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Leiths Theory > Sauces > Flashcards

Sauces Flashcards

1
Q

Why do we brown flour?

A

To reduce its thickening properties

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2
Q

What is a white roux

A

Equal part butter and plain flour to thicken a known quantity of liquid. Flour cooked out for one minute . Thick coating consistency

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3
Q

What is a blonde roux

A

White roux cooked for 3-5 minutes, used for veloute which has body ans lightly coat but no thick

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4
Q

Brown roux?

A

Flour is cooked in excess of 5 minutes used for espagnole for a syrupy finish to the sauce

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5
Q

What liquid does a veloute use?

A

Stock and cream

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6
Q

Name some daughter sauces for a veloute

A

Supreme (chicken) and poulette (chicken)

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7
Q

Browned flour gives ____________ instead of thickness

A

Texture

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8
Q

Name two daughter sauces for a espagnole

A

Madeira (pork or chicken) and bordelaise (beef and game)

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9
Q

Name two daughter sauces for a white sauce?

A

Mornay and becamal - over vegetables

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10
Q

Why is your espagnole cloudy?

A

Sauce boiled vigorously, vegetables pressed when sieved

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11
Q

Espagnole too sweet?

A

Veg sweated not brown or too much purée

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12
Q

Espagnole is bitter?

A

Vegetables burnt when browning

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13
Q

Key things for making an espagnole

A

Brown veg and bacon in batches to avoid sweating
Blanche the bacon
Similar size veg not too small
Simmer Dont boil
Dont compress the veg

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14
Q

Difference between hollandaise and beurre Blanche

A

No egg yolk in beurre bland to emulsify

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15
Q

What is the main difference between hollandaise and beurre Blanc

A

No egg yolk in beurre blanc to emulsify

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16
Q

What is the main difference between hollandaise and beurre Blanc

A

No egg yolk in beurre blanc to emulsify

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17
Q

What is difference between hollandaise and beurre blanc?

A

No egg yolk in beurre blanc to emulsify

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18
Q

Beurre blanc stable or unstable?

A

Unstable

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19
Q

Unstable emulsion examples?

A

Hollandaise, french dressing

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20
Q

Stable emulsion

A

Mayonnaise

21
Q

What can be done to make a beurre blanc more stable (temporarily)?

A

Double cream can be added to the reduction before adding butter

22
Q

What’s are you trying to do chemistry wise when making berure blanc?

A

Suspend the fat in tony globules to make an emulsion through vigorous whisking

23
Q

Temperature for making beurre blanc

A

54-58 degrees.

24
Q

Why would a beurre blanc split?

A

Over heated

25
Q

Why would a beurre blanc be too thin?

A

Butter added too quickly

26
Q

What does beurre blanc need to balance the flavours?

A

Salt, lemon and reduction

27
Q

What is a jus (2)

A

Thin sauce made from juices of browning meat
Double stock - turbo charging a stock with various flavouring

28
Q

Key points for good jus

A

Quality of stock used
Browning of bones

29
Q

What type of sauce is a jus ? (Flour based or reduction)

A

Reduction

30
Q

Key thing to remember when adding alcohol?

A

Must be reduced by half
Slowly

31
Q

What previous knwledge must you apply when assembling a jus?

A

Knowledges and rules of stock making

32
Q

How much. Time for a long jus?

A

2-3 hours

33
Q

How much time for a quick jus?

A

1-2 hours

34
Q

Why are we able to make a quick jus?

A

By adding more flavourings and bones to layer the flavour

35
Q

When reducing what’s do you look for first?

A

Consistency

36
Q

Three way as to thicken a jus?

A

Arrow root
Monte au beurre
Double cream

37
Q

Three things for a perfect jus?

A

Syrupy, holds on plate, clarity

38
Q

How can you achieve a glossy and refined finish o your jus?. (2)

A

Monte butter
Sieve again

39
Q

What are four reasons we clear for?

A

Clarity, magnification, sparkle and definition

DCMS

40
Q

What temperature should you whisk a consommé at when try to create the foam?

A

Medium heat- to ensure the enough foam is created and it fully sets before boiling point is reached

41
Q

Why do you need to stop whisking when steam is present when making a consommé?

A

Because this is a sign the egg whites re starting to coagulate so you will break the stable crust if you continue

42
Q

What is base of a veloute?

A

Blonde roux

43
Q

What is the base of an espagnole?

A

Brown stock and brown roux

44
Q

Two daughter of nan espagnole

A

Bordelaise and madiera

45
Q

Basic quantity for beurre Blanche

A

200g unsalted butter
3/4 tbsp reduction

1/2 shallot, 50ml water, 50ml vinegar)

46
Q

White stock key steps

A

Trim bones, fill with cold water, depuillier, add veg and aromatic. 2-3 hours. Skim. Strain. Reduce

47
Q

Brown stock key steps

A

Brown bones, brown vg separately, tomato puree, bones and veg int stock pot, bring to boil, depouiller, skim. 4-5 hours. Strain. Reduce.

48
Q

Rule of stock making. Always keeping your stock….

A

Topped up

Leiths Theory (22 decks)

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