tech-hw2.docx - Tech Homework 2 1 2 3 4 5 6 7 8 9 10 What are the 4 Purposes of a Sauce-add moisture add visual appeal adds texture adds comparing

tech-hw2.docx - Tech Homework 2 1 2 3 4 5 6 7 8 9 10 What...

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Tech Homework: 2 1.What are the 4 Purposes of a Sauce? 2.Define Gastrique-equal parts sugar and acid and reduced by half over heat for sauces, soups and stews 3.Describe how a gastrique is made when added at the beginning of cooking-cook aromatics-add sugar (reduce if needed)-add acid-add wine (if needed)-add stock/demi-glace (reduce to taste) 4. List and describe 3 guidelines when pairing sauces -suitable for the style of service: if you have a high demand restaurant, prepare in advance. -Matched Main Ingredient’s Cooking Tech: cooking with pan dripping/same flavors pair well -Appropriate For the flavor of the food which is paired: choose flavors that will complement each other 5. List and describe 3 guidelines when plating sauces -Maintain correct temp: keep sauce at correct temp -Consider the texture of the food being served: if crisp, sauce at the bottom to prevent
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  • Fall '17
  • Chef MaCartney
  • Flavor, pan dripping/same flavors, -Maintain correct temp

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