Soup Flashcards
Thickened liquid, richly flavored to complement a dish.
Sauce
Add moisture and enhance the overall quality of various food preparations
Sauce
Characteristics of a good sauce
Has the proper texture
Has a concentration of flavor that will complement and not overpower the dish it will serve with
Has a glossy appearance
Has a color that is consistent with the ingredients with which it has made from
Has the proper consistency
Depending on the dish with which is to be served, a sauce can be _ or _, and or _ and _
Thick or thin
Rich and creamy
Light and delicate
The flavors used in sauces also different; they can be ,,,,and_
Savory, sweet, sour, spicy and mild
The way a sauce is presented also varies; it can be partially _ over food, served _ food, served in a _ dish.
Masked, Under, Separated
Provide the body and the base of the sauce
Liquid ingredients
Most commonly used liquid ingredient in sauces
Stock
Either all purpose or bread
Flour
It may be combined with melted butter or drippings to thicken a sauce, or combined with water and then added to a sauce, also known as
Flour
Also known as whitewash
A mixture of equal parts of butter and flour to form a paste
Beurre manie
It is used for quick thickening at the end of the cooking to finish the sauce
Beurre manie
A mixture made by cooking equal parts of flour and fat or oil together to make a paste
Roux
Produces a clear sauce with glossy texture
Cornstarch
Thicken the liquids quickly
Breadcrumbs
These are useful if smoothness of texture is not desired
Breadcrumbs
Commonly prepared and served _, though there are some that are cooked and allowed to cool before serving
Cold Sauces
Those that are prepared and served got or Lukewarm
Warm Sauces
Has a type of oil as it’s base, usually olive oil or any vegetable oil
Oil sauce
Maybe served as a dressing for salads either lightly drizzled over or tossed with the vegetables
Oil sauce
Can also be served as dips and condiments to various vegetable dishes like __
Oil sauce
Like crudites
An emulsion of oil and egg yolks
Mayonnaise
Mayonnaise based includes _ and _
Remoulade and Sauce verte
A combination of oil and acid typically vinegar or citrus juice
Vinaigrette
Variation of vinaigrette include _ and _
French Vinaigrette and Sauce Ravigote
Made by mixing different herbs, spices, and other flavoring into whipped butter, which may then be shaped into a log and refrigerated.
Compound butter
Once chilled, the _ is sliced and placed on top of vegetables
compound butter
It can also be used as a spread for bread
Compound butter
These include the five mother sauces
Warm Sauces
Are the basic sauces that are used as basic ingredients for many different secondary or small sauces
Five mother sauces
Five mother sauces are made with a _ and a _
different liquid and a different thickener
A white sauce made with milk and thickened with roux
Bechamel
It is a stock based white sauce
Veloute
It can be made from chicken, veal or fish stock
Veloute
It is traditionally made of a rich meat stock, a mirepoix of browned vegetables.
Espagnole
A nicely brown roux, herbs and sometimes tomato paste are added to the mixture
Espagnole
It is made with an emulsion of egg yolks, fat and lemon juice.
Hollandaise
Can refer to many different sauces made primarily from _ , usually served as part of a dish rather than as a condiment
Tomato sauce
Are common for meat and vegetables, but they are perhaps best known as bases for Mexican salsas or sauces for pasta dishes
Tomato sauce
Roux cooked for a different _ to produce a lighter or darker color
length of time
