Culinary Arts & Hospitality III Sauce Review Part 2

2. What are the main ingredients in a béchamel sauce?

• Milk, butter & flour

• White stock, butter & flour

• Brown stock, roux and bouquet garni

• Egg yolks, butter, lemon, hot sauce

Also known as derivative sauces, these are sauces made using one of the five mother sauces

• big sauces

• compound/small sauces

• creative sauces

• classical sauces

Reducing a liquid ingredient in order to concentrate its flavor within the dish, while also helping with the final consistency of the finished sauce, so that it will coat and hold on the plate.

• reduction

• minimizing

• evaporating

• richening

Roux plus milk or cream on low heat creates a

• Basic white sauce

• Cream sauce

• Bechamel

• Alfredo sauce

Flour and fat (usually butter) is a thickener called a

• roux

• whitener

• white sauce

• creamer

An emulsifier

• holds the mixture together

• thickens the sauce

• puree's the sauce

• Adds color to the sauce

Mother sauce that is an emulsion made from eggs, butter, and lemon.

• hollandaise

• bechamel

• espagnole

• tomato

Classical sauces that are the basis for most other sauces.

• king sauces

• hierarchy sauces

• mother sauces

• master sauces

A cook who specializes in making sauces.

• sauce messieur

• sauce master

• sauce maker

• saucier

A liquid or semisolid product that is used in preparing other foods and that adds flavor, moisture, and visual appeal to another dish.

• sauce

• stock

• spread

• dressing