415C Stocks, Soups & Sauces 2

Question 1

What are the five French mother sauces?

Accepted Answer

Béchamel, Velouté, Espagnole, Hollandaise, Tomato

Answer

The five classical French mother sauces are Béchamel, Velouté, Espagnole, Hollandaise, and Tomato sauce.

Question 2

What is 'nappe' consistency in sauce-making?

Accepted Answer

The sauce coats the back of a spoon and holds a line when drawn through it

Answer

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?

Accepted Answer

White wine vinegar reduction

Answer

Classic hollandaise uses a reduction of white wine vinegar and water as the acid base before incorporating egg yolks.

Question 4

What is consommé?

Accepted Answer

A clarified stock that is crystal clear and full-flavoured

Answer

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?

Accepted Answer

White veal, chicken, or fish stock

Answer

Velouté sauce is made by thickening a white stock (veal, chicken, or fish) with a blonde roux.

Red Seal Cook 415C Practice Test