Cooking Lessons Classic Sauce Making 5

Question 1

Which classic sauce pairs a velouté base with mushroom trimmings and finishes with cream, historically served with poached chicken?

Accepted Answer

Suprême

Answer

Sauce suprême is chicken velouté enriched with cream and mushroom essence.

Question 2

A cook wants a gluten-free alternative to roux for thickening a velouté-style sauce. Which option works best?

Accepted Answer

A slurry of arrowroot or cornstarch

Answer

Arrowroot and cornstarch are gluten-free starches that thicken via slurry.

Question 3

What causes a cream reduction sauce to curdle when wine is added?

Accepted Answer

Acid and heat destabilize the milk proteins; the wine should be reduced before adding cream

Answer

Reducing acidic wine first prevents it from curdling the dairy proteins.

Question 4

Which step is essential when preparing espagnole to develop its deep color and flavor?

Accepted Answer

Caramelizing mirepoix and tomato paste with a brown roux and brown stock

Answer

Espagnole depends on browned roux, caramelized vegetables, tomato, and brown stock for depth.

Question 5

How should a finished hollandaise be held during a brunch service?

Accepted Answer

Warm, around 120-140°F, and discarded after about two hours

Answer

Hollandaise must stay warm but below coagulation temperature and has a short safe holding window.

Cooking Lessons Practice Test