6 which of the following leading sauce → thickening agent combinations is correct? Advanced Guide
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What Are The 5 Basic Mother Sauces? [1]
When watching the Food Network or thumbing through cooking magazines, you may run into the term “mother sauces.” No, Emeril hasn’t just invented the “mother of all sauces.” This term dates back to the early 1800s, when French chef Antonin Careme broke down sauces into five categories known as the five mother sauces. These sauces provide the foundation for hundreds of different sauces that have mystified many amateur cooks
Mother sauces date back to the 18th century, when lack of refrigeration caused foods to spoil much faster. Sauces were often used to cover up the flavor of less-than-perfect meats, poultry and seafood
These sauces are also collectively referred to in French as “sayces meres” or “grandes sauces.”Each sauce has a distinct characteristic: Béchamel sauce is white, veloute sauce is blond, Espagnole sauce is brown, Hollandaise sauce is buttery and tomato sauce is red. One look at a sauce and you should quickly be able to ascertain the mother sauce from which it is derived.The reason mother sauces have stood the test of time is that they are incredibly versatile and provide the basic foundation on which you can build dozens of other sauces
THE SEVEN MOTHER SAUCES [2]
Sauces are liquids, creams, or semi-solid foods that add flavor and moisture to food. Sauces come in a variety of colors and are either cold or hot
However, the culinary arts refers to certain sauces as “mother sauces.” These mother sauces can be served as they are, or they can be used as a starting point for secondary sauces.. Any cook who wants to enhance their cooking skills and improve the flavor of their food should master these 7 mother sauces.
This butter and flour combination is known as a roux. French historians believe that Marquis Louis de Béchamel, the chief Steward of King Louis XIV’s household, invented béchamel
(PDF) Sample Test Questions Chapter 8: Stocks and · PDF fileSample Test Questions Chapter 8: Stocks and Sauces True/False … In the production of Béarnaise … and artichokes produce [3]
Gisslen/Professional Cooking for Canadian Chefs, Seventh Edition. Chicken and fish bones must be blanched before being used to make stock.
It is OK to add tomatoes when you are making brown stock.. The major difference between making brown stock and making white stock is browning
When you are making stock, it is all right to let it boil as long as you have skimmed it. Bones to be used in brown stocks should be rinsed or blanched before being used.
Mastering the Art of Sauces: A Guide to Mother Sauces and Their Derivatives [4]
Sauces are an essential component of any kitchen, and understanding the foundations of sauces is crucial for every chef. Mother sauces are the five basic sauces in French cuisine, and from them, many other sauces are derived
Mother sauces are the five basic sauces in French cuisine and are the foundation for numerous other sauces. The five mother sauces are Bechamél Sauce, Velouté Sauce, Espagnole Sauce, Hollandaise Sauce, and Tomato Sauce
Bechamél Sauce is a white sauce made from milk, butter, and flour. It is one of the most commonly used mother sauces and is the base for many creamy sauces
Thickening Agents For Sauces & Soups [5]
[dropcap]T[/dropcap]hickening agents are used in all types of cooking methods and there are a lot of different kinds of thickening agents you need to be aware of. Choosing the right type of thickening agent can make or break your dish and knowing the differences is useful in your journey in becoming a great cook
This guide was developed to introduce you to the various types of thickening agents and how you can apply them in your every day cooking.. Choosing the right type of thickening agent can make or break your dish and knowing the differences is useful in your journey in becoming a great cook.
There are many sources and combinations for proper starch thickening. Starch becomes gelatinous when it is cooked, producing a thickening property that blends well into many foods
Chow Chow [6]
You’re likely to find this sweet and tangy Southern Chow Chow recipe used from Texas to Virginia and everywhere in between. It’s a homemade relish that can be served atop hot dogs, barbecue or as a way to perk-up a classic bowl of pinto beans or black-eyed peas
What is Southern Chow Chow? Chow chow is a sweet and tangy relish made with a variety of vegetables. It traditionally includes chopped cabbage, green tomatoes, bell peppers and onion
You’ll find that some chow chow recipes consist primarily of chopped green tomatoes with varying amounts of cabbage, onion and peppers. At times, I make chow chow with poblano or jalapeno peppers to give it a kick
Sources
- https://www.everydayhealth.com/diet-nutrition/what-are-5-basic-mother-sauces/#:~:text=Veloute%20Sauce%20%E2%80%93%20Veloute%20sauce%20is,thickened%20with%20a%20white%20roux.
- https://nationaldaycalendar.com/the-seven-mother-sauces/
- https://dokumen.tips/documents/sample-test-questions-chapter-8-stocks-and-test-questions-chapter-8-stocks-and.html
- https://hmhub.in/derivatives-of-mother-sauces/
- https://theculinarycook.com/2012/04/19/thickening-agents/
- https://www.melissassouthernstylekitchen.com/chow-chow/
