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38 Cards in this Set
- Front
- Back
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Name of the leftover liquid in pan when shallow poaching, usually reduced to make sauce
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Cuisson
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Chasseur sauce (“hunter’s sauce)
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Demi glace, white wine, mushrooms, tomatoes
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Jus lié sauces are thickened with _________?
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Pure starch slurries
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Name four fortified wines
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Madeira, Marsala, Port, Sherry
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At what point are fortified wines added to sauces?
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Added at the end to preserve their distinctive flavors
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Literal translation of “pincage” or “pincer”
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To “cook out”
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What is a fortified wine?
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Wines with added alcohol content originally added for preservation purposes
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What Grand sauces are considered the “white” sauces?
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Velouté and béchamel, because they are made with white stock and milk
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Literal translation of “Velouté”
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“Velvety, soft and smooth to the palate”
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Amount of roux needed to thicken 1 gallon of liquid (light, medium, heavy)
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Light: 10-12 oz
Medium: 12-14 oz Heavy: 16-18 oz |
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What can be done to avoid a skin from forming on a starch thickened sauce while holding it?
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Top the sauce with some melted or clarified butter
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What tomatoes are preferred for making tomato sauces?
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Plum (or Roma) because they have a high ratio of flesh to skin
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What is the suspension of two substances that normally don’t want to mix?
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Emulsion
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What is the emulsifier in mayonnaise and hollandaise?
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Yolks
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What are the two items being emulsified in mayo and hollandaise?
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Fat (butter or oil) and Water (water in the form of an acidic liquid or reduction)
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Classical combination or hollandaise and whipped cream used to “coat” a dish before gratineeing
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Glacage
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Temperature to cook yolks in a hollandaise
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145 degrees
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Holding temp for sauces like veloute, demi-glace, bechamel and tomato
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165 degrees
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Safer alternative to use for emulsifying hollandaise and mayonnaise
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Pasteurized yolks
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Hollandaise with the addition of mint
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Paloise Sauce
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Hollandaise with the addition of tomato puree or paste
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Choron Sauce
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Hollandaise with the addition of a vinegar, tarragon and shallot reduction
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Bearnaise
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Mixture of whole butter and other flavors rolled into a cylinder then used as a sauce
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Compound butter
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French term for a sauce that is “thick enough to cling to foods”
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Nappé
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French translation of “Nappé”
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“Tablecloth or napkin”
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Sauce for “Trout Meunière”
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Brown butter, lemon juice and parsley
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What are the 5 Grand (Mother) sauces?
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Espagnole, Veloute, Bechamel, Tomato, Hollandaise
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Preferred cooking time for a sauce made with white roux?
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30-60 minutes
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Term for finishing a sauce with small pieces of whole butter
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Monter au beurre
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Classical sauce made with a wine, vinegar & shallot reduction then finished with whole butter?
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Beurre blanc
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Sauce made from equal parts brown stock and espagnole sauce?
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Demi-glaze
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Sauce made by thickening a white stock with blonde roux?
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Veloute
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What is the general ration of egg yolks to clarified butter in Hollandaise sauce?
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1 yolk / 2-3 oz. clarified butter
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Name 4 basic ways to finish a brown sauce
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Reduction, garnishes, wines, monter au beurre
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How is a Jus Lié thickened?
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Pure starch slurry
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Sauce made by folding whipped cream into hollandaise
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Mousseline Sauce
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Famous compound butter made with lemon and minced parsley
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Maitre d’hotel butter
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Another version of tartar sauce with capers, cornichons, and Dijon mustard
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Rémoulade
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