Sauces.

Question 1

What is a sauce?

Answer 1

A sauce is a thickened flavoured liquid that can be added to a food or dish.

Question 2

What a the 8 reasons for serving sauces?

Answer 2

• Gives flavour to dull dishes.
• To provide a contrasting flavour to an otherwise mildly flavoured food.
• Add nutrients.
• To reduce the richness in some foods.
• Improves the texture and adds moisture to food.
• Improves appearance and colour.
• Binds ingredients together.
• To add interest and variety to a meal.

Question 3

Give an example of the reason gives flavour to dull dishes.

Answer 3

Parsely sauce with steamed fish.

Question 4

Give an example of the reason to provide a contrasting flavour to an otherwise mildly flavoured food.

Answer 4

Cheese sauce with cauliflower.

Question 5

Give an example of the reason add nutrients.

Answer 5

Milk in custard sauce.

Question 6

Give an example of the reason to reduce the richness in some foods.

Answer 6

Apple sauce with pork.

Question 7

Give an example of the reason improves the texture and adds moisture to food.

Answer 7

Gravy with roast meat.

Question 8

Give an example of the reason improves appearance and colour.

Answer 8

Tomato sauce with pasta.

Question 9

Give an example of the reason binds ingredients together.

Answer 9

Fish cakes.

Question 10

Give an example of the reason to add interest and variety to a meal.

Answer 10

Chocolate sauce with ice cream.

Question 11

Fill in the missing spaces:

Sauces should be _______ ________ and should be ______ before ______ so that _________ can be made.

Answer 11

Sauces should be carefully flavoured and should be tasted before serving so that adjustments can be made.

Question 12

What are three things a sauce can be served as?

Answer 12

• A coating for vegetables, meat, or fish e.g.hake mornay.
• Part of a meal e.g. casserole of meat or macaroni cheese.
• An accompaniment to a meal e.g. cranberry sauce wth roast turkey, custard sauce with apple pie and gravy with roast chicken.

Question 13

Sauces can be classified into 3 main consistencies:

Answer 13

• A pouring sauce.
• A coating sauce.
• A binding sauce or panada.

Question 14

How should the consistency of a pouring sauce be at boiling point?

Answer 14

At boiling point it should just glaze the back of a wooden spoon or plastic spoon and should flow freely when poured.

Question 15

How should the consistency of a coating sauce be at boiling point?

Answer 15

At boiling point it should coat the back of a wooden spoon or plastic spoon and should be used as soon as it is ready to ensure even coating over food.

Question 16

What should the consistency of a binding or panada sauce be?

Answer 16

Should be thick enough to bind ingredients together so that they can be handled easily to be formed into rissoles, cakes etc.

Question 17

Fill in the missing spaces:

All sauces should be _____ from _____ and should not be ________ as this may spoil the _______.

Answer 17

All sauces should be free from lumps and should not be overcooked as this may spoil the flavour.

Question 18

How may sauces be thickened?

Answer 18

• Starch, in flour, corn flour, arrowroot (roux sauce).
• Protein, eggs (egg custard).
• Emulsification, oil and water (mayonaise).
• Pureed vegetables or fruits (apple sauce).

Question 19

What are the 7 variations of sauces?

Answer 19

• Cheese.
• Mushrooms.
• Onions.
• Parsley.
• Mustard.
• Sugar.
• Brandy.

Question 20

What are the 4 reasons for using a wooden spoon when making a sauce?

Answer 20

• It has a broader base.
• It is more efficient.
• It will not scratch the base of the pan.
• It does not conduct heat.

Question 21

What are the five reasons a sauce may come out lumpy?

Answer 21

• Milk added too quickly.
• Milk added on heat.
• Too much milk added at a time.
• Not stirred when milk added.
• Not stirred when boiling.

Question 22

What are the five reasons a sauce may come out thin?

Answer 22

• Insufficient flour.
• Too much liquid.
• Not heated enough.
• Starch has not gelatinized.
• Undercooked.

Question 23

What are the three reasons a sauce may come out thick?

Answer 23

• Wrong proportions used.
• Too much flour.
• Too little liquid.

Question 24

What are the two reasons a sauce may come out greasy?

Answer 24

• Too much fat.

- Over cooking roux causing a separation of the fat.

Question 25

What are the four steps of making a blended sauce?
CLUES: Blend.
             Heat.
             Pour heated.
             Pour mixture.

Answer 25

• Blend sugar and corn flour together to make a smooth paste with a small quantity of milk.
• Heat remaining milk.
• Pour heated milk onto blended ingredients.
• Pour mixture back into the pan and stir till thickened.

Question 26

If cheese is used in making a sauce, add it as soon as the sauce is cooked so that it melts. Why should we not return it to the heat?

Answer 26

Do not return it to the heat as the protein in the cheese may overcook and become stringy in texture and make it difficult for your body to digest.

Question 27

What three changes take place during the cooking of a roux sauce?
CLUES: Fat.
Liquid.
Grains + Thickening.

Answer 27

• Fat melts and is absorbed by the starch grains.
• The liquid is absorbed by the starch grains.
• The grains soften, sweel and some granules burst and gelatinize causing the sauce to thicken.

Question 28

What is the method of making a roux sauce?
CLUES: Melt.
Stir.
Remove from the heat.
When all the liquid is added.
Bring to the boil.
Remove from the heat.

Answer 28

• Melt the margarine.
• Stir in the flour and cook over gentle heat for 1 minute.
• Remove from the heat and add the milk gradually, stirring well between each addition.
• When all the liquid is added return to the heat while string continuously.
• Bring to the boil and allow to cook for 2 - 3 minutes.
• Remove from the heat and add seasoning and other ingredients.

Question 29

Stir in the flour and cook over gentle heat for 1 minute. What happens during this step of making a roux sauce?

Answer 29

During this time the starch granules begin to soften and the starch will start to cook (the fat and flour form a roux).