Mother Sauces

Five classical sauces that are the basis for most other sauces.

• king sauces

• hierarchy sauces

• mother sauces

• master sauces

Only if advance preparation is done thoroughly and systematically can service go smoothly.

• True
• False

Which two mother sauces do NOT use a Roux?

• Bechamel & Veloute
• Hollandaise & Bechamel
• Bechamel & Tomato
• Hollandaise & Tomato

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 is Mirepoix?

• 2 parts onion & celery, 1 part carrot
• 1 part onion, celery, potatoes
• 2 parts onions, 1 part carrot & celery
• 2 parts onions, 1 part peppers & celery

The essential part of stock that is a mixture of coarsely chopped onions, carrots, and celery is called

• mirepoix
• aromatics
• sachet d'epices
• bouquet garni

What is the purpose of Mise en Place?

• It is a waste of time because I already know what I have to do

• It is my team's fault . I do my part

• Everyone in me team is lazy except me

• To eliminate the chances of culinary disasters that occurs to lack of preparation

What is a bunch of herbs tied together to season a stock or soup called?

• Bouquet garni/ Sachet
• Demi glaze
• Mirepoix
• Why would you tie the herbs together?

What is the ratio of a roux?

• 1:1 Flour : Butter(Fat)
• 1:2 Flour : Butter(Fat)
• 1:3 Butter(Fat) : Flour
• 2:1 Flour : Butter(Fat)

What does the term 'mise en place' literally translate to

• getting into place

• lets begin

• to be prepared

• putting into place