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Sauces Flashcards

(61 cards)

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1
Q

What is the purpose of a sauce in cooking?

A

A sauce is a thickened liquid used to flavour and enhance foods, adding moistness, flavour, and richness.

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2
Q

What are the two main groups of hot sauces?

A

Mother sauces and small (compound) sauces.

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3
Q

List the five classic mother sauces.

A
  • Béchamel
  • Veloute
  • Espagnole (brown)
  • Tomato
  • Hollandaise
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4
Q

What is Béchamel sauce traditionally made from?

A

Heavy cream added to a thick veal veloute.

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5
Q

How is Veloute sauce prepared?

A

By thickening a white stock or fish stock with roux.

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6
Q

What are the main ingredients of Espagnole sauce?

A

Brown stock, brown roux, mirepoix, and tomato.

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7
Q

What is the purpose of demi-glace and jus lie?

A

They are intermediary sauces used to create small sauces of the espagnole family.

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8
Q

What is the primary ingredient in classic tomato sauce?

A

Tomatoes, vegetable seasonings, and white stock.

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9
Q

What are the components of Hollandaise sauce?

A

Egg yolks, warm butter, and a small amount of water, lemon juice, and vinegar.

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10
Q

Fill in the blank: Cold sauces are usually used on salads in the form of _______.

A

dressings

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11
Q

What is a simple vinaigrette?

A

A temporary emulsion of oil and vinegar seasoned with salt and pepper.

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12
Q

What is the base for mayonnaise-based dressings?

A

Mayonnaise.

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13
Q

Why is it important to keep preparation and cooking areas hygienic?

A

To prevent contamination and ensure food safety.

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14
Q

True or False: Time and temperature are not important in preparing and cooking sauces.

A

False

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15
Q

What should you do before starting the Learner Guide?

A

Obtain a Learner’s Logbook and ensure access to necessary facilities and equipment.

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16
Q

What is the role of the self-assessment checklist?

A

To assist in planning the training programme and identify areas needing more attention.

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17
Q

How should you use the Learner Guide effectively?

A

Go through sections as presented, check progress at each checkpoint, and complete all activities.

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18
Q

What should you do if you encounter problems with the Learner Guide?

A

Ask your learning facilitator for help.

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19
Q

What skills are assessed during competency evaluation?

A
  • Collect, analyze and organize information
  • Communicate ideas and information
  • Plan and organize activities
  • Work with others and in a team
  • Use mathematical ideas and techniques
  • Solve problems
  • Use technology
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20
Q

What should you do after completing all elements of the guide?

A

Ask your learning facilitator to assist in making arrangements for performance assessment.

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21
Q

What are cold sauces primarily used for?

A

Cold sauces are usually used on salads in the form of dressings.

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22
Q

What is a vinaigrette dressing?

A

A temporary emulsion of oil and vinegar seasoned with salt and pepper.

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23
Q

What are mayonnaise-based dressings?

A

Dressings that use mayonnaise as a base, with other ingredients added for flavour, colour and texture.

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24
Q

What is emulsified vinaigrette dressing?

A

Standard vinaigrette emulsified with whole eggs, usually thinner than mayonnaise-based dressing.

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25
List the three basic ingredients used in most sauces.
* A liquid, the body of the sauce * A thickening agent * Seasoning and flavouring ingredients
26
What is the role of the liquid ingredient in sauces?
The base or body of the sauce.
27
Name the five leading sauces or mother sauces.
* Hollandaise * Tomato sauce * Bechamel * Espagnole (brown stock) * Veloute sauce
28
What is gelatinization?
The process by which starch granules absorb moisture and thicken when heated in a liquid.
29
What are the main starches used to thicken sauces?
* Flour * Cornstarch
30
What is roux?
A combination of equal parts, by weight of flour and fat, cooked together to form a paste.
31
What fats are commonly used in making roux?
* Clarified butter * Margarine * Animal fats (lard, chicken fat, beef drippings) * Vegetable oils and shortening
32
What is a white roux?
Roux used in white sauces and dishes where little or no colour is desired, cooked briefly.
33
What is a blond roux?
Cooked slightly longer than white roux, it begins to take on a little colour.
34
What is a brown roux?
Cooked until it develops a darker colour and a nutty aroma and flavour.
35
What is cornstarch?
A very fine powder, a pure starch derived from corn, used widely as a thickening agent.
36
What is arrowroot?
Derived from the roots of several tropical plants, similar to cornstarch in texture and thickening power.
37
What is beurre manié?
A combination of equal amounts of flour and soft whole butter, kneaded together until smooth.
38
What is a liaison?
A mixture of egg yolks and heavy cream, adding richness and smoothness with minimal thickening.
39
How is a liaison different from other thickeners?
It does not thicken a sauce through gelatinization.
40
What is the danger zone for sauces?
Between 5°C-60°C.
41
What is the ideal storage temperature for sauces?
Below 4°C.
42
What is the maximum time hot sauces can be held?
No more than 1½ hours.
43
What should you avoid when storing sauces?
Mixing an old batch of sauce with a new batch.
44
What is the process of reheating sauces called?
Reconstitute.
45
What are some common derived sauces from the béchamel family?
* Cream * Cheddar * Mornay * Nantua * Soubise
46
List two small sauces derived from the velouté family.
* Allemande * Supreme
47
What is a common sauce derived from the tomato sauce family?
Creole sauce.
48
Name two sauces from the hollandaise family.
* Bearnaise * Mousseline
49
What is the process of reheating sauces, stocks, or soups called?
Reconstitute ## Footnote Reconstituting prepares sauces for use.
50
What temperature should hot sauces be held above during service?
60°C ## Footnote Maintaining this temperature ensures food safety.
51
What should be done with reheated sauce at the end of service?
Discarded ## Footnote Reheated sauces must not be reused.
52
What is a key precaution when reheating sauces?
Reheat as quickly as possible, stirring frequently ## Footnote This helps prevent burning.
53
What should you never do with utensils while reheating sauce?
Leave them in the sauce ## Footnote Utensils can contaminate the sauce.
54
Fill in the blank: Flour and roux based sauces may need to be adjusted with _______ when reheated.
modified starch ## Footnote This adjustment helps maintain the sauce's consistency.
55
How long should you continue boiling a sauce after adding it to stock?
5 minutes ## Footnote This helps to incorporate the flavors and prevent burning.
56
What is an important health safety and hygiene procedure when storing sauces?
Follow standardized industry guidelines ## Footnote Proper storage prevents contamination and spoilage.
57
True or False: You can reheat sauces and soups more than once.
False ## Footnote Reheating should only be done once to ensure safety.
58
What should be demonstrated by a learning facilitator regarding hot sauces?
Correct procedure for storing hot sauces ## Footnote Proper demonstration is crucial for compliance with standards.
59
What is the purpose of boiling stock before adding sauce during reheating?
Prevent the sauce from burning ## Footnote The stock helps maintain a safe reheating process.
60
What should you check to confirm your competency in storing and reheating sauces?
Self-assessment checklists ## Footnote These checklists help ensure understanding of procedures.
61
What is a key consideration when reheating sauces?
Do not overheat sauces ## Footnote Overheating can lead to burning and spoilage.

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