Sauces

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

• Veloute

• Bechamel

• Espagnole

• Hollandaise

Which two mother sauces do NOT use a Roux?

• Bechamel & Veloute
• Hollandaise & Bechamel
• Bechamel & Tomato
• Hollandaise & Tomato

The most commonly used starch based thickener is

called _____________. It is a mixture of equal parts flour and fat

• Hollandaise

• Slurry

• Roux

• Sauce

This is a mixture of cold liquid and starch, typically cornstarch.

• Bechamel

• Slurry

• Roux

• Flour

This mother sauce uses Butter, Chicken Stock, and Flour. Its thickener is a Roux.

• Velotue

• Tomato

• Bechamel

• Espagnole

This mother sauce uses Butter, Egg Yolk, and Lemon Juice.

• Hollandaise

• Tomato

• Bechamel

• Espagnole

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

• big sauces

• small sauces

• creative sauces

• classical sauces

A thickener made of equal parts flour and soft, whole butter that is mixed together and shaped into small pea-sized balls and added to a cooking sauce. Added at end, to thicken sauces quickly.

• roux

• slurry

• beurre manie

• liason

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

What is the most commonly used thickeners for sauce making?

• Egg

• Flour

• Margarine

• None of the above