COPY: Mother Sauces and Basic Sauces Quiz

What is the principal starch used for making sauces?

Cornstarch (correct)

Rice flour

Arrowroot

Waxy maize

Which type of sauce is made just before it is to be used?

Hollandaise

Cold sauce

Hot sauce (correct)

Beurre blanc

How do starch granules thicken a sauce?

By gelatinization (correct)

By fermenting

By congealing

By caramelizing

What is the process through which starch granules absorb water and swell?

Gelatinization Signup and view all the answers

Which of the following is not a type of thickening agent for sauces?

Whitewash Signup and view all the answers

What must the sauce consistency be like to cling lightly to the food?

Thick enough Signup and view all the answers

Which sauce's chief ingredients include veal, chicken, and fish broth thickened with a blond roux?

Velouté sauce Signup and view all the answers

What is the key component of Bechamel sauce that thickens it?

Flour and butter Signup and view all the answers

Which sauce is described as a rich emulsified sauce made from butter, egg yolks, lemon juice, and cayenne?

Hollandaise sauce Signup and view all the answers

What is the foundation for the entire classic repertoire of hot sauces?

White sauce/Bechamel Signup and view all the answers

Which type of sauce consists of liquid dispersed in another liquid that would not usually mix together?

Emulsion Signup and view all the answers

What is the first step in preparing Bechamel sauce according to the provided text?

Heating milk with onion cloute and simmering Signup and view all the answers

What is the main ingredient used to make a roux for an Espagnole sauce?

Butter and flour Signup and view all the answers

Which of the following is NOT a derivative of the Espagnole sauce?

Sauce hollandaise Signup and view all the answers

What is the primary purpose of an emulsion sauce?

To blend two immiscible liquids Signup and view all the answers

Which of the following is NOT an ingredient used in making an Espagnole sauce?

Cream Signup and view all the answers

What is the purpose of adding the stock to the roux in batches while making an Espagnole sauce?

To prevent lumps from forming Signup and view all the answers

What is the primary function of an Espagnole sauce in French cuisine?

To be used as a base for other derivative sauces Signup and view all the answers