Stocks, Soups, And Sauces Question Preview (ID: 54579)


Play This Game To Prepare For Your Unit 4 Summative. TEACHERS: click here for quick copy question ID numbers.

What ingredient makes up the majority of a mirepoix?
a) Carrots
b) Celery
c) Onion
d)

What thickening agent is used in a veloute?
a) White Roux
b) Blond Roux
c) Brown Roux
d)

What is are the main ingredients and thickening agent in a hollandaise sauce?
a) Eggs and butter
b) Egg whites and butter
c) Egg yolks and butter
d)

What is the thickening agent in a tomato sauce
a) Tomato Sauce
b) Tomato Puree
c) Roux
d)

Brown roux and brown stock
a) Bechamel
b) Hollandaise
c) Espangole
d)

White roux and milk
a) Bechamel
b) Espangole
c) Veloute
d)

Equal parts fat and flour
a) Roux
b) Slurry
c) Veloute
d)

Cornstarch and a cold liquid
a) Slurry
b) Bechamel
c) Blond Roux
d)

An item that is commonly used in soups and gravies
a) Stock
b) Soup
c) Sauce
d)

A liquid that is used to add to a main dish
a) Sauce
b) Soup
c) Stock
d)

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