415C Stocks and Sauces 2

Question 1

What is a béchamel sauce and how is it made?

Accepted Answer

A white sauce made by combining milk with a white roux, seasoned with nutmeg, salt, and white pepper

Answer

A brown sauce made from espagnole and wine

Answer

A butter sauce made by emulsifying butter with lemon juice

Answer

A tomato-based sauce thickened with cream

Question 2

What causes a sauce to 'break' and how can it be prevented?

Accepted Answer

The emulsion separates due to excessive heat, rapid temperature changes, or incorrect ratios; prevented by controlled heat and proper technique

Answer

Using too much seasoning; prevented by tasting frequently

Answer

The sauce becomes too thick; prevented by adding more liquid

Answer

The sauce changes colour; prevented by using white pepper

Question 3

What is a liaison and how is it used to finish a sauce?

Accepted Answer

A mixture of egg yolks and cream used to enrich and slightly thicken a sauce just before serving

Answer

A mixture of butter and flour used to start a sauce

Answer

A reduction of wine used to add acidity

Answer

A vegetable purée used to thicken soups

Question 4

What is a demi-glace?

Accepted Answer

A rich sauce made by combining equal parts espagnole sauce and brown stock, then reducing by half

Answer

A light vegetable broth reduced by half

Answer

A cream sauce with Dijon mustard

Answer

A tomato sauce reduced until very thick

Question 5

What is the difference between a coulis and a purée as sauce components?

Accepted Answer

A coulis is a strained sauce of puréed vegetables or fruits with a smooth, pourable consistency; a purée retains more body and texture

Answer

They are identical terms

Answer

A coulis is always cooked; a purée is always raw

Answer

A coulis is savoury; a purée is sweet

Question 6

What is monter au beurre and when is it used?

Accepted Answer

Swirling cold butter into a finished sauce to add richness, body, and a glossy sheen

Answer

Melting butter to use as a cooking fat

Answer

Browning butter until it turns nutty

Answer

Clarifying butter by removing the milk solids