WEEK 3 PREPARE SAUCES REQUIRED FOR MENU ITEMS.pptx

Grade 10 Home Economics

1. LET’S PLAY A GAME!

2. NAME ME! __ __ __ __ __ __ __ __ __ __

3. MAYONNAISE

4. __ __ __ __ __ __ __ __ __ __ __

5. TOMATO SAUCE

6. __ __ __ __ __

7. GRAVY

8. Prepare Sauces Required for Menu Items

9. Sauce is a fluid dressing for poultry, meat, fish, dessert and other culinary products. Sauce is a flavorful liquid, usually thickened that is used to season. Sauces serve a particular function in the composition of a dish and one of the important components of a dish. These enhance the taste of the food to be served as well as add moisture or succulence to food that are cooked dry.

10. Sauces also enhance the appearance of a dish by adding luster and sheen. A sauce that includes a flavor complementary to a food brings out the flavor of that food. It defines and enriches the overall taste and its texture.

11. Basic Sauces for Meat, Vegetable and Fish ( MOTHER SAUCES)

12. White sauce – It is basic ingredient is milk which is thickened with butter

13. Veloute sauce – It is chief ingredients are veal, chicken and fish broth, thickened with blonde roux

14. Hollandaise - It is a rich emulsified sauce made from butter, egg yolks, lemon juice and cayenne

15. Brown sauce/ espagnole - It is a brown roux-based sauce made with margarine or butter, flavor and brown stock

16. Tomato - It is made from stock (ham/pork) and tomato products seasoned with spices and herbs

17. Variation of Sauces Hot Sauces – made just before they are to be used. Cold sauces – cooked ahead of time, then cooled, covered, and placed in the refrigerator to chill.

18. What do you think is the easiest sauce to make? why? What do you think is the HARDEST sauce to make? why?

19. ACTIVITY Enumerate the Five Mother Sauces

20. ENRICHEMENT ACTIVITY Directions: Interview one member of your family in your home and ask them the different food that have sauces. List down 10.

21. THANK YOU

22. THICKENING AGENTS

23. Thickening agent Thickens sauce to the right consistency. The sauce must be thick enough to cling lightly to the food

24. Starches are the most commonly used thickeners for sauce making. Flour is the principal starch used. Other products include cornstarch, arrowroot, waxy maize, pre-gelatinized starch, bread crumbs, and other vegetables and grain products like potato starch and rice flour.

25. Starch granules are separated in two ways Mixing the starch with fat. Example: roux Mixing the starch with a cold liquid. Example: slurry

26. Roux – is a cooked mixture of equal parts by weight of fat and flour

27. 1. Fat A. Clarified butter . Using clarified butter results to finest sauces because of its flavor. B. Margarine. Used as a substitute for butter because of its lower cost C. Animal fat. Chicken fat, beef drippings and lard. D. Vegetable oil and shortening . Can be used for roux, but it adds no flavor.

28. 2. Flour The thickening power of flour depends on its starch content. Bread flour is commonly used in commercial cooking. It is sometimes browned for use in brown roux.

29. Kinds of Roux White roux – cooked just enough to cook the raw taste of flour; used for béchamel and other white sauces based on milk. Blond roux – cooked little longer to a slightly darker color; used for veloutes ´. Brown roux – cooked to a light brown color and a nutty aroma. Flour may be browned before adding to the fat. It contributes flavor and color to brown sauces.

30. Hygienic Principles and Practices in Sauce Making

31. 1. Make sure all equipment is perfectly clean. 2. Hold sauce no longer than 1 ½ hours. Make only enough to serve in this time, and discard any that is left over. 3. Never mix an old batch of sauce with a new batch. 4. Never hold hollandaise or béarnaise or any other acid product in aluminum. Use stainless-steel containers.

32. THANK YOU

33. Assignment Bring three (3) ready-made sauces.

34. Next Day……..Observation Day The learners will observe the similarities and differences of sauces that they brought. They will write their observation in ½ crosswise. One representative per group will discuss what they observed.

35. Observe the following pictures.

36. Making a Roux

37. Basic Finishing Techniques in Sauce Making

38. Reduction - Using reduction to concentrate basic flavors.

39. Straining - This is very important in order to produce a smooth, lump free sauce

40. Deglazing - To deglaze means to swirl a liquid in a sauté pan to cooked particles of food remaining on the bottom.

41. Enriching with butter and cream

42. Seasoning – adds and develop flavor

43. The following are the 6 Common Problems in Sauce Making

44. Lumpiness - This is usually the effect if the sauce is too dry and then additional liquid is added, adding too much liquid and then it is added quickly and when there is an incorrect temperature of the roux and liquid.

45. Poor Glass - This happens when the sauce is insufficient cooked

46. Incorrect consistency Result - When there is incorrect balance on the formula. This is also happens when the sauce is over cooked

47. Poor color - Using dirty utensils and incorrect cooking causes poor color of the sauce Raw starch flavor Start is insufficient cooked

48. Bitterness Happens when the raux is over browned, burden or over Cooked

49. Other common problem in sauce

50. Discarding- no longer useful or desirable .

51. Oiling off

52. Poor texture

53. Syneresis- the  contraction  of a gel accompanied by the  separating  out of liquid.

54. EVALUATION

55. Direction: Choose the correct answer from the given choices. Write the letter of your answer in your test notebook. Brown roux-based sauce made with margarine or butter, flavor and brown stock White sauce Espagnole Hollandaise Tomato sauce 2. Sauce made from butter, egg yolks, lemon juice and cayenne a. White sauce
b. Espagnole c. Hollandaise
d. Tomato sauce

56. 3. Are the most commonly used thickeners for sauce making. Starches Roux Fat Oil 4. A cooked mixture of equal parts by weight of fat and flour Starches Roux Fat Oil 5. Cooked little longer to a slightly darker color; used for veloutes ´. White roux Blond roux Brown roux

57. Enhancement activity Make a research on at least ten sauces and the food where it is commonly used in the Philippines. .Include descriptions. Write in one whole sheet of paper.