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Mother Sauces

Authored by Jeremy Staggs

Chemistry

9th - 12th Grade

Used 15+ times

Mother Sauces
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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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