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sauces
| Question | Answer |
|---|---|
| what is a roux | thickening agent |
| whats is the important part to remember when making a roux | equal parts flour and fat |
| four stages of roux | white blonde brown Cajun |
| white roux is used for: | bachamel |
| blond roux is used for: | veloute and tomato sauce |
| brown roux is used for: | espagnole |
| Cajun roux is used for: | soups |
| what adds shine to a sauce: | monter au beurre |
| 3 classical veloute flavours: | chicken, fish, veal |
| quality texture for a roux: | lump free, good flavour, nappe, will not seperate |
| what is nappe: | when the sauce/roux covers the back of a spoon |
| longer you _____ the flour the _______ it will be. | roast, lighter |
| which flours work best for rouxs | all purpose, cake flour |
| proportion of roux to 4L | 12 oz - light 16 oz - medium 24 oz - heavy |
| will roux keep: | if wrapped properly and left in fridge |
| how much more does cornstarch thicken compared to flour | 2 times more |
| whats the downside with using cornstarch instead of roux: | it breaks down faster |
| what is a beurre manie: | equal parts of flour and butter by weight |
| what is Liaison: | made with eggs, minimal thickening, ration of eggs to cream is 3 yolks to 200ml |
| what is a whitewash: | flour and water |
| what are three finishing techniques: | reduction, straining, monter au beurre |
| whats the reduction ratio: | 20L to 1 L |
| what are the 5 mother sauces | hollandiase, tomato. espagnol, bachemel, veloute |
| except for _______ all mother sauces are never served as is: | hollandaise |
| structure of a sauce: | a liquid a thickening agent additional seasoning |
| the 5 liquid bases: | milk, brown stock, tomato juice, butter, white stock |
| derivatives of bechamel sauce; Cream | cream and lemon juice |
| derivatives of bechamel sauce; chedder | cheddar, Worcestershire, dry mustard |
| derivatives of bechamel sauce; mornay | gruyere, parm |
| derivatives of bechamel sauce; nantua | cream, crayfish butter, paprika |
| derivatives of bechamel sauce; soubise | onions |
| derivatives of tomato sauce; creole | onions, celery, green peppers, okra, green olives, hot pepper sauce |
| derivatives of tomato sauce; spanish | onions, celery, sweet peppers, mush, chilies |
| derivatives of tomato sauce; milanese | mush, ham, tongue |
| derivatives of tomato sauce; bolognese | ground beef, garlic, basil, oregano, Italian parsely |
| derivatives of tomato sauce; provencale | olive oil, garlic, shallots, herbs |
| derivatives of veloute sauce; allemade | veloue thickened with egg yolks and cream, flavoured with lemon |
| derivatives of veloute sauce; supreme | adding cream to veloute, made with chicken stock, flavoured with mush |
| what is cuisson | aromatic cooking liquid from poaching fish |
| derivatives of veloute sauce; vin blanc | sauce from reducing cuisson and adding to veloute |
| what is tempering; | heating something slowly |
| what is reduction: | cooking a liquid until it decreases through evaporation |
| fish stock + white roux = veloute veloute + w.w + cream | white wine sauce |
| chicken stock + roux blond = veloute veloute + cream + mush | suprem sauce |
| chicken/veal stock + roux blond = veloute veloute + liaison + lemon | allemande sauce |
| derivatives of allemandes: horseradish | dry mustard, horseradish |
| derivatives of allemandes: mushroom | mush, w.w, parsley, |
| derivatives of allemandes: pullete | mush, shallots, lemon juice, parsley |
| derivatives of Supreme: ivory | glace de volaille |
| derivatives of Supreme: hungarian | onions, paprika, w.w, cream |
| derivatives of Supreme: aurora | tomato, cream |
| derivatives of fish veloute: bercy | shallots, w.w, parsley |
| derivatives of fish veloute cardinal | cayenne, lobster butter |
| derivatives of fish veloute normandy | mush, liaison |
| derivatives of butter sauces: beurre fondue | cubed butter (no colour), parsley, lemon juice |
| derivatives of butter sauces: beurre noisette | cubed butter (coloured), parsley, lemon juice |
| derivatives of butter sauces: beurre noir | cubed butter(dark but not black), parsley, lemon juice |
| beurre monte | water and butter emulsified, used to poach |
| morel beurre blanc | onion, morel, w.w reduction, glace, cayenne, cream, butter cubes, chives |
| beurre compose | mixture of butter and flavours, whipped |
| glace de viande | beef/veal |
| glace de volaille | chicken |
| glace de poisson | fish |
| glace de gibier | game |
| derivatives of espagnole: marchand de vin | red wine, shallots |
| derivatives of espagnole: chasseur | mush, shallots, w.w, tomatoes, parsley |
| derivatives of espagnole: chateaubriad | w.w shallots. lemon, cayenne, terragnon |
| derivatives of espagnole: robet | onion, w.w, dijon |
| flavouring in a hollandaise | shallots, peppercorn, w,w , |
| derivatives of hollandaise grimrod | safron |
| derivatives of hollandaise mousseline | whipped cream |
| derivatives of hollandaise maltaise | blood orange juice and zest |
| derivatives of hollandaise bearnaise | terragon |
| derivatives of bearnaise charon | tomato paste |
| derivatives of bernaise foyot | glace de viande |
| derivatives of bernaise rachel | tomatoe paste, glace de viande |
| _____________ can be served as a dip | cold beurre blanc/rouge |
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