Listen again and answer the questions below.
Time limit: 0
0 of 6 Questions completed
You have already completed the quiz before. Hence you can not start it again.
Quiz is loading…
You must sign in or sign up to start the quiz.
You must first complete the following:
Quiz complete. Results are being recorded.
0 of 6 Questions answered correctly
Time has elapsed
You have reached 0 of 0 point(s), (0)
Earned Point(s): 0 of 0, (0)
0 Essay(s) Pending (Possible Point(s): 0)
Q1 – The original French editions of Le guide culinaire included Hollandaise as a grande sauce. (True / False)CorrectIncorrect
Q2 – Which of the following sauces is made by reducing clear stock and thickened with a white roux?CorrectIncorrect
Q3 – Tomato sauce is a warm emulsion. (True / False)CorrectIncorrect
Q4 – Which of the following is a characteristic of Espagnole sauce?CorrectIncorrect
Q5 – The mother sauces are the foundation for many other sauces. (True / False)CorrectIncorrect
Q5 – Hollandaise sauce is a cold emulsion of egg yolk, melted butter, and lemon juice or vinegar. (True / False)CorrectIncorrect