Sauce Knowledge Quiz

Which mother sauce uses brown stock as its base?

• Béchamel

• Velouté

• Espagnole

• Hollandaise

What is a common use for Hollandaise sauce?

• Roasted leg of lamb

• Pasta

• Eggs Benedict

• Roasted chicken & potatoes

Which of the following is a secondary sauce derived from Velouté?

• Sauce Normande

• Bearnaise

• Demi-glace

• Spanish

Which sauce has a base of brown stock?

• Béchamel

• Velouté

• Espagnole

• Hollandaise

Which of the following is a liquid component in sauces?

• Roux

• Stock

• Beurre manié

• Slurry

What is the purpose of aromatics in sauces?

• To thicken the sauce

• To add sweetness

• To provide complexity and character

• To add color

How is the color of a roux determined?

• By the type of flour used

• By the type of fat used

• By the length of heat time

• By the amount of salt added

Which of the following is NOT a step in making a roux?

• Heat fat in a saucepan

• Add flour

• Stir continually

• Add sugar

What is the visual indicator that a roux is ready?

• It turns blue

• It forms a smooth paste

• It becomes bubbly

• It turns into a liquid

Which stage of roux is the lightest in color?

• White

• Blond

• Dark

• Medium