Which leading sauce is produced by thickening a white stock with roux?

Prepare for the NOCTI Culinary Prep Cook Test. Utilize flashcards and multiple choice questions, each accompanied by hints and explanations. Maximize your readiness for the exam!

Multiple Choice

Which leading sauce is produced by thickening a white stock with roux?

Explanation:
Thickening a white stock with a roux creates velouté, a classic leading sauce. Using a light roux (flour cooked briefly in fat) with white stock yields a smooth, pale sauce with a clean, silky texture. Velouté serves as a base for many derivatives and keeps the stock’s delicate flavor at the forefront. The other options don’t fit this technique: vinaigrette is an oil-and-vinegar dressing, stock is a base not a finished thickened sauce, and terrine is a molded dish, not a sauce.

Thickening a white stock with a roux creates velouté, a classic leading sauce. Using a light roux (flour cooked briefly in fat) with white stock yields a smooth, pale sauce with a clean, silky texture. Velouté serves as a base for many derivatives and keeps the stock’s delicate flavor at the forefront. The other options don’t fit this technique: vinaigrette is an oil-and-vinegar dressing, stock is a base not a finished thickened sauce, and terrine is a molded dish, not a sauce.

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