Sauces

Sauces can be traced back at least _____ years to the ____ empire.

• 2,000; German

• 1,500; Roman

• 2,000; Roman

• 1,000; Polish

Nappe means:

• A sauce is thick enough to coat the back of a spoon

• A sauce is bubbling and steaming

• A sauce is thin enough to put in a squeeze bottle

• A sauce is ready to serve

Which of the following is a non-traditional sauce that is complex with a range of flavours

• Salsa

• Curry

• Mole

• Asian Dipping Sauce

What is a safety concern of hollandaise?

• It calls for unpasteurized milk

• it requires moldy cheese

• eggs are never fully cooked

• It is very fattening

Béchamel is:

• reduced brown stock

• vegetable stock

• milk thickened with a white roux

• tomato puree

The three types of Roux are:

• Blonde, White and Black

• Brown, White and Blonde

• Red, White and Blue

• Puree, Roux and Slurry

The 5 mother sauces are:

• Bechamel, Velouté, Brown (Espagnole), Tomato and Hollandaise

• Bechamel, Brown, Onion, Emulsion and Demi-Glace

• Jus Lie, Bechamel, Velouté, Puree and Tomato

• Tomato, Cheese, BBQ, Brie and American

Startch is used to _______ and 3 types are: ____, _____ & ______.

• Add color; corn starch, flour, arrowroot.

• Add flavor; flour, corn syrup, corn meal.

• thicken sauce; arrowroot, root beer, flour.

• thicken sauce; corn starch, flour, arrowroot.

Define reduction:

• egg yolk added to make thick

• butter and cream cheese used to add flavor and thicken.

• accomplished by boiling a sauce to evaporate some of its water content.

• accomplished by adding butter to give it more flavor.

Sauces are used to:

• overpower bad ingredients

• compliment

• reduce richness

• reduce appearance.