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Classic Sauce Making Flashcards

7 cards from real Cooking Lessons practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Classic Sauce Making flashcards as text

  1. Which of the five French mother sauces is thickened with a blond roux and made from white stock such as chicken or veal?

    Answer: Velouté

    Velouté is built on a light stock thickened with a blond roux.

  2. A cook's hollandaise sauce has broken and looks curdled. What is the most reliable way to rescue it?

    Answer: Whisk the broken sauce slowly into a fresh egg yolk with a little warm water

    Starting a new yolk base and slowly whisking in the broken sauce rebuilds the emulsion.

  3. What is the primary purpose of adding a 'liaison' of egg yolks and cream to a velouté?

    Answer: To enrich and lightly thicken the sauce

    A liaison adds richness and a final delicate thickening to the sauce.

  4. Which derivative sauce is made by adding grated Gruyère or Parmesan cheese to béchamel?

    Answer: Mornay

    Mornay is béchamel enriched with cheese, classically Gruyère and Parmesan.

  5. Why should a roux-thickened sauce simmer for at least 20-30 minutes after thickening?

    Answer: To cook out the raw starchy flour taste

    Extended simmering removes the raw, pasty flavor of uncooked flour.

  6. What temperature danger causes hollandaise to break when held too warm?

    Answer: The egg yolks scramble and the butter separates above about 150°F

    Excess heat coagulates the yolks and destroys the emulsion, separating the butter.

  7. Which ingredient combination makes a classic beurre blanc?

    Answer: White wine and shallot reduction emulsified with cold butter

    Beurre blanc is an acidic wine-shallot reduction mounted with cold whole butter.