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WorksheetsKE SAUCES
Total questions: 15
Worksheet time: 8mins
Leading Sauce + additional flavorings = __________.
Small Sauce
Leading Sauce
Main Small Sauce
Secondary Leading White Sauce
Liquid + thickening agent = __________.
Small Sauce
Leading Sauce
Main Small Sauce
Secondary Leading White Sauce
Which of the following Leading Sauce → liquid combinations is incorrect?
Béchamel → milk
Hollandaise → butter
Velouté → white stock
Espanole → tomato sauce
Which of the following Leading Sauce → thickening agent combinations is correct?
Velouté → heavy cream
Hollandaise → egg yolks
Béchamel → brown roux
Espagnole → white or blond roux
If a sauce is finished by the process called “monter au beurre,” it means that __________ has been added to it.
Roux
Butter
Heavy Cream
Egg
The purpose of deglazing a pan is to __________.
dissolve particles of cooked food remaining on the bottom of the pan
give an attractive shine to the product that has been cooked in the pan
remove the glace that remains in the pan before it begins to lose its flavor
sanitize it so that it can be used to make another sauce without having to wash it
To reduce a sauce au sec means to reduce it until it is __________.
only half its former volume
only three-fourths of its former volume
dry or nearly dry
all of the above
Which of the following statements is true?
Roux in another name for beurre manié.
When adding a roux to a liquid, the roux may be cold or warm.
Flour is often browned so that it has greater thickening power in a roux.
Oil can be used as substitute to butter.
Which of the following statements is false?
A good roux should be stiff, not runny or pourable.
A roux is a cooked mixture of two parts fat and one part flour.
The finest roux-based sauces use clarified butter as their fat ingredient.
A roux will change color--from white, to blond, and finally to dark--the longer it is cooked.
A sauce should do all of the following except __________,
work like a seasoning
accent the flavor of food
enhance the flavor of food
dominate the food it accompanies
Which of the following is not one of the three main categories of ingredients of a sauce?
liquid
mirepoix
thickening agent
additional seasonings and flavorings
A sauce adds __________ to foods.
moistness
flavor and richness
appearance, interest, and appetite appeal
all of the above
Milk + White Roux = ____________?
Bechamel
Veloute
Tomato
Espagnole
White Stock + White Roux = ____________?
Bechamel
Veloute
Espagnole
Hollandaise
egg yolk + butter = ____________?
bechamel
Hollandaise
Tomato
Veloute
