Book 3: Vocabulary Practice 3 and 4 | Baamboozle - Baamboozle

Give two dairy-based sauces.

Cream Sauce, Hollandaise

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Give two examples of salad greens.

Lettuce, Spinach

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It is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries.

Mayonnaise

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seesaw

Swap points!

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magnet

Take 15 points!

Okay!

gift

Win 15 points!

Okay!

banana

Go to last place!

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It is a sauce for salads, typically one consisting of oil and vinegar with herbs or other flavourings.

Dressing

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I am making a white sauce using milk, flour, and butter as main ingredients. What sauce am I making?

Cream Sauce

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It is an edible Asian plant of the goosefoot family, with large dark green leaves which are widely eaten as a vegetable.

Spinach

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It is a savory sauce made of chicken, veal, or fish stock and cream and thickened with butter and flour. It is one of the "mother sauces" of French cuisine.

Velouté

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monster

Reset all scores!

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shark

Other team loses 20 points!

Okay!

fairy

Take points!

lifesaver

Give 20 points!

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baam

Lose 20 points!

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gold

Win 50 points!

Okay!

rocket

Go to first place!

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baam

Lose 20 points!

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It is a cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing.

Salad

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“Can I change the coleslaw for potato salad if I order the chicken plate?” With the sample question, what is the synonym of CHANGE?

Substitute

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It is a condiment, often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or cornstarch for added texture.

Gravy

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In cooking, it is the process of thickening and intensifying the flavour of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling.

Reduction

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It can instantly add a creamy, flavorful, thick texture to any savory or sweet recipe.

Thickening Agent

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These are a group of sauces upon which many other sauces are based.

Mother Sauces

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