Question

1. Give three examples of gelatinization, 2. List three ways to thicken a sauce or soup 3. List the five mother sauces, and which ones use a thickening agent 4. A roux and a buerre manie are both a combination of flour and butter, how do they differ? 5. What is the proper way to store sauces and what is the shelf life?

Answer 1

Allowing the liquid Soup to reduce by keep heating liquid after reaching at boiling point Mother stavie ! 1) Veloute Sauce ( blonda) 2) Espagnole sauce ( Brown) 3) Hollandaise sauce (Buttery) 4 Toneto some fred & Bechamel sence (white) Scanned with CamScanner

4. Buerre manie is made by combinin butter and flour by fingers Wherees roux is misture of equel parts of flows and fat which is cooked Scanned with CamScanner

dpd group Gelaterisation is the process by which Starch is made soft and edible. It is used in :- - Rice pudding • pasta! three ways to thicken a sauce soops- Cornmeal at the time of wering liquid as it looks it will thicken leqund. Adding a small quantity of flour a hat mepture at a time 4 stike to thicken. Add mob it required Scanned with -EarScammer