Importance of Sauce and Dressing in Cooking

A Sauce is typically a cooked liquid that is frequently reduced or thickened to intensify its
flavor or texture. A dressing normally incorporates oil or mayonnaise in combination with
other liquids and seasonings to create a suspension usually without any need for cooking
during its preparation.
5 Basic French Mother Sauce
French chef Marie Antoine-Carême was the first to organize all the French sauces into groups
that were based on four foundational sauces. Later, French chef Auguste Escoffier added one more
sauce (Sauce Tomat) so that there were now five "mother sauces," which he codified in recipe form
in Le Guide Culinaire in 1903.
Some Sauce Facts
In essence, a sauce is a liquid that is thickened. There are a variety of ways in which this can be
done, but with regards to the mother sauces, thickening is usually achieved with a roux, emulsion, or
reduction.
A roux is a combination of equal parts fat and flour that is cooked together until the flour flavor has
disappeared and the desired color is achieved. The fat used is generally butter, but other fats, such as
lard or vegetable oil, can be substituted. Roux is a versatile thickening agent and used in three of the
five mother sauces.
An emulsion is a mixture of two liquids that are usually unmixable, such as oil and vinegar.
A reduction is the process of thickening a sauce by simmering or boiling to remove moisture.

1. Béchamel -This is roux whisked with milk or other dairy to make a white sauce. Ever made
macaroni and cheese or chicken pot pie? The base of both these dishes is béchamel. By itself,
béchamel is quite bland or tasteless, which is why it is usually cooked with other ingredients and not
used as a finishing sauce.
 
2. Velouté-A velouté (vuh·loo·tee) is a light roux whisked with chicken, turkey, fish or any other
clear stock. The resulting sauce takes on the flavor of the stock, and the name is derived from the
French word for velvet, which aptly describes this smooth but light and delicate sauce. It is usually
served over fish or poultry that has been delicately cooked, like by poaching or steaming.
3. Espagnole-Sauce espagnole is a basic brown sauce. It's made of brown beef or veal stock, tomato
puree, and browned mirepoix, all thickened with a very dark brown roux. This sauce is sometimes
used at the foundation for boeuf bourguinon (buhf bor·guh·nyaan)  is a classic French recipe from
the Burgundy region in east-central France. This region is famous for their wine, so it makes sense that
the food that comes from this region reflect the wine culture and demi-glace.( Demi-glace is an
incredibly rich, thick sauce that's made from reducing brown (veal or beef, traditionally) stock and red wine
or Espagnole sauce down to an almost syrup consistency. It's commonly used as a stand-alone sauce in
classic dishes or as a base for other sauces.)
4. Tomato Sauce-This is made by cooking tomatoes down into a thick sauce but used to also be
thickened with roux. Unlike more modern-day tomato sauces, the classic French tomato sauce is
flavored with pork and aromatic vegetables.
5. Hollandaise-This is the one mother sauces not thickened by a roux. Instead, it's thickened by an
emulsion of egg yolk and melted butter, which means it's a stable mixture of two things that usually
normally can't blend together. This is a very delicate sauce because the emulsion can easily break,
and rich hollandaise is usually used as a dipping sauce for asparagus or a finishing sauce for dishes
like Eggs Benedict. Sauce Bearnaise is Hollandaise with Tarragon, Chevril and shallots (sometime
using white wine vinegar in lieu of lemon).
Appetizers provide a chance to whet your appetite and enjoy some of the best flavours of the meal to come .
They also give you a chance to try new foods and get a feel for the overall tone and theme of the meal. Some examples of
the most popular appetizers include dips, salads, dunkers, soups, etc.
What is an appetizer?
It is the tiny bits of food that are served before the main course. It is usually a delicious slight piece of food
that will give a hint about the main course. There are many varieties of appetizers like:
Finger foods - it is the type of appetizers that are meant to be eaten directly using the person's hands, most
common examples of this are french fries, sausage rolls, quiches, and sandwiches.

Soups - these are the type of soft foods that is commonly serve in formal gatherings, common example of
this are: Clam chowder, beef soup, chicken soup, tortilla soup, and chicken noodle soup.

Dips - it is usually used to add flavor or texture to other foods.Veggies & Fruits - plain vegetables and fruits
that are commonly serve as raw

Quiches - /kēSH/Quiche is a pie that originated in northeastern France in the Alsace-Lorraine region. The key to great
quiche is a flaky crust and a creamy custard filling that holds a cut edge.

Meat and cheese - small servings of meats and cheese that will increase the person's appetite.

Modern culinary operations refer to cold dishes as foods prepared in advance and serve cold. Among them
are cold appetizers and salads with dressing. A Chef GARDEMANGER, know to be the specialist of COLD
DISHES is the head of the Cold Dishes is the head of the Cold Kitchen.He leads his crew in preparing cold
dishes and in arranging them in plates and platters withelegant garnish.Fruits and vegetables are usually cut
and carve in a special way. The presentations requires artistic skills, insuring that harmony and proper
combination of cuts and colors are observed.

The word appetizer refers to the variety of foods that stimulate the appetite and therefore served as the first
course in a meal. Soup sometimes ommittedto give way for anappetizer.If the soup is served after an
appetizer, it could be spicy and clear as in case of consomme, clear ox-tail soup, and real turtle soup. Clear
soup helps to stipulate the palate.

A sauce is typically a cooked liquid that is frequently reduced or thickened to intensify its
flavor or texture. A dressing normally incorporates oil or mayonnaise in combination with
other liquids and seasonings to create a suspension usually without any need for cooking
during its preparation.

Classifications of Appetizer
Cocktails-A dish of cold food often bound or served with a dressing or sauce and generally served as an
appetizer or dessert.

Hors D’ Oeruvres- (‘Ordowbra’) bite or small portion of hot or cold food that is served before a meal to
stimulate the appetite. It is also referred to as a snack in addition to the menu.They are ofeten served
together with coctail and drinks during the cocktail parties.

10 pcs Prawns Remove head and shell and cut slightly in the inside body to straighten cut lengtjwide at the
back part

Chopped red onion, green onions, garlic, cabbage

Add to ground meat. Mix and add black pepper, salt sugar.

Get lumpia wrapper with triangle shape. Put meat, prawn at the center.wrap and fry. Arrange and garnish
with mayonnaise and catsup.