FREE Cooking Lessons Basic Sauces Questions and Answers

Question 1

Which of the following mother sauces is traditionally thickened with a roux and made with milk?

Accepted Answer

Béchamel

Answer

Velouté

Answer

Espagnole

Answer

Hollandaise

Question 2

A chef is preparing a classic chicken pot pie and needs a rich, savory sauce as the base. Which mother sauce, made with a white stock (like chicken or fish), would be most appropriate?

Accepted Answer

Velouté

Answer

Hollandaise

Answer

Espagnole

Answer

Tomato

Question 3

What is the primary thickening agent used in a classic Espagnole sauce?

Accepted Answer

Brown roux

Answer

Egg yolks

Answer

Cornstarch slurry

Answer

Beurre manié

Question 4

Which of the following is NOT considered one of the five classical mother sauces?

Accepted Answer

Pesto

Answer

Hollandaise

Answer

Béchamel

Answer

Velouté

Question 5

When making a Hollandaise sauce, what ingredient is slowly emulsified into clarified butter to create the sauce?

Accepted Answer

Egg yolks

Answer

Whole eggs

Answer

Water

Answer

Cream

Question 6

A chef wants to create a derivative sauce from a Béchamel. Which of the following would be an appropriate starting point?

Accepted Answer

Mornay sauce (with cheese)

Answer

Bordelaise sauce (with red wine)

Answer

Bearnaise sauce (with tarragon)

Answer

Supreme sauce (with cream and mushrooms)