A cook who specializes in making sauces.
saucier
An emulsifier ______.
holds the mixture together
Equal parts of fat and flour used to create a cream soup and sauce.
roux
Classical sauces that are the basis for most other sauces.
mother sauces
Sauces were developed to cover the taste of foods that were going bad.
true
Brown sauces are usually made from ________.
Stock-based sauce
What liquid is usually used for making stock?
water
What equipment will you use when making a purred soup?
food processor
Mother sauce that is an emulsion made from eggs, butter and lemon.
Hollandaise
A liquid oe semisolid product that is used in preparing other foods and that adds flavor, moisture and visual appeal to another dish.
Sauce
Purred soups are generally thickened by ________.
The starch and or vegetable in the base
What is slurry?
A starch mixed with cold water to thicken
