Which term describes a thick pureed sauce made from puréed fruits or vegetables?

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Master the art of culinary with our CA1 exam. Focus on stocks, sauces, soups, and knife cuts with multiple-choice questions. Enhance your skills and ace your assessment with insightful explanations.

Multiple Choice

Which term describes a thick pureed sauce made from puréed fruits or vegetables?

Explanation:
A thick, smooth sauce made by puréeing fruit or vegetables is called a coulis. It’s typically blended until velvety and can be strained to remove seeds or skins. Coulis can be sweet, as with berry desserts, or savory, such as tomato or pepper sauces used with meats or fish. This distinguishes it from other terms: salsa is usually chunky and fresh, au jus is a light meat drippings sauce, and bisque is a creamy soup, often shellfish-based. So the description best matches a coulis.

A thick, smooth sauce made by puréeing fruit or vegetables is called a coulis. It’s typically blended until velvety and can be strained to remove seeds or skins. Coulis can be sweet, as with berry desserts, or savory, such as tomato or pepper sauces used with meats or fish. This distinguishes it from other terms: salsa is usually chunky and fresh, au jus is a light meat drippings sauce, and bisque is a creamy soup, often shellfish-based. So the description best matches a coulis.

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