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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

  1. A line cook's béchamel tastes pasty and raw. What most likely went wrong?

    Answer: The roux and sauce were not cooked long enough

    Insufficient cooking leaves raw starch flavor; the roux and finished sauce need time to cook out.

  2. Sauce Maltaise, served classically with asparagus, is hollandaise flavored with what?

    Answer: Blood orange juice and zest

    Maltaise adds blood orange juice and zest to hollandaise.

  3. Which small sauce is made by adding onions cooked in white wine and vinegar, finished with mustard, to demi-glace?

    Answer: Sauce Robert

    Sauce Robert is a demi-glace derivative with onions, white wine, vinegar, and mustard.

  4. What temperature danger must a cook manage most carefully when holding hollandaise for service?

    Answer: It sits in a warm zone that can allow bacterial growth and also break if overheated

    Hollandaise is held warm, not hot, so both food safety time limits and emulsion stability must be managed.

  5. Sauce Aurore gets its blush color from adding what to a velouté or béchamel base?

    Answer: Tomato purée

    Aurore is a light sauce tinted pink with tomato purée.

  6. Which pairing of mother sauce to liquid base is correct?

    Answer: Espagnole with brown stock

    Espagnole is built on brown stock; béchamel uses milk and velouté uses light stock.

  7. A cook wants a smooth onion-flavored sauce for roasted lamb using béchamel as the base. Which classical derivative fits?

    Answer: Sauce Soubise

    Soubise is béchamel with cooked, puréed onions.