MODULE 6.2 SAUCES

Question 1

Unifying component of a dish

Answer 1

Sauce

Question 2

Consistency of a liquid that thinly coats the back of a spoon

Answer 2

Nappe

Question 3

Three key ingredients to a sauce

Answer 3

liquid, flavoring components, thickening agents

Question 4

Primary thickening agent that is often combined with fat

Answer 4

Flour

Question 5

Double thickening power compared to flour

Answer 5

Cornstarch

Question 6

Equal parts cool liquid and starch

Answer 6

Slurry

Question 7

Equal amounts of flour and fat

Answer 7

Roux

Question 8

Three types of roux

Answer 8

White, blonde, brown

Question 9

Faint aroma of freshly basked bread and used for white sauces when no colour is desired

Answer 9

White roux

Question 10

Slightly golden or tan colour, aroma of a fresh popcorn. Sauced made with white chicken stock

Answer 10

Blonde roux

Question 11

Deep brown colour, rich beef stock roux

Answer 11

Brown roux

Question 12

With HOT roux, use ____ stock

Answer 12

cold or room temp

Question 13

With ROOM TEMP / colder roux, use ___

Answer 13

HOT

Question 14

Kneading equal amount of flour and butter

Answer 14

Beurre Manie’

Question 15

Mixture of egg yolks and cream

Answer 15

Liaison

Question 16

Composed of a flavorful liquid, thickening agent, and other flavorings/seasonings

Answer 16

Classical sauces

Question 17

Thickening milk, white roux, onion piquet, nutmeg, salt, and white pepper. Silky and smooth nappe consistency with a mild taste of onion

Answer 17

Bechamel

Question 18

White stock + blonde roux

Answer 18

Veloute

Question 19

Brown stock + brown roux, tomato puree, caramelized mirepoix, sachet d’espices. rich savory flavour

Answer 19

Espagnole

Question 20

Tomato-based sauce

Answer 20

Tomato sauce

Question 21

Egg yolks, butter, emulsification, vinegar, lemon juice

Answer 21

Hollandaise