Sauces

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Author:
mynuex
ID:
135783
Filename:
Sauces
Updated:
2012-02-16 12:09:52
Tags:
Sauces
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Description:
Sauces for exam
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  1. What is a sauce?
    A Thickened liquid plus seasoning.
  2. What is sauce used for?
    To enhance food items.
  3. Fine Sauces are made by using what two thing?
    1. Using well-made stocks

    2. Using high-quality thickening agents
  4. What 4 thing does sauce adds to food?
    • 1. moisture
    • 2. appearance
    • 3. flavor richness
    • 4. interest and appeal
  5. What are the 3 structures of a Sauce?
    • 1. A liquid=body of the sauce
    • 2. A thickening agent
    • 3. Additional seasonings or flavoring
  6. 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
  7. Roux is consist of what two ingredients?
    • 1. Fat
    • 2. Flour
  8. What is the 3 Roux procedure?
    • 1. Melt the fat
    • 2. Add flour
    • & mix thoroughly
    • 3. Cook to the desired color
  9. Incorporating Roux into a Liquid
    • 1. Add cold stock into a hot roux
    • 2. Add room temperature roux into a hot stock
  10. 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
  11. 3 Standards of Quality for Sauces?
    • 1. Consistency and body
    • 2. Flavor
    • 3. Appearance
  12. Small sauces?
    • Demi-glace
    • *Half brown sauce plus half brown stock, reduced by half.
  13. 6 Modern Sauces?
  14. 1. Broths and jus
    • 2. Purées
    • 3. Cream reductions
    • 4. Salsa, relishes, chutney
    • 5. Asian sauces
    • 6. Flavored oils

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