Cooking Lessons Mother Sauces and Derivatives 4

Question 1

A line cook's béchamel tastes pasty and raw. What most likely went wrong?

Accepted Answer

The roux and sauce were not cooked long enough

Answer

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?

Accepted Answer

Blood orange juice and zest

Answer

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?

Accepted Answer

Sauce Robert

Answer

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?

Accepted Answer

It sits in a warm zone that can allow bacterial growth and also break if overheated

Answer

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?

Accepted Answer

Tomato purée

Answer

Aurore is a light sauce tinted pink with tomato purée.

Cooking Lessons Practice Test