SHS-TVL Prepare Sauces Required for Menu Item.pptx

PREPARE
SAUCES
REQUIRED
FOR MENU
ITEM

SAUCES
One of the important components of a
dish is the sauce. Sauces serve a
particular function in the composition
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. 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. 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, FLAVOR AND ENHANCE OTHER
FOODS. IT ADDS:
1. MOISTNESS
2. FLAVOR
3. RICHNESS
4. APPEARANCE (COLOR AND SHINE)
5. APPEAL

BASIC SAUCES
FOR MEAT,
VEGETABLES,
AND FISH

1. WHITE SAUCE
- ITS BASIC
INGREDIENT IS
MILK WHICH IS
THICKENED
WITH FLOUR
ENRICHED
WITH BUTTER

2. VELOUTE
SAUCE- ITS
CHIEF
INGREDIENTS
ARE VEAL,
CHICKEN AND
FISH BROTH,
THICKENED
WITH BLONDE
ROUX.

3. HOLLANDAISE
– IT IS A RICH
EMULSIFIED
SAUCE MADE
FROM BUTTER,
EGG YOLKS,
LEMON JUICE
AND CAYENNE

4. EMULSION – (AS
FAT IN MILK)
CONSISTS OF
LIQUID DISPERSED
WITH OR WITHOUT
AN EMULSIFIER IN
ANOTHER LIQUID
THAT USUALLY
WOULD NOT MIX
TOGETHER.

5. BROWN SAUCE
/ ESPAGNOLE – IT
IS A BROWN
ROUX-BASED
SAUCE MADE
WITH MARGARINE
OR BUTTER,
FLAVOR AND
BROWN STOCK.

6. TOMATO – IT
IS MADE FROM
STOCK
(HAM/PORK)
AND TOMATO
PRODUCTS
SEASONED
WITH SPICES
AND HERBS.

A. 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.

A THICKENING
AGENT
THICKENS
SAUCE TO THE
RIGHT
CONSISTENCY.
THE SAUCE
MUST BE THICK
ENOUGH TO
CLING LIGHTLY
TO THE FOOD.

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,
BREADCRUMBS, AND
OTHER VEGETABLES
AND GRAIN PRODUCTS
LIKE POTATO STARCH
AND RICE FLOUR.

STARCHES THICKEN BY
GELATINIZATION, WHICH IS
THE PROCESS BY WHICH
STARCH GRANULES ABSORB
WATER AND SWELL MANY
TIMES THEIR ORIGINAL SIZES.
STARCH GRANULES MUST BE
SEPARATED BEFORE HEATING
IN LIQUID TO AVOID
LUMPING. LUMPING OCCURS
BECAUSE THE STARCH ON
THE OUTSIDE OF THE LUMP
QUICKLY GELATINIZES INTO A
COATING THAT PREVENTS
THE LIQUID FROM REACHING
THE STARCH INSIDE.

STARCH GRANULES ARE
SEPARATED IN TWO
WAYS:
• MIXING THE STARCH
WITH FAT. EXAMPLE:
ROUX
• MIXING THE STARCH
WITH A COLD LIQUID.
EXAMPLE: SLURRY

ROUX – IS A COOKED
MIXTURE OF EQUAL
PARTS BY WEIGHT OF
FAT AND FLOUR.
A ROUX MUST BE
COOKED SO THAT THE
SAUCE DOES NOT
HAVE A RAW,
STARCHY
FLOUR TASTE. THE
KINDS OF ROUX
DIFFER ON HOW
MUCH THEY ARE

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.

• 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 A
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

METHODS OF PREPARING SAUCES
Sauces Blanches
(White Sauce)
Milk Stock Cream
Light Sauce 1 tbsp 1 tbsp. 1 cup
General Sauce 1½ tbsps 1 ½ tbsp. 1 cup
Thick Sauce 5 tsps 2 tbsps. 1 cup

HYGIENIC PRINCIPLES AND
PRACTICES IN SAUCE MAKING
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.

MAKING ROUX
 Procedure:
1. Melt fat.
2. Add correct amount of flour, and
stir until fat and flour is thoroughly
mixed.
3. Cook to the desired degree of
white, blond or brown roux.

BASIC FINISHING
TECHNIQUES IN
SAUCE MAKING

REDUCTION
• USING REDUCTION TO
CONCENTRATE BASIC FLAVORS
THE WATER EVAPORATES WHEN
SIMMERED. THE SAUCE BECOMES
MORE CONCENTRATED AND
MORE
FLAVORFUL.
• USING REDUCTION TO ADJUST
TEXTURES THE SAUCE MAY BE
SIMMERED UNTIL IT REACHES
THE DESIRED THICKNESS. STOCK
OR OTHER LIQUID MAY BE
ADDED TO THICKENED SAUCE TO
THIN IT OUT, THEN SIMMER TO
REDUCE TO THE RIGHT
CONSISTENCY.
• USING REDUCTION TO ADD
NEW FLAVORS. GLAZES OR
REDUCED STOCKS ARE ADDED TO
SAUCES

2. STRAINING
THIS IS VERY
IMPORTANT IN ORDER
TO PRODUCE A
SMOOTH, LUMP FREE
SAUCE. STRAINING
THROUGH A CHINA
CAP LINED WITH
SEVERAL LAYERS OF
CHEESECLOTH IS
EFFECTIVE

3. DEGLAZING
TO DEGLAZE MEANS TO
SWIRL A LIQUID IN A
SAUTÉ PAN TO COOKED
PARTICLES OF FOOD
REMAINING ON THE
BOTTOM.
LIQUID SUCH AS WINE OR
STOCK IS USED TO DEGLAZE
THEN REDUCED BY ONE-
HALF OR THREE FOURTHS.
THIS REDUCTION, WITH THE
ADDED FLAVOR OF
THE PAN DRIPPINGS, IS THEN
ADDED TO THE SAUCE.

4. ENRICHING WITH BUTTER
AND CREAM LIAISON MIXTURE
OF EGG YOLKS AND CREAM
ADDED TO SAUCE TO GIVE
EXTRA RICHNESS AND
SMOOTHNESS.
• HEAVY CREAM - ADD TO GIVE
FLAVOR AND
RICHNESS TO SAUCE
• BUTTER - ADD SOFTENED
BUTTER TO HOT SAUCE
AND SWIRL UNTIL IT MELTS.
SERVE IMMEDIATELY
TO PREVENT SEPARATION OF
BUTTER
BUTTER GIVES EXTRA SHINE
AND SMOOTHNESS
TO THE SAUCE.

5. SEASONING – ADDS AND DEVELOP FLAVOR
EX:
• SALT
• LEMON JUICE
• CAYENNE
• WHITE PEPPER
• SHERRY AND MADEIRA

SHS-TVL Prepare Sauces Required for Menu Item.pptx

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SHS-TVL Prepare Sauces Required for Menu Item.pptx