Sauces, Stocks, Methods Review

This mother sauce is made with a white roux and milk/cream:

• Bechamel

• Veloute

• Espagnole

• Hollandaise

This mother sauce is made with a brown roux and dark stock:

• Bechamel

• Veloute

• Espagnole

• Hollandaise

This mother sauce is made with a blond roux and light stock:

• Bechamel

• Veloute

• Espagnole

• Hollandaise

This mother sauce is made with lemon juice, egg yolks, and butter:

• Bechamel

• Veloute

• Espagnole

• Hollandaise

This is the base for an alfredo sauce:

• Bechamel

• Tomato

• Espagnole

• Hollandaise

This sauce is popular on eggs benedict:

• Bechamel

• Tomato

• Espagnole

• Hollandaise

What does "al dente" mean?

• Proper way to cook pasta

• Firm to the bite

• To the tooth

• All of the above

A thickening agent for a sauce or soup is called a ______.

What ingredients make up a roux?

• Fat and Flour

• Flour and Garlic

• Fat and Sugar

What is the ratio of ingredients for a roux?

• 1 part fat and 3 parts flour

• 1 part fat and 2 parts flour

• 1 part fat and 1 part flour