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A thick pureed sauce made from vegetables or fruits, called coulis, can be used as a _______.
thickener
What is the purpose of a sauce?
Adds texture, visual appeal, complimentary flavors and moisture
What is slurry?
A starch mixed with cold water to thicken
Purred soups are generally thickened by ________.
The starch and or vegetable in the base
Cream soups do not require low heat because they do not contain proteins that will burn or scorch.
False
A liquid oe semisolid product that is used in preparing other foods and that adds flavor, moisture and visual appeal to another dish.
Sauce
Mother sauce that is an emulsion made from eggs, butter and lemon.
Hollandaise
What equipment will you use when making a purred soup?
food processor
What liquid is usually used for making stock?
water
Brown sauces are usually made from ________.
Stock-based sauce
Sauces were developed to cover the taste of foods that were going bad.
true
Classical sauces that are the basis for most other sauces.
mother sauces
Equal parts of fat and flour used to create a cream soup and sauce.
roux
An emulsifier ______.
holds the mixture together
A cook who specializes in making sauces.
saucier
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