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WorksheetsCulinary Arts & Hospitality III Sauce Review Part 2
Total questions: 10
Worksheet time: 5mins
2. 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
Also known as derivative sauces, these are sauces made using one of the five mother sauces
big sauces
compound/small sauces
creative sauces
classical sauces
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
Roux plus milk or cream on low heat creates a
Basic white sauce
Cream sauce
Bechamel
Alfredo sauce
Flour and fat (usually butter) is a thickener called a
roux
whitener
white sauce
creamer
An emulsifier
holds the mixture together
thickens the sauce
puree's the sauce
Adds color to the sauce
Mother sauce that is an emulsion made from eggs, butter, and lemon.
hollandaise
bechamel
espagnole
tomato
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 liquid or semisolid product that is used in preparing other foods and that adds flavor, moisture, and visual appeal to another dish.
sauce
stock
spread
dressing
