Stocks, Soups & Sauces Flashcards

What are the five French mother sauces?

Answer: Béchamel, Velouté, Espagnole, Hollandaise, Tomato

The five classical French mother sauces are Béchamel, Velouté, Espagnole, Hollandaise, and Tomato sauce.

What is 'nappe' consistency in sauce-making?

Answer: The sauce coats the back of a spoon and holds a line when drawn through it

Nappe consistency means the sauce is thick enough to coat the back of a spoon and hold a clean line when a finger is drawn through it.

Which acid is typically used in a classic hollandaise sauce?

Answer: White wine vinegar reduction

Classic hollandaise uses a reduction of white wine vinegar and water as the acid base before incorporating egg yolks.

What is consommé?

Answer: A clarified stock that is crystal clear and full-flavoured

Consommé is a clarified stock made clear through a 'clearmeat' (ground meat, mirepoix, and egg whites) that traps impurities.

What type of stock is used as the base for a velouté sauce?

Answer: White veal, chicken, or fish stock

Velouté sauce is made by thickening a white stock (veal, chicken, or fish) with a blonde roux.

What is a 'gastrique' in sauce preparation?

Answer: A caramel deglazed with vinegar used to balance sweet-and-sour sauces

A gastrique is sugar caramelized and deglazed with vinegar, used to add sweet-and-sour balance to sauces, especially fruit-based ones.