Sauces

Question 1

What are the components of sauces?

Answer 1

Thickening agent (e.g., cornstarch)
Liquid (e.g., stock)
Flavoring
Seasoning (e.g., salt & pepper)

Question 2

What makes a good sauce?

Answer 2

1. The sauce complements the food without overpowering it
2. No lumps
3. A flavor not floury or pasty
4. Sticks to back of spoon
5. Will not break apart when it cooks down

Question 3

What is “Mother Sauce”?

Answer 3

Grand Sauces all made from combining a liquid with a thickening agent
Compound sauces are made from these.

Question 4

What are the 5 mother sauces?

Answer 4

1. Sauce Espagnole
2. Tomato Sauce
3. Béchamel Sauce
4. Velouté
5. Hollandaise Sauce

Question 5

Sauce Espagnole

Answer 5

(Spanish Sauce) contains some type of tomato product, few added seasonings.
(Brown sauce with flour & roux)

Question 6

Tomato Sauce

Answer 6

Made by simmering a tomato product (e.g., paste) with flavorings, seasonings, and stock to another liquid. Very versatile

Question 7

Béchamel Sauce

Answer 7

Cream sauce or white sauce made by thickening milk with a white roux, seasonings, and flavorings (Mac & cheese)

Question 8

Velouté

Answer 8

(Velvety sauce) blonde sauce made by thickening a light-coloured stock with a light-coloured roux

Question 9

Hollandaise Sauce

Answer 9

(Dutch) made from emilsified egg yolks, clarified butter, seasonings, and often lemon juice (eggs benedict)

Question 10

Genatization

Answer 10

Starch granules absorbing moisture when placed in liquids (process in thickening)

Question 11

Relish

Answer 11

Made with fruits or vegetables, cooked or pickled, smooth or chunky, sweet/savory/spicy. (Used as condiment)

Question 12

Clarified butter

Answer 12

(Drawn butter) purified butterfat; butter melted with milk solids and water removed. (Ingredient in roux)

Question 13

Salsa

Answer 13

Combination of raw vegetables or fruits, spices, onions, and chiles (used for dipping things/ chips)

Question 14

Coulis

Answer 14

Sauce made from a fruit or vegetables purée (used for desert or dishes & soups)

Question 15

Roux

Answer 15

Cooked mixture made from equal parts of fat & flour (by weight) white, blonde, or brown (thickening agent)

Question 16

Thickening agents

Answer 16

Adds body to the sauce, starch (used for soups)

Question 17

Flavoring agents

Answer 17

Finishing touches, enhances flavors of a dish (changes flavors of a sauce depending on ingredients used)

Question 18

Demi-glace

Answer 18

(Half glaze) made from (1/2) sauce espagnole & (1/2) brown stock (base for meat sauces, e.g., gravy)

Question 19

Purée

Answer 19

A food that has been mashed, strained, or finely chopped into a smooth pulp (used to thickening sauces)