Southern Sun Abu Dhabi Commis Chef Interview Questions and Answers

The 5 mother sauces are the foundation of classical French cuisine, including Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.

• Béchamel - a white sauce made from milk and a white roux

• Velouté - a light stock-based sauce thickened with a roux

• Espagnole - a brown sauce made from brown stock and brown roux

• Hollandaise - an emulsified sauce made from butter, egg yolks, and lemon juice

• Tomato - a tomato-based sauce often u

Main ingredients for Vinaigrette include oil, vinegar, mustard, salt, and pepper.

• Oil (such as olive oil or vegetable oil)

• Vinegar (such as red wine vinegar or balsamic vinegar)

• Mustard (Dijon mustard is commonly used)

• Salt

• Pepper