Derivatives Of Mother Sauces: Quiz!
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Questions and Answers
- 1.
What are the main ingredients in a béchamel sauce?
- A.
Milk, butter & flour
- B.
White stock, butter & flour
- C.
Brown stock, roux and bouquet garni
- D.
Egg yolks, butter, lemon, hot sauce
Correct Answer
A. Milk, butter & flourExplanation
Béchamel sauce is a classic French white sauce made by combining milk, butter, and flour. The milk provides the base liquid for the sauce, while the butter adds richness and flavor. The flour is used as a thickening agent to give the sauce its creamy consistency. Together, these three ingredients create a smooth and velvety sauce that is commonly used in dishes such as lasagna, macaroni and cheese, and gratins.Rate this question:
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- 2.
What is the purpose of a sauce?
- A.
Adds texture, visual appeal, complementary flavors, moisture
- B.
Texture, Body, Colour, Consistency, Translucency
- C.
Add moisture
- D.
Adds flavor
Correct Answer
A. Adds texture, visual appeal, complementary flavors, moistureExplanation
The purpose of a sauce is to enhance the overall taste and presentation of a dish. By adding texture, visual appeal, complementary flavors, and moisture, a sauce can elevate the eating experience. It can provide a contrast in textures, such as a smooth sauce with a crunchy dish. The visual appeal of a sauce can make a dish more visually appealing and appetizing. Complementary flavors in a sauce can enhance the flavors of the main ingredients in a dish. Lastly, a sauce can add moisture to prevent a dish from being dry.Rate this question:
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- 3.
What is a Roux?
- A.
A Specialty Sauce
- B.
A Thickening Agent
- C.
A Seasoning
- D.
One of the 5 Mother Sauces
Correct Answer
B. A Thickening AgentExplanation
A roux is a mixture of equal parts fat (usually butter) and flour that is used to thicken sauces, soups, and gravies. When cooked, the flour in the roux absorbs the fat, creating a thick paste-like consistency. This paste is then added to liquids to thicken them and give them a smooth and velvety texture. Roux is an essential component in many classic French and Cajun dishes, and it is considered a fundamental technique in culinary arts.Rate this question:
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- 4.
What is the ratio of a roux?
- A.
Equal parts fat and flour (1:1)
- B.
Two parts fat to one part flour (2:1)
- C.
Three parts flour to two parts fat (3:2)
- D.
One part fat to three parts flour (1:3)
Correct Answer
A. Equal parts fat and flour (1:1)Explanation
The correct answer is "Equal parts fat and flour (1:1)".
This ratio means using the same amount of fat as flour in the preparation of the roux. Here's why it's the correct choice:
Balanced Consistency: Using equal parts fat and flour results in a roux with a balanced consistency. It's neither too thick nor too thin, making it versatile for various culinary applications.
Versatility: A 1:1 ratio roux can be used as a thickening agent in a wide range of dishes, including sauces, gravies, soups, and stews. It provides just the right amount of thickening without overpowering the dish.
Ease of Preparation: This ratio is straightforward and easy to remember, making it a go-to option for many cooks. It's a good starting point for beginners learning to make roux-based dishes.
Stability: The balanced ratio of fat and flour ensures stability in the roux, preventing it from breaking or becoming too lumpy during cooking.
Overall, the 1:1 ratio of fat to flour is a reliable choice for creating a roux that adds texture, flavor, and consistency to a wide variety of dishes in cooking.Rate this question:
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- 5.
What are the five mother sauces?
- A.
Hollandaise, Veloute, Bechamel, Roux & Tomato
- B.
Hollandaise, Veloute, Roux, Mornay & Tomato
- C.
Hollandaise, Bechamel, Mornay, Espagnole & Tomato
- D.
Hollandaise, Veloute, Bechamel, Espagnole & Tomato
Correct Answer
D. Hollandaise, Veloute, Bechamel, Espagnole & TomatoExplanation
The five mother sauces are Hollandaise, Veloute, Bechamel, Espagnole, and Tomato. These sauces form the foundation of many other sauces and are considered the building blocks of classical French cuisine. Hollandaise is a rich and creamy sauce made with egg yolks and butter. Veloute is a sauce made from a light stock thickened with a roux. Bechamel is a white sauce made from milk and a roux. Espagnole is a brown sauce made from brown stock and a roux. Tomato sauce is made from tomatoes, onions, and various seasonings.Rate this question:
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- 6.
Which two mother sauces do NOT use a Roux?
- A.
Bechamel & Tomato
- B.
Hollandaise & Espagnole
- C.
Bechamel & Veloute
- D.
Tomato and Hollandaise
Correct Answer
D. Tomato and HollandaiseExplanation
The correct answer is Tomato and Hollandaise. Both of these mother sauces do not use a Roux. Tomato sauce is made by cooking tomatoes with various seasonings and does not require a Roux for thickening. Hollandaise sauce is made by emulsifying melted butter into egg yolks and lemon juice, without the need for a Roux. On the other hand, Bechamel and Veloute sauces are both thickened with a Roux, while Espagnole sauce is made by combining a brown Roux with a rich stock.Rate this question:
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- 7.
The essential part of the stock that is a mixture of coarsely chopped onions, carrots and celery is called
- A.
Bouquet garni
- B.
Aromatics
- C.
Sachet d'epices
- D.
Mirepoix
Correct Answer
D. MirepoixExplanation
Mirepoix is the correct answer because it refers to a mixture of coarsely chopped onions, carrots, and celery, which is commonly used as a base for many dishes in French cuisine. It provides a flavor base and adds depth to the dish. Bouquet garni is a bundle of herbs used for flavoring, aromatics are ingredients that add aroma to a dish, and sachet d'épices is a small bag of spices used for flavoring, but none of these terms specifically refer to the mixture of chopped vegetables.Rate this question:
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- 8.
What is it called when you concentrate the liquid and intensify the flavor by cooking?
- A.
Roux
- B.
GlazeI
- C.
Incorporation
- D.
Reduction
Correct Answer
D. ReductionExplanation
Reduction is the process of simmering or boiling a liquid to evaporate the water content, resulting in a thicker consistency and intensified flavor. This technique is commonly used in cooking to concentrate flavors and create rich sauces or stocks. By reducing the liquid, the water evaporates, leaving behind a more flavorful and concentrated mixture.Rate this question:
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- 9.
A mother sauce made from veal, chicken, or fish stock and a white or blond roux.
- A.
Veloute
- B.
Bechamel
- C.
Tomato
- D.
Hollandaise
Correct Answer
A. VelouteExplanation
Veloute is a mother sauce made by combining veal, chicken, or fish stock with a white or blond roux. This sauce has a smooth and creamy texture, and it is commonly used as a base for other sauces. It is different from the other options listed because bechamel is made with milk and a white roux, tomato sauce is made with tomatoes, and hollandaise is made with butter and egg yolks.Rate this question:
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- 10.
Mother sauce that is an emulsion made from eggs, butter, and lemon.
- A.
Bechamel
- B.
Espagnole
- C.
Hollandaise
- D.
Tomato
Correct Answer
C. HollandaiseExplanation
Hollandaise is the correct answer because it is a mother sauce that is made from eggs, butter, and lemon. It is an emulsion sauce that is known for its rich and creamy texture. Bechamel is made from milk and roux, espagnole is a brown sauce made from brown stock and roux, and tomato sauce is made from tomatoes. None of these sauces contain the specific combination of ingredients mentioned in the question.Rate this question:
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- 11.
A sauce made from clarified butter emulsified with egg yolks, white wine vinegar and flavored with herbs. It's similar to Hollandaise sauce but uses shallot, chervil, peppercorn, and tarragon instead of lemon or white wine.
- A.
Veloute
- B.
Bearnaise sauce
- C.
Sauce ravigote
- D.
Bordelaise sauce
Correct Answer
B. Bearnaise sauceExplanation
Bearnaise sauce is a sauce made from clarified butter emulsified with egg yolks, white wine vinegar, and flavored with herbs. It is similar to Hollandaise sauce but uses shallot, chervil, peppercorn, and tarragon instead of lemon or white wine.Rate this question:
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- 12.
A variant of Bernaise without tarragon or chervil, plus tomato puree.
- A.
Bavaroise
- B.
Choron
- C.
Maltaise
- D.
Paloise
Correct Answer
B. ChoronExplanation
Choron sauce is a variation of Bernaise sauce that does not include tarragon or chervil, but instead includes tomato puree. This sauce is typically served with grilled or roasted meats, adding a tangy and slightly sweet flavor to the dish.Rate this question:
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- 13.
Cheese based sauce, a derivative of bechamel sauce made from gruyere and parmesan cheese?
- A.
Allemand sauce
- B.
Mornay sauce
- C.
Cardinal sauce
- D.
Alfredo sauce
Correct Answer
B. Mornay sauceExplanation
Mornay sauce is a cheese-based sauce made from gruyere and parmesan cheese. It is a derivative of bechamel sauce, which is a white sauce made from butter, flour, and milk. The combination of gruyere and parmesan cheese gives the Mornay sauce a rich and creamy flavor. This sauce is commonly used in dishes like macaroni and cheese, gratins, and croque-monsieur. Therefore, Mornay sauce is the correct answer for a cheese-based sauce made from gruyere and parmesan cheese.Rate this question:
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- 14.
Accomplished chefs master five basic sauces: béchamel, veloute, brown, hollandaise, and tomato sauce. What is the group of sauces called?
- A.
Basic five
- B.
Traditional sauce
- C.
Mother sauce
- D.
Foundation sauces
Correct Answer
C. Mother sauceExplanation
The group of sauces is called "Mother sauce" because these five sauces serve as the foundation for many other sauces. They are considered the base or starting point for creating a variety of different sauces by adding additional ingredients and flavors. The term "Mother sauce" emphasizes their importance and fundamental role in culinary preparations.Rate this question:
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- 15.
The inventor of this parmesan and butter-based sauce named it for himself, after developing it at his restaurant in Rome around 1914
- A.
Marinara
- B.
Mole
- C.
Alfredo
- D.
Colbert
Correct Answer
C. AlfredoExplanation
Alfredo sauce is named after the inventor, who developed it at his restaurant in Rome around 1914. The sauce is made with parmesan and butter, creating a rich and creamy flavor.Rate this question:
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- 16.
A mayonnaise-based sauce, chopped capers + gherkins + parsley + tarragon + chervil + white of hard-boiled eggs, typically of a rough consistency. It is often used as a condiment with seafood dishes.
- A.
Remoulad
- B.
Tartar
- C.
Maryrose
- D.
Gribiche
Correct Answer
D. GribicheExplanation
Gribiche is a mayonnaise-based sauce that is typically made with chopped capers, gherkins, parsley, tarragon, chervil, and white of hard-boiled eggs. It has a rough consistency and is commonly used as a condiment with seafood dishes.Rate this question:
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- 17.
Creole is a derivative sauce of _____.
- A.
Hollandaise
- B.
Tomato sauce
- C.
Espagnole sauce
- D.
Veloute
Correct Answer
B. Tomato sauceExplanation
Creole is a derivative sauce of tomato sauce because Creole cuisine, which originated in Louisiana, heavily relies on the use of tomatoes in its dishes. Creole sauce, also known as Creole tomato sauce, is a flavorful and spicy sauce that incorporates the rich flavors of tomatoes, onions, bell peppers, and various herbs and spices. It is commonly used in dishes such as jambalaya, gumbo, and étouffée, which are staples of Creole cuisine.Rate this question:
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- 18.
The difference between blonde, white and brown roux is the length of time the roux is cooked.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The statement is true because the difference between blonde, white, and brown roux is indeed the length of time the roux is cooked. A blonde roux is cooked for a short period of time, resulting in a light golden color and a mild flavor. A white roux is cooked a bit longer, resulting in a slightly darker color and a nuttier flavor. A brown roux is cooked for the longest time, resulting in a deep brown color and a rich, intense flavor. Therefore, the statement accurately describes the difference between these types of roux.Rate this question:
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- 19.
The process of cooking bones and or vegetables in a small amount of fat, which allows for the quick release of the flavors.
- A.
Tempering
- B.
Blanching
- C.
Sweating
- D.
Degreasing
Correct Answer
A. TemperingExplanation
Tempering is not the correct answer for this question. The process described in the question is actually called sweating. Sweating involves cooking bones and vegetables in a small amount of fat over low heat, allowing the flavors to be released slowly. This process is commonly used at the beginning of many recipes to enhance the overall taste of the dish.Rate this question:
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Current Version
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Mar 19, 2024Quiz Edited by
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Jun 30, 2020Quiz Created by
Navneet Sharma
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