Sauces

The most commonly used starch based thickener is

called _____________. It is a mixture of equal parts flour and fat

• Hollandaise

• Slurry

• Roux

• Sauce

This is a mixture of cold liquid and starch, typically cornstarch.

• Bechamel

• Slurry

• Roux

• Flour

This mother sauce uses Butter, Milk, and Flour. Its thickener is a Roux.

• Veloute

• Tomato

• Bechamel

• Espagnole

This mother sauce uses Butter, Chicken Stock, and Flour. Its thickener is a Roux.

• Veloute

• Tomato

• Bechamel

• Espagnole

This mother sauce uses Butter, Beef Stock, and Flour. Its thickener is a Roux.

• Veloute

• Tomato

• Bechamel

• Espagnole

This mother sauce uses Tomatoes and Chicken/Vegetable Stock. Its thickener is a puree.

• Veloute

• Tomato

• Bechamel

• Espagnole

This mother sauce uses Butter, Egg Yolk, and Lemon Juice.

• Hollandaise

• Tomato

• Bechamel

• Espagnole

What are the 5 sauces that hundreds of sauces can be made from?

• Mother

• Father

• Sister

• Complex

The purpose of using a sauce is to...

• Cover up the taste of the food

• Enhance the food

• Show off your skills in the kitchen

• All of these

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