Sauces

Question 1

Why do we brown flour?

Answer 1

To reduce its thickening properties

Question 2

What is a white roux

Answer 2

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

Question 3

What is a blonde roux

Answer 3

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

Question 4

Brown roux?

Answer 4

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

Question 5

What liquid does a veloute use?

Answer 5

Stock and cream

Question 6

Name some daughter sauces for a veloute

Answer 6

Supreme (chicken) and poulette (chicken)

Question 7

Browned flour gives ____________ instead of thickness

Answer 7

Texture

Question 8

Name two daughter sauces for a espagnole

Answer 8

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

Question 9

Name two daughter sauces for a white sauce?

Answer 9

Mornay and becamal - over vegetables

Question 10

Why is your espagnole cloudy?

Answer 10

Sauce boiled vigorously, vegetables pressed when sieved

Question 11

Espagnole too sweet?

Answer 11

Veg sweated not brown or too much purée

Question 12

Espagnole is bitter?

Answer 12

Vegetables burnt when browning

Question 13

Key things for making an espagnole

Answer 13

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

Question 14

Difference between hollandaise and beurre Blanche

Answer 14

No egg yolk in beurre bland to emulsify

Question 15

What is the main difference between hollandaise and beurre Blanc

Answer 15

No egg yolk in beurre blanc to emulsify

Question 16

What is the main difference between hollandaise and beurre Blanc

Answer 16

No egg yolk in beurre blanc to emulsify

Question 17

What is difference between hollandaise and beurre blanc?

Answer 17

No egg yolk in beurre blanc to emulsify

Question 18

Beurre blanc stable or unstable?

Answer 18

Unstable

Question 19

Unstable emulsion examples?

Answer 19

Hollandaise, french dressing

Question 20

Stable emulsion

Answer 20

Mayonnaise

Question 21

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

Answer 21

Double cream can be added to the reduction before adding butter

Question 22

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

Answer 22

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

Question 23

Temperature for making beurre blanc

Answer 23

54-58 degrees.

Question 24

Why would a beurre blanc split?

Answer 24

Over heated

Question 25

Why would a beurre blanc be too thin?

Answer 25

Butter added too quickly

Question 26

What does beurre blanc need to balance the flavours?

Answer 26

Salt, lemon and reduction

Question 27

What is a jus (2)

Answer 27

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

Question 28

Key points for good jus

Answer 28

Quality of stock used Browning of bones

Question 29

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

Answer 29

Reduction

Question 30

Key thing to remember when adding alcohol?

Answer 30

Must be reduced by half Slowly

Question 31

What previous knwledge must you apply when assembling a jus?

Answer 31

Knowledges and rules of stock making

Question 32

How much. Time for a long jus?

Answer 32

2-3 hours

Question 33

How much time for a quick jus?

Answer 33

1-2 hours

Question 34

Why are we able to make a quick jus?

Answer 34

By adding more flavourings and bones to layer the flavour

Question 35

When reducing what’s do you look for first?

Answer 35

Consistency

Question 36

Three way as to thicken a jus?

Answer 36

Arrow root Monte au beurre Double cream

Question 37

Three things for a perfect jus?

Answer 37

Syrupy, holds on plate, clarity

Question 38

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

Answer 38

Monte butter Sieve again

Question 39

What are four reasons we clear for?

Answer 39

Clarity, magnification, sparkle and definition DCMS

Question 40

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

Answer 40

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

Question 41

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

Answer 41

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

Question 42

What is base of a veloute?

Answer 42

Blonde roux

Question 43

What is the base of an espagnole?

Answer 43

Brown stock and brown roux

Question 44

Two daughter of nan espagnole

Answer 44

Bordelaise and madiera

Question 45

Basic quantity for beurre Blanche

Answer 45

200g unsalted butter 3/4 tbsp reduction 1/2 shallot, 50ml water, 50ml vinegar)

Question 46

White stock key steps

Answer 46

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

Question 47

Brown stock key steps

Answer 47

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

Question 48

Rule of stock making. Always keeping your stock….

Answer 48

Topped up