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Plating and Pairing > Sauces, Garnishes & Exotic Fruits > Flashcards

Sauces, Garnishes & Exotic Fruits Flashcards

(64 cards)

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1
Q

True or False - Sauces add colour and flavour to the dessert.

A

True

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2
Q

Cream-based sauces are usually thickened with what?

A

Eggs

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3
Q

Creme Anglaise is type of ________.

A

Cream Sauce

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4
Q

What thickening agent is derived from apples?

A

Pectin

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5
Q

True or False - Cooked coulis have a longer shelf life.

A

True

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6
Q

What fruits will not thicken with gelatin?

A

Fruits containing a proteolytic enzyme, such as pineapple, cannot be thickened with gelatin.

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7
Q

A gelee is usually thickened with what?

A

Gelatin

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8
Q

Caramelization occurs at what temperature?

A

160C

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9
Q

Butterscotch sauce uses what type of sugar?

A

Brown Sugar

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10
Q

A combination of egg yolk and syrup is known as?

A

Sabayon

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11
Q

Zabaglione is traditionally Italian and uses _____.

A

Marsala Wine

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12
Q

What ingredient helps to stabilize a foam?

A

Lecithin

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13
Q

True or False - Garnishes help improve presentation.

A

True

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14
Q

True or False - All garnishes on a plate do not need to be edible.

A

False

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15
Q

Cape gooseberry is also known as ______.

A

Physalis, ChineseWha lantern fruit, goldenberry, ground cherry, Peruvian cherry

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16
Q

What do sauces add to a plated dish?

A

~ Texture
~ Flavour
~ Colour
~ Design

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17
Q

Because sauces are not _______, they add ________ flavour.

A

aerated, intense

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18
Q

True or False - Sauces do not need to relate to the main component.

A

False

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19
Q

What are 5 different types of sauces?

A 
~ Cream/Custard Based Sauces
~ Fruit-Based Sauce
~ Gelee
~ Chocolate/Ganache
~ Caramel
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20
Q

Curds, Sabayon, and Zabaglione are examples of what type of sauce?

A

Cream-Based Sauces

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21
Q

What is the difference between a Fruit Sauce and a Fruit Couli?

A

Fruit Sauces contain some pulp from the fruit, while fruit coulis do not, they are clear.

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22
Q

What flavours must be balanced in fruit sauces?

A

Sweetness and Acidity

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23
Q

What thickening agents can be used to thicken fruit sauces and coulis?

A

~ Cornstarch
~ Pectin
~ Gelatin
~ Agar

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24
Q

Why do cooked coulis have a longer shelf life?

A

Due to the pasteurization process

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25
_____ and ______ levels help determine the shelf-life of a coulis.
Sugar, acidity
26
True or False - Uncooked coulis can be stored on the counter.
False - they need to be refrigerated or they will ferment and must be discarded.
27
What can be used to thicken fruit sauces that cannot be thickened with gelatin?
Starch
28
True or False - Bananas, kiwi, and pineapple cannot be turned into fruit coulis.
False - all fruits can be made into a coulis
29
What is a Gelee?
Any liquid thickened with gelatin.
30
What liquids can be used to make a gelee?
~ Sweetened Puree ~ Juice ~ Alcohol
31
True or False - Gelees can be used the day they are made.
False - they must set overnight
32
What can syrups and oils be infused with?
~ Spices ~ Herbs ~ Zests ~ Other Ingredients
33
What techniques can be used for plating sauces?
``` ~ Drizzling ~ Pooling ~ Blending two colours ~ Outlines ~ Squeeze Bottles ```
34
What does it mean to blanch something?
To cook it partway. Another way to say temper.
35
Chocolate can be thinned with...
Warm Cream, Milk, Butter, or Syrup
36
True or False - Chocolate sauce is a stable product.
True - it can be stored for about a week in the fridge or a couple of days on the counter.
37
Syrups are a combination of what?
~ Sugar ~ Liquid (water, wine, liquor, juice) ~ Flavour
38
Types of syrups include...
~ Simple ~ Reduced ~ Infused
39
True or False - Syrups can be served strained or not.
True
40
Define: Caramel Sauce
White sugar caramelized and thinned with cream
41
Butter Caramel uses _____ not _____.
Butter, Cream
42
What common dessert is a butterscotch sauce used on?
Sticky Toffee Pudding
43
Sabayon and Zabaglione are made with what ingredients?
~ Sugar or Syrup ~ Wine or Liquor ~ Egg Yolks
44
True or False - Sabayon is a stable product.
False - but it can be held for a day if gelatin is added
45
What is foam in terms of garnishes?
A dispersion of gas throughout a continuous solid phase
46
What percentage of lecithin is often used in foams?
10% of liquid
47
What is Tuile?
A malleable, crisp, thin cookie, that can be made by spreading tuile batter over a stencil or piping it onto parchment paper or a silpat mat.
48
What are the functions of garnishes?
``` ~ To improve the presentation ~ To improve the flavour ~ To be edible ~ To show the cooks skill ~ To have a purpose on the plate ~ To contrast or complement ```
49
What mediums can be used to make garnishes? Name 6
``` ~ Chocolate ~ Sugar ~ Tuiles ~ Choux ~ Fruit ~ Ice Creams or Sorbets ~ Whipped Cream ~ Baked Goods - cookies, biscotti, etc. ~ Fruit Chips ~ Nuts ~ Agar Pearls ```
50
What is the definition of an exotic fruit?
A fruit that is foreign, unusual, tropical, or unfamiliar
51
Use of exotic fruits can elevate the ______ and ______ of a dessert.
Quality, value
52
What are 3 examples of exotic fruits?
~ Star Fruit ~ Pomegranate ~ Cape Gooseberry ~ Durian
53
What senses should be used to evaluate the ripeness of fruit?
~ Sight ~ Smell ~ Touch
54
What aspects of fruit change as they ripen?
~ Aroma ~ Sweetness - starches convert to sugar ~ Juiciness - cell walls break down releasing juices ~ Colour - pigments are enhanced
55
Ture or False - Temperature has an impact on how fast a fruit ripens.
True
56
What are the 3 types of fruit we discussed in class?
~ Berries ~ Tree Fruit ~ Ground Fruit
57
True or False - Many berries do not ripen once harvested.
True
58
Berries are _____ and very ______.
Fragile, perishable
59
Berries should be ______, _____, _____, _____, and have _______ _______.
plump, full, clean, dry, bright colours
60
What are 6 examples of berries?
``` ~ Strawberries ~ Raspberries ~ Blueberries ~ Blackberries ~ Currants ~ Mulberries ~ Lingonberries ~ Gooseberries ```
61
Some tree fruits do not become ______ after picking, just _____ and _____.
Sweeter, softer, juicier
62
What are 6 examples of tree fruits?
``` ~ Bananas ~ Apples ~ Apricots ~ Peaches ~ Cherries ~ Mango ~ Pomegranate ~ Citrus ~ Figs ```
63
What are 5 examples of ground fruits?
``` ~ Pineapple ~ Melons ~ Cape Gooseberries ~ Kiwi ~ Rhubarb ```
64
True or False - Fruits that grow on vines are considered ground fruit.
True

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