Reference no: EM133013205
Unit Twelve: 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?
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