Sauces (Leaving Cert Home Economics): Flashcards
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Practise the cards
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No. of mother sauces in French cuisine
No. of mother sauces in French cuisine
Five
Béchamel sauce base ingredients
Béchamel sauce base ingredients
Milk with white roux (butter and flour)
Velouté sauce base ingredients
Velouté sauce base ingredients
Light stock with blonde roux
Espagnole sauce main components
Espagnole sauce main components
Brown stock, tomato purée, mirepoix, brown roux
Hollandaise sauce ingredients
Hollandaise sauce ingredients
Egg yolks, melted butter, lemon juice/vinegar
Mother sauce that is tomato-based
Mother sauce that is tomato-based
Sauce Tomat
Definition of emulsified sauces
Definition of emulsified sauces
Mixtures where oil blends with water-based liquid using emulsifier
Mornay sauce ingredients
Mornay sauce ingredients
Béchamel with added cheese
Béarnaise sauce base and additions
Béarnaise sauce base and additions
Hollandaise with shallots and tarragon
How reduction sauces are made
How reduction sauces are made
Simmering liquids until concentrated
Primary purpose sauces serve
Primary purpose sauces serve
Enhancing flavour profiles, adding depth & complexity
Ideal consistency of well-made sauce
Ideal consistency of well-made sauce
Should coat back of spoon evenly
Classic pairing with Hollandaise sauce
Classic pairing with Hollandaise sauce
Eggs Benedict
Advantage of commercial sauces
Advantage of commercial sauces
Time savings and convenience
Disadvantage of commercial sauces
Disadvantage of commercial sauces
High sodium content and preservatives/additives