Sauce

Question 1

a flavorful liquid, usually thickened that is used to season, flavor, and enhance other foods.

Answer 1

Sauce

Question 2

BASIC SAUCES FOR MEAT, VEGETABLES, AND FISH

Answer 2

White, Veloute, Hollandaise, Brown, Tomato Sauce

Question 3

its basic ingredients is milk, which is thickened with flour, enriched with butter.

Answer 3

White Sauce

Question 4

its chief ingredients are veal, chicken, and fish broth thickened with blond roux.

Answer 4

Veloute Sauce

Question 5

it is a rich emulsified sauce made from butter, egg yolks, lemon juice and cayenne.

Answer 5

Hollandaise

Question 6

it is a brown roux-based sauce made with margarine or butter, flavor, and brown stock.

Answer 6

Brown Sauce

Question 7

it is made from stock (ham or pork) and tomato products seasoned with spices and herbs.

Answer 7

Tomato Sauce

Question 8

Variation of Sauces

Answer 8

Hot and Cold

Question 9

made just before they are to be used.

Answer 9

Hot Sauce

Question 10

cooked ahead of time, then cooled, covered, and placed in the refrigerator to chill.

Answer 10

Cold Sauce

Question 11

a cooked mixture of equal parts by weight of fat and flour.

Answer 11

Roux

Question 12

Storing Equipment

Answer 12

Glass/Plastic Containers, Stock Pot, Refrigerator