Structures of sauces

Question 1

Is a flavorful, thickened liquid used to season and complement the food that it accompanies.

Answer 1

SAUCES

Question 2

three kinds of ingredients sauces

Answer 2

liquid, thickening agent, and seasonings and flavorings.

Question 3

Serves as the body or the base of a sauce. Most sauces are built on one of the five liquid bases: white stock, brown stock, milk, tomato plus stock, and clarified or drawn butter

Answer 3

Liquid Ingredients

Question 4

An ingredient that gives the thick consistency to a sauce. A good sauce must be thick enough to cling tightly to the food, but it should not be heavy or pasty. It should have no lumps and its flavor must not be floury.

Answer 4

Thickening Agent

Question 5

Different Thickening Agents

Answer 5

starches, liaison, Beurre maine, Roux, blood

Question 6

These are the most commonly used thickening agents. They thicken by gelatinization (the process of absorbing moisture when placed in a liquid)

Answer 6

starches

Question 7

These are the most commonly used thickening agents. They thicken by gelatinization (the process of absorbing moisture when placed in a liquid)

Answer 7

liaison

Question 8

A mixture of soft butter and flour used as a last minute ingredient to help adjust the consistency of a sauce. It is chiefly used for fish sauces

Answer 8

beurre maine

Question 9

A mixture of fat and flour cooked together and cooked to various degrees to thicken sauce

Answer 9

roux

Question 10

Usually used for game cooking to thicken the sauce and give it a particular flavor

Answer 10

blood

Question 11

Salt, pepper, mustard, vinegar, and herbs are seasonings and flavorings tha t can change the flavor of a sauce. These seasonings and flavorings add the finishing touches to the sauce.

Answer 11

seasonings and flavorings