Sauces

A liquid or semisolid product that is used in preparing other foods and that adds flavor, moisture, and visual appeal to another dish.

• sauce

• stock

• spread

• dressing

A cook who specializes in making sauces.

• sauce messieur

• sauce master

• sauce maker

• saucier

Sauces were developed to cover the taste of foods that were going bad.

• True

• False

• Maybe

Although inspired by Italian chefs, French cooks elevated sauce making to an art by the 1800's. One principle of French cuisine is that "the sauce is everything."

• True

• False

• Maybe

Classical sauces that are the basis for most other sauces.

• king sauces

• hierarchy sauces

• mother sauces

• master sauces

Mother sauce that is an emulsion made from eggs, butter, and lemon.

• hollandaise

• bechamel

• espagnole

• tomato

An emulsifier

• holds the mixture together

• thickens the sauce

• puree's the sauce

• Adds color to the sauce

Flour and fat (usually butter) is a thickener called a

• roux

• whitener

• white sauce

• creamer

Roux plus milk or cream on low heat creates a

• Basic white sauce

• Cream sauce

• Bechamel

• Alfredo sauce

White sauce = Bechamel

• True

• False

• Maybe