ProStart Level 1
Name
Chapter 6.2 Sauces
Due date
1 point per question unless noted otherwise
Points possible
You are expected to COMPLETE ALL WRITTEN CHAPTER ASSIGNMENTS ON TIME. You may turn the
assignment in early. Not completing the required chapter work will result in a lower class grade and may result in
you being removed from the class at semester. NO EXTRA CREDIT WILL BE GIVEN FOR INCOMPLETE
ASSIGNMENTS.
You need to READ the information in the chapter – Do not just look up the information.
This information will be on the National Restaurant Association Level 1 exam which will also be your semester final.
Answer all questions fully I will not grade the assignment if you don’t follow these directions!
You can email me the completed assignment at dsosa@tfd215.org
Completed assignments will be graded as follows:
Early
5 extra
credit points
On time
46 points
maximum
Late 1 day
37 points
maximum
Late 2 days
32 points
maximum
Late 3 days
28 points
maximum
Late 4 days
23 points
maximum
Late 5 days
1 point
maximum
Objectives: After reading Section 6.2, you should be able to answer the following questions:
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Identify the grand sauces and describe other sauces made from them.
List the proper ingredients for sauces.
Prepare several kinds of sauces.
Match sauces to appropriate food.
Directions: Fill in the blanks as you read the section in the textbook or listen to lecture or
demonstration.
Grand Sauces
1. What is meaning of the word sauce?
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2. What is the importance of a good sauce?
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3. Define Sauce:
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4. Define Saucier:
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5. What are the basic ingredients in the five grand (Mother) sauces?
5pts.
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6. What is demi-glace?
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7. Why do you think that Chef Sonnerschmidt calls the demi-glace “the base of all sauces”?
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8. Name one small (derivative) sauces made from each grand sauce and the additional ingredient.
7 pts.
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(Continued on the next page)
Basic Ingredients in Sauces
1. Why are thickeners important in preparing sauces? List the four thickeners in the book.
3 pts.
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2. Define roux: ____________________________________________________________________________________________________________
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3. List the three types of roux and explain each ones characteristics.
3 pts.
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4. Define Beurre Manie: __________________________________________________________________________________________________
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5. Define Slurry: __________________________________________________________________________________________________________
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6. Define liaison: __________________________________________________________________________________________________________
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7. Define temper: _________________________________________________________________________________________________________
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8. Some sauces are built upon butter and/or cream with a high fat content. How would you suggest
decreasing the fat content of soups and sauces?
2 pts.
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(Continued on the back – turn the page over)
Preparing Different Kinds of Sauces.
1. Describe a compound butter and it uses. 2 pts.
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2. Define maître d'hotel butter: __________________________________________________________________________________________
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3. Define coulis: _________________________________________________________________________________________________
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4. Define salsa: __________________________________________________________________________________________________
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5. What is jus-lie?
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6. What is au jus?
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7. What are three keys to finishing a sauce?
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8. Name two methods used to strain sauces.
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(Continued on the next page)
9. What is the wringing method?
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Matching Sauces to Food
1. List the factors to consider when matching a sauce with a meal?
3 pts.
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2. Do you think it would help Uptown Grille to offer a menu with a wider variety of options at lunch? How
would you incorporate sauces into the lighter, less expensive luncheon menu of a fine dining restaurant?
What problems might arise? 2 pts.
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3. Sauces are considered a foundation of French cuisine. What are some sauces from other ethnic food styles
and cuisines? How are they used?
2 pts.
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