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Five Mother Sauces and Common Thickeners in Culinary Arts, Quizzes of Food Science and Technology

Stephen F. Austin State University (SFA)Food Science and Technology

Definitions and explanations of the five mother sauces in french cuisine, including their ingredients and differences between blonde and brown versions. Additionally, it covers common thickeners for soups and sauces, such as roux, liaison, and slurry.

What you will learn

What is a liaison and how is it used in sauce making?
What are the five mother sauces in French cuisine?
What are the main ingredients for making a roux?

Typology: Quizzes

2015/2016

Uploaded on 11/28/2016

s-kolander 🇺🇸

3 documents

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TERM 1

Roux

DEFINITION 1

Equal partsbutter and flour, cooked over stove, used in

making saucesCan have Blonde (light sauces)or Brown (dark

sauces)

TERM 2

Espagnole

DEFINITION 2

Mire Poux (Onion, celery, carrots)- A brown stock and brown

roux

TERM 3

Veloute

DEFINITION 3

White stock and white roux (Fish, chicken stock)

TERM 4

Bechamel

DEFINITION 4

Milk and white roux

TERM 5

Sauce Tomat

DEFINITION 5

Tomato and pork reduction

Five Mother Sauces and Common Thickeners in Culinary Arts, Quizzes of Food Science and Technology

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Roux

Equal partsbutter and flour, cooked over stove, used in

making saucesCan have Blonde (light sauces)or Brown (dark

sauces)

TERM 2

Espagnole

DEFINITION 2

Mire Poux (Onion, celery, carrots)- A brown stock and brown

roux

TERM 3

Veloute

DEFINITION 3

White stock and white roux (Fish, chicken stock)

TERM 4

Bechamel

DEFINITION 4

Milk and white roux

TERM 5

Sauce Tomat

DEFINITION 5

Tomato and pork reduction

Hollandaise

Emulsified egg yolk and clarified butter (Barnaise)

TERM 7

Allemande

DEFINITION 7

Basedoff a light-colored veloute sauce (typically veal;

chicken and shellfish velouts can also be used), thickened

with egg yolks and heavy cream, and seasoned with lemon

juice.

TERM 8

Five mother sauces

DEFINITION 8

EspagnoleVelouteBchamelSauce TomatHollandaise

TERM 9

What are some thickeners for soup and

sauces?

DEFINITION 9

Corn starch and waterEqual part butter and flour

TERM 10

Liaison

DEFINITION 10

Tempering Egg into mixture.Pour half hot liquid into eggs

while stirring then pour it back into the pot while stiring.

(Type of thickener)