The Mother Sauces are so named because
Mother Sauces

Quiz
•
Other
•
9th - 12th Grade
•
Medium
Devon Duval-driscoll
Used 42+ times
FREE Resource
15 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
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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