Medettarianen Sauce

Question 1

VIERGE SAUCE

Answer 1

Sauce vierge is a French sauce made : 
Olive oil , 
lemon juice, 
chopped tomato , 
chopped basil 
, crushed coriander seed 
And can be :chives, parsley

Question 2

LOBSTER BISQUE SAUCE

Answer 2

bisque is a thick cream soup that chef’s purée and strain for a fine, smooth final result. Traditional bisque recipes feature seafood like lobster, crayfish, shrimp, or crab as the main ingredient—chefs typically grind-граинд the crustacean shells into a fine paste to thicken the mixture.

Question 3

Carpachio

Answer 3

Carpaccio is a dish of meat or fish, thinly sliced or pounded thin, and served raw, typically as an appetizer. It was invented in 1963 by Giuseppe Cipriani from Harry’s Bar in Venice, Italy and popularised during the second half of the twentieth century. The most used cut for carpaccio is the centre of the fillet, although sirloin can be used for a more intense flavour.

Question 4

CONFIT

Answer 4

Confit is any type of food that is cooked slowly over a long period as a method of preservation. Confit as a cooking term describes when food is cooked in grease,-Гриис oil or sugar water, at a lower temperature, as opposed to deep frying.

Question 5

SOUS VIDE

Answer 5

Sous vide, also known as low temperature long time cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times at a precisely regulated temperature.

Question 6

AIOLI SAUCE

Answer 6

Aioli, allioli or aïoli is a cold sauce consisting of an emulsion of garlic, salt, olive oil, and often egg; it is found in the cuisines of the northwest Mediterranean, from Andalusia to Calabria. The names mean "garlic and oil" in Catalan, Provençal and Italian.
Garlic 
Salt 
Olive oil 
Egg

Question 7

PROVENCAL CUISINE

Answer 7

The cuisine of Provence is the result of the warm, dry Mediterranean climate; the rugged landscape, good for grazing sheep and goats but, outside of the Rhône Valley, poor soil for large-scale agriculture; and the abundant seafood on the coast.
•The basic ingredients are olives and olive oil, garlic, sardines, rockfish, sea urchins and octopus, lamb and goat, chickpeas, and local fruits, such as grapes, peaches, apricots, strawberries, cherries, and the famous melons of Cavaillon.

Question 8

LOBSTER THERMIDOR

Answer 8

Lobster Thermidor is a French dish of lobster meat cooked in a rich wine sauce, stuffed back into a lobster shell, and browned. The sauce is often a mixture of egg yolks and Brandy (such as Cognac), served with an oven-browned cheese crust, typically Gruyère. The sauce originally contained mustard (typically powdered mustard).Due to expensive ingredients and extensive preparation involved, Lobster Thermidor is usually considered a recipe for special occasions.
Sauce :
Egg
Brandy 
Served with Cheese Grayer 
Mustard 
Powder mustard

Question 9

CHIMICHURRI SAUCE

Answer 9

Chimichurri is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. Found in Argentinian and Uruguayan cuisines, the sauce comes in a green and red version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar.
Parsley 
Minced garlic 
Olive oil 
Oregano 
Red wine vinegar

Question 10

ALBUFERA

Answer 10

Albufera sauce is a daughter sauce of French cuisine. It is based on a Suprême sauce, which itself derives from the mother sauce velouté. With additional of Cayenne pepper and cream.

Question 11

THE FIVE FRENCH MOTHER SAUCES

Answer 11

The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.

Question 12

BECHAMEL

Answer 12

Bechamel is a sauce traditionally made from a white roux (butter and flour) and milk. Bechamel may also be referred to as besciamella (Italy), besamel (Greece), or white sauce (U.S.). French, Italian and Greek bechamel sauce recipes include salt and nutmeg as a seasoning base.
Roux
milk
And nutmeg and salt as a seasoning base

Question 13

VELOUTE-Велюта

Answer 13

The term velouté is the French word for velvety. A velouté sauce features a white stock thickened with a blond roux, resulting in a velvety, smooth texture. While the most common type of velouté uses chicken stock as a base, you can make it with fish stock or veal stock, depending on the protein in your final dish.

blond roux-flour and butter
White stock can be from chicken , veal , fish

Question 14

ESPAGNOLE

Answer 14

•It is a meaty, rich brown sauce made with beef or veal stock, a brown roux, and enriched with tomato puree and mirepoix (finely diced carrots, celery, and onions). The origins of the sauce have been disputed with various colorful stories tying it to Spain, but once chef Auguste Escoffier embraced it, it was accepted unequivocally as French.
Rich brown sauce 
Made with beef or veal stock 
Brown roux 
Tomato pure 
(Mira puar -onion , carrot , celery)

Question 15

HOLLANDAISE

Answer 15

•Hollandaise sauce, formerly also called Dutch sauce, is a mixture of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper. It is well known as a key ingredient of eggs Benedict, and is often served on vegetables such as steamed asparagus.
Egg 
Melted butter 
Lemon juice
Salt 
White pepper 
Or cayenne pepper

Question 16

SAUCE TOMAT

Answer 16

The sauce starts with lightly browning diced salt-cured pork, followed by softening the mirepoix (finely chopped onions, carrots, and celery) for a few minutes. Add garlic, a bay leaf, a few sprigs of thyme, whole tomatoes crushed in a bowl, and stock. Cover the pot and pop it in the oven for a slow simmer.
Salt cured pork 
Mirepoix 
Garlic 
Bay leaf 
Few sprigs thyme 
Whole crashed tomato
Stock