Sauces Quiz Challenge. Is it a YES or a NO?

Yes or No

Played 176

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About this activity

Guess true or false about sauces and techniques. Click YES for TRUE and NO for FALSE.

Created by

Fritchie Rosas

Philippines

Download the paper version to play

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#	Player	Accuracy	time
1	Johnkurtbarrientos Barrientos February 7, 2026	% 87	02:04
2	Luther Quijano February 6, 2026	% 80	01:03
3	Qurido February 12, 2026	% 80	01:14
4	Castillon February 6, 2026	% 80	02:21

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Sauces Quiz Challenge. Is it a YES or a NO?Online version Guess true or false about sauces and techniques. Click YES for TRUE and NO for FALSE. by Fritchie Rosas 1 Roux is a cooked mixture of equal parts by weight of fat and flour. Yes No 2 Cold sauces are cooked ahead of time and served hot. Yes No 3 A sauce adds moisture and flavor to food. Yes No 4 Brown roux is the base in making bechamel sauce. Yes No 5 Bechamel sauce is made with milk thickened with flour and butter. Yes No 6 Starches such as flour and cornstarch are used as thickeners in sauce making. Yes No 7 Hold sauce no longer than 1 ½ hours. Yes No 8 Roux is a mixture of fat and flour that is never cooked. Yes No 9 Blond Roux is lighter in color compared to brown roux. Yes No 10 Tomato sauce contains no stock or tomato products. Yes No 11 Hollandaise or béarnaise or any other acid product can be contained in aluminum container. Yes No 12 Milk cannot be used to thicken sauces. Yes No 13 Straining is not necessary in making sauce. Yes No 14 Hollandaise is an emulsified sauce made from butter, egg yolks, lemon juice and cayenne. Yes No 15 Lumping in sauce is desirable and ensures a thicker texture. Yes No

Sauces Quiz Challenge. Is it a YES or a NO?Online version

Guess true or false about sauces and techniques. Click YES for TRUE and NO for FALSE.

by Fritchie Rosas

Roux is a cooked mixture of equal parts by weight of fat and flour.

Yes

Cold sauces are cooked ahead of time and served hot.

Yes

A sauce adds moisture and flavor to food.

Yes

Brown roux is the base in making bechamel sauce.

Yes

Bechamel sauce is made with milk thickened with flour and butter.

Yes

Starches such as flour and cornstarch are used as thickeners in sauce making.

Yes

Hold sauce no longer than 1 ½ hours.

Yes

Roux is a mixture of fat and flour that is never cooked.

Yes

Blond Roux is lighter in color compared to brown roux.

Yes

Tomato sauce contains no stock or tomato products.

Yes

Hollandaise or béarnaise or any other acid product can be contained in aluminum container.

Yes

Milk cannot be used to thicken sauces.

Yes

Straining is not necessary in making sauce.

Yes

Hollandaise is an emulsified sauce made from butter, egg yolks, lemon juice and cayenne.

Yes

Lumping in sauce is desirable and ensures a thicker texture.

Yes

You can integrate the game into an LMS compatible with LTI 1.1 or LTI 1.3 such as Canvas, Moodle, or Blackboard. This way, the scores will be automatically saved into the platform’s gradebook.

Sauces Quiz Challenge. Is it a YES or a NO?

Yes or No

About this activity

Created by

Download the paper version to play

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Sauces Quiz Challenge. Is it a YES or a NO?Online version

by Fritchie Rosas

Roux is a cooked mixture of equal parts by weight of fat and flour.

Cold sauces are cooked ahead of time and served hot.

A sauce adds moisture and flavor to food.

Brown roux is the base in making bechamel sauce.

Bechamel sauce is made with milk thickened with flour and butter.

Starches such as flour and cornstarch are used as thickeners in sauce making.

Hold sauce no longer than 1 ½ hours.

Roux is a mixture of fat and flour that is never cooked.

Blond Roux is lighter in color compared to brown roux.

Tomato sauce contains no stock or tomato products.

Hollandaise or béarnaise or any other acid product can be contained in aluminum container.

Milk cannot be used to thicken sauces.

Straining is not necessary in making sauce.

Hollandaise is an emulsified sauce made from butter, egg yolks, lemon juice and cayenne.

Lumping in sauce is desirable and ensures a thicker texture.

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