The 5 mother sauces quiz

Circle your answer and take a picture and submit to the assignment

1.

What is the mother sauce called that is basically white stock thickened with a blond roux?

Answer choices

Veloute

Bechamel

Espagnole

Hollandaise

2.

What are the main ingredients in a béchamel sauce?

answer choices

Milk, butter & flour

White stock, butter & flour

Brown stock, roux and bouquet garni

Egg yolks, butter, lemon, hot sauce

3.

What is the purpose of a sauce?

answer choices

Adds texture, visual appeal, complimentary flavors, moisture

Texture, Body, Color, Consistency, Translucency

Add moisture

Adds flavor
 The 5 mother sauces quiz
4.

What is a Roux?

answer choices

A Specialty Sauce

A Thickening Agent

A Seasoning

One of the 5 Mother Sauces

5.

What is the ratio of a roux?

answer choices

1:1 Flour : Butter(Fat)

1:2 Flour : Butter(Fat)

1:3 Butter(Fat) : Flour

2:1 Flour : Butter(Fat)

6.

What are the five mother sauces?

answer choices

Hollandaise, Veloute, Bechamel, Espagnole & Tomato

Hollandaise, Veloute, Roux, Mornay & Tomato

Hollandaise, Bechamel, Mornay, Espagnole & Tomato

Hollandaise, Veloute, Bechamel, Roux & Tomato

7.

Which two mother sauces do NOT use a Roux?

answer choices

Bechamel & Veloute

Hollandaise & Bechamel

Bechamel & Tomato

Hollandaise & Tomato

8.
 The 5 mother sauces quiz
What is Mirepoix?

answer choices

2 parts onion & celery, 1 part carrot

1 part onion, celery, potatoes

2 parts onions, 1 part carrot & celery

2 parts onions, 1 part peppers & celery

9.

Five classical sauces that are the basis for most other sauces.

answer choices

king sauces

hierarchy sauces

mother sauces

master sauces

10.

The essential part of stock that is a mixture of coarsely chopped onions, carrots, and celery is called

answer choices

mirepoix

aromatics

sachet d'epices

bouquet garni

11.

Which is not a mother sauce?

answer choices

bechamel

cheese
 The 5 mother sauces quiz
veloute

espagnole

12.

What is a bunch of herbs tied together to season a stock or soup called?

answer choices

Bouquet garni/ Sachet

Demi glaze

Mirepoix

Why would you tie the herbs together?

13.

What does the term 'mise en place' literally translate to

answer choices

Everything in it’s place

lets begin

to be prepared

putting into place

14.

What is the definition of an emulsion?

answer choices

The mixture of two liquids that normally would not mix together

Combining two items together and mixing

Everything put in place

Putting something under water

15.

Only if advance preparation is done thoroughly and systematically can cooking go smoothly.
 The 5 mother sauces quiz
answer choices

True

False

16.

What is the purpose of Mise en Place?

answer choices

It is a waste of time because I already know what I have to do

It is my team's fault . I do my part

Everyone in me team is lazy except me

To eliminate the chances of culinary disasters that occurs to lack of preparation