Culinary Arts: Sauces and Their Bases
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Questions and Answers

A good sauce should enhance the food, not ______ it.

dominate

Sauces provide ______ and enhance the flavor of other foods.

moisture

The main ingredient of sauces is the ______ part.

liquid

Most sauces are made on five bases or stocks, which lead to the mother ______.

<p>sauces</p> Signup and view all the answers

Thickening agents are used to make the sauce ______ enough to cling lightly to the food.

<p>thick</p> Signup and view all the answers

Seasoning and flavoring ingredients create specific character to the ______.

<p>sauce</p> Signup and view all the answers

Sauces add visual interest to the dish and improve its ______.

<p>appearance</p> Signup and view all the answers

The starches are the most common agents used for thickening ______.

<p>sauces</p> Signup and view all the answers

Liaison coagulates at temperatures between ______ °C and ______ °C.

<p>82, 85</p> Signup and view all the answers

Béchamel sauce is commonly known as ______.

<p>white sauce</p> Signup and view all the answers

To temper, add small quantities of the hot sauce to the ______ liquid.

<p>cool</p> Signup and view all the answers

The five grand sauces include Bechamel, Veloute, Espagnole, ______, and Hollandaise.

<p>Tomato</p> Signup and view all the answers

Velouté sauce is made with blond roux and ______ stock.

<p>white</p> Signup and view all the answers

Espagnole sauce is also known as ______ sauce.

<p>brown</p> Signup and view all the answers

The ______ sauce can create intermediary sauces such as allemande and supreme.

<p>Velouté</p> Signup and view all the answers

Traditional French tomato sauce is thickened with ______ roux.

<p>butter</p> Signup and view all the answers

Add the room-temperature roux to the hot ______ while stirring with a whisk.

<p>stock</p> Signup and view all the answers

Cornstarch produces a sauce that is almost clear, with a glossy ______.

<p>texture</p> Signup and view all the answers

Waxy maize is used for sauces that are to be ______.

<p>frozen</p> Signup and view all the answers

Beurre manié is a combination of equal parts of soft, raw butter and ______.

<p>flour</p> Signup and view all the answers

Liaison is a mixture of egg ______ and heavy cream.

<p>yolks</p> Signup and view all the answers

To avoid curdling, special care must be taken when using ______.

<p>liaison</p> Signup and view all the answers

Mix the cornstarch with cold water and stir into the hot ______.

<p>liquid</p> Signup and view all the answers

The coagulation of egg proteins in liaison helps the sauce become slightly ______.

<p>thick</p> Signup and view all the answers

A sauce must be thick enough to cling lightly to the ______.

<p>food</p> Signup and view all the answers

A ______ is a cooked mixture of equal parts by weight of fat and flour.

<p>roux</p> Signup and view all the answers

Blond roux is used for ivory-colored sauces such as ______ sauce.

<p>Velouté</p> Signup and view all the answers

White roux should be removed from the heat as soon as it develops a frothy, chalky, ______ appearance.

<p>bubble</p> Signup and view all the answers

Brown roux is cooked until it develops a darker color and a nutty ______ and flavor.

<p>aroma</p> Signup and view all the answers

To incorporate the roux, add the cold stock to the hot roux while stirring with a ______.

<p>whisk</p> Signup and view all the answers

Arrowroot is similar to cornstarch but results in a clearer ______ and is more expensive.

<p>sauce</p> Signup and view all the answers

The cooking times for white roux, blond roux, and brown roux are approximately 3-5, 5-6, and ______ minutes respectively.

<p>15-20</p> Signup and view all the answers

The tomato sauce is made of tomato and ______.

<p>stock</p> Signup and view all the answers

Hollandaise sauce is based on egg ______ and butter.

<p>yolks</p> Signup and view all the answers

Hollandaise sauce is a warm, ______ sauce.

<p>emulsified</p> Signup and view all the answers

Pan gravies are made with the ______ of the meat being served.

<p>juices</p> Signup and view all the answers

Simple butters range from melted butter to ______ butters.

<p>flavored</p> Signup and view all the answers

Consistency and body are important standards of ______.

<p>quality sauces</p> Signup and view all the answers

The process of swirling a liquid in a pan to dissolve cooked food particles is called ______.

<p>deglazing</p> Signup and view all the answers

Reduction is used to concentrate basic ______ and adjust textures.

<p>flavors</p> Signup and view all the answers

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Flashcards

Sauce

A liquid, typically thickened, used to flavor, enhance, and season other foods.

Sauce Enhancement

A good sauce should enhance the flavor of the dish, not overpower it.

Liquid Component

The main component of a sauce, providing the base for flavor and texture.

Thickening Agent

The component responsible for creating the desired thickness of a sauce.

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Seasoning and Flavoring

Ingredients that add specific flavors and character to a sauce.

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Mother Sauces

A group of sauces made with a base stock and specific thickening agents.

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Velouté Sauce

A sauce made from white stock, used as a basis for other sauces.

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Espagnole Sauce

A sauce made from brown stock, forming the backbone for many rich sauces.

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Roux

A thickening agent made by combining equal parts by weight of fat and flour. The mixture is cooked until it reaches the desired color.

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What is Roux?

A cooked mixture of equal parts by weight of fat and flour. It acts as a thickening agent for sauces. The roux needs to be cooked until it reaches the desired color.

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White Roux

A roux cooked for 3-5 minutes. It has a milky white color and is used for building white sauces.

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Blond Roux

A roux that's cooked for 5-6 minutes. It has a light brown color and is used for making ivory-colored sauces.

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Brown Roux

A roux cooked for 15-20 minutes. It has a deep brown color and a nutty aroma, and is used for creating darker sauces.

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Incorporating Roux

The process of combining the roux with the liquid to create a sauce. To prevent lumps, gradually add the cold stock to the hot roux while stirring with a whisk.

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Liaison

A mixture of egg yolk and cream. Used as a thickening agent for sauces. Adds richness and a velvety texture to sauces.

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Slurry

A thin mixture of cornstarch and cold water. Used as a thickening agent for sauces.

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What is cornstarch used for?

A very fine powder that produces a clear, glossy sauce. It is mixed with cold water and stirred into a hot liquid.

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What is arrowroot used for?

Similar to cornstarch, producing a clearer sauce. It is made from tropical plant roots and is more expensive than cornstarch.

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What is waxy maize used for?

Used for sauces that will be frozen. It is more stable than other starches when frozen.

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What is a beurre manié?

A mixture of equal parts soft, raw butter and flour. It is used for quick thickening at the end of cooking. The butter adds shine and flavor to the sauce.

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What is a liaison?

A mixture of egg yolks and heavy cream, typically with 1 part yolk to 2-3 parts cream. It adds richness and smoothness to a sauce, but it must be used carefully to avoid curdling.

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What is tempering a liaison?

A method to gently heat a liaison by gradually adding hot liquid to it while stirring continuously. It prevents the egg yolks from overcooking and curdling.

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What is a cornstarch slurry?

A mixture of cornstarch and cold water that is added to a hot liquid to thicken it.

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Why do you simmer a sauce with beurre manié?

The process of cooking the flour in a beurre manié to remove its raw taste and ensure proper thickening.

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Tempering

Equalizing the temperatures of two liquids before mixing them.

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Tomato Sauce

A classic French tomato sauce traditionally thickened with butter roux, though more commonly associated with Italian cuisine.

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Bechamel Sauce

A white sauce made with one part white roux and ten parts milk.

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How to Temper

The process of gradually adding small quantities of hot sauce or soup to a cool liquid, slowly raising the temperature.

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What is Hollandaise sauce?

This is a creamy, pale yellow emulsion made from egg yolks, melted butter and lemon juice, primarily used as a topping sauce for vegetables, poached fish and eggs. It comes from the Dutch word for 'Dutch style'.

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How to Incorporate Roux into a Sauce

The process of adding a cold liquid to a hot roux while whisking constantly. It's crucial for smooth sauce consistency.

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What is a Simple Butter Sauce?

A sauce made with melted butter, usually flavored with additional ingredients like herbs, spices, or citrus.

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What is the Liquid in a Sauce?

The liquid component of a sauce. It contributes to the initial flavor profile.

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What is Sauce Consistency?

It refers to the thickness of a sauce. Ideal consistency allows the sauce to coat the back of a spoon smoothly.

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What is Deglazing?

It's the process of swirling liquid, typically a wine or stock, in a pan after cooking to dissolve and pick up tasty bits at the bottom of the pan.

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What is Reduction?

The method of reducing a sauce's volume by simmering, concentrating its flavors and thickening its texture.

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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!

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