36 Questions
What is the primary function of sauces in a dish?
All of the above
Which of the following is NOT a component of the structure of sauces?
Garnish
What is the basic ingredient used to make the Béchamel sauce, also known as the White sauce?
Milk thickened with flour and enriched with butter
What is the purpose of combining the components of a sauce very well?
To make an excellent finished sauce
What are the leading or mother sauces referred to in the text?
The foundation for the entire classic repertoire of hot sauces
Which of the following statements about sauces is NOT true?
Sauces are only used for savory dishes
What is the main ingredient in the Espagnole sauce?
Beef stock
What is the purpose of making a roux?
To thicken the sauce
What is the recommended method for thickening sauces and soups?
Roux
What is the ratio of flour to fat in a roux?
50% flour, 50% fat
What is the purpose of a cold slurry in thickening a sauce?
To prevent lumping
What is the difference between a white roux and a brown roux?
A white roux is cooked longer to remove starchiness, while a brown roux is caramelized to have a nutty flavor.
Which type of fat is recommended for making the best sauces?
Clarified butter
What is the purpose of straining the Espagnole sauce through a sieve?
To create a smoother texture
What is the difference between a hot sauce and a cold sauce?
Hot sauces are made just before serving, while cold sauces are made ahead of time and chilled.
What is the main purpose of a thickening agent in sauces?
To make the sauce cling lightly to the food
What is the chief ingredient in Velouté sauce?
Beef broth
Which sauce is made from butter, egg yolks, lemon juice, and cayenne?
Hollandaise sauce
What is an emulsion sauce?
A mixture of two substances that don't normally mix
Which stock is typically used in Velouté sauce?
Chicken stock
What should you do if an emulsion sauce breaks?
Depends on the sauce
Which sauce serves as the starting point for many derivatives?
Espagnole sauce
What is a key step in making Bechamel sauce?
Cooking the roux until blond
Which type of sauce is Emulsion according to the text?
Sauce made by mixing two substances that don't normally mix
What is the term 'velouté' used for in cooking?
Velvety texture
What is the main technique used to fix broken mayonnaise?
Adding water or lemon juice to a fresh egg yolk and slowly whisking it into the broken sauce
What is the purpose of a cornstarch slurry compared to a whitewash?
To produce a thicker consistency with less flavor loss
Which thickening agent is a combination of flour and water and poses a risk of separation?
Whitewash
How does a liaison differ from other thickening agents like cornstarch or arrowroot?
It adds richness and smoothness without significant thickening
Which ingredient adds shine and flavor when used as a thickening agent by forming tiny balls?
Butter
What taste sensation does acidity contribute to a sauce?
Lightness and lift
How does thinning a sauce with water affect its flavor?
Dilutes the flavor
What test can indicate that thickening is complete for a sauce?
Smooth texture with no raw flour taste
Which taste sensation is derived from herbs like tarragon, sage, and peppercorn?
Bitterness
Which of the following texture descriptions best fits thin sauces?
Immediate aroma release noticed by smell
What distinguishes arrowroot from cornstarch in terms of finished product clarity?
Arrowroot produces a clearer product than cornstarch
Explore the different types of sauces and their functions in dish composition. Learn how sauces enhance taste, moisture, and appearance, as well as how they bring out the flavors of food and enrich overall taste and texture.
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