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WorksheetsSauces
Total questions: 15
Worksheet time: 8mins
What is the mother sauce called that is basically white stock thickened with a blond roux?
Veloute
Bechamel
Espagnole
Hollandaise
What are the main ingredients in a béchamel sauce?
Milk, butter & flour
White stock, butter & flour
Brown stock, roux and bouquet garni
Egg yolks, butter, lemon, hot sauce
Five classical sauces that are the basis for most other sauces.
king sauces
hierarchy sauces
mother sauces
master sauces
A cook who specializes in making sauces.
sauce messieur
sauce master
sauce maker
saucier
A mother sauce made from brown stock and brown roux.
veloute
espagnole
bechamel
hollandaise
A mother sauce made from veal, chicken, or fish stock and a white or blond roux.
veloute
bechamel
tomato
hollandaise
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.
reduction
minimizing
evaporating
richening
What is the most commonly used thickeners for sauce making?
Egg
Flour
Margarine
None of the above
White sauce = Bechamel
True
False
Maybe
A thick puréed sauce made from vegetables or fruit.
fruit sauce
vegetable sauce
coulis
pureed sauce
A cold mixture of fresh herbs, spices, fruits, and/or vegetables that can be used as a sauce for meat, poultry, fish, or shellfish.
coulis
stock
compound butter
salsa
What is a highly flavored liquid made with bones, vegetables, herbs and spices?
Stock
Sauce
Soup
Roux
