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Sauces
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What is a sauce?
A Thickened liquid plus seasoning.
What is sauce used for?
To enhance food items.
Fine Sauces are made by using what two thing?
1. Using well-made stocks
2. Using high-quality thickening agents
What 4 thing does sauce adds to food?
1. moisture
2. appearance
3. flavor richness
4. interest and appeal
What are the 3 structures of a Sauce?
1. A liquid=body of the sauce
2. A thickening agent
3. Additional seasonings or flavoring
What are the 5 mother Sauces?
1. Veloute-White stock
2. Espagnole-Brown stock
3. Bechamel-Milk
4. Tomato-Tomato + Stock
5. Hollandaise-Clarified butter
Roux is consist of what two ingredients?
1. Fat
2. Flour
What is the 3 Roux procedure?
1. Melt the fat
2. Add flour
& mix thoroughly
3. Cook to the desired color
Incorporating Roux into a Liquid
1. Add cold stock into a hot roux
2. Add room temperature roux into a hot stock
What are the other 9 Thickening Agents?
1. Beurre manié
2. Whitewash
3. Cornstarch
4. Arrowroot
5. Waxy Maize
6. Liaison - Egg yolk and cream
7. Instant starches
8. Vegetable purées
9. Bread crumbs
3 Standards of Quality for Sauces?
1. Consistency and body
2. Flavor
3. Appearance
Small sauces?
Demi-glace
*Half brown sauce plus half brown stock, reduced by half.
6 Modern Sauces?
1. Broths and jus
2. Purées
3. Cream reductions
4. Salsa, relishes, chutney
5. Asian sauces
6. Flavored oils
Author
mynuex
ID
135783
Card Set
Sauces
Description
Sauces for exam
Updated
2012-02-16T17:09:52Z
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