KP: Sauce Making/Roux/Cornstarch/Gastrique

_______ is cooking flour mixed fat used to thicken a sauce

• glace

• fond

• roux

Roux is used to thicken all mother sauces

• true

• false

Integral sauces are made in the pan after the meat or fish has been cooked

• true

• false

Which of the following is not a type of mother sauce

• hollandaise

• veloute

• tomato

• alfredo

Béchamel is a ________________ sauce

• tomato

• fond

• white

• brown

_____ is a sauce composed of butter, lemon juice, and egg yolk

• veloute

• hollandaise

• espagnole

• bechamel

Mixing a liquid with the leftovers in a pan after cooking to make a base for a sauce is called

• deglazing

• reducing

• finish

• defonding

Which of the following sauces has a brown stock as a base

• bechamel

• espagnole

• tomato

• hollandaise

Béchamel is made with milk and white roux

• true

• false

Espagnole is made with brown stock and brown roux

• true

• false