Cooking Lessons Mother Sauces and Derivatives 2

Question 1

A cook adds sautéed mushrooms and a splash of white wine to a velouté made with chicken stock. Which classic derivative sauce is being prepared?

Accepted Answer

Sauce Suprême

Answer

Sauce Suprême is a chicken velouté finished with cream and often mushroom essence.

Question 2

Which mother sauce is unique in that it relies on emulsification rather than a roux or reduction for its body?

Accepted Answer

Hollandaise

Answer

Hollandaise is an emulsion of egg yolks and clarified butter, not a roux-thickened sauce.

Question 3

A béchamel enriched with Gruyère or Parmesan cheese becomes which derivative sauce?

Accepted Answer

Sauce Mornay

Answer

Mornay is béchamel with grated cheese, typically Gruyère and Parmesan, melted in.

Question 4

Which combination correctly pairs a mother sauce with its traditional thickening agent?

Accepted Answer

Velouté with blond roux

Answer

Velouté is made by thickening a light stock with a blond roux.

Question 5

Demi-glace, a foundation for many small sauces, is classically made by combining Espagnole with what?

Accepted Answer

Equal parts brown stock, then reducing by half

Answer

Demi-glace is traditionally equal parts Espagnole and brown stock reduced by half.

Cooking Lessons Practice Test