EXAM 4: Sauces And Thickening Techniques Flashcards
What is the difference between thickened and unthickened sauces
Thickened sauces use a starch as a thickening agent where unthickened sauces do not use a starch
What are examples of thickened sauces
Cheese
Custard
Gravy
White Sauce (bechamel sauce)
Variations of white sauce
BBQ sauce
What are examples of unthickened sauces
Hollandaise
Tomato
Butter
Chocolate
Fruit
Gravy (just the juices “au jus”)
Hard
Tartar
What does it mean for a sauce to be a mother sauce
The foundational sauces
Term used in French cooking
What are the mother sauces
Think of BETH V (a mother name)
Bechamel
Espanole
Tomato
Hollandaise
Veloute
What does is mean for a sauce to be a small sauce
Secondary sauce created when flavor is added to a “mother sauce”
What mother sauces are exceptions to making small sauces
Tomato and hollandaise
Typically wont create small sauces
What are the unthickened mother sauces
Tomato and Hollandaise
What is the liquid, thickener and seasonings of tomato sauces
Tomato with vegetables and herbs
Liquid: tomato, water
Thickener: puréed vegetables (tomato + others)
Seasonings:
- garlic, onion
- herbs: basil, oregano, parsley
- add to taste salt and pepper
What is the hollandaise sauce, its liquid, thickener, seasonings and flavorings
Rich in butter, egg-thickened sauce
Liquid: clarified butter
Thickener: egg yolk
Seasoning: salt, pepper
Flavorings: lemon juice, white wine vinegar
What are the three basic ingredients of thickened sauces
Liquid, seasonings/flavorings and the thickening agent (starch)
What are typical liquids used in thickened sauces
Stock (white or brown)(espanole and veloute), milk(béchamel), tomato juice or puree
What are typical seasonings/flavorings used in thickened sauces
Common: salt, black pepper, white pepper, cayenne, herbs, wine
Others: vinegar, wine, tomato products, or lemon (added after gelatinization)
What is the typical thickening agents (starches) used in thickened sauces
Wheat flour is the most common (for North American cooking)
Cornstarch is the most common for Asian dishes
Arrowroot, tapioca, rice
What are the starches used for gluten free diets
Cornstarch, rice, tapioca, arrowroot (expensive)
What are the types of thickened mother sauces
Bechamel, espangole and veloute
What is the liquid, thickener and seasonings of a bechamel sauce
Liquid: milk
Thickener: roux
Seasonings: add to taste (salt, pepper, herbs)
Basics for sauces: add cheese for cheese sauce
What is the liquid and thickener of espangole sauce
Liquid: stock
Thickener: starch
Dark/brown sauce
Typically uses beef stock
What is the liquid and thickener used in veloute sauces
Liquid: stock
Thickener: roux
Typically veal stock, sometimes chicken or fish
Lighter sauce
Served with poultry, veal, fish or veggies
What is in a stock
Long boiled -> 3 hours
Water
Meaty bones
Vegetables
Herbs
What are the ways to prepare thickening agents
Roux, Beurre Manie and slurry
What is a roux
Melted fat (typically butter) mixed with flour (wheat) in equal parts
Roux is the foundation of what sauces
White sauces, thickened gravies, gumbo
Roux color depends on…
Cooking time and amount of thickener used
Longer cooking time -> darker roux
Cajun cooking and darker sauces use darker roux
The longer the roux is cooked the less thickening power the roux has (starch begins to break down)
