Sauces

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 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)

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

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

• king sauces

• hierarchy sauces

• mother sauces

• master sauces

A cook who specializes in making sauces.

• sauce messieur

• sauce master

• sauce maker

• saucier

A mother sauce made from brown stock and brown roux.

• veloute

• espagnole

• bechamel

• hollandaise

A mother sauce made from veal, chicken, or fish stock and a white or blond roux.

• veloute

• bechamel

• tomato

• hollandaise

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