Which world cuisine established the classification system of the five ‘Mother Sauces’ (Béchamel, Velouté, Espagnole, Hollandaise, and Tomate), which serve as the foundational building blocks for hundreds of other secondary sauces?

💡 Explanation:

Classical French cuisine, formalized largely by chefs like Auguste Escoffier, established the system of five Mother Sauces. These basic sauces are the starting point from which virtually all other classical European sauces are derived.