Sauce Making Basics Quiz

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?

Which sauce is the classic standard white sauce?

What is the foundation for the entire classic repertoire of hot sauces?

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

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

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

What are the typical aromatics used in making tomato sauce?

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

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

What is the main purpose of an Espagnole sauce?

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

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

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

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

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