Culinary Arts 1 ProStart Level 1 Practice Exam

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What is a pan sauce?

A sauce prepared away from the pan using fresh ingredients.

A sauce made in the same pan after sautéing or searing, using deglazing liquid, reduction, and finishing.

A pan sauce is made in the same pan after you sauté or sear something, using the liquid you add to deglaze the pan, lift the brown fond from the bottom, then reduce the liquid to concentrate flavor and finish with butter or cream for richness and cohesion. This method relies on the flavorful bits left from searing and the quick reduction to create a glossy, flavorful sauce that complements the protein or vegetables. It’s not made away from the pan with fresh ingredients, nor is it a cold yogurt-based or salad sauce.

A sauce created by blending yogurt with herbs.

A cold sauce served with salads.