How To Make The Five Mother Sauces - Escoffier

Who first classified the mother sauces?

• Auguste Escoffier

• Julia Child

• Marie-Antoine Carême

• Gordon Ramsay

Which of the following is NOT one of the five mother sauces?

• Espagnole

• Pesto

• Velouté

• Béchamel

What is the main thickening agent in Béchamel sauce?

• Cornstarch

• Roux

• Gelatin

• Agar-agar

Which ingredient is NOT used in the preparation of Velouté sauce?

• Tomato paste

• White stock

• All-purpose flour

• Clarified butter

What is the yield of the Béchamel sauce recipe provided?

• 1 pint

• 1 gallon

• 1 quart

• 2 quarts

Which mother sauce requires the use of a double boiler?

• Béchamel

• Velouté

• Espagnole

• Hollandaise

What is the purpose of adding melted butter to the top of Velouté sauce?

• To add color

• To thicken the sauce

• To enhance flavor

• To prevent skin from forming

Which ingredient is used to clarify butter for Hollandaise sauce?

• Salt

• Egg yolks

• Lemon juice

• Unsalted butter

How long should Sauce Tomate be simmered?

• 30 minutes

• 60 minutes

• 90 minutes

• 120 minutes

Which of the following is a key ingredient in Espagnole sauce?

• Milk

• Brown roux

• Clarified butter

• White stock