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22 Cards in this Set
- Front
- Back
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are liquid or semi-liquid, hot or cold mixtures added to meat, poultry, fish, vegetable, and desserts to give moisture or richness, garnish or enhance the appearance and the nutritional value and improve the flavor. |
Sauces |
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comes from the Latin word "salsa" which means |
Salted |
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a sauce intended to be poured over food |
Pouring |
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is the application of a layer of liquids or solids onto a product |
Coating |
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This sauce is also known as a panada and should be thick enough to bind dry ingredients together t |
Binding |
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-the body of the sauce -the most frequently used sauce are based on stock -the quality of these sauce depends on the quality of the stock used. |
Liquid |
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improves the appearance, concentrate flavors, and make dishes tasty. |
Thickening agent |
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provide the basic flavor, however, other ingredients are added to make variations to that flavor and give a finished character to the sauce |
Seasoning and Flavoring Ingredients |
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refers to any of five basic sauces which are the starting points for making various secondary sauces or “small sauces”. |
Mother Sauces |
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Is more versatile for its neutral baseIt is used to bind soups, egg dishes and grains and to coat many foodsAlso the basis for some of the most common white sauce, cream sauce and cheese-based sauce |
White Sauce |
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is often made from the liquid used in cooking the main ingredient, such as that used in poaching fish and chicken or for veal, as in a blanquette |
Veloute Sauce |
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slightly more complex mother sauce |
Brown sauce |
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This sauce is one of he most popular hot sauces that find a good accompaniment with meats, poultry, and a variety of pasta dishes. |
Tomato Sauce |
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Is a way of separating the milky fat solids from the pure butter fat. |
Clarifying Butter |
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Method used to thicken sauces which is a combination of flour and fat, cooked together to form a paste. |
Roux Method |
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Starch is blended with the liquid, no fat is added |
Blended Method |
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All of the ingredients (fat, liquid, and flour) are placed in a saucepan and brought to boil, stirring all the time. |
All-in-one method |
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similar to whitewash except cornstach is use instead of flour |
Cornstach Slurry |
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A mixture of cream and beated egg yolks added to the soups and sauces improve color, increase flavor, improve texture and bind together |
Liaison |
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Derived from several tropical plants and is similar in texture, appearance, ad thickening power to cornstarch and used in exactly the same way. |
Arrowroot |
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A mixture of flour and water that has been combined beforehand. |
Whitewash |
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Starch is blended with the liquid, no fat is added |
Blended Method |
