What is the base composition of velouté sauce?

Unlock all questions

This demo includes only 20 questions. Upgrade to access hundreds of questions, flashcards, exam simulations, and disable ads.

Full question bankExam simulationsFlashcards
From $24.99Unlock all

Study for the Culinary I Stocks, Sauces, and Soups Exam. Dive into flashcards and multiple choice questions, each with hints and explanations. Equip yourself for the final day!

Multiple Choice

What is the base composition of velouté sauce?

Explanation:
Velouté is built from a white roux (cooked just enough to remove the raw flour taste) that is thickened with a light stock. The stock—usually chicken, veal, or fish—provides the sauce’s flavor and the pale, silky texture that defines velouté. This combination differentiates it from other sauces: using milk yields bechamel, using a brown stock yields a brown demi-glace, and using tomato paste thickened with flour would create a tomato-based sauce. So the base composition is a roux with light stock.

Velouté is built from a white roux (cooked just enough to remove the raw flour taste) that is thickened with a light stock. The stock—usually chicken, veal, or fish—provides the sauce’s flavor and the pale, silky texture that defines velouté. This combination differentiates it from other sauces: using milk yields bechamel, using a brown stock yields a brown demi-glace, and using tomato paste thickened with flour would create a tomato-based sauce. So the base composition is a roux with light stock.

More Multiple Choice Questions
Subscribe

Get the latest from Examzify

You can unsubscribe at any time. Read our privacy policy