Pre-quiz Sauces

A classic cheese sauce for macaroni and cheese would start with this mother sauce

• Bechamel

• Hollandaise

• Espagnole

• cheese

This mother sauce is often served over egg dishes or green vegetables like asparagus or broccoli

• Hollandaise

• Bechamel

• Tomato

• Veloute

When making a roux, you should slowly add your liquid while continuously stirring or whisking in order to avoid lumps

• false

• true

A roux is

• One part fat two parts flour

• Anything used to thicken a sauce

• Two parts fat one part flour

• Equal parts flour and fat

What are the five mother sauces?

• Hollandaise, Veloute, Roux, Mornay & Tomato

• Hollandaise, Veloute, Bechamel, Espagnole & Tomato

• Hollandaise, Veloute, Bechamel, Roux & Tomato

• Hollandaise, Bechamel, Mornay, Espagnole & Tomato

Which is NOT a mother sauce?

• cheese

• bechamel

• espagnole

• veloute

Five classical sauces that are the basis for most other sauces.

• master sauces

• hierarchy sauces

• king sauces

• mother sauces

A liquid or semisolid product that is used in preparing other foods and that adds flavor, moisture, and visual appeal to another dish

• spread

• stock

• sauce

• dressing

What is a bunch of herbs tied together to season a stock or soup called?

• Demi glaze

• Bouquet garni/ Sachet

• Mirepoix

• Herb bundle

Mirepoix consists of these three amounts

• Mirepoix consists of these three amounts

• 2 parts Carrot, 1 part onion, 1 part celery

• 1 part turnip, 2 parts carrot, 1 part onion

• 2 parts onion, 1 part celery, 1 part carrot