Sauces and Emulsions

Question 1

What is a sauce?

Answer 1

A sauce is a thickened, flavored liquid which can be added to a range of savory and sweet dishes

Question 2

What are the main types of sauce?

Answer 2

1.Starch-based
2.Reduction
3.Emulsion

Question 3

What is the Roux method?

Answer 3

1.Flour is added into melted fat
2.Liquid is then carefully added while being mixed
3.The sauce is then heated and brought to the boil, stirring all the time until thickened

Question 4

What is the All-in-one method?

Answer 4

Uses the same ingredients and proportion as the Roux method. Except all of the ingredients and cold liquid are added at the same time and brought to the boil

Question 5

What is Gelatinization?

Answer 5

It is a functional property of starch

Question 6

What is an emulsion?

Answer 6

An emulsion is a colloidal system

Question 7

What is a colloid?

Answer 7

A colloid can be any combination of a solid liquid or gas to create another product

Question 8

What are the two types of emulsion?

Answer 8

1.Stable emulsion
2.Unstable emulsion

Question 9

What is a stable emulsion?

Answer 9

A stable emulsion is an emulsion that needs an emulsifier to hold it together

Question 10

What is an unstable emulsion?

Answer 10

An unstable emulsion is an emulsion that will separate