TLE Flashcards
1
Q
fluid dressing for poultry, meat,fish
A
sauce
2
Q
basic ingredients is MILK thickened by BUTTER
A
white sauce
3
Q
ingredients are real, chicken, and fish broth thickened with blonde rout
A
veloute sauce
4
Q
rich emulsified sauce made from butter, egg yolks
A
hollandaise
5
Q
sauce made with margarine or butter
A
brown sauce, espagnole
6
Q
most commonly used as thickners
A
starch
7
Q
the principal starch used
A
flour
8
Q
starch+fat
A
roux
9
Q
starch+cold liquid
A
slurry
10
Q
cooked mixture of flour and fat
A
roux
11
Q
results to finest sauces bc of its flavor
A
clarified butter
12
Q
can be used for roux but it adds no flavor
A
vegetable oil and shortening
13
Q
cooked just enough to cook the raw taste of flour
A
white roux
14
Q
cooked little longer and slightly darker color
A
blond roux
15
Q
cooked to a light color
A
brown roux
