Brown sauce/Espagnole a. sauce that added with seasonings to soften the butter. ___2. Tomato sauce b. sauce which made from meat or poultry juices, liquids, ___3. Veloute’ sauce cream or broth and thickening agent such as roux. ___4. Hollandaise c. sauce made with fruits or vegetables which may be cooked ___5. White sauce/Bechamel or pickled using solution of vinegar or brine. ___6. Marinara sauce d. combination of raw vegetables or fruits, spices, onions and chiles. ___7. Salsa e. sauce mixed with olive and herbs to tomato sauce. ___8. Relishes f. milk is thickened with flour enrich with butter. ___9. Gravy g. chief ingredients are veal, chicken and fish broth, thickened ___10. Compound butter with blonde roux. h. rich emulsified sauce made from butter, egg yolks, lemon juice and cayenne. i. made with margarine or butter, flavor and brown stock. j. made from stock (ham/pork) and tomato products seasoned spices and herbs. ​