AMETHYST - TLE Module 7 Assessment

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

• Espagnole Sauce

• butter sauce

• Hollandaise sauce

• Tomato sauce

Sauce made with tomatoes and seasoned with spices and herbs.

• Brown sauce

• Butter sauce

• Hollandaise sauce

• Tomato sauce

A basic white sauce and one of the five mother sauces of classical cuisine is called _______.

• Espagnole Sauce

• Béchamel Sauce

• Hollandaise sauce

• Tomato sauce

A wonderfully rich, lemony and buttery sauce that goes with eggs, vegetables and poached fish.

• Tomato Sauce

• Hollandaise Sauce

• Butter Sauce

• Béchamel Sauce

What are the two main ingredients of Hollandaise Sauce?

• Lemon juice and butter

• Herb and spices

• Mirepoix and water

• Egg and pepper

To make a bechamel sauce, you need to have ______.

• Roux and dairy

• Roux and white stock

• Roux and brown stock

• Roux and blond stock

A rich and deeply flavorful brown sauce that is traditionally served with red meats.

• Hollandaise Sauce

• Tomato Sauce

• Espagnole Sauce

• Béchamel Sauce

Pronounced "roo" and one of the basic thickening agents in the culinary arts.

• Roux

• Brown Sauce

• Butter Sauce

• Espagnole Sauce

The following are examples of fat, EXCEPT;

• Butter

• Oil

• Wok

• Margarine

The first procedure in making a Roux

• Add correct amount of flour and stir until fat and flour is thoroughly mixed.

• Melt fat.

• Cook to the desired degree of white, blond or brown roux

• Serve hot. If not serving the sauce right away, keep it covered and warm until you're ready to use it.