Name the five mother sauces of classical cuisine as presented in the video.

The five mother sauces are Béchamel, Velouté, Espagnole, Tomato, and Hollandaise.

What is the primary difference between Béchamel and Velouté sauces?

Béchamel uses milk as its liquid component, while Velouté uses stock.

Grade 10th Grade · Career & Technical Education · 30 min· Culinary 2 Mother Sauces

I can identify the five mother sauces of classical cuisine.

Keto angel- Conexión, Sueños y Bienestar · 3:31

Basic Sauce Making: Mastering Mother Sauces and Their Variations.

3 key concepts

1
In classic French cuisine, the five mother sauces are béchamel, velouté, espagnole, tomato, and hollandaise.
2
Béchamel is a creamy white sauce made with butter, flour, and milk, while velouté is a light sauce made with stock instead of milk.
3
Hollandaise is a warm emulsion of egg yolks, lemon juice, and melted butter, often served with eggs Benedict or asparagus.

3 questions · Multiple choice & Short answer

Quick comprehension check

“Name the five mother sauces and their bases”

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