TLE 10 - Q1 - DRILLS 3

Emulsion goes on for an hour, like hollandaise sauce which contains eggs.

• Emulsion

• Permanent Emulsion

• Semi-permanent Emulsion

• Temporary Emulsion

A cooking strategy for eliminating and dissolving caramelized food buildup from a skillet to season sauces, soups, and flavors.

• Deglazing

• Emulsification

• Gelatinization

• Reduction

The sorting of fluid from solids or lumps utilizing a sifter or strainer.

• Enriching

• Deglazing

• Seasoning

• Straining

The process of preparing sauce by blending two components which don't usually blend.

• Deglazing

• Emulsification

• Gelatinization

• Reduction

The most popular as the way toward thickening when making sauces, soups and custards.

• Deglazing

• Emulsification

• Gelatinization

• Reduction

A finishing technique by adding salt, pepper and lemon juice that invigorates taste buds.

• Enriching

• Deglazing

• Seasoning

• Straining

Emulsion endures for several days, similar to mayonnaise-based sauces that contain eggs.

• Emulsion

• Permanent Emulsion

• Semi-permanent Emulsion

• Temporary Emulsion

Emulsion is for a short time, normally separates in less than an hour since no emulsifier is used.

• Emulsion

• Permanent Emulsion

• Semi-permanent Emulsion

• Temporary Emulsion

To complete a sauce by giving it additional richness and perfection.

• Enriching

• Deglazing

• Seasoning

• Straining

A process by lessening the liquid substance of a sauce by stewing over low fire and allowing evaporation dominate.

• Deglazing

• Emulsification

• Gelatinization

• Reduction