Sauces for Courses 

1. Which French sauce is traditionally paired with poached fish and known for its tangy, buttery base?

HollandaiseBeurre blancVeloutéEspagnole

2. What gives a Romesco sauce its deep smoky flavor?

Roasted red peppersCharred tomatoesSmoked paprikaBurnt garlic

3. In a classic reduction, what’s happening to the sauce?

Water evaporates, flavours concentrateIt’s chilled to thickenCream is added for smoothnessFlour is added for structure

4. A “mother sauce” becomes a “daughter sauce” when:

It’s chilled overnightIt’s flavoured or modifiedIt’s mixed with a starchIt’s whisked with butter

5. Which sauce relies on emulsification between oil and acid to hold together?

ChimichurriHollandaiseVinaigretteGravy

6. What’s the star umami source in Worcestershire sauce?

AnchoviesMushroomsSoybeansMolasses

7. The thick, spicy-sweet Gochujang paste in Korean cooking is made primarily from:

Rice and chiliSoy and garlicFermented soybeans and chiliChili and vinegar

8. In Italian cooking, “Sugo” refers to:

A heavy cream-based sauceA tomato-based cooking sauceA seafood dressingA wine reduction

9. Which sauce’s texture depends on slow caramelization, not thickening agents?

Onion gravyDemi-glaceTeriyakiCaramel

10. In Mexican cuisine, what makes Mole poblano distinct?

Use of chocolateFresh corianderRoasted cornSour cream

11. What does “au jus” literally mean in French?

With sauceWith its own juicesWith butterWith herbs

12. When a sauce “breaks,” what has happened?

It overheated and separatedIt thickened too muchIt became too saltyIt absorbed too much air

13. Which ingredient gives tzatziki its cooling edge?

MintDillCucumberYogurt

14. The Japanese “ponzu” sauce is defined by which two elements?

Soy and citrusMiso and chiliRice vinegar and sesameGinger and mirin

15. The key to a perfectly glossy pan sauce is:

Rapid whisking and cold butter finishLong simmering and constant stirringCream and starch balanceChilling before serving