What do i know about the classification of sauces?what i want to know about the classification of sauces?what I've learned about the classification of sauces?
1. What do i know about the classification of sauces?what i want to know about the classification of sauces?what I've learned about the classification of sauces?
Answer:
1.•bechamel sauce or white sauce
•espagnole sauce or brown sauce
•hollandaise sauce
•hot butter sauce
•mayonnaise sauce
2.•Bechamel sauce was a sauce most often served to the rich of to royalty
2. what are the classifications of sauces?
Milk,White veal stock, Chicken stock, Fish stock and 4 more.
3. 3 Classification of theelement in Soy Sauce
Answer:
3 Classification of Soy Sauce
from water - hydrogen and oxygen
from salt - sodium and chlorine
from soybeans - since it contains protein, carbohydrates, and fats it contains carbon, hydrogen, oxygen and nitrogen.
The Three Classification of Elements are metals on the left side, metalloids on the staircase, and non-metals on the right hand side
4. 4. Aling Ana would like to help her son classify the condiments found in her kitchen as mixtureor compounds. Which of the following is a correct classification made by Aling Ana?A. ketchup - compoundC. vinegar - mixtureB. soy sauce - mixtureD. chili sauce-compound
Answer:
B-soy sauce
Explanation:
oo ata dikopo sure
5. 15. Soy sauce, vinegar, ketchup and cooking oil belongs to which classification? A food products B. magnetic materials C. medicines D. personal care
Answer:
i think letter D
Explanation:
Correct me if im wrong thank you
Answer:
A. Food products
Explanation:
All the given items are condiments and they are usually used in cooking food, also all of them are edible.
I hope it helps, thank you
6. What classification does your chosen recipe (Egg roll with Apple Plum Sauce) Fall into? why?
Answer:
Appetizer
Explanation:
Because eating an egg with a sauce will make crave for more food.
It's from my own expirience.-_-||
7. 4. Sauce made with tomatoes and seasoned with spices and herbs. a. Brown sauce c. Butter sauce b. Hollandaise sauce d. Tomato sauce 5. Sauce made from a blend of salad oil, vinegar, and seasoning. a. Brown sauce c. Butter sauce b. Hollandaise sauce d. Tomato sauce
Answer:
4. D. TOMATO SAUCE
5. A. BROWN SAUCE
HOPE IT HELPS:)))
8. what do I know about the classification of sauces?
Answer:
The sauces are classified on different basis like temperature (hot / warm/ cold) or nature (thickened / emulsified) of the sauce. These sauces are the foundation sauces for other derivative sauces which are made from these basic sauces.
Explanation:
Learn more..
Answer:
classified on different basis like temperature
9. What I've learned aboutthe classification ofsauces?
Answer:
I've learned that there are different types of sauces and it has their own use. Sauces can be creamy or not depends on its dish.10. LEARNING TASK 1: Directions: Fill in the missing letters to identify the correct classification of various types of sauces. Write your answers on a sheet of paper.
Answer:
1. Hollandaise
2. Espagnole
3. Tomato
4. Veloute
5. White Sauce
11. Directions: Given are the different sauces that is used for dishes. Using the table below classify each sauce as to Hot or Cold sauce.Pan GravyHollandaise Sauce Mustard Tarragon Sauce Teriyaki sauceWhite Sauce Velouté sauce Garlic-Butter sauceTomato Sauce Garlic Mayonnaise VinaigretteHot SauceCold Sauce
Answer:
HOT SAUCE
-garlic butter sauce
-hollandaise sauce
COLD SAUCE
-pan gravy
-garlic mayonnaise
-velouté sauce
-tomato sauce
- white sauce
-teriyaki sauce
-mustard tarragon sauce
-vinaigrette
Explanation:
pa heart, vote and follow welcome
12. Learning Task 2B. Name the Sauces Directions: Given are the different sauces that are used for dishes. Using the table below classify each sauce as to Hot or Cold sauce. Hollandaise Sauce Velouté sauce Garlic Mayonnaise Hot Sauce Pan Gravy White Sauce Tomato Sauce Mustard Tarragon Sauce Garlic-Butter sauce Vinaigrette Cold Sauce Teriyaki sauce
Answer:
HOT SAUCE
-garlic butter sauce
-hollandaise sauce
COLD SAUCE
-pan gravy
-garlic mayonnaise
-velouté sauce
-tomato sauce
- white sauce
-teriyaki sauce
-mustard tarragon sauce
-vinaigrette
13. 1. A roux-based sauce made with margarine or butter, flavor, and brown stock. a. brown sauce b. butter sauce c. Hollandaise sauce d. Tomato sauce _2. Sauce made from melted butter or margarine to which seasonings are added. A. brown sauce a. brown sauce b. butter sauce c. Hollandaise sauce d. Tomato sauce _3. Sauce made by forming an emulsion with fat such as margarine, butter or salad oil and egg. _a. brown sauce b. butter sauce c. Hollandaise sauce d. Tomato sauce
Answer:
1. A roux-based sauce made with margarine or butter, flavor, and brown stock.
a. brown sauce
b. butter sauce
c. Hollandaise sauce
d. Tomato sauce
_2. Sauce made from melted butter or margarine to which seasonings are added.
a. brown sauce
b. butter sauce
c. Hollandaise sauce
d. Tomato sauce
_3. Sauce made by forming an emulsion with fat such as margarine, butter or salad oil and egg.
a. brown sauce
b. butter sauce
c. Hollandaise sauce
d. Tomato sauce
Explanation:
#carryonlearning
14. 18. Which pair of words below is considered the variation of sauces?A. white sauces and dark saucesC. thick sauces and watery saucesD. sweet sauces and spicy saucesB. hot sauces and cold sauces
Answer:
sorry but I think it can help you don't.
15. IV. ENUMERATION. Enumerate the following:1-7. Classification/types of desserts.8-10.3 categories of dessert sauces.
fruit dessert
Gelatin dessert
milk dessert
biscuits, cakes and pastries dessert
whipped cream dessert
frozen dessert
chocolate sauce
Caramel Sauces. ...
Chocolate Sauces. ...
Coulis. ...
Custard Sauces. ...
Fresh Cream or Sour Cream Sauces. ...
Sabayon Sauces.
16. in a short bond paper make a pictorial report with all illustration showingthe classification of sauces. it should include a picture of sauce and their simple description. A sample or pictorial reports given below.
Answer:
Palma no tip sa icing mama Ramos ikaw at pumunta sa mga pulis
17. classification: (solid to solid, solid to liquid, liquid to liquid)1.pebbles and sand2.flour and rock salt3.water and soy sauce4.water and flour5.water and oil
Answer:
1. Solid to solid
2. Solid to solid
3. Liquid to liquid
4. Liquid to solid
5. Liquid to liquid
18. d. whate sauce9. Sauce made with tomatoes and seasoned with spices and herbs.a. brown saucec, hollandaise sauceb. butter sauced. tomato sauce10. Sauce made by forming an emulsion with fat such as margarine,butter or salad oil and egg,a.brown sauce c.hollandaise sauce b.butter sauce d.tomato sauce
Answer:
9. d
10. b
Sana makatulong
Answer:
9.d
10.b
Explanation:
d and b
thank me later
19. 1. What are the classifications of sauces?2. How do we differentiate the two variations of sauces?
Answer:
1.The sauces are classified on different basis like temperature(hot/warm/cold) or nature(thickened/emulsified)of the sauce.Explanation:
Wala na po kasi akong maisip sa two and hope it helps20. Classical sauces that are the basis for most other sauces?a.king sauces b.mother saucesc.master saucesd.hierarcy sauces
Answer: b. Mother sauces
Explanation:
21. classification ofspatulasauce panpanwooded spoonwhiskknife chopping boardtinermeasuring sponsrolling pinpls answer
Answer:
pano po walang direction sorry po
22. 2.why is in need to know the different types and classification of sauces?3. why thickening agent is important when preparing sauces? 4.How will you prepare sauces? 5.Can we prepare sauces without the use of thickening agent?why?
why is in need to know the different types and classification of sauces?
-The sauces are classified on different basis like temperature (hot / warm/ cold) or nature (thickened / emulsified) of the sauce.
why thickening agent is important when preparing sauces?
-Using a thickening agent can instantly add a creamy and flavorful texture to any savory or sweet recipe.
nasa com sec ang iba
23. What do i know about the classification of sauces?
Explanation:
Classification of Sauces or Types of Sauces
Béchamel Sauce or White Sauce: Béchamel sauce, or white sauce, was a sauce most often served to the rich or to royalty. ...
Espagnole Sauce or Brown Sauce: ...
Veloute Sauce or Blond Sauce: ...
Tomato Sauce: ...
Demi-Glace Sauce: ...
Mayonnaise: ...rrr
Hollandaise Sauce: ...
Hot Butter Sauce:
More items...
Answer:
Classification of Sauces or Types of Sauces
Béchamel Sauce or White Sauce: Béchamel sauce, or white sauce, was a sauce most often served to the rich or to royalty. ...
Espagnole Sauce or Brown Sauce: ...
Veloute Sauce or Blond Sauce: ...
Tomato Sauce: ...
Demi-Glace Sauce: ...
Mayonnaise: ...
Hollandaise Sauce: ...
Hot Butter Sauce:
24. Ana would like to help her son classify the condiments found in her kitchen as a mixture of compounds. Which of the following is a correct classification made by Aling Ana? A. ketchup – compound C. vinegar – mixture B. soy sauce – mixture D. chili sauce- compound
Answer:
a. i think
Explanation:
thats all i know lng hihi sowy of im wrong correct me in comments if im wrong po
25. Put the items in the box inside the jar according to their classification/category. (PASAGOT ASAP) Thickening Agents for Sauces 1. 2. 3. 4. 5. Categories of Sauces 1. 2. 3. 4. 5. Options: Fruit Purees Grains Cornstarch Custard sauce Cream Eggs Syrups Rice Flavor Starch
Answer:
Thickening Agents for Sauces.
1.Cornstarch
2.Starch
3.Cream.
4.Eggs.
5.Rice
Categories Of Sauces.
1.Grains.
2.Syrup
3.Fruit Purees.
4.Curtard Sauce.
5.Flavors.
Explanation:
Hopes its helps.✔ CarryOnLearnings.✔26. Sauce made with tomatoes and seasoned with spices and herbs.a. brown sauce b. butter sauce c. Hollandaise sauced. tomato sauce
Answer:
d
Explanation:
because it contains tomato. That's why
27. ASSIMILATIONLEARNING TASK 3Directions: Choose the correct answer from the given choices. Write the letter of your answer in a sheet of paper.1.A roux-based sauce made with margarine or butter, flavor, and brown stock. A.brown sauce C.Hollandaise sauce B.butter sauce D.Tomato sauce2.Sauce made from melted butter or margarine to which seasonings are added. A.brown sauce C.Hollandaise sauce B.Butter sauce D.Tomato sauce 3.Sauce made by forming an emulsion with fat such as margarine, butter or salad oil and egg. A.Brown sauced C.Hollandaise or a Dutch B.Butter sauce D.Tomato sauce4.Sauce made with tomatoes and seasoned with spices and herbs. A.Brown sauce C.Hollandaise sauce B.Butter sauce D.Tomato sauce5.Sauce made from a blend of salad oil, vinegar and seasoning. A.Brown sauce C. Tomato sauce B.Butter sauce D.White sauce
Answer:
1. A.
2. B.
3. C.
4. D.
5. I think the answer here is Vinaigrette, you can just write it on your paper, because there is no correct answer in the choices.
28. the sauce that gave way to vinegar and verjus as a flavouring. a.Italian sauce b.european sauce c.French sauce d.Indian sauce
Answer:
c french sause
Explanation:
iwan kung tama
29. Give the methods of preparing sauces (white sauce) its ingredients and measurements• Light sauce•General sauce•Thick sauce•Souffle sauce
Answer:
LIGHT SAUCE:Ingredients0.5 cup low-sodium chicken broth or water1 tablespoon dry white wine1 tablespoon soy sauce1 teaspoon sugar1 teaspoon toasted sesame oil0.5 teaspoon salt1 teaspoon cornstarch1 tablespoon olive oil2 tablespoons minced scallions (white parts only)1.5 tablespoons grated fresh gingerHow to Make It
In a small bowl, combine 1/2 cup low-sodium chicken broth or water, 1 tablespoon dry white wine, 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon toasted sesame oil, 1/2 teaspoon kosher salt, and 1 teaspoon cornstarch, stirring until the cornstarch dissolves.
Place a wok or skillet over medium-high heat. Add 1 tablespoon olive oil and heat for 30 seconds. Add 2 tablespoons minced scallions (white parts only) and 1 1/2 tablespoons grated fresh ginger and stir-fry until fragrant, about 15 seconds.
Add the cornstarch mixture and bring to a boil. Cook, stirring constantly to prevent lumps, until the sauce thickens slightly, about 1 1/2 minutes. Pour into a bowl.
GENERAL SAUCE:Ingredients:rice vinegarsoy and hoisin saucechicken brothwhite sugarbrown sugarminced gingergarlic powderred pepper flakescornstarchHow do you make general tso sauce?
Stir: Simply combine all the ingredients in a pot.
Then, heat for 3 to 5 minutes while continuously stirring.
Thicken: Allow it to thicken for another 5 minutes, then, remove it from heat.
Store: Cool thoroughly and store in a clean container.
THICK SAUCE:Ingredients3 tablespoons butter or margarine0.25 cup all-purpose flour1 cup milk0.25 teaspoon saltHow to Make It
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until sauce is thickened and bubbly. Stir in salt.
SOUFFLE SAUCE:Ingredients2 large egg yolks, lightly beaten1 cup whole milk2.5 tablespoons sugar1 teaspoon vanilla extractDash of saltHow to Make ItTo prepare sauce, place 2 egg yolks in a medium bowl. Combine whole milk and 2 1/2 tablespoons sugar in a small, heavy saucepan over medium heat; heat to 180° or until tiny bubbles form around edge (do not boil).
Gradually add hot milk mixture to 2 egg yolks, stirring constantly with a whisk. Return mixture to pan; cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat. Stir in 1 teaspoon vanilla and dash of salt. Pour into a glass bowl; cover and chill.
HOPE IT HELPS.
30. 1. It is rich emulsified sauce made from butter, egg yolks, lemon juice and cayenne.a. Brown sauce b. White saucec. Veloute sauced. Tomato sauce2. It is a brown roux-based sauce made with margarine or butter, flavor and brown stock.a. Brown sauceb. White saucec. Veloute sauced. Tomato sauce3. Made just before they are to be used.a. Hot Saucesb. Cold Saucesc. Thick Saucesd. Thin Sauces
Answer:
1.b
2.c
3.b
Explanation:
hpoe its hulp
