Match the name of the sauce in Column II with the ingredients.
Understand the Problem
The question asks to match the names of sauces with their respective ingredients from a list. This involves identifying which sauce corresponds to each combination of ingredients provided.
Answer
Béchamel: milk + white roux, Velouté: white stock + white or blond roux, Demi-glace: brown stock reduced by half, Hollandaise: butter + egg yolk, Fond lié: brown stock + cornstarch.
The matching of sauces and their ingredients are: milk + white roux is Béchamel, white stock + white or blond roux is Velouté, brown stock reduced by half is Demi-glace, butter + egg yolk is Hollandaise, and brown stock + cornstarch is Fond lié.
Answer for screen readers
The matching of sauces and their ingredients are: milk + white roux is Béchamel, white stock + white or blond roux is Velouté, brown stock reduced by half is Demi-glace, butter + egg yolk is Hollandaise, and brown stock + cornstarch is Fond lié.
More Information
These are classical sauces in French cuisine, used as bases for many derivative sauces.
Tips
Do not confuse the thickening agents or the type of stock used in these classic sauces.
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