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Red Seal Cook Exam (Interprovincial)

E. Sauces: practice questions

Our Red Seal Cook bank has 20 questions on this topic. Here are 5 of them with answers; the full mock exam draws from every topic, like the real one.

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Question 1

Mornay sauce is a béchamel with added:

  1. Egg yolks and lemon
  2. Mushrooms and cream
  3. Tomato and bacon
  4. Gruyère and Parmesan cheese
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D. Gruyère and Parmesan cheese — Mornay: add grated Gruyère and Parmesan to béchamel and finish with butter.

Question 2

Beurre manié is:

  1. Butter cooked slowly until the milk solids turn brown and smell nutty
  2. Clarified butter with herbs
  3. Butter whisked into a wine reduction
  4. Equal weights of soft butter and flour kneaded together, uncooked
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D. Equal weights of soft butter and flour kneaded together, uncooked — Beurre manié is equal amounts by weight of flour and soft butter, used for quick thickening at the end.

Question 3

Béchamel is made by thickening which liquid with white roux?

  1. Milk
  2. White veal stock
  3. Fish stock
  4. Brown stock
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A. Milk — Béchamel is milk thickened with white roux; velouté uses a white stock.

Question 4

When is beurre manié normally added to a sauce or stew?

  1. At the start, before any liquid is added, so the flour taste can cook out
  2. At the end of cooking, for quick thickening
  3. Only to cold sauces
  4. Only in hollandaise
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B. At the end of cooking, for quick thickening — Unlike roux, beurre manié is not cooked first and is usually added at the end of cooking.

Question 5

Which roux is cooked only until frothy and is used for béchamel?

  1. Blond roux
  2. Brown roux
  3. Dark Cajun roux
  4. White roux
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D. White roux — White roux is cooked briefly and removed from the heat when frothy; it is used in béchamel.

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