Sauces

Choose all that are the mother sauces

Roux

Integral

Bechemel

Veloute

Espagnole

Hollandaise

Sauce Tomate

Sabayon

Buerre Blanc

A La Nage

What are the fundamental ingredients for a sabayon

Water, thickener, acid

Egg yolks, cream, liquid

Egg yolks, liquid

Vinegar, aromatics, fruit juice

In any egg based sauce or cream that needs to be heated what temperature do the eggs start to firm up?

175

155

180

160

For a sabayon can you use a starch as a stabilizer?

true

false

What is added to a cold sabayon to make a mousse?

Milk

Butter

Creme Fraiche

Whipped Cream

What is the first step to making a sabayon?

Set up a bain marie and bring water to a simmer

Beat eggs

Warm up liquid to 155 degrees

For an integral sauce at what point do you deglaze?

As soon as the meat starts to brown

Once the meat scraps have browned and after adding the aromatics and mirepoix

The first step is to add aromatics and mirepoix, sweat and then deglaze

When reducing a liquid, it is important to use a over sized pot so the liquid will reduce quickly

True

False

What is the ratio of acid to fruit juice/puree for a gastrique? (acid:fruit juice)

2:1

1:1

3:2

1:2

What are the 3 main elements in a sauce?

Liquids

Fond

Aromatics/Flavorings

Thickener

Salt

Acid

{"name":"Sauces", "url":"https://www.quiz-maker.com/QTWHBFD3B","txt":"Choose all that are the mother sauces, What are the fundamental ingredients for a sabayon, In any egg based sauce or cream that needs to be heated what temperature do the eggs start to firm up?","img":"https://www.quiz-maker.com/3012/images/ogquiz.png"}

Quiz Maker