3.7.4 Sauce Making

• What are the three key components of a sauce structure?

  Liquid, thickening agent, flavoring
• The liquid in a sauce provides base volume and carries flavors
• Cornstarch is a thickening agent that enhances the texture of sauces.
• Match the sauce component with its role:

  Liquid ↔️ Conveys flavors and moisture

  Thickening Agent ↔️ Transforms texture to luxurious

  Seasoning ↔️ Adds depth to taste
• Broth is an example of a liquid used in sauces
• Egg yolks can be used as a thickening agent in sauces.
• What is the role of herbs and spices in sauces?

  Add depth and character
• Béchamel sauce is made using milk, butter, and flour
• Velouté sauce is made with light broth and butter.
• What are the base ingredients of tomato sauce?

  Tomatoes, herbs, garlic
• Hollandaise sauce is flavored with lemon juice
• Match the sauce type with its flavor profile:

  Béchamel ↔️ Creamy, mild

  Espagnole ↔️ Rich, savory

  Hollandaise ↔️ Rich, tangy
• What is the flavor profile of béchamel sauce?

  Creamy, mild
• The base ingredients for velouté sauce are light broth, butter, and flour
• Espagnole sauce uses dark brown stock, tomato purée, and mirepoix as its base ingredients.
• What are the base ingredients for tomato sauce?

  Tomatoes, herbs, garlic
• Hollandaise sauce is made with butter, egg yolks, and lemon juice
• A roux is made by cooking flour and butter together.
• Which thickening technique involves simmering liquid to evaporate water?

  Reduction
• Match the component of a sauce with its role:

  Liquid ↔️ Provides base volume and carries flavors

  Thickening Agent ↔️ Enhances texture by increasing viscosity

  Seasoning/Flavoring ↔️ Adds depth and character to the taste
• What are the three key components of a sauce's structure?

  Liquid, thickening agent, seasoning
• What is the purpose of seasoning and flavoring in sauces?

  To add depth and character
• Examples of seasoning and flavoring include salt, pepper, herbs, spices, and garlic
• Understanding how to use seasoning and flavoring effectively can help master the art of flavoring sauces.
• List the five classic sauces mentioned in the study material in alphabetical order.

  1️⃣ Béchamel

  2️⃣ Espagnole

  3️⃣ Hollandaise

  4️⃣ Tomato

  5️⃣ Velouté
• Match the sauce type with its base ingredients:

  Béchamel ↔️ Milk, butter, flour

  Velouté ↔️ Light broth, butter, flour

  Espagnole ↔️ Dark brown stock, tomato purée, mirepoix

  Tomato ↔️ Tomatoes, herbs, garlic

  Hollandaise ↔️ Butter, egg yolks, lemon juice
• What is the flavor profile of Béchamel sauce?

  Creamy, mild
• Velouté sauce has a flavor profile that is silky and delicate
• Espagnole sauce is made with dark brown stock, tomato purée, and mirepoix.
• What gives Tomato sauce its bright and acidic flavor?

  Tomatoes, herbs, garlic
• Hollandaise sauce is known for its rich and tangy flavor profile.