415C Stocks, Soups & Sauces 2 — Questions and Answers
Question 1: What are the five French mother sauces?
- Béchamel, Velouté, Espagnole, Hollandaise, Tomato (Correct answer)
- Béchamel, Velouté, Mornay, Hollandaise, Tomato
- Béchamel, Espagnole, Hollandaise, Tomato, Mayonnaise
- Velouté, Espagnole, Hollandaise, Tomato, Allemande
Correct answer: Béchamel, Velouté, Espagnole, Hollandaise, Tomato
The five classical French mother sauces are Béchamel, Velouté, Espagnole, Hollandaise, and Tomato sauce.
Question 2: What is 'nappe' consistency in sauce-making?
- The sauce is thick enough to pour but thin enough to drink
- The sauce coats the back of a spoon and holds a line when drawn through it (Correct answer)
- The sauce is reduced until it becomes a solid glaze
- The sauce has been strained twice through a fine-mesh sieve
Correct answer: The sauce coats the back of a spoon and holds a line when drawn through it
Nappe consistency means the sauce is thick enough to coat the back of a spoon and hold a clean line when a finger is drawn through it.
Question 3: Which acid is typically used in a classic hollandaise sauce?
- Lemon juice only
- White wine vinegar reduction (Correct answer)
- Cider vinegar
- Balsamic vinegar
Correct answer: White wine vinegar reduction
Classic hollandaise uses a reduction of white wine vinegar and water as the acid base before incorporating egg yolks.
Question 4: What is consommé?
- A thick, cream-based soup
- A clarified stock that is crystal clear and full-flavoured (Correct answer)
- A purée soup made from root vegetables
- A hearty meat and vegetable stew
Correct answer: A clarified stock that is crystal clear and full-flavoured
Consommé is a clarified stock made clear through a 'clearmeat' (ground meat, mirepoix, and egg whites) that traps impurities.
Question 5: What type of stock is used as the base for a velouté sauce?
- Brown beef stock
- White veal, chicken, or fish stock (Correct answer)
- Dark roasted bone stock
- Vegetable stock only
Correct answer: White veal, chicken, or fish stock
Velouté sauce is made by thickening a white stock (veal, chicken, or fish) with a blonde roux.
Question 6: What is a 'gastrique' in sauce preparation?
- A classic French thickening agent made from arrowroot
- A caramel deglazed with vinegar used to balance sweet-and-sour sauces (Correct answer)
- A clarified butter used in emulsified sauces
- A puréed fruit base for dessert sauces
Correct answer: A caramel deglazed with vinegar used to balance sweet-and-sour sauces
A gastrique is sugar caramelized and deglazed with vinegar, used to add sweet-and-sour balance to sauces, especially fruit-based ones.
415C Stocks, Soups & Sauces 2
What are the five French mother sauces?