Sauces
Mastering Sauces: A Culinary Quiz
Test your knowledge of sauces with this engaging quiz designed for culinary enthusiasts! Whether you're a seasoned chef or a cooking novice, this quiz will challenge and expand your understanding of sauces and their essential components.
- Explore the mother sauces and their applications.
- Learn the fundamental ingredients for crafting a perfect sabayon.
- Discover the techniques behind thickening and reducing sauces efficiently.
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
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