Practical Skills Flashcards
1
Q
Gelatinisation
A
Thickening of starch based sauces
2
Q
Roux sauce
A
Mix equal weights of melted butter plain flour in a pan
Gradually add liquid and stir whole time
Simmer and add rest of ingredients
3
Q
Blended sauce
A
Mix cornflour with small amount of water/milk
Add more liquid and heat
4
Q
All in one sauce
A
Put all ingredients into one pan and stir over medium heat
5
Q
Coagulation
A
Setting of mixture
6
Q
Set a mixture
A
Mixtures that contain egg - quiche egg custard - can be set by heating
When cooked the proteins in egg denature and coagulate
