Sauces *G11

Question 1

Choid-froid sauce kinda looks like

Answer 1

Paint low-key

Question 2

Sauce definition

Answer 2

Liquid/semi liquid that can be served with fish, meat, poultry etc

Question 3

Uses of soup *min 6 max 9

Answer 3

*moisten food
*improve appearance
*add nutritional value
*enhance flavour
*act as soup base
*binding of ingredients
*add richness
*garnish
*coating dishes

Question 4

Preparation of sauce (ingredients) *3

Answer 4

Liquid
Seasoning/flavouring
Thickening agents

Question 5

1. Liquid

Answer 5

Provides body
Can be stick, water, milk, juice, wine, cream, syrup

Question 6

2. Seasoning/flavouring

Answer 6

Herbs, spices, purées

Question 7

3. Thickening agents (types) *6

Answer 7

*cornflour
*lightly beat egg yolks
*liason
*cream
*beurre manie
*roux

Question 8

Thickening agent: cornflour *3

Answer 8

*mix to smooth paste with cold liquid (lumps)
*add some boiling water to paste then all
*stir and allow to boil - starch must gelitanise

Question 9

Thickening agent: egg yolks *3

Answer 9

*lightly beat yolks
*bit of warm liquid
*don’t overcook as sauce will curdle

Question 10

Thickening agent: liason *2

Answer 10

*cream + yolks
*only add to sauce at the end

Question 11

Thickening agent: cream

Answer 11

Add to reduced stock or wine

Question 12

Thickening agent: beurre manie

Answer 12

Equal butter and flour kneaded to form dough

Question 13

Thickening agent: roux *2

Answer 13

*melted butter + flour - prevent lumps
*add liquid + stir til thick - starch gelatinises

Question 14

Types of roux *3

Answer 14

*white
*blond - slightly cooked
*brown - cook for more darker brown

Question 15

Classification *5

Answer 15

Hot sauce
Cold sauce
Compound butter
Coulis
Sweet sauce

Question 16

Types of hot sauce *4

Answer 16

Brown
White
Emulsified
Other

Question 17

Hot sauce: Hot brown sauce types *3x2

Answer 17

*jus- natural pan juice
*espagnole- brown roux+brown stock+ mirepoix + tomato purée
*demi- glaze- espagnole +brown/white stock then reduce and add wine/sherry

Question 18

Hot sauce: white *2x2

Answer 18

*bechamel- white roux + milk + cloute onion
*veloute- blond roux + white stock

Question 19

Cloute onion

Answer 19

Onion
Cloves
Bay leaves
Induse with milk

Question 20

Hot sauce: emulsified *1x2

Answer 20

Hollandaise- reduction of vinegar and yolks over hot water
-gradually add melted butter

Question 21

Hot sauce: other *5

Answer 21

Tomato
Apple
Bread
Curry
Beurre fondu

Question 22

Cold sauce *2

Answer 22

*oil vinegar- vinaigrette- 1vin/3oil
*emulsified- mayo- oil+vinegar+eggs

Question 23

Cold sauce other *3x2

Answer 23

*mint- mint+vin+sugar (lamb)
*salsa- roughly chopped ingredients
*horseradish- grated horseradish with whipped cream (roast beef)

Question 24

Compound butter *3

Answer 24

*mix flavourings (garlic, parsley) into softened butter
*shaped into roll and place in fridge
*cut into slices

Question 25

Coulis

Answer 25

Veg/fruit purée that’s strained before serving

Question 26

Sweet sauce *3

Answer 26

*caramel- carmalised sugar and cream
*creme anglase- custard (yolk, sugar, milk)
*chocolate- cocoa, water, butter, sugar, cream
OR chopped cholocate and cream

Question 27

Dehydrated and convenience sauce *4

Answer 27

*tins/cans
*bottles
*packets
*vacuum packed

Question 28

Sauce portion with dish

Answer 28

25-50ml

Question 29

Ingredients not suitable for stock *3

Answer 29

Beetroot
Potato
Cabbage

Question 30

To reduce liquid through boiling

Answer 30

Reducing

Question 31

Bechamel variants *3

Answer 31

Mornay
Persee
Mustard

Question 32

Espagnole variants *3

Answer 32

Bordelaise
Lyonnaise
Robert

Question 33

Veloute variants *2

Answer 33

*suprême
*vin blanc

Question 34

Hollondaise variant

Answer 34

Bernaise