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 acid is typically added to a hollandaise sauce to provide brightness and help stabilize the emulsion?
Answer: Lemon juice or white wine vinegar
Lemon juice or white wine vinegar adds acidity to hollandaise, which brightens flavor and aids in emulsifying the egg yolks with butter.
What distinguishes a 'glace de viande' from a regular brown stock?
Answer: It is reduced until syrupy and intensely flavored
Glace de viande is brown stock reduced by up to 90%, resulting in a thick, gelatinous concentrate used to fortify sauces.
In classic sauce making, what is the role of mirepoix in building a stock or sauce base?
Answer: It provides aromatic flavor and body to the liquid
Mirepoix (onion, carrot, celery) releases sugars and aromatic compounds that build the flavor foundation of stocks and sauces.
Which of the following best describes a 'beurre blanc' sauce?
Answer: An emulsified butter sauce made from a white wine and shallot reduction
Beurre blanc is a warm emulsified sauce created by whisking cold butter into a shallot-and-white-wine reduction.
What is the classical name for the small sauce made by adding sautéed mushrooms to a velouté base?
Answer: Poulette
Sauce Poulette is a velouté-based small sauce enriched with mushrooms, lemon juice, and parsley, classically served with shellfish or vegetables.
Why is it important to skim fat and impurities from a stock while it simmers?
Answer: To produce a cleaner, clearer sauce with better flavor and appearance
Skimming removes fat and proteins that can cloud the stock and introduce off-flavors into the finished sauce.