Perhotelan dan Kapal Pesiar

1. WAITER & WAITRESS

2. MOTHER SAUCES OR GRAND SAUCES
Pengertian Sauce :
Sauce adalah bahan-bahan cair atau cairan yang di kentalkan
hingga semi liquid yang ditambahkan pada makanan untuk
memberikan rasa dan menambah kelembapan pada makanan.
Fungsi Sauce Pada Makanan :
1.Memberi rasa (flavour) pada makanan.
2.Memberi kelembapan.
3.Menambah nilai gizi.
4.Meningkatkan penampilan (appearance) terhadap makanan.

3. MOTHER SAUCES OR GRAND SAUCES
A. ESPAGNOLE : BROWN VEAL STOCK + MIRE POIX + TOMATO PUREE + BROWN SAUCE.
*mire poix- carrots, onion, celery & herbs cut in dices to flavour sauces or soups.
A. VELOUTE : WHITE STOCK (veal, chicken, fish or vegetables) + PALE ROUX + SEASONINGS.
B. BECHAMEL : MILK + WHITE SAUCE + SEASONING
C. HOLLANDAISE : UNSALTED BUTTER + EGG YOLK, LEMON JUICE + SEASONING COOKED ON
DOUBLE BOILER.
D. TOMATO SAUCE : PLUM TOMATOES + TOMATO PUREE+ (VEAL, CHIX OR BEEF STOCK) + MIRE POIX
+ BOUQUET GARNI ( PARSLEY, THYME + BAY LEAF) + SEASONING + SALT PORK ( Salt cured layer of fat
with streaks of meat from pig belly).
MAYONNAISE : EMULSION OF VEG. OIL EGG YOLK, LEMON JUICE, VINEGAR & SEASONING.
If egg yolk is not used it is called salad dressing.
DEMI GLACE : A RICH BROWN SAUCE WHICH BEGINS WITH THE BASIC ESPAGNOLE ( BROWN) SAUCE
COMBINED WITH BROWN STOCK AND REDUCED HALF TO A THICK GLACING CONSISTENCY
THAT COATS THE BACK OF THE SPOON. THIS INTENSE FLAVOR IS USED AS A BASE FOR
MANY SAUCES.

4. MOTHER SAUCES OR GRAND SAUCES
VELOUTE ESPAGNOLE BECHAMEL
HOLLANDAISE SAUSE TOMAT

5. MOTHER SAUCES OR GRAND SAUCES
DEMIGLACE DERIVATIVES:
 BERCY : Demi galce + shallots + pepper + white wine + dice of marrow + parsley
 BORDELAISE: Red wine reduction + Demiglace
 CHATEAUBRIAND: Shallots + Thyme + Bayleaves + Mushroom + White wine + Tarragon + Parsley +
Demiglace.
 PEPPER SAUCE : Reduction of Red wine + Demiglace + Peppercorn + Butter
 ESTRAGON : Demigalce + Tarragon
 LYONNAISE : Onions fried in butter + Degalced white wine & Vinegar + Demiglace.
VELOUTE DERIVATIVES:
 SUPREME : Chicken veloute + Heavy cream.
 VIN BLANC : Shallots + Butter + Herbs + Fish veloute.
 BERCY : Shallots + Butter + White wine + Parsley + Veloute.
 ALLEMANDE : Mushrooms + Veloute.
 NORMANDE : Mushroom + Yolk + Butter + Fish Veloute.

6. MOTHER SAUCES OR GRAND SAUCES

7. Bechamel Sauces
Béchamel is probably the simplest of mother sauces
because it doesn't require making stock. If you have milk,
flour, and butter, you can make a very basic béchamel.
Béchamel is made by thickening hot milk with a simple
white roux. The sauce is then flavored with onion, cloves,
and nutmeg and simmered until it is creamy and velvety
smooth.
Here are some of the small sauces made from
béchamel :
 Crème Sauce
 Mornay Sauce
 Soubise Sauce
 Nantua Sauce
 Cheddar Cheese Sauce
 Mustard Sauce

8. VELOUTE SAUCE
Fish Velouté Sauce
Velouté is one of the five mother sauces of
classical cuisine. It can be made with any white
stock, but this version, the fish velouté, is made
with fish stock There's also a veal velouté and
a chicken velouté
Fish velouté is the basis for the traditional White
Wine Sauce as well as the classic Bercy sauce
the Normandy sauce and many others.
Note that the velouté is not itself a finished sauce
that is to say, it isn't typically served as is. You
could, however, simply season it with salt and
pepper and use it much as you would a basic
gravy

9. Small sauces from velouté can be derived from the
velouté directly, or from each of the three secondary
sauces. For example :
 Normandy Sauce
 Bercy Sauce
 Hungarian Sauce
 Mushroom Sauce
 Aurora Sauce
 Poulette Sauce
 Shrimp Sauce
 Herb Seafood Sauce
VELOUTE SAUCE

10. Espagnole : A Basic Brown Sauce
Espagnole: A Basic Brown Sauce
Espagnole (pronounced like the word for Spanish:
"español") is a basic brown sauce that is one of the five
mother sauces of classical cuisine. It's also the starting
point for a rich and deeply flavorful sauce called demi-
glace which is traditionally served with red meats.
Here are some examples of small sauces made from
Espagnole :
Marchand de Vin Sauce (Red Wine Reduction)
Robert Sauce
Charcutière Sauce
Lyonnaise Sauce
Chasseur Sauce
Bercy Sauce
Mushroom Sauce
Madeira Sauce
Port Wine Sauce

11. Hollandaise Sauce
Béarnaise Sauce
Chateaubriand
steak served with béarnaise sauce
Hollandaise is unlike the mother sauces we've mentioned so far, but
as you'll see, it is really just a liquid and a thickening agent, plus
flavorings. Hollandaise is a tangy, buttery sauce made by slowly
whisking clarified butter into warm egg yolks. So the liquid here is the
clarified butter and the thickening agent is the egg yolks.
Hollandaise is an emulsified sauce, and we use clarified butter when
making a Hollandaise because whole butter, which contains water
and milk solids, can break the emulsion. Clarified butter is just pure
butterfat, so it helps the emulsion remain stable.
Hollandaise sauce can be used on its own, and it's particularly
delicious on seafood, vegetables, and eggs.
there are also a number of small sauces that can be made
from Hollandaise:
Béarnaise Sauce
Dijon Sauce
Foyot Sauce
Choron Sauce
Maltaise Sauce
Mousseline Sauce

12. Classic Tomate Sause
Classic Tomate Sauce
The fifth mother sauce is the classic Tomate Sauce. This
sauce resembles the traditional tomato sauce that we might
use on pasta and pizza, but it's got much more flavor and
requires a few more steps to make.
First, we render salt pork and then sauté aromatic
vegetables. Then we add tomatoes, stock, and a ham bone,
and simmer it in the oven for a couple of hours. Cooking the
sauce in the oven helps heat it evenly and without scorching.
Traditionally, the sauce tomate was thickened with roux, and
some chefs still prepare it this way. But in reality, the
tomatoes themselves are enough to thicken the sauce.
Here are a few small sauces made from the classic tomate
sauce:
• Spanish Sauce
• Creole Sauce
• Portuguese Sauce
• Provençale Sauce