Lesson 7 - Sauces

Question 1

The word sauce came from the Latin word salus, meaning “ “

Answer 1

Salted

Question 2

Spanish and Italian used the term

Answer 2

Salsa

Question 3

are flavorful liquids, normally thickened, and they add flavor and excitement to a dish that is otherwise bland, It works like a seasoning.

Answer 3

Sauces

Question 4

What are the functions of sauces?

Answer 4

1. Provides moisture
2. Enhances flavor
3. Provides richness
4. Enrich appearance (color and shine)
5. Creates interest and appetite appeal

Question 5

What are the main ingredient used in making sauce?

Answer 5

1. Liquid
2. Thickening Agent
3. Other Flavoring Ingredients

Question 6

It serves as the base or the body of most sauces

Answer 6

Liquid

Question 7

A good sauce must be thick but not too heavy and pasty.

Answer 7

Thickening Agent

Question 8

is used to describe the right texture of the sauce

Answer 8

nappe

Question 9

The purpose of _______the sauces of soups is to add consistency and texture and to be tongue

Answer 9

thickening agents

Question 10

The most commonly used thickening agents for sauces are

Answer 10

Starches

Question 11

The use of ______ in making roux depends upon the requirement of taste, aroma, and texture of the sauce and grav preparation.

Answer 11

Fat

Question 12

Types of fat

Answer 12

1. Clarified butter
2. Margarine
3. Animal fat
4. Vegetable oil and shortening

Question 13

is used for the finest sauces because of its flavor

Answer 13

Clarified butter

Question 14

is used as a replacement for butter because of its cheaper cost.

Answer 14

Margarine

Question 15

are used for gravies. Lard, chicken, and beef drippings can be used to enhance the flavor of the sauce.

Answer 15

Animal fats

Question 16

The high melting point of shortening gives unpleasant muzzy feeling in the mouth

Answer 16

Vegetable oil and shortening

Question 17

The three types of Roux

Answer 17

-White Roux
-Blond Roux
-Brown Roux

Question 18

is a thickening agent made from equal weight parts of flour and fat.

Answer 18

Roux

Question 19

thickening agent is a thin mixture of cold water and flour that is whisked together into a “slurry” before being added into a sauce.

Answer 19

White wash

Question 20

it is made by an equal mixture of soft raw butter and flour kneaded together to form a smooth paste

Answer 20

Beurre Mannie

Question 21

is a mixture of equal parts of cornstarch and liquid.

Answer 21

Slurry

Question 22

Other starches

Answer 22

1. Arrowroot
2. Waxy Maize
3. Pregelatinized or Instant Starches
4. Bread Crumbs and Other Crumbs

Question 23

is handled like cornstarch

Answer 23

Waxy Maize

Question 23

has a high cost and is obtained from several tropical plants.

Answer 23

Arrowroot

Question 23

rehydrate immediately in water even without heat and delivers a uniform high viscosity batter.

Answer 23

Pregelatinized or Instant starches

Question 24

An economical way of thickening sauces or soups is by pulverizing .

Answer 24

Bread Crumbs

Question 25

Dairy Products

Answer 25

1. Butter 2. Cream 3. Egg Yolk

Question 26

is best used as a thickener for wine and stocks based sauces.

Answer 26

Butter

Question 27

must be reduced when using a thickener.

Answer 27

Cream

Question 28

have lecithin that helps thicken and emulsify sauces

Answer 28

Egg Yolks

Question 29

Finishing Techniques

Answer 29

1. Reduction 2. Straining 3. Deglazing 4. Enriching with Butter and cream 5. Seasoning

Question 29

is essential in finishing sauces.

Answer 29

Reduction

Question 30

this is the process of thickening a sauce or soup by using a mixture of egg yolk and heavy cream that add richness and smoothness to the sauce at the end of cooking

Answer 30

Liaison

Question 31

China cap or fine mesh chinois is usually used to strain sauces

Answer 31

Straining

Question 32

is associated with sautéing

Answer 32

Deglazing

Question 33

three types of Enriching with Butter and cream

Answer 33

-Liaison -Heavy cream -Butter

Question 34

the last step in any recipe is to adjust

Answer 34

Seasoning

Question 35

sauce is a finished sauce made by a thickened veal veloute added by lemon juice and liaison

Answer 35

Allemande