Book 3: Vocabulary Practice 3 and 4 | Baamboozle - Baamboozle

It is a sauce that is derived from a mother sauce and has flavorings and seasonings added to create a new sauce.

Small Sauce

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These are a group of sauces upon which many other sauces are based.

Mother Sauces

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It is a savory sauce made of chicken, veal, or fish stock and cream and thickened with butter and flour. It is one of the "mother sauces" of French cuisine.

Velouté

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Give two dairy-based sauces.

Cream Sauce, Hollandaise

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It is a mixture of fat (especially butter) and flour used in making sauces.

Roux

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seesaw

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star

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fairy

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banana

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Give two examples of salad greens.

Lettuce, Spinach

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seesaw

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shark

Other team loses 25 points!

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fairy

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thief

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It can instantly add a creamy, flavorful, thick texture to any savory or sweet recipe.

Thickening Agent

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lifesaver

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star

Double points!

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fairy

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banana

Go to last place!

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It is a liquid fat obtained from olives, produced by pressing whole olives and extracting the oil. It is commonly used as a salad dressing.

Olive Oil

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It is a sauce for salads, typically one consisting of oil and vinegar with herbs or other flavourings.

Dressing

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In cooking, it is the process of thickening and intensifying the flavour of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling.

Reduction

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It is a condiment, often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or cornstarch for added texture.

Gravy

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It is a cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing.

Salad

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seesaw

Swap points!

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rocket

Go to first place!

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fairy

Take points!

banana

Go to last place!

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