Sauces

Question 1

The 2 classic hot sauces

Answer 1

Mother or leading sauces
Small or compound

Question 2

The 5 mother sauces

Answer 2

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

Question 3

Coulis

Answer 3

purees of fruits or vegetable for sauce base

Question 4

Infusion

Answer 4

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

Question 4

beurre blanc

Answer 4

white butter

Question 5

Beurre rouge

Answer 5

red butter

Question 6

Examples of modern sauces

Answer 6

flavored butter
flavored oils
salsas
relishes
pan gravy

Question 7

Sauce

Answer 7

a liquid thickening agent, wth seasoings

Question 8

3 things that make good sauce

Answer 8

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

Question 9

Thickening agents for starches

Answer 9

The gelatinization of starches ( absorbing liquid)

Question 10

4 things for thickening agents

Answer 10

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

Question 11

Roux

Answer 11

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

Question 12

white roux

Answer 12

cooked briefly ( removed when bubble appear)

Question 13

Blond roux

Answer 13

Cooked longer, caramelized (richer flavor)

Question 14

Good roux is

Answer 14

stiff, not runny or pour able

Question 15

Brown Roux

Answer 15

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

Question 16

To add roux to liquid

Answer 16

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

Question 17

Guideline for roux

Answer 17

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)

Question 18

Cornstarch

Answer 18

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

Question 19

Rules for cornstarch

Answer 19

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

Question 20

Slurry

Answer 20

raw starch and cold liquid

Question 21

If its a hot liquid with a slurry

Answer 21

stir constantly

Question 22

Arrowroot

Answer 22

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

Question 23

Beurre Maine

Answer 23

equal parts flour and soft butter , used for quick thickening

Question 24

Emulsification

Answer 24

Unfixable liquids are uniform state, emulsifying agent must be present

Question 25

Liaison

Answer 25

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

Question 26

permanent emulsion

Answer 26

last for days

Question 27

semipermenat emulsion

Answer 27

last for hours

Question 28

Temporary emulsions

Answer 28

Not a lot

Question 29

Reduction

Answer 29

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

Question 30

Straining

Answer 30

cheesecloth/ China caps, removes lumps getting consistency

Question 32

Monter au Beurre

Answer 32

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

Question 33

The Bechamel family

Answer 33

Traditionally made by adding heavy cream to thick veal veloutte

Question 34

The Bechamel family today

Answer 34

thickening scalded milk with a white roux and adding seasonings

Question 35

The Veloute family

Answer 35

thickening white stock or fish stock with roux.

Question 36

Allemande

Answer 36

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

Question 37

Supreme

Answer 37

an intermediary sauce made by adding cream to chicken Veloute

Question 38

The esponagone family

Answer 38

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

Question 39

Demi glaze

Answer 39

half brown sauce, half brown stock,

Question 40

jus lie

Answer 40

(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

Question 41

The tomato sauce family

Answer 41

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

Question 42

The tomato family today

Answer 42

tomotes vegtables and seasonings are simmered together in puree

Question 43

Gastrique

Answer 43

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