Ratio of basic ingredients in an espagnole sauce

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Reference no: EM133013060

Part -1

Espagnole & Jus de Lié
Please define in your own words the following:
Key Terms
pure starch
arrowroot
cornstarch
potato starch
rice flour
lié
jus lié (jus de veau lié)
sauce Espagnole
slurry
retrograde
syneresis

Study Questions
1. What is the difference between a pure starch and wheat starch?

2. How is a pure starch thickener applied to a sauce to thicken it?

3. What is a slurry?

4. Describe, in detail, the following starch gelation, syneresis and degradation as they relate to thickening of soups and sauces.

5. What affect does freezing and thawing have on a pure starch-thickened sauce?

6. What are the key differences between a roux thickened sauce and a sauce thickened with pure starch?

7. What is the ratio of basic ingredients in an Espagnole sauce, 1 gallon?

8. How does Sauce Espagnole differ from Jus de Veau Lié, and what are the advantages of using one sauce over the other?

9. What is the difference in the thickening power between roux and slurry in terms of strength?

10. What is the difference in the sauce's appearance when thickened with roux compared to slurry? Why is one sauce clearer and shinier than the other?

Part -2

You have just gone to the store and you bought 3 bunches of broccoli. You spent $10.00 for 3 lbs.

After cleaning the broccoli you had 2.5 lbs. of broccoli to cook.

What is your yield percentage?

How much does your broccoli cost now?

Attachment:- Broccoli yield.rar

Reference no: EM133013060

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