Sauce quiz

What liquid is usually used for making stock?

• water
• boullion
• beef broth
• chicken broth

Roasting bones to enhance the flavor and color of stock is a process known as

• sweating
• browning
• blanching
• par-boiling

A slurry, a liaison, and a roux are all considered to be

• soups
• stocks
• aromatics
• thickeners

Bechamel, veloute, and hollaindaise are all called

• thickeners
• grand sauces
• derivative sauces
• compound butters

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

• mirepoix
• aromatics
• sachet d'epices
• bouquet garni

When cooling stock or soup, how long do you have to get it to 41 degrees F (KS rule)?

• 2 hours
• 4 hours
• 6 hours
• 8 hours

Which is not a mother sauce?

• bechamel
• cheese
• veloute
• espagnole

A thickener made of equal parts fat and flour (and cooked) is called a _______.

• buerre manie
• roux
• slurry

Which mother sauce uses milk as its liquid?

• bechamel
• veloute
• espagnole
• hollaindaise

A brown sauce made from a roux and beef stock.

• Espagnole
• Veloute Sauce
• Bechamel