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Cooking Lessons Mother Sauces and Derivatives 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 Mother Sauces and Derivatives Questions and Answers flashcards as text

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

    Answer: Mornay

    Mornay sauce is béchamel enriched with grated cheese such as Gruyère or Parmesan.

  2. Béarnaise sauce is a derivative of which mother sauce?

    Answer: Hollandaise

    Béarnaise is a hollandaise variation flavored with tarragon and shallots reduced in white wine vinegar.

  3. What is demi-glace produced from?

    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.

  4. Which mother sauce serves as the base for Suprême sauce?

    Answer: Chicken velouté

    Suprême sauce is made by finishing chicken velouté with heavy cream to create a rich, silky sauce.

  5. Mousseline sauce is made by folding what into hollandaise?

    Answer: Lightly whipped heavy cream

    Mousseline, also called Chantilly sauce, is hollandaise lightened by folding in lightly whipped cream.

  6. What ingredient distinguishes sauce Robert from plain espagnole derivatives?

    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.