Quiz 3.2 SAUCES

It serves a particular function in the composition of a dish. These enhance the taste of the food to be served as well as add moisture or succulence to food that is cooked dry.

• Stock

• Soup

• Sauce

It is a rich emulsified sauce made from butter, egg yolks, lemon juice, and cayenne.

• Espagnole

• Hollandaise sauce

• Veloute sauce

It is a brown roux-based sauce made with margarine or butter, flavor, and brown stock.

• Espagnole Sauce

• Veloute Sauce

• Bechamel

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

• Veloute

• Bechamel

• Hollandaise

This sauce belongs to cold sauce and dressing.

• Chocolate sauce

• French sauce

• Apple sauce

This is made of equal quantities of flour and fat and a varying amount of liquid.

• Puree

• Starch

• Roux

Which one is the example of egg sauce?

• Mint sauce

• Hollandaise sauce

• Curry sauce

These are pureed sauce to give a smooth texture.

• Cold sauce

• Fruit sauce

• Roux sauce

It is used to dressed salad greens and other cold vegetables, meat, or fish dishes.

• Bechamel

• Mayonnaise

• Vinaigrette

These varieties of sauces are hot or cold with desserts.

• Sweet sauces

• Roux

• Cold sauces