Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

TLE | 10 > Sauces > Flashcards

Sauces Flashcards

(85 cards)

Start Studying
1
Q

______ are an important part of various cuisines throughout the world.

A

Sauces

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

The different kinds of sauces add _________ and ________ to even the simplest dishes.

A

Complexity; depth of flavor

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

A sauce is a…

A

Thickened liquid, richly flavored to complement a dish

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

These also add moisture and enhance the overall quality of various food preparations

A

Sauce

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Sauce is used to…

A

It is used to enhance the flavor and quality of the food, moisturize the food, add color, temperature and nutritional value.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Can be serve in a separate container as ______, ________ and/or ______

A

as garnish, base and/or drizzle

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Examples of foods drizzled with sauce:

A

• Nachos with mayo
• Hotdog with mustard
• Pancake with syrup

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

some prefer not to combine or drizzle the food (for example, a fried chicken) for it will make the dish/food _____.

A

Soggy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

CHARACTERISTICS OF A GOOD SAUCE

  • enumerate
A

• has the proper texture
• has a concentration of flavor that will compliment and will not overpower the dish it will be served with
• has a glossy appearance
• has a color that is consistent with the ingredients with which it has made from
• has the proper consistency

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

CHARACTERISTICS OF A GOOD SAUCE

It is based on your own preference (usually _______ and ________)

A

Has the proper texture; viscous and consistent

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

CHARACTERISTICS OF A GOOD SAUCE

Example: lumpia sauce (some prefer to add cracked nuts)

A

Has the proper texture

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

CHARACTERISTICS OF A GOOD SAUCE

The flavor of the main food/dish should be considered when adding sauce. It should be balanced.

A

Has a concentration of flavor that will complement and not overpower the dish it will be served with.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

CHARACTERISTICS OF A GOOD SAUCE

To get a glossy appearance you can add what?

A

Cornstarch

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

CHARACTERISTICS OF A GOOD SAUCE

For example, you want your sauce to be brown then use a _______ as base.

A

Has a color that is consistent with the ingredients with which it has made from

  • Brown stock as base
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

CHARACTERISTICS OF A GOOD SAUCE

Palabok sauce (you can use ______)

A

Has a color that is consistent with the ingredients with which it has made from

  • Atsuete
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

CHARACTERISTICS OF A GOOD SAUCE

For example you just want to drizzle or moisturize the food, then use thin sauce.

A

Has the proper consistency

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

CHARACTERISTICS OF A GOOD SAUCE

For example you just want to drizzle or moisturize the food, then use ____ sauce.

A

Has the proper consistency; Thin sauce

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Depending on the dish with which it is to be served, a sauce can be…

A

thick or thin,rich and creamy, or light and delicate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

The flavors used in sauces also differ; they can be…

A

savory, sweet, sour, spicy, or mild

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

The way a sauce is presented also varies; it can be…

A

partially masked over food, served under food, or served in a separate dish

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

INGREDIENTS USED IN SAUCES

-enumerate

A

• Liquid ingredients
• Thickening Agents
• Flavorings and Seasonings

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

INGREDIENTS USED IN SAUCES

  • provide the body and base of the sauce
A

Liquid ingredients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

INGREDIENTS USED IN SAUCES

_____ is the most commonly used liquid ingredient in sauces.

A

Stock

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

INGREDIENTS USED IN SAUCES

Examples of liquid ingredients:

A

• Plain water
• milk
• wine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
INGREDIENTS USED IN SAUCES Thickening Agents - enumerate
• Flour • Beurre Manié • Roux • Cornstarch • Breadcrumbs
26
INGREDIENTS USED IN SAUCES Either all-purpose or bread flour.
Flour
27
INGREDIENTS USED IN SAUCES Flour may be combined with __________or _______ to thicken a sauce, or combined with water and then added to a sauce, also known as whitewash.
Melted butter or drippings
28
INGREDIENTS USED IN SAUCES It may be combined with melted butter or drippings to thicken a sauce, or combined with water and then added to a sauce, also known as ________.
Flour; whitewash
29
INGREDIENTS USED IN SAUCES Define whitewash:
A whitewash thickening agent is a mixture of flour and water that has been combined prior.
30
INGREDIENTS USED IN SAUCES Thoroughly mix/dissolve the flour in the water to prevent _______.
lumps
31
INGREDIENTS USED IN SAUCES Types of flour - enumerate
• bread flour • all-purpose flour
32
INGREDIENTS USED IN SAUCES Define bread flour:
Bread flour can be a suitable substitute for all-purpose flour in your roux, but using it means your final product will have a different texture.
33
INGREDIENTS USED IN SAUCES Define all-purpose flour
All-purpose flour is a versatile and general use wheat flour (advisable)
34
INGREDIENTS USED IN SAUCES It is used for quick thickening at the end of the cooking to finish the sauce.
Beurre manié
35
INGREDIENTS USED IN SAUCES Beurre manié is a mixture of what?
Is a mixture of equal parts of butter and flour to form a paste.
36
INGREDIENTS USED IN SAUCES is a mixture made by cooking equal parts of flour and fat or oil together to make a paste.
Roux
37
INGREDIENTS USED IN SAUCES This thickener produces a clear sauce with glossy texture.
Cornstarch
38
INGREDIENTS USED IN SAUCES How to use cornstarch?
It is dissolved in cold water until smooth, before stirring into hot liquid.
39
INGREDIENTS USED IN SAUCES Thicken the liquids quickly.
Breadcrumbs
40
INGREDIENTS USED IN SAUCES Breadcrumbs are...
These are useful if smoothness of texture is not desired.
41
CLASSIFICATION OF SAUCES - enumerate
• Cold Sauces ○ Oil Sauces - mayonnaise - vinaigrette ○ Compound Butter • Warm Sauces ○ five mother sauces - béchamel - velouté - espagnole - hollandaise - tomato sauce
42
CLASSIFICATION OF SAUCES Are those that are commonly prepared and served cold, though there are some that are cooked and allowed to cool before serving
Cold sauces
43
CLASSIFICATION OF SAUCES Cold sauces are those...
that are commonly prepared and served cold, though there are some that are cooked and allowed to cool before serving.
44
CLASSIFICATION OF SAUCES Types of cold sauces - enumerate
• Oil Sauces • Compound Butter
45
CLASSIFICATION OF SAUCES - has a type of oil as its base,
Oil sauces
46
CLASSIFICATION OF SAUCES What kind of oil is/are used for Oil sauces?
• olive oil • vegetable oil • coconut oil
47
CLASSIFICATION OF SAUCES Oil sauces may be served as a ______ for salads, either lightly _______ over or ______ with the vegetables.
Dressing; drizzled; tossed
48
CLASSIFICATION OF SAUCES Oil sauces can also be served as...
dips and condiments to various vegetable dishes, like crudités
49
CLASSIFICATION OF SAUCES Thicker sauces can also be used as a _____.
Oil sauces; spread
50
CLASSIFICATION OF SAUCES Types of oil sauces - enumerate
• mayonnaise • vinaigrette
51
CLASSIFICATION OF SAUCES - an emulsion of oil and egg yolks.
Mayonnaise [type of oil sauce]
52
CLASSIFICATION OF SAUCES Mayonnaise based includes ________ and ________.
Remoulade; sauce verte [type of oil sauce]
53
CLASSIFICATION OF SAUCES - a combination of oil and acid, typically vinegar or citrus juice.
Vinaigrette [type of oil sauce]
54
CLASSIFICATION OF SAUCES What kind of acid is/are used to make vinaigrette?
• vinegar • citrus juice [Type of oil sauce]
55
CLASSIFICATION OF SAUCES Variations of vinaigrette includes...
French vinaigrette and sauce ravigote [Type of oil sauce]
56
CLASSIFICATION OF SAUCES Vinaigrette - examples of dish
• Italian bread • salad [Type of oil sauce]
57
CLASSIFICATION OF SAUCES - made by mixing different herbs, spices, and other flavorings into whipped butter, which may then be shaped into a log and refrigerated.
Compound butter
58
CLASSIFICATION OF SAUCES Once chilled, the compound butter is ...
Sliced and placed on top of vegetables
59
CLASSIFICATION OF SAUCES Compound butter can also be used as a ...
Spread for bread
60
CLASSIFICATION OF SAUCES Examples of herbs used in compound butter:
• rosemary • parsley • lemon juice/rind • pepper • salt • oregano • paprika • chives • garlic powder
61
CLASSIFICATION OF SAUCES [Compound butter] What tool can you use to whip a butter?
Electric mixer
62
CLASSIFICATION OF SAUCES - are those that are prepared and served hot or lukewarm.
Warm sauces
63
CLASSIFICATION OF SAUCES Define warm sauces:
are those that are prepared and served hot or lukewarm.
64
CLASSIFICATION OF SAUCES These include the five mother sauces of French cuisine.
Warm sauces
65
CLASSIFICATION OF SAUCES The five mother sauces are...
the basic sauces that are used as base ingredients for many different secondary or small sauces
66
CLASSIFICATION OF SAUCES Each is made with a different liquid and a different thickening agent, although three of these use roux as a thickener, with the roux cooked for a different length of time to produce a lighter or darker color.
Five mother sauces
67
CLASSIFICATION OF SAUCES Five mother sauces - enumerate
• Béchamel • Velouté • Espagnole • Hollandaise • Tomato sauce
68
CLASSIFICATION OF SAUCES [Five mother sauces] - a white sauce, made with milk and thickened with roux.
Béchamel
69
CLASSIFICATION OF SAUCES [Five mother sauce] Béchamel is a white sauce made with...
milk and thickened with roux.
70
CLASSIFICATION OF SAUCES [Five mother sauces] (T or F) In béchamel, you can add salt and pepper.
T
71
CLASSIFICATION OF SAUCES [Five mother sauces] Béchamel - when cooking, what kind of pan will you use?
Nonstick pan
72
CLASSIFICATION OF SAUCES [Five mother sauces] It is a stock-based white sauce.
Velouté
73
CLASSIFICATION OF SAUCES [Five mother sauces] Velouté can be made from...
chicken, veal, or fish stock.
74
CLASSIFICATION OF SAUCES [Five mother sauces] ____ is the thickener used for velouté
Roux
75
CLASSIFICATION OF SAUCES [Five mother sauces] It is traditionally made of a rich meat or brown stock as base, a mirepoix of browned vegetables.
Espagnole
76
CLASSIFICATION OF SAUCES [Five mother sauces] Espagnole is traditionally made of...
a rich meat or brown stock as base, a mirepoix of browned vegetables.
77
CLASSIFICATION OF SAUCES [Five mother sauces] Espagnole - thickener
Browned roux
78
CLASSIFICATION OF SAUCES [Five mother sauces] Espagnole - _____ and sometimes ______ are added to the mixture.
Herbs; tomato paste
79
CLASSIFICATION OF SAUCES [Five mother sauces] It is made with an emulsion of egg yolks, fat, and lemon juice.
Hollandaise
80
CLASSIFICATION OF SAUCES [Five mother sauces] Hollandaise is made with...
an emulsion of egg yolks, fat, and lemon juice
81
CLASSIFICATION OF SAUCES [Five mother sauces] In making hollandaise sauce you should _____ the butter.
Scheme
82
CLASSIFICATION OF SAUCES [Five mother sauces] _________ can refer to many different sauces made primarily from tomatoes, usually served as part of a dish, rather than as a condiment.
Tomato sauce
83
CLASSIFICATION OF SAUCES [Five mother sauces] Tomato sauces are common for ...
Meat and vegetables
84
CLASSIFICATION OF SAUCES [Five mother sauces] they are perhaps best known as bases for Mexican salsas or sauces for pasta dishes.
Tomato sauce
85
CLASSIFICATION OF SAUCES [Five mother sauces] Tomato sauce are perhaps best known as ...
bases for Mexican salsas or sauces for pasta dishes

TLE | 10 (11 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions