NAME: RHEA MAE BRAGAT. SECTION:10ST.

MATTHEW
DAY:WEEK22 FEBRUARY 4,2022
Core Content: Types of Thickening Agents and Convenience
Products
DAY 5
TRANSFER! ACTIVITY: COLLAGE IT!
Explanation:
Based on my collage above those are the 5 Different
Sauces. A sauce is essentially a liquid plus some sort
of thickening agent along with other flavoring
ingredients. Each of the five mother sauces is made
with a different liquid, and a different thickening agent
—although three of the mother sauces are thickened
with a roux, in each case the roux is cooked for a
different amount of time to produce a lighter or darker
color. The five mother sauces are Béchamel, Velouté,
Espagnole, Hollandaise, and Tomato. In addition
The béchamel It can be made in its most basic form by just
combining roux and cream. The Velouté begins with a white
roux, but then it gets mixed with white stock made from fish,
chicken, or veal. The Espagnole gives that signature
richness to boeuf bourguignon, lamb, duck, veal,
and other hearty dishes. The Hollandaise sauce is
an emulsion where egg yolks are suspended in
melted butter to create a creamy, rich sauce. Lastly,
the Tomato sauce  it is made from stock (ham/pork)
and tomato products seasoned with spices and
herbs. Nonetheless , each one of the sauces like the
head of its own unique family.yAME:RHEA MAE BRAGAT
SECTION: 10 ST. MATTHEW
DAY: WEEK 22. FEBRUARY 2,2022

HOT SAUCES COLD

SAUCES
•HOLLANDAISE SAUCES •VINAIGRETTE
SAUCES
INGREDIENTS INGREDIENTS
 1 large egg, separated  •¼ Cup Extra Virgin Olive Oil
 1 Tbsp water  •1 Tbsp Apple Cider vinegar
 1/2 Tbsp lemon juice •1½ Tsp Honey
 4 Tbsp butter •½ Tsp Dijon Mustard
  1/8 tsp salt • 1Tsp Kosher Salt
 1/8 tsp cayenne pepper  •Black pepper

•HARISSA SAUCES • AIOLI

SAUCES

INGREDIENTS INGREDIENTS
•¼Cup Cumin seeds • 3 cloves garlic
•¼ cup Coriander seeds •Salt
•4 Small dried chile pepper • 1 Cup mayonnaise
• 2 garlic cloves • 2 ½ Tsp Fresh Lemon juice
• Salt
• 2-3 Tsp Olive Oil