CC Stocks, Sauces & Soups 2

Question 1

Which of the following is NOT one of the five classical French mother sauces?

Accepted Answer

Bordelaise

Answer

Bordelaise is a classic derivative (small) sauce made from red wine and bone marrow; the five mother sauces are béchamel, velouté, espagnole, hollandaise, and sauce tomat.

Question 2

What is the thickening base of a classical béchamel sauce?

Accepted Answer

A white roux of equal parts cooked butter and flour

Answer

Béchamel is made by cooking a white roux (equal parts butter and flour) and then gradually whisking in hot milk to create a smooth, creamy white sauce.

Question 3

What liquid base is used to make a velouté sauce?

Accepted Answer

White or blond stock (veal, chicken, or fish)

Answer

Velouté is made by thickening a white or blond stock—veal, chicken, or fish depending on the application—with a blond roux, giving it a smooth, velvety texture.

Question 4

What is the proper technique for 'tempering' egg yolks when incorporating them into a hot sauce?

Accepted Answer

Slowly add small amounts of hot liquid to the egg yolks while whisking constantly before combining

Answer

Tempering involves gradually adding small amounts of hot liquid to egg yolks while constantly whisking, slowly raising their temperature to prevent proteins from curdling before they are added to the sauce.

Question 5

What is a roux and what are its three stages based on cooking time?

Accepted Answer

A cooked mixture of equal parts fat and flour; stages are white, blond, and brown (dark)

Answer

A roux is a cooked mixture of equal parts fat and flour used as a thickening agent; cooking it to different degrees produces white roux (short cook), blond roux (medium), and brown/dark roux (long cook), each with distinct flavors.

(CC) Certified Culinarian Practice Test

(CC) Certified Culinarian Practice Test

CC Stocks, Sauces & Soups 2