Sauces Review

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

• Veloute

• Bechamel

• Espagnole

• Hollandaise

What are the main ingredients in a béchamel sauce?

• Milk, butter & flour

• White stock, butter & flour

• Brown stock, roux and bouquet garni

• Egg yolks, butter, lemon, hot sauce

What is the purpose of a sauce?

• Adds texture, visual appeal, complimentary flavors, moisture
• Texture, Body, Color, Consistency, Translucency
• Add moisture
• Adds flavor

What is a Roux?

• A Specialty Sauce
• A Thickening Agent
• A Seasoning
• One of the 5 Mother Sauces

What is the ratio of a roux?

• 1:1 Flour : Butter(Fat)
• 1:2 Flour : Butter(Fat)
• 1:3 Butter(Fat) : Flour
• 2:1 Flour : Butter(Fat)

What are the five mother sauces?

• Hollandaise, Veloute, Bechamel, Espagnole & Tomato
• Hollandaise, Veloute, Roux, Mornay & Tomato
• Hollandaise, Bechamel, Mornay, Espagnole & Tomato
• Hollandaise, Veloute, Bechamel, Roux & Tomato

Which two mother sauces do NOT use a Roux?

• Bechamel & Veloute
• Hollandaise & Bechamel
• Bechamel & Tomato
• Hollandaise & Tomato

What is Mirepoix?

• 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

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

• king sauces

• hierarchy sauces

• mother sauces

• master sauces

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