Which one of the following ingredients aids the process of thickening a liquid into a sauce? a. starch b. egg-based thickener c. puree d. all of the above are correct. Which of the... Which one of the following ingredients aids the process of thickening a liquid into a sauce? a. starch b. egg-based thickener c. puree d. all of the above are correct. Which of the following leading sauce is thickened with a brown roux? a. Velouté b. Hollandaise c. Béchamel d. Espagnole.
Understand the Problem
The question is asking about ingredients that help thicken sauces and the specific sauces that use brown roux for thickening. It requires knowledge of culinary techniques and ingredients.
Answer
d. all of the above; d. Espagnole
The ingredients that can thicken a sauce are starch, egg-based thickeners, and purees, so 'all of the above' is correct. The sauce thickened with a brown roux is Espagnole.
Answer for screen readers
The ingredients that can thicken a sauce are starch, egg-based thickeners, and purees, so 'all of the above' is correct. The sauce thickened with a brown roux is Espagnole.
More Information
Espagnole sauce, also known as brown sauce, is one of the five mother sauces in French cuisine and uses a brown roux for thickening.
Tips
A common mistake is assuming only starch thickens sauces. Both egg-based thickeners and purees also aid in thickening.
Sources
- 1.3: Sauces and Thickening Agents - Workforce LibreTexts - workforce.libretexts.org
- The 5 French Mother Sauces Every Cook Should Know - Food52 - food52.com
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