Quiz on The Five Mother Sauces of French Cuisine

What is the base ingredient of Béchamel sauce?

• Milk

• Butter

• Tomato

• Beef stock

Which sauce is thickened using a brown roux?

• Béchamel

• Veloute

• Hollandaise

• Espagnole

What is a common secondary sauce made from Hollandaise?

• Puttanesca

• Mushroom sauce

• Bearnaise

• Mornay sauce

Which mother sauce is often served with pasta?

• Béchamel

• Espagnole

• Hollandaise

• Tomato

What thickening agent is used in a Veloute sauce?

• Reduction

• Emulsion

• Purees

• Roux

Which sauce uses butter as its base?

• Tomato

• Espagnole

• Hollandaise

• Veloute

What is the main ingredient in a red sauce?

• Tomato

• Milk

• Butter

• Chicken stock

Which sauce is commonly flavored with nutmeg?

• Veloute

• Hollandaise

• Espagnole

• Béchamel

What type of stock is used as a base for Espagnole sauce?

• Fish

• Chicken

• Beef

• Vegetable

Which sauce is a rich creamy sauce thickened through emulsions?

• Hollandaise

• Veloute

• Espagnole

• Béchamel