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Importance of Sauces and Roux in Culinary Arts

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Importance of Sauces and Roux in Culinary Arts

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Questions and Answers

What is the main purpose of sauces in culinary dishes?

To reduce moisture content in the dish

To add color to the dish

To enhance the flavor of the dish (correct)

To increase the cooking time of the dish

Which type of sauce has a tomato base and a tangy, savory flavor?

Bechamel Sauce

Veloute Sauce

Tomato Sauce (correct)

Hollandaise Sauce

What is the term for slowly cooking poultry in its own fat until tender?

Marinating

Blanching

Velveting

Fitcon (correct)

Which of the following is NOT one of the 5 Mother Sauces in French cuisine?

Alfredo Sauce Signup and view all the answers

In culinary terms, what is a roux?

A mixture of equal parts flour and fat used as a base in sauces Signup and view all the answers

What is the primary purpose of reducing a sauce?

To intensify its flavors and thicken its consistency Signup and view all the answers

What type of flavor is chicken known for?

Mild and versatile Signup and view all the answers

Which type of poultry is prized for its rich and robust flavor, similar to duck but more intense?

Goose Signup and view all the answers

What is the primary difference between dark meat and white meat in poultry?

Dark meat has a higher myoglobin content and is redder than white meat. Signup and view all the answers

Which part of a bird is the bony section on the dorsal side used for making poultry stock or broth?

Back Signup and view all the answers

What market form of poultry includes entire birds sold with feathers, head, and feet removed?

Whole Birds Signup and view all the answers

Which poultry cut consists of the meaty portion on the front of the bird, usually boneless and tender?

Breast Signup and view all the answers