Cooking Lessons Classic Sauce Making Questions and Answers Flashcards
6 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 6 Cooking Lessons Classic Sauce Making Questions and Answers flashcards as text
Which technique is used to thicken a pan sauce by reducing its liquid volume through evaporation?
Answer: Reduction
Reduction concentrates flavors and thickens a sauce by simmering it until liquid evaporates.
What is the primary function of a liaison (mixture of egg yolks and cream) in sauce making?
Answer: To enrich and thicken the sauce without boiling it again
A liaison adds richness and body to a sauce and must be added off heat to prevent the eggs from scrambling.
Which mother sauce is the base for Newburg sauce and Mornay sauce?
Answer: Béchamel
Béchamel, a milk-based white sauce, forms the foundation for both Mornay and Newburg sauces.
What does it mean to 'mount' a sauce with butter (monter au beurre)?
Answer: Whisk cold butter into a finished sauce to add gloss and richness
Mounting with butter (monter au beurre) involves whisking cold butter cubes into a hot sauce off the heat to create a glossy, velvety finish.
Which classic French sauce is made from a reduction of white wine, tarragon, and shallots finished with butter and egg yolks?
Answer: Béarnaise
Béarnaise sauce is a derivative of hollandaise distinguished by its tarragon-and-shallot reduction base.
What is the purpose of 'nappe' consistency when evaluating a finished sauce?
Answer: The sauce coats the back of a spoon and holds a clear line when you draw your finger through it
Nappe consistency indicates the sauce is thick enough to coat food evenly and cling without running off.