1) What is the french culinary term that refer to the consistency of a sauce? a) Canape b) Entree c) Nappe consistently 2) What will you do if the sauce is too thin or the flavor is too weak ? a) Adjust it by gently simmering the sauce to reduce, thicken and concentrate the flavor b) Add water c) Discard the sauce immediately 3) What should we do if the sauce is too thick? a) Add more thickening agent b) Add water to adjust consistency c) Discard the sauce 4) Which of the following type of container cannot be used for storing acid products such as hollandaise and bearnaise a) Aluminum container b) Stainless steel container c) Plastic container 5) The following are common problem in sauce EXCEPT ? a) Oiling off b) Good texture c) Oil streaking

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