Cooking Lessons Classic Sauce Making Questions and Answers

Question 1

A chef is making a classic béchamel sauce, one of the five mother sauces. The recipe calls for a roux to thicken the milk. What are the two primary components of a traditional roux?

Accepted Answer

Equal parts flour and fat by weight

Answer

Flour and egg yolks

Answer

Cornstarch and water

Answer

Cream and melted butter

Question 2

In classic French cuisine, which of the following is NOT one of the five mother sauces codified by Auguste Escoffier?

Accepted Answer

Allemande

Answer

Béchamel

Answer

Espagnole

Answer

Hollandaise

Question 3

A culinary student is preparing a Hollandaise sauce but finds that the melted butter and egg yolk mixture is separating. What is the culinary term for the process of combining two ingredients that do not ordinarily mix, such as oil and water, into a stable mixture?

Accepted Answer

Emulsification

Answer

Reduction

Answer

Coagulation

Answer

Clarification

Question 4

A chef wants to create a richer, more velvety version of a classic velouté sauce for a chicken dish. To achieve this, they whisk a mixture of egg yolks and heavy cream into the warm sauce at the end of the cooking process. What is this specific thickening and enriching mixture called?

Accepted Answer

Liaison

Answer

Roux

Answer

Slurry

Answer

Beurre manié

Question 5

A pastry chef is creating a vibrant, uncooked sauce to accompany a cheesecake. They blend fresh raspberries with sugar and a little lemon juice, then press the mixture through a fine-mesh sieve to remove the seeds. What is this type of smooth, puréed fruit sauce called?

Accepted Answer

Coulis

Answer

Compote

Answer

Conserve

Answer

Chutney

Question 6

Which of the following sauces is a direct derivative of Hollandaise, famously flavored with tarragon, shallots, and vinegar?

Accepted Answer

Sauce Béarnaise

Answer

Sauce Maltaise

Answer

Sauce Mousseline

Answer

Sauce Choron