Mother Sauces

Quiz
•
Other
•
9th - 12th Grade
•
Medium
Devon Duval-driscoll
Used 42+ times
FREE Resource
15 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
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
2.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
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
3.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
One sauce that is never thickened with a roux is
Hollandaise
Veloute
Bechamel
Espagnole
4.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
The ability of a sauce to coat the back of a spoon and not slide off is known as
Roux
Nappe
Slurry
Thickness
5.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
The base of a béchamel sauce is
Veal stock
Roux
Milk
Chicken stock
6.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
An onion pique is made with an onion and which two spices?
Nutmeg & garlic
Cinnamon stick & bay leaf
Peppercorns & parsley
Whole clove & bay leaf
7.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
The mother sauce that is made by thickening a white stock with a blonde roux
Bechamel
Veloute
Espagnole
Tomato
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