Which of the following is NOT a mother sauce?

Unlock all questions

This demo includes only 20 questions. Upgrade to access hundreds of questions, flashcards, exam simulations, and disable ads.

Full question bankExam simulationsFlashcards
From $25.99Unlock all

Prepare for the Pre-PAC Culinary Arts Exam with quizzes featuring multiple choice questions, flashcards, and helpful hints. Master the culinary arts concepts and increase your chances of success!

Multiple Choice

Which of the following is NOT a mother sauce?

Explanation:
Mother sauces are foundational bases in classical cooking, used to build many other sauces. Béchamel, Velouté, and Espagnole fit that role because each is prepared as a base (milk thickened with roux for Béchamel; light stock thickened with roux for Velouté; brown stock with roux and mirepoix for Espagnole) from which numerous derivatives are made. Pesto, however, is a fresh herb-based sauce from Italian cooking, made with basil, pine nuts, garlic, cheese, and olive oil. It’s typically used as a finishing sauce or topping rather than a base that serves as the starting point for a family of related sauces. So pesto is not a mother sauce.

Mother sauces are foundational bases in classical cooking, used to build many other sauces. Béchamel, Velouté, and Espagnole fit that role because each is prepared as a base (milk thickened with roux for Béchamel; light stock thickened with roux for Velouté; brown stock with roux and mirepoix for Espagnole) from which numerous derivatives are made. Pesto, however, is a fresh herb-based sauce from Italian cooking, made with basil, pine nuts, garlic, cheese, and olive oil. It’s typically used as a finishing sauce or topping rather than a base that serves as the starting point for a family of related sauces. So pesto is not a mother sauce.

More Multiple Choice Questions
Subscribe

Get the latest from Passetra

You can unsubscribe at any time. Read our privacy policy