Sauce and Soups

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 flour to butter in 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

Which is not a mother sauce?

• bechamel

• cheese

• veloute

• espagnole

In medieval times what were sauces used for?

• To add complimentary flavors

• To add texture and visual appeal

• Add moisture to food

• To mask the flavor of spoiled foods

Liquid made from the bones of chickens, cows, lambs, and fish used in a lot of soups

• Stock

• Broth

• Sauce