Quiz on the Five Mother Sauces

Who first classified the mother sauces?

• Julia Child

• Marie-Antoine Carême

• Gordon Ramsay

• Auguste Escoffier

Which sauce is made using a white roux and milk?

• Hollandaise Sauce

• Espagnole Sauce

• Velouté Sauce

• Béchamel Sauce

What is the main liquid ingredient in Velouté Sauce?

• Whole milk

• Brown stock

• White stock

• Tomato juice

Which ingredient is NOT used in the preparation of Espagnole Sauce?

• Tomato

• Mirepoix

• Brown stock

• Whole milk

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

• To prevent a skin from forming

• To add color

• To thicken the sauce

• To enhance flavor

Which sauce requires the use of a double boiler during its preparation?

• Espagnole Sauce

• Béchamel Sauce

• Hollandaise Sauce

• Sauce Tomate

What is the main thickening agent in Béchamel Sauce?

• Cornstarch

• Roux

• Gelatin

• Egg yolks

Which of the following is a key ingredient in Sauce Tomate?

• Clarified butter

• Brown stock

• Egg yolks

• Crushed tomatoes

What is the primary fat used in Velouté Sauce?

• Olive oil

• Clarified butter

• Unsalted butter

• Vegetable oil

Which mother sauce is known for its use of egg yolks and clarified butter?

• Espagnole Sauce

• Velouté Sauce

• Hollandaise Sauce

• Béchamel Sauce