Sauces

You have just prepared a suprême sauce, but your supervisor says it’s too thin. It must be served in five minutes. What can you do to correct the sauce?

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What are the two methods for preparing starches so they can be incorporated into hot liquids? Why are they necessary, and

how do they work?

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How should vegetables for mirepoix be cut?

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Why is it necessary to be able to thicken a sauce with a roux without making lumps if the sauce is going to be strained anyway?

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You are preparing a gravy for a batch of Swiss steaks that are to be frozen for later use. What thickening agent will you use?

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Name the five leading sauces and their major ingredients. List at least two small sauces made from each.

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What precautions must be taken when finishing and holding allemande sauce?

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What are the similarities between espagnole and pan gravy? the differences?

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What precautions are necessary when making hollandaise to avoid overcooking the eggs or curdling the sauce?

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