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HPC 1LEC > Lesson 7 - Sauces > Flashcards

Lesson 7 - Sauces Flashcards

1
Q

The word sauce came from the Latin word salus, meaning “ “

A

Salted

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2
Q

Spanish and Italian used the term

A

Salsa

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3
Q

are flavorful liquids, normally thickened, and they add flavor and excitement to a dish that is otherwise bland, It works like a seasoning.

A

Sauces

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4
Q

What are the functions of sauces?

A
  1. Provides moisture
  2. Enhances flavor
  3. Provides richness
  4. Enrich appearance (color and shine)
  5. Creates interest and appetite appeal
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5
Q

What are the main ingredient used in making sauce?

A
  1. Liquid
  2. Thickening Agent
  3. Other Flavoring Ingredients
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6
Q

It serves as the base or the body of most sauces

A

Liquid

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7
Q

A good sauce must be thick but not too heavy and pasty.

A

Thickening Agent

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8
Q

is used to describe the right texture of the sauce

A

nappe

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9
Q

The purpose of _______the sauces of soups is to add consistency and texture and to be tongue

A

thickening agents

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10
Q

The most commonly used thickening agents for sauces are

A

Starches

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11
Q

The use of ______ in making roux depends upon the requirement of taste, aroma, and texture of the sauce and grav preparation.

A

Fat

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12
Q

Types of fat

A
  1. Clarified butter
  2. Margarine
  3. Animal fat
  4. Vegetable oil and shortening
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13
Q

is used for the finest sauces because of its flavor

A

Clarified butter

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14
Q

is used as a replacement for butter because of its cheaper cost.

A

Margarine

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15
Q

are used for gravies. Lard, chicken, and beef drippings can be used to enhance the flavor of the sauce.

A

Animal fats

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16
Q

The high melting point of shortening gives unpleasant muzzy feeling in the mouth

A

Vegetable oil and shortening

17
Q

The three types of Roux

A

-White Roux
-Blond Roux
-Brown Roux

18
Q

is a thickening agent made from equal weight parts of flour and fat.

A

Roux

19
Q

thickening agent is a thin mixture of cold water and flour that is whisked together into a “slurry” before being added into a sauce.

A

White wash

20
Q

it is made by an equal mixture of soft raw butter and flour kneaded together to form a smooth paste

A

Beurre Mannie

21
Q

is a mixture of equal parts of cornstarch and liquid.

A

Slurry

22
Q

Other starches

A
  1. Arrowroot
  2. Waxy Maize
  3. Pregelatinized or Instant Starches
  4. Bread Crumbs and Other Crumbs
23
Q

is handled like cornstarch

A

Waxy Maize

23
Q

has a high cost and is obtained from several tropical plants.

A

Arrowroot

23
Q

rehydrate immediately in water even without heat and delivers a uniform high viscosity batter.

A

Pregelatinized or Instant starches

24
Q

An economical way of thickening sauces or soups is by pulverizing .

A

Bread Crumbs

25
Q

Dairy Products

A
  1. Butter
  2. Cream
  3. Egg Yolk
26
Q

is best used as a thickener for wine and stocks based sauces.

A

Butter

27
Q

must be reduced when using a thickener.

A

Cream

28
Q

have lecithin that helps thicken and emulsify sauces

A

Egg Yolks

29
Q

Finishing Techniques

A
  1. Reduction
  2. Straining
  3. Deglazing
  4. Enriching with Butter and cream
  5. Seasoning
29
Q

is essential in finishing sauces.

A

Reduction

30
Q

this is the process of thickening a sauce or soup by using a mixture of egg yolk and heavy cream that add richness and smoothness to the sauce at the end of cooking

A

Liaison

31
Q

China cap or fine mesh chinois is usually used to strain sauces

A

Straining

32
Q

is associated with sautéing

A

Deglazing

33
Q

three types of Enriching with Butter and cream

A

-Liaison
-Heavy cream
-Butter

34
Q

the last step in any recipe is to adjust

A

Seasoning

35
Q

sauce is a finished sauce made by a thickened veal veloute added by lemon juice and liaison

A

Allemande

HPC 1LEC (6 decks)

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