This document contains an assignment submission for a food production course. It includes responses to three questions about sauce classification and recipes. For question one, the student defines sauce and classifies the five mother sauces - béchamel, velouté, espagnole, tomato, and hollandaise. For each sauce, five derivatives are listed. Question two provides a recipe for 5 liters of chicken white stock and defines five measures for making good quality stock. Question three lists five different thickening agents used in western cuisine - roux, slurry, liaison, butter, and blood.

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

12. THANKYOU