WorksheetsBasic Mother Sauce & Thickening Agents
Total questions: 20
Worksheet time: 10mins
Which of these is NOT a thickening agent?
Eggwash
Roux
Beurre Manie
Liasion
Which 2 ingredients are used to create a roux?
Cornstarch
Water
Flour
Fat
What is the correct ratio of flour to fat in a roux?
1:1 (50% flour, 50% fat)
3:1 (75% flour, 25% fat)
1:3 (25% flour, 75% fat)
2:1 (67% flour, 33% fat)
Which of these is NOT a type of roux?
White
Blonde
Brown
Black
How do you turn a white roux into a blonde or brown roux?
Add more flour
Cook the roux for longer
Add more butter
Add spices
What is a mixture of egg yolks and heavy cream?
Slurry
Roux
Liaison
Coulis
It thickens sauce to the right consistency.
thickening agents
gelatinization
emulsion
deglazing
Sauce can be defining as
A liquid ingredient provides the body or base of most sauces.
Meaning “thickened stock”, which sometimes used in place of espagnole.
A flavorful liquid, usually thickened, that is used to season, flavor, and enhance other foods.
Half brown sauce plus half brown stock, reduced by half.
Sauces are made of 3 ingredients including a liquid, the body of the sauce, a thickening agent and
Mirepoix
Chopped onion
Additional seasoning and flavoring ingredients
Secondary sauce
A sauce adds the following qualities to foods except
Moistness
Appearance
Texture
Richness
Most classic sauces are built on one of five liquids or bases. Those are the right combination of liquid and sauce except
White stock – for velouté sauces
Brown stock – for brown sauce or espagnole
Clarified butter – for béchamel
Tomato plus stock – for tomato sauce
When it comes to consistency and body, it means
Not too thick or pasty, but thick enough to coat the food lightly.
No starchy taste
Smooth, with a good shine.
Using well-made stocks
Those are some examples of modern sauce except
Salsa
Chutney
Flavored oils
Stock
It is a rich emulsified sauce made from butter, yolks, lemon juice & cayenne.
white sauce
espagnole
hollandaise
tomato
This means that a sauce is thick enough to coat the back of a spoon.
Thickened
Nappé
Starch
Roux
This mother sauce uses Butter, Milk, and Flour. Its thickener is a Roux.
Velotue
Tomato
Bechamel
Espagnole
This mother sauce uses Butter, Chicken Stock, and Flour. Its thickener is a Roux.
Velotue
Tomato
Bechamel
Espagnole
This mother sauce uses Butter, Beef Stock, and Flour. Its thickener is a Roux.
Velotue
Tomato
Bechamel
Espagnole
This mother sauce uses Tomatoes and Chicken/Vegetable Stock. Its thickener is a puree.
Velotue
Tomato
Bechamel
Espagnole
This mother sauce uses Butter, Egg Yolk, and Lemon Juice.
Hollandaise
Tomato
Bechamel
Espagnole
