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Culinary > Sauces > Flashcards

Sauces Flashcards

1
Q

The 2 classic hot sauces

A

Mother or leading sauces
Small or compound

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2
Q

The 5 mother sauces

A
  1. Bechannel
    2.Veloute
  2. Espogole
  3. tomato
  4. hallandaise
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3
Q

Coulis

A

purees of fruits or vegetable for sauce base

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4
Q

Infusion

A

Extraction of flavors before boiling steeping, filtering, and dripping liquid in process

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4
Q

beurre blanc

A

white butter

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5
Q

Beurre rouge

A

red butter

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6
Q

Examples of modern sauces

A

flavored butter
flavored oils
salsas
relishes
pan gravy

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7
Q

Sauce

A

a liquid thickening agent, wth seasoings

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8
Q

3 things that make good sauce

A
  1. Makes good stock
  2. Uses thickening agent properly
  3. seasoned properly
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9
Q

Thickening agents for starches

A

The gelatinization of starches ( absorbing liquid)

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10
Q

4 things for thickening agents

A
  1. lump free
  2. good clean flavor( not floury or pasty)
  3. coats back of spoon
  4. No breaking or separation
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11
Q

Roux

A

Thickening agent , equal parts four and fat ( cooked for lumps)

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12
Q

white roux

A

cooked briefly ( removed when bubble appear)

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13
Q

Blond roux

A

Cooked longer, caramelized (richer flavor)

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14
Q

Good roux is

A

stiff, not runny or pour able

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15
Q

Brown Roux

A

Cooked longer, Dark and Nety, ( required to thicken)

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16
Q

To add roux to liquid

A

Hot roux in cold stock, stir vigorously
Hot stock to cold roux , stir vigorously

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17
Q

Guideline for roux

A
  1. No aluminum
  2. heavy pots ( No scorching or burning)
  3. No extreme temps ( too cold fat solidify/ to hot spatter with liquid)
  4. Don’t over thicken ( till almost boiling)
18
Q

Cornstarch

A

Fine white powder =, pure starch for corn, glassy shine

19
Q

Rules for cornstarch

A
  1. One unite twice as flour
  2. Prolonged heating breaks down thickening power
    3, No reheating
    4, Breas down with frozen products
  3. Must be mixed with cool liquids
20
Q

Slurry

A

raw starch and cold liquid

21
Q

If its a hot liquid with a slurry

A

stir constantly

22
Q

Arrowroot

A

roots of tropical plants, clearer, expensive, does not break down

23
Q

Beurre Maine

A

equal parts flour and soft butter , used for quick thickening

24
Q

Emulsification

A

Unfixable liquids are uniform state, emulsifying agent must be present

25
Q

Liaison

A

egg yolks and heavy cream, richness an smoothness ( extra care prevents coagulation)

26
Q

permanent emulsion

A

last for days

27
Q

semipermenat emulsion

A

last for hours

28
Q

Temporary emulsions

A

Not a lot

29
Q

Reduction

A

The sauces moisture turns to steam making it have more flavor and concentration

30
Q

Straining

A

cheesecloth/ China caps, removes lumps getting consistency

31
Q
A
32
Q

Monter au Beurre

A

swirling or whisking whole butter into sauce for shine, flavor and richness

33
Q

The Bechamel family

A

Traditionally made by adding heavy cream to thick veal veloutte

34
Q

The Bechamel family today

A

thickening scalded milk with a white roux and adding seasonings

35
Q

The Veloute family

A

thickening white stock or fish stock with roux.

36
Q

Allemande

A

intermediary sauce made by adding lemon juice and a lisson to chicken or veal Veloute

37
Q

Supreme

A

an intermediary sauce made by adding cream to chicken Veloute

38
Q

The esponagone family

A

(Brown saucem full bodied, rich) brown stock to which brown Roux, Mirepox, and tomato puree have ben added

39
Q

Demi glaze

A

half brown sauce, half brown stock,

40
Q

jus lie

A

(fond lie) easier and lighter then demi glaze,
rich brown stock thickend by arrowroot r cornstarch and seasoned
rich brown stock s simmered ad reduced to thicken with geltin

41
Q

The tomato sauce family

A

tomatoes, vegetables seasoings, and white stock thickend by brown or blond roux.

42
Q

The tomato family today

A

tomotes vegtables and seasonings are simmered together in puree

43
Q

Gastrique

A

Caramelized sugar deglaze with vinegar, used to flavor tomato or savory fruit sauces

Culinary (44 decks)

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