Types of Sauce

Question 1

State the name for a basic white sauce

Answer 1

Béchamel

Question 2

List the ingredients for a béchamel

Answer 2

Butter, flour, milk

Question 3

Name 8 sauces derived from béchamel

Answer 3

Parsley, egg, cheese, Soubise, onion, cream, mustard, anchovy

Question 4

Define “mornay” sauce

Answer 4

White sauce (béchamel) with cheese

Question 5

Define “soubise”

Answer 5

White (béchamel) sauce with onion purée

Question 6

Name 2 common pairings with a soubise source

Answer 6

Fish, eggs

Question 7

Define velouté

Answer 7

Blond roux added to a white stock (chicken, veal, fish)

Question 8

List 5 common velouté flavourings

Answer 8

Mushroom, caper, cream (supreme), ivory, aurora.

Question 9

State another name for a brown sauce

Answer 9

Espagnole

Question 10

Explain what makes an Espagnole brown

Answer 10

The roux is browned and the stock used is browned

Question 11

List 12 types of brown sauce

Answer 11

Chasseur, devilled, borderlaise, charcutiere, Robert, piquant, sherry, Madeira, brown onion, Lyonnaise, Italian, pepper.

Question 12

Define demi-glace

Answer 12

A sauce used as the base for other sauces. It is typically veal or beef stock that had been reduced to an almost syrup consistency.

Question 13

Define “jus-roti”

Answer 13

A roast gravy

Question 14

Define “jus-lie”

Answer 14

A thickened gravy made from veal stock that has been flavour enhanced with tomato, mushrooms, trimmings. It is thickened with arrowroot.