quizizz on preparing sauces required for menu items

What is the mother sauce called that is basically white stock thickened with a blond roux?

• Veloute

• Espagnole

• Bechamel

• Hollandaise

What are the five mother sauces?

• Hollandaise, Veloute, Bechamel, Espagnole & Tomato

• Hollandaise, Bechamel, Mornay, Espagnole & Tomato

• Hollandaise, Veloute, Bechamel, Roux & Tomato

  HIDE ANSWER

• Hollandaise, Veloute, Roux, Mornay & Tomato

Which two mother sauces do NOT use a Roux?

• Bechamel & Veloute

• Bechamel & Tomato

• Hollandaise & Tomato

• Hollandaise & Bechamel

The five grand sauces are known as the mother sauce because they are____________

• cooked slowly

• made only with roux

• used to create many other sauces

• served only with certain types of foods

The two main ingredients in bechamel sauce are___________________

• butter and eggyolk

• milk and white roux

• fish stock and eggyolk

• veal stock and eggyolk

What is the ratio of a roux?

• 1:1 flour : butter

• 1:2 flour : butter

• 1:3 Butter : flour

• 2:2 Flour : Butter

What is the purpose of a sauce?

• Adds texture, visual appeal, complimentary flavors, moisture

• Add moisture

• Texture, Body, Color, Consistency, Translucency

• Adds flavor

Mixture of cornstarch and water on 2:1 ratio is __________

• slurry

• roux

• beurre mannie

• liaison

Sauce made with tomatoes and season with spices and herbs.

• brown sauce

• butter sauce

• tomato sauce

• white sauce

What is a Roux?

• A Specialty Sauce

• A Seasoning

• A Thickening Agent

• One of the 5 Mother Sauces