WorksheetsCooking Methods & Mother Sauces
Total questions: 20
Worksheet time: 10mins
To cook small pieces of food in a small amount of fat over med-high on the stove. "to jump".
Sauté
Boil
Grill
Steam
Cooking a liquid until bubbles are rapidly popping on the surface turning to vapor.
Boiling
Simmering
Steaming
Poaching
To cook quickly from above food using very high radiant heat.
Broil
Boil
Steam
Fry
To cook a liquid until bubbles are just beginning to pop on the surface.
Simmering
Boiling
Steaming
Frying
A savory, usually acidic sauce in which food is soaked to enrich its flavor or to tenderize.
Marinade
Vinaigrette
Dressing
Glaze
What is the combination-cooking method that uses both moist and dry heats?
Braising
Boiling
Frying
Steaming
A sauce made with veal or chicken stock and tightened with a white roux.
Velouté sauce
Béchamel sauce
Hollandaise sauce
Espagnole sauce
13. Equal parts fat and flour by weight used to thicken soups and sauces.
Roux
Beurre Manié
Slurry
Cornstarch
What is a Velouté sauce made out of?
beef stock and brown roux
tomato puree
Light stock and blonde roux
light stock and brown roux
Why is espagnole called brown sauce?
It's made out of chocolate
It contains brown roux and dark stock
It's brown
It contains dark meat
What is the base of a Béchamel sauce?
Milk/cream
Cheese
Vegetable stock
Eggs
What is the mother sauce called that is basically white stock thickened with a blond roux?
Veloute
Bechamel
Espagnole
Hollandaise
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
Five classical sauces that are the basis for most other sauces.
king sauces
hierarchy sauces
mother or grand sauces
master sauces
