Quiz on The Five Mother Sauces of French Cuisine
Authored by Jordan Lanke
Other
9th - 12th Grade
Used 1+ times
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16 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the base ingredient of Béchamel sauce?
Milk
Butter
Tomato
Beef stock
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which sauce is thickened using a brown roux?
Béchamel
Veloute
Hollandaise
Espagnole
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a common secondary sauce made from Hollandaise?
Puttanesca
Mushroom sauce
Bearnaise
Mornay sauce
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which mother sauce is often served with pasta?
Béchamel
Espagnole
Hollandaise
Tomato
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What thickening agent is used in a Veloute sauce?
Reduction
Emulsion
Purees
Roux
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which sauce uses butter as its base?
Tomato
Espagnole
Hollandaise
Veloute
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main ingredient in a red sauce?
Tomato
Milk
Butter
Chicken stock
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