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Culinary final

QuestionAnswer
5 mother sauces bechamel, hollandaise, veloute, espagnole, sauce tomat
Mixture of butter and flour used in making sauces roux
prepares sauce saucier
prepares chicken boucher
prepares baked goods pattisier
how many teaspoons are in one tablespoon? 3
how many tablespoons are in one ounce? 2
how many ounces are in one cup? 8
how many ounces are in one pound? 16
what temp should water be at to simmer? 160-180
what is an example of a compound sauce? bernaise
made from white rooux and milk bechamel
what is the thickening agent of hollandaise? egg
what is the liquid of veloute? white stock
what does a blond roux smell like? popcorn
what is the french term for a vegetable cook? entremetier
Created by: user-2012408
 

 



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