LO3 - SAUCES

It is one of the important components of a dish.

• Stocks

• Sauces

• Soups

• Poultry

Another term for brown sauce.

• espagnole

• roux

• mise en place

• foxtrot

A kind of roux that is cooked just enough to cook the raw taste of flour

• blond roux

• brown roux

• white roux

A basic finishing technique that concentrates basic flavors, adjust textures and add new flavors

• seasoning

• straining

• deglazing

• reduction

It is the most commonly used thickeners for sauces

• starch

• flour

• baking powder

• baking soda

It is a rich emulsified sauce made from butter, yolks, lemon juice & cayenne.

• white sauce

• espagnole

• hollandaise

• tomato

Its basic ingredient is milk which is thickened with flour enriched with butter. What basic sauce it is?

• emulsion

• brown sauce

• veloute sauce

• white sauce

A variation of sauce that is made just before they are used to be.

• cold sauce

• hot sauce

• white sauce

• brown sauce

It thickens sauce to the right consistency.

• thickening agents

• gelatinization

• emulsion

• deglazing

A basic finishing technique that gives extra richness

and smoothness to the sauce.

• deglazing

• seasoning

• enriching with butter and cream

• reduction