Sample interview questions: Can you explain your understanding of different types of sauces and how you create them from scratch?
Sample answer:
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Béchamel Sauce (White Sauce) :
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Roux-based sauce made from a mixture of butter, flour, and milk.
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Uses : Lasagna, cannelloni, mac and cheese, creamed spinach.
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Velouté Sauce (Blond Sauce) :
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Roux-based sauce made from a mixture of butter, flour, and a light stock (chicken, fish, or veal).
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Uses : Fish dishes, chicken dishes, fricassee, blanquettes.
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Espagnole Sauce (Brown Sauce) :
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Roux-based sauce made from a mixture of butter, flour, and brown stock (beef, veal, or game).
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Uses : Stews, braises, pot roasts, meatloaf, tournedos Rossini.
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Tomate Sauce (Tomato Sauce) :
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Made from fresh or canned tomatoes, sautéed vegetables (onion, garlic, celery), herbs, spices, and seasoning.
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Uses : Pasta dishes, pizzas, meatballs, chicken parmesan.
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Hollandaise Sauce (Butter Sauce) :
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Emulsified sauce made from egg yolks, melted butter, lemon juice, and seasoning.
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Uses : Eggs ben… Read full answer