FREE Cooking Lessons Mother Sauces and Derivatives Questions and Answers

Question 1

A chef is preparing a classic sauce for grilled steak.
They start with a rich brown stock, thicken it with a brown roux, and then enrich it with red wine, shallots, and bone marrow.
Which derivative sauce is the chef creating?

Accepted Answer

Sauce Bordelaise

Answer

Sauce Mornay

Answer

Sauce Béarnaise

Answer

Sauce Allemande

Question 2

What is the primary flavoring ingredient that distinguishes a classic Béarnaise sauce from its mother sauce, Hollandaise?

Accepted Answer

Tarragon

Answer

Lemon juice

Answer

Cayenne pepper

Answer

Melted butter

Question 3

Which of the following is a classic derivative of Béchamel sauce?

Accepted Answer

Sauce Soubise

Answer

Sauce Chasseur

Answer

Sauce Choron

Answer

Sauce Suprême

Question 4

A chef plans to make a Sauce Allemande to serve with poached chicken. To begin, they must create the correct mother sauce. Which mother sauce serves as the foundation for Sauce Allemande?

Accepted Answer

Velouté

Answer

Espagnole

Answer

Béchamel

Answer

Hollandaise

Question 5

A classic Espagnole sauce, one of the five mother sauces, is primarily thickened with which of the following?

Accepted Answer

Brown roux

Answer

A liaison of egg yolk and cream

Answer

Cornstarch slurry

Answer

White roux

Question 6

Which of the following sauces is NOT a derivative of Hollandaise?

Accepted Answer

Sauce Vin Blanc

Answer

Sauce Maltaise

Answer

Sauce Mousseline

Answer

Sauce Choron

A chef is preparing a classic sauce for grilled steak.They start with a rich brown stock, thicken it with a brown roux, and then enrich it with red wine, shallots, and bone marrow.Which derivative sauce is the chef creating?

A chef is preparing a classic sauce for grilled steak.
They start with a rich brown stock, thicken it with a brown roux, and then enrich it with red wine, shallots, and bone marrow.
Which derivative sauce is the chef creating?