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Plating and Pairing > Sauces, Garnishes & Exotic Fruits > Flashcards

Sauces, Garnishes & Exotic Fruits Flashcards

1
Q

True or False - Sauces add colour and flavour to the dessert.

A

True

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2
Q

Cream-based sauces are usually thickened with what?

A

Eggs

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3
Q

Creme Anglaise is type of ________.

A

Cream Sauce

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4
Q

What thickening agent is derived from apples?

A

Pectin

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5
Q

True or False - Cooked coulis have a longer shelf life.

A

True

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6
Q

What fruits will not thicken with gelatin?

A

Fruits containing a proteolytic enzyme, such as pineapple, cannot be thickened with gelatin.

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7
Q

A gelee is usually thickened with what?

A

Gelatin

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8
Q

Caramelization occurs at what temperature?

A

160C

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9
Q

Butterscotch sauce uses what type of sugar?

A

Brown Sugar

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10
Q

A combination of egg yolk and syrup is known as?

A

Sabayon

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11
Q

Zabaglione is traditionally Italian and uses _____.

A

Marsala Wine

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12
Q

What ingredient helps to stabilize a foam?

A

Lecithin

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13
Q

True or False - Garnishes help improve presentation.

A

True

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14
Q

True or False - All garnishes on a plate do not need to be edible.

A

False

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15
Q

Cape gooseberry is also known as ______.

A

Physalis, ChineseWha lantern fruit, goldenberry, ground cherry, Peruvian cherry

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16
Q

What do sauces add to a plated dish?

A

~ Texture
~ Flavour
~ Colour
~ Design

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17
Q

Because sauces are not _______, they add ________ flavour.

A

aerated, intense

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18
Q

True or False - Sauces do not need to relate to the main component.

A

False

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19
Q

What are 5 different types of sauces?

A 
~ Cream/Custard Based Sauces
~ Fruit-Based Sauce
~ Gelee
~ Chocolate/Ganache
~ Caramel
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20
Q

Curds, Sabayon, and Zabaglione are examples of what type of sauce?

A

Cream-Based Sauces

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21
Q

What is the difference between a Fruit Sauce and a Fruit Couli?

A

Fruit Sauces contain some pulp from the fruit, while fruit coulis do not, they are clear.

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22
Q

What flavours must be balanced in fruit sauces?

A

Sweetness and Acidity

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23
Q

What thickening agents can be used to thicken fruit sauces and coulis?

A

~ Cornstarch
~ Pectin
~ Gelatin
~ Agar

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24
Q

Why do cooked coulis have a longer shelf life?

A

Due to the pasteurization process

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25
Q

_____ and ______ levels help determine the shelf-life of a coulis.

A

Sugar, acidity

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26
Q

True or False - Uncooked coulis can be stored on the counter.

A

False - they need to be refrigerated or they will ferment and must be discarded.

27
Q

What can be used to thicken fruit sauces that cannot be thickened with gelatin?

A

Starch

28
Q

True or False - Bananas, kiwi, and pineapple cannot be turned into fruit coulis.

A

False - all fruits can be made into a coulis

29
Q

What is a Gelee?

A

Any liquid thickened with gelatin.

30
Q

What liquids can be used to make a gelee?

A

~ Sweetened Puree
~ Juice
~ Alcohol

31
Q

True or False - Gelees can be used the day they are made.

A

False - they must set overnight

32
Q

What can syrups and oils be infused with?

A

~ Spices
~ Herbs
~ Zests
~ Other Ingredients

33
Q

What techniques can be used for plating sauces?

A 
~ Drizzling
~ Pooling
~ Blending two colours
~ Outlines
~ Squeeze Bottles
34
Q

What does it mean to blanch something?

A

To cook it partway. Another way to say temper.

35
Q

Chocolate can be thinned with…

A

Warm Cream, Milk, Butter, or Syrup

36
Q

True or False - Chocolate sauce is a stable product.

A

True - it can be stored for about a week in the fridge or a couple of days on the counter.

37
Q

Syrups are a combination of what?

A

~ Sugar
~ Liquid (water, wine, liquor, juice)
~ Flavour

38
Q

Types of syrups include…

A

~ Simple
~ Reduced
~ Infused

39
Q

True or False - Syrups can be served strained or not.

A

True

40
Q

Define: Caramel Sauce

A

White sugar caramelized and thinned with cream

41
Q

Butter Caramel uses _____ not _____.

A

Butter, Cream

42
Q

What common dessert is a butterscotch sauce used on?

A

Sticky Toffee Pudding

43
Q

Sabayon and Zabaglione are made with what ingredients?

A

~ Sugar or Syrup
~ Wine or Liquor
~ Egg Yolks

44
Q

True or False - Sabayon is a stable product.

A

False - but it can be held for a day if gelatin is added

45
Q

What is foam in terms of garnishes?

A

A dispersion of gas throughout a continuous solid phase

46
Q

What percentage of lecithin is often used in foams?

A

10% of liquid

47
Q

What is Tuile?

A

A malleable, crisp, thin cookie, that can be made by spreading tuile batter over a stencil or piping it onto parchment paper or a silpat mat.

48
Q

What are the functions of garnishes?

A 
~ To improve the presentation
~ To improve the flavour
~ To be edible
~ To show the cooks skill
~ To have a purpose on the plate
~ To contrast or complement
49
Q

What mediums can be used to make garnishes? Name 6

A 
~ Chocolate
~ Sugar
~ Tuiles
~ Choux
~ Fruit
~ Ice Creams or Sorbets
~ Whipped Cream
~ Baked Goods - cookies, biscotti, etc.
~ Fruit Chips
~ Nuts
~ Agar Pearls
50
Q

What is the definition of an exotic fruit?

A

A fruit that is foreign, unusual, tropical, or unfamiliar

51
Q

Use of exotic fruits can elevate the ______ and ______ of a dessert.

A

Quality, value

52
Q

What are 3 examples of exotic fruits?

A

~ Star Fruit
~ Pomegranate
~ Cape Gooseberry
~ Durian

53
Q

What senses should be used to evaluate the ripeness of fruit?

A

~ Sight
~ Smell
~ Touch

54
Q

What aspects of fruit change as they ripen?

A

~ Aroma
~ Sweetness - starches convert to sugar
~ Juiciness - cell walls break down releasing juices
~ Colour - pigments are enhanced

55
Q

Ture or False - Temperature has an impact on how fast a fruit ripens.

A

True

56
Q

What are the 3 types of fruit we discussed in class?

A

~ Berries
~ Tree Fruit
~ Ground Fruit

57
Q

True or False - Many berries do not ripen once harvested.

A

True

58
Q

Berries are _____ and very ______.

A

Fragile, perishable

59
Q

Berries should be ______, _____, _____, _____, and have _______ _______.

A

plump, full, clean, dry, bright colours

60
Q

What are 6 examples of berries?

A 
~ Strawberries
~ Raspberries
~ Blueberries
~ Blackberries
~ Currants
~ Mulberries
~ Lingonberries
~ Gooseberries
61
Q

Some tree fruits do not become ______ after picking, just _____ and _____.

A

Sweeter, softer, juicier

62
Q

What are 6 examples of tree fruits?

A 
~ Bananas
~ Apples
~ Apricots
~ Peaches
~ Cherries
~ Mango
~ Pomegranate
~ Citrus
~ Figs
63
Q

What are 5 examples of ground fruits?

A 
~ Pineapple
~ Melons
~ Cape Gooseberries
~ Kiwi
~ Rhubarb
64
Q

True or False - Fruits that grow on vines are considered ground fruit.

A

True

Plating and Pairing (9 decks)

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