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Questions and Answers
What is the principal starch used for making sauces?
What is the principal starch used for making sauces?
Which type of sauce is made just before it is to be used?
Which type of sauce is made just before it is to be used?
How do starch granules thicken a sauce?
How do starch granules thicken a sauce?
What is the process through which starch granules absorb water and swell?
What is the process through which starch granules absorb water and swell?
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Which of the following is not a type of thickening agent for sauces?
Which of the following is not a type of thickening agent for sauces?
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What must the sauce consistency be like to cling lightly to the food?
What must the sauce consistency be like to cling lightly to the food?
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Which sauce's chief ingredients include veal, chicken, and fish broth thickened with a blond roux?
Which sauce's chief ingredients include veal, chicken, and fish broth thickened with a blond roux?
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What is the key component of Bechamel sauce that thickens it?
What is the key component of Bechamel sauce that thickens it?
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Which sauce is described as a rich emulsified sauce made from butter, egg yolks, lemon juice, and cayenne?
Which sauce is described as a rich emulsified sauce made from butter, egg yolks, lemon juice, and cayenne?
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What is the foundation for the entire classic repertoire of hot sauces?
What is the foundation for the entire classic repertoire of hot sauces?
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Which type of sauce consists of liquid dispersed in another liquid that would not usually mix together?
Which type of sauce consists of liquid dispersed in another liquid that would not usually mix together?
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What is the first step in preparing Bechamel sauce according to the provided text?
What is the first step in preparing Bechamel sauce according to the provided text?
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What is the main ingredient used to make a roux for an Espagnole sauce?
What is the main ingredient used to make a roux for an Espagnole sauce?
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Which of the following is NOT a derivative of the Espagnole sauce?
Which of the following is NOT a derivative of the Espagnole sauce?
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What is the primary purpose of an emulsion sauce?
What is the primary purpose of an emulsion sauce?
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Which of the following is NOT an ingredient used in making an Espagnole sauce?
Which of the following is NOT an ingredient used in making an Espagnole sauce?
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What is the purpose of adding the stock to the roux in batches while making an Espagnole sauce?
What is the purpose of adding the stock to the roux in batches while making an Espagnole sauce?
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What is the primary function of an Espagnole sauce in French cuisine?
What is the primary function of an Espagnole sauce in French cuisine?
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Study Notes
Starch in Sauces
- Starch is the principal thickening agent used for making sauces.
Types of Sauces
- Béarnaise sauce is a rich emulsified sauce made from butter, egg yolks, lemon juice, and cayenne.
- Espagnole sauce is a brown sauce made with veal, chicken, and fish broth thickened with a brown roux.
- Bechamel sauce is a white sauce made with a blond roux and milk.
Thickening Agents
- Starch granules thicken a sauce by absorbing water and swelling, which increases the sauce's viscosity.
- Roux is a type of thickening agent made from flour and fat.
Sauce Consistency
- The ideal sauce consistency is to cling lightly to the food.
Emulsion Sauces
- Emulsion sauces consist of liquid dispersed in another liquid that would not usually mix together.
- The primary purpose of an emulsion sauce is to bind ingredients together.
Preparing Sauces
- The first step in preparing Bechamel sauce is to melt the butter and cook the flour.
- The main ingredient used to make a roux for an Espagnole sauce is browned bones and vegetables.
- Stock is added to the roux in batches while making an Espagnole sauce to prevent the sauce from becoming too thick.
Functions of Sauces
- The primary function of an Espagnole sauce in French cuisine is to add flavor and depth to dishes.
Derivatives of Sauces
- Demi-glace is a derivative of the Espagnole sauce.
- Some sauces are not derivatives of the Espagnole sauce, such as Béchamel and Beurre blanc.
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Description
Test your knowledge on the foundation of classic hot sauces and basic sauces for meat, vegetables, and fish. Learn about white sauce/Bechamel and Velouté sauce ingredients and preparation.
