Copy of Chapter 17 - Slides 23-33

Multiple Choice

Why are sauces considered important in culinary arts?

• They add flavor, moisture, richness, color, and visual appeal to food

• They are used only for decoration

• They are always spicy

• They disguise the taste of food

Fill in the Blanks

Fill in the blank: Hollandaise sauce is an emulsion made from eggs, butter, and

.

Multiple Choice

Which of the following is NOT one of the five classical mother sauces?

• Béchamel

• Velouté

• Pesto

• Hollandaise

Open Ended

Explain why mother sauces are rarely used alone and describe their primary purpose in classical cuisine.

Multiple Choice

Which small sauce is made by adding puréed cooked onions to Béchamel?

• Cream

• Cheddar cheese

• Soubise

• Mornay

Multiple Select

Select all the small sauces derived from Brown (espagnole) sauce.

• Bordelaise

• Chasseur

• Lyonnaise

• Béchamel

Open Ended

Compare the additional ingredients and typical uses of the small sauces derived from Tomato and Hollandaise mother sauces.

Fill in the Blanks

Chicken velouté is commonly used as a base for sauces served with

, chicken, or potatoes.

Multiple Choice

Which of the following small sauces is made by adding cream and mushrooms to chicken velouté?

• Mushroom

• Supreme

• Hungarian

• Allemande

Open Ended

Compare the additional ingredients used in the small sauces derived from fish velouté and veal velouté. What similarities or differences do you notice?

Open Ended

Reflecting on what you have learned about sauces and their preparation, what is one question you still have or something you would like to know more about regarding sauces or their uses in cooking?

Multiple Choice

What are some key functions of sauces in food preparation?

• To add flavor, moisture, richness, color, and visual appeal

• To disguise the taste of food

• To make food less appetizing

• To remove moisture from food