CAA110 – Techniques - Homework #2                      Name: Candida

Staten

1. What are the 4 Purposes of a Sauce?

Sauces:

 Introduce Complementary or Counterpoint Flavors

 Add Moisture or Succulence
 Add Visual Interest
 Adjust Texture

1. Define Gastrique

Gastriques are typically made from equal parts sugar and acid and reduced by
half for use in sauces, soups and stews, moreover, they can add depth and
complexity to a finished sauce.

2. Describe how a gastrique is made when added at the beginning of cooking

If the gastrique is added at the beginning of cooking, when making a reduction

sauce, the appropriate sugar for the dish is added after the aromatics are
cooked, and may even be caramelized, if appropriate, before the acid is added
and reduced to sec. This is usually followed by the wine (if used), which is
also fully reduced, then the stock or demi-glace, and reduced to taste.

3. List and describe 3 guidelines when pairing sauces

 It should be suitable for the style of service

 Matched to the Main Ingredients Cooking Technique
 Be appropriate for the flavor of the food with which it is paired

4. List and describe 3 guidelines when plating sauces

When plating sauces:

 Maintain the correct temperature

 Consider the texture of the food being served
  Serve an appropriate portion of sauce

5. List the 7 steps for making tomato concassee

a. Score an X into the bottom of each tomato

b. Remove the stem core.
c. Blanch the tomatoes for 10 – 15 seconds then shock them in the ice bath.
d. Use a paring knife to peel away the skin.
e. Halve the tomato crosswise at its widest point.
f. Remove the seeds by squeezing gently or quartering and cutting.
g. Cut as desired.

6. How should you clean mushrooms?

Rinse them in cool water only long enough to remove the dirt. Let the
mushrooms drain and dry well on layers of paper towels before slicing or
mincing.

7. Which method is not always practical in a professional kitchen?

Wiping mushrooms with a soft cloth or brushing them with a soft bristled
brush.

8. What is a general rule of thumb when selecting wines, cordials and liqueurs
for cooking?

If it is not suitable for drinking it is not suitable for cooking.

9. What does citrus zest add to a dish?

Color, texture, and flavor.