Soup

Question 1

Thickened liquid, richly flavored to complement a dish.

Answer 1

Sauce

Question 2

Add moisture and enhance the overall quality of various food preparations

Answer 2

Sauce

Question 3

Characteristics of a good sauce

Answer 3

Has the proper texture
Has a concentration of flavor that will complement and not overpower the dish it will serve with
Has a glossy appearance
Has a color that is consistent with the ingredients with which it has made from
Has the proper consistency

Question 4

Depending on the dish with which is to be served, a sauce can be _ or _, and or _ and _

Answer 4

Thick or thin
Rich and creamy
Light and delicate

Question 5

The flavors used in sauces also different; they can be ,,,,and_

Answer 5

Savory, sweet, sour, spicy and mild

Question 6

The way a sauce is presented also varies; it can be partially _ over food, served _ food, served in a _ dish.

Answer 6

Masked, Under, Separated

Question 7

Provide the body and the base of the sauce

Answer 7

Liquid ingredients

Question 8

Most commonly used liquid ingredient in sauces

Answer 8

Stock

Question 9

Either all purpose or bread

Answer 9

Flour

Question 10

It may be combined with melted butter or drippings to thicken a sauce, or combined with water and then added to a sauce, also known as

Answer 10

Flour
Also known as whitewash

Question 11

A mixture of equal parts of butter and flour to form a paste

Answer 11

Beurre manie

Question 12

It is used for quick thickening at the end of the cooking to finish the sauce

Answer 12

Beurre manie

Question 13

A mixture made by cooking equal parts of flour and fat or oil together to make a paste

Answer 13

Roux

Question 14

Produces a clear sauce with glossy texture

Answer 14

Cornstarch

Question 15

Thicken the liquids quickly

Answer 15

Breadcrumbs

Question 16

These are useful if smoothness of texture is not desired

Answer 16

Breadcrumbs

Question 17

Commonly prepared and served _, though there are some that are cooked and allowed to cool before serving

Answer 17

Cold Sauces

Question 18

Those that are prepared and served got or Lukewarm

Answer 18

Warm Sauces

Question 19

Has a type of oil as it’s base, usually olive oil or any vegetable oil

Answer 19

Oil sauce

Question 20

Maybe served as a dressing for salads either lightly drizzled over or tossed with the vegetables

Answer 20

Oil sauce

Question 21

Can also be served as dips and condiments to various vegetable dishes like __

Answer 21

Oil sauce
Like crudites

Question 22

An emulsion of oil and egg yolks

Answer 22

Mayonnaise

Question 23

Mayonnaise based includes _ and _

Answer 23

Remoulade and Sauce verte

Question 24

A combination of oil and acid typically vinegar or citrus juice

Answer 24

Vinaigrette

Question 25

Variation of vinaigrette include _ and _

Answer 25

French Vinaigrette and Sauce Ravigote

Question 26

Made by mixing different herbs, spices, and other flavoring into whipped butter, which may then be shaped into a log and refrigerated.

Answer 26

Compound butter

Question 27

Once chilled, the _ is sliced and placed on top of vegetables

Answer 27

compound butter

Question 28

It can also be used as a spread for bread

Answer 28

Compound butter

Question 29

These include the five mother sauces

Answer 29

Warm Sauces

Question 30

Are the basic sauces that are used as basic ingredients for many different secondary or small sauces

Answer 30

Five mother sauces

Question 31

Five mother sauces are made with a _ and a _

Answer 31

different liquid and a different thickener

Question 32

A white sauce made with milk and thickened with roux

Answer 32

Bechamel

Question 33

It is a stock based white sauce

Answer 33

Veloute

Question 34

It can be made from chicken, veal or fish stock

Answer 34

Veloute

Question 35

It is traditionally made of a rich meat stock, a mirepoix of browned vegetables.

Answer 35

Espagnole

Question 36

A nicely brown roux, herbs and sometimes tomato paste are added to the mixture

Answer 36

Espagnole

Question 37

It is made with an emulsion of egg yolks, fat and lemon juice.

Answer 37

Hollandaise

Question 38

Can refer to many different sauces made primarily from _ , usually served as part of a dish rather than as a condiment

Answer 38

Tomato sauce

Question 39

Are common for meat and vegetables, but they are perhaps best known as bases for Mexican salsas or sauces for pasta dishes

Answer 39

Tomato sauce

Question 40

Roux cooked for a different _ to produce a lighter or darker color

Answer 40

length of time