Sauces

Question 1

Blended

Answer 1

milk and cornflour are mixed together and heated until the sauce thickens
there is not fat

Question 2

Roux

Answer 2

a combination of fat and flour cooked for a particular length of time depending on the colour of sauce required
basic ingredients = fat, flour, liquid and seasoning

Question 3

Reduction

Answer 3

sauces usually made from meat juices
boiled to reduce the liquid, to intensify the flavour and to thicken the consistency

Question 4

Emulsions

Answer 4

sauces made with oil and vinegar which are shaken together with an added emulsifying agent to stabilise the mixture

Question 5

How can a dish be improved by adding a sauce?

Answer 5

flavour
colour
moisture
nutritional value

Question 6

Example of a blended sauce

Answer 6

Velouté Sauce

Question 7

Example of a roux sauce

Answer 7

Bechamel

Question 8

Examples of reduction sauces

Answer 8

gravy, tomato pasta sauce, curry sauce

Question 9

Example of a emulsion sauce

Answer 9

mayonnaise