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

Master the art of culinary with our CA1 exam. Focus on stocks, sauces, soups, and knife cuts with multiple-choice questions. Enhance your skills and ace your assessment with insightful explanations.

Multiple Choice

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

Explanation:
The classic set of mother sauces are the five foundational sauces from which many others are built: Béchamel (milk-based white sauce), Velouté (light stock-based), Espagnole (brown sauce from brown roux and stock), Tomate (tomato-based), and Hollandaise (emulsified butter sauce). Demi-glace is not one of them; it’s a derivative or finishing sauce. It’s made by concentrating Espagnole with additional stock and wine until it becomes very rich and glossy, then used to flavor or finish other sauces. Because it’s built from Espagnole and used as a base to create other sauces rather than standing as a primary foundational sauce itself, it’s categorized as a derivative/grand sauce rather than one of the five mother sauces.

The classic set of mother sauces are the five foundational sauces from which many others are built: Béchamel (milk-based white sauce), Velouté (light stock-based), Espagnole (brown sauce from brown roux and stock), Tomate (tomato-based), and Hollandaise (emulsified butter sauce). Demi-glace is not one of them; it’s a derivative or finishing sauce. It’s made by concentrating Espagnole with additional stock and wine until it becomes very rich and glossy, then used to flavor or finish other sauces. Because it’s built from Espagnole and used as a base to create other sauces rather than standing as a primary foundational sauce itself, it’s categorized as a derivative/grand sauce rather than one of the five mother sauces.

More Multiple Choice Questions
Subscribe

Get the latest from Passetra

You can unsubscribe at any time. Read our privacy policy