Mother Sauces

Mother Sauces

9th - 12th Grade

15 Qs

quiz-placeholder

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Mother Sauces

Mother Sauces

Assessment

Quiz

Other

9th - 12th Grade

Medium

Created by

Devon Duval-driscoll

Used 42+ times

FREE Resource

15 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

The Mother Sauces are so named because

Moms make them

From them, you can make many different types of sauces

They are cooked slowly

They are thickened with roux

2.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

A roux is

Equal parts flour and fat

Two parts fat one part flour

One part fat two parts flour

Anything used to thicken a sauce

3.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

One sauce that is never thickened with a roux is

Hollandaise

Veloute

Bechamel

Espagnole

4.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

The ability of a sauce to coat the back of a spoon and not slide off is known as

Roux

Nappe

Slurry

Thickness

5.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

The base of a béchamel sauce is

Veal stock

Roux

Milk

Chicken stock

6.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

An onion pique is made with an onion and which two spices?

Nutmeg & garlic

Cinnamon stick & bay leaf

Peppercorns & parsley

Whole clove & bay leaf

7.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

The mother sauce that is made by thickening a white stock with a blonde roux

Bechamel

Veloute

Espagnole

Tomato

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