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TLE | 10 > Sauces > Flashcards

Sauces Flashcards

1
Q

______ are an important part of various cuisines throughout the world.

A

Sauces

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2
Q

The different kinds of sauces add _________ and ________ to even the simplest dishes.

A

Complexity; depth of flavor

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3
Q

A sauce is a…

A

Thickened liquid, richly flavored to complement a dish

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4
Q

These also add moisture and enhance the overall quality of various food preparations

A

Sauce

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5
Q

Sauce is used to…

A

It is used to enhance the flavor and quality of the food, moisturize the food, add color, temperature and nutritional value.

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6
Q

Can be serve in a separate container as ______, ________ and/or ______

A

as garnish, base and/or drizzle

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7
Q

Examples of foods drizzled with sauce:

A

• Nachos with mayo
• Hotdog with mustard
• Pancake with syrup

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8
Q

some prefer not to combine or drizzle the food (for example, a fried chicken) for it will make the dish/food _____.

A

Soggy

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9
Q

CHARACTERISTICS OF A GOOD SAUCE

  • enumerate
A

• has the proper texture
• has a concentration of flavor that will compliment and will not overpower the dish it will be served with
• has a glossy appearance
• has a color that is consistent with the ingredients with which it has made from
• has the proper consistency

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10
Q

CHARACTERISTICS OF A GOOD SAUCE

It is based on your own preference (usually _______ and ________)

A

Has the proper texture; viscous and consistent

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11
Q

CHARACTERISTICS OF A GOOD SAUCE

Example: lumpia sauce (some prefer to add cracked nuts)

A

Has the proper texture

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12
Q

CHARACTERISTICS OF A GOOD SAUCE

The flavor of the main food/dish should be considered when adding sauce. It should be balanced.

A

Has a concentration of flavor that will complement and not overpower the dish it will be served with.

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13
Q

CHARACTERISTICS OF A GOOD SAUCE

To get a glossy appearance you can add what?

A

Cornstarch

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14
Q

CHARACTERISTICS OF A GOOD SAUCE

For example, you want your sauce to be brown then use a _______ as base.

A

Has a color that is consistent with the ingredients with which it has made from

  • Brown stock as base
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15
Q

CHARACTERISTICS OF A GOOD SAUCE

Palabok sauce (you can use ______)

A

Has a color that is consistent with the ingredients with which it has made from

  • Atsuete
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16
Q

CHARACTERISTICS OF A GOOD SAUCE

For example you just want to drizzle or moisturize the food, then use thin sauce.

A

Has the proper consistency

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17
Q

CHARACTERISTICS OF A GOOD SAUCE

For example you just want to drizzle or moisturize the food, then use ____ sauce.

A

Has the proper consistency; Thin sauce

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18
Q

Depending on the dish with which it is to be served, a sauce can be…

A

thick or thin,rich and creamy, or light and delicate

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19
Q

The flavors used in sauces also differ; they can be…

A

savory, sweet, sour, spicy, or mild

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20
Q

The way a sauce is presented also varies; it can be…

A

partially masked over food, served under food, or served in a separate dish

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21
Q

INGREDIENTS USED IN SAUCES

-enumerate

A

• Liquid ingredients
• Thickening Agents
• Flavorings and Seasonings

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22
Q

INGREDIENTS USED IN SAUCES

  • provide the body and base of the sauce
A

Liquid ingredients

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23
Q

INGREDIENTS USED IN SAUCES

_____ is the most commonly used liquid ingredient in sauces.

A

Stock

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24
Q

INGREDIENTS USED IN SAUCES

Examples of liquid ingredients:

A

• Plain water
• milk
• wine

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25
Q

INGREDIENTS USED IN SAUCES

Thickening Agents
- enumerate

A

• Flour
• Beurre Manié
• Roux
• Cornstarch
• Breadcrumbs

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26
Q

INGREDIENTS USED IN SAUCES

Either all-purpose or bread flour.

A

Flour

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27
Q

INGREDIENTS USED IN SAUCES

Flour may be combined with __________or _______ to thicken a sauce, or combined with water and then added to a sauce, also known as whitewash.

A

Melted butter or drippings

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28
Q

INGREDIENTS USED IN SAUCES

It may be combined with melted butter or drippings to thicken a sauce, or combined with water and then added to a sauce,also known as ________.

A

Flour; whitewash

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29
Q

INGREDIENTS USED IN SAUCES

Define whitewash:

A

A whitewash thickening agent is a mixture of flour and water that has been combined prior.

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30
Q

INGREDIENTS USED IN SAUCES

Thoroughly mix/dissolve the flour in the water to prevent _______.

A

lumps

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31
Q

INGREDIENTS USED IN SAUCES

Types of flour
- enumerate

A

• bread flour
• all-purpose flour

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32
Q

INGREDIENTS USED IN SAUCES

Define bread flour:

A

Bread flour can be a suitable substitute for all-purpose flour in your roux, but using it means your final product will have a different texture.

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33
Q

INGREDIENTS USED IN SAUCES

Define all-purpose flour

A

All-purpose flour is a versatile and general use wheat flour (advisable)

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34
Q

INGREDIENTS USED IN SAUCES

It is used for quick thickening at the end of the cooking to finish the sauce.

A

Beurre manié

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35
Q

INGREDIENTS USED IN SAUCES

Beurre manié is a mixture of what?

A

Is a mixture of equal parts of butter and flour to form a paste.

36
Q

INGREDIENTS USED IN SAUCES

is a mixture made by cooking equal parts of flour and fat or oil together to make a paste.

A

Roux

37
Q

INGREDIENTS USED IN SAUCES

This thickener produces a clear sauce with glossy texture.

A

Cornstarch

38
Q

INGREDIENTS USED IN SAUCES

How to use cornstarch?

A

It is dissolved in cold water until smooth, before stirring into hot liquid.

39
Q

INGREDIENTS USED IN SAUCES

Thicken the liquids quickly.

A

Breadcrumbs

40
Q

INGREDIENTS USED IN SAUCES

Breadcrumbs are…

A

These are useful if smoothness of texture is not desired.

41
Q

CLASSIFICATION OF SAUCES

  • enumerate
A

• Cold Sauces
○ Oil Sauces
- mayonnaise
- vinaigrette
○ Compound Butter
• Warm Sauces
○ five mother sauces
- béchamel
- velouté
- espagnole
- hollandaise
- tomato sauce

42
Q

CLASSIFICATION OF SAUCES

Are those that are commonly prepared and served cold, though there are some that are cooked and allowed to cool before serving

A

Cold sauces

43
Q

CLASSIFICATION OF SAUCES

Cold sauces are those…

A

that are commonly prepared and served cold, though there are some that are cooked and allowed to cool before serving.

44
Q

CLASSIFICATION OF SAUCES

Types of cold sauces
- enumerate

A

• Oil Sauces
• Compound Butter

45
Q

CLASSIFICATION OF SAUCES

  • has a type of oil as its base,
A

Oil sauces

46
Q

CLASSIFICATION OF SAUCES

What kind of oil is/are used for Oil sauces?

A

• olive oil
• vegetable oil
• coconut oil

47
Q

CLASSIFICATION OF SAUCES

Oil sauces may be served as a ______ for salads, either lightly _______ over or ______ with the vegetables.

A

Dressing; drizzled; tossed

48
Q

CLASSIFICATION OF SAUCES

Oil sauces can also be served as…

A

dips and condiments to various vegetable dishes, like crudités

49
Q

CLASSIFICATION OF SAUCES

Thicker sauces can also be used as a _____.

A

Oil sauces; spread

50
Q

CLASSIFICATION OF SAUCES

Types of oil sauces
- enumerate

A

• mayonnaise
• vinaigrette

51
Q

CLASSIFICATION OF SAUCES

  • an emulsion of oil and egg yolks.
A

Mayonnaise [type of oil sauce]

52
Q

CLASSIFICATION OF SAUCES

Mayonnaise based includes ________ and ________.

A

Remoulade; sauce verte [type of oil sauce]

53
Q

CLASSIFICATION OF SAUCES

  • a combination of oil and acid, typically vinegar or citrus juice.
A

Vinaigrette [type of oil sauce]

54
Q

CLASSIFICATION OF SAUCES

What kind of acid is/are used to make vinaigrette?

A

• vinegar
• citrus juice

[Type of oil sauce]

55
Q

CLASSIFICATION OF SAUCES

Variations of vinaigrette includes…

A

French vinaigrette and sauce ravigote

[Type of oil sauce]

56
Q

CLASSIFICATION OF SAUCES

Vinaigrette
- examples of dish

A

• Italian bread
• salad

[Type of oil sauce]

57
Q

CLASSIFICATION OF SAUCES

  • made by mixing different herbs, spices, and other flavorings into whipped butter, which may then be shaped into a log and refrigerated.
A

Compound butter

58
Q

CLASSIFICATION OF SAUCES

Once chilled, the compound butter is …

A

Sliced and placed on top of vegetables

59
Q

CLASSIFICATION OF SAUCES

Compound butter can also be used as a …

A

Spread for bread

60
Q

CLASSIFICATION OF SAUCES

Examples of herbs used in compound butter:

A

• rosemary
• parsley
• lemon juice/rind
• pepper
• salt
• oregano
• paprika
• chives
• garlic powder

61
Q

CLASSIFICATION OF SAUCES

[Compound butter]
What tool can you use to whip a butter?

A

Electric mixer

62
Q

CLASSIFICATION OF SAUCES

  • are those that are prepared and served hot or lukewarm.
A

Warm sauces

63
Q

CLASSIFICATION OF SAUCES

Define warm sauces:

A

are those that are prepared and served hot or lukewarm.

64
Q

CLASSIFICATION OF SAUCES

These include the five mother sauces of French cuisine.

A

Warm sauces

65
Q

CLASSIFICATION OF SAUCES

The five mother sauces are…

A

the basic sauces that are used as base ingredients for many different secondary or small sauces

66
Q

CLASSIFICATION OF SAUCES

Each is made with a different liquid and a different thickening agent, although three of these use roux as a thickener, with the roux cooked for a different length of time to produce a lighter or darker color.

A

Five mother sauces

67
Q

CLASSIFICATION OF SAUCES

Five mother sauces
- enumerate

A

• Béchamel
• Velouté
• Espagnole
• Hollandaise
• Tomato sauce

68
Q

CLASSIFICATION OF SAUCES
[Five mother sauces]

  • a white sauce, made with milk and thickened with roux.
A

Béchamel

69
Q

CLASSIFICATION OF SAUCES
[Five mother sauce]

Béchamel is a white sauce made with…

A

milk and thickened with roux.

70
Q

CLASSIFICATION OF SAUCES
[Five mother sauces]

(T or F)
In béchamel, you can add salt and pepper.

A

T

71
Q

CLASSIFICATION OF SAUCES
[Five mother sauces]

Béchamel
- when cooking, what kind of pan will you use?

A

Nonstick pan

72
Q

CLASSIFICATION OF SAUCES
[Five mother sauces]

It is a stock-based white sauce.

A

Velouté

73
Q

CLASSIFICATION OF SAUCES
[Five mother sauces]

Velouté can be made from…

A

chicken, veal, or fish stock.

74
Q

CLASSIFICATION OF SAUCES
[Five mother sauces]

____ is the thickener used for velouté

A

Roux

75
Q

CLASSIFICATION OF SAUCES
[Five mother sauces]

It is traditionally made of a rich meat or brown stock as base, a mirepoix of browned vegetables.

A

Espagnole

76
Q

CLASSIFICATION OF SAUCES
[Five mother sauces]

Espagnole is traditionally made of…

A

a rich meat or brown stock as base, a mirepoix of brownedvegetables.

77
Q

CLASSIFICATION OF SAUCES
[Five mother sauces]

Espagnole
- thickener

A

Browned roux

78
Q

CLASSIFICATION OF SAUCES
[Five mother sauces]

Espagnole
- _____ and sometimes ______ are added to the mixture.

A

Herbs; tomato paste

79
Q

CLASSIFICATION OF SAUCES
[Five mother sauces]

It is made with an emulsion of egg yolks, fat, and lemon juice.

A

Hollandaise

80
Q

CLASSIFICATION OF SAUCES
[Five mother sauces]

Hollandaise is made with…

A

an emulsion of egg yolks, fat, and lemon juice

81
Q

CLASSIFICATION OF SAUCES
[Five mother sauces]

In making hollandaise sauce you should _____ the butter.

A

Scheme

82
Q

CLASSIFICATION OF SAUCES
[Five mother sauces]

_________ can refer to many different sauces made primarily from tomatoes, usually served as part of a dish, rather than as a condiment.

A

Tomato sauce

83
Q

CLASSIFICATION OF SAUCES
[Five mother sauces]

Tomato sauces are common for …

A

Meat and vegetables

84
Q

CLASSIFICATION OF SAUCES
[Five mother sauces]

they are perhaps best known as bases for Mexican salsas or sauces for pasta dishes.

A

Tomato sauce

85
Q

CLASSIFICATION OF SAUCES
[Five mother sauces]

Tomato sauce are perhaps best known as …

A

bases for Mexican salsas or sauces for pasta dishes

TLE | 10 (11 decks)

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