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- 1. Multiple Choice
It is a rich emulsion sauce made from butter, egg yolks, lemon juice and cayenne.
BECHAMEL
HOLLANDAISE
ESPAGNOLE
VELOUTE
- 2. Multiple Choice
It is a brown roux-based sauce made with margarine or butter, flavor and brown stock.
EMULSION
TOMATO
BECHAMEL
ESPAGNOLE
- 3. Multiple Choice
The chief ingredients are veal, chicken, and fish broth, thickened with blonde roux.
VELOUTE
TOMATO
EMULSION
ESPAGNOLE
- 4. Multiple Choice
The thickening agent of Bechamel is White Roux while the thickening agent of Espagnole is ______________ Roux?
DARK
BLOND
BROWN
WHITE
- 5. Multiple Choice
Which of the following is NOT a contribution of sauces in our food?
MOISTURE
SMELL
FLAVOR
APPEARANCE
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