Cooking Lessons Mother Sauces and Derivatives 5

Question 1

Which chef is credited with codifying the five mother sauces in their modern form?

Accepted Answer

Auguste Escoffier

Answer

Escoffier refined Carême's system into the five mother sauces taught today.

Question 2

Sauce Nantua, classically served with fish and quenelles, is a béchamel-based sauce flavored with what?

Accepted Answer

Crayfish butter and cream

Answer

Nantua is béchamel finished with cream and crayfish butter.

Question 3

Why is clarified butter preferred over whole butter when making hollandaise?

Accepted Answer

Removing water and milk solids gives a more stable, richer emulsion

Answer

Clarified butter's lack of water and milk solids makes the emulsion more stable.

Question 4

A cook deglazes a roasting pan with white wine, adds demi-glace, and finishes with fresh tarragon and tomato. Which small sauce results?

Accepted Answer

Sauce Chasseur

Answer

Chasseur combines demi-glace with white wine, tomato, tarragon, and typically mushrooms and shallots.

Question 5

What distinguishes sauce vin blanc for fish from sauce Suprême?

Accepted Answer

Vin blanc uses fish velouté and white wine; Suprême uses chicken velouté and cream

Answer

The two differ in their base velouté (fish versus chicken) and their finishing ingredients.

Cooking Lessons Practice Test