Sauce Sleuth Worksheet
Culinary Arts Classical Brigade Curriculum
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Sauce Identification Activity
Analyze recipe profiles to classify underlying mother sauces or identify independent preparations.
Name:
Date:
Score:
Directions
Read each recipe's ingredients and method. Select the foundational French mother sauce (Béchamel, Velouté, Espagnole, Tomato, Hollandaise), or choose None for independent preparations.
1. Mango Chutney
RECIPE #01
Ingredients: Mango, sugar, vinegar, spices.
Instructions: Simmer ingredients until thickened; serve as condiment.
A Béchamel
B Velouté
C None
D Hollandaise
2. Eggs Benedict
RECIPE #02
Ingredients: Egg yolks, lemon juice, butter, salt, cayenne pepper.
Instructions: Whisk yolks with lemon juice, slowly stream in melted butter until creamy.
A None
B Tomato Sauce
C Hollandaise
D Velouté
3. Spaghetti with Marinara
RECIPE #03
Ingredients: Olive oil, garlic, onions, crushed tomatoes, basil, oregano, salt.
Instructions: Sauté garlic and onions, add tomatoes and herbs, simmer 30 min.
A Tomato Sauce
B Espagnole
C Hollandaise
D None
4. Beef Stroganoff
RECIPE #04
Ingredients: Butter, flour, beef stock, sour cream, seared beef, mushrooms.
Instructions: Make a roux, add stock, simmer, stir in sour cream.
A Béchamel
B Velouté
C Espagnole
D None
5. Cheese Sauce (Mornay)
RECIPE #05
Ingredients: Butter, flour, milk, Gruyère cheese, salt, pepper, nutmeg.
Instructions: Make a roux, add milk, simmer, melt in cheese.
A Hollandaise
B Béchamel
C Velouté
D Tomato
6. Roast Beef with Demi-Glace
RECIPE #06
Ingredients: Brown stock, brown sauce, wine, aromatics.
Instructions: Combine and reduce slowly until thick and glossy.
A Velouté
B Espagnole
C None
D Hollandaise
7. Chicken Parmesan
RECIPE #07
Ingredients: Breaded cutlets, mozzarella, Parmesan, pomodoro sauce.
Instructions: Simmer aromatics and tomatoes, purée; top cutlets and bake.
A Tomato Sauce
B Velouté
C Béchamel
D None
8. Brown Butter Sage Sauce
RECIPE #08
Ingredients: Butter, sage leaves, salt, lemon zest.
Instructions: Melt butter until browned, add sage, toss pasta.
A Hollandaise
B Béchamel
C None
D Velouté
9. Shrimp Newberg
RECIPE #09
Ingredients: Butter, flour, cream, egg yolks, sherry, shrimp.
Instructions: Make roux, add cream, fold in yolks and sherry; stir in shrimp.
A Velouté
B Béchamel
C Hollandaise
D None
10. Veal Marsala
RECIPE #10
Ingredients: Veal cutlets, butter, flour, Marsala wine, veal stock, shallots.
Instructions: Make roux-based pan sauce with stock and wine; reduce.
A Espagnole
B Velouté
C None
D Hollandaise
Culinary Knowledge Check • Continue to Page 2 for Questions 11–20 Sauce Identification Activity • 1–10
Culinary Arts Sauce Identification • Section II
Page 2 of 2
Culinary Excerpts Continued
Continue identifying the foundational mother sauce for items 11 through 20.
Student Name:
Station:
11. Lobster Thermidor
RECIPE #11
Ingredients: Butter, flour, milk, Gruyère cheese, mustard, lobster meat.
Instructions: Make roux, add milk, cheese, seasonings; fold in lobster.
A Béchamel
B Hollandaise
C Velouté
D Tomato
12. Chicken Suprême
RECIPE #12
Ingredients: Butter, flour, chicken stock, cream, cooked chicken.
Instructions: Make roux, add stock, add cream, serve over chicken.
A Velouté
B Béchamel
C Espagnole
D None
13. Buffalo Wing Sauce
RECIPE #13
Ingredients: Hot sauce, butter, vinegar, cayenne pepper.
Instructions: Melt butter, stir in hot sauce, vinegar, and spices.
A None
B Tomato
C Béchamel
D Velouté
14. Ratatouille (Vegetable Stew)
RECIPE #14
Ingredients: Zucchini, peppers, eggplant, tomatoes, onions, garlic, oil.
Instructions: Sauté vegetables, simmer together until tender.
A None
B Tomato
C Béchamel
D Velouté
15. Pasta Alfredo
RECIPE #15
Ingredients: Butter, heavy cream, Parmesan, garlic, fettuccine.
Instructions: Heat butter and cream, stir in cheese, toss with pasta.
A Béchamel
B Hollandaise
C Velouté
D None
16. Steak with Butter Sauce
RECIPE #16
Ingredients: Butter, egg yolks, tarragon vinegar, shallots, tarragon.
Instructions: Emulsify butter into egg yolks and reduce over gentle heat.
A Hollandaise
B Velouté
C Béchamel
D None
17. Thai Green Curry
RECIPE #17
Ingredients: Chicken, coconut milk, curry paste, vegetables, fish sauce.
Instructions: Sauté curry paste, add coconut milk, simmer until cooked.
A Hollandaise
B Velouté
C Béchamel
D None
18. Chicken à la King
RECIPE #18
Ingredients: Butter, flour, milk, chicken, mushrooms, peppers, pimentos.
Instructions: Make a roux, add milk, simmer until thickened; stir in chicken.
A Béchamel
B Velouté
C None
D Hollandaise
19. Caponata
RECIPE #19
Ingredients: Eggplant, bell peppers, tomatoes, capers, olives, vinegar, sugar.
Instructions: Sauté vegetables, simmer with vinegar and sugar until tender.
A Espagnole
B Velouté
C Béchamel
D None
20. Barbecue Sauce
RECIPE #20
Ingredients: Tomato paste, vinegar, brown sugar, molasses, mustard, spices.
Instructions: Combine ingredients in a saucepan, simmer until thickened.
A Hollandaise
B Velouté
C Béchamel
D None
Chef's Review Verify liquid base and thickening agent (roux or emulsion).
Total Correct: / 20 Grade:
Classical Culinary Arts • Mother Sauce Taxonomy End of Assessment
