Sauces

Mastering Sauces: A Culinary Quiz

Test your knowledge of sauces with this engaging quiz designed for culinary enthusiasts! Whether you're a seasoned chef or a cooking novice, this quiz will challenge and expand your understanding of sauces and their essential components.

Explore the mother sauces and their applications.
Learn the fundamental ingredients for crafting a perfect sabayon.
Discover the techniques behind thickening and reducing sauces efficiently.

10 Questions2 MinutesCreated by MixingSpoon42

What are the fundamental ingredients for a sabayon

Water, thickener, acid

Egg yolks, cream, liquid

Egg yolks, liquid

Vinegar, aromatics, fruit juice

In any egg based sauce or cream that needs to be heated what temperature do the eggs start to firm up?

175

155

180

160

For a sabayon can you use a starch as a stabilizer?

True

False

What is added to a cold sabayon to make a mousse?

Milk

Butter

Creme Fraiche

Whipped Cream

What is the first step to making a sabayon?

Set up a bain marie and bring water to a simmer

Beat eggs

Warm up liquid to 155 degrees

For an integral sauce at what point do you deglaze?

As soon as the meat starts to brown

Once the meat scraps have browned and after adding the aromatics and mirepoix

The first step is to add aromatics and mirepoix, sweat and then deglaze

When reducing a liquid, it is important to use a over sized pot so the liquid will reduce quickly

True

False

What is the ratio of acid to fruit juice/puree for a gastrique? (acid:fruit juice)

2:1

1:1

3:2

1:2

Sauces

Mastering Sauces: A Culinary Quiz

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