Cooking Lessons Mother Sauces and Derivatives 4 â Questions and Answers
Question 1: A line cook's béchamel tastes pasty and raw. What most likely went wrong?
- The milk was too hot when added
- The roux and sauce were not cooked long enough (Correct answer)
- Too much salt was added
- The sauce was strained too early
Correct answer: The roux and sauce were not cooked long enough
Insufficient cooking leaves raw starch flavor; the roux and finished sauce need time to cook out.
Question 2: Sauce Maltaise, served classically with asparagus, is hollandaise flavored with what?
- Blood orange juice and zest (Correct answer)
- Dijon mustard
- Tomato purée
- Mint reduction
Correct answer: Blood orange juice and zest
Maltaise adds blood orange juice and zest to hollandaise.
Question 3: Which small sauce is made by adding onions cooked in white wine and vinegar, finished with mustard, to demi-glace?
- Sauce Robert (Correct answer)
- Sauce Soubise
- Sauce Aurore
- Sauce SuprĂȘme
Correct answer: Sauce Robert
Sauce Robert is a demi-glace derivative with onions, white wine, vinegar, and mustard.
Question 4: What temperature danger must a cook manage most carefully when holding hollandaise for service?
- It must be held below 40°F to stay safe
- It sits in a warm zone that can allow bacterial growth and also break if overheated (Correct answer)
- It must be boiled every 30 minutes
- It becomes toxic above 100°F
Correct answer: It sits in a warm zone that can allow bacterial growth and also break if overheated
Hollandaise is held warm, not hot, so both food safety time limits and emulsion stability must be managed.
Question 5: Sauce Aurore gets its blush color from adding what to a velouté or béchamel base?
- Paprika-infused oil
- Tomato purée (Correct answer)
- Beet juice
- Red wine reduction
Correct answer: Tomato purée
Aurore is a light sauce tinted pink with tomato purée.
Question 6: Which pairing of mother sauce to liquid base is correct?
- BĂ©chamel with white stock
- Velouté with milk
- Espagnole with brown stock (Correct answer)
- Hollandaise with fish fumet
Correct answer: Espagnole with brown stock
Espagnole is built on brown stock; béchamel uses milk and velouté uses light stock.
Question 7: A cook wants a smooth onion-flavored sauce for roasted lamb using béchamel as the base. Which classical derivative fits?
- Sauce Soubise (Correct answer)
- Sauce Nantua
- Sauce Chasseur
- Sauce Bercy
Correct answer: Sauce Soubise
Soubise is béchamel with cooked, puréed onions.
Cooking Lessons Mother Sauces and Derivatives 4
A line cook's béchamel tastes pasty and raw.
What most likely went wrong?