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FOODS > SAUCES 2 > Flashcards

SAUCES 2 Flashcards

1
Q

when does gel formation (gelation) occur

A

after gelatinization; only after sol (starch paste) has been cooled

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2
Q

whats the gel

A

semi-solid paste

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3
Q

what happens as amylose molecules cool and lose energy

A

the linear molecules
form bonds, creating a 3D
network that traps water

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4
Q

what is gelatin dependent on

A

amylose concentration

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5
Q

why is gelation dependent on amylose concentration

A

because amylopectin doesn’t gel

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6
Q

what starch is high in amylose

A

corn starch

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7
Q

what starches don’t form gels

A

Potato, tapioca, and rice starches

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8
Q

what starch forms a soft gel

A

arrowroot

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9
Q

what starches form strong gels

A

Corn and wheat starches

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10
Q

do flours or starches form weaker gels

A

flours

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11
Q

whats retrogradation

A

seepage of water out of an aging gel due to contraction

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12
Q

what happens during contraction

A

amylose bonds tighten, water is expelled

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13
Q

when should you use gelled foods

A

as soon as possible

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14
Q

what is dextrinization

A

the breakdown of starch molecules into small, sweet-tasting dextrins in the presence of heat

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15
Q

what does dextrinization increase and decrease

A

Increases sweetness
Decreases thickening power

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16
Q

how are instant/pregelnatinized starches modified

A

Physically modified: precooked and dried, so they absorb water immediately

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17
Q

how do instant/pregelatinized starches expand and gel?

A

without heating

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18
Q

whats an example of instant/pregelatinized starch

A

instant dry-mix puddings

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19
Q

how are cross-linked starches chemical modified

A

to form cross-links between starch molecules

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20
Q

what are cross-linked starches more resistant to?

A

heat and acid, Ideal for use in cooked foods

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21
Q

whats an example of cross-linked starches

A

pie filling

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22
Q

how are oxidized starches created

A

chemically degraded by oxidizing agents

23
Q

how do oxidized starches compare to cross-linked starches

A

Less viscous than cross-linked starch but clearer

24
Q

what are oxidized starches best used for

A

best for use as emulsion stabilizers (salad dressings) and thickeners
also ideal for dusting foods like gum or marshmallows
(powder-like consistency)

25
Q

what are some functions of sauces in foods

A
  • Moistness
  • Flavor
  • Texture
  • Body
  • Appearance
  • Can be thickened or unthickened
  • Condiments serve similar purpose but usually are not
    referred to as sauces
26
Q

what are mother sauces

A

major, leading, grand sauces

27
Q

what are five mother sauces

A
  1. Béchamel (white sauce)
  2. Espagnole (brown sauce)
  3. Hollandaise
  4. Tomato
  5. Velouté
28
Q

what are small sauces

A

secondary sauces

29
Q

are mother sauces usually served by themselves

A

no, they serve as a base for small sauces

30
Q

whats the base ingredient for béchamel (white sauce)

A

milk

31
Q

whats the base ingredient for espagnole (brown) sauce

A

brown stock

32
Q

whats the base ingredient for hollandaise sauce

A

butter

33
Q

whats the base ingredient for tomato sauce

A

tomato

34
Q

whats the base ingredient for veloute sauce

A

white stock / chicken stock / fish stock

35
Q

what are the three ingredients that serve as the foundation for thickened sauces

A

liquid, thickening agent (starch), seasoning/flavorinng

36
Q

what does the thickening agent/starch do

A

makes it more visocus

37
Q

what thickening agents are common in US vs China

A

wheat starch in US, corn starch in china (glossy/translucent)

38
Q

what does protein content do

A

make cloudy

39
Q

what are the three forms of starch thickeners

A

roux, beurre manie, slurry

40
Q

how is roux made

A

made by cooking equal parts flour (usually wheat flour) and fat; hot liquid gradually added until desire consistency is reached

41
Q

what are the three types of roux

A

white, blond, brown; darker = more cooked

42
Q

what happens to the roux’s ability to thicken as cooking time goes up

A

goes down

43
Q

how is beurre manie made

A

made by blending equal parts soft butter and flour into a paste
(Flour and butter are not cooked); whisked in simmering sauce until desired thickness is reached

44
Q

how much berrue manie is used at a time

A

only small portions to avoid floury taste

45
Q

how is slurry made

A

by combining starch and a cool liquid

46
Q

when do granules in slurry thicken/expand

A

when added into a simmering liquid base

47
Q

why is slurry inferior to roux

A

because slurry is less stable (starch is not soluble in cold water) and may leave starchy taste

48
Q

what time of solution is slurry

A

suspension

49
Q

how are unthickened sauces prepared

A

without starch

50
Q

what are the two types of unthickened starches

A

gravy (can be thick or unthick) and hollandaise

51
Q

how do juices in unthickned gravy work

A

Juices remaining in the pan after meat or poultry is cooked
* Unthickened referred as: au jus (“in its own juice”)

52
Q

what hollandaise sauce

A

egg yolks added to a base of butter

53
Q

whats the key to making hollandaise sauce

A

not to curdle the egg yolk
(use indirect heat method like a double-boiler)

54
Q

what are some other examples of unthickened sauces

A

barbecue sauce,
butter sauce, fruit sauce, tartar sauce,
tomato sauce

FOODS (47 decks)

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