French Cuisine Mother Sauces Quiz

Who originally defined the five mother sauces in French cuisine?

• Gordon Ramsay

• Julia Child

• Auguste Escoffier

• Jacques Pépin

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

• Béchamel

• Velouté

• Romesco

• Espagnole

What is the primary thickening agent in Béchamel sauce?

• Egg yolks

• Cornstarch

• Flour and butter roux

• Cream cheese

What dairy product is added to béchamel to make a Mornay sauce?

• Sour cream

• Cheese

• Heavy cream

• Yogurt

Velouté sauce is typically made with which of the following stocks?

• Beef or veal

• Chicken or fish

• Vegetable

• Shellfish

Which derivative of Espagnole sauce is often paired with duck and has a citrus flavor?

• Demi-glace

• Soubise

• Sauce A L'Orange

• Bordelaise

What makes Hollandaise sauce different from the others?

• It uses no butter

• It is not cooked

• It is an emulsion of egg yolks and butter

• It is made with stock

Béarnaise sauce is a variation of which mother sauce?

• Tomat

• Velouté

• Hollandaise

• Espagnole

What ingredient is central to the Tomat (Tomato) sauce?

• Red bell peppers

• Carrots

• Tomatoes

• Ketchup

Although not a mother sauce, which nutty, smoky sauce is featured at the end of the video?

• Romesco

• Pesto

• Beurre blanc

• Harissa