Sauces

The purpose of a sauce is to:

• Improve the appearance of foods

• Add moisture

• Over power the food

• Contribute flavor that compliments the dish

The most commonly used starch based thickener is called__________. It is a mixture of equal fat and flour.

• Hollandaise

• Slurry

• Roux

• Sauce

This mother sauce uses butter, milk and flour. Its thickener is a roux.

• Veloute

• Béchamel

• Tomato

• Espagnole

This sauce usues butter, beef stock and flour. It's thickener is a roux.

• Veloute

• Tomato

• Espagnole

• Béchamel

This mother sauce uses tomato and chicken stock. It's thickener is a puree

• Veloute

• Béchamel

• Tomato

• Espagnole

The five mother sauces are:

• Hollandaise, Tomato, Espagnole, Veloute, Béchamel

• Hollandaise, Tomato, Chicken, Veloute, Béchamel

• Hollandaise, Stock, Espagnole, Veloute, Béchamel

• Hollandaise, Mother, Espagnole, Sauce, Béchamel

What are the three (3) main ingredients used in a sauce?

• Liquid, thickener, cheddar cheese

• Liquid, Thickener, seasoning and flavouring

• Liquid, thickener, milk

• Liquid, tomatoes, flavouring 

Mother sauces are the _______ of sauces

• Base

• First

• Liquid

• Roux

A sauce must be ______ enough to cling to food.

• Run

• Thick

• Present

• Sweet

Thickened liquids that complement other foods. This is known as:

• Sauce

• Dressing

• Roux

• Stock