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36 Cards in this Set
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- Back
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Sauce |
A term used in cookery to describe a wide range of flavored liquids that are served as a part of the meal or dish. |
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Sauce |
The addition of a ________ to a dish can be used to transform the overall presentation of a dish by adding flavor, moisture, richness and visual appeal. |
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styles |
Sauces come in a variety of different ______ and consistencies. |
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Served partially masked over the food, served under the food and served in a seperate dish or saucier. |
Ways sauce can be presented? |
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culinary |
In _____ sauces are used as accompaniments, a main part of the dish, coating fish to, meat or vegetables, binder which binds ingredients together. |
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accompaniments, a main part of the dish, coating fish to, meat or vegetables, binder which binds ingredients together. |
In culinary sauces are used in 4 ways. |
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Bechamel, Veloute, Espagnole, Hollandaise and Mayonnaise, Vinaigrette |
Five principal classifications of sauces. |
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Bechamel |
It is a white sauce, made with milk and thickened with a roux. A cloute onion will. be added to enhance the flavor. |
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Veloute |
It is a stock-based white sauce. It can be made from chicken, veal or fish stock. Enrichments such as egg yolks or cream are sometimes also added. |
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Espagnole or brown sauce |
It is traditionally made of a rich meat stock, a mirepoix of browned vegetables, a nicely browned roux, herbs, and sometimes tomato paste. |
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Hollandaise and mayonnaise |
These are two sauces that are made with an emulsion of egg yolks and fat. |
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Hollandaise |
It is made with butter, egg yolks and lemon juice, usually in a double boiler to prevent overheating, and served warm. |
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Mayonnaise |
A thick, creamy dressing that is an emulsion of vegetable oil, egg yolks, lemon juice or vinegar and seasonings. |
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Mayonnaise |
It is widely used as a spread, a dressing and as a sauce. |
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Vinaigrette |
This is a sauce made of a simple blend of oil, vinegar, salt and pepper. |
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Fruits, Roux, Egg sauce, Cold sauces and dressings, Sweet sauces, Others |
Other variety of sauces. |
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Fruits |
These are stewed or pureed to give a smooth texture. |
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Roux |
This is made of equal quantities of flour and fat and varying amount of liquid |
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Egg sauce |
Eggs thicken sauce by emulsification or coagulation. |
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Cold sauces and dressings |
These combine cold ingredients and there is no cooking involved. |
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Sweet sauces |
These are served hot or cold with desserts. |
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Others |
Variety of methods and ingredients |
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Liquids |
_____ and browned particles from meat drippings should be added to stock for flavor and color. |
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Liquids and Thickening agents |
Ingredients used in preparation of sauces |
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Roux, Paste and Fat |
Thickening agents |
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Roux |
It is a French word for a mixture of flour and fat, cooked to eleminate the raw, uncooked taste of flour. |
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Light or Cold Roux |
A smooth mixture of melted fat and flour. |
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Brown Roux |
A browned mixture of fat and flour. |
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Paste |
It is a lump free mixture made by whipping cornstarch of flour into cold water or other liquids. |
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Fat |
It gives flavor, body and a finish to sauces and gravies. |
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Roux Method |
It is a combination of flour and fat cooked together to form a paste |
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White roux |
Roux cooked for one minute, no color. |
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Blond roux |
Roux cooked for two to three minutes. Flour starts to brown before liquid is added. |
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Brown roux |
Flour cooked thoroughly until deep brown to develop fullness of flavor before stock added. This is used as base for stews. |
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Blended method |
The starch is blended with the liquid |
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All-in-one Method |
All of the ingrefients are placed in a saucepan and brought to a boil. |
