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Mother Sauces Worksheet Questions

Total questions: 50

Worksheet time: 25mins

Name
Class
Date
1.

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

a)

Hollandaise

b)

Velouté

c)

Demi-glace

d)

Espagnole

2.

A béchamel sauce is thickened primarily with:

a)

Egg yolks

b)

A white roux

c)

Tomato paste

d)

Reduction only

3.

The liquid used in béchamel is usually:

a)

Beef stock

b)

Fish stock

c)

Milk

d)

Wine

4.

Mornay sauce is a derivative of:

a)

Hollandaise

b)

Velouté

c)

Béchamel

d)

Tomato

5.

Which ingredient is added to create a Mornay?

a)

Egg yolks

b)

Tomatoes

c)

Cheese

d)

Mustard

6.

Velouté uses a blond roux and which type of liquid?

a)

Milk

b)

Water

c)

Wine

d)

Light stock

7.

Sauce Supreme is made by adding cream and butter to:

a)

Velouté

b)

Espagnole

c)

Hollandaise

d)

Tomato

8.

Espagnole sauce is also known as:

a)

White sauce

b)

Brown sauce

c)

Butter sauce

d)

Tomato gravy

9.

What thickening agent is used most often in Espagnole?

a)

Cornstarch

b)

Egg yolks

c)

Brown roux

d)

Heavy cream

10.

Demi-glace is made by reducing:

a)

Espagnole + stock

b)

Tomato sauce + wine

c)

Hollandaise + butter

d)

Velouté + cream

11.

Bordelaise sauce is traditionally flavored with:

a)

Tarragon

b)

Dijon mustard

c)

Red wine and shallots

d)

Garlic and oregano

12.

The base of classical French tomato sauce often includes:

a)

Pork and stock

b)

Only tomatoes

c)

Cream

d)

Hollandaise

13.

Which of the following is a derivative of tomato sauce?

a)

Béarnaise

b)

Marinara

c)

Soubise

d)

Normande

14.

Hollandaise is thickened by:

a)

Roux

b)

Reduction

c)

Emulsified egg yolks

d)

Gelatin

15.

Béarnaise is a derivative of:

a)

Velouté

b)

Hollandaise

c)

Espagnole

d)

Tomato

16.

Which ingredient gives Béarnaise its distinctive flavor?

a)

Tarragon

b)

Tomato paste

c)

Parmesan

d)

Mustard

17.

Tomato sauce becomes Creole sauce when you add:

a)

Cream and mushrooms

b)

Mustard and wine

c)

Peppers, onions, celery

d)

Tarragon and vinegar

18.

A blond roux cooks until:

a)

Deep brown color

b)

Very dark

c)

Slightly tan and nutty

d)

Completely white

19.

Which mother sauce is the base for chowders and cream soups?

a)

Espagnole

b)

Hollandaise

c)

Béchamel

d)

Tomato

20.

Which mother sauce is most commonly paired with poached eggs?

a)

Hollandaise

b)

Velouté

c)

Tomato

d)

Espagnole

21.

Which derivative sauce pairs best with poultry?

a)

Supreme

b)

Béarnaise

c)

Bordelaise

d)

Soubise

22.

A velouté made with fish stock is most often used for:

a)

Grains

b)

Pastry

c)

Seafood dishes

d)

Desserts

23.

Espagnole includes tomato paste because:

a)

It thickens the sauce

b)

It adds acidity and depth

c)

It creates a creamier texture

d)

It prevents burning

24.

Hollandaise must be kept warm because:

a)

It will lose flavor if cold

b)

The butter will emulsify too much

c)

Cold temperatures break the emulsion

d)

It becomes poisonous if cold

25.

Why are they called “mother sauces”?

a)

They are the oldest sauces

b)

They are used only in French cuisine

c)

They produce many derivative sauces

d)

They are only for beginners

26.

Seasoning is best described as:

a)

Adding new flavors

b)

Enhancing natural flavors

c)

Masking bad flavors

d)

Cooking food with butter

27.

The most essential seasoning in cooking is:

a)

Sugar

b)

Basil

c)

Salt

d)

Cinnamon

28.

Salt enhances flavor by:

a)

Making food sweeter

b)

Creating chemical reactions on the palate

c)

Adding new flavor notes

d)

Making food spicy

29.

Flavoring refers to ingredients that:

a)

Only taste salty

b)

Change or add new flavors

c)

Only affect aroma

d)

Only come from herbs

30.

Which ingredient is typically a flavoring?

a)

Salt

b)

Pepper

c)

Garlic

d)

Vinegar

31.

A dish that tastes the same except brighter has been:

a)

Flavored

b)

Seasoned

c)

Burned

d)

Thickened

32.

A dish that tastes noticeably different after adding herbs has been:

a)

Reduced

b)

Seasoned

c)

Emulsified

d)

Flavored

33.

Black pepper used to add slight heat is acting as a:

a)

Thickener

b)

Seasoning

c)

Stabilizer

d)

Flavoring

34.

Black pepper used to significantly alter taste is acting as a:

a)

Seasoning

b)

Flavoring

c)

Thickening agent

d)

Emulsifier

35.

Which ingredient can be both seasoning and flavoring depending on use?

a)

Cinnamon

b)

Paprika

c)

Onion

d)

Pepper

36.

Herbs and spices are usually considered:

a)

Seasonings

b)

Flavorings

c)

Emulsifiers

d)

Reductions

37.

Acid (lemon juice) often functions as a:

a)

Seasoning that brightens flavor

b)

Thickener

c)

Roux substitute

d)

Color agent only

38.

Which of the following is an example of layering seasoning?

a)

Adding all salt at the end

b)

Salting throughout cooking

c)

Adding sugar and then removing it

d)

Adding herbs only before serving

39.

Which is an example of layering flavor?

a)

Adding fresh herbs at the end

b)

Adding salt after cooking

c)

Allowing spices to simmer

d)

Both A and C

40.

An unseasoned dish usually tastes:

a)

Too strong

b)

Flat or dull

c)

Spicy

d)

Sour

41.

Seasoning primarily affects:

a)

Aroma

b)

Mouthfeel

c)

Intensity of existing flavors

d)

Color

42.

Flavorings primarily affect:

a)

Sweetness only

b)

The core taste identity

c)

Texture

d)

Cooking temperature

43.

Adding rosemary to roasted potatoes is an example of:

a)

Seasoning

b)

Flavoring

c)

Thickening

d)

Emulsifying

44.

Adding salt to roasted potatoes is an example of:

a)

Flavoring

b)

Seasoning

c)

Reducing

d)

Glazing

45.

Which ingredient MOST changes the identity of a dish?

a)

Salt

b)

Water

c)

Basil

d)

Lemon zest

46.

A chef adjusts seasoning at the end of cooking in order to:

a)

Change the flavor entirely

b)

Boost existing flavors

c)

Reduce the sauce

d)

Thicken the food

47.

Curry powder used in a dish is an example of:

a)

Seasoning

b)

Flavoring

c)

Thickening

d)

Browning

48.

Over-salted food demonstrates:

a)

Poor seasoning control

b)

Proper flavoring

c)

Correct balance

d)

Good reduction technique

49.

A sauce with fresh herbs stirred in at the last second gains:

a)

More saltiness

b)

Fresh flavor and aroma

c)

Lower temperature

d)

More thickness

50.

A dish that is well-flavored but poorly seasoned will taste:

a)

Complex but dull

b)

Bright and salty

c)

Sweet

d)

Sour

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