Cooking Lessons Classic Sauce Making 2

Question 1

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

Accepted Answer

Velouté

Answer

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

Question 2

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

Accepted Answer

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

Answer

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

Question 3

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

Accepted Answer

To enrich and lightly thicken the sauce

Answer

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

Question 4

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

Accepted Answer

Mornay

Answer

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

Question 5

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

Accepted Answer

To cook out the raw starchy flour taste

Answer

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

Cooking Lessons Practice Test