WorksheetsSauce Knowledge Quiz
Total questions: 15
Worksheet time: 8mins
Which mother sauce uses brown stock as its base?
Béchamel
Velouté
Espagnole
Hollandaise
What is a common use for Hollandaise sauce?
Roasted leg of lamb
Pasta
Eggs Benedict
Roasted chicken & potatoes
Which of the following is a secondary sauce derived from Velouté?
Sauce Normande
Bearnaise
Demi-glace
Spanish
Which sauce has a base of brown stock?
Béchamel
Velouté
Espagnole
Hollandaise
Which of the following is a liquid component in sauces?
Roux
Stock
Beurre manié
Slurry
What is the purpose of aromatics in sauces?
To thicken the sauce
To add sweetness
To provide complexity and character
To add color
How is the color of a roux determined?
By the type of flour used
By the type of fat used
By the length of heat time
By the amount of salt added
Which of the following is NOT a step in making a roux?
Heat fat in a saucepan
Add flour
Stir continually
Add sugar
What is the visual indicator that a roux is ready?
It turns blue
It forms a smooth paste
It becomes bubbly
It turns into a liquid
Which stage of roux is the lightest in color?
White
Blond
Dark
Medium
What color are the sauces made with a blond roux?
Ivory-colored
Dark brown
Bright red
Green
What is the taste of a blond roux?
Nutty taste
Sweet taste
Bitter taste
Sour taste
What can a slurry replace in cooking?
Baking powder
Roux
Yeast
Gelatin
Which sauce is mentioned as an example that uses a liaison?
Béchamel
Allemande
Marinara
Hollandaise
Which of the following is not a classic mother sauce?
Béchamel
Velouté
Pesto
Hollandaise
