Is Small Sauces Your Forte? Find Out With This Quiz!
When it comes to cooking, a sauce is a mixture added to another food for flavor and is not eaten alone. They add flavor and visual appeal of the meal itself. Are you a pro when it comes to making and identifying sauces? Take the quiz and see if it is your forte for sure.
Questions and Answers
- 1.
4 oz prepared mustard
- 2.
4-8 oz heavy cream, heated or tempered
Explanation
Cream sauce is the correct answer because the given information "4-8 oz heavy cream, heated or tempered" suggests that the recipe or dish requires a sauce made from heavy cream. Cream sauce is a versatile sauce that can be used in various dishes, such as pasta, seafood, or vegetables, to add richness and creaminess. It is typically made by heating or tempering heavy cream and combining it with other ingredients like butter, seasonings, or cheese to create a flavorful sauce.Rate this question:
- 3.
8 oz cheddar cheese, ½ tsp dry mustard, 2 tsp Worcestershire sauce
- 4.
A mixture of raw starch and cold liquid
Explanation
A slurry is a mixture of raw starch and cold liquid. This combination creates a thick, paste-like substance that is often used in cooking and industrial processes. The starch acts as a thickening agent, while the cold liquid helps to evenly distribute the starch particles. Slurries are commonly used in recipes such as gravies, sauces, and soups to add thickness and texture. They are also used in various industrial applications, such as drilling fluids, ceramics, and paper production.Rate this question:
- 5.
Albufera is a small sauce of
- A.
Chicken Veloute
- B.
Veal Veloute
- C.
Fish Veloute
- D.
Allemande Sauce
- E.
Supreme Sauce
- F.
White Wine Sauce
Correct Answer
E. Supreme SauceExplanation
The correct answer is Supreme Sauce. Albufera is a small sauce made with Supreme Sauce.Rate this question:
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- 6.
Anchovy is a small sauce of
- A.
Chicken Veloute
- B.
Veal Veloute
- C.
Fish Veloute
- D.
Allemande Sauce
- E.
Supreme Sauce
- F.
White Wine Sauce
Correct Answer
C. Fish VelouteExplanation
Fish Veloute is the correct answer because it is a type of sauce made from fish stock and a roux (a mixture of flour and fat). Anchovy is a small fish commonly used to make fish stock, which is then used as a base for the Fish Veloute sauce. The other options listed are different types of sauces made with different ingredients, so they are not the correct answer in this context.Rate this question:
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- 7.
Bercy is a small sauce of
- A.
Chicken Veloute
- B.
Veal Veloute
- C.
Fish Veloute
- D.
Allemande Sauce
- E.
Supreme Sauce
- F.
White Wine Sauce
Correct Answer
C. Fish VelouteExplanation
Fish Veloute is the correct answer because Bercy is a small sauce made using a veloute base. Veloute is a type of sauce made by thickening a light stock, such as chicken, veal, or fish, with a roux. Among the given options, Fish Veloute is the only sauce that matches the description of Bercy being a small sauce made with a veloute base. The other options are different types of sauces that do not fit the given description.Rate this question:
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- 8.
Concentrated fish stock
Correct Answer
Fish fumetExplanation
Fish fumet is a type of concentrated fish stock that is made by simmering fish bones, vegetables, and other aromatics in water. It is commonly used as a base for soups, sauces, and other seafood dishes to enhance their flavor. The process of making fish fumet involves reducing the liquid to concentrate the flavors, resulting in a rich and flavorful broth. Therefore, the given correct answer "Fish fumet" accurately describes a concentrated fish stock.Rate this question:
- 9.
Edible body of fungi in the genus Tuber
Correct Answer
TruffleExplanation
A truffle is an edible body of fungi in the genus Tuber. Truffles are highly prized for their unique and intense flavor, which is often described as earthy and nutty. They are usually found underground, near the roots of certain trees, such as oak and hazelnut. Truffles are considered a delicacy and are commonly used in gourmet cuisine, particularly in dishes like pasta, risotto, and sauces. They are also used to make truffle oil and truffle-infused products. Due to their rarity and the difficulty in cultivating them, truffles are quite expensive and are often associated with luxury and fine dining.Rate this question:
- 10.
Finish Mornay sauce with liaison of 2 egg yolks and 2 fl oz heavy cream
Correct Answer
Mornay Sauce for Glazing or GratineeingExplanation
The given answer is correct because finishing the Mornay sauce with a liaison of 2 egg yolks and 2 fl oz heavy cream is a common technique used when making Mornay sauce for glazing or gratineeing. The addition of the egg yolks and heavy cream helps to thicken and enrich the sauce, giving it a creamy and velvety texture. This finishing step is often done towards the end of cooking the sauce, just before it is used to glaze or gratinee dishes such as vegetables, meats, or pasta.Rate this question:
- 11.
French for Compund Butter
Correct Answer
Maitre d'Hotel ButterExplanation
Maitre d'Hotel Butter is the correct answer because it is the French term for Compound Butter. Maitre d'Hotel Butter is a classic French sauce made by mixing softened butter with lemon juice, parsley, salt, and pepper. It is often used as a topping for grilled meats or vegetables to add flavor and richness.Rate this question:
- 12.
Herb is a small sauce of
- A.
Chicken Veloute
- B.
Veal Veloute
- C.
Fish Veloute
- D.
Allemande Sauce
- E.
Supreme Sauce
- F.
White Wine Sauce
Correct Answer
F. White Wine SauceExplanation
The correct answer is White Wine Sauce. White wine sauce is a classic sauce made from white wine, butter, and other ingredients. It is commonly used in French cuisine to add flavor and richness to dishes. This sauce is versatile and can be used with various proteins and vegetables. It is often served with seafood, poultry, or pasta dishes. White wine sauce adds a tangy and aromatic element to the dish, enhancing the overall taste.Rate this question:
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- 13.
Horseradish sauce is a small sauce of
- A.
Chicken Veloute
- B.
Veal Veloute
- C.
Fish Veloute
- D.
Allemande Sauce
- E.
Supreme Sauce
- F.
White Wine Sauce
Correct Answer
B. Veal VelouteExplanation
Veal Veloute is the correct answer because horseradish sauce is traditionally made by combining horseradish root with a creamy base, and veloute is a classic French sauce made by thickening a light stock with a roux. Among the options given, veal veloute is the most suitable base for creating a creamy sauce like horseradish sauce. Chicken veloute, fish veloute, allemande sauce, supreme sauce, and white wine sauce are not typically used as bases for horseradish sauce.Rate this question:
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- 14.
Hungarian is a small sauce of
- A.
White Wine Sauce
- B.
Veal Veloute
- C.
Fish Veloute
- D.
Allemande Sauce
- E.
Supreme Sauce
Correct Answer
B. Veal VelouteExplanation
Veal Veloute is the correct answer because Hungarian is a small sauce made from a base of veal veloute. Veal veloute is a classic French sauce made from a roux (butter and flour) and veal stock. It is typically used as a base for other sauces and can be flavored with various ingredients such as white wine, herbs, and spices. The other options listed are different types of sauces, but they are not specifically related to Hungarian sauce.Rate this question:
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- 15.
Is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of a side length of about 3 mm or less on each side.
Correct Answer
BrunoiseExplanation
Brunoise is a culinary knife cut that involves first julienned the food item and then turning it a quarter turn and dicing it again. This process results in cubes of a side length of about 3 mm or less on each side.Rate this question:
- 16.
Is a mixture of equal parts soft, raw butter and flour worked together to form a smooth paste.
Correct Answer
Beurre ManieExplanation
Beurre Manie is a mixture of equal parts soft, raw butter and flour that is worked together to form a smooth paste. This paste is used as a thickening agent for sauces and soups. When added to hot liquids, the butter melts and releases the flour, creating a creamy and smooth texture. Beurre Manie is a quick and easy alternative to making a roux, as it does not require cooking the flour beforehand. Its name translates to "kneaded butter" in French, reflecting the method of preparation.Rate this question:
- 17.
Leading Sauce = Liquid + ____________
Correct Answer
Thickening AgentExplanation
The given correct answer is "Thickening Agent". This answer completes the phrase "Leading Sauce = Liquid + ____________". A thickening agent is commonly used in cooking to add viscosity and texture to sauces. Therefore, it makes sense that a thickening agent would be the missing component to create a leading sauce.Rate this question:
- 18.
Normandy is a small sauce of
- A.
Chicken Veloute
- B.
Veal Veloute
- C.
Fish Veloute
- D.
Allemande Sauce
- E.
Supreme Sauce
- F.
White Wine Sauce
Correct Answer
C. Fish VelouteExplanation
Fish Veloute is a correct answer because it is a type of small sauce that is made from a veloute base and fish stock. Veloute is a classic French sauce made from a roux (a mixture of flour and fat) and a light stock, and it serves as the base for many other sauces. Fish Veloute, specifically, is made by using fish stock instead of the traditional chicken or veal stock. It is commonly used to accompany fish dishes and has a delicate and creamy texture.Rate this question:
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- 19.
Other ingredients + ______________ = Small Sauce
Correct Answer
Leading Sauce
Mother SauceExplanation
The correct answer is "Leading Sauce, Mother Sauce" because when you combine other ingredients with these two types of sauces, you will get a small sauce. Leading sauces and mother sauces are commonly used as bases for various dishes and can be customized by adding other ingredients to create different flavors and textures.Rate this question:
- 20.
Poulette is a small sauce of
- A.
Chicken Veloute
- B.
Veal Veloute
- C.
Fish Veloute
- D.
Allemande Sauce
- E.
Supreme Sauce
- F.
White Wine Sauce
Correct Answer
D. Allemande SauceExplanation
Allemande sauce is the correct answer because it is a classic French sauce made from velouté sauce, which is a sauce made from a light stock thickened with a roux. Allemande sauce is typically flavored with lemon juice and enriched with egg yolks and cream. It is commonly served with poultry or fish dishes. Poulette sauce, on the other hand, is made from velouté sauce but is flavored with mushrooms, white wine, and cream. Therefore, Poulette sauce is not the correct answer in this case.Rate this question:
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- 21.
Produces a sauce that is almost clear, with a glossy texture
Correct Answer
cornstarchExplanation
Cornstarch is commonly used as a thickening agent in cooking. When added to a sauce or liquid, it absorbs the excess moisture and forms a gel-like consistency, resulting in a thicker sauce. This thickening process also helps to remove any cloudiness or impurities, giving the sauce a clear appearance. Additionally, cornstarch has a natural glossy texture, which further enhances the visual appeal of the sauce. Therefore, using cornstarch in a recipe can contribute to the production of a sauce that is almost clear and has a glossy texture.Rate this question:
- 22.
Secondary leading sauce to Chicken Veloute
Correct Answer
Supreme SauceExplanation
Supreme Sauce is the correct answer because it is a secondary leading sauce to Chicken Veloute. In classic French cuisine, secondary leading sauces are often derived from a mother sauce, in this case, the veloute sauce. The Supreme Sauce is made by adding cream, mushrooms, and lemon juice to the veloute sauce, resulting in a rich and flavorful sauce that pairs well with chicken dishes.Rate this question:
- 23.
Secondary leading sauce to Espagnole
Correct Answer
Demi-glace
Demi glace
Demi-glaze
Demi glazeExplanation
Demi-glace is the correct answer as it is a secondary leading sauce to Espagnole. It is a rich and flavorful sauce made by reducing Espagnole sauce with brown stock and wine. The variations in spelling (Demi glace, Demi-glaze, Demi glaze) are likely due to different interpretations or regional preferences, but they all refer to the same sauce.Rate this question:
- 24.
Secondary leading sauce to Fish Veloute
Correct Answer
White Wine SauceExplanation
The correct answer is White Wine Sauce because it is commonly used as a secondary leading sauce to enhance the flavor of Fish Veloute. White wine sauce is made by reducing white wine with other ingredients such as shallots, butter, and cream. It adds a tangy and aromatic taste to the veloute, complementing the delicate flavors of the fish. The acidity of the wine helps balance the richness of the veloute, creating a well-rounded and flavorful dish.Rate this question:
- 25.
Secondary leading sauce to Veal Veloute
Correct Answer
Allemande SauceExplanation
Allemande sauce is the secondary leading sauce to Veal Veloute. Allemande sauce is a classic French sauce made from veal or chicken stock, egg yolks, and lemon juice. It has a rich and creamy texture with a subtle tanginess from the lemon juice. This sauce pairs well with veal dishes and enhances the flavors of the veloute. Its velvety consistency and delicate flavors make it a perfect accompaniment to the veloute, adding depth and richness to the dish.Rate this question:
- 26.
Shrimp Sauce is a small sauce of
- A.
Chicken Veloute
- B.
Veal Veloute
- C.
Fish Veloute
- D.
Allemande Sauce
- E.
Supreme Sauce
- F.
White Wine Sauce
Correct Answer
F. White Wine SauceExplanation
White Wine Sauce is the correct answer because it is a small sauce that is made with white wine as one of its key ingredients. It is commonly used in French cuisine and is often served with seafood dishes such as shrimp. The other options listed are different types of veloutes and sauces, but they do not specifically include white wine as an ingredient.Rate this question:
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- 27.
Some sort of flavoring or seasoning ingredient is incorporated into to the butter.
Correct Answer
Compound ButterExplanation
Compound butter is a type of flavored butter that is made by incorporating some sort of flavoring or seasoning ingredient into the butter. This can include herbs, spices, garlic, citrus zest, or any other ingredient that adds flavor. The flavoring ingredients are mixed into softened butter, which is then rolled into a log shape and chilled until firm. Compound butter can be used to enhance the taste of various dishes, such as grilled meats, vegetables, or bread. It adds richness and depth of flavor to the dish, making it more delicious and enjoyable.Rate this question:
- 28.
The process by which the starch granules absorb water and swell to many times their original size
Correct Answer
GelatinizationExplanation
Gelatinization refers to the process in which starch granules absorb water and expand, resulting in a significant increase in their size. This occurs when starch is heated in the presence of water, causing the hydrogen bonds within the granules to break. As a result, water is absorbed and the starch molecules reorganize, leading to a thickening and swelling effect. Gelatinization is commonly observed in cooking, where it is responsible for the thickening and texture changes in foods like sauces, gravies, and puddings.Rate this question:
- 29.
Thickens the sauce because only the water evaporates, not the solids
Correct Answer
ReductionExplanation
Reduction is the process of simmering a liquid to evaporate the water content, resulting in a thicker and more concentrated sauce. During reduction, the water evaporates while the solids in the sauce remain, intensifying the flavors and thickening the consistency. This technique is commonly used in cooking to enhance the taste and texture of sauces, gravies, and other liquid-based dishes.Rate this question:
- 30.
to cook food that is covered with a crust
Correct Answer
GratineeExplanation
Gratinee refers to a cooking technique where food is cooked with a crust on top. This typically involves baking or broiling the dish until the top layer becomes golden brown and crispy. It is commonly used in dishes like French onion soup gratinee, where the soup is topped with melted cheese and toasted bread. The crust adds texture and flavor to the dish, making it more visually appealing and enjoyable to eat.Rate this question:
- 31.
Used for sauces that are to be frozen
Correct Answer
waxy maizeExplanation
Waxy maize is a type of corn that has a high starch content and a waxy texture. It is commonly used in cooking, particularly for making sauces that are intended to be frozen. The high starch content of waxy maize helps to thicken the sauce and prevent it from becoming watery when frozen. Additionally, the waxy texture of the maize helps to create a smooth and creamy consistency in the sauce. Therefore, waxy maize is a suitable ingredient for sauces that are to be frozen.Rate this question:
- 32.
Used like cornstarch, but gives a clearer sauce
Correct Answer
arrowrootExplanation
Arrowroot is a type of starch that is commonly used as a thickening agent in cooking. It is similar to cornstarch in its function but has the advantage of giving a clearer sauce. When arrowroot is used to thicken sauces, it creates a smooth and transparent texture, making it ideal for dishes where a clear sauce is desired. This is why arrowroot is the correct answer to the question.Rate this question:
- 33.
Venetian sauce is a small sauce of
- A.
Chicken Veloute
- B.
Veal Veloute
- C.
Fish Veloute
- D.
Allemande Sauce
- E.
Supreme Sauce
- F.
White Wine Sauce
Correct Answer
F. White Wine SauceExplanation
White wine sauce is the correct answer because it is a type of small sauce commonly used in Venetian cuisine. It is made by reducing white wine and adding other ingredients such as shallots, butter, and herbs to create a flavorful sauce that pairs well with seafood, chicken, and veal dishes. The other options listed, such as Chicken Veloute, Veal Veloute, Fish Veloute, Allemande Sauce, and Supreme Sauce, are not specifically associated with Venetian cuisine or the creation of Venetian sauce.Rate this question:
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- 34.
Will thicken a liquid quickly because they have already been cooked
Correct Answer
BreadcrumbsExplanation
Breadcrumbs have already been cooked, which means that they have gone through the process of thickening a liquid. This is because the cooking process causes the breadcrumbs to absorb moisture and release starch, which helps to thicken the liquid. Therefore, using breadcrumbs in a dish can quickly thicken a liquid due to their pre-cooked state.Rate this question:
- 35.
•1 lb onions, finely diced, cooked slowly in 2 oz butter without browning. •Simmer with sauce 15 minutes and force through a fine sieve.
Correct Answer
Soubise SauceExplanation
The given answer, Soubise Sauce, is correct because the provided instructions mention cooking finely diced onions slowly in butter without browning, which is a key step in making Soubise Sauce. Additionally, the instructions mention simmering the mixture with sauce for 15 minutes and then forcing it through a fine sieve, which are also common steps in making Soubise Sauce. Therefore, based on the given instructions, it can be inferred that the correct answer is Soubise Sauce.Rate this question:
- 36.
•4 oz grated Gruyere cheese and 2 oz parmesan, stirred in until just meltedd. •Finish, off heat, with 2 oz raw butter. •Thin out with a little hot milk, if necessary, or use a stock or broth appropriate for the dish being prepared.
Correct Answer
Mornay SauceExplanation
The given answer suggests that the sauce being described is a Mornay Sauce. This is because the sauce includes grated Gruyere cheese and Parmesan, which are typical ingredients in a Mornay Sauce. Additionally, the instruction to finish the sauce with raw butter is also consistent with the preparation of a Mornay Sauce. The suggestion to thin out the sauce with hot milk or stock further supports the idea that this is a Mornay Sauce, as these are common methods to adjust the consistency of this type of sauce.Rate this question:
- 37.
•6 oz shrimp butter, 4 fl oz heavy cream
Correct Answer
Nantua SauceExplanation
Nantua sauce is a classic French sauce made with shrimp butter and heavy cream. The shrimp butter adds a rich and savory flavor to the sauce, while the heavy cream gives it a creamy and smooth texture. This sauce is often used to accompany seafood dishes, such as lobster or shrimp, and adds a deliciously decadent element to the dish.Rate this question:
- 38.
•a cooked mixture of equal parts by weight of fat and flour
Correct Answer
RouxExplanation
Roux is a mixture of equal parts by weight of fat and flour that is cooked. It is commonly used as a thickening agent in sauces, soups, and gravies. The fat and flour are cooked together until the mixture reaches a desired color, which can range from white to dark brown, depending on the cooking time. Roux adds flavor and helps to thicken the liquid it is added to, resulting in a smooth and velvety texture. It is a fundamental element in French cuisine and is used as a base for many classic dishes.Rate this question:
- 39.
•a mixture of raw flour and cold liquid
Correct Answer
whitewashExplanation
Whitewash is a type of paint made by mixing raw flour and cold liquid. It is commonly used for painting walls and fences, as it provides a smooth and durable finish. The mixture of raw flour and cold liquid creates a thick paste that can be easily applied to surfaces. Once applied, the whitewash dries to a white or off-white color, giving a fresh and clean appearance. It is often used in traditional or rustic settings to create a classic and timeless look.Rate this question:
- 40.
•A puree of vegetable or fruits, used as a sauce
Correct Answer
CoulisExplanation
A coulis is a puree of vegetables or fruits that is commonly used as a sauce. It is made by blending or straining the ingredients to create a smooth and flavorful sauce-like consistency. Coulis can be made from various ingredients such as berries, tomatoes, or peppers, and is often used to enhance the taste and presentation of dishes, particularly desserts and savory dishes like meats or seafood. It adds a burst of flavor and a visually appealing element to the dish.Rate this question:
- 41.
•A white powder extracted from the root of a West Indian plant, Marantha arundinacea. It looks and feels like conrstarch.
Correct Answer
ArrowrootExplanation
Arrowroot is a white powder that is extracted from the root of a West Indian plant called Marantha arundinacea. It has a similar appearance and texture to cornstarch.Rate this question:
- 42.
•Add 1 pt thick tomato puree to 1 qt soubise sauce.
Correct Answer
Tomatoed Soubise SauceExplanation
The correct answer is Tomatoed Soubise Sauce because the instruction states to add 1 pt thick tomato puree to 1 qt soubise sauce. This suggests that the tomato puree is being added to the soubise sauce, resulting in a tomatoed version of the sauce.Rate this question:
- 43.
•Add 2 oz drained horseradish, ½ cup heavy cream, and 2 tsp dry mustard dissolved in 1 fl oz vinegar to 1 qt veloute made with beef or veal stock or broth from Boiled Beef.
Correct Answer
Horseradish SauceExplanation
The given answer suggests that the recipe provided is for making horseradish sauce. The ingredients listed, such as drained horseradish, heavy cream, dry mustard, vinegar, and veloute made with beef or veal stock, are commonly used in horseradish sauce recipes. Therefore, it can be inferred that the correct answer is indeed Horseradish Sauce.Rate this question:
- 44.
•Add 2 oz meat glaze to 1 qt supreme sauce
Correct Answer
Ivory Sauce
Albufera SauceExplanation
The given statement suggests adding 2 oz of meat glaze to 1 qt of supreme sauce. Both Ivory Sauce and Albufera Sauce are classic French sauces that can be made by adding meat glaze to a base sauce. Therefore, either Ivory Sauce or Albufera Sauce can be the correct answer.Rate this question:
- 45.
•Add 6 oz tomoto puree to 1 qt veal or chicken veloute, supreme sauce, or allemande sauce
Correct Answer
Aurora
Aurora SauceExplanation
The given correct answer suggests that adding 6 oz of tomato puree to 1 qt of veal or chicken veloute, supreme sauce, or allemande sauce creates Aurora Sauce.Rate this question:
- 46.
•Brown 1 lb mirepoix in butter. •Add 4 fl oz red wine and 1 ½ pt Red Wine Marinade for Game and reduce by one-half. •Add 1 qt demi-glace and reduce by one-third over low heat. •Add ½ tsp crushed peppercorns and simmer 10 minutes. •Strain.
Correct Answer
Polvrade Sauce
Polvrade - 47.
•Combine the brown sauce and stock in a saucepan and simmer until reduced by half •Strain through a chinois or a regular china cap lined with cheesecloth. Cover to prevent a skin from forming. Keep hot in a bain-marie, or cool in a cold water bath for later use.
Correct Answer
Demi-glace
Demi-glaze
Demi glace
Demi glazeExplanation
The correct answer is Demi-glace, Demi-glaze, Demi glace, Demi glaze. This is because all the variations listed are different ways of spelling the same term, which refers to a rich and flavorful sauce made by reducing brown sauce and stock.Rate this question:
- 48.
•Combine ½ cup each white wine and tarragon vinegar, ½ oz chopped shallots, and 2 tsp chopped fresh chervil •Reduce by two-thirds. •Add 1 qt white wine sauce and simmer 2-3 minutes. •Strain •Add fresh tarragon to taste.
Correct Answer
Venetian Sauce - 49.
•Cook 4 oz chopped onions in butter without browning. •Add 1 cup white wine and reduce by two-thirds. •Add 1 qt demi-glace and simmer 10 minutes. •Strain and add 2 tsp dry mustard and a pinch of sugar dissolved in a little lemon juice
Correct Answer
Robert SauceExplanation
The given steps describe the process of making Robert Sauce. It involves cooking chopped onions in butter, adding white wine and reducing it, then adding demi-glace and simmering. The sauce is strained and dry mustard along with a pinch of sugar dissolved in lemon juice is added. This combination of ingredients creates the Robert Sauce.Rate this question:
- 50.
•Cook 4 oz mirepoix, cut brunoise, in 1 oz butter until tender but not brown. •Add 1 tbsp curry powder, 1 crushed garlic clove, pinch dried thyme, ½ bay leaf, and 2-4 parsley stems and cooked another minute. •Add 1 qt veal, chicken, or fish veloute. •Simmer 20 minutes, add ½ cup cream, strain, and season with salt and lemon juice.
Correct Answer
Curry SauceExplanation
The given steps describe the process of making a curry sauce. The mirepoix (a mixture of diced onions, carrots, and celery) is cooked in butter until tender. Then, curry powder, garlic, thyme, bay leaf, and parsley stems are added and cooked briefly. Next, veal, chicken, or fish veloute (a sauce made from stock and roux) is added and simmered for 20 minutes. Finally, cream is added, the sauce is strained, and it is seasoned with salt and lemon juice. Overall, these steps outline the process of making a curry sauce.Rate this question:
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Aug 01, 2024Quiz Edited by
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Oct 28, 2011Quiz Created by
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