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Culinary Sauces
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Avg score: 67% • Most missed: “A roux that has a pale coloration”
Culinary Sauces
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11 Questions

1. A roux that is cooked without coloration

2. A roux that has a pale coloration

3. Bechamel - espagnole - tomato - hollandaise - veloute

4. Flour + butter or fat (hot)

5. Sprinkled flour

6. Stocks that are reduced by 9/10 to a syrupy consistency and intense flavor

7. Raw starch combined with cold liquid

8. To sift flour into a sauce

9. A roux made from browned flour

10. Flour + butter (cold)

11. A basic sauce made from white or brown stock used in the preparation of derivitive sauces (typcally veal stock reduced by half)

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