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Sauces Review

Total questions: 23

Worksheet time: 12mins

Name
Class
Date
1.

What is the mother sauce called that is basically white stock thickened with a blond roux?

a)

Veloute

b)

Bechamel

c)

Espagnole

d)

Hollandaise

2.

What are the main ingredients in a béchamel sauce?

a)

Milk, butter & flour

b)

White stock, butter & flour

c)

Brown stock, roux and bouquet garni

d)

Egg yolks, butter, lemon, hot sauce

3.
What is the purpose of a sauce?
a)
Adds texture, visual appeal, complimentary flavors, moisture
b)
Texture, Body, Color, Consistency, Translucency
c)
Add moisture
d)
Adds flavor
4.
What is a Roux?
a)
A Specialty Sauce
b)
A Thickening Agent
c)
A Seasoning
d)
One of the 5 Mother Sauces
5.
What is the ratio of a roux?
a)
1:1 Flour : Butter(Fat)
b)
1:2 Flour : Butter(Fat)
c)
1:3 Butter(Fat) : Flour
d)
2:1 Flour : Butter(Fat)
6.
What are the five mother sauces?
a)
Hollandaise, Veloute, Bechamel, Espagnole & Tomato
b)
Hollandaise, Veloute, Roux, Mornay & Tomato
c)
Hollandaise, Bechamel, Mornay, Espagnole & Tomato
d)
Hollandaise, Veloute, Bechamel, Roux & Tomato
7.
Which two mother sauces do NOT use a Roux?
a)
Bechamel & Veloute
b)
Hollandaise & Bechamel
c)
Bechamel & Tomato
d)
Hollandaise & Tomato
8.
What is Mirepoix?
a)
2 parts onion & celery, 1 part carrot
b)
1 part onion, celery, potatoes
c)
2 parts onions, 1 part carrot & celery
d)
2 parts onions, 1 part peppers & celery
9.

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

a)

king sauces

b)

hierarchy sauces

c)

mother sauces

d)

master sauces

10.
The essential part of stock that is a mixture of coarsely chopped onions, carrots, and celery is called
a)
mirepoix
b)
aromatics
c)
sachet d'epices
d)
bouquet garni
11.
Which is not a mother sauce?
a)
bechamel
b)
cheese
c)
veloute
d)
espagnole
12.
What is a bunch of herbs tied together to season a stock or soup called?
a)
Bouquet garni/ Sachet
b)
Demi glaze
c)
Mirepoix
d)
Why would you tie the herbs together?
13.

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

a)

getting into place

b)

lets begin

c)

to be prepared

d)

putting into place

14.

What is the purpose of Mise en Place?

a)

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

b)

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

c)

Everyone in me team is lazy except me

d)

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

15.

What temperature does the liquid in a sauce need to reach in order for the starch in the roux to absorb the liquid and thicken the sauce?

a)

205 degrees (around boiling)

b)

70 degrees

c)

165 degrees

d)

375 degrees

16.

What is the temperature danger zone?

a)

41 to 135 degrees

b)

32 to 212 degrees

c)

70 to 135 degrees

d)

41 to 165 degrees

17.
In medieval times what were sauces used for?
a)
To add complimentary flavors
b)
To add texture and visual appeal
c)
Add moisture to food
d)
To mask the flavor of spoiled foods
18.
What is a Slurry?
a)
A type of suce
b)
A flavoring
c)
A starch mixed with COLD water to thicken
d)
A starch mixed with HOT water to thicken
19.

Also known as derivative sauces, these are sauces made using one of the five mother sauces.

a)

big sauces

b)

small sauces

c)

creative sauces

d)

classical sauces

20.

Reducing a liquid ingredient in order to concentrate its flavor within the dish, while also helping with the final consistency of the finished sauce, so that it will coat and hold on the plate.

a)

reduction

b)

minimizing

c)

evaporating

d)

richening

21.

A cold mixture of fresh herbs, spices, fruits, and/or vegetables that can be used as a sauce for meat, poultry, fish, or shellfish.

a)

coulis

b)

stock

c)

compound butter

d)

salsa

22.

A thick puréed sauce made from vegetables or fruit.

a)

fruit sauce

b)

vegetable sauce

c)

coulis

d)

pureed sauce

23.

What were the three ingredients used for the original Alfredo Sauce

a)

good quality butter, young Parmesan cheese, and a little water

b)

heavy cream, and egg yolks

c)

milk, cream, foulr , butter, and cheese

d)

All three are correct

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