Topic 4: Sauces Flashcards
what different starches are used to thicken sauces?
flour, cornflour, arrowroot
what are the three different methods of making sauce?
roux, blended, all-in-one
how do you make a roux sauce?
1) fat is melted, and flour is stirred in, cooked on medium heat
2) liquid added gradually
3) sauce returned to heat and brought back to boil, stir all the time
how do you make a blended sauce?
1) a little of the liquid is blended with the cornflour
2) remaining liquid is heated
3) hot liquid is poured onto the cornflour mixture, stir carefully
4) sauce is returned to pan and brought back to boil, stirring all the time
what is a bechamel sauce similar to?
roux sauce
what is an infused sauce?
liquid used in sauce has been flavoured
what is a velouté sauce?
made from chickens and fish stock and cream and it is thickened with butter and flour
how do you make an all in one sauce?
1) all ingredients into the pan and brought to boil
2) stirring/whisking required at all times to prevent sauce from becoming lumpy
what is a reduction sauce?
when flavours are developed by reducing the liquid, which make the flavours intensify. As the sauce cooks, some of the liquid evaporates to cause thickening
what are examples of reduction sauces?
pasta sauce, curry sauce, gravy and meat sauce
why may a roux sauce become lumpy?
- fat was too hot when flour was added
- roux not cooked enough
- liquid added too quickly, not stirred sufficiently
- not stirred during cooking
why may a blended sauce become lumpy?
- cornflour not blended sufficiently
- not stirred while cooking
why may an all-in-one sauce become lumpy?
not stirred while cooking
when is an emulsion formed?
when oil and liquid are mixed together
what are examples of emulsions?
salad dressing, mayonnaise, hollandaise
