TLE 10 (Sauces) – Multiple choice

Which of the following is NOT a function of sauces in cooking?

Increase the cooking time of the dish

Which of the following is a basic sauce whose main ingredient is milk?

White sauce

Which of the following is a rich emulsified sauce made from butter, egg yolks, lemon juice, and cayenne?

Hollandaise sauce

What is the base for Veloute sauce?

Veal, chicken, or fish broth

What is the base for Brown sauce / Espagnole sauce?

Brown stock

What is the base for Tomato sauce?

Stock (ham/pork) and tomato products

What does "emulsion" mean in the context of sauce making?

A liquid dispersed with or without an emulsifier in another liquid that usually would not mix together

Which of the following describes a hot sauce?

Made just before they are to be used

What is the primary purpose of a thickening agent in sauce making?

To thicken the sauce to the right consistency

Which of the following is the principal starch used as a thickening agent in sauce making?

Flour

What is gelatinization?

The process by which starch granules absorb water and swell

Why is it important to separate starch granules before heating in liquid?

To avoid lumping

What are the two ways to separate starch granules before heating?

Mixing the starch with fat or with a cold liquid

What is a roux?

A cooked mixture of equal parts by weight of fat and flour

Which type of fat results in the finest sauces due to its flavor?

Clarified butter

Which roux is cooked just enough to cook the raw taste of flour and used for béchamel and other white sauces based on milk?

White roux

Which roux is cooked a little longer to a slightly darker color and used for veloutes?

Blond roux

Which roux is cooked to a light brown color and a nutty aroma, contributing flavor and color to brown sauces?

Brown roux

What is the purpose of straining a sauce?

To produce a smooth, lump-free sauce

What is deglazing?

Swirling a liquid in a sauté pan to dissolve cooked particles of food

What is a liaison?

A mixture of egg yolks and cream added to sauce to give extra richness and smoothness

What is the purpose of adding butter to a hot sauce at the end of cooking?

To give extra shine and smoothness to the sauce

What is the correct order of steps in making pan gravy?

Remove roast, clarify fat, deglaze pan, combine with stock, thicken, strain, adjust seasoning

Which of the following is a recommended guideline for hygienic sauce making?

Make sure all equipment is perfectly clean

What is reduction in sauce making?

simmered to evaporate water and concentrate flavor or adjust texture