Cookery Quiz 3.3

A roux-based sauce made with margarine or butter, flavor and brown stocks.

• Espagnole

• Veloute

• Hollandaise

• Tomato

.  Sauce made by forming an emulsion with fat such as margarine, butter or

     salad oil and egg.

• Brown sauce

• Tomato sauce

• Bechamel sauce

• Hollandaise

Principal starch used in sauce making.

• flour

• arrowroot

• white wash

• breadcrumbs

Sauce made with tomatoes and seasoned with spices and herbs.

• Veloute sauce

• Hollandaise

• Bechamel

• Tomato sauce

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

• brown sauce

• tomato sauce

• veloute sauce

• hollandaise

Provide the body and base of the sauce.

• liaison

• flour

• liquid ingredients

• fat

Principal starch used in sauce making.

• flour

• breadcrumbs

• starch

• arrowroot

A mixture of equal parts of butter and flour to form a paste.

• roux

• beurre manie

• starch

• flour

A cooked mixture of equal parts of fat and flour

• roux

• beurre manie

• fat

• starch

It is used as the finishing touch to enhance the flavor and smoothness of the sauce.

• roux

• beurre manie

• liaison

• flour