COPY: Mother Sauces and Basic Sauces Quiz
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Questions and Answers

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?

    <p>Gelatinization</p> Signup and view all the answers

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

    <p>Whitewash</p> Signup and view all the answers

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

    <p>Thick enough</p> Signup and view all the answers

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

    <p>Velouté sauce</p> Signup and view all the answers

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

    <p>Flour and butter</p> Signup and view all the answers

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

    <p>Hollandaise sauce</p> Signup and view all the answers

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

    <p>White sauce/Bechamel</p> Signup and view all the answers

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

    <p>Emulsion</p> Signup and view all the answers

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

    <p>Heating milk with onion cloute and simmering</p> Signup and view all the answers

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

    <p>Butter and flour</p> Signup and view all the answers

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

    <p>Sauce hollandaise</p> Signup and view all the answers

    What is the primary purpose of an emulsion sauce?

    <p>To blend two immiscible liquids</p> Signup and view all the answers

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

    <p>Cream</p> Signup and view all the answers

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

    <p>To prevent lumps from forming</p> Signup and view all the answers

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

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

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