Name: ___________________________________
Date: _________________
Food, Nutrition and Health
Sauces Work sheet #1
1. State four uses for sauces
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2. Define the terms used in sauces
a. Roux
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b. Puree
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c. Panada
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d. Mornay
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3. Outline the steps and precautions for preparation when making the following sauces.
a. Roux sauce- white
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b. Mornay
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Prepared by Aldrene Watson
Name: ___________________________________
Date: _________________
c. Sauce thickened by emulsification
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d. Pureed sauce
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4. Outline the qualities of a good sauce.
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Prepared by Aldrene Watson