
Mother Sauces
Authored by Jeremy Staggs
Chemistry
9th - 12th Grade
Used 15+ times

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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Mother sauce that is made with a white roux and has a whiter appearance in color?
Veloute
Bechamel
Tomato
Hollandaise
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Mother Sauce that is made with a blond roux and has a tan appearance?
Veloute
Bechamel
Tomato
Hollandaise
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Mother Sauce that is made with a brown roux and has a brown appearance?
Hollandaise
Tomato
Bechamel
Espagnole
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Mother sauce that is made from eggs, butter and lemon with a yellow tint in appearance?
Bechamel
Hollandaise
Veloute
Espagnole
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How many Mother Sauces are there?
8
6
4
5
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A cream sauce is derived of a which mother sauce?
Bechamel
Espagnole
Veloute
Hollandaise
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A Bordelaise sauce is derived from which mother sauce?
Bechamel
Hollandaise
Veloute
Espagnole
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