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1. PC3 > Sauce > Flashcards

Sauce Flashcards

1
Q

What is a Mornay Sauce?

A

Bechamel and Grated Cheese, often Gruyere

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2
Q

What is Suprème Sauce?

A

Veloute (usually Chicken), with acid and cream

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3
Q

What is Allemande Sauce?

A

Veal Veloute, finished with a Liaison, Lemon, Salt, and Pepper

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4
Q

What is the Ratio of Butter to Flour in a Roux?

A

1:1

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5
Q

What Roux to Liquid Ratio is Recommended for thickening a Sauce to a “Medium” Consistency?

A

1:8 or 1:16 Flour to Liquid

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6
Q

What Thickening Agent is recommended for Sauces that will be Frozen and Why?

A

Waxy Maize. Flour and other starches will breakdown when frozen.

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7
Q

What are the 5 Leading or “Mother” Sauces?

A

Bechamel, Veloute, Brown Sauce/Espagnole, Tomato, and Hollandaise

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8
Q

What is the Basic Structure of Sauce Cookery?

A

Liquid + Thickener = Lead SauceLead Sauce + Flavourings = Small Sauce

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9
Q

What is Raita Sauce?

A

Yogurt + Some Variety of Veg and Spice

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10
Q

What is the Basic Make-Up of Bechamel?

A

Milk + White Roux

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11
Q

What is the Basic Make-Up of Veloute?

A

White Stock (Chicken, Fish, Veal) + White or Blond Roux

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12
Q

What is the Basic Make-Up of Espagnole/Brown Sauce?

A

Brown Stock + Brown Roux

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13
Q

What is the Basic Make-Up of Tomato Sauce?

A

Tomato + Stock and sometimes Roux

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14
Q

What is the Basic Make-Up of Hollandaise?

A

Butter + Egg Yolks

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15
Q

What are Fond Liè and Jus Liè and what set the apart?

A

Fond Liè is “Thickened Stock” whereas Jus Liè is “Thickened Juice” as in drippings.Both are thickened with either Cornstarch or Arrowroot

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16
Q

What is Nantua Sauce?

A

Bechamel, Cream, Crayfish Butter and Tails. Sometimes generic shellfish

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17
Q

What is Soubise Sauce?

A

Bechamel Sauce used to thicken Onion Sauce

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18
Q

What is Mustard Sauce?

A

Bechamel Sauce with Mustard

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19
Q

What is Poulette Sauce?

A

Allemande Sauce (Veal Veloute, Liaison, Lemon), Mushrooms, Vermouth (Noilly Prat), Lemon, Butter, Parsley

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20
Q

What is Aurora Sauce?

A

Veloute + Tomato Paste

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21
Q

What is Hungarian Sauce?

A

White Wine Sauce (Reduced White Wine + Veloute) + Paprika + Butter

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22
Q

What is Curry Sauce?

A

Veloute + Curry Powder (often enhanced with mirepoix and other seasonings)

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23
Q

What is Mushroom Sauce?

A

Sauteed Mushrooms + Veloute, Demi-glace, or any Main Small Sauce

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24
Q

What is Albufera/Ivory Sauce?

A

Supreme Sauce (Veloute + Cream + Acid) + Meat Glaze

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25
Q

What is Normandy Sauce?

A

Fish Veloute + Mushroom Flavour + Oyster/Fish Flavour. Reduce. + Liaison + Butter

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26
Q

What is Bercy Sauce?

A

Fish (usually) Veloute + Reduced White Wine and Shallot + Butter + Parsley+ Lemon OR Reduced White Wine and Shallots + Demi-glace

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27
Q

What is Herb Sauce?

A

White Wine Sauce (Reduced White Wine + Veloute) + Paprika + Butter

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28
Q

What is Demi-glace?

A

Half Brown Stock, Reduced by Half. It may also refer to a flavourful brown stock reduced by half. “demi” means half

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29
Q

What is Venetian Sauce?

A

White Wine Sauce (Reduced White Wine + Veloute) + Paprika + Butter

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30
Q

What is Horseradish Sauce?

A

Beef/Veal Veloute + Horseradish + Dry Mustard and Vinegar

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31
Q

What is Bordelaise Sauce?

A

Demi Glace + Reduced Red Wine, Shallots, and Stock Spice. Strained and Finished with Sliced Beef Marrow

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32
Q

What is Marchand de Vin Sauce?

A

“Wine Merchant Sauce” Demi Glace + Reduced Red Wine and Shallot

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33
Q

What is Robert Sauce?

A

Demi Glace + Sauteed Onion + Reduced White Wine + Mustard

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34
Q

What is Charcutiere Sauce?

A

Robert Sauce (Demi-glace + Onion and Reduced White Wine) + Julienne Sour Pickles + Herbs

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35
Q

What is Chasseur Sauce?

A

Demi-glace + Reduced White Wine + Mushrooms, Shallots, Tomato, Parsley. Also known as Hunter’s Sauce

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36
Q

What is Deviled/Diable Sauce?

A

Demi-glace + Reduced White Wine + Crushed Peppercorns and Cayenne

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37
Q

What is Champignon Sauce?

A

Demi-glace + Whole Mushrooms

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38
Q

What is Madeira Sauce?

A

Reduced Demi-glace + Madeira Wine

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39
Q

What is Perigueux Sauce?

A

Madiera Sauce (Demi-glace + Madeira Wine) + Diced Truffle

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40
Q

Poivrade(“pepper sauce” usually espagnole) with whipping cream

A

“Pepper Sauce” Heavily Seasoned with Black Pepper. Often Espagnole Based. Sometimes Containing Wine Marinades

41
Q

What is Italian Sauce?

A

Demi-glace + Mushrooms, Shallots + Reduced White Wine + Tomato Paste, Parsley

42
Q

What is Colbert Sauce?

A

Espagnole + Shallots + Peppercorn + White Wine + Herbs + Lemon Juice

43
Q

What is Rachel Sauce?

A

Bearnaise (Hollandaise + Tarragon), Tomato Paste, Meat Glaze

44
Q

What is Piquante Sauce?

A

Demi-glace + Tartar Sauce Seasonings

45
Q

What is Figaro Sauce?

A

Hollandaise + Tomato Ketchup + Blanched Celery

46
Q

What is Lyonnaise Sauce?

A

Demi-Glace + Browned Onions + Reduced White Wine Vinegar

47
Q

What is Bigarade Sauce?

A

Demi-glace + Gastrique + Orange and Lemon Juice. Garnished with Orange Zest

48
Q

What is Creole Sauce?

A

Tomato Sauce + Onion, Celery, Green Bell Pepper

49
Q

What is Portuguese Sauce?

A

Tomato Sauce + Onion, Concasse, Garlic, Parsley

50
Q

What is Spanish Sauce?

A

Creole Sauce (Tomato Sauce + Onion, Celery, Green Bell Pepper) + Mushrooms

51
Q

What is Maltaise Sauce?

A

Hollandaise + Blood Orange

52
Q

Hollandaise + Mint Chiffonade

A

Also Called Chantilly. Whipped Cream + Flavour. Commonly Mousseline Sauce Directly Refers to Whipped Cream and Hollandaise

53
Q

What is Choron Sauce?

A

Bearnaise + Tomato Paste

54
Q

What is Foyot Sauce?

A

Also Called “Valois”. Bearnaise + Meat Glaze

55
Q

What is Bearnaise Sauce?

A

Hollandaise + White Wine Vin + Tarragon

56
Q

What are the Main Small Sauces?

A

Allemande, Supreme, and White Wine

57
Q

What Spice is most Commonly used in Bechamel?

A

Nutmeg

58
Q

What is White Wine Sauce?

A

Reduced White Wine + Veloute

59
Q

How do you Clarify Butter?

A

Simmer, Skim Milk Solids, Ladle Fat, Discard Water

60
Q

How do you make Black Butter?

A

Deeply Brown Butter, Add Capers and/or Parsley

61
Q

What is Meuniere Butter?

A

Brown Butter + Lemon and Parsley

62
Q

What is Beurre Blanc Sauce?

A

“White Butter” White Wine and Vinegar Reduction + Butter

63
Q

What is Maitre d’Hotel Butter

A

a Compound Butter of Parsley, Lemon, and White Pepper

64
Q

What is Escargot Butter?

A

Maitre d’Hotel Butter (Parsley, Lemon) + Garlic

65
Q

What is Beurre Rouge?

A

Beurre Blanc but with Red Wine

66
Q

What are the Standard Flavourings in Hollandaise?

A

Pepper and Vinegar Reduction, Cayenne, Lemon

67
Q

What are the 3 Main Quality Points for Sauces?

A

Consistency and Body, Flavour, Appearance

68
Q

What is an Integral Sauce?

A

a Sauce Based on the Juices released during cooking

69
Q

What is a Sabayon?

A

Thick, Frothy Sauce (sweet or savoury) made by whisking Egg Yolk and some liquid over low heat

70
Q

What is Newburg Sauce?

A

Fish Veloute + Liaison + Sherry + Cayenne. Often Served with Lobster

71
Q

What is A La King Sauce?

A

Bechamel (or Veloute) + Mushrooms and Peppers (Pimento, Green, Red)

72
Q

What is Smitane Sauce?

A

Demi-glace + Onions + Sour Cream

73
Q

What is Almandine Butter?

A

Beurre Noisette (Browned Butter) + Lemon + Worchesterchire + Sliced Almond

74
Q

What is Meat Glaze?

A

Stock, Traditionally Brown Veal, Reduced to a Syrupy Consistency. Also known as Glace De Viande

75
Q

What is Mole Sauce?

A

a Mexican Puree Sauce made with Chiles, Spices, Nuts, and sometimes Chocolate

76
Q

What is Rouille Sauce?

A

Olive Oil Emulsified in Egg Yolk(Mayo) + Saffron, Breadcrumbs + Garlic, Cayenne

77
Q

What is Aioli?

A

Olive Oil Emulsified in Mashed Garlic (Sometimes containing Egg Yolk)

78
Q

What is Grimrod Sauce?

A

Hollandaise + Saffron Reduction

79
Q

What is Poivrade Sauce often Served with?

A

Game

80
Q

What Is Grand Venuer Sauce?

A

Red Wine Reduction + Shallot + Stock and Stock Spices + Redcurrant Jelly + Often Dark Chocolate. Served commonly with Game

81
Q

What is Veronique Sauce?

A

White Wine Base + Onion + Green Grapes

82
Q

What is Bretonne Sauce?

A

Veloute + Onion, Leek, Mushrooms. Referred to as a Brown Soubise

83
Q

What is Chateaubriand Sauce?

A

Demi-glace + White Wine/Shallot Reduction + Tarragon + Mushrooms

84
Q

When making a Chutney, what is the Purpose of Sugar and Vinegar?

A

To Firm the Fibres of Fruit and Veg

85
Q

What is the Standard Ratio for Mirepoix, Bones, and Water in a Stock?

A

01:05:10

86
Q

What is the Recommended Simmering Time for Chicken Stock?

A

3-4 Hours

87
Q

What is the Recommended Simmering Time for Beef/Veal Stock?

A

6-8 Hours

88
Q

What is the Recommended Simmering Time for Fish or Vegetable Stock?

A

30-45 Minutes

89
Q

What is the Difference between Stock and Broth?

A

Stock is made from Bones, Broth is Not

90
Q

What is Dashi?

A

A Japanese Stock made from Kombu (Seaweed/Kelp) and Dried-Fermented Tuna or Bonito Flakes

91
Q

What does a Flat Roux refer to?

A

A Roux with too much Fat

92
Q

How much Flour is needed to Thicken 1L of Liquid to a Medium Consistency?

A

60g 1:16 Ratio

93
Q

What is the Ratio for Sheet to Powdered Gelatin?

A

1:1 by Weight

94
Q

What is the Difference in effective thickening between Cornstarch and Flour?

A

Cornstarch is 2x as Effective

95
Q

What is the Ratio of Egg Yolk to Cream in a Liaison?

A

1:2-3 or 1.5 Yolks for every 100ml Cream

96
Q

What is Delmonico Sauce?

A

Bechamel with chopped Hard Boiled Egg, Parsley, Cream

97
Q

What is Raifort Sauce?

A

Bechamel(usually) with Horseradish

98
Q

What is Milannaise Sauce?

A

Tomato with Onions, Mushrooms, Beef Tongue, Ham and Parsley

1. PC3 (7 decks)

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