Culinary I – Stocks, Sauces, Soups, & Knife Cuts Common Assessment 1 (CA1) Practice Test

Which grand sauce is made from a stock and tomatoes (roux optional)?

Bechamel Veloute Tomato Sauce Brown/Espagnole Sauce

Correct Answer:

Tomato Sauce

Explanation:

Tomato sauce is the grand sauce built from a stock plus tomatoes, with roux optional. The stock provides the body and depth, while tomatoes give the characteristic color and flavor. Some versions thicken with a little roux, but that step isn’t required, which matches the “roux optional” idea. The other grand sauces rely on milk or white/brown stock thickened with roux, or in the case of Hollandaise, an egg-yolk and butter emulsion, not tomatoes. So the sauce made from a stock and tomatoes is the Tomato Sauce.

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