Hollandaise Quiz

When making Hollandaise sauce you want your butter to be

• cold

• Frozen

• soft

• melted

The mixture of butter into egg, water and lemon juice is called an

• earthquake

• elastic

• repulsion

• emulsion

If you mess up your hollandaise and it becomes chunky, it is said you have

• gravied it

• spared it

• broken it

• scrambled it

When you start adding butter is incredibly important that you

• add it all at once

• add it quickly

• add it at a steady pace

• add it in tiny portions

What are the five mother sauces?

• Hollandaise, Veloute, Bechamel, Espagnole & Tomato
• Hollandaise, Veloute, Roux, Mornay & Tomato
• Hollandaise, Bechamel, Mornay, Espagnole & Tomato
• Hollandaise, Veloute, Bechamel, Roux & Tomato

What could be one of the applications of Hollandaise sauce

• Used to make eggs benedict, and Bearnaise sauce, as a sauce for salmon, sauce for asparagus etc

• to make bechamel sauce

• hollandaise sauce is already a derivative sauce

• All of the above