Sauces

What is a roux?

• Equal parts of fat and broth

• Equal parts of fat and flour

• Equal parts of fat and milk

• Equal parts of fat and stock

What is the main purpose of a roux?

• To thicken a sauce

• To thin out a sauce

• To provide a strong aroma to a sauce

• To add nutrients to the sauce

What are the steps in preparing a roux?

• Melt fat over medium heat and then add flour.

• Melt fat over high heat and then add flour.

• Saute flour over medium heat and then melt fat.

• Saute flour over high heat and then melt fat.

When making a sauce what piece of equipment would be most effective in ensuring there are no clumps in the flour?

• Wooden spoon

• Rubber scraper

• Fork

• Whisk

What three vegetables compose a mirepoix?

• Carrots, garlic, celery

• Carrots, onions, celery

• Carrots, garlic, broccoli

• Carrots, onions, Brussel sprouts

What does “nappe” mean?

• To coat the back of a spoon.

• To turn liquid

• To turn into a paste.

• To evaporate the liquid out.

Which of the five mother sauces would be used as the base of a Mac and Cheese recipe?

• Hollandaise

• Veloute

• Bechamel

• Espagnole

• Tomato

Which of the five mother sauces uses a brown roux and beef stock to produce a brown sauce?

• Hollandaise

• Veloute

• Bechamel

• Espagnole

• Tomato

Which of the five mother sauces uses a base of chicken, fish, or vegetable stock and a blonde roux?

• Hollandaise

• Veloute

• Bechamel

• Espagnole

• Tomato

Which of the five mother sauces does not always use a roux when it is being prepared?

• Hollandaise

• Veloute

• Bechamel

• Espagnole

• Tomato