Practice Test GeeksCooking Lessons Practice Test
← All Cooking Lessons Flashcard Decks

Mother Sauces and Derivatives Flashcards

6 cards from real Cooking Lessons practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 6 Mother Sauces and Derivatives flashcards as text

  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?

    Answer: Sauce Bordelaise

    Sauce Bordelaise is a classic derivative of Espagnole (a brown sauce). It is characterized by the addition of red wine (specifically Bordeaux), shallots, and often bone marrow, making it a traditional pairing for grilled meats like steak.

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

    Answer: Tarragon

    While both are emulsified sauces made with egg yolks and butter, Hollandaise is typically acidified with lemon juice. Béarnaise sauce builds upon the Hollandaise base but is distinguished by a flavor reduction of vinegar, wine, shallots, and, most characteristically, fresh tarragon.

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

    Answer: Sauce Soubise

    Sauce Soubise is made by adding puréed or finely diced sautéed onions to a Béchamel base. Sauce Chasseur comes from Espagnole, Sauce Choron is a derivative of Béarnaise (which comes from Hollandaise), and Sauce Suprême is derived from Velouté.

  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?

    Answer: Velouté

    Sauce Allemande, also known as 'German Sauce' or 'Parisienne Sauce,' is a classic derivative of Velouté. It is created by enriching a light stock-based velouté (like chicken or veal) with a liaison of egg yolks and heavy cream.

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

    Answer: Brown roux

    Espagnole is a brown sauce made from a rich brown stock, mirepoix, and tomato purée. It is traditionally thickened with a brown roux, which is a mixture of fat and flour cooked until it develops a dark color and nutty aroma, contributing to the sauce's characteristic color and flavor.

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

    Answer: Sauce Vin Blanc

    Sauce Vin Blanc ('white wine sauce') is a classic derivative of fish Velouté, not Hollandaise. Sauce Maltaise (with blood orange), Sauce Mousseline (with whipped cream), and Sauce Choron (Béarnaise with tomato) are all well-known derivatives of the Hollandaise family.