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Mother Sauces and Derivatives 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 Mother Sauces and Derivatives flashcards as text

  1. Which chef is credited with codifying the five mother sauces in their modern form?

    Answer: Auguste Escoffier

    Escoffier refined Carême's system into the five mother sauces taught today.

  2. Sauce Nantua, classically served with fish and quenelles, is a béchamel-based sauce flavored with what?

    Answer: Crayfish butter and cream

    Nantua is béchamel finished with cream and crayfish butter.

  3. Why is clarified butter preferred over whole butter when making hollandaise?

    Answer: Removing water and milk solids gives a more stable, richer emulsion

    Clarified butter's lack of water and milk solids makes the emulsion more stable.

  4. A cook deglazes a roasting pan with white wine, adds demi-glace, and finishes with fresh tarragon and tomato. Which small sauce results?

    Answer: Sauce Chasseur

    Chasseur combines demi-glace with white wine, tomato, tarragon, and typically mushrooms and shallots.

  5. What distinguishes sauce vin blanc for fish from sauce Suprême?

    Answer: Vin blanc uses fish velouté and white wine; Suprême uses chicken velouté and cream

    The two differ in their base velouté (fish versus chicken) and their finishing ingredients.

  6. When making Espagnole, why should the brown roux be cooked slowly and carefully?

    Answer: Because browning develops flavor but reduces thickening power, so scorching must be avoided

    Browning adds nutty depth but weakens starch thickening, and burnt roux turns bitter.

  7. Sauce Mousseline is hollandaise lightened by folding in what?

    Answer: Whipped cream

    Mousseline is hollandaise with softly whipped cream folded in.