AQA GCSE · Food preparation and nutrition 8585

Sauce making: Practice Questions

4 multiple-choice questions marked as you go, and 2 written questions with worked solutions. All on Sauce making.

6 questions9 marksFree, no account

Question 1

1 mark

When making a starch-based sauce, what is the specific term for the mixture of equal parts fat and flour cooked together as a base?

Question 2

1 mark

When making a reduction sauce, such as a tomato pasta sauce, how does evaporation affect the sensory properties of the sauce?

Question 3

1 mark

A chef is preparing a Béchamel sauce. If the ratio of starch to liquid is too low, what will be the resulting effect on the sauce's viscosity?

Question 4

1 mark

When making a white sauce using the roux method, which process occurs when the starch granules absorb liquid and swell until they burst at approximately \(80^{\circ}C\)?

Question 5

2 marks

When using a starch-based thickening method to make a Béchamel sauce, what is the specific term for the mixture of equal parts fat and flour cooked together at the start of the process?

Write your answer out first, then check it against the worked solution.

Question 6

3 marks

Explain how the process of reduction changes the sensory properties of a tomato pasta sauce in terms of its flavour and viscosity.

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