It is a rich emulsion sauce made from butter, egg yolks, lemon juice and cayenne.

• BECHAMEL

• HOLLANDAISE

• ESPAGNOLE

• VELOUTE

It is a brown roux-based sauce made with margarine or butter, flavor and brown stock.

• EMULSION

• TOMATO

• BECHAMEL

• ESPAGNOLE

The chief ingredients are veal, chicken, and fish broth, thickened with blonde roux.

• VELOUTE

• TOMATO

• EMULSION

• ESPAGNOLE

The thickening agent of Bechamel is White Roux while the thickening agent of Espagnole is ______________ Roux?

• DARK

• BLOND

• BROWN

• WHITE

Which of the following is NOT a contribution of sauces in our food?

• MOISTURE

• SMELL

• FLAVOR

• APPEARANCE