TLE 10 - Q1 - DRILLS 2

This type of sauce and its secondary sauces can be utilized in innumerable dishes like soups, vegetables, meat, and pasta dishes.

• Béchamel

• Espagnole

• Tomato Sauce

• Velouté

A sauce made from butter, fresh lemon extract, and fresh egg yolks.

• Béchamel

• Espagnole

• Hollandaise

• Velouté

This is an essential sauce produced using a brown roux, brown stock, puréed tomatoes, and mirepoix.

• Béchamel

• Espagnole

• Hollandaise

• Tomato Sauce

This sauce is made of pureed tomatoes.

• Béchamel

• Espagnole

• Tomato Sauce

• Velouté

This type of sauce is a rich, white sauce produced using flour, butter, and milk.

• Béchamel

• Hollandaise

• Espagnole

• Tomato Sauce

Sauce that has savory and complex flavor that matches well with red meat like beef and ducks.

• Béchamel

• Hollandaise

• Espagnole

• Tomato Sauce

Type of sauce and its subsidiary are regularly served over eggs, vegetables, or white meats like poultry and fish dishes.

• Espagnole

• Hollandaise

• Tomato Sauce

• Velouté

This sauce is normally filled in as a sauce over meats or vegetables.

• Espagnole

• Hollandaise

• Tomato Sauce

• Velouté

Type of sauce that is made with butter, flour, and either chicken, veal, or fish stock.

• Espagnole

• Hollandaise

• Tomato Sauce

• Velouté

A liquid or semi-liquid prepared to increase moisture, flavor, and visual appearance of a dish that can be consumed as part of it or separately.

• Puree

• Sauce

• Soup

• Stew