Cooking Lessons Mother Sauces and Derivatives Questions and Answers Flashcards
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Read the first 6 Cooking Lessons Mother Sauces and Derivatives Questions and Answers flashcards as text
What type of roux is used when making béchamel sauce?
Answer: White roux
Béchamel requires a white roux — butter and flour cooked briefly without browning — before milk is whisked in.
Which mother sauce is the only one that does not use a roux as its primary thickener?
Answer: Hollandaise
Hollandaise is an emulsified butter sauce thickened by egg yolks, not a starch-based roux.
A fish velouté uses which liquid as its base?
Answer: Fish stock (fumet)
Fish velouté is made by combining a white roux with fish stock (fumet) to create a delicate, seafood-compatible sauce.
What is the primary difference between béchamel and velouté?
Answer: Béchamel uses milk; velouté uses white stock
Both sauces start with a white roux, but béchamel adds hot milk while velouté adds a flavored white stock.
In classical French cooking, which mother sauce is the foundation for Creole sauce?
Answer: Tomato sauce
Creole sauce is a derivative of tomato sauce, enriched with onions, celery, bell peppers, and Cajun seasonings.
When a roux is overcooked and becomes dark brown, which characteristic of the sauce does it most significantly reduce?
Answer: Thickening power
The more a roux is cooked, the more its starch granules break down, significantly reducing its ability to thicken a sauce.