SAUCES Flashcards
A Flavourful liquid, usually thickened that is used to season, flavour and enhance other foods. it adds (5)
moistness
flavour
richness
appearance
appeal
what are the 5 basic sauces
White sauce
veloute sauce
brown sauce/ espagnole
Hollandaise
Tomato sauce
these sauces are made before they are to be used
hot sauces
these sauces are cooked ahead of time, then cooled covered and placed in the refrigerator to chill
cold sauces
this is a cooked mixture of equal parts by weight of fat and flour
roux
used as a substitute for butter because of its lower cost
margarine
the thickening power of _ depends on its starch content.
flour
cooked just enough to cook the raw taste of flour
white roux
cooked a little longer to a slightly darker color, used for veloutes
blond roux
cooked to a light brown color and a nutty aroma
brown roux
what are the 5 common problems in sauces
discarding
oiling-off
poor texture
synersis
oil streaking
what are te 5 basic techniques in sauce making
REDUCTION
STRAINING
DEGLAZING
ENRICHING WITH BUTTER AND CREAM
SEASONING
THIS IS ADDED TO GIVE FLAVOUR AND RICHNESS TO SAUCE
HEAVY CREAM
ADD _ TO HOT SAUCE AND SWIRL UNTIL IT MELTS
SOFTENED BUTTER
Its basic ingredient is milk which is thickened with flour
enriched with butter.
White sauce
Its chief ingredients are veal, chicken and fish broth,
thickened with blonde roux.
Veloute sauce
It is a rich emulsified sauce made from butter, egg yolks,
lemon juice and cayenne.
Hollandaise
consists of liquid dispersed with or without an___ in another liquid that usually would not mix together
Emulsifier
It is a brown roux-based sauce made with margarine or butter, flavor and brown stock.
Brown sauce or espagnole
It is made from stock (ham/pork) and tomato products seasoned with spices and herbs.
Tomato sauces
— are the most commonly used thickeners for sauce
making.
Starches
The thickening power of flour depends on its
Starch content
This is very important in order to produce a
smooth, lump free sauce. ___ through a china
cap lined with several layers of cheesecloth is
effective.
Straining
To __ means to swirl a liquid
in a sauté pan to cooked particles of food remaining on the bottom.
Deglazing
adds and develop flavor
Seasoning
