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Prepare Sauces Required For Menu Items 3rd 2nd Week

This document provides instructions and information for preparing sauces. It defines what sauces are, their functions, and common types including white sauce, veloute, hollandaise, brown sauce, and tomato sauce. It discusses thickening agents like flour and starches. The document also covers methods for making sauces, common problems, hygienic practices, and techniques for finishing sauces.

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De Shang
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544 views22 pages

Prepare Sauces Required For Menu Items 3rd 2nd Week

This document provides instructions and information for preparing sauces. It defines what sauces are, their functions, and common types including white sauce, veloute, hollandaise, brown sauce, and tomato sauce. It discusses thickening agents like flour and starches. The document also covers methods for making sauces, common problems, hygienic practices, and techniques for finishing sauces.

Uploaded by

De Shang
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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PREPARE SAUCES

REQUIRED FOR
MENU ITEMS
OBJECTIVES
◦ 1. Identify types of thickening agents and convenience products used in preparing sauces;
◦ 2. Classify various types of sauce
◦ 3. Prepare a variety of hot and cold sauce base on the required menu items;
◦ 4. Evaluate sauces for flavor consistency.
Sauces
◦ One of the important components of a dish is the sauce. Sauces serve a particular function in the
composition of a dish. These enhance the taste of the food to be served as well as add moisture or
succulence to food that are cooked dry. Sauces also enhance the appearance of a dish by adding luster
and sheen. A sauce that includes a flavor complementary to a food brings out the flavor of that food. It
defines and enriches the overall taste and its texture. Sauce is a fluid dressing for poultry, meat, fish,
dessert and other culinary products.
◦ Sauce is a flavorful liquid, usually thickened that is used to season, flavor and enhance other foods. It
adds:

◦ 1. Moistness 4. Appearance (color and shine) 2. Flavor 5. Appeal 3. Richness


Basic Sauces for Meat, Vegetables, and
Fish
◦ 1. White sauce - Its basic ingredient is milk which is thickened with flour enriched with butter.
◦ 2. Veloute sauce- Its chief ingredients are veal, chicken and fish broth, thickened with blonde roux.
◦ 3. Hollandaise – It is a rich emulsified sauce made from butter, egg yolks, lemon juice and cayenne.
Emulsion – (as fat in milk) consists of liquid dispersed with or without an emulsifier in another liquid
that usually would not mix together.
◦ 4. Brown sauce / Espagnole – It is a brown roux-based sauce made with margarine or butter, flavor and
brown stock.
◦ 5. Tomato – It is made from stock (ham/pork) and tomato products seasoned with spices and herbs.
A. Variation of Sauces
◦ 1. Hot Sauces – made just before they are to be used. 2. Cold sauces – cooked ahead of time, then cooled,
covered, and placed in the to chill.
B. Thickening Agents
◦ Thickening agent – thickens sauce to the right consistency. The sauce must be thick enough to cling
lightly to the food.
◦ Starches are the most commonly used thickeners for sauce making. Flour is the principal starch used.
Other products include cornstarch, arrowroot, waxy maize, pregelatinized starch, bread crumbs, and
other vegetables and grain products like potato starch and rice flour. Starches thicken by gelatinization,
which is the process by which starch granules absorb water and swell many times their original sizes.
◦ Starch granules must be separated before heating in liquid to avoid lumping. Lumping occurs because the
starch on the outside of the lump quickly gelatinizes into a coating that prevents the liquid from reaching
the starch inside.
◦ Starch granules are separated in two ways: • Mixing the starch with fat. Example: roux • Mixing the
starch with a cold liquid. Example: slurry
◦ Roux – is a cooked mixture of equal parts by weight of fat and flour.
◦ C. Common Problems in Sauce 1. Discarding 2. oiling-off 3. poor texture 4. synersis (weeping) 5. oil
streaking
METHODS OF PREPARING SAUCES
◦ Sauces Blanches (White Sauce)
Hygienic Principles and Practices in
Sauce Making
◦ 1. Make sure all equipment is perfectly clean.
◦ 2. Hold sauce no longer than 1 ½ hours. Make only enough to serve in this time, and discard any that is
left over.
◦ 3. Never mix an old batch of sauce with a new batch.
◦ 4. Never hold hollandaise or béarnaise or any other acid product in aluminum. Use stainless-steel
containers.
Making Roux
Basic Finishing Techniques in Sauce
Making
Saucy Me

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