Lo 2 prepare sauces

Prepare Sauce

1. PREPARE STOCKS, SAUCES AND SOUPS

2. Objectives: At the end of the lesson, you will be able to: Identify the types of sauces Demonstrate the types of sauces Put value the importance of stocks in making sauces Objectives:

3. PREPARE SAUCES REQUIRED FOR MENU ITEMS

4. VARIETY OF HOT AND COLD SAUCES FROM CLASSICAL AND CONTEMPORARY RECIPES BASED ON THE REQUIRED MENU ITEMS MAKE DERIVATIVES FROM MOTHER SAUCES

5. COLD SAUCES VINAIGRETTE a cold emulsion of oil and vinegar with other flavorings and seasonings used extensively in salad preparation. Vinaigrettes can also be used as marinades for meats, fish or poultry and can be served hot or cold MAYONNAISE A stable emulsion of egg yolks and oil with additional emulsifiers and seasonings.

6. HOW TO MAKE VINAIGRETTE DRESSING INGREDIENTS: 1 Tbsp. VINEGAR 3 Tbsp. OLIVE OIL 1 tsp. MUSTARD 2 Cloves GARLIC (Optional) 1 tsp. PEPPER Salt to taste PROCEDURES: Add one part vinegar, three parts oil, garlic, mustard and salt and pepper to a jar with a tight-fitting lid. Give it a good shake. When the mixture comes together, your vinaigrette is done. This method is great for making extra to keep on hand in the fridge for a couple of weeks

7. HOW TO MAKE MAYONNAISE DRESSING INGREDIENTS: 2 egg yolks 1.5 tbsp. Lemon 1 tbsp. D ijon Mustard 300 ml/10 oz Vegetable oil 1 tsp. PEPPER Salt to taste PROCEDURES: Add an egg to the bowl of your food processor and process for about 20 seconds. Add mustard, vinegar, and salt then process for another 20 seconds. Slowly add the oil, in tiny drops, until about a quarter of the oil has been added. Adding the oil slowly is really important.

8. SALAD DRESSING A generic term for cold sauces that are primarily meant to be served as condiments for salads. Salad dressing also refers to a cooked dressing with eggs, oil, seasonings and additional flavourings. COLD SAUCES

9. COLD SAUCES

10. COLD SAUCES

11. COLD SAUCES

12. COLD SAUCES

13. 1. BÉCHAMEL SAUCE Béchamel sauce is probably the simplest of the 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. Béchamel can be used as an ingredient in baked pasta recipes like lasagna , and also in casseroles. MOTHER SAUCES

14. How to make Béchamel Sauce

15. How to make Béchamel Sauce

16. And Other Sauces related to béchamel

17. Velouté sauce is another relatively simple mother sauce, made by thickening white stock with a roux and then simmering it for a while. While the chicken velouté , made with chicken stock, is the most common type, there is also a veal velouté and fish velouté . MOTHER SAUCES 2. VELOUTÉ SAUCE

18. How to make Velouté Sauce

19. How to make Velouté Sauce

20. And Other Sauces related to Velouté

21. Also sometimes called Brown Sauce, is a slightly more complex mother sauce. Espagnole is made by thickening brown stock with a roux. So in that sense, it's similar to a velouté . The difference is that Espagnole is made with tomato purée and mirepoix for deeper color and flavor . And, the brown stock itself is made from bones that have first been roasted to add color and flavor . MOTHER SAUCES 3. ESPAGNOLE SAUCE

22. How to make Espagnole Sauce

23. How to make Espagnole Sauce

24. How to make Espagnole Sauce

25. Hollandaise sauce is unlike the mother sauces we've mentioned so far, due to 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. MOTHER SAUCES MOTHER SAUCES 4. HOLLANDAISE SAUCE

26. How to make Hollandaise Sauce

27. How to make Hollandaise Sauce

28. 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. MOTHER SAUCES MOTHER SAUCES 5 . TOMATO SAUCE

29. How to make Tomato Sauce

30. Variety of thickening agents, seasonings and flavorings appropriately It is a flour and fat cooked together and used to thicken sauces. Equal parts of flour to fat (clarified butter is traditional). There are three different stages for rouxs including white, blond and brown. Full thickening power is not realized until sauce or soup is brought up to a simmer after the roux is incorporated. Ratio 1:1 ( Flour:Fat ) 1. ROUX

31. A . White – Cooked until frothy and bubbly, used in Béchamel B . Blond – Cooked slightly longer, takes on a little color, and becomes ivory in appearance ; used in Véloute C . Brown – Cooked to a darker color and a nutty aroma; used in Espagnole . TYPES OF ROUX

32. It is a binding or thickening agent of a sauce, often based on egg yolks. A mixture of heavy cream and eggs, added just at the end of the cooking process to slightly thicken, but mostly enrich, sauces and soups. The standard ratio for a liaison is 16:1:2. So for every 16 ounces (or one pint) of sauce, you will need 1 egg yolk and 2 ounces of cream. The liaison will be tempered with up to 1/3 of the warm sauce or soup before incorporated. This helps to keep the eggs from coagulating. Ratio 1:4 (Egg yolk: Heavy cream Variety of thickening agents, seasonings and flavorings appropriately 2 . LIASON THICKENER

33. It is a mixture of water and flour is whisked together into a “slurry” before being incorporated into a sauce. The water helps to hydrate the starch molecules in the flour, preventing the flour from clumping when it hits the hot sauce or soup. Variety of thickening agents, seasonings and flavorings appropriately 3. WHITE WASH (SLURRY)

34. It is a mixture of water and flour is whisked together into a “slurry” before being incorporated into a sauce. The water helps to hydrate the starch molecules in the flour, preventing the flour from clumping when it hits the hot sauce or soup. Variety of thickening agents, seasonings and flavorings appropriately 4 . BEURRE MANIE

35. Variety of thickening agents, seasonings and flavorings appropriately 5. CORNSTARCH Has twice the thickening power of flour. Most commonly added to a soup or sauce in a slurry form, using a 1:1 mixture of water to Corn Starch. To thicken a sauce or soup with the consistency of water to a traditional nape stage (coats the back of a spoon

36. Variety of thickening agents, seasonings and flavorings appropriately 6. ARROW ROOT Derived from the roots of tropical plants. It is used the same way as cornstarch and is similar in texture, appearance, and thickening power, but more expensive .

37. Variety of thickening agents, seasonings and flavorings appropriately 7. FARINE Literally the French word for “flour”. As a thickening technique it refers to dusting your product (usually a protein) in flour.

38. 1. SALT AND PEPPER SALT - is a mineral consisting primarily of sodium chloride ( NaCl ), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt. PEPPER - is a flowering vine in the family Piperaceae , cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. TYPES OF SEASONING IN MAKING SAUCES

39. 2. HERBS & SPICES Herbs are usually the fresh or dried leaves of succulent plants that tend to grow in particularly temperate climates. Spices generally refer to any seasoning made from the other parts of the plant besides the leaves, including the roots, stems, bark, seeds, fruit or buds Seasoning Blends TYPES OF SEASONING IN MAKING SAUCES

40. THANK YOU AND HAVE A NICE DAY!