Quiz Answer Key and Fun Facts
1. Which sauce is usually made with butter and flour slowly cooked together (roux), keeping the mixture lightly colored and then hot milk slowly whisked in to get a creamy, white, delicious sauce?
2. If I am using roux (butter and flour) that is cooked to a blond color and hot stock is then whisked in to give me a flavorful sauce that is known under which name?
3. Which sauce uses butter for roux (some cooks may use oil) slowly cooked until it is a rich brown color and then adds stock of either traditional veal or chicken?
4. If a cook makes Veloute sauce but adds egg yolks and heavy cream to thicken it instead of the milk, which traditional French sauce is this?
5. If a cook takes a traditional Espagnole sauce and adds dry red wine that has been reduced with shallots and perhaps some beef marrow, what well-known sauce is this?
6. What traditional gravy am I making when I take the drippings from roast turkey, thicken them with flour, add some turkey stock and then add the cooked chopped-up heart and gizzard that came with the turkey?
7. A Southern U.S. cook is frying up a piece of ham for breakfast and when it is removed from the pan, stirs some black coffee into the browned bits at the bottom of the skillet. What is the name of this classic thin gravy that is poured over ham, biscuits, and grits?
8. I am a cook who specializes in making sauces. What am I called?
9. Even the best cooks do not make this sauce at home; it is rather purchased at the grocery store. It has garlic and vinegar, tamarind and anchovies, onions and spices, etc. There are many dishes that wouldn't be the same without it. What is this kitchen staple?
10. What is the traditional fruit sauce that accompanies pork?
Source: Author oldstuff28
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