Lesson 7 - Sauces Flashcards
The word sauce came from the Latin word salus, meaning “ “
Salted
Spanish and Italian used the term
Salsa
are flavorful liquids, normally thickened, and they add flavor and excitement to a dish that is otherwise bland, It works like a seasoning.
Sauces
What are the functions of sauces?
- Provides moisture
- Enhances flavor
- Provides richness
- Enrich appearance (color and shine)
- Creates interest and appetite appeal
What are the main ingredient used in making sauce?
- Liquid
- Thickening Agent
- Other Flavoring Ingredients
It serves as the base or the body of most sauces
Liquid
A good sauce must be thick but not too heavy and pasty.
Thickening Agent
is used to describe the right texture of the sauce
nappe
The purpose of _______the sauces of soups is to add consistency and texture and to be tongue
thickening agents
The most commonly used thickening agents for sauces are
Starches
The use of ______ in making roux depends upon the requirement of taste, aroma, and texture of the sauce and grav preparation.
Fat
Types of fat
- Clarified butter
- Margarine
- Animal fat
- Vegetable oil and shortening
is used for the finest sauces because of its flavor
Clarified butter
is used as a replacement for butter because of its cheaper cost.
Margarine
are used for gravies. Lard, chicken, and beef drippings can be used to enhance the flavor of the sauce.
Animal fats
The high melting point of shortening gives unpleasant muzzy feeling in the mouth
Vegetable oil and shortening
The three types of Roux
-White Roux
-Blond Roux
-Brown Roux
is a thickening agent made from equal weight parts of flour and fat.
Roux
thickening agent is a thin mixture of cold water and flour that is whisked together into a “slurry” before being added into a sauce.
White wash
it is made by an equal mixture of soft raw butter and flour kneaded together to form a smooth paste
Beurre Mannie
is a mixture of equal parts of cornstarch and liquid.
Slurry
Other starches
- Arrowroot
- Waxy Maize
- Pregelatinized or Instant Starches
- Bread Crumbs and Other Crumbs
is handled like cornstarch
Waxy Maize
has a high cost and is obtained from several tropical plants.
Arrowroot
rehydrate immediately in water even without heat and delivers a uniform high viscosity batter.
Pregelatinized or Instant starches
An economical way of thickening sauces or soups is by pulverizing .
Bread Crumbs
Dairy Products
- Butter
- Cream
- Egg Yolk
is best used as a thickener for wine and stocks based sauces.
Butter
must be reduced when using a thickener.
Cream
have lecithin that helps thicken and emulsify sauces
Egg Yolks
Finishing Techniques
- Reduction
- Straining
- Deglazing
- Enriching with Butter and cream
- Seasoning
is essential in finishing sauces.
Reduction
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
Liaison
China cap or fine mesh chinois is usually used to strain sauces
Straining
is associated with sautéing
Deglazing
three types of Enriching with Butter and cream
-Liaison
-Heavy cream
-Butter
the last step in any recipe is to adjust
Seasoning
sauce is a finished sauce made by a thickened veal veloute added by lemon juice and liaison
Allemande
