Term
| What are the five mother sauces? |
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Definition
| Hollandaise, Bachemel, Veloute, Tomato Sauce, Espanole |
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Term
| Two criteria for grand sauces |
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Definition
1. Can be prepared in large batches
2. Can be finished into small sauces |
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Term
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Definition
Oftentime take less time then mother sauces.
Usually use other methods of thickening then a roux |
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Term
| Examples of contemporary sauces |
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Definition
| buerre blanc, coulis, compound butters, salsa, compotes |
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Term
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Definition
Made with brown stock
thickened with brown roux |
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Term
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Definition
Small sauce of Espagnole
Reduction of equal parts sauce espagnole and brown stock |
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Term
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Definition
| Made with white stock (veal, chicken or fish) and thickened with a blonde roux |
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Term
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Definition
| Made with whole milk and thickened with a white roux |
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Term
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Definition
| Made with canned tomatoes or tomato concasse and thickened with reduction or sometimes a roux |
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Term
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Definition
| Warm emulsion sauce of eggs and butter |
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Term
| What temperature do egg yolks coagulate? |
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Definition
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Term
| What temperature does butter fat coagulate |
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Definition
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Term
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Definition
1. Introduce complemetary flavors
2. Introduce counterpoint flavors
3. Add moisture or succulence
4. Add visual interest
5. Adjust flavor
6. Add texture |
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Term
| Where should the sauce be placed if plating a crispy item? |
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Definition
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