1. Which of the following is not a Grand Sauce?
Demi-Glaces
Bechamel
Espagnole
Hollandaise
2. What is the additional ingredient that makes sauce Chorn different from a Hollandaise?
Tarragon
Marjoram
Anchovies
Tomato Paste
3. To boil a small quantity of wine, stock, or other liquid with the cooking juices of a roasted or sauteed item to make a sauce is to?
pincer
de glazes
slurry
degraisser
4. What is the Spanish word for sauce?
Pico De Galio
Piquant
Salsa
Pace
5. Who developed the modern system for classifying Sauce?
Guillaume
Aguste Escoffier
Paul Bordelaise
Antonin Carem
6. Which of the following is not a method for thickening sauces?
Liason
Slurry
Roux
Arrow Root
7. What is Beurre Noir?
Hazelnut butter
Black Butter
Brown Butter
Ghee
8. What is a sauce made of pureed vegetables called?
Compound Sauce
A Coulis
Bisque
Relish
9. Which southern state is more likely to use mustard in their barbecue sauce?
Texas
Mississippi
Arizona
Georgia
10. What was Mayonnaise initially used for?
A sandwich spread
A dressing for salads
A sauce for poached fish
To make deviled eggs
