KAALAMAN

Multiple Choice: Choose the letter of the correct answer. Use a separate sheet of paper. 1. During a culinary competition, a chef needs to prepare a sauce quickly to accompany a seared steak. Which type of sauce would be most suitable for immediate use without advance preparation? A. Brown sauce   B. Hollandaise sauce   C. White sauce   D. Veloute sauce 2. A chef is planning a summer seafood festival and wants to offer a cold sauce to complement the chilled seafood platters. Which type of sauce would be ideal for this occasion? A. Hollandaise sauce   B. Tomato sauce   C. White sauce   D.  Veloute sauce 3. Imagine you're a chef experimenting with thick soup recipes for a winter menu. How might you ensure that your velouté sauce-based soup achieves the desired consistency and smoothness? A. Adjusting the level of seasoning  B. Balancing the proportions of cream and egg yolk in the liaison C. Incorporating more vegetables D. Perfecting the technique of making roux 4. As pa