G10 Sauce

Question 1

basic ingredient milk which is thickened with flour enriched with butter

Answer 1

white sauce

Question 2

chief ingredients are veal, chicken and fish broth, thickened with blonde roux

Answer 2

veloute sauce

Question 3

rich emulsified sauce made from butter, egg yolks, lemon juice and cayenne

Answer 3

hollandaise

Question 4

consists of liquid dispirsed with or without an emulsifier in another liquid that usually would not mix together

Answer 4

emulsion

Question 5

brown roux-based sauce made with margarine or butter, flavor and brown stock

Answer 5

brown sauce/espagnole

Question 6

made from stock(ham/pork) and tomato products seasones with spices and herbs

Answer 6

tomato

Question 7

made just before they are to be used

Answer 7

hot sauces

Question 8

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

Answer 8

col sauces

Question 9

flour

Question 10

mix startch with fat- roux

mis startch with cold liquid - slurry

Question 11

cooked mixture of equal parts by weight of fat and flour

Answer 11

roux

Question 12

clarified butter
margarine
animal fat
vegetable oil and shortening

Question 13

white roux
blond roux
brown roux

Question 14

discarding
oilingoff
poor texture
synersis
oil streaking

Question 15

reduction
straining
deglazing
enriching
seasoning