Questions and Answers
What is the chief ingredient of a Velouté sauce?
Which sauce is a rich emulsified sauce made from butter, egg yolks, lemon juice, and cayenne?
What is the key ingredient in a Brown sauce/Espagnole sauce?
What is the purpose of making a blonde roux when preparing Bechamel sauce?
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Which sauce is the classic standard white sauce?
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What is the foundation for the entire classic repertoire of hot sauces?
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What is the base of a Tomato sauce, one of the five mother sauces in classical French cuisine?
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What is the purpose of simmering the mixture of tomato puree and velouté for 30 to 45 minutes?
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Which step is often skipped in modern adaptations of making Espagnole sauce?
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What are the typical aromatics used in making tomato sauce?
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Which sauce can be directly used, modified into another sauce, or chilled/frozen for future use according to the text?
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What is traditionally used to further thicken Tomato sauce besides reducing it into a thick sauce?
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What is the main purpose of an Espagnole sauce?
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Which of the following is NOT a derivative sauce of Espagnole sauce?
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What is the purpose of making a roux in the preparation of Espagnole sauce?
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Which of the following is NOT an ingredient in the Espagnole sauce recipe provided?
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What is the purpose of adding the stock in batches to the roux when making Espagnole sauce?
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What is the term used to describe sauces made by combining two substances that don't normally mix?
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