SAUCES 2 Flashcards
when does gel formation (gelation) occur
after gelatinization; only after sol (starch paste) has been cooled
whats the gel
semi-solid paste
what happens as amylose molecules cool and lose energy
the linear molecules
form bonds, creating a 3D
network that traps water
what is gelatin dependent on
amylose concentration
why is gelation dependent on amylose concentration
because amylopectin doesn’t gel
what starch is high in amylose
corn starch
what starches don’t form gels
Potato, tapioca, and rice starches
what starch forms a soft gel
arrowroot
what starches form strong gels
Corn and wheat starches
do flours or starches form weaker gels
flours
whats retrogradation
seepage of water out of an aging gel due to contraction
what happens during contraction
amylose bonds tighten, water is expelled
when should you use gelled foods
as soon as possible
what is dextrinization
the breakdown of starch molecules into small, sweet-tasting dextrins in the presence of heat
what does dextrinization increase and decrease
Increases sweetness
Decreases thickening power
how are instant/pregelnatinized starches modified
Physically modified: precooked and dried, so they absorb water immediately
how do instant/pregelatinized starches expand and gel?
without heating
whats an example of instant/pregelatinized starch
instant dry-mix puddings
how are cross-linked starches chemical modified
to form cross-links between starch molecules
what are cross-linked starches more resistant to?
heat and acid, Ideal for use in cooked foods
whats an example of cross-linked starches
pie filling
how are oxidized starches created
chemically degraded by oxidizing agents
how do oxidized starches compare to cross-linked starches
Less viscous than cross-linked starch but clearer
what are oxidized starches best used for
best for use as emulsion stabilizers (salad dressings) and thickeners
also ideal for dusting foods like gum or marshmallows
(powder-like consistency)
what are some functions of sauces in foods
- Moistness
- Flavor
- Texture
- Body
- Appearance
- Can be thickened or unthickened
- Condiments serve similar purpose but usually are not
referred to as sauces
what are mother sauces
major, leading, grand sauces
what are five mother sauces
- Béchamel (white sauce)
- Espagnole (brown sauce)
- Hollandaise
- Tomato
- Velouté
what are small sauces
secondary sauces
are mother sauces usually served by themselves
no, they serve as a base for small sauces
whats the base ingredient for béchamel (white sauce)
milk
whats the base ingredient for espagnole (brown) sauce
brown stock
whats the base ingredient for hollandaise sauce
butter
whats the base ingredient for tomato sauce
tomato
whats the base ingredient for veloute sauce
white stock / chicken stock / fish stock
what are the three ingredients that serve as the foundation for thickened sauces
liquid, thickening agent (starch), seasoning/flavorinng
what does the thickening agent/starch do
makes it more visocus
what thickening agents are common in US vs China
wheat starch in US, corn starch in china (glossy/translucent)
what does protein content do
make cloudy
what are the three forms of starch thickeners
roux, beurre manie, slurry
how is roux made
made by cooking equal parts flour (usually wheat flour) and fat; hot liquid gradually added until desire consistency is reached
what are the three types of roux
white, blond, brown; darker = more cooked
what happens to the roux’s ability to thicken as cooking time goes up
goes down
how is beurre manie made
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
how much berrue manie is used at a time
only small portions to avoid floury taste
how is slurry made
by combining starch and a cool liquid
when do granules in slurry thicken/expand
when added into a simmering liquid base
why is slurry inferior to roux
because slurry is less stable (starch is not soluble in cold water) and may leave starchy taste
what time of solution is slurry
suspension
how are unthickened sauces prepared
without starch
what are the two types of unthickened starches
gravy (can be thick or unthick) and hollandaise
how do juices in unthickned gravy work
Juices remaining in the pan after meat or poultry is cooked
* Unthickened referred as: au jus (“in its own juice”)
what hollandaise sauce
egg yolks added to a base of butter
whats the key to making hollandaise sauce
not to curdle the egg yolk
(use indirect heat method like a double-boiler)
what are some other examples of unthickened sauces
barbecue sauce,
butter sauce, fruit sauce, tartar sauce,
tomato sauce
