Saucy%20 sauces[1]
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Sauces are thickened liquids that complement foods by adding color, shine, flavor and richness. They contribute visual appeal and moisture. All sauces are thickened using starches, purees, eggs or emulsions. Common thickening methods include a roux made of equal parts flour and fat cooked to different shades, slurries of starch in cold liquid, and pureed fruits/veggies. Mothersauces like bechamel, veloute, demi-glace and hollandaise are base sauces that derivative sauces are made from.
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Priyas final ppts
Sauces are flavorful liquids that are thickened to enhance food. There are five main types of sauces called "mother sauces" - bechamel, espagnole, hollandaise, tomato, and veloute. Each has characteristic ingredients, thickening methods, and derivative sauces. For example, espagnole is made from brown stock and roux and can be used to make bordelaise or lyonnaise sauces. Proper sauce qualities include color, opacity, taste, texture and consistency.
Sauces thickening
This document discusses various thickening agents that can be used to make sauces. The most common thickening agent is a roux, which is made from butter and flour cooked together. There are three types of roux: white, blond, and brown. White roux is used to make a béchamel sauce when combined with milk. Blond roux makes a velouté sauce when combined with stock. Brown roux makes an espagnole sauce when combined with brown stock. Other thickening agents discussed include beurre manié, breadcrumbs/rice, butter, powdered starches like cornstarch and arrowroot, and egg yolks combined with cream. Specific sauces made from
Types of mother sauces
• Sauces
• “The sauce is to culinary art what grammar is to language.”
• Gastronomer
• Presented by:
• Manjeet Nehra(16)
• Mudit Grover(18)
• Sauces
Sauces are liquid or semi-liquid mixtures.
Sauces are liquid that has been thickened by either:
Egg yolks
Roux
Cornflour , Arrowroot or Starch
Reducing cooking liquor or stock.
• Importance of Sauces
Enhances flavours.
Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.
Enhances nutritional value of food.
Provides moisture , colour & shine to the food.
• Chef De Saucier
Responsible for most of the sauces made in the kitchen of the Hotels.
He holds the one of the most demanding jobs of the kitchen in Hotels.
• Sauce Boats
A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.
Mainly Sauce is
served in this sauce
boat in 5* Hotels.
• Basic Sauces
These are the Six Basic types of Sauces originated from French Cuisine.
• White Sauce
Also known as “Bechamel Sauce.”
Prepared with white Roux & mildly flavoured with onion.
Can be used as an ingredient in baked pasta recipes.
Some of the basic derivatives are
Cheese Sauce
Mustard Sauce
• Veloute
Prepared from light brown roux and stock.
It get it’s name from the type of stock used.
Ex : Fish Stock & Blond roux-Chicken veloute
Some of the basic Derivaitives are
Caper Mutton Velloute
Aurore Chicken Veloute
• Hollandaise
Warm yellow and rich sauce.
An emulsion of butter , lemmon juice , and egg yolk.
Particularly delicious on seafood, vegetables and eggs.
Some of the basic derivatives are
Noisette
Mustard
• Tomato Sauce
A Red kitchen Sauce.
This type of sauce may be referred to as Coulis.
Served with “Pasta” , “Eggs” , “Fish” & “Meat”.
Some of the basic derivatives are
Tomated Chaudfroid
Barbecue
• Brown Sauce
Also known as Espagnole sauce.
Made from Brown Roux and Brown Stock.
Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans.
Some of the basic derivatives are
Lyonnaise
Robert
• Mayonnaise
Basic cold sauce.
Used as a salad dressing.
Also used as a shiny flavourful coating to decorate cold dishes.
Basic derivative is
Chantilly
Thank You
Sauces
This document provides information on sauces, including their definition, functions, structure, components, techniques for making different types of sauces such as white sauces, brown sauces and butter sauces. It discusses liquids, thickening agents, emulsification, liaison, finishing techniques and quality standards for sauces. The goal is to teach the reader to not only define what a sauce is, but also identify its different elements and methods for creating excellent sauces.
Mother sauces
The five mother sauces are Béchamel, Velouté, Espagnole, Tomato Sauce, and Hollandaise. These basic sauces can be used to create over 100 derivative sauces by adding additional ingredients. The mother sauces were traditionally prepared in large batches and then portions were taken to create different sauces. Common techniques involved in making the mother sauces include making roux, simmering stocks, and creating emulsions.
Sauces
Powerpoint presentation of "Sauces" in Principles of food production (.
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!
xoxo
-Jovi
Preparation of sauces and accompaniments for Serving Vegetables
Sauces come in a variety of styles and consistencies and can be used to transform the presentation and flavor of a dish. Sauces are thickened liquids that can be rich or delicate depending on their purpose. Sauces are typically served partially covering the food, under the food, or separately. Accompaniments like vegetables, sauces, and relishes are complementary additions to a main ingredient. Sauces are often served in boat-shaped pitchers to catch any drippings.
Sauces
Sauces are liquid or semi-liquid mixtures that can be sweet, sour, spicy, or savory, and are used to enhance the flavor, color, and nutritional value of foods. There are six original "mother sauces" that form the foundation for other continental sauces: bechamel (a white sauce made with milk and roux), veloute (made with stock and roux), espagnole (made with stock, meat, and vegetables), tomato, hollandaise (an emulsion of egg yolks and butter), and mayonnaise (an emulsion of oil, egg yolks, and acid). These mother sauces were categorized by Marie Antonie Care
Recommended
Priyas final ppts
Sauces are flavorful liquids that are thickened to enhance food. There are five main types of sauces called "mother sauces" - bechamel, espagnole, hollandaise, tomato, and veloute. Each has characteristic ingredients, thickening methods, and derivative sauces. For example, espagnole is made from brown stock and roux and can be used to make bordelaise or lyonnaise sauces. Proper sauce qualities include color, opacity, taste, texture and consistency.
Sauces thickening
This document discusses various thickening agents that can be used to make sauces. The most common thickening agent is a roux, which is made from butter and flour cooked together. There are three types of roux: white, blond, and brown. White roux is used to make a béchamel sauce when combined with milk. Blond roux makes a velouté sauce when combined with stock. Brown roux makes an espagnole sauce when combined with brown stock. Other thickening agents discussed include beurre manié, breadcrumbs/rice, butter, powdered starches like cornstarch and arrowroot, and egg yolks combined with cream. Specific sauces made from
Types of mother sauces
• Sauces
• “The sauce is to culinary art what grammar is to language.”
• Gastronomer
• Presented by:
• Manjeet Nehra(16)
• Mudit Grover(18)
• Sauces
Sauces are liquid or semi-liquid mixtures.
Sauces are liquid that has been thickened by either:
Egg yolks
Roux
Cornflour , Arrowroot or Starch
Reducing cooking liquor or stock.
• Importance of Sauces
Enhances flavours.
Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.
Enhances nutritional value of food.
Provides moisture , colour & shine to the food.
• Chef De Saucier
Responsible for most of the sauces made in the kitchen of the Hotels.
He holds the one of the most demanding jobs of the kitchen in Hotels.
• Sauce Boats
A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.
Mainly Sauce is
served in this sauce
boat in 5* Hotels.
• Basic Sauces
These are the Six Basic types of Sauces originated from French Cuisine.
• White Sauce
Also known as “Bechamel Sauce.”
Prepared with white Roux & mildly flavoured with onion.
Can be used as an ingredient in baked pasta recipes.
Some of the basic derivatives are
Cheese Sauce
Mustard Sauce
• Veloute
Prepared from light brown roux and stock.
It get it’s name from the type of stock used.
Ex : Fish Stock & Blond roux-Chicken veloute
Some of the basic Derivaitives are
Caper Mutton Velloute
Aurore Chicken Veloute
• Hollandaise
Warm yellow and rich sauce.
An emulsion of butter , lemmon juice , and egg yolk.
Particularly delicious on seafood, vegetables and eggs.
Some of the basic derivatives are
Noisette
Mustard
• Tomato Sauce
A Red kitchen Sauce.
This type of sauce may be referred to as Coulis.
Served with “Pasta” , “Eggs” , “Fish” & “Meat”.
Some of the basic derivatives are
Tomated Chaudfroid
Barbecue
• Brown Sauce
Also known as Espagnole sauce.
Made from Brown Roux and Brown Stock.
Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans.
Some of the basic derivatives are
Lyonnaise
Robert
• Mayonnaise
Basic cold sauce.
Used as a salad dressing.
Also used as a shiny flavourful coating to decorate cold dishes.
Basic derivative is
Chantilly
Thank You
Sauces
This document provides information on sauces, including their definition, functions, structure, components, techniques for making different types of sauces such as white sauces, brown sauces and butter sauces. It discusses liquids, thickening agents, emulsification, liaison, finishing techniques and quality standards for sauces. The goal is to teach the reader to not only define what a sauce is, but also identify its different elements and methods for creating excellent sauces.
Mother sauces
The five mother sauces are Béchamel, Velouté, Espagnole, Tomato Sauce, and Hollandaise. These basic sauces can be used to create over 100 derivative sauces by adding additional ingredients. The mother sauces were traditionally prepared in large batches and then portions were taken to create different sauces. Common techniques involved in making the mother sauces include making roux, simmering stocks, and creating emulsions.
Sauces
Powerpoint presentation of "Sauces" in Principles of food production (.
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!
xoxo
-Jovi
Preparation of sauces and accompaniments for Serving Vegetables
Sauces come in a variety of styles and consistencies and can be used to transform the presentation and flavor of a dish. Sauces are thickened liquids that can be rich or delicate depending on their purpose. Sauces are typically served partially covering the food, under the food, or separately. Accompaniments like vegetables, sauces, and relishes are complementary additions to a main ingredient. Sauces are often served in boat-shaped pitchers to catch any drippings.
Sauces
Sauces are liquid or semi-liquid mixtures that can be sweet, sour, spicy, or savory, and are used to enhance the flavor, color, and nutritional value of foods. There are six original "mother sauces" that form the foundation for other continental sauces: bechamel (a white sauce made with milk and roux), veloute (made with stock and roux), espagnole (made with stock, meat, and vegetables), tomato, hollandaise (an emulsion of egg yolks and butter), and mayonnaise (an emulsion of oil, egg yolks, and acid). These mother sauces were categorized by Marie Antonie Care
Mother leading sauces and their derivatives
1) Sauces are used to enhance the flavor, moistness, richness, appearance, and appeal of foods. They can make foods more digestible as well.
2) Sauces are broadly classified as kitchen sauces, which are prepared in the kitchen, and proprietary sauces, which are purchased pre-made.
3) The structure of a sauce consists of a liquid base, a thickening agent, and seasoning/flavoring ingredients. Common liquid bases are used to create "mother" or "leading" sauces that can then be modified.
5 mother sauce
The document discusses the five mother sauces of cooking - Béchamel, Veloute, Espagnole, Hollandaise, and Tomato Sauce. It provides details on how each sauce is traditionally prepared, including necessary ingredients and cooking methods. Specifically, it explains that Béchamel is a white sauce made with a roux and milk, Veloute uses stock instead of milk, Espagnole is a brown sauce made with vegetables and stock, Hollandaise is an emulsion of butter and lemon, and Tomato Sauce is made from tomatoes and vegetables. Variations for each mother sauce are also listed.
Soup
This document provides information about different types of soups. It defines clear soups as those that are see-through and liquid at room temperature, excluding soups with chunks of ingredients. Broths and consommés are types of clear soups, with consommés being made from clarified stock using egg whites. Thick soups can serve as meals and are not necessarily thickened. The document also describes purees, coulis, bisques and various national or regional soups like gumbo, minestrone and borscht. It provides tips for quick garnishes for different soup types.
Stocks, soups & sauces (revised)
1) Stocks, soups, and sauces are building blocks in cooking that add flavor and moisture to dishes. Stocks are made by simmering bones and vegetables to extract flavor.
2) There are two main types of soups - clear soups like broth and thick soups like cream soups and purées. Soups are evaluated based on flavor, color, aroma, and clarity.
3) Sauces serve to season, flavor, and enhance foods. The five grand sauces are béchamel, velouté, espagnole, tomato, and hollandaise. Sauces add moisture, richness, texture, and complementary flavors to dishes.
Soups
soup is a liquid food consisting of meat , seafood, vegetables, cereals or poultry. types of soups thin soups,thick soups,special and national soups.
consommes
broths
purees
bisques
coulis
veloutes
chowders
and international soups.
Butter sauces
This document provides information on various butter sauces and compound butters. It discusses hot butter sauces like beurre noisette and beurre noir, warm butter sauces like beurre blanc and hollandaise, and cold compound butters including café de Paris butter and parsley butter. It then covers emulsified sauces, velouté sauce, brown sauces like espagnole and its variations including bordelaise, and puréed and blended vegetable sauces. The document concludes with information on sauce foams.
Soup theory
This document discusses different types of soups and soup terminology. It outlines three main types of soups: clear soups like broth and consommé, thick soups like puréed and cream soups, and specialty soups like bisque and chowder. It then defines various soup-making terms such as base, broth, consommé, garnish, mirepoix, raft, roux, simmer, stock, and sweat. Finally, it lists and describes several famous soups from around the world, including borscht, chowder, gazpacho, goulash, lentil soup, minestrone, pho, ramen, tomato soup, and tom
The different kinds of sauces
There are six basic types of sauces - mayonnaise, hollandaise, tomato, brown, velouté, and béchamel. The document then discusses the five "mother sauces" - béchamel, velouté, hollandaise, tomato, and demi-glace - which are fundamental sauce types that can be used to create hundreds of other sauces. Recipes for each of the five mother sauces are provided.
The five mother sauce
The document discusses the five mother sauces in culinary arts - Béchamel, Velouté, Espagnole, Hollandaise, and Tomate. Each mother sauce is made with a different liquid and thickening agent, and forms the basis for numerous secondary or "small" sauces. Examples of small sauces derived from each mother sauce are provided.
Soup presentation by Deepeshwar Singh
SOUP aka Potage is a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted.
Soups
The document discusses different types of soups. It defines soup as a liquid containing soluble nutrients and flavors from ingredients like meat, fish, vegetables or cereals. Soups can be classified based on their stock, main ingredients, thickness and garnishes. Examples of different soup types described include consommé, broth, puree, cream soup, chowder, bisque and gumbo.
Classical garnishes for soups
This document outlines three types of classical garnishes for soups: 1) garnishes in the soup, such as vegetables, meats, grains, and pasta, 2) toppings placed on thick soups just before serving, such as fresh herbs, julienne vegetables, cheeses, or eggs, and 3) accompaniments served alongside soups, traditionally crackers but also including melba toast, corn chips, and bread sticks. Major soup ingredients are considered garnishes, while toppings enhance flavor and appearance without overwhelming the soup. Accompaniments provide additional texture and taste to pair with different soups.
Prepare cook and finish complex sauces
This document discusses various types of sauces used in cooking. It explains that sauces are flavored liquids that are often thickened and can complement, enhance and finish dishes. Different thickening agents are used depending on the base ingredient. Modern sauces tend to use less fat. Proper sauce making requires consideration of flavor, consistency and not overpowering the main dish. Key sauce making techniques include deglazing pans, skimming surfaces, straining, reducing liquids, and whisking to blend and emulsify ingredients.
Sauces
This document provides information on various types of sauces including their ingredients and preparation methods. It discusses mother sauces like bechamel, veloute, and espagnole. It also covers derivatives of these sauces such as mornay, mustard sauce, and cream sauce. Additional sauce types covered include hollandaise, tomato sauce, mayonnaise, blond sauce, brown sauce, and red kitchen sauce.
Soups
This document provides information about different types of soups. It discusses clear soups such as broths, bouillons, and consommés which are based on a clear stock. It also covers thick soups such as cream soups, pureed soups, chowders, and bisques. Specialty soups and national soups from around the world are also mentioned. The document provides details on techniques for making consommés and standards for quality cream soups. It concludes with notes on serving portions of soups and appropriate garnishes.
Stocks,sauces & soups(recipes)
The document provides recipes and instructions for making various stocks, sauces, and soups. It includes recipes for brown stock, white stock, fish stock, béchamel sauce, velouté sauce, espagnole sauce, tomato sauce, hollandaise sauce, mayonnaise sauce, consommé, minestrone soup, and tomato soup. For each recipe, it lists the ingredients and provides directions for preparing and cooking the recipe.
Soups chapter 22
Clear soups are divided into broth soups and consommés. Broth soups contain vegetables, starches and meats in a flavorful broth, while consommés are perfectly transparent soups made by clarifying stock. Thick soups are divided into puree soups, cream soups, bisque soups, and chowders depending on whether they are thickened with a puree, starch-based thickeners, or a combination of both. Specialty soups include cold soups like gazpacho, vichyssoise, and borscht.
Lo 2 prepare sauces
The document provides information on preparing various hot and cold sauces. It discusses mother sauces like béchamel, velouté, espagnole, and hollandaise sauces. It also covers cold sauces like vinaigrette and mayonnaise. The document details recipes for vinaigrette and mayonnaise dressings. It concludes by covering thickening agents, seasonings, and flavorings used for making sauces.
Mother sauces
The document discusses various types of sauces that are commonly used in French cuisine. It defines what a sauce is and lists common thickening agents like roux, slurry, beurre maine, and liaison. Specific sauce types covered include bechamel, veloute, espagnole, tomato sauce, hollandaise, and mayonnaise. It provides recipes for these sauces and lists various derivatives that are made by adding ingredients to the base sauces.
Potage
This document defines and classifies different types of soups. It discusses consommé, broths, cream soups and provides examples of national soups from different countries. It also notes that in a classical French menu, potage is the second course served after appetizers, followed by eggs.
Sauces.pptx
Sauces are an important component of dishes that can enhance taste, moisture, and appearance. They are usually thick liquids that add flavor, richness, and appeal to foods. Common sauces include white sauce, veloute, hollandaise, brown sauce, and tomato sauce. Sauces require careful preparation, such as using a roux to thicken and avoiding problems like separation. Proper storage and reconstitution of stocks, sauces and soups is also important for food safety and quality.
Stocks soup-and-sauces (3)
This document provides information on preparing stocks and sauces. It discusses the key steps for making stocks which include simmering ingredients like bones and vegetables in water and skimming impurities. Stocks are simmered while broths can contain solid pieces. Various types of stocks and sauces are described along with their ingredients and uses. Characteristics of good stocks and sauces include body, flavor, clarity and color.
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Mother leading sauces and their derivatives
1) Sauces are used to enhance the flavor, moistness, richness, appearance, and appeal of foods. They can make foods more digestible as well.
2) Sauces are broadly classified as kitchen sauces, which are prepared in the kitchen, and proprietary sauces, which are purchased pre-made.
3) The structure of a sauce consists of a liquid base, a thickening agent, and seasoning/flavoring ingredients. Common liquid bases are used to create "mother" or "leading" sauces that can then be modified.
5 mother sauce
The document discusses the five mother sauces of cooking - Béchamel, Veloute, Espagnole, Hollandaise, and Tomato Sauce. It provides details on how each sauce is traditionally prepared, including necessary ingredients and cooking methods. Specifically, it explains that Béchamel is a white sauce made with a roux and milk, Veloute uses stock instead of milk, Espagnole is a brown sauce made with vegetables and stock, Hollandaise is an emulsion of butter and lemon, and Tomato Sauce is made from tomatoes and vegetables. Variations for each mother sauce are also listed.
Soup
This document provides information about different types of soups. It defines clear soups as those that are see-through and liquid at room temperature, excluding soups with chunks of ingredients. Broths and consommés are types of clear soups, with consommés being made from clarified stock using egg whites. Thick soups can serve as meals and are not necessarily thickened. The document also describes purees, coulis, bisques and various national or regional soups like gumbo, minestrone and borscht. It provides tips for quick garnishes for different soup types.
Stocks, soups & sauces (revised)
1) Stocks, soups, and sauces are building blocks in cooking that add flavor and moisture to dishes. Stocks are made by simmering bones and vegetables to extract flavor.
2) There are two main types of soups - clear soups like broth and thick soups like cream soups and purées. Soups are evaluated based on flavor, color, aroma, and clarity.
3) Sauces serve to season, flavor, and enhance foods. The five grand sauces are béchamel, velouté, espagnole, tomato, and hollandaise. Sauces add moisture, richness, texture, and complementary flavors to dishes.
Soups
soup is a liquid food consisting of meat , seafood, vegetables, cereals or poultry. types of soups thin soups,thick soups,special and national soups.
consommes
broths
purees
bisques
coulis
veloutes
chowders
and international soups.
Butter sauces
This document provides information on various butter sauces and compound butters. It discusses hot butter sauces like beurre noisette and beurre noir, warm butter sauces like beurre blanc and hollandaise, and cold compound butters including café de Paris butter and parsley butter. It then covers emulsified sauces, velouté sauce, brown sauces like espagnole and its variations including bordelaise, and puréed and blended vegetable sauces. The document concludes with information on sauce foams.
Soup theory
This document discusses different types of soups and soup terminology. It outlines three main types of soups: clear soups like broth and consommé, thick soups like puréed and cream soups, and specialty soups like bisque and chowder. It then defines various soup-making terms such as base, broth, consommé, garnish, mirepoix, raft, roux, simmer, stock, and sweat. Finally, it lists and describes several famous soups from around the world, including borscht, chowder, gazpacho, goulash, lentil soup, minestrone, pho, ramen, tomato soup, and tom
The different kinds of sauces
There are six basic types of sauces - mayonnaise, hollandaise, tomato, brown, velouté, and béchamel. The document then discusses the five "mother sauces" - béchamel, velouté, hollandaise, tomato, and demi-glace - which are fundamental sauce types that can be used to create hundreds of other sauces. Recipes for each of the five mother sauces are provided.
The five mother sauce
The document discusses the five mother sauces in culinary arts - Béchamel, Velouté, Espagnole, Hollandaise, and Tomate. Each mother sauce is made with a different liquid and thickening agent, and forms the basis for numerous secondary or "small" sauces. Examples of small sauces derived from each mother sauce are provided.
Soup presentation by Deepeshwar Singh
SOUP aka Potage is a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted.
Soups
The document discusses different types of soups. It defines soup as a liquid containing soluble nutrients and flavors from ingredients like meat, fish, vegetables or cereals. Soups can be classified based on their stock, main ingredients, thickness and garnishes. Examples of different soup types described include consommé, broth, puree, cream soup, chowder, bisque and gumbo.
Classical garnishes for soups
This document outlines three types of classical garnishes for soups: 1) garnishes in the soup, such as vegetables, meats, grains, and pasta, 2) toppings placed on thick soups just before serving, such as fresh herbs, julienne vegetables, cheeses, or eggs, and 3) accompaniments served alongside soups, traditionally crackers but also including melba toast, corn chips, and bread sticks. Major soup ingredients are considered garnishes, while toppings enhance flavor and appearance without overwhelming the soup. Accompaniments provide additional texture and taste to pair with different soups.
Prepare cook and finish complex sauces
This document discusses various types of sauces used in cooking. It explains that sauces are flavored liquids that are often thickened and can complement, enhance and finish dishes. Different thickening agents are used depending on the base ingredient. Modern sauces tend to use less fat. Proper sauce making requires consideration of flavor, consistency and not overpowering the main dish. Key sauce making techniques include deglazing pans, skimming surfaces, straining, reducing liquids, and whisking to blend and emulsify ingredients.
Sauces
This document provides information on various types of sauces including their ingredients and preparation methods. It discusses mother sauces like bechamel, veloute, and espagnole. It also covers derivatives of these sauces such as mornay, mustard sauce, and cream sauce. Additional sauce types covered include hollandaise, tomato sauce, mayonnaise, blond sauce, brown sauce, and red kitchen sauce.
Soups
This document provides information about different types of soups. It discusses clear soups such as broths, bouillons, and consommés which are based on a clear stock. It also covers thick soups such as cream soups, pureed soups, chowders, and bisques. Specialty soups and national soups from around the world are also mentioned. The document provides details on techniques for making consommés and standards for quality cream soups. It concludes with notes on serving portions of soups and appropriate garnishes.
Stocks,sauces & soups(recipes)
The document provides recipes and instructions for making various stocks, sauces, and soups. It includes recipes for brown stock, white stock, fish stock, béchamel sauce, velouté sauce, espagnole sauce, tomato sauce, hollandaise sauce, mayonnaise sauce, consommé, minestrone soup, and tomato soup. For each recipe, it lists the ingredients and provides directions for preparing and cooking the recipe.
Soups chapter 22
Clear soups are divided into broth soups and consommés. Broth soups contain vegetables, starches and meats in a flavorful broth, while consommés are perfectly transparent soups made by clarifying stock. Thick soups are divided into puree soups, cream soups, bisque soups, and chowders depending on whether they are thickened with a puree, starch-based thickeners, or a combination of both. Specialty soups include cold soups like gazpacho, vichyssoise, and borscht.
Lo 2 prepare sauces
The document provides information on preparing various hot and cold sauces. It discusses mother sauces like béchamel, velouté, espagnole, and hollandaise sauces. It also covers cold sauces like vinaigrette and mayonnaise. The document details recipes for vinaigrette and mayonnaise dressings. It concludes by covering thickening agents, seasonings, and flavorings used for making sauces.
Mother sauces
The document discusses various types of sauces that are commonly used in French cuisine. It defines what a sauce is and lists common thickening agents like roux, slurry, beurre maine, and liaison. Specific sauce types covered include bechamel, veloute, espagnole, tomato sauce, hollandaise, and mayonnaise. It provides recipes for these sauces and lists various derivatives that are made by adding ingredients to the base sauces.
Potage
This document defines and classifies different types of soups. It discusses consommé, broths, cream soups and provides examples of national soups from different countries. It also notes that in a classical French menu, potage is the second course served after appetizers, followed by eggs.
What's hot (20)
Similar to Saucy%20 sauces[1]
Sauces.pptx
Sauces are an important component of dishes that can enhance taste, moisture, and appearance. They are usually thick liquids that add flavor, richness, and appeal to foods. Common sauces include white sauce, veloute, hollandaise, brown sauce, and tomato sauce. Sauces require careful preparation, such as using a roux to thicken and avoiding problems like separation. Proper storage and reconstitution of stocks, sauces and soups is also important for food safety and quality.
Stocks soup-and-sauces (3)
This document provides information on preparing stocks and sauces. It discusses the key steps for making stocks which include simmering ingredients like bones and vegetables in water and skimming impurities. Stocks are simmered while broths can contain solid pieces. Various types of stocks and sauces are described along with their ingredients and uses. Characteristics of good stocks and sauces include body, flavor, clarity and color.
Q3 LO3- SAUCES.pptx
This document provides information about preparing stocks, sauces, and soups. It begins with an opening prayer and attendance activity. The main content discusses the objectives of identifying basic sauces for meat, vegetables and fish. It explains what a sauce is, common sauce types like white sauce and hollandaise, and thickening agents. The document also covers hygienic practices in sauce making and basic finishing techniques. It includes picture activities to test knowledge of different sauces and multiple choice questions. Finally, it assigns homework on equipment for storing stocks, sauces and soups.
sauces.pdf
This document provides an overview of sauces, including their definition, functions, structure, key components, and various types. Sauces are defined as flavorful liquids used to season and enhance other foods. The three key components of any sauce are a liquid base, thickening agent, and additional flavors. Various techniques are discussed for making different types of sauces, such as white sauces, brown sauces, and emulsified butter sauces. Standards of quality emphasize proper consistency, distinctive flavors, and appealing appearance.
Stocks soup-and-sauces (1)
Stocks and sauces are flavored liquids that are used to enhance the flavors of other foods. Stocks are made by simmering animal bones and vegetables in water, while sauces are thicker liquids made from stocks and other ingredients. There are many different types of stocks and sauces that are classified based on their ingredients and method of preparation. Proper preparation techniques such as gentle simmering and skimming impurities are important to produce clear, flavorful stocks and sauces.
Texture of Sauces.pptx
Sauces are used to enhance the flavor of foods by complementing, enhancing, or adding variety to flavors, appearances, and textures. There are several categories of mother sauces in French cooking that other sauces are derived from, including white sauces, brown sauces, tomato/red sauces, egg yolk and butter sauces, egg yolk and oil sauces, oil and vinegar sauces, and flavored butter sauces. Secondary sauces are derived from mother sauces and have additional flavorings added, such as Mornay sauce from white sauce or Béarnaise sauce from hollandaise sauce. Finishing sauces are
TYPES OF SAUCES.pptx
The document discusses the key components and types of sauces, explaining that sauces are used to season, flavor, and enhance other foods. It covers the various thickening agents that can be used in sauces like roux, beurre manie, and emulsions. The document also examines different sauce families like derivatives of the mother sauces, compound butters, pan gravies, and various hot and cold miscellaneous sauces.
stocks sauces and soups.pptx
The document discusses stocks, sauces, and soups. It defines key sauce-making components like mirepoix, aromatics, and roux. The four main types of stock are described as well as differentiating stocks from broths. The five mother sauces - béchamel, velouté, espagnole, tomato, and hollandaise - are introduced as the bases for many other sauces. Common thickening agents and finishing techniques are also outlined.
Prepare stocks sauces and soups
Stocks are flavorful liquids made by simmering bones, meat scraps, vegetables, and seasonings in water. There are several types of stocks including chicken, white, and brown. Mirepoix and acid products are commonly used ingredients. Cooking times vary from 3-10 hours depending on the type of stock. Soups are based on stocks and can be clear, thick, or other varieties. Sauces are used to flavor, moisten, and enhance foods. Common sauces include white sauce, hollandaise, and tomato sauce. Thickening agents like roux are used to achieve the proper consistency.
WEEK 2 PREPARE SOUPS REQUIRED FOR MENU ITEMS (3).pptx
Here is a proposed rubric for evaluating a homemade soup:
APPEARANCE (10 points)
- Clear/uncloudy broth/liquid
- Evenly cooked vegetables/ingredients
- Pleasant color
AROMA (10 points)
- Smells appetizing
- Aroma matches main ingredients
TEXTURE (10 points)
- Smooth and creamy for thick soups
- Light and brothy for clear soups
- Ingredients tender but not mushy
FLAVOR (20 points)
- Flavors are well-balanced
- Ingredients' flavors come through clearly
- Seasonings enhance rather than overwhelm
PRESENTATION (10 points
Sauce
This document provides information on various types of sauces. It begins by explaining what a sauce is and its importance. The key components of a sauce are then outlined as a liquid, thickening agent, and seasonings/flavorings. Common mother sauces like bechamel, veloute, espagnole, tomato, and hollandaise are introduced along with their derivatives. Modern sauce styles such as butter sauces, gravies, coulis, pesto, salsa, relish, and chutney are also covered. The document concludes by matching different sauces and their derivatives to common dishes.
Structure of sauce.pptx
This document outlines the structure and components of sauces, including the five mother sauces. Sauces are comprised of a liquid base, thickening agent, and additional seasonings and flavors. Common liquid bases include stocks, milk, and butter. Thickening agents include roux, beurre manie, and purees. The five mother sauces are Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. Béchamel is made from milk and roux, while Velouté uses white stock and roux as the base. These mother sauces can be elaborated on to create numerous derivative sauces.
BPP NC II
Flour is a finely ground meal or powder obtained from milling grains and other foods. It is the main ingredient in baked goods and contributes texture, color, and flavor. There are several types of flour suited for different purposes, such as bread flour which is high in gluten, cake flour which is low in gluten, and all-purpose flour which can be used for many baked goods. Liquid ingredients like water, milk, fruit juice, and eggs are also important. They help hold ingredients together and provide moisture, nutrition, and flavor. Sugar comes in forms like granulated, brown, and powdered and adds sweetness to baked goods. Standard abbreviations are used in recipes to denote measurements of ingredients.
WEEK 2 PREPARE SOUPS REQUIRED FOR MENU ITEMS.pptx
This document discusses different types of soups and the basic principles of preparing soup. It describes clear soups which are based on stocks and may contain vegetables or meats. Thick soups are soups that are thickened to provide a heavier consistency using methods like roux, beurre manie, purees, etc. It also discusses other types of soups like dessert soups, fruit soups, cold soups, and Asian soups. The basic principles of preparing soup discussed are starting with cold water, appropriate cutting of vegetables, selecting protein, simmering, skimming, cooking times for different ingredients, adjusting consistency, and degreasing. It provides examples and activities for students to classify soups and identify
Prepare soup.pptx
This document discusses different types of soups including clear soups which are based on unthickened stock, and thick soups which are thickened using agents like roux. It covers classifications like cream soups, purees, bisques, and chowders. Common ingredients for making soup are also listed along with basic principles for preparing soup such as starting with cold water and simmering.
Week 3-PREPARE VARIETY OF SALAD DRESSING.pptx
Here are 3 original salad recipes to match the dressings:
Recipe 1 - French Dressing Salad
- Mixed greens (romaine, spinach, arugula)
- Cucumber slices
- Cherry tomatoes
- Shredded carrots
- Croutons
- French Dressing
Recipe 2 - Mayonnaise Salad
- Chicken breast, diced
- Pasta shells, cooked
- Green peas
- Shredded cabbage
- Mayonnaise Dressing
Recipe 3 - Cooked Dressing Salad
- Potato wedges, roasted
- Broccoli florets, steamed
- Hard boiled eggs, sliced
- Bacon bits
- Cooked Dressing
Chapter 2 lesson 4 preparing sauces n accompaniments
Sauces are flavored liquids that enhance the flavor of foods. They can be sweet, sour, spicy or savory. While steamed vegetables are nutritious, sauces add extra flavor and complement their taste. The document describes different types of sauces for vegetables like vinegar sauce, sweet mustard sauce, and yogurt sauce. It also discusses plating food to enhance its visual appeal and lists common accompaniments that are served with different vegetables.
Milk and dairy foods
Milk, cheese, yoghurt and other dairy products are good sources of the calcium adults need for healthy bones.
Usually health choice versions are available which are lower in fat, such as skimmed milk and low-fat cheese and fat-free yoghurt.
Keep an eye on the ingredients though, as sometimes a low fat choice may be higher in sugar.
Fat in milk also provides vitamins B2 and B12.
Milk and dairy foods
The document discusses dairy products and eggs. It provides details on different types of milk like pasteurized, sterilized, condensed, powdered and evaporated. It also discusses cream, butter, yogurt and various cheeses. Storage methods are outlined emphasizing refrigeration below 41°F. Eggs are described as highly perishable and various tests for freshness are presented. Cooking methods for eggs include boiling, poaching and frying. Dairy products are used in catering for beverages, soups, sauces and more.
DRESSING INGREDIENTS.pptx
This document provides instructions for preparing various salad dressings. It discusses the key ingredients of salad dressings including oils, vinegar, lemon juice, seasonings, and eggs. It describes different types of dressings such as oil and vinegar dressings, emulsified dressings like mayonnaise, and other varieties. It explains the concepts of temporary and permanent emulsions and how emulsifiers like eggs help combine oil and vinegar. Finally, it provides recipes for classic dressings like French dressing and mayonnaise as well as cooked salad dressing.
Similar to Saucy%20 sauces[1] (20)
WEEK 2 PREPARE SOUPS REQUIRED FOR MENU ITEMS (3).pptx
WEEK 2 PREPARE SOUPS REQUIRED FOR MENU ITEMS (3).pptx
Chapter 2 lesson 4 preparing sauces n accompaniments
Chapter 2 lesson 4 preparing sauces n accompaniments
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一比一原版办理（CITY毕业证)伦敦大学城市学院毕业证
一比一原版怎样办理【微信：176555708】【《伦敦大学城市学院毕业证》(CITY学位证成绩单)】【微信：176555708】(留信学历认证永久存档查询)采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
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留信网认证的作用:
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校名:学校英文全称
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毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
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一比一原版(surrey学位证书)英国萨里大学毕业证如何办理
原版一模一样【微信：741003700 】【(surrey学位证书)英国萨里大学毕业证成绩单】【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
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留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
办理(surrey学位证书)英国萨里大学毕业证【微信：741003700 】外观非常简单，由纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理(surrey学位证书)英国萨里大学毕业证【微信：741003700 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
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So far, no details are known about Darby Galen’s career. She is not old enough to work yet. Currently, Darby focuses on her academic studies rather than making plans for his future career.
As a result, no one knows how much money it is worth. However, Patrick Dempsey’s net worth is projected to be around $80 million as of February 2023, as of this date.
The fact that Darby Galen Dempsey is related to Patrick Dempsey is what makes her best known. Darby was also born in Los Angeles, California on February 1, 2007. In 2020, Darby will turn 13 years old. She is Aquarius by birth sign. Her twin brother Sullivan Dempsey is also an actor.
Similarly, Darby Galen Dempsey is listed as the most famous celebrity on Wiki Famous People. Jillian Fink, Patrick Dempsey’s second wife, is Darby’s mother. Patrick Dempsey’s first wife was Rochelle “Rocky” Parker. Rocky, Patrick’s first wife, is an actress and acting teacher; However, the two divorced in 1994.
Darby’s parents, Patrick and Jillian, married in 1994. Together, Patrick and Jillian Fink are the parents of three children. Tallulah Fyfe and Sullivan Patrick, twins, are Darby’s siblings. Patrick founded the Patrick Dempsey Center, a cancer center at Central Maine Medical Center, in addition to his acting career. When Patrick’s mother was diagnosed with ovarian cancer and experienced severe suffering as a result, Patrick was motivated to find the center.
Darby Galen’s father is a well-known American actor who also drives racing cars. In Pastor’s film “McDreamy,” he plays Derek, a neurologist. The character of Darby’s father in the romantic thriller Grey’s Anatomy is well known. 2005 marked the year Darby’s father made his theatrical debut. In addition, the program is still on the air. In the 1980s, Darby’s father Patrick was the most sought-after and successful performer, and every director and producer wanted to collaborate with him. He has appeared in numerous films and television shows.
Darby’s father, Patrick, appeared in several major films during this time, such as “Can’t Buy Me Love” in 1987 and “Loverboy” in 1989. The wildly popular mystery horror film Scream 3 featured Darby’s father, Mark Kincaid, in 2000. The father is also a racing enthusiast. Darby’s father is a car fanatic who likes to race, drive sports vehicles, and collect old cars.
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三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
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◇企事业单位必须要求办理的
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◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
办理(mcmaste毕业证书)加拿大麦克马斯特大学毕业证【微信：741003700 】外观非常简单，由纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理(mcmaste毕业证书)加拿大麦克马斯特大学毕业证【微信：741003700 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理(mcmaste毕业证书)加拿大麦克马斯特大学毕业证【微信：741003700 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理(mcmaste毕业证书)加拿大麦克马斯特大学毕业证【微信：741003700 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
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留信网认证的作用:
1:该专业认证可证明留学生真实身份【微信：95270640】
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
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办理旧金山分校毕业证UCSF学位证毕业证offer【微信：95270640 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理旧金山分校毕业证毕业证offerUCSF学位证【微信：95270640 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
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本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
办理(uw毕业证书)美国威斯康星大学麦迪逊分校毕业证【微信：741003700 】外观非常简单，由纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理(uw毕业证书)美国威斯康星大学麦迪逊分校毕业证【微信：741003700 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理(uw毕业证书)美国威斯康星大学麦迪逊分校毕业证【微信：741003700 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理(uw毕业证书)美国威斯康星大学麦迪逊分校毕业证【微信：741003700 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
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biography for darby galen depmsey : the young star
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Saucy%20 sauces[1]
- 1. Chpt. 21
- 2. Sauces are thickened liquids that complement other foods Add color and shine to dishes Contribute flavors that complement or accent the flavors of a particular dish Add richness, especially if sauce is high fat Add visual appeal Adds moisture
- 3. Allsauces are thickened liquids, which separates them from stocks Nappe’- the sauce is thick enough to coat the back of a spoon Sauces can be thickened with starches, purees, eggs or emulsions
- 4. A classic starch based thickener, equal parts flour and fat Three different types- white, blond, and brown White is cooked 3 to 5 minutes Blond is cooked 10 minutes Brown is cooked 20 to 30 minutes
- 5. A slurry is a mixture of cold liquid and starch Common slurry ingredients Cornstarch- starch from corn, inexpensive, glossy sauce Arrowroot- from tropical root, expensive, best choice is going to freeze sauce Flour- not glossy, not a pure starch, called a whitewash- American style gravy
- 6. Thickening liquid by adding pureed fruit or vegetables is called a coulis Reduction is boiling the sauce, causing the water to evaporate Intensifies sauce flavor
- 7. Using eggs yolks takes practice and skill Don’t want eggs to curdle or scramble You must temper the egg yolks
- 8. Mothersauces are the base sauces from which other sauces can be quickly made Béchamel sauce-milk and white roux Veloute’ – white stock and blond roux Demi-glace or brown sauce- brown stock and roux Tomato sauce Hollandaise sauce- eggs yolks and butter Derivative sauce is sauce that is made from a mother sauce Compound or small sauce
- 9. 1. Sweat vegetable flavorings in fat 2. Add herbs and tomatoes 3. simmer sauce Optional- Use a food processor to puree tomatoes
- 10. Salsas, relishes and chutneys Salsas- less acidic than relishes, spicy tendency Relishes- coarsely chopped veggies, marinated in vinegar Chutney- originate in India, can be spicy or mild, can be cooked or raw Butter sauces Beurre blanc- emulsified sauce made almost entirely of butter