Cooking Lessons Cooking Lessons Classic Sauce Making Questions and Answers 2

Question 1

Which technique is used to thicken a pan sauce by reducing its liquid volume through evaporation?

Accepted Answer

Reduction

Answer

Reduction concentrates flavors and thickens a sauce by simmering it until liquid evaporates.

Question 2

What is the primary function of a liaison (mixture of egg yolks and cream) in sauce making?

Accepted Answer

To enrich and thicken the sauce without boiling it again

Answer

A liaison adds richness and body to a sauce and must be added off heat to prevent the eggs from scrambling.

Question 3

Which mother sauce is the base for Newburg sauce and Mornay sauce?

Accepted Answer

Béchamel

Answer

Béchamel, a milk-based white sauce, forms the foundation for both Mornay and Newburg sauces.

Question 4

What does it mean to 'mount' a sauce with butter (monter au beurre)?

Accepted Answer

Whisk cold butter into a finished sauce to add gloss and richness

Answer

Mounting with butter (monter au beurre) involves whisking cold butter cubes into a hot sauce off the heat to create a glossy, velvety finish.

Question 5

Which classic French sauce is made from a reduction of white wine, tarragon, and shallots finished with butter and egg yolks?

Accepted Answer

Béarnaise

Answer

Béarnaise sauce is a derivative of hollandaise distinguished by its tarragon-and-shallot reduction base.

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