Sauce Making Basics Quiz

What is the chief ingredient of a Velouté sauce?

Vegetable broth

Chicken broth (correct)

Beef broth

Pork broth

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

Bechamel

Espagnole

Hollandaise (correct)

Tomato sauce

What is the key ingredient in a Brown sauce/Espagnole sauce?

Vinegar

Soy sauce

Margarine or butter (correct)

Olive oil

What is the purpose of making a blonde roux when preparing Bechamel sauce?

To thicken the sauce Signup and view all the answers

Which sauce is the classic standard white sauce?

Bechamel 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

What is the base of a Tomato sauce, one of the five mother sauces in classical French cuisine?

Pork fat Signup and view all the answers

What is the purpose of simmering the mixture of tomato puree and velouté for 30 to 45 minutes?

To reduce its volume Signup and view all the answers

Which step is often skipped in modern adaptations of making Espagnole sauce?

Thickening with a roux Signup and view all the answers

What are the typical aromatics used in making tomato sauce?

Thyme and carrot Signup and view all the answers

Which sauce can be directly used, modified into another sauce, or chilled/frozen for future use according to the text?

Tomato sauce Signup and view all the answers

What is traditionally used to further thicken Tomato sauce besides reducing it into a thick sauce?

Roux Signup and view all the answers

What is the main purpose of an Espagnole sauce?

To serve as a base for creating various derivative sauces Signup and view all the answers

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

Sauce hollandaise Signup and view all the answers

What is the purpose of making a roux in the preparation of Espagnole sauce?

To thicken the sauce Signup and view all the answers

Which of the following is NOT an ingredient in the Espagnole sauce recipe provided?

White wine Signup and view all the answers

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

To prevent lumps from forming Signup and view all the answers

What is the term used to describe sauces made by combining two substances that don't normally mix?

Emulsion sauces Signup and view all the answers