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Questions and Answers
What is the chief ingredient of a Velouté sauce?
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?
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 key ingredient in a Brown sauce/Espagnole sauce?
What is the purpose of making a blonde roux when preparing Bechamel 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?
Which sauce is the classic standard white sauce?
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What is the foundation for the entire classic repertoire of hot sauces?
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?
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?
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?
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?
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?
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?
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?
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?
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?
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?
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?
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?
What is the term used to describe sauces made by combining two substances that don't normally mix?
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Study Notes
Velouté Sauce
- The primary ingredient in Velouté sauce is white stock.
Hollandaise Sauce
- A rich emulsified sauce known as Hollandaise is made using butter, egg yolks, lemon juice, and cayenne.
Brown Sauce/Espagnole Sauce
- Brown stock is the fundamental ingredient in a Brown sauce/Espagnole sauce.
Bechamel Sauce
- The purpose of creating a blonde roux when making Béchamel sauce is to ensure the sauce has a smooth texture and a subtle flavor without imparting excessive color.
Bechamel Sauce
- The classic standard white sauce is Béchamel.
Five Mother Sauces
- Béchamel sauce is the foundation of the entire classic repertoire of hot sauces, considered one of the five mother sauces.
Tomato Sauce
- Tomato puree forms the base of Tomato sauce, another of the five mother sauces in classical French cuisine.
Tomato Sauce
- Simmering the mixture of tomato puree and velouté for 30 to 45 minutes allows the flavors to meld and the sauce to achieve a richer, more complex taste.
Espagnole Sauce
- The browning of the mirepoix, along with the bouquet garni and tomato paste, is a step often skipped in contemporary adaptations of Espagnole sauce preparation.
Tomato Sauce
- Typical aromatics used when creating Tomato sauce include onions, carrots, and celery.
Tomato Sauce
- Tomato sauce provides versatility, allowing it to be used directly, transformed into another sauce, or chilled/frozen for future use.
Tomato Sauce
- Traditional thickening methods for Tomato sauce, beyond reducing it, include using cornstarch or arrowroot.
Espagnole Sauce
- The primary purpose of Espagnole sauce is to serve as a base for other sauces and enhance the flavor of rich dishes.
Espagnole Sauce Derivatives
- Tomato sauce is NOT a derivative sauce of Espagnole sauce.
Espagnole Sauce
- The creation of a roux is essential in Espagnole sauce preparation, serving to thicken the sauce and provide a base for the flavors to develop.
Espagnole Sauce
- Cayenne pepper is NOT an ingredient in the provided Espagnole sauce recipe.
Espagnole Sauce
- The technique of adding stock in batches to the roux during Espagnole sauce preparation helps to ensure the roux is properly cooked and prevents the sauce from becoming clumpy.
Emulsions
- The term used to describe sauces made by combining two substances that don't naturally blend together is emulsions.
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Description
Test your knowledge on the fundamental elements of making sauces, including the essential ingredients and techniques for creating leading or mother sauces like Bechamel and Velouté. Learn about the importance of combining ingredients well to achieve a flavorful finished sauce.
