Term
| 1. What is the definition of a sauce? |
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Definition
| A flavorful seasoning or relish served as an accompaniment to food, especially a liquid dressing or topping for food |
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Term
| 2. What are the three kinds of ingredients in sauces? |
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Definition
| Tomatoes, garlic, olive oil |
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Term
| 3. What are the 5 mother sauces? |
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Definition
1. Bechamel
2 Veloute
3. Hollandaise
4. Espagnole
5. Tomato sauce |
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Term
| 4. What is gelatinization as it relates to starches |
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Definition
| Starch gelatinization is a process that breaks down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites to engage more water. |
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Term
| 5. How are starch granules separated? Describe the two ways |
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Definition
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Term
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Definition
| A mixture of fat butter and flour used in making sauces. |
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Term
| What is the amount of roux needed to thicken 1 gallon of liquid? |
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Definition
Thin: 6 oz of flour+ 6 oz of butter= 12 oz roux+ 1gal
Medium: 8 oz+8oz=16 oz+ 1 gal |
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Term
| What is a beurre manie? How does it differ from roux? |
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Definition
| Beurre manié is dough, consisting of equal parts of soft butter and flour, used to thicken soups. |
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Term
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Definition
| Communication or cooperation that facilitates a close working relationship between people or organizations. |
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Term
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Definition
| A reduction sauce is made by heating the sauce, in this instance balsamic vinegar, until the excess liquid has evaporated |
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Term
| 13. What are small sauces? |
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Definition
| Béchamel is a standard white sauce and one of the five mother sauces of classical cuisine. That means it's the starting point for making other sauces, called "small sauces." |
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Term
| 14. What is demi-glace and how is it made? |
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Definition
| Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The basic recipe for demi-glace is provided by the French chef Auguste Escoffier, who is often considered to have established the method of French cooking as well as codified many of the standard French recipes |
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Term
| 15. What are the characteristics of a properly made sauce? 15. What are the characteristics of a properly made sauce? |
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Definition
| Sauce" is a term that includes everything from the Classic sauces of French Cuisine to salad dressings, gravies, fruit toppings and those from other national cuisines. Lily Levin explains in our Chinese Cuisine that the term sauce is a western concept. In Asian cuisine "Sauce Happens". It is created during the cooking process, thicken and served in the dish. Never the less, the one thing that all sauces have in common is that they are flavored liquid, and are used in the cooking process or served as an enhancement to a dish. |
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Term
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Definition
| A thin fruit or vegetable purée, used as a sauce. |
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Term
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Definition
| A light-sensitive coating for photographic films and plates, containing crystals of a silver compound dispersed in a medium such as gelatin. |
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Term
| 18. What sanitation procedures must be observed to avoid food-borne illness oubreaks in the making of hollandaise? |
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Definition
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Term
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Definition
| Gravy: the seasoned but not thickened juices that drip from cooking meats; often a little water is added. |
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Term
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Definition
Pan gravy is a sauce
made with the juices or drippings of the meat or poultry with which it is being served. Standard
pan gravies are similar to brown sauces. Instead of being made with espagnole or demi-glace
as a base, however, they are made from pan drippings plus roux plus stock or water and, sometimes,
milk or cream |
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Term
| 20. What is an integral sauce? |
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Definition
An integral sauce is a sauce based on the juices released during the cooking of a meat, poultry,
fish, or vegetable item. Most of the sauces we have discussed so far are not integral sauces—
that is, they are made separately from and independently of the items they are served with.
An integral sauce, on the other hand, can’t be made separately because it incorporates cooking
juices from the item it is served with.
The most important technique required for integral sauces is deglazing (see pp. 74 and
178). Juices released by sautéed and roasted meats are reduced and caramelized in the
bottom of the pan during cooking. Deglazing dissolves these caramelized juices and incorporates
them into the desired sauce. For the simplest example, if you sauté a chicken breast
and then deglaze the sauté pan with a little stock and season the resulting liquid, you end
up with an integral sauce that can be served with the chicken. |
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Term
| 21. List three different types of modern sauces, and discuss. |
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Definition
Mayonnaise: This is a cold sauce made with eggs and olive oil.
Uses:
• This sauce makes a great dressing for salads.
• It also goes well with sandwiches and the traditional fish and chips.
Hollandaise: This is a warm sauce made with butter and eggs, seasoned with white vinegar and peppercorns.
Uses:
• This sauce is popular with steaks and veggies like broccoli and cauliflower.
Tomato sauce: Made with tomatoes it gives authentic flavor to recipes.
Uses:
• Traditional ham and bacon is cooked with tomato puree.
• Some chicken dishes and vegetable varieties also go well with this sauce.
Brown sauce: This is also called espagnole, is made with a meat stock which is simmered for hours till it reduces to a thick, rich brown sauce. |
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Term
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Definition
Sauce(s), 157, 171–220
Asian, 202
béarnaise, 181, 196–198
béchamel, 179–184
broths, 200
butter, 191–194
chaud-froid, 878–881
cream reductions, 201
dessert, 1051–1052
espagnole (brown), 187–189
families, 179–181
finishing, 177–179
for fish, 501
flavored oils, 202–203
fond lié, 179, 180
functions of, 171
hollandaise, 179–181, 195–197
integral, 198
jus, 198, 200
leading, 179–181
modern, 198–220
and molecular gastronomy, 203
pan gravy, 198, 199
purées, 200–201
roux for, 172–175
salsas, relishes, and chutneys,
201–202
small, 180–181
standards of quality for, 181–182
stocks in, 172
structure of, 171–172
thickening agents, 172–177
tomato, 181, 190–191
velouté, 179–181, 184–186
Sauce chef, 8
Saucier, 8
Sausages, 859–873
Starches, 127
instant, 176, 1012
as thickeners, 172, 176, 198, 200 |
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