Sauces
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Powerpoint presentation of "Sauces" in Principles of food production (. ...

Powerpoint presentation of "Sauces" in Principles of food production (.

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  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!
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  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!
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  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!
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Sauces Sauces Presentation Transcript

  • SaucesSauces
  • IntroductionIntroduction  Why do I need this?Why do I need this?  60 minute lecture60 minute lecture  5 minute quiz5 minute quiz  You should be able to not only define whatYou should be able to not only define what a sauce is, but also be able to identify thea sauce is, but also be able to identify the different components and techniques indifferent components and techniques in making a sauce.making a sauce.
  • DefinitionDefinition  A flavorful liquid,A flavorful liquid, usually thickened,usually thickened, that is used tothat is used to season, flavor andseason, flavor and enhance other foods.enhance other foods.
  • Functions of a SauceFunctions of a Sauce 1.1. Provides moistureProvides moisture 2.2. Provides orProvides or enhances flavorenhances flavor 3.3. Provides richnessProvides richness 4.4. ImprovesImproves appearances (color,appearances (color, shine)shine) 5.5. Provides interestProvides interest and appetite appealand appetite appeal
  • Structure of a SauceStructure of a Sauce 1.1. A liquid, the body of a sauceA liquid, the body of a sauce 2.2. A thickening agentA thickening agent 3.3. Additional seasoning and flavoring ingredientsAdditional seasoning and flavoring ingredients  It is very important that each of theseIt is very important that each of these components are prepared and combined verycomponents are prepared and combined very well in order to make an excellent finishedwell in order to make an excellent finished
  • Liquid BodyLiquid Body  Provides the base.Provides the base.  Most classical sauces areMost classical sauces are based on 5 liquids.based on 5 liquids. 1.1. White Stock – for velouteWhite Stock – for veloute saucessauces 2.2. Brown Stock – for brownBrown Stock – for brown saucesauce 3.3. Milk – for bechamelMilk – for bechamel 4.4. Tomato and stock –Tomato and stock – tomato saucetomato sauce 5.5. Clarified Butter – forClarified Butter – for hollandaisehollandaise
  • Thickening AgentsThickening Agents  A sauce must be thick enough to cling lightly to the food.A sauce must be thick enough to cling lightly to the food. 1.1. Roux – cooked mixture of equal parts by weight of fatRoux – cooked mixture of equal parts by weight of fat and flourand flour 2.2. Beurre Manie – a mixture of equal parts flour and butterBeurre Manie – a mixture of equal parts flour and butter 3.3. Whitewash – a thin mixture of flour and cold waterWhitewash – a thin mixture of flour and cold water 4.4. Slurry – a thin mixture of cornstarch and cold waterSlurry – a thin mixture of cornstarch and cold water
  • Making a RouxMaking a Roux Heat clarified butter over low heat and add flour. Blend into a smooth paste, adjusting the amount of flour needed to achieve proper consistency. Cook, stirring constantly, until the proper color and flavor are achieved.
  • RouxRoux White roux blond roux brown roux Cook for 3–5 minutes Cook for 5–6 minutes Cook 15–20 minutes
  • Thickening AgentsThickening Agents 5.5. Arrowroot – similar toArrowroot – similar to cornstarch but results in acornstarch but results in a clearer sauce and is moreclearer sauce and is more expensiveexpensive 6.6. Waxy Maize – is handledWaxy Maize – is handled like cornstarch and used forlike cornstarch and used for sauces that are to be frozensauces that are to be frozen 7.7. Bread Crumbs – thickensBread Crumbs – thickens liquids quickly because it isliquids quickly because it is already cooked. Used foralready cooked. Used for rustic dishesrustic dishes 8.8. Purees – vegetables, nuts,Purees – vegetables, nuts, etc.etc.
  • White SaucesWhite Sauces BechamelMilk White Veal Stock Veal Veloute Allemande White Chicken Stock Chicken Veloute Supreme White Fish Stock Fish Veloute White Wine Sauce
  • BechamelBechamel In a heavy saucepan, heat milk and an onion piqué, and simmer for 10 minutes. Remove the onion piqué from the hot milk, and add the milk gradually to the white roux, whisking constantly.Heat to a boil, and reduce to a simmer. Simmer approximately 20 minutes or until proper flavor and consistency are achieved. Season with salt, white pepper, and nutmeg. Strain the sauce through a chinois.
  • Brown, Red and Butter SaucesBrown, Red and Butter Sauces Brown Beef Stock Espagnole Demiglaze Tomato + Stock Tomato Sauce Clarified Butter Hollandaise Demiglaze
  • Sauce Espagnole ISauce Espagnole I
  • Sauce Espagnole IISauce Espagnole II
  • Tomato SauceTomato Sauce
  • Hollandaise SauceHollandaise Sauce Simmer white wine, vinegar, peppercorn, and bay leaf to make a reduction. Blend cooled, strained reduction into egg yolks. Whip egg yolk mixture over a double boiler, cooking until the eggs start to ribbon.
  • Hollandaise SauceHollandaise Sauce Remove egg yolk mixture from the heat. Gradually drizzle in clarified butter, whipping constantly to maintain an emulsion. Blend a little hot water into the hollandaise sauce to achieve proper consistency. Season with salt and white pepper, and add a pinch of cayenne pepper.
  •  Emulsification is another method of thickening sauces. Emulsions are made by mixing two or more liquid ingredients that normally do not combine, with the aid of an emulsifying agent.  Permanent—A permanent emulsion usually lasts several days or more. Ex: Mayonaise  Semi-permanent—A semi-permanent emulsion lasts a shorter period of time than a permanent emulsion, usually several hours.  Ex:Hollandaise  Temporary—A temporary emulsion lasts the shortest period of time, usually only several minutes. A temporary emulsion is classified as such because it does not contain an emulsifying agent.  Ex:Vinaigrette
  • LiaisonLiaison  Consists of egg yolks and cream.Consists of egg yolks and cream.  Coagulation of egg proteins when heated results in slight thickening.Coagulation of egg proteins when heated results in slight thickening.  The heavy cream increases the coagulation temperature of theThe heavy cream increases the coagulation temperature of the yolks and adds flavor and richness.yolks and adds flavor and richness.  Is used only in finishing and is primarily for the purpose of enrichingIs used only in finishing and is primarily for the purpose of enriching and giving bodyand giving body..
  • LiasonLiason (a) Slowly stir a little of the hot sauce (chicken velouté, in this picture) into the mixture of cream and egg yolks to warm it and dilute it. (b) Stir the tempered liaison back into the remaining sauce.
  •  Tempering is the process of equalizing the temperatures of two liquids before mixing them together.  To temper, gradually add small quantities of the hot sauce or soup to the cool liquid, slowly raising the temperature until it is almost equal in both liquids. LiasonLiason
  • FINISHING TECHNIQUESFINISHING TECHNIQUES 1.1. Reduction – used to concentrate basic flavors and adjust texturesReduction – used to concentrate basic flavors and adjust textures 2.2. Straining – necessary for the perfect velvety textureStraining – necessary for the perfect velvety texture 3.3. Deglazing – to swirl a liquid in a pan to dissolve cooked food particles remaining onDeglazing – to swirl a liquid in a pan to dissolve cooked food particles remaining on the bottomthe bottom 4.4. Enriching – liaison, butter, heavy cream give extra body, flavor and smoothness toEnriching – liaison, butter, heavy cream give extra body, flavor and smoothness to saucessauces 5.5. Seasoning – salt and lemon juice stimulate the taste budsSeasoning – salt and lemon juice stimulate the taste buds
  • Standards of Quality for SaucesStandards of Quality for Sauces 1.1. Consistency and Body –Consistency and Body – Nape consistency, smooth,Nape consistency, smooth, not too thick or thin. Able tonot too thick or thin. Able to coat the back of a spooncoat the back of a spoon 2.2. Flavor – Distinctive and wellFlavor – Distinctive and well balanced. Not starchy andbalanced. Not starchy and with the proper degree ofwith the proper degree of seasoning. Should enhanceseasoning. Should enhance or complement the food oror complement the food or provide a pleasing contrastprovide a pleasing contrast 3.3. Appearance – Smooth with aAppearance – Smooth with a good shine. Appropriategood shine. Appropriate colorcolor
  • Other SaucesOther Sauces  Simple and Compound Butters – this ranges from melted butter to flavored butters.  Pan Gravies – sauces made with the drippings of the meat or poultry they are served with.  Miscellaneous Hot Sauces – does not derive from any of the 5 mother sauces. Examples are a raisin sauce, sour cream sauce, etc.  Miscellaneous Cold Sauces – includes, vinaigrettes, horseradish sauce, pesto, chutney, infused oils, coulis, etc.
  • SummarySummary  Your sauce is only asYour sauce is only as good as what you putgood as what you put in it, and your dish isin it, and your dish is only as good as youronly as good as your sauce.sauce.
  • THE END! THANK YOUTHE END! THANK YOU
  • DON'T FORGET TODON'T FORGET TO FOLLOW ME ON TWITTERFOLLOW ME ON TWITTER @JOVIINTHECITY@JOVIINTHECITY    THANK YOU!THANK YOU!