Sauces

Match the following terms and identifying phrases.

• The classic name for white sauce.

• A base sauce from which other sauces can quickly be made.

• When the liquid and solid portions of an egg or milk mixture separate.

• Gradually warming the temperature of egg yolks before adding them to a hot liquid.

• A mixture of equal parts flour and fat by weight that is cooked to varying degrees of doneness and used to thicken liquids.

A yolk and cream mixture used to thicken liquids.

A slurry made with flour.

Sauce made by slowly reducing brown stock, a bit of tomato product, mirepoix, and brown roux for hours.

A mixture of softened whole butter and flour.

Reduced brown stock that is thickened with a cornstarch or arrowroot slurry.

When using a starch to thicken liquid, the liquid must ____.

• not warm beyond lukewarm

• not warm beyond a simmer

• come to the point of just beginning to boil

• come to a full boil

To reduce the possibility of creating lumps when using a roux to make a sauce, add ____.

• cool roux to cool liquid

• hot roux to hot liquid

• cool roux to hot liquid

• hot liquid to cool roux

Reducing a sauce ____.

• weakens flavor and thins the liquid

• concentrates flavor and thins the liquid

• weakens flavor and thickens the liquid

• concentrates flavor and thickens the liquid

To successfully thicken a sauce using an emulsion, it is important to ____ while stirring constantly.

• add the fat portion slowly to the water portion

• add the fat portion all at once to the water portion

• add the water portion slowly to the fat portion

• add the water portion all at once to the fat portion