WEEK 3

Cards (17)

  • Sauce
    A flavorful liquid, usually thickened that is used to season, flavor, and enhance other foods. Sauces provide flavor, moisture, and a contrast in texture and color.
  • Seasoning liquids
    • soy sauce
    • hot pepper sauce
    • fish sauce
    • Worcestershire sauce
  • Seasoning liquids
    • Used both as ingredients in cooking and at table as condiments
  • Types of Sauces
    • Bechamel Sauce
    • Velouté sauce
    • Espagnole
    • Hollandaise sauce
    • Tomato Sauce
  • Bechamel Sauce
    Simplest of the mother sauces, made by thickening hot milk with a simple white roux
  • Velouté sauce
    Made by thickening white stock with a roux and then simmering it for a while
  • Espagnole
    Also sometimes called Brown Sauce, made by thickening brown stock with a roux
  • Hollandaise sauce
    Tangy, buttery sauce made by slowly whisking clarified butter into warm egg yolks
  • Tomato Sauce
    Made from stock (ham/pork) and tomato products seasoned with spices and herbs
  • Thickening Agents
    • Fat
    • Flour
  • Fat
    Fats and oils are not just a caloric powerhouse, but they also serve many chemical, physical, and nutritional functions in the foods we eat
  • Types of Fat
    • Clarified butter
    • Margarine
    • Animal fat (chicken fat, beef drippings, lard)
    • Vegetable oil and shortening
  • Flour
    The thickening power of flour depends on its starch content. Bread flour is commonly used in commercial cooking. It is sometimes browned for use in brown roux.
  • Roux
    Equal parts flour to fat (clarified butter is traditional). There are three different stages for rouxs including white, blond and brown. Full thickening power is not realized until sauce or soup is brought up to a simmer after the roux is incorporated.
  • White roux
    Cooked just enough to cook the raw taste of flour; used for béchamel and other white sauces based on milk
  • Blond roux
    Cooked little longer to a slightly darker color; used for veloutes
  • Brown roux
    Cooked to a light brown color and a nutty aroma. Flour may be browned before adding to the fat. It contributes flavor and color to brown sauces.