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WorksheetsMother sauces
Total questions: 16
Worksheet time: 8mins
Which mother sauce is basically white stock thickened with a blonde roux?
Bechamel
Veloute
Espangnole
Hollandaise
All of the following are daughter sauces of bechamel EXCEPT:
Alfredo
Mornay
Cheese sauce
White gravy
What are the main ingredients in a bechamel?
Milk, butter & flour
White stock, butter & flour
brown stock, roux & bouquet garni
egg yolk, butter, lemon & hot sauce
What is the purpose of a sauce?
Adds texture, visual appeal,and flavor
Add volume
Provide structure
Add calories
What is a roux?
specialty sauce
seasoning
thickening agent
one of the mother sauces
What is the ratio of a roux?
1:1 flour : fat
1:2 flour : fat
1:3 fat : flour
2:1 flour : fat
What are the five mother sauces?
Hollandaise, velouté, roux, mornay & tomat
Hollandaise, velouté, mornay, espagnole & tomat
Hollandaise, velouté, béchamel, espagnole & tomat
Hollandaise, velouté, béchamel, roux & tomat
Which two mother sauces do not use a roux?
Bechamel & Veloute
Hollandaise & Bechamel
Bechamel & Tomat
Hollandaise & Tomat
The essential part of a stock that is a mixture of coarsely chopped onions, carrots and celery is called?
Aromatics
Sachet
Bouquet
Mirepoix
Which is not a mother sauce?
Bechamel
Veloute
Demi-glace
Espagnole
What is a bunch of herbs tied together to season stock or soup called?
Bouquet garni
mirepoix
aromatics
sasquatch
A __________ is a flavorful liquid made by gently simmering bones and/or vegetables
Soup
Sauce
stock
salsa
All of the following are parts of a stock EXCEPT:
a liquid
mirepoix
seasoning
source of fat
T/F Herbs, spices and flavorings that create a savory smell are called aromatics
True
False
Who is the founder of the Mother Sauces?
Auguste Escoffier
Marie-Antoine Careme
Thomas Kellar
Alain Ducasse
Which mother sauce is an emulsion of butter, lemon juice and egg yolk?
Bechamel
Veloute
Hollandaise
Espagnole
