Cooking Lessons Classic Sauce Making 4

Question 1

What ratio of fat to flour is standard for making a roux?

Accepted Answer

Equal parts by weight

Answer

A classic roux uses equal weights of fat and flour.

Question 2

As a roux cooks darker from white to brown, what happens to its thickening power?

Accepted Answer

It decreases because the starches break down

Answer

Longer cooking degrades the starch, so darker roux thickens less but adds more flavor.

Question 3

A recipe calls for 'monter au beurre' as the last step of a pan sauce. What does this mean?

Accepted Answer

Swirl in cold butter off the heat to add gloss and body

Answer

Mounting with butter finishes a sauce with shine, richness, and slight thickening.

Question 4

Which mother sauce is unique because it is an emulsion rather than a starch-thickened or reduced sauce?

Accepted Answer

Hollandaise

Answer

Hollandaise relies on an egg-yolk-and-butter emulsion instead of starch or reduction.

Question 5

What is beurre manié and when is it used?

Accepted Answer

A kneaded paste of raw butter and flour whisked in to thicken a sauce at the end of cooking

Answer

Beurre manié is an uncooked butter-flour paste used for last-minute thickening.

Cooking Lessons Practice Test