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Worksheets

Mother Sauces Review

Total questions: 16

Worksheet time: 8mins

Name
Class
Date
1.

Which mother sauce is made from milk and white roux?

a)

Veloute

b)

Béchamel

c)

Hollandaise

d)

Espagnole

2.

What is a roux made of?

a)

Equal parts fat and flour

b)

Equal parts fat and cornstarch

c)

1 part fat 2, parts flour

d)

1 part flour, 2 parts fat

3.

What is made of coarsely chopped vegetables and fruits marinated with a large amount of vinegar

a)

Salsa

b)

Hollandaise

c)

Relish

4.

An espagnol sauce is a _____________ sauce

a)

White

b)

Mother

c)

Derivative

5.

The five grand sauces are known as mother sauces because they are

a)

Used to create many other sauces

b)

Cooked slowly

c)

Made only with roux

d)

Served only with certain types of foods

6.

A sauce that is thickened to coat the back of the spoon is called

a)

Roux

b)

Slurry

c)

Nappe

7.

A demi glace sauce is made by reducing what mother sauce?

a)

Hollandaise

b)

Espagnole

c)

Veloute

8.

An onion pique is made with what 2 spices?

a)

Whole cloves and bay leaf

b)

Nutmeg and garlic

c)

Cinnamon sticks and bay leaf

d)

Garlic and peppercorns

9.

A mix made with cornstarch and cold water is known as a

a)

Liason

b)

Roux

c)

Slurry

d)

Nappe

10.

A mother sauce that is made by thickening a white stock with a blond roux:

a)

Bechamel

b)

Veloute

c)

Hollandaise

d)

Espagnole

11.

A concasse tomato is always peeled, has the seeds removed, and is diced.

a)

True

b)

False

12.

You need to slowly add your liquid to a roux while whisking like crazy so that you will not end up with any lumps in your sauce

a)

True

b)

False

13.

Match the derivative sauce with it's mother sauce: Supreme

a)

Veloute

b)

Hollandaise

c)

Bechamel

d)

Espagnole

14.

Match the derivative sauce with it's mother sauce: Bearnaise

a)

Veloute

b)

Hollandaise

c)

Bechamel

d)

Espagnole

15.

Match the derivative sauce with it's mother sauce: Mornay

a)

Veloute

b)

Hollandaise

c)

Bechamel

d)

Espagnole

16.

Match the derivative sauce with it's mother sauce: Chasseur

a)

Veloute

b)

Hollandaise

c)

Bechamel

d)

Espagnole