Stocks are made by gently ______ bones, vegetables, and aromatics.

Which stock is commonly made from chicken?

A cooked mixture of fat and flour used to thicken sauces is called a:

What thickener is made by mixing starch with a cool liquid?

Thickening that occurs when starch swells near boiling is called:

Removing excess liquid by simmering to thicken a sauce is known as:

Combining ingredients that normally don’t mix, such as fat and liquid, is called:

A roux is made from which two ingredients?

As a roux gets darker, its thickening power:

As a roux gets darker, its flavor becomes more:

Béchamel sauce uses which base liquid?

Béchamel is thickened with a:

Which sauce is smooth and creamy in texture?

A common use of béchamel is for:

Velouté sauce is made using which base liquid?

Velouté is thickened with which type of roux?

Velouté sauce has a pale ______ color.

Which mirepoix is used in velouté?

Espagnole sauce is made using which type of stock?

Espagnole is thickened with a:

Which ingredient is added to espagnole sauce?

Espagnole uses which type of mirepoix?

Espagnole sauce is often used to create:

The primary ingredient in tomato sauce is:

A small amount of sugar is added to tomato sauce to:

Tomato sauce is simmered to develop:

Hollandaise is what type of sauce?

The main thickening ingredient in hollandaise is:

Lemon juice in hollandaise acts as:

Hollandaise is made over ______ heat.

Fat is added ______ when making hollandaise to prevent breaking.

A common dish served with hollandaise sauce is:

A derivative sauce is made by adding ______ ingredients to a mother sauce.

Which sauce is a derivative of béchamel?

A good sauce should complement but not ______ the main flavor.

A sauce should match the ______ method of the food.

Sauces should be served at the correct:

When plating sauce, chefs should use an ______ portion.

A well-made sauce should be ______ and smooth.