3RD QTR - Quiz 2

It is a liquid or semiliquid mixture that is added to a food as it cooks or that is served with it.

• Stock

• Soup

• Sauces

It is a rich emulsified sauce made from butter, egg yolks, lemon juice, and cayenne. 

• White Sauce

• Hollandaise Sauce

• Veloute Sauce

It is a brown roux-based sauce made with margarine or butter, flavor and brown stock. 

• Espagnole Sauce

• Tomato Sauce

• White Sauce

Its basic ingredient is milk which is thickened with flour enriched with butter.

• White Sauce

• Brown Sauce

• Tomato Sauce

It is made from stock (ham/pork) and tomato products seasoned with spices and herbs. 

• Brown Sauce

• Veloute Sauce

• Tomato Sauce

Its chief ingredients are veal, chicken and fish broth, thickened with blonde roux. 

• White Sauce

• Veloute Sauce

• Hollandaise Sauce

It is a cooked mixture of  equal parts by weight of fat and flour

• Soup

• Sauce

• Roux

Cooked to a light brown color and a nutty aroma

• White Roux

• Blond Roux

• Brown Roux

Results in the finest sauces because of its flavor

• Margarine

• Clarified butter

• Vegetable oil

Cooked just enough to cook the raw taste of flour; used for bechamel and other white sauces based on milk.

• White roux

• Blond roux

• Brown roux