Sauces (Leaving Cert Home Economics): Quizzes
📚Quizzes
Practise the questions
12 questions from this quiz
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Practise the questions
12 questions from this quiz
What two ingredients are combined to make béchamel sauce?
What two ingredients are combined to make béchamel sauce?
Milk and white roux
Which mother sauce is an emulsion rather than a roux-based sauce?
Which mother sauce is an emulsion rather than a roux-based sauce?
Hollandaise
What type of stock is used to make velouté sauce?
What type of stock is used to make velouté sauce?
Light-coloured stock
Which ingredients are used in espagnole sauce?
Which ingredients are used in espagnole sauce?
Brown stock, tomato purée & mirepoix
What is mornay sauce made from?
What is mornay sauce made from?
Béchamel with added cheese
What ingredients distinguish béarnaise from hollandaise?
What ingredients distinguish béarnaise from hollandaise?
Shallots and tarragon
What is used as an emulsifier in emulsified sauces?
What is used as an emulsifier in emulsified sauces?
Egg yolk
How are reduction sauces created?
How are reduction sauces created?
Simmering liquids until concentrated
How should a properly made sauce coat a spoon?
How should a properly made sauce coat a spoon?
Evenly on the back
What appearance issue should well-made sauces avoid?
What appearance issue should well-made sauces avoid?
Oil separation, curdling or discolouration
What advantage does dipping as a serving method offer?
What advantage does dipping as a serving method offer?
Diners control sauce amount consumed
What is a disadvantage of commercial sauces?
What is a disadvantage of commercial sauces?
Limited flavour complexity