Cooking Lessons Cooking Lessons Classic Sauce Making Questions and Answers 2

Question 1

Which technique is used to thicken a pan sauce by reducing its liquid volume through evaporation?

Accepted Answer

Reduction

Answer

Emulsification

Answer

Tempering

Answer

Blanching

Question 2

What is the primary function of a liaison (mixture of egg yolks and cream) in sauce making?

Accepted Answer

To enrich and thicken the sauce without boiling it again

Answer

To add acidity and brightness

Answer

To deglaze the pan

Answer

To create an emulsion with oil

Question 3

Which mother sauce is the base for Newburg sauce and Mornay sauce?

Accepted Answer

Béchamel

Answer

Velouté

Answer

Espagnole

Answer

Hollandaise

Question 4

What does it mean to 'mount' a sauce with butter (monter au beurre)?

Accepted Answer

Whisk cold butter into a finished sauce to add gloss and richness

Answer

Strain the sauce through a fine-mesh sieve

Answer

Season the sauce at the very end

Answer

Reduce the sauce until it coats a spoon

Question 5

Which classic French sauce is made from a reduction of white wine, tarragon, and shallots finished with butter and egg yolks?

Accepted Answer

Béarnaise

Answer

Bordelaise

Answer

Soubise

Answer

Beurre blanc

Question 6

What is the purpose of 'nappe' consistency when evaluating a finished sauce?

Accepted Answer

The sauce coats the back of a spoon and holds a clear line when you draw your finger through it

Answer

The sauce is thin enough to pour freely from a ladle

Answer

The sauce has been reduced by exactly half

Answer

The sauce has been strained through cheesecloth