| A | B |
|---|
| 6 types of cold sauces | 1) cold emulsion 2) dairy based 3) salsas 4) coulis/purees 5) coating sauces 6) misc |
| 2 types of cold emulsion sauces | temporary & stable |
| a type of misc cold sauce | horseradish/cumberland |
| define emulsion | Combining 2 ingredients that wouldn't otherwise blend into a homogenous mixture |
| 2 phases of emulsions | Dispersed & Continuous |
| 2 types of emulsions | Temporary & Stable |
| which type of emulsion uses mechanical motion (shaking/whisking) to create emulsification | temporary, i.e., vinaigrettes |
| which type of emulsion uses an emulsifier and mechanical motion to create emulsification | stable, i.e., mayonnaise |
| basic ratio for vinaigrettes | 3:1 oil to acid |
| what is the vinaigrette named for | flavor or acid |
| if vinaigrette is too oily, add small amount of ___ to soften the acidity | sugar |
| small amount of ___ may be used if sauce is going to be held for a long time | emulsifiers |
| procedure to make a temporary emulsion | 1) combine acid & all ingredients, except salt, pepper, and fresh herbs) 2) add oil slowly until emulsion starts, pour in a steady stream whisking 3) add fresh herbs & season |
| basic ratio for stable emulsion | 6-8 oz of oil to 1 egg yolk (1T emulsifier) |
| Main ingredient in stable emulsion is ___ | emulsifier |
| in a stable emulsion, the more ___ that's added, the thicker the sauce becomes | oil |
| in a stable emulsion, the more oil that's added, the ___ the sauce becomes | thicker |
| What is the mother sauce of the cold kitchen | mayonnaise |
| mayonnaise is made by combining which 2 ingredients | egg yolk & oil |
| 5 step procedure to make mayonnaise | 1) prep 2) mix yolks w/liquids & 1-2 tsp water 3) add oil slowly until emulsion begins, stream in rest 4) adjust thickness to soft peaks & season 5) add flavoring or garnish |
| what do you do if your mayonnaise breaks | whisk an egg yolk til foamy and gradually incorporate into mayonnaise whisking constantly |
| 2 things dairy-based sauces can be used for | dips or salad dressings |
| dairy-based sauces are made from which 4 items | 1) soft cheese 2) cultured milk 3) cream 4) low/reduced fat of all the above |
| 4 textures of dairy-based sauces | 1) stiff 2) medium 3) pourable 4) light |
| stiff texture of a dairy-based sauce is: | stiff peaks |
| medium texture of a dairy-based sauce is | nappe coating/plating sauce |
| pourable texture of a dairy-based sauce is like | salad dressing |
| light texture of a dairy-based sauce is | mousse-like, whipped cream folded in before service |
| 2 various sauces | salsa & coulis/puree |
| salsa is made from ___ and what kind of texture | uncooked fruits/vegetables and is chunky |
| coulis/puree is made from ___ and what is texture | cooked fruits/vegetables and well reduced to concentrate flavors and pureed |
| procedure to make salsa/coulis/puree | roast/sweat ingredients, deglaze and reduce by 1/2, puree with seasoning til pourable and smooth |
