KE SAUCES

Leading Sauce + additional flavorings = __________.

• Small Sauce

• Leading Sauce

• Main Small Sauce

• Secondary Leading White Sauce

Liquid + thickening agent = __________.

• Small Sauce

• Leading Sauce

• Main Small Sauce

• Secondary Leading White Sauce

Which of the following Leading Sauce → liquid combinations is incorrect?

• Béchamel → milk

• Hollandaise → butter

• Velouté → white stock

• Espanole → tomato sauce

Which of the following Leading Sauce → thickening agent combinations is correct?

• Velouté → heavy cream

• Hollandaise → egg yolks

• Béchamel → brown roux

• Espagnole → white or blond roux

If a sauce is finished by the process called “monter au beurre,” it means that __________ has been added to it.

• Roux

• Butter

• Heavy Cream

• Egg

The purpose of deglazing a pan is to __________.

• dissolve particles of cooked food remaining on the bottom of the pan

• give an attractive shine to the product that has been cooked in the pan

• remove the glace that remains in the pan before it begins to lose its flavor

• sanitize it so that it can be used to make another sauce without having to wash it

To reduce a sauce au sec means to reduce it until it is __________.

• only half its former volume

• only three-fourths of its former volume

• dry or nearly dry

• all of the above

Which of the following statements is true?

• Roux in another name for beurre manié.

• When adding a roux to a liquid, the roux may be cold or warm.

• Flour is often browned so that it has greater thickening power in a roux.

• Oil can be used as substitute to butter.

Which of the following statements is false?

• A good roux should be stiff, not runny or pourable.

• A roux is a cooked mixture of two parts fat and one part flour.

• The finest roux-based sauces use clarified butter as their fat ingredient.

• A roux will change color--from white, to blond, and finally to dark--the longer it is cooked.

A sauce should do all of the following except __________,

• work like a seasoning

• accent the flavor of food

• enhance the flavor of food

• dominate the food it accompanies