Cooking Lessons Cooking Lessons Mother Sauces and Derivatives Questions and Answers 2 — Questions and Answers
Question 1: Which derivative sauce is made by adding grated Gruyère or Parmesan cheese to béchamel?
- Mornay (Correct answer)
- Soubise
- Nantua
- Velouté
Correct answer: Mornay
Mornay sauce is béchamel enriched with grated cheese such as Gruyère or Parmesan.
Question 2: Béarnaise sauce is a derivative of which mother sauce?
- Hollandaise (Correct answer)
- Velouté
- Espagnole
- Béchamel
Correct answer: Hollandaise
Béarnaise is a hollandaise variation flavored with tarragon and shallots reduced in white wine vinegar.
Question 3: What is demi-glace produced from?
- Equal parts espagnole and brown stock, reduced by half (Correct answer)
- Equal parts béchamel and cream, reduced
- Tomato sauce and red wine, reduced
- Velouté and mushroom stock, reduced
Correct answer: Equal parts espagnole and brown stock, reduced by half
Demi-glace is espagnole sauce combined with an equal amount of brown stock and simmered until reduced by half.
Question 4: Which mother sauce serves as the base for Suprême sauce?
- Chicken velouté (Correct answer)
- Béchamel
- Espagnole
- Hollandaise
Correct answer: Chicken velouté
Suprême sauce is made by finishing chicken velouté with heavy cream to create a rich, silky sauce.
Question 5: Mousseline sauce is made by folding what into hollandaise?
- Lightly whipped heavy cream (Correct answer)
- Reduced white wine
- Tarragon-infused vinegar
- Tomato concassé
Correct answer: Lightly whipped heavy cream
Mousseline, also called Chantilly sauce, is hollandaise lightened by folding in lightly whipped cream.
Question 6: What ingredient distinguishes sauce Robert from plain espagnole derivatives?
- Mustard and onions (Correct answer)
- Tarragon and vinegar
- Cheese and cream
- Tomato and garlic
Correct answer: Mustard and onions
Sauce Robert is built on a base of sautéed onions, white wine, and finished with dry mustard, making it a classic derivative of espagnole.
Cooking Lessons Cooking Lessons Mother Sauces and Derivatives Questions and Answers 2
Which derivative sauce is made by adding grated Gruyère or Parmesan cheese to béchamel?