Sauces & Soups Flashcard

Front

What is tempering?

Back

slowly incorporating milk / stock to a roux

Front

What are the 5 mother sauces?

Back

Béchamel, Volute, Hollandaise, Espagnole, Tomato

Front

How many Mother Sauces are there?

Back

5

Front

Besides a roux, you can use ______ to thicken your sauces

Back

Slurry

Front

What is a Roux made of?

Back

Flour and butter

Front

The MirePoix formula is ...

Back

2 parts onion, 1 part carrot, 1 part celery

Front

Creamy soups are made from________ sauce

Back

Béchamel