G10 Sauce Flashcards

1
Q

basic ingredient milk which is thickened with flour enriched with butter

A

white sauce

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2
Q

chief ingredients are veal, chicken and fish broth, thickened with blonde roux

A

veloute sauce

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3
Q

rich emulsified sauce made from butter, egg yolks, lemon juice and cayenne

A

hollandaise

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4
Q

consists of liquid dispirsed with or without an emulsifier in another liquid that usually would not mix together

A

emulsion

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5
Q

brown roux-based sauce made with margarine or butter, flavor and brown stock

A

brown sauce/espagnole

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6
Q

made from stock(ham/pork) and tomato products seasones with spices and herbs

A

tomato

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7
Q

made just before they are to be used

A

hot sauces

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8
Q

cooked ahead of time, then cooled, covered, and placed in the refrigerator to chill

A

col sauces

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9
Q

flour

A
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10
Q

mix startch with fat- roux

mis startch with cold liquid - slurry

A
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11
Q

cooked mixture of equal parts by weight of fat and flour

A

roux

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12
Q

clarified butter
margarine
animal fat
vegetable oil and shortening

A
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13
Q

white roux
blond roux
brown roux

A
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14
Q
discarding
oilingoff
poor texture
synersis
oil streaking
A
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15
Q
reduction
straining
deglazing
enriching
seasoning
A
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