3. Sauce is a seasoned thickened liquid which add flavor to a certain
food. It can be spicy, sour, sweet and tasty and can be added to the
food to be a part of a main dish or as an accompaniment of the food.
Sauces are an essential element in cooking practices in all parts of
the world.
Sauce
4. Sauces may be used for savory dishes or for desserts. They can be
prepared cold but served lukewarm , prepared and served cold, like
mayonnaise, or can be cooked like bechamel and served warm or again
cooked and served cold like tomato sauce. Some sauces are industrial
inventions like Worcestershire sauce or other variations which can be
bought in ready-made like soy sauce or ketchup. However, there are still
freshly prepared by the cook using their expertise.
When you hear the term grand sauce, it may refer to a classic system of
sauces based upon French culinary standards.
Sauce
5. The grand sauces are also known as mother sauces or leading sauces
which include: brown sauce or espagnole, white sauce, tomato sauce,
warm butter sauces and emulsions. These sauces still hold a place of
importance in many kitchens. However, with the introduction of sauces
from around the world on the contemporary menu, the concept of the
grand sauces has changed.
Sauce
6. It that can be prepared in advance in a significant
amount, then finished flavored so that it is
custom fit to a particular dish. This approach
to sauce making still has a great deal of
relevance in the professional kitchen.
The sauce used to flavor a salad is commonly
called a salad dressing; well-known types
include ranch, thousand islands, and
vinaigrette.
8. A garnish is an item or substance used as a decoration or
embellishment accompanying a prepared food dish or
drink. It makes food or drink items more visually
appealing and may give added or contrasting flavor.
Some garnishes are selected mainly to augment the
visual impact of the plate, while others are selected
specifically for the flavor they may impart. Many
garnishes are not intended to be eaten, though for some
it is fine to do so. Parsley is an example of a traditional
garnish; this pungent green herb has small distinctly
shaped leaves, firm stems, and is easy to trim into a
garnish.
Garnish
9. You can familiarize the different tools and equipment in preparing sauces,
salad dressings, and garnishes as shown below:
11. Seasonings in general, are substances that
enhance the natural flavor of a food or a
combination of foods without changing its
flavor. Basic seasonings like salt and pepper
are added dramatically to improve the flavor
of the food without being specifically
perceived or detected as it is. It will bring out
the hidden flavors. Some seasonings, called
flavor enhancers, act somewhat differently.
Food seasonings add zest to our food.
Seasonings
12. Filipinos have traditionally used varied spices,
herbs and varied seasonings to enhance the
flavor of our native dishes. As a good cook you
can show your skills in preparing food using
natural seasonings available in the locality to
promote healthy cooked foods, not just by
using certain additives or artificial flavouring in
the process.
A flavor enhancer does not itself bring flavor to
a dish. Instead it acts to heighten the diners
perception of flavor, probably affecting the
taste buds in some way.
Seasonings
13. Its one of the oldest commodities known to man. It
has played a major role in history. Salt is one of the
widely used seasoning and is also found naturally in
some foods. It is a crystallinesubstance with the
chemical name Sodium Chloride (NaCl).
For mostcooked dishes, salt and other seasoning
should be added in small increment, with a tasting
after each addition, until the most desirable taste is
achieved. RA no. 8172 is a provision mandating all
salt to be fortified with iodine.
Basic seasoning includes:
Salt
14. The optimal amount of salt depends on the
food product being prepared and the
preferences of the person who will
consume the food. For most cooked
dishes, salt and other seasonings should
be added in small increment, with a tasting
after each addition, until the most
desirable taste is achieved.
Basic seasoning includes:
Salt
15. Is the dried unripe berry of a climbing vine.
During drying, the green berry becomes dark
brown or black.
White pepper- is the kernel of the ripe red
berry that has had the skin removed to reveal
the white interior.
Red pepper- comes from the plants of the
genus capsicum. It has also its distinctive
flavor.
2. Pepper
16. Is known as Monosodium glutamate (MSG) that
looks like salt. Chemically, sodium salt of an
amino acid is called glutamic acid. Glutamic acid
comes naturally in a variety of foods, including
tomatoes and mushrooms, and also is a
component of some protein molecules present in
such foods as meat, fish, poultry, legumes and
cereal grains.
3. Flavor enhancers
17. Spice is used to describe a variety of dried,
aromatic vegetable products that are used in
building the flavors of prepared food. Herb
usually refers to leaves and stem of soft stemmed
plants that grow in temperate climates.
4. Spices and herbs
19. 1. To improve the flavor, additional ingredients
such as the following may be added as the sauce
develops:
a. bones and trim
b. mirepoix (meer-PWAH;)- is a mixture of
chopped celery onions, and carrots. cut into small
pieces
c. mushroom trim- cut into large dice
d. herbs
e. garlic
f. shallots
20. 2. To thicken the sauce, the texture and to some
extent the color- of a brown sauce depends on the
type of thickener used. Any of the following
maybe used for thickening, depending on your
desired results:
a. roux /ru/ - is a substance created by cooking
wheat flour and fat
b. pureed mirepoix
c. reduction ( demi- glaze)
d. pure starch
21. 3. Finishing
Some ingredients may be added to the simmering
sauce after it has finished cooking:
a. Wine that was reduced from deglazing or has
simmered with aromatics.
b. Fortified wines such as port, madeira, or sherry
c. Whole butter cold, or at room temperature.
22. Matching a Sauce to a Dish
Appropriate for the flavor of the food with which it is paired.
Brown sauces have deep rich colors and tastes that make
them suitable to serve with the most red meats.
Match to the main ingredients cooking technique. Pair a
cooking technique that produces flavorful drippings (fond),
such as roasting or saut辿ing, with a sauce that makes use of
those drippings.
Suitable for the style of service. In a banquet setting or in any
situation where large amount of food must be served rapidly and at
the peak of flavor, choose a sauce that may be prepared in advance
and held in large quantities at the correct temperature without
affecting the quality.
23. Serving Sauces
Keep hot sauces hot. Check the temperature of the sauce, of
the food being sauced, and of the plate.
Add the sauce in a way that suits the texture of the food you
are serving.
Serve an appropriate portion of sauce. There should be an
enough sauce for every bite of the sauced food but not so
much that the dish looked swamped.
