Which of the following is a derivative sauce (not a mother sauce)?

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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 a derivative sauce (not a mother sauce)?

Explanation:
Derivative sauces come from taking a mother sauce and modifying it with added ingredients to create something new. Mornay is made by enriching Béchamel, the white sauce, with grated cheese (and sometimes a touch of cream). That direct transformation—keeping the same base technique while adding cheese—exemplifies how a derivative sauce is formed. The other options are classic mother sauces themselves (Béchamel and Espagnole) or are more typically treated as different derivatives in other classifications, so they don’t illustrate the derivative relationship as clearly as Mornay does.

Derivative sauces come from taking a mother sauce and modifying it with added ingredients to create something new. Mornay is made by enriching Béchamel, the white sauce, with grated cheese (and sometimes a touch of cream). That direct transformation—keeping the same base technique while adding cheese—exemplifies how a derivative sauce is formed. The other options are classic mother sauces themselves (Béchamel and Espagnole) or are more typically treated as different derivatives in other classifications, so they don’t illustrate the derivative relationship as clearly as Mornay does.

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