2. Topic : PREPARE STOCKS,
SAUCES AND SOUPS
Quarter 3
Rosemarie M. Elchico
3. PRAYER
Our Father, Thank you for the opportunity
you have given us today to develop our
skills and improve ourselves. Forgive us for
our sins. May you guide us and our love
ones and continue to bless us always. In
Jesus name we pray. AMEN
8. Learning Outcome 3: Prepare
Sauces Required for Menu Item
Rosemarie M. Elchico
9. OBJECTIVES
At the end of the lesson the students should be able to:
A. identify the Basic Sauces for Meat, Vegetables, and Fish
and the variations of sauce ;
B. discuss the Hygienic Principles and Practices in Sauce
Making;
C. enumerate the Other thickening agents;
D. prepare sauces required for menu items, and
E. perform the Basic Finishing Techniques in Sauce Making.
10. WHAT IS SAUCE ?
- one of the important components 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.
- enhance the appearance of a dish by
adding luster and sheen.
11. WHAT IS SAUCE ?
- brings out the flavor of that food.
- Sauce is a fluid dressing for poultry, meat, fish,
dessert and other culinary products.
- 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
12. 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.
13. Basic Sauces for Meat, Vegetables, and Fish
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.
-Common examples of emulsions include egg
yolk, butter, and mayonnaise. The process of
mixing liquids to form an emulsion is called
emulsification.
14. Basic Sauces for Meat, Vegetables, and Fish
4.Brown sauce / Espagnole
– It is a brown roux-based sauce made
with margarine or butter, flavor and
brown stock.
5.Tomato Sauce
– It is made from stock (ham/pork) and
tomato products seasoned with spices and
herbs.
15. A. Variation of Sauces
1.Hot Sauces
– made just before they are to be used.
Example:
- Tabasco is one of the more common
pepper sauce brands we have grown to
love. This consists of aged red peppers,
salt, and vinegar. Tabasco also has a
variety of flavors like the jalapeño,
chipotle, and garlic pepper.
16. Variation of Sauces
2.Cold sauces
– cooked ahead of time, then
cooled, covered, and placed in the
refrigerator to chill.
Example:
Vinaigrette - a cold emulsion of oil
and vinegar with other flavorings
and seasonings used extensively in
salad preparation.
17. B. Thickening Agents
- thickening agent or thickener is a
substance which can increase the viscosity of
a liquid without substantially changing its
other properties.
- 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. (
cornstarch, arrowroot, waxy maize,
pre-gelatinized starch, bread crumbs,
and other vegetables and grain products
like potato starch and rice flour )
18. Gelatinization
- 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.
19. Starch granules are separated in two ways:
1. Mixing the starch with fat.
Example: Roux
– is a cooked mixture of equal parts
by weight of fat and flour.
2. Mixing the starch with a cold
liquid.
Example:
Slurry
-is a combination of starch and cold
water , used to thicken a sauce or
soup.
20. Roux
– is a cooked mixture of equal parts by weight of fat and flour.
1. FAT
A. Clarified Butter
- Using clarified butter results to finest
sauces because of its flavor.
B. Margarine
- Used as a substitute for butter
because of its lower cost.
C.Animal fat
- Chicken fat, beef drippings and lard.
21. D.Vegetable oil and shortening
- Can be used for roux, but it adds no
flavor.
2. FLOUR
- is a powder made by grinding raw
grains, roots, beans, nuts, or seeds.
Flours are used to make many
different foods.
- Bread flour is commonly used in
commercial cooking. It is sometimes
browned for use in brown roux.
22. A roux must be cooked so that the sauce does
not have a raw, starchy taste of flour.
TYPE OF ROUX
1. White roux
– cooked just enough to cook the raw taste of
flour; used for béchamel and other white
sauces based on milk.
2. Blond roux
– cooked little longer to a
slightly darker color; used for veloutes´.
3. Brown roux
– cooked to a light brown color and a
nutty aroma. Flour may be browned
before adding to the fat. It contributes
flavor and color to brown sauces.
23. Procedure in Making Roux
1.Melt fat.
2.Add correct amount of flour,
and stir until fat and flour is
thoroughly mixed.
3.Cook to the desired degree of
white, blond or brown roux
24. C. Common Problems in Sauce
1. Discarding
-get rid of (someone or something) as no longer useful or desirable.
2. Oiling-off
- The oiling off property of cheese, also called free oil formation or fat
leakage, is the separation of liquid fat from the melted cheese body into
oil pockets, particularly at the cheese surface.
3. Poor Texture
- the consistency is not good.
25. C. Common Problems in Sauce
4. Synersis (weeping)
- is the technical term for what chefs call “weeping”—when a gel that's
holding onto liquid in a food lets go of some of that liquid.
5. Oil streaking
-the most common problems arise when the flour is not whisked in
thoroughly into the pan drippings and/or while adding the stock to the roux
and/or you adding the liquid too quickly
26. METHODS OF PREPARING SAUCES
Sauces Blanches
(White Sauce)
Purpose Butter Flour Liquid: Milk or
Stock or Cream
Light Sauce 1 tbsp. 1 tbsp. 1 cup
General Sauce 1½ tbsps. 1 ½ tbsp. 1 cup
Thick Sauce 5 tsps. 2 tbsps. 1 cup
Soufflé Sauce 2 tbsps. 2 tbsps. 1 cup
27. 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.
28. Basic Finishing Techniques in Sauce Making
1. Reduction
- Using reduction to concentrate basic
flavors. The water evaporates when
simmered. The sauce becomes more
concentrated and more flavorful.
- to add new flavors. Glazes or
reduced stocks are added to sauces to
give flavor.
- to adjust textures. The sauce may be
simmered until it reaches the desired
thickness.
- Stock or other liquid may be
added to thickened sauce to thin it
out, then simmer to reduce to the
right consistency.
29. Basic Finishing Techniques in Sauce Making
2. Straining
- is very important in order to produce a
smooth, lump free sauce. Straining
through a china cap lined with several
layers of cheesecloth is effective.
3. Deglazing
- to swirl a liquid in a sauté pan to cooked
particles of food remaining on the bottom.
Liquid such as wine or stock is used to
deglaze then reduced by one-half or three-
fourths. This reduction, with the added
flavor of the pan drippings, is then added to
the sauce.
30. Basic Finishing Techniques in Sauce Making
4. Enriching with butter and cream
• Liaison mixture of egg yolks and cream
added to sauce to give extra richness and
smoothness.
• Heavy cream- added to give flavor and
richness to sauce
• Butter - Add softened butter to hot
sauce and swirl until it melts. Serve
immediately to prevent separation of
butter. Butter gives extra shine and
smoothness to the sauce.
31. Basic Finishing Techniques in Sauce Making
5. Seasoning
– adds and develop flavor
Ex. Salt, cayenne, pepper, lemon juice
34. I. MULTIPLE CHOICE !!
Directions: Read the question carefully and choose the letter of the correct answer.
1. A roux-based sauce made with margarine or butter, flavor, and brown
stock.
A. brown sauce
B. butter sauce
C. Hollandaise sauce
D. Tomato sauce
2.Sauce made from melted butter or margarine to which seasonings are
added.
A.brown sauce
B.Butter sauce
C.Hollandaise sauce
D.Tomato sauce
35. 3. Sauce made by forming an emulsion with fat such as margarine, butter or salad
oil and egg.
A.Brown sauced C.Hollandaise or a Dutch
B.Butter sauce D.Tomato sauce
4.Sauce made with tomatoes and seasoned with spices and herbs.
A.Brown sauce
B.Butter sauce
C.Hollandaise sauce
D.Tomato sauce
5.Sauce made from a blend of salad oil, vinegar and seasoning.
A.Brown sauce
B.Butter sauce
C.Tomato sauce
D.White sauce
36. ASSIGNMENT !!
1. What are the equipments used in Storing
Reconstitute Stocks, Sauces and Soups?
2. Give the different ways to Reconstitute Stock.
3. How to Store Starch and Sauces.
