18 Questions
What is the principal starch used for making sauces?
Cornstarch
Which type of sauce is made just before it is to be used?
Hot sauce
How do starch granules thicken a sauce?
By gelatinization
What is the process through which starch granules absorb water and swell?
Gelatinization
Which of the following is not a type of thickening agent for sauces?
Whitewash
What must the sauce consistency be like to cling lightly to the food?
Thick enough
Which sauce's chief ingredients include veal, chicken, and fish broth thickened with a blond roux?
Velouté sauce
What is the key component of Bechamel sauce that thickens it?
Flour and butter
Which sauce is described as a rich emulsified sauce made from butter, egg yolks, lemon juice, and cayenne?
Hollandaise sauce
What is the foundation for the entire classic repertoire of hot sauces?
White sauce/Bechamel
Which type of sauce consists of liquid dispersed in another liquid that would not usually mix together?
Emulsion
What is the first step in preparing Bechamel sauce according to the provided text?
Heating milk with onion cloute and simmering
What is the main ingredient used to make a roux for an Espagnole sauce?
Butter and flour
Which of the following is NOT a derivative of the Espagnole sauce?
Sauce hollandaise
What is the primary purpose of an emulsion sauce?
To blend two immiscible liquids
Which of the following is NOT an ingredient used in making an Espagnole sauce?
Cream
What is the purpose of adding the stock to the roux in batches while making an Espagnole sauce?
To prevent lumps from forming
What is the primary function of an Espagnole sauce in French cuisine?
To be used as a base for other derivative sauces
Test your knowledge on the foundation of classic hot sauces and basic sauces for meat, vegetables, and fish. Learn about white sauce/Bechamel and Velouté sauce ingredients and preparation.
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