Directions: Identify what is being asked. Write your answer
separate sheet of paper.
1. It is the principal starch used in sauce making.
2. It is a cooked mixture of equal parts by weight of fat and flour.
3. It is made from stock and tomato products seasoned with spices an
herbs.
4. Its basic ingredient is milk which is thickened with flour enriched v
butter.
5. It consists of liquid dispersed with or without an emulsifier in anot
liquid that usually would not mix together.
6. It is a rich emulsified sauce made from butter, egg yolks, lemon jui
cayenne.
7. It is a brown roux-based sauce made with margarine or butter, flav
brown stock.
8. Its chief ingredients are veal, chicken, and fish broth, thickened wi
blonde roux.
9. It is a sauce that is cooked ahead of time, then cooled, covered, and
in the refrigerator to chill.
10. It is a sauce that made just before they are to be used.​