Sauces

Thickened liquids that complement other foods. This is known as?

• Dressing

• Sauces

• Stock

• Roux

When starches are combined with a hot liquid, they absorb

liquid in a processes called ___________.

• Coagulation

• Imagination

• Gelatinization

• Homogenization

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 done by boiling a sauce to evaporate some of the water. It concentrates flavor and thickens some liquids.

• Slurry

• Roux

• Reduction

• Bechamel

a smooth, creamy substance made of liquidized or crushed fruit or vegetables.

• Coulis

• Roux

• Puree

• Smoothie

Egg yolks must go through the processes of

tempering, or gradually warming to the temperature

of the yolks

• True

• False

This mother sauce uses Butter, Milk, 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

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

What is the ratio of a roux?

• 1:1 Flour : Butter(Fat)
• 1:2 Flour : Butter(Fat)
• 1:3 Butter(Fat) : Flour
• 2:1 Flour : Butter(Fat)