KP: Veloute/Bechamel/Derivates White Sauce

Ivoire sauce is the product of adding meat glace to what

• Chivry

• allemande

• supreme

• poulette

Which of the following ingredients must be added to velouté to produce allemande

• herbs

• mushroom

• lemon

• egg yolks

Which of the following ingredients must be added to velouté to produce chivry

• lemon

• mushroom

• herbs

• egg yolks

Which of the following ingredients is added to velouté to produce supréme

• heavy cream

• mushroom

• lemon

• egg yolk

Poulette is __________ added to chivry

• lemon

• mushroom

• egg yolk

• herbs

Veloute means “velvety” in French

• true

• false

Mornay is best made with aged white cheese

• true

• false

Sauce Mornay is a derivative of which of the following sauces

• bechamel

• hollandiase

• espagnole

• jus

Mornay is usually creamy in texture and pink in color

• true

• false

Velouté + shallots =

• chivry

• ravigoute

• allemande

• champignon