Sauce theory quiz

Why do we use a sauce?

• To add flavour
• To add moisture
• To fill you up quicker
• To make the food nicer
• To enhance the presentation

How many mother sauces are there?

• 4
• 5
• 6
• 7
• 8

List the mother sauces

When we talk about sauces what does the term derivative mean?

• A sauce that is made from a mother sauce
• A sauce that is made from a roux
• A sauce that is made with fresh stock
• A sauce that is made with egg yolks and butter

What sauce is made from a blond roux and white stock?

• Bechamel
• Veloute
• Espagnole
• Hollandaise

What sauce is made using a white roux

• Bechamel
• Veloute
• Espagnole
• Hollandaise

What sauce is made using egg yolks and oil?

• Hollandaise
• Espagnole
• Tomato
• Mayonnaise

When we have made a sauce that is not for immediate use, what should we do with it?

• Rapidly chill to below 5c in within 90 minutes, place into a suitable container, cover and label, including allergens.
• Rapidly chill to below 8c within 90 minutes, place into a suitable container, cover and label, including allergens
• Cover and leave on a low heat to keep hot until required.
• Place into suitable containers, cover and leave to cool on the side.

What is an emulsion sauce?

• A liquid that is finely dispersed in tiny droplets within another liquid, eg. vinegar and oil.
• A liquid in which one ingredient is dissolved in another eg. caramel sauce
• A liquid in which one ingredient thickens by gelatinisation, eg Bechamel
• A liquid that is thickened by evaporation (reduction) of water eg. Beef Jus

What is coulis?

• A thin sauce made from pureed fruits
• A thin sauce made from pureed vegetables
• A thin sauce made from sugar, egg yolks and hot milk
• A thin sauce made from butter, reduced vinegar and stock.