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Flashcards in Day 4 Deck (9)
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1
Q

How can you hold a sauce without it forming a skin

A

Cover sauce with a lid, spread melted butter over it, place oil, plastic wrap, buttered parchment over it

2
Q

Singer vs beurre manie

A

Singer: dusting fond with flour to make a roux

Beurre manie: equal parts flour and whole butter

3
Q

Two common starches for slurry

A

Corn starch: translucent

Arrow root: transparent

4
Q

Three stages of roux

A

White: thickest
Blond: thick
Brown: thinnest

5
Q

How much roux for 1 gallon of stock

A

1 pound of roux

6
Q

Liaison

A

Consists of cream and eggs

7
Q

Three types of emulsification

A

Permanent: mayo
Semipermanent: Hollandaise
Temporary: vinaigrette

8
Q

6 qualities of sauce

A
Taste
Color
Luster: shine
Texture
Viscosity: thick
Opacity: not transparent
9
Q

Two types of compound butters

A

Simple: softened butter with puréed flavoring

Complex: clarified butter with flavor