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Sauces
Mother sauces and their uses
| Question | Answer |
|---|---|
| Define sauce | A liquid or semisolid product that is used in preparing other foods |
| Define saucier | A cook who specializes in making sauces. |
| Define Roux | thickener made of equal parts cooked flour and fat. (clarified butter, oil, or shortening) |
| Define Mother Sauces | Basis for most other sauces. “Grand Sauces” |
| What are the 5 mother sauces, also known as grand sauces? | Béchamel, Brown or Espagnole, Hollandaise, Velouté, and Tomato |
| Define small sauces | Derivative sauces |
| Define demi-glace | A rich brown sauce (equal parts espagnole sauce and veal stock then reducing 50% of its starting volume.) |
| Define reduction | Reduce a liquid ingredient in order to concentrate its flavor within the dish. It also helps with the final consistency of the finished sauce, so that it will coat and hold on the plate |
| What are five liquid components that can make a sauce? | Stock, cream, mother sauce, milk, and wine |
| What are 4 examples of thickners used in sauces? | Roux, manié, beurre, slurry and liaison |
| To make a roux, the ____________ is heated in a pan, and then the ____________ is added. The mixture is stirred until the ____________ and ____________ are fully blended. | fat, flour, flour, fat |
| What are 3 types of roux? | white, blonde, and brown/dark brown |
| Define Beurre manié | Thickener made of equal parts flour and soft, whole butter. Use this to thicken sauce quickly at the end of the cooking process. |
| Define slurry | Cornstarch mixed with a cold liquid, can be used instead of a roux. Do not boil sauces thickened with cornstarch too long or the starch will break down, creating a watery sauce. |
| Define Liaison | Mixture of egg yolks and heavy cream, often used to finish some sauces, (allemande sauce). It adds a rich flavor and smoothness without making it too thick. It is important to temper the liaison to prevent the egg yolks from curdling |
| Define compound butter | A mixture of raw butter and various flavoring ingredients , such as herbs, nuts, citrus zest, shallots, ginger, and vegetables. Use this to finish grill d or broiled meats, fish, poultry, game, pastas, and sauces. |
| Define Coulis | Thick pureed sauce (tomato coulis) |
| Define Salas | Cold mixture of fresh herbs, spices, fruits, and/or vegetables. It can be used as a sauce for meat, poultry, fish, or shellfish. |
| Factor 1 to help determine the right sauce for a dish | What will be the style of service? |
| Factor 2 to help determine the right sauce for a dish | How is the main ingredient of the dish being cooked? |
| Factor 3 to help determine the right sauce for a dish | How does the sauce’s flavor work with the dish’s flavor? |
| Factor 4 to help determine the right sauce for a dish | Are there any dietary concerns that need to be considered? |
| Factor 5 to help determine the right sauce for a dish | Can the sauce be prepared correctly with the available equipment and kitchen setup? |
| Factor 6 to help determine the right sauce for a dish | Can the sauce be held without compromising its quality? |
| Factor 7 to help determine the right sauce for a dish | Can the sauce be prepared correctly by your staff? |
Created by:
Samantha08
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