Unit 1 Test

1. An herb is which part of the plant?

• Leaf

• Seed

• Root

• Berry

1. Herbs and spices can be used for all of the following except

• 1. To remove flavor from food

• 1. To add color to food

• 1. To add flavor to food

• 1. Medicinal purposes

A roux is

• 1. A mixture of flour and fat

• A mixture of cornmeal and fat

• 1. Carrots, celery, and onion

• 1. The king of sauces

1. Mayonnaise is a derivative sauce of this mother sauce:

• Veloute

• Bechamel

• 1. Hollandaise

• 1. Espagnole

1. Which sauce has three variations based on the type of stock used?

• Veloute

• Espagnole

• 1. Bechamel

• 1. Tomato

This sauce is sometimes called the white sauce.

• Hollandaise

• 1. Tomato

• Bechamel

• Veloute

Which Mother Sauce was created last, and therefore, the newest

• 1. Espagnole

• Tomato

• Veloute

• Hollandaise

A sauce that is made by adding other ingredients or seasonings to a Mother Sauce is called a

• Father Sauce

• Baby Sauce

• Small Sauce

• Complex Sauce

Which famous chef created the French Mother Sauces?

• Careme

• Boyardee

• Ramsay

• Escoffier

1. The three components of a sauce are:

• Liquid, solid, gas

• 1. Liquid, thickening agent, seasonings

• Water, thickening agent, salt

• 1. Flour, butter, eggs