Mother Sauces and Derivatives Flashcards
7 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 7 Mother Sauces and Derivatives flashcards as text
A cook adds sautéed mushrooms and a splash of white wine to a velouté made with chicken stock. Which classic derivative sauce is being prepared?
Answer: Sauce Suprême
Sauce Suprême is a chicken velouté finished with cream and often mushroom essence.
Which mother sauce is unique in that it relies on emulsification rather than a roux or reduction for its body?
Answer: Hollandaise
Hollandaise is an emulsion of egg yolks and clarified butter, not a roux-thickened sauce.
A béchamel enriched with Gruyère or Parmesan cheese becomes which derivative sauce?
Answer: Sauce Mornay
Mornay is béchamel with grated cheese, typically Gruyère and Parmesan, melted in.
Which combination correctly pairs a mother sauce with its traditional thickening agent?
Answer: Velouté with blond roux
Velouté is made by thickening a light stock with a blond roux.
Demi-glace, a foundation for many small sauces, is classically made by combining Espagnole with what?
Answer: Equal parts brown stock, then reducing by half
Demi-glace is traditionally equal parts Espagnole and brown stock reduced by half.
A hollandaise flavored with a reduction of tarragon, shallots, and vinegar becomes which sauce?
Answer: Sauce Béarnaise
Béarnaise is hollandaise built on a tarragon-shallot-vinegar reduction.
Which mother sauce traditionally begins with rendering salt pork or bacon and sweating mirepoix before adding the main ingredient?
Answer: Classic tomato sauce
Escoffier's classic tomato sauce starts with salt pork and mirepoix before tomatoes and stock.