Classifying Various Types of Sauces
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Questions and Answers

What is the primary function of sauces in a dish?

  • To add moisture and richness to the food
  • To introduce complementary and contrasting flavors
  • To enhance the appearance of the food
  • All of the above (correct)

    • Which of the following is NOT a component of the structure of sauces?

  • Garnish (correct)
  • Thickening agent
  • Seasoning and flavoring ingredients
  • Liquid base

    • What is the basic ingredient used to make the Béchamel sauce, also known as the White sauce?

  • Chicken stock
  • Tomato purée
  • Vegetable broth
  • Milk thickened with flour and enriched with butter (correct)

    • What is the purpose of combining the components of a sauce very well?

    <p>To make an excellent finished sauce (B)</p> Signup and view all the answers

    What are the leading or mother sauces referred to in the text?

    <p>The foundation for the entire classic repertoire of hot sauces (D)</p> Signup and view all the answers

    Which of the following statements about sauces is NOT true?

    <p>Sauces are only used for savory dishes (B)</p> Signup and view all the answers

    What is the main ingredient in the Espagnole sauce?

    <p>Beef stock (C)</p> Signup and view all the answers

    What is the purpose of making a roux?

    <p>To thicken the sauce (C)</p> Signup and view all the answers

    What is the recommended method for thickening sauces and soups?

    <p>Roux (D)</p> Signup and view all the answers

    What is the ratio of flour to fat in a roux?

    <p>50% flour, 50% fat (D)</p> Signup and view all the answers

    What is the purpose of a cold slurry in thickening a sauce?

    <p>To prevent lumping (D)</p> Signup and view all the answers

    What is the difference between a white roux and a brown roux?

    <p>A white roux is cooked longer to remove starchiness, while a brown roux is caramelized to have a nutty flavor. (B)</p> Signup and view all the answers

    Which type of fat is recommended for making the best sauces?

    <p>Clarified butter (C)</p> Signup and view all the answers

    What is the purpose of straining the Espagnole sauce through a sieve?

    <p>To create a smoother texture (C)</p> Signup and view all the answers

    What is the difference between a hot sauce and a cold sauce?

    <p>Hot sauces are made just before serving, while cold sauces are made ahead of time and chilled. (B)</p> Signup and view all the answers

    What is the main purpose of a thickening agent in sauces?

    <p>To make the sauce cling lightly to the food (B)</p> Signup and view all the answers

    What is the chief ingredient in Velouté sauce?

    <p>Beef broth (A)</p> Signup and view all the answers

    Which sauce is made from butter, egg yolks, lemon juice, and cayenne?

    <p>Hollandaise sauce (B)</p> Signup and view all the answers

    What is an emulsion sauce?

    <p>A mixture of two substances that don't normally mix (C)</p> Signup and view all the answers

    Which stock is typically used in Velouté sauce?

    <p>Chicken stock (B)</p> Signup and view all the answers

    What should you do if an emulsion sauce breaks?

    <p>Depends on the sauce (B)</p> Signup and view all the answers

    Which sauce serves as the starting point for many derivatives?

    <p>Espagnole sauce (A)</p> Signup and view all the answers

    What is a key step in making Bechamel sauce?

    <p>Cooking the roux until blond (B)</p> Signup and view all the answers

    Which type of sauce is Emulsion according to the text?

    <p>Sauce made by mixing two substances that don't normally mix (D)</p> Signup and view all the answers

    What is the term 'velouté' used for in cooking?

    <p>Velvety texture (C)</p> Signup and view all the answers

    What is the main technique used to fix broken mayonnaise?

    <p>Adding water or lemon juice to a fresh egg yolk and slowly whisking it into the broken sauce (B)</p> Signup and view all the answers

    What is the purpose of a cornstarch slurry compared to a whitewash?

    <p>To produce a thicker consistency with less flavor loss (D)</p> Signup and view all the answers

    Which thickening agent is a combination of flour and water and poses a risk of separation?

    <p>Whitewash (A)</p> Signup and view all the answers

    How does a liaison differ from other thickening agents like cornstarch or arrowroot?

    <p>It adds richness and smoothness without significant thickening (D)</p> Signup and view all the answers

    Which ingredient adds shine and flavor when used as a thickening agent by forming tiny balls?

    <p>Butter (C)</p> Signup and view all the answers

    What taste sensation does acidity contribute to a sauce?

    <p>Lightness and lift (A)</p> Signup and view all the answers

    How does thinning a sauce with water affect its flavor?

    <p>Dilutes the flavor (D)</p> Signup and view all the answers

    What test can indicate that thickening is complete for a sauce?

    <p>Smooth texture with no raw flour taste (D)</p> Signup and view all the answers

    Which taste sensation is derived from herbs like tarragon, sage, and peppercorn?

    <p>Bitterness (C)</p> Signup and view all the answers

    Which of the following texture descriptions best fits thin sauces?

    <p>Immediate aroma release noticed by smell (B)</p> Signup and view all the answers

    What distinguishes arrowroot from cornstarch in terms of finished product clarity?

    <p>Arrowroot produces a clearer product than cornstarch (A)</p> Signup and view all the answers

    Study Notes

    Functions and Components of Sauces

    • Sauces enhance flavor, moisture, and visual appeal in dishes.
    • A roux, made from flour and fat, is essential in many sauces; it serves as a thickening agent.
    • Mother sauces include Béchamel, Espagnole, Velouté, Tomato, and Hollandaise.

    Key Ingredients and Techniques

    • Béchamel sauce, also known as White sauce, is primarily made with milk.
    • The main ingredient in Espagnole sauce is a brown stock, often made from beef.
    • The recommended thickening method involves making a roux or a cold slurry for sauces and soups.

    Ratios and Applications

    • The standard roux ratio is equal parts flour to fat by weight.
    • A cold slurry uses cornstarch and water to thicken sauces without cooking.
    • White roux is cooked briefly for a light flavor, while brown roux is cooked longer for a richer taste.

    Specific Sauce Characteristics

    • Emulsion sauces combine fat and liquid, with Hollandaise being made from butter, egg yolks, lemon juice, and cayenne.
    • Velouté sauce typically uses chicken, fish, or vegetable stock.
    • Straining the Espagnole sauce removes impurities, yielding a smoother texture.

    Emulsions and Fixing Techniques

    • A broken emulsion can be repaired by whisking in a small amount of warm water or one egg yolk.
    • Thin sauces generally have a runnier texture, while thicker sauces provide more body.

    Flavor and Sensation

    • Acidity in sauces contributes a bright taste, enhancing overall flavor.
    • Thinning a sauce with water can dilute flavors, making it less concentrated.

    Miscellaneous

    • A liaison is different from other thickeners; it uses egg yolks and cream for a richer finish.
    • Arrowroot creates a clearer sauce than cornstarch, making it preferred for delicate sauces.
    • The completion of thickening can be tested by observing the desired consistency and volume of the sauce.

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    Description

    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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