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

Béchamel is a mother sauce made by gradually whisking hot milk into a white roux (equal parts butter and flour). It is seasoned with salt, white pepper, and traditionally a pinch of nutmeg. Common derivatives include Mornay (cheese), cream sauce, and soubise (onion).

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

A sauce 'breaks' when its emulsion separates — fat separates from the liquid base. This happens from excessive heat (especially with egg-based sauces like hollandaise), rapid temperature changes, or incorrect fat-to-liquid ratios. Prevention involves gentle heat, gradual additions, and constant stirring.

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 liaison is a mixture of egg yolks and cream (typically 1 part yolks to 3 parts cream) used to enrich, thicken, and add a velvety texture to sauces and soups. It must be tempered first (hot liquid added gradually to the liaison) then returned to the sauce without boiling, as boiling would curdle the eggs.

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

Demi-glace is a rich, deeply flavoured sauce made by combining equal parts espagnole (brown mother sauce) and brown stock, then reducing the mixture by half through slow simmering. It serves as the base for many classical French small sauces including bordelaise, chasseur, and Robert.

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

A coulis is a smooth, strained sauce made from puréed and sieved vegetables or fruits, resulting in a thin, pourable consistency. A purée retains more body and texture. Coulis can be served hot or cold, and common examples include tomato coulis and raspberry coulis.

Red Seal Cook 415C Practice Test

Red Seal Cook 415C Practice Test

415C Stocks and Sauces 2