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Food Production Assignment Covers Mother Sauces and Chicken Stock
1. ASSIGNMENT -CA2
SUBJECT - FOOD PRODUCTION
CODE -HPM
SUBMITTED TO- PROFESSOR ANIRBAN
CHAKRABORTY
SUBMITTED BY - PRATIKSHA DIYALI
DATE - 8TH FEBRUARY 2021
BATCH -2021-2023
2. Q.1. Define sauce and
classify the mother sauces.
Moist liquid component served with the dish.
Adds contrasting and complementary
flavours.
Adds to the texture and enhances the taste.
Adds visual interest to the dish.
1)BÉCHAMEL 2)VELOUTE 3)ESPAGNOLE 4)TOMATO
SAUCE
5)HOLLANDAISE
Write 5 derivatives of
each sauce?
3. BÉCHAME
L
Commonly known as white sauce.
Made with one parts of white roux and 10
parts of milk.
Made first by Louis de Béchamel, chief
steward of King Louis XIV.
Derivative
s
Mornay (cheese sauce) Bechamel + Grated gruyere +
liason
Crème ( cream sauce )
Oignons ( onion sauce)
Indienne (curry sauce )
Béchamel + fresh cream
Béchamel + fresh cream + chopped
onions
Béchamel + cooked curry powder +
onions + chopped tomatoes.
4. Veloute
Literally means velvet.
Made with blond roux and white stock(
chicken, fish or veal).
Very light and blond coloured.
Allemande (mushroom sauce) Velouete + chopped
mushroom + liaison
Supreme( strained mushroom)
Aurore ( Tomato)
Cardinal (seafood sauce)
Veloute simmered with chopped
mushroom and strained + liason
Veloute + cooked and simmered
tomato puree
Veloute + lobster butter + fresh
cream
Derivatives
5. Espagnole(Brown sauce)
Means Spanish.
Dates back to the 18th century.
Finest ham and tomato was said to
come from Spain.
Thickening rich brown stock with
brown roux.
Derivatives
Demi- Glaze ( jus) Equal parts of brown sauce +
brown stock reduced to half
Bigararde ( orange )
Daible ( devil sauce )
Madiera ( wine sauce )
Demi- glaze + reduced red wine
and orange juice + red current
Demi- glaze + reduced white wine
+ cayenne pepper jelly
Espagnole + madiera wine
6. Tomato Sauce
Traditional French tomato
sauce is thickened with butter
roux.
More commonly associated
with Italian cuisine.
French recipe includes –
Tomato concasse, pork,
vegetables, thickened with
roux.
Derivative
s •Portugaise Sauce: Tomato Sauce +
Sautéed onion + Tomato concasse +
Demi-glaze + Chopped garlic + Chopped
parsley.
•Provencal Sauce: Tomato sauces +
Sliced mushrooms + Garlic + Chopped
parsley + Olive oil.
•Marinara Sauce: Tomato sauces +
White wine + Oregano + Seafood.
7. Hollandaise(Dutch Sauce)
Warm, emulsified sauce.
Based on egg yolks and
butter.
In French it means Dutch
style.
Since the sauce is heavy,
it is served in less
quantity and used
primarily as a topping
sauce.
Derivative
s
Maltaise ( orange ) Hollandaise+ juice of blood
orange+ orange zest
Mousseline ( cream sauce )
Moutarde ( mustard sauce )
Choron ( tomato sauce )
Hollandaise + whipped double
cream Hollandaise + dijon mustard
Bearnaise + cooked tomato puree
8. Q.2. Write the recipe of 5 litres chicken
white stock. Define stock with 5
measures to keep in mind to make good
quality stock.
INGREDIENTS QUANTITY
BONES 2.5KG
COLD WATER 5 LITRES
MIREPOIX 450 GRAMS
BOQUET GARNI ONE EACH
9. METHODS
Rinse the bones,
Blanch within 10-15 seconds,
5 litre of Cold water and boquet
garni,
1 to 1 and half hours needs to be
cooked in low temperature,
Strain the stock.
10. 5 MEASURES TO MAKE A GOOD
QUALITY STOCK
Water should be cold while adding
ingredients.
The ratio should be 2:1
Don’t cover the lid while making stock
Do not season
Choose fresh ingredients.
11. Q.3. Write 5 different
thickening agents used in
western cuisine.
Roux- Refined flour cooked with
equal quantity of butter. Types are
White, Blond and Brown roux.
Slurry- Cornstarch with water.
Liaison – One part egg yolk and three
parts cream.
Butter – Also adds shine.
Blood