Shared Flashcard Set

Details

Cooking
7th edition
21
Culinary Art
Professional
07/01/2012

Additional Culinary Art Flashcards

 


 

Cards

Term
1. What is the definition of a sauce?
Definition
A flavorful seasoning or relish served as an accompaniment to food, especially a liquid dressing or topping for food
Term
2. What are the three kinds of ingredients in sauces?
Definition
Tomatoes, garlic, olive oil
Term
3. What are the 5 mother sauces?
Definition
1. Bechamel

2 Veloute

3. Hollandaise

4. Espagnole

5. Tomato sauce
Term
4. What is gelatinization as it relates to starches
Definition
Starch gelatinization is a process that breaks down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites to engage more water.
Term
5. How are starch granules separated? Describe the two ways
Definition
Water or oil
Term
What is a roux?
Definition
A mixture of fat butter and flour used in making sauces.
Term
What is the amount of roux needed to thicken 1 gallon of liquid?
Definition
Thin: 6 oz of flour+ 6 oz of butter= 12 oz roux+ 1gal
Medium: 8 oz+8oz=16 oz+ 1 gal
Term
What is a beurre manie? How does it differ from roux?
Definition
Beurre manié is dough, consisting of equal parts of soft butter and flour, used to thicken soups.
Term
What is a liaison?
Definition
Communication or cooperation that facilitates a close working relationship between people or organizations.
Term
. What is a reduction?
Definition
A reduction sauce is made by heating the sauce, in this instance balsamic vinegar, until the excess liquid has evaporated
Term
13. What are small sauces?
Definition
Béchamel is a standard white sauce and one of the five mother sauces of classical cuisine. That means it's the starting point for making other sauces, called "small sauces."
Term
14. What is demi-glace and how is it made?
Definition
Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The basic recipe for demi-glace is provided by the French chef Auguste Escoffier, who is often considered to have established the method of French cooking as well as codified many of the standard French recipes
Term
15. What are the characteristics of a properly made sauce? 15. What are the characteristics of a properly made sauce?
Definition
Sauce" is a term that includes everything from the Classic sauces of French Cuisine to salad dressings, gravies, fruit toppings and those from other national cuisines. Lily Levin explains in our Chinese Cuisine that the term sauce is a western concept. In Asian cuisine "Sauce Happens". It is created during the cooking process, thicken and served in the dish. Never the less, the one thing that all sauces have in common is that they are flavored liquid, and are used in the cooking process or served as an enhancement to a dish.
Term
16. What is a coulis?
Definition
A thin fruit or vegetable purée, used as a sauce.
Term
17. What is an emulsion?
Definition
A light-sensitive coating for photographic films and plates, containing crystals of a silver compound dispersed in a medium such as gelatin.
Term
18. What sanitation procedures must be observed to avoid food-borne illness oubreaks in the making of hollandaise?
Definition
Cooking it thoroughly
Term
19. What is a pangravy?
Definition
Gravy: the seasoned but not thickened juices that drip from cooking meats; often a little water is added.
Term
more info
Definition
Pan gravy is a sauce
made with the juices or drippings of the meat or poultry with which it is being served. Standard
pan gravies are similar to brown sauces. Instead of being made with espagnole or demi-glace
as a base, however, they are made from pan drippings plus roux plus stock or water and, sometimes,
milk or cream
Term
20. What is an integral sauce?
Definition
An integral sauce is a sauce based on the juices released during the cooking of a meat, poultry,
fish, or vegetable item. Most of the sauces we have discussed so far are not integral sauces—
that is, they are made separately from and independently of the items they are served with.
An integral sauce, on the other hand, can’t be made separately because it incorporates cooking
juices from the item it is served with.
The most important technique required for integral sauces is deglazing (see pp. 74 and
178). Juices released by sautéed and roasted meats are reduced and caramelized in the
bottom of the pan during cooking. Deglazing dissolves these caramelized juices and incorporates
them into the desired sauce. For the simplest example, if you sauté a chicken breast
and then deglaze the sauté pan with a little stock and season the resulting liquid, you end
up with an integral sauce that can be served with the chicken.
Term
21. List three different types of modern sauces, and discuss.
Definition
Mayonnaise: This is a cold sauce made with eggs and olive oil.
Uses:
• This sauce makes a great dressing for salads.
• It also goes well with sandwiches and the traditional fish and chips.
Hollandaise: This is a warm sauce made with butter and eggs, seasoned with white vinegar and peppercorns.
Uses:
• This sauce is popular with steaks and veggies like broccoli and cauliflower.
Tomato sauce: Made with tomatoes it gives authentic flavor to recipes.
Uses:
• Traditional ham and bacon is cooked with tomato puree.
• Some chicken dishes and vegetable varieties also go well with this sauce.
Brown sauce: This is also called espagnole, is made with a meat stock which is simmered for hours till it reduces to a thick, rich brown sauce.
Term
glossary
Definition
Sauce(s), 157, 171–220
Asian, 202
béarnaise, 181, 196–198
béchamel, 179–184
broths, 200
butter, 191–194
chaud-froid, 878–881
cream reductions, 201
dessert, 1051–1052
espagnole (brown), 187–189
families, 179–181
finishing, 177–179
for fish, 501
flavored oils, 202–203
fond lié, 179, 180
functions of, 171
hollandaise, 179–181, 195–197
integral, 198
jus, 198, 200
leading, 179–181
modern, 198–220
and molecular gastronomy, 203
pan gravy, 198, 199
purées, 200–201
roux for, 172–175
salsas, relishes, and chutneys,
201–202
small, 180–181
standards of quality for, 181–182
stocks in, 172
structure of, 171–172
thickening agents, 172–177
tomato, 181, 190–191
velouté, 179–181, 184–186
Sauce chef, 8
Saucier, 8
Sausages, 859–873

Starches, 127
instant, 176, 1012
as thickeners, 172, 176, 198, 200
Supporting users have an ad free experience!