How to Make Pan Sauce

1. Deglazing is the action of:

• a)  reducing a stock by simmering it over medium heat.
• b)  adding liquid to a pan to dissolve and lift the sucs off the bottom.
• c)  adding butter to a sauce to make it look glossy.

2. When making a pan sauce, which of the following processes should you follow?

• a)  Deglaze the sucs, add shallots and then add stock.
• b)  Deglaze the sucs, add wine, then stock and butter.
• c)  Add mirepoix, deglaze the sucs, add stock, and then add wine.

3. The deglazing liquid should be reduced:

• a)  at a simmer.
• b)  only for a few seconds.
• c)  at least by half or until it becomes somewhat syrupy.
• d)  b) only.
• e)  both a) and c).

4. What happened to this cream sauce?

• a)  The cream boiled.
• b)  The cream was added directly to the sauce and not tempered.
• c)  A low-fat milk product was used.

5. Enriching a pan sauce with butter:

• a)  gives it a glossy sheen.
• b)  adds flavor.
• c)  adds texture and body.
• d)  all of the above.

6. Adding stock to a pan sauce:

• a)  provides flavor.
• b)  can add texture and body to the final sauce.
• c)  should be reduced at a simmer.
• d)  all of the above.

7. Which sauce is at the proper sauce-like consistency?

• a) 
  
• b) 
  
• c) 
  

8. When sauce making, the most commonly used mirepoix is:

• a)  garlic.
• b)  shallots.
• c)  red onion.

9. Seasoning a sauce with salt and pepper should be done:

• a)  at the beginning.
• b)  throughout the cooking process.
• c)  at the end.

10. Alcohol should be the only liquid used for deglazing.

• a)  True
• b)  False

11. To properly make a pan sauce, you must always add mirepoix.

• a)  True
• b)  False

12. The food in which pan below will create the best sucs?

• a) 
  
• b) 
  
• c) 
  

13. When deglazing, which video demonstrates the proper way to add alcohol to a pan?

• a) 
  
• b) 
  

14. To develop the best sucs:

• a)  the pan and oil must be properly heated.
• b)  the ingredient(s) should be patted dry.
• c)  the pan’s heat should be controlled so they can properly form.
• d)  all of the above.

15. When deglazing with multiple liquids:

• a)  the alcohol should always be added first.
• b)  the most acidic liquid should be added first.
• c)  it doesn’t matter which order the liquids are added.

16. Which pan is ready for the mirepoix to be added?

• a) 
  
• b) 
  
• c) 
  

17. Rich pan sauces can be finished with lemon juice or a strong acid or vinegar to balance out the sauce.

• a)  True
• b)  False

18. To fix an over-reduced sauce, water or stock can be added to thin it out to the proper consistency.

• a)  True
• b)  False

19. Blackened or burnt sucs on the bottom of the pan will give a pan sauce a rich, deep, concentrated flavor.

• a)  True
• b)  False