LAS 3 - Sauces.pptx Junior HS Cookery 10

Sauces is essential to our dry foods.

1. SAUCES

2. SAUCES A flavorful liquid, usually thickened, used to season, flavor, and enhance other foods.

3. SAUCES adds… Moisture Flavor Appearance (color and shine) Richness Interest and Appetite Appeal

4. INGREDIENTS USE IN SAUCES… liquid ingredients thickening agents seasonings flavorings

5. LIQUID INGREDIENTS the milk white stock brown stock tomato juice butter. Leading sauces because they are which the most sauces are made from.

6. Thickening agents Starches Roux Liaison Sauces must be thick to cling lightly to dishes.

7. Thickening agents Starches The most common thickening agents.

8. Thickening agents Starches Flour Beurre manié (burr mahn -yay) Cornstarch Breadcrumbs Arrowroot White wash

9. Thickening agents 1. Flour The principal starch used in sauce making. This is done by mixing the starch with fat or mixing the starch in order to prevent lumping.

10. Thickening agents 2. Beurre manié (burr mahn -yay) A mixture of equal parts of butter and flour to form a paste. It is used for quick thickening at the end of cooking to finish the sauce.

11. Thickening agents 3. Cornstarch P roduces a clear sauce with glossy texture. It is dissolved in cold water until smooth, before stirring into hot liquid.

12. Thickening agents 4. Breadcrumbs Thicken the liquid quickly. These are useful if smoothness of texture is not desired.

13. Thickening agents 5. Arrowroot It yields an even clearer sauce, compared to cornstarch. URARO

14. Thickening agents 6. White wash A thin mixture of flour and cold water. It has good flavor and the fine texture as with roux.

15. Thickening agents 2. Roux White roux Blonde roux Brown roux

16. Thickening agents 2. Roux A cooked mixture of equal parts of fat and flour. It must be stiff, not pourable o runny. Too much use of fat makes the sauce gravy.

17. Thickening agents 1. White roux This is cooked for a few minutes, until the raw taste is done. It has a frothy, chalky and slightly gritty appearance before it takes on color. It is used for bechamel sauce and other milk-based sauces.

18. Thickening agents 2. BLONDE roux Also known as pale roux. It is cooked longer, just until the roux becomes slightly dark. It is used for velouté sauces or sauces based on white stock.

19. Thickening agents 2. Roux – BROWN roux T his is cooked over low heat until it becomes light brown in color with nutty aroma. For a darker brown roux, the flour is browned in an oven before adding the fat. It is more flavorful and adds color to brown sauces.

20. Thickening agents 3. Liaison Created by beating the egg yolks with heavy cream until it becomes smooth. It is used as a finishing touch to enhance the flavor and smoothness of the sauce.

21. SEASONINGS AND FLAVORINGS Salt pepper spices herbs Mustard sugar vinegar U sed to enhance the flavor of the sauce.

22. THE LEADING SAUCES Sauce Liquid ingredient Thickening used Basic sauce White sauce Milk Roux Bechamel sauce Blond sauce Chicken stock Fish stock Veal stock Roux Chicken velouté Fish velouté Veal velouté Brown sauce Dark stock Roux Espagnole Red sauce Tomato juice or tomato stock Roux or tomato Tomato sauce Yellow Butter/lemon juice Egg yolk Hollandaise

23. VARIATION OF SAUCES 1. Hot sauces – made just before they are to be used. 2. Cold sauces – cooked ahead of time, then cooled, covered and placed in the refrigerator to chill.

24. COMMON PROBLEM IN SAUCES

25. COMMON PROBLEM IN SAUCES 1. Discarding get rid of (someone or something) as no longer useful or desirable.

26. COMMON PROBLEM IN SAUCES 2. Oiling-off when the fat or oil in a sauce separates from the other ingredients, resulting in a thin layer of oil floating on top of the sauce. This can make the sauce look greasy and unappetizing, and can also affect the texture and flavor.

27. COMMON PROBLEM IN SAUCES 3. Poor texture If the consistency of a sauce is too thin or the flavor too weak,  adjust it by gently simmering the sauce to reduce, thicken and concentrate the flavors . Other alternatives include adding a thickening agent, cream, a swirl of butter, or a liaison of egg yolk and cream.

28. COMMON PROBLEM IN SAUCES 5. Oil StreaKING Oil streaking, on the other hand, occurs when the fat or oil in the sauce forms visible streaks or droplets throughout the sauce, rather than separating out completely. This can also affect the texture and appearance of the sauce.

29. COMMON PROBLEM IN SAUCES 4. Syneresis (weeping) Syneresis or weeping is the process in which gel shrinks and looses the entire liquid present inside it after standing for a long time.

30. Hygienic Principles and Practices in Sauce Making

31. 1. Make sure all equipment is perfectly clean.

32. 2. Hold sauce no longer than 1 ½ hours. Make only enough to serve in this time, and discard any that is left over.

33. 3. Never mix an old batch of sauce with a new batch.

34. 4. Never hold hollandaise or béarnaise or any other acid product in aluminum. Use stainless-steel containers.

35. 4. Never hold hollandaise or béarnaise or any other acid product in aluminum. Use stainless-steel containers.

36. Activity 2 : Essay Direction: Explain: How do sauces affect the appearance and flavor of the dishes? __________________________________________________________________________________________________________________________________________________________________________________________________________________________. Your answer will be rated using the rubric for scoring below 4 – very clearly explained the answer 3 – clearly explained the answer 2 – partially explained the answer 1 – not able to explain the answer