Soups, Sauces And Stocks

Question 0

Ratio for mirepoix

Answer 0

2:1:1

Question 1

Mirepoix

Answer 1

French name for combining onions, carrots and celery

Question 2

Roux

Answer 2

French word referring to a combination of a lipid and flour … Meant for thickening
Used in cheese sauce and gravy

Question 3

Sauces

Answer 3

Bechamel
Espagnole
Veloute
Allemande

Question 4

Bechamel

Answer 4

Sauce based on milk thickened with white roux

Question 5

Espagnole

Answer 5

Sauce based on brown stock (usually veal) thickened with a brown roux

Question 6

Velouté

Answer 6

Sauce based on a white stock thickened with a blonde roux

Question 7

Allemande

Answer 7

Sauce based on velouté sauce, is thickened with eggs yolks and heavy cream

Question 8

Auguste Escoffier made the 5 mother sauces which are:

Answer 8

Sauce bechamel
Sauce velouté 
Sauce tomate
Sauce espagnole
Sauce hollandaise

Question 9

Sauce bechamel

Answer 9

Milk based sauce thickened with a white roux

Question 10

Sauce velouté

Answer 10

White stock based sauce thickened with a roux or a liaison

Question 11

Sauce tomate

Answer 11

Tomato based sauce thickened with a roux

Question 12

Sauce espagnole

Answer 12

Roasted veal stock based sauce thickened with a brown roux

Question 13

Sauce Hollandaise

Answer 13

Egg yolk and butter based sauce thickened with Emulsion

Question 14

Bechamel sauce or basic white sauce

Answer 14

2 tbsp butter melted
2 tbsp of flour
One cup of milk microwaved
Whisk it till it thickens

Question 15

Mornay sauce

Answer 15

Common variation on Bechamel
Includes cheese, cheddar
Some Mustard