Mother Sauces

The Mother Sauces are so named because

• Moms make them

• From them, you can make many different types of sauces

• They are cooked slowly

• They are thickened with roux

A roux is

• Equal parts flour and fat

• Two parts fat one part flour

• One part fat two parts flour

• Anything used to thicken a sauce

One sauce that is never thickened with a roux is

• Hollandaise

• Veloute

• Bechamel

• Espagnole

The ability of a sauce to coat the back of a spoon and not slide off is known as

• Roux

• Nappe

• Slurry

• Thickness

The base of a béchamel sauce is

• Veal stock

• Roux

• Milk

• Chicken stock

An onion pique is made with an onion and which two spices?

• Nutmeg & garlic

• Cinnamon stick & bay leaf

• Peppercorns & parsley

• Whole clove & bay leaf

The mother sauce that is made by thickening a white stock with a blonde roux

• Bechamel

• Veloute

• Espagnole

• Tomato

When making a roux, you should slowly add your liquid while continuously stirring or whisking in order to avoid lumps

• True

• False

This mother sauce is made with roux and brown stock

• Espagnole

• Veloute

• Bechamel

• Tomato

This sauce may be thickened with a roux, but is more often thickened through the reduction process

• Espagnole

• Hollandaise

• Bechamel

• Tomato