5. What kind of sauces that it is rich with emulsified sauce made from butter, egg yolks, lemon
juice and cayenne?
a. White sauce
b. hollandaise
c. Espagnole
d. tomato
6. How to make slurry?
a. Mixing starch with fat
b. Mixing stock with fat
c. mixing starch with cold liquid
d. mixing starch with hot water
7. What thickening agent that is cooked mixture of equal parts by weight of fat and flour?
a. cornstarch
b. roux
C. flour
d. animal fat
8. What finishing techniques in sauce making that uses cheesecloth in order to produce a smooth,
lump free sauce?
a. reduction
b. straining
c. deglazing
d. seasoning
9. It means to swirl a liquid in a saute pan to cooked particles of food remaining on the bottom?
a reduction
b. straining
c. deglazing
d. seasoning​