Cookery 10

1. Its chief ingredients are veal, chicken and fish broth, thickened with blonde roux.

• Tomato sauce

• Veloute sauce

• White sauce

• Marinara sauce

1. Its basic ingredient is milk which is thickened with flour enriched with butter.

• White sauce

• Hollandaise sauce

• Tomato sauce

• Veloute sauce

1. It is made from stock (ham/pork) and tomato products seasoned with spices and herbs.

• Veloute sauce

• Marinara sauce

• White sauce

• Tomato sauce

1. It is a flavorful liquid usually thickened that is use to season, flavor and to enhance other foods.

Roux is cooked mixture of equal parts by weight of _____.

• water + flour

• lard + baking powder

• butter + flour

• milk + flour

It is a French word taken from the Latin “salsus” meaning salted.

• Soup

• Sauce

• Stock

• Suace

Ingredients in Preparing Bechamel sauce EXCEPT

• Flour

• Butter

• Soy sauce

• Milk

Three Types of Roux are white, brown and (a)   .

Sauce adds:

• Moistness

• Flavor

• Bitterness

• Richness

• Appearance

Another option for butter