Sauce made with tomatoes and seasoned with spices and herbs.

A basic white sauce and one of the five mother sauces of classical cuisine is called _______.

A wonderfully rich, lemony and buttery sauce that goes with eggs, vegetables and poached fish.

What are the two main ingredients of Hollandaise Sauce?

To make a bechamel sauce, you need to have ______.

A rich and deeply flavorful brown sauce that is traditionally served with red meats.

Pronounced "roo" and one of the basic thickening agents in the culinary arts.

The following are examples of fat, EXCEPT;

The first procedure in making a Roux

A sauce that’s perfect for pasta, pizza and lasagna.

The secret ingredient which give the tomato sauce a fresh flavor and add a nice sweetness.

One of the five mother sauces which can be made with any white stock, but the version made with chicken stock and is the most common.

A mother sauce in which you can choose whether chicken, veal or fish as the main ingredient in making stock.

A stock made from beef (as from beef seared to give color) or from a mixture of meats including beef.

Which sauce is the base for Mornay and Cheddar Cheese sauces?

Which sauce is the base for demi-glace?

Which mother sauce is best served with eggs and vegetables?

Which of the following is NOT a mother sauce?

What is a roux made of?

What color should a roux be for Béchamel sauce?

What vegetable base is used in Espagnole sauce?

What is the purpose of whisking vigorously when adding stock to roux?

What is the color of roux used in Velouté sauce?

Which sauce is commonly used as gravy when seasoned?