Openly demonstrate our basic and

advanced knowledge and skill in

chosen TLE programs as
experienced individual and improve
according to the feedback receive
from our teacher.
What is Sauce?
• A flavorful, thickened
liquid used to enhance
food:
• Adds moisture &
flavor
• Adds intensity to
the dish
• Improves
appearance / color
• Should complement
the food
• Stimulate the
appetite
What is Roux?
• Roux is basically
cooking fat and flour
together before
adding in the liquid
you want thickened.
• 1:1 Portion ( ¼ cup
of flour and ¼ cup of
butter or oil )
• Brown roux,
• Commonly known as
white sauce
• Made with one parts
of white roux and 10
parts of milk.
• Made first by Louis
De Bechamel.
• Made by Blond
Roux and white
stock
(Fish, Veal and
chicken)

• Very light and

blond color.
• Traditionally made
of a rich meat
stock, a MIREPOIX
of browned
vegetables, a
brown ROUX,
herbs and
sometimes tomato
paste.
• Also known as
Brown Sauce.
• Made with puréed
tomatoes to give the
sauce texture and
flavor. This type of
sauce may be referred
to as Coulis (koo-
lee)—a French term
that means a purée of
vegetables and fruit.
• A sauce made of
butter, egg yolks,
and flavorings
(especially lemon
juice).
• Particularly
delicious on
seafood, vegetables
and eggs