Sauces

Choose two sauces that made from brown stock?

• Veloute

• Espagnole

• Tomato sauce

• Hollandaise

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

• king sauces

• hierarchy sauces

• mother sauces

• master sauces

A mother sauce made from milk and white roux.

• hollandaise

• alfredo

• bechamel

• espagnole

Also known as derivative sauces, these are sauces made using one of the five mother sauces.

• big sauces

• small sauces

• creative sauces

• classical sauces

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

A rich brown sauce traditionally made by combining equal parts espagnole sauce and veal stock and reducing to 50 percent of its starting volume.

• gravy

• brown stock

• demi-glace

• espagnole

Reducing a liquid ingredient in order to concentrate its flavor within the dish, while also helping with the final consistency of the finished sauce, so that it will coat and hold on the plate.

• reduction

• minimizing

• evaporating

• richening

This roux is cooked for a very short period of time and is used in sauces where little color is needed, like béchamel.

• dark brown roux

• brown roux

• blonde roux

• white roux

This is cooked longer than white roux, until the flour turns golden and has a nutty aroma, and it is used in ivory-colored sauces like velouté.

• white roux

• blond roux

• brown roux

• dark brown roux