Podcast
Questions and Answers
A good sauce should enhance the food, not ______ it.
A good sauce should enhance the food, not ______ it.
dominate
Sauces provide ______ and enhance the flavor of other foods.
Sauces provide ______ and enhance the flavor of other foods.
moisture
The main ingredient of sauces is the ______ part.
The main ingredient of sauces is the ______ part.
liquid
Most sauces are made on five bases or stocks, which lead to the mother ______.
Most sauces are made on five bases or stocks, which lead to the mother ______.
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Thickening agents are used to make the sauce ______ enough to cling lightly to the food.
Thickening agents are used to make the sauce ______ enough to cling lightly to the food.
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Seasoning and flavoring ingredients create specific character to the ______.
Seasoning and flavoring ingredients create specific character to the ______.
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Sauces add visual interest to the dish and improve its ______.
Sauces add visual interest to the dish and improve its ______.
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The starches are the most common agents used for thickening ______.
The starches are the most common agents used for thickening ______.
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Liaison coagulates at temperatures between ______ °C and ______ °C.
Liaison coagulates at temperatures between ______ °C and ______ °C.
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Béchamel sauce is commonly known as ______.
Béchamel sauce is commonly known as ______.
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To temper, add small quantities of the hot sauce to the ______ liquid.
To temper, add small quantities of the hot sauce to the ______ liquid.
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The five grand sauces include Bechamel, Veloute, Espagnole, ______, and Hollandaise.
The five grand sauces include Bechamel, Veloute, Espagnole, ______, and Hollandaise.
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Velouté sauce is made with blond roux and ______ stock.
Velouté sauce is made with blond roux and ______ stock.
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Espagnole sauce is also known as ______ sauce.
Espagnole sauce is also known as ______ sauce.
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The ______ sauce can create intermediary sauces such as allemande and supreme.
The ______ sauce can create intermediary sauces such as allemande and supreme.
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Traditional French tomato sauce is thickened with ______ roux.
Traditional French tomato sauce is thickened with ______ roux.
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Add the room-temperature roux to the hot ______ while stirring with a whisk.
Add the room-temperature roux to the hot ______ while stirring with a whisk.
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Cornstarch produces a sauce that is almost clear, with a glossy ______.
Cornstarch produces a sauce that is almost clear, with a glossy ______.
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Waxy maize is used for sauces that are to be ______.
Waxy maize is used for sauces that are to be ______.
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Beurre manié is a combination of equal parts of soft, raw butter and ______.
Beurre manié is a combination of equal parts of soft, raw butter and ______.
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Liaison is a mixture of egg ______ and heavy cream.
Liaison is a mixture of egg ______ and heavy cream.
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To avoid curdling, special care must be taken when using ______.
To avoid curdling, special care must be taken when using ______.
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Mix the cornstarch with cold water and stir into the hot ______.
Mix the cornstarch with cold water and stir into the hot ______.
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The coagulation of egg proteins in liaison helps the sauce become slightly ______.
The coagulation of egg proteins in liaison helps the sauce become slightly ______.
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A sauce must be thick enough to cling lightly to the ______.
A sauce must be thick enough to cling lightly to the ______.
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A ______ is a cooked mixture of equal parts by weight of fat and flour.
A ______ is a cooked mixture of equal parts by weight of fat and flour.
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Blond roux is used for ivory-colored sauces such as ______ sauce.
Blond roux is used for ivory-colored sauces such as ______ sauce.
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White roux should be removed from the heat as soon as it develops a frothy, chalky, ______ appearance.
White roux should be removed from the heat as soon as it develops a frothy, chalky, ______ appearance.
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Brown roux is cooked until it develops a darker color and a nutty ______ and flavor.
Brown roux is cooked until it develops a darker color and a nutty ______ and flavor.
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To incorporate the roux, add the cold stock to the hot roux while stirring with a ______.
To incorporate the roux, add the cold stock to the hot roux while stirring with a ______.
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Arrowroot is similar to cornstarch but results in a clearer ______ and is more expensive.
Arrowroot is similar to cornstarch but results in a clearer ______ and is more expensive.
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The cooking times for white roux, blond roux, and brown roux are approximately 3-5, 5-6, and ______ minutes respectively.
The cooking times for white roux, blond roux, and brown roux are approximately 3-5, 5-6, and ______ minutes respectively.
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The tomato sauce is made of tomato and ______.
The tomato sauce is made of tomato and ______.
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Hollandaise sauce is based on egg ______ and butter.
Hollandaise sauce is based on egg ______ and butter.
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Hollandaise sauce is a warm, ______ sauce.
Hollandaise sauce is a warm, ______ sauce.
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Pan gravies are made with the ______ of the meat being served.
Pan gravies are made with the ______ of the meat being served.
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Simple butters range from melted butter to ______ butters.
Simple butters range from melted butter to ______ butters.
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Consistency and body are important standards of ______.
Consistency and body are important standards of ______.
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The process of swirling a liquid in a pan to dissolve cooked food particles is called ______.
The process of swirling a liquid in a pan to dissolve cooked food particles is called ______.
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Reduction is used to concentrate basic ______ and adjust textures.
Reduction is used to concentrate basic ______ and adjust textures.
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Study Notes
Sauces
- Sauces are liquid mixtures with thickening agents and seasoning.
- They are used to enhance flavor, season and flavor food.
- A good sauce should enhance the food, not dominate it.
- Sauces add moisture, flavor, richness, improve appearance (color and shine), and add to the visual interest of the dish.
Structure of Sauces
- Sauces have three components: liquid, thickening agent, and seasoning/flavoring.
- The liquid component is the base of the sauce.
- Common liquid bases include white stock, brown stock, milk, tomato plus stock, and clarified butter.
- Mother sauces (leading sauces) are the fundamental sauces on which other sauces are made. These five mother sauces are Velouté, Espagnole, Béchamel, Tomato and Hollandaise.
- Thickening agents thicken the sauce. Common agents include roux, beurre manié, liaison, whitewash, slurry, arrowroot, waxy maize, and bread crumbs.
- Seasoning/flavoring ingredients add an individual character to sauces. Adding different ingredients to a mother sauce will create different sauces.
Types of Roux
- Roux is a combination of equal parts fat and flour, cooked together.
- Three types of roux exist: white, blond, and brown.
- The different types of roux are distinguished by color.
- White roux is cooked for 3-5 minutes, blond roux for 5-6 minutes, and brown roux for 15-20 minutes.
- The color dictates when to remove the roux.
- White roux is used for building white sauce, blond roux for ivory-colored sauces like Velouté, and brown roux for brown sauce.
Preparing the Roux
- To prepare a roux, melt the fat or butter first.
- After, add the flour and stir to form a paste until it reaches the desired color (white, blond, or brown).
- Stirring is constant until the proper color and flavor are achieved.
Incorporating the Roux
- Incorporating the roux is the method to mix the roux with the liquid without lumps forming.
- The two ways to incorporate roux are:
- Add cold stock (not ice cold) into hot roux (not sizzling hot) while whisking.
- Add room temperature roux into hot stock while whisking.
Thickening Agents (Starches)
- There are many kinds of starches, including cornstarch, arrowroot and waxy maize, that are used to thicken sauces.
- Prices of starches will vary.
- Cornstarch is a fine powder resulting in an almost clear, glossy texture. Cornstarch is mixed with cold water and stirred into the hot liquid.
- Arrowroot is similar to cornstarch and results in a clearer sauce. Being a product of tropical roots, it's more expensive than cornstarch.
- Waxy Maize is handled like cornstarch and used for sauces that need to be frozen.
Beurre Manie
- Beurre manié is a mixture of equal parts soft, raw butter and flour.
- It's used for quick thickening at the end of the cooking process.
- The butter adds shine and flavor to the sauce when it melts.
- To use beurre manié, form it into a small ball and drop it into a simmering sauce. Stir until smooth and add more beurre manié as needed. Simmer for a few minutes to cook the flour.
Liaison
- Liaison is a mixture of egg yolks and heavy cream. It's used to add richness, increase smoothness and helps slightly thicken sauces.
- To use liaison:
- Whisk 1 part egg yolk and 2-3 part heavy cream together.
- Temper the liaison by adding a little of the hot liquid to the liaison, stirring continuously.
- Add the warmed liaison to the remaining hot liquid while stirring carefully.
- Hold the sauce at a temperature below 82°C (180°F). Ensure temperature is above 60°C (140°F) for food safety.
Mother Sauces
- The five basic sauces are: Béchamel (White Sauce), Velouté (Ivory Sauce), Espagnole (Brown Sauce), Tomato and Hollandaise (Emulsified Sauce).
- These are leading sauces from which other sauces are made.
Other sauces and their derivatives
- This describes various sauces with specific ingredients and uses. (The notes are too extensive for a summarisation).
Finishing Techniques
- Reduction: Concentrates flavors and adjusts textures.
- Straining: Necessary for a velvety texture.
- Deglazing: Dissolves cooked food particles in a pan.
- Enriching: Adds body, flavor, and smoothness. (using liaison, butter, heavy cream)
- Seasoning: Stimulates taste buds (using salt and lemon juice)
Standards of Quality for Sauces
- Consistency and Body: Nape consistency with a smooth texture, able to coat the back of a spoon without being too thick or thin.
- Flavor: Distinctive and balanced flavors, without being starchy, enhancing or complementing the food.
- Appearance: Smooth, shiny, and appropriate color.
Pairing the Correct Sauce with a Dish
- Suitable for the style of service.
- Suitable for the cooking technique of the main ingredients.
- Correct flavors to complement and enhance the food.
Plating Techniques for Sauces
- Describes various techniques for plating sauces, displayed in an imagery form.
Questions
- The question-and-answer section is not detailed.
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Description
Test your knowledge on sauces and their essential components with this quiz. From the five mother sauces to thickening agents and flavor enhancements, explore the fundamentals of creating delicious sauces that complement dishes. Perfect for culinary students and enthusiasts alike!
