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IDK > TLEEEEEEEEEEEE > Flashcards

TLEEEEEEEEEEEE Flashcards

1
Q

Primary class of sauces also called as grand sauces or mother sauces

A

Leading sauces

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2
Q

made from milk and white roux

A

Béchamel

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3
Q

made from white stock and white Or blond roux

A

Velouté

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4
Q

made from brown stock and brown roux

A

Brown sauce or espagnole

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5
Q

made from stock and tomato (roux is optional because tomato sauces are naturally thick)

A

Tomato sauce

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6
Q

made from butter and egg yolk

A

Hollandaise

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7
Q

is a white sauce made by adding cheese to béchamel.
Different kinds of cheeses are used like Gruyère, Emmenthal or cheddar cheese. Mornay sauce can be used to make macaroni and cheese or mac n’ cheese.

A

Mornay sauce

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8
Q

white sauce made by adding prepared mustard to béchamel.
It is a versatile sauce that can be paired with chicken, beef, salmon, and vegetable dishes

A

Mustard sauce

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9
Q

Popular sauce that pars well with a variety of dishes

A

Mushroom sauce

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10
Q

White sauce that adds chopped herbs and this sauce compliments fish and seafod dishes

A

Herb sauce

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11
Q

Is a white sauce made by adding tomato pureé to a vesl or chiken veloute. Paris well with eggs

A

Aurora sauce

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12
Q

is a brown sauce made by adding Madeira wine to espagnole. Madeira wine has a sweet and nutty flavor. The sauce pairs well with steaks and roasts.

A

Madeira

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13
Q

is a brown sauce made by adding dry red wine to espagnole.
The sauce is named after the Bordeaux region in France which is famous for its wines. is traditionally served with steak or grilled beef and garnished with poached beef marrow.

A

Bordelaise sauce

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14
Q

is a brown sauce made by adding peppercorns to espagnole. Poivre is the French word for pepper. The sauce is generously seasoned with crushed black peppercorns.

A

Sauce poîvrade

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15
Q

is a spicy sauce made by adding onion, celery, bell peppers and cayenne to the classic tomato sauce. Creole cuisine refers to a style of cooking that developed in the southern states of America. It has French, Spanish, and African influences

A

Creole sauce

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16
Q

is a sweet-tangy sauce made by adding orange juice and grated orange rinds to hollandaise. Blood oranges, which is a variety of oranges with dark red flesh, are the preferred kind of orange to use in this sauce. Maltaise sauce goes well with broccoli and asparagus.

A

Maltaise sauce

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17
Q

is a flavorful liquid, thickened to the desired consistency

A

sauce

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18
Q

a well made soup is

A

-smooth
-thick enough to cling on food and it is not gluey
-it has the appropriate color
-it has a balanced flavor
it does not have a starchy taste
-properly seasoned and it is not too salty

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19
Q

simmering the sauce for a long time will make the water evaporate

A

reduction

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20
Q

break down these bits of food is

A

deglazing

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21
Q

ingredients for making sauces

A

-a liquid
-a thickening agent
-seasoning and flavoring ingredients

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22
Q

a flavorful liquid is the main ingredient of the base of a sauce

A

a liquid

23
Q

are used to achieve the desired thickness in sauces

A

a thickening agent

24
Q

thickening agent made from fat and flour

A

roux

24
Q

chefs call this perfect consistency

A

nappé

25
Q

kinds of fats used to make roux

A

-butter
-margarine
-animal fats
-vegetable oil

26
Q

preferred kind of cooking fat to make roux

A

butter

27
Q

wudely used but it is less expensive than butter

A

margarine

28
Q

lard, chicken fat and beef drippings can be used if their flavor matches the flavor you want to develop in your sauce

A

animal fats

29
Q

can be used but are not preferred because they add no flavor in the resulting sauce

A

vegetable oil

30
Q

is a mixture of soft, raw butter and flour used as a quick thickener at the end of cooking a sauce

A

beurre manié

31
Q

is a mixture of a kind of starch amd cold water

A

slurry

32
Q

what is the french term meaning of beurre manié

A

kneaded utter

33
Q

is a mixture of egg yolks and cream

A

liaison

34
Q

different flavoring ingredients can be added to the basic sauces to make a variety of other sauces

A

seasoning and flavoring ingredients

35
Q

kinds of roux

A

-white roux
-blond roux
-brown roux

36
Q

mus be cooked properly so it does not taste raw or starchy and it must be firm not runny

A

roux

37
Q

cooked for a short period of time and should have a pale-yellow color and is used on white sauces based in milk like bechamel

A

white roux

38
Q

cooked for a longer time and used for sauces based on mil like bechamel

A

blond roux

39
Q

do not follow the method of preparation of the five leading sauces

A

otheer sauces

40
Q

is cooked until it takes in a light brown color and it has a nutty aroma and it is important to cook this in low heat

A

brown roux

41
Q

derived from leading sauces

A

small sauces

42
Q

other sauces

A

-butter sauces
-integral sauces
3. salsas and relishes
-flavored oils

43
Q

also called purified butter

A

clarifies butter

43
Q

makes the dish creamier and gives it a glossy finish

A

melted butter

44
Q

are a mixture of butter and other flavoring ingredients like herbs, spices, and other aromatics

A

compounf bbutters

45
Q

are sauces made from the juices or drippings released fro the meat

A

integral sauces

46
Q

sauce that is made from the dripppings of meat and poultry

A

pan gravies

47
Q

is the juice or liquid released when cooking roasted meats

A

jus

48
Q

salsa

A

refers to the mexicaan blend

48
Q

which means “with juice”

A

AU JUS

49
Q

slasa in italian is

A

sauce

49
Q

is a mixture of chopped vegetables that are pickeled in a vinegar or salt solution

A

relish

50
Q

are light sauces or dressings suitable for salads and sauteed or grilled meats and vegetables

A

flavored oils

IDK (19 decks)

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