Roux is used to thicken all mother sauces

Integral sauces are made in the pan after the meat or fish has been cooked

Which of the following is not a type of mother sauce

Béchamel is a ________________ sauce

_____ is a sauce composed of butter, lemon juice, and egg yolk

Mixing a liquid with the leftovers in a pan after cooking to make a base for a sauce is called

Which of the following sauces has a brown stock as a base

Béchamel is made with milk and white roux

Espagnole is made with brown stock and brown roux

Most modern beurre blancs incorporate what to avoid breaking

Beurre blancs are stored at room temperature

The ingredients used to make a roux are of equal parts by weight

Two ounces of roux will thicken approximately one pint of liquid

Roux is a mixture of fat and water

Which are the three color types of roux

Cooked roux that has clarified butter as a base has a shelf life (at room temperature) of about 10 days

Arrowroot requires a slightly different prep method for thickening products

When using cornstarch to make a thickening agent, do not boil a cornstarch and water mixture

A mixture of cornstarch and water is often referred to as a

Despite restoring the sheen, re-boiling the product after adding a cornstarch mixture does not allow for any starchy taste to dissipate

Returning the liquid to a boil after adding a cornstarch mixture allows the cornstarch to reach its full thickening potential and also allows the cloudy appearance to clear

A gastrique will increase the acidity of a sauce

A gastrique is a thick sauce make from a reduction of vinegar and fat

A gastrique is used to balance the acidity level in tomato sauces