Sauces

Thickened liquids that complement other foods. This is known as?

• Dressing

• Sauces

• Stock

• Roux

The purpose of sauces is to...

• Improve the appearance of food

• Contribute flavors that compliment the dish

• Add moisture to the dish

• Add richness

• Overpower a meal

This means that a sauce is thick enough to coat the back of a spoon.

• Thickened

• Nappé

• Starch

• Roux

When starches are combined with a hot liquid, they absorb

liquid in a processes called ___________.

• Coagulation

• Imagination

• Gelatinization

• Homogenization

The most commonly used starch based thickener is

called _____________. It is a mixture of equal parts flour and fat

• Hollandaise

• Slurry

• Roux

• Sauce

This is a mixture of cold liquid and starch, typically cornstarch.

• Bechamel

• Slurry

• Roux

• Flour

This is done by boiling a sauce to evaporate some of the water. It concentrates flavor and thickens some liquids.

• Slurry

• Roux

• Reduction

• Bechamel

a smooth, creamy substance made of liquidized or crushed fruit or vegetables.

• Coulis

• Roux

• Puree

• Smoothie

Sauce made from pureed fruits or vegetables is called a ___________.

• Coulis

• Roux

• Puree

• Smoothie

Egg yolks must go through the processes of

tempering, or gradually warming to the temperature

of the yolks

• True

• False