Classical Techniques & Sauces
What classical techniques & sauces means
Knife cuts, mother sauces and core professional techniques.
Before you start
Not confident yet? Work through Nutrition and Menu Planning first.
Worked example
One question from this skill's own question bank, shown with its full working.
The five French mother sauces include béchamel, velouté, espagnole, hollandaise and:
- mayonnaise
- tomato
- gravy
- pesto
Working: Carême/Escoffier’s five: béchamel, velouté, espagnole, hollandaise, tomate.
Curriculum and exam alignment
Curriculum notes are a general guide to where this work normally sits. Always check the syllabus your school or examination body is currently using.
Related skills
Other Cooking Methods and Nutrition skills in Culinary Arts, at the same point in the course.
Other Culinary Arts topics
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Practise classical techniques & sauces
8 questions with a worked answer after every attempt, and a SmartScore that tracks how close you are to mastery.