Chapter 5: Thickening agent, Soup, Stocks and Sauces

In a mirepoix, what is the ratio of onions to carrots and celery?

• 2:1:1

• 4:1:1

• 2:2:1

• 1:1:1

a cook who specializes in sauces

• sauce master

• sous chef

• chef

• saucier

a thickener made with equal parts flour and fat

• slurry

• liaison

• roux

• bechamel

sauce made from milk and white roux

• tomato sauce

• hollandaise sauce

• brown sauce/espagnole

• bechamel

sauce made from veal, chicken, or fish stock and a white or blond roux

• veloute

• bechamel

• hollandaise sauce

• brown sauce/espagnole

sauce made from brown stock and a brown roux

• tomato sauce

• brown sauce/espagnole

• bechamel

• veloute

sauce made from a stock and tomatoes

• hollandaise sauce

• tomato sauce

• veloute

• bechamel

a sauce which is an emulsion of eggs, butter, and lemon

• veloute

• brown sauce/espagnole

• hollandaise sauce

• tomato sauce

What are the five mother sauces?

• Hollandaise, Veloute, Bechamel, Espagnole & Tomato
• Hollandaise, Veloute, Roux, Mornay & Tomato
• Hollandaise, Bechamel, Mornay, Espagnole & Tomato
• Hollandaise, Veloute, Bechamel, Roux & Tomato

What are the five classifications of Soup?

• Clear, Thin, Thick, Specialty, International
• Clear, Cloudy, Thick, International, Tomato
• Chowder, Bisque, Broth, Puree, Cream
• Specialty, Thick, Thin, Chowder, Puree