Pasta, Mother Sauces, and More

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)

Which two mother sauces do NOT use a Roux?

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

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

Which is not a mother sauce?

• bechamel
• cheese
• veloute
• espagnole

What does the term 'mise en place' literally translate to

• getting into place

• lets begin

• to be prepared

• putting into place

A cook who specializes in making sauces.

• sauce messieur

• sauce master

• sauce maker

• saucier