WORKSHEET 6

ANS NO 1.DEFINE SAUCE AND ITS TYPES:-

SAUCE IS A LIQUID OR SEMI LIQUID WHICH IS RICH IN
FLAVOUR AND USED TO PROVIDE BALANCE OF
FLAVOUR, COLOUR AND TEXTURE BY PAIRING WITH
FOOD.
TYPES OF SAUCE:-
1.MOTHER SAUCE/BASIC SAUCE
2.PROPRITORY SAUCE
3.DERIVATIVES
4.CONTEMPORORY SAUCE

ANS NO 2. MOTHER SAUCES AND AND STANDARD

RATIO COMPONENTS:-
1.BECHAMAL SAUCE:
BASE- MILK
THICKNING AGENT- WHITE ROUX
FLAVOURING AGENT- NUTMAG,CLOVE
RATIO IS 1:1:10
2.ESPAGNOLE SAUCE:
BASE- BROWN STOCK
THICKNING AGENT- BROWN ROUX
FLAVOURING AGENT- SACHET DE EPICES
RATIO IS 1:1:10
3.VELOUTE SAUCE:
BASE- WHITE STOCK
THICKNING AGENT- BROWN ROUX
FLAVOURING AGENT- PEPPER
RATIO. 1LTR WHITE STOCK (100gm FLOUR+100gm
BUTTER)
4.MAYONNAISE:
BASE- OLIVE OIL
THICKNING AGENT- EGG YOLK
FLAVOURING AGENT- MUSTERED
RATIO. FOR 1LTR MAYONNAISE
EGG YOLK-8
OLIVE OIL-1LTR
MUSTERED POWDER 3-4gm
5.HOLLANDAISE:
BASE- CLARIFIED BUTTER
THICKNING AGENT- EGG YOLK
FLAVOURING AGENT- BLACK PAPPER
RATIO.
EGG YOLK-8
CLEARIFIED BUTTER-1LTR
BLACK PAPPER -4 TO 5
6.TOMATO SAUCE:
BASE- BROWN STOCK
THICKNING AGENT- BROWN ROUX
FLAVOURING AGENT- HERBS,SMOKED MEAT,BACON

ANS NO 3.USES OF SAUCES:-

1. Flavour:
Sauces add flavour to the dish and at times, some liquids in which
foods are cooked, are processed and served as accompanying
sauces, or sometimes contrasting flavoured sauces are served to
bring about the character of the dish. A succulent, well-roasted
chicken is served with its own roast gravy but a duck is served
classically with an orange sauce.

2. Moisture:
The most important reason to serve a sauce is to provide moistness
to the food. A meat stew is a meal in itself and contains meat, starch
such as potatoes, etc. in a sauce made from the same liquid in which
it was cooked. Hence, it can be eaten as it is or with a bread; but a
roast leg of lamb cannot be eaten of its own as it would be dry and
will definitely require an accompanying sauce to go along with it.

In India people normally eat rotis and rice with gravies and curries
and these are also examples of sauces.
3. Visual Appeal:
Sauces are also used to provide a contrasting colour onto a plate, so
that the overall appearance of the dish is enhanced and it looks like
a work of art. Care should be taken while using sauces to offer
contrasting colours. The character of the main food item should not
be compromised because of the contrasting colours that a chef
wants to provide to his/her dish.

4. Texture:
This is one of the most important reasons as to why a sauce is
served along with a dish. Sauces add texture to the food and
enhance the overall experience. Traditionally, a crisp- fried texture
of the fish finger is enhanced by providing a creamy tartare sauce or
even a well-cooked juicy Indian kebab is served with a smooth paste
of mint and coriander, to offer the contrast in texture. Crunchy
poached prawns served since time immemorial with a cocktail sauce
has given rise to a classical starter called ‘prawn cocktail’.

5. Nutritional Factor:
The very need of providing the sauces in the first place was to use
the liquid that has leached out during the cooking process. While
roasting plump chicken, wonderful natural juices of the chicken
ooze out from the flesh and get collected in the roasting pan. These
juices contain all the flavours and nutrition that the chicken has to
offer and if not served along with the dish, the goodness of the dish
will be lost.