Cooking Lessons Classic Sauce Making 3

Question 1

Espagnole sauce is traditionally reduced with additional brown stock to create which grand finishing sauce?

Accepted Answer

Demi-glace

Answer

Demi-glace is classically equal parts espagnole and brown stock reduced by half.

Question 2

A student's béchamel tastes fine but is full of lumps. What most likely went wrong?

Accepted Answer

Hot milk was added too fast to the roux without whisking

Answer

Adding liquid too quickly without constant whisking lets the roux clump instead of dispersing.

Question 3

Which aromatic garnish — an onion studded with cloves and a bay leaf — is classically steeped in béchamel?

Accepted Answer

Onion piqué

Answer

The onion piqué infuses béchamel with subtle clove and bay flavor.

Question 4

What distinguishes sauce béarnaise from hollandaise?

Accepted Answer

Béarnaise uses a tarragon-shallot-vinegar reduction instead of lemon juice

Answer

Béarnaise replaces hollandaise's lemon with a reduction of vinegar, shallots, and tarragon.

Question 5

When making a pan sauce after searing meat, what is the purpose of deglazing?

Accepted Answer

To dissolve the flavorful browned fond into the liquid

Answer

Deglazing lifts the caramelized fond off the pan bottom to flavor the sauce.

Cooking Lessons Practice Test