Mother Sauces

Front

What is the mother sauce called that is basically white stock thickened with a blond roux?

Back

Veloute

Front

What are the main ingredients in a béchamel sauce?

Back

Milk, butter & flour

Front

What is the purpose of a sauce?

Back

Adds texture, visual appeal, complimentary flavors, moisture

Front

What is a Roux?

Back

A Thickening Agent

Front

What is the ratio of a roux? Options: 1:1 Flour : Butter(Fat), 1:2 Flour : Butter(Fat), 1:3 Butter(Fat) : Flour, 2:1 Flour : Butter(Fat)

Back

1:1 Flour : Butter(Fat)

Front

What are the five mother sauces? Options: Hollandaise, Veloute, Bechamel, Espagnole & Tomato, Hollandaise, Veloute, Roux, Mornay & Tomato, Hollandaise, Bechamel, Mornay, Espagnole & Tomato, Hollandaise, Veloute, Bechamel, Roux & Tomato

Back

Hollandaise, Veloute, Bechamel, Espagnole & Tomato

Front

Which two mother sauces do NOT use a Roux? Options: Bechamel & Veloute, Hollandaise & Bechamel, Bechamel & Tomato, Hollandaise & Tomato

Back

Hollandaise & Tomato

Front

What is Mirepoix? Options: 2 parts onion & celery, 1 part carrot, 1 part onion, celery, potatoes, 2 parts onions, 1 part carrot & celery, 2 parts onions, 1 part peppers & celery

Back

2 parts onions, 1 part carrot & celery

Front

Five classical sauces that are the basis for most other sauces.

Back

mother sauces

Front

The essential part of stock that is a mixture of coarsely chopped onions, carrots, and celery is called

Back

mirepoix