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Sauce Types & Preparation Guide

The document discusses the classification of sauces and identifies the five principal classifications: Béchamel, Veloute, Espagnole, Purée, and Jus Lie. Each classification is then defined and its ingredients and preparation process described in the following sections.

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Jaine Luz
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2K views11 pages

Sauce Types & Preparation Guide

The document discusses the classification of sauces and identifies the five principal classifications: Béchamel, Veloute, Espagnole, Purée, and Jus Lie. Each classification is then defined and its ingredients and preparation process described in the following sections.

Uploaded by

Jaine Luz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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CLASSIFICATIO

N OF SAUCES
COOKERY TVL
OBJECTIVES
At the end of the lesson, you will be able to understand
the concepts in preparing Stocks, Sauces and Soups.
Specifically, you are expected to:

• identify and deal with problems in the preparation of


sauce
• understand basic concepts and underlying theories in
preparing sauce
• evaluate sauces for flavor, color, and consistency
• present and evaluating soup

2
CLASSIFICATION
OF SAUCES
There are five principal classifications
or types of sauce from which all other
sauces are derived (made).
• Béchamel
• Veloute
• Espagnole
• Purée
• Jus Lie

3
Béchamel

• is a white sauce, made with


milk and thickened with
a roux.
• during the cooking process, a
cloute onion will be added to
enhance the flavour.
• Milk is the based liquid

4
Béchamel

• is a white sauce, made with


milk and thickened with
a roux.
• during the cooking process, a
cloute onion will be added to
enhance the flavour.
• Milk is the based liquid

5
Veloute

• A veloute is made by
thickening a stock with a
blonde roux.
• As a result, a white stock will
take a light brown colour when
the roux is added.
• White veal stock/Chicken
stock/Fish stock
6
Espagnole

• is made using a brown stock


with a brown roux to thicken
it.
• traditional Sunday lunch
gravy is a very basic example
of an Espagnole
• a true Espagnole will take
considerably longer to make.
7
Purée

• Purees are the result of a fruit


or vegetable being cooked or
processed to a point where
they lose structure and become
a liquid.
• This is then strained or forced
through a sieve to give a thick
liquid form of the primary
ingredient. 8
Jus Lie

• Jus Lie is produced by


thickening the reduced cooking
juices or stock and thickening
them with arrowroot

9
Jus Lie

• Jus Lie is produced by


thickening the reduced cooking
juices or stock and thickening
them with arrowroot

10
“ Business opportunities are like
buses. There’s always another
one coming.

”
Richard Branson

11 Presentation title 20XX

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