Commis Chef 2 Interview Questions and Answers

The mother sauces in classical cuisine are foundational sauces that serve as the basis for many other sauces.

• The mother sauces are: Bechamel, Veloute, Espagnole, Tomato, and Hollandaise.

• Each mother sauce is characterized by its main ingredients and method of preparation.

• For example, Bechamel is made with milk and a white roux, while Espagnole is made with brown stock and a brown roux.

• These sauces can be used as is or as a base for creating derivative sauces.

Basic cuts include julienne, brunoise, dice, chiffonade, and mince. In my last job, I worked with these cuts in preparing various dishes.

• Julienne - long, thin strips

• Brunoise - small dice

• Dice - medium-sized cubes

• Chiffonade - finely sliced or shredded

• Mince - very finely chopped

Types of sauces commonly used in continental cuisine include bechamel, hollandaise, and tomato sauce.

• Bechamel sauce is a white sauce made from butter, flour, and milk.

• Hollandaise sauce is a rich, creamy sauce made from butter, egg yolks, and lemon juice.

• Tomato sauce is a savory sauce made from tomatoes, onions, garlic, and herbs.

Some international soups include French onion soup, Tom yum soup from Thailand, and Gazpacho from Spain.

• French onion soup - France

• Tom yum soup - Thailand

• Gazpacho - Spain

• Miso soup - Japan

• Borscht - Russia