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SHS-TVL Prepare Sauces Required for Menu Item.pptx

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Hyeunah Miguri

Sauces are an important component of dishes that can enhance taste, moisture, texture and appearance. They are usually thickened liquids that add flavor, richness and moisture to foods. Common basic sauces include white sauces made with milk and roux, velout辿 sauces made with stock and roux, and hollandaise made with butter, eggs and lemon. Proper preparation of sauces requires careful attention to cleanliness, proper thickening techniques like roux, and finishing touches like reduction, straining and butter enrichment.

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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.
THICKENING AGENTS
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 BCHAMEL AND OTHER WHITE SAUCES BASED ON MILK.
BLOND ROUX COOKED A LITTLE LONGER TO A SLIGHTLY DARKER COLOR; USED FOR VELOUTES卒
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
SHS-TVL Prepare Sauces Required for Menu Item.pptx
METHODS OF PREPARING SAUCES Sauces Blanches (White Sauce) Milk Stock Cream Light Sauce 1 tbsp 1 tbsp. 1 cup General Sauce 1遜 tbsps 1 遜 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 遜 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 BARNAISE 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 SAUT 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
GRAVY
BECHAMEL SAUCE
HOLLANDAISE SAUCE

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SHS-TVL Prepare Sauces Required for Menu Item.pptx

  • 2. 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.
  • 3. 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
  • 5. 1. WHITE SAUCE - ITS BASIC INGREDIENT IS MILK WHICH IS THICKENED WITH FLOUR ENRICHED WITH BUTTER
  • 6. 2. VELOUTE SAUCE- ITS CHIEF INGREDIENTS ARE VEAL, CHICKEN AND FISH BROTH, THICKENED WITH BLONDE ROUX.
  • 7. 3. HOLLANDAISE IT IS A RICH EMULSIFIED SAUCE MADE FROM BUTTER, EGG YOLKS, LEMON JUICE AND CAYENNE
  • 8. 4. EMULSION (AS FAT IN MILK) CONSISTS OF LIQUID DISPERSED WITH OR WITHOUT AN EMULSIFIER IN ANOTHER LIQUID THAT USUALLY WOULD NOT MIX TOGETHER.
  • 9. 5. BROWN SAUCE / ESPAGNOLE IT IS A BROWN ROUX-BASED SAUCE MADE WITH MARGARINE OR BUTTER, FLAVOR AND BROWN STOCK.
  • 10. 6. TOMATO IT IS MADE FROM STOCK (HAM/PORK) AND TOMATO PRODUCTS SEASONED WITH SPICES AND HERBS.
  • 11. A. VARIATION OF SAUCES 1. HOT SAUCES MADE JUST BEFORE THEY ARE TO BE USED.
  • 12. 2. COLD SAUCES COOKED AHEAD OF TIME, THEN COOLED, COVERED, AND PLACED IN THE REFRIGERATOR TO CHILL.
  • 14. A THICKENING AGENT THICKENS SAUCE TO THE RIGHT CONSISTENCY. THE SAUCE MUST BE THICK ENOUGH TO CLING LIGHTLY TO THE FOOD.
  • 15. 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.
  • 16. 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.
  • 17. STARCH GRANULES ARE SEPARATED IN TWO WAYS: MIXING THE STARCH WITH FAT. EXAMPLE: ROUX MIXING THE STARCH WITH A COLD LIQUID. EXAMPLE: SLURRY
  • 18. 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
  • 19. 1. FAT A. CLARIFIED BUTTER. USING CLARIFIED BUTTER RESULTS TO FINEST SAUCES BECAUSE OF ITS FLAVOR
  • 20. B. MARGARINE. USED AS A SUBSTITUTE FOR BUTTER BECAUSE OF ITS LOWER COST
  • 22. WHITE ROUX COOKED JUST ENOUGH TO COOK THE RAW TASTE OF FLOUR; USED FOR BCHAMEL AND OTHER WHITE SAUCES BASED ON MILK.
  • 23. BLOND ROUX COOKED A LITTLE LONGER TO A SLIGHTLY DARKER COLOR; USED FOR VELOUTES卒
  • 24. 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
  • 26. METHODS OF PREPARING SAUCES Sauces Blanches (White Sauce) Milk Stock Cream Light Sauce 1 tbsp 1 tbsp. 1 cup General Sauce 1遜 tbsps 1 遜 tbsp. 1 cup Thick Sauce 5 tsps 2 tbsps. 1 cup
  • 27. HYGIENIC PRINCIPLES AND PRACTICES IN SAUCE MAKING 1. MAKE SURE ALL EQUIPMENT IS PERFECTLY CLEAN. 2. HOLD SAUCE NO LONGER THAN 1 遜 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 BARNAISE OR ANY OTHER ACID PRODUCT IN ALUMINUM. USE STAINLESS-STEEL CONTAINERS.
  • 28. 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.
  • 30. 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
  • 31. 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
  • 32. 3. DEGLAZING TO DEGLAZE MEANS TO SWIRL A LIQUID IN A SAUT 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.
  • 33. 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.
  • 34. 5. SEASONING ADDS AND DEVELOP FLAVOR EX: SALT LEMON JUICE CAYENNE WHITE PEPPER SHERRY AND MADEIRA
  • 35. GRAVY