Section D Key Terms

All-in-one sauce

all the ingredients used in the sauce are added together and brought to the boil stirring all the time.

Blended sauce

usually made with a liquid and cornflour.

Emulsion

a mixture of two liquids.

Proportions

relative quantities of ingredients in a recipe, expressed in numbers.

Reduction

flavour is developed by reducing the liquid so that the flavours intensify.

Roux sauce

fat and flour are cooked together to form a roux. Liquid is then added gradually and it then thickens when heated. The mixture should be stirred so lumps do not form.

Gelatinise

Thickening and setting of a starch sauce

Viscosity

Resistance to flow

Gluten

Protein found in flour

Kneading

to develop the gluten

Yeast

Raising agent

Proportions

relative quantities of ingredients in a recipe, expressed in numbers.

Rubbing-in method

when the fat is rubbed into the flour until it resembles breadcrumbs. Used in pastry, cake and biscuit making.

Gelatinise

Thickening and setting of a starch sauce

Viscosity

Resistance to flow