PREPARE SAUCES

REQUIRED FOR MENU

ITEM
LEARNING OUTCOME 3
SAUCES
• One of the important components of a dish is the sauce. Sauces serve
a particular function in the composition of a dish. These enhance the
taste of the food to be served as well as add moisture or succulence to
food that are cooked dry. Sauces also enhance the appearance of a
dish by adding luster and sheen. A sauce that includes a flavor
complementary to a food brings out the flavor of that food. It defines
and enriches the overall taste and its texture. Sauce is a fluid dressing
for poultry, meat, fish, dessert and other culinary products.
• Sauce is a flavorful liquid, usually thickened that is used to season,
flavor and enhance other foods. It adds:
1. Moistness 3. Richness 5.
Appeal
2. Flavor 4. Appearance (color and shine)
BASIC SAUCES FOR MEAT,
VEGETABLES, AND FISH
1. White sauce - Its basic
ingredient is milk which is
thickened with flour
enriched with butter.
BASIC SAUCES FOR MEAT,
VEGETABLES, AND FISH
2. Veloute sauce - Its chief
ingredients are veal,
chicken and fish broth,
thickened with blonde
roux.
BASIC SAUCES FOR MEAT,
VEGETABLES, AND FISH
3. Hollandaise – It is a rich
emulsified sauce made from
butter, egg yolks, lemon
juice and cayenne. Emulsion
– (as fat in milk) consists of
liquid dispersed with or
without an emulsifier in
another liquid that usually
would not mix together.
BASIC SAUCES FOR MEAT,
VEGETABLES, AND FISH
4. Brown sauce /
Espagnole – It is a brown
roux-based sauce made
with margarine or butter,
flavor and brown stock.
BASIC SAUCES FOR MEAT,
VEGETABLES, AND FISH
5. Tomato – It is made from
stock (ham/pork) and
tomato products
seasoned with spices and
herbs.
A. VARIATION OF SAUCES
1. Hot Sauces – made just before they are to be used.
2. Cold sauces – cooked ahead of time, then cooled,
covered, and placed in the refrigerator to chill.
B. THICKENING AGENTS
• Thickens sauce to the right consistency. The sauce must be thick
enough to cling lightly to the food.
• Starches are the most commonly used thickeners for sauce making.
Flour is the principal starch used. Other products include cornstarch,
arrowroot, waxy maize, pre-gelatinized starch, bread crumbs, and other
vegetables and grain products like potato starch and rice flour.
• Starches thicken by gelatinization, which is the process by which starch
granules absorb water and swell many times their original sizes.
• Starch granules must be separated before heating in liquid to avoid
lumping. Lumping occurs because the starch on the outside of the lump
quickly gelatinizes into a coating that prevents the liquid from reaching
the starch inside.
B. THICKENING AGENTS
• Starch granules are separated in two ways:
 Mixing the starch with fat. Example: roux
 Mixing the starch with a cold liquid. Example: slurry
Roux – is a cooked mixture of equal parts by weight of fat
and flour.
B. THICKENING AGENTS
1. FAT
a) Clarified butter. Using
clarified butter results to
finest sauces because of
its flavor.
B. THICKENING AGENTS
1. FAT
b) Margarine. Used as a
substitute for butter
because of its lower cost.
B. THICKENING AGENTS
1. FAT
c) Animal fat. Chicken fat,
beef drippings and lard.
B. THICKENING AGENTS
1. FAT
d) Vegetable oil and
shortening. Can be used
for roux, but it adds no
flavor.
B. THICKENING AGENTS
2. FLOUR
The thickening power of flour depends on its starch
content. Bread flour is commonly used in commercial
cooking. It is sometimes browned for use in brown roux.
Heavily browned flour has only 1/3 the thickening power of
not brown flour.
A roux must be cooked so that the sauce does not have
a raw, starchy taste of flour. The kinds of roux differ on how
much they are cooked.
B. THICKENING AGENTS
2. FLOUR
a) White Roux – cooked
just enough to cook the
raw taste of flour; used
for béchamel and other
white sauces based on
milk.
B. THICKENING AGENTS
2. FLOUR
b) Blond Roux – cooked
little longer to a slightly
darker color; used for
veloutes.
B. THICKENING AGENTS
2. FLOUR
c) Brown Roux – cooked to
a light brown color and a
nutty aroma. Flour may
be browned before
adding to the fat. It
contributes flavor and
color to brown sauces.
C. COMMON PROBLEMS IN SAUCE
1. Discarding
2. Oiling-off
3. Poor Texture
4. Synersis (weeping)
5. Oil Streaking
METHODS OF PREPARING SAUCES
SAUCES BLANCHES
PURPOSE BUTTER FLOUR LIQUID:
milk/stock/cream
Light Sauce 1 tbsp. 1 tbsp. 1 cup
General 1½ 1½ 1 cup
Sauce tbsps. tbsps.
Thick Sauce 5 tbsps. 2 tbsps. 1 cup
Souffle 2 tbsps. 2 tbsps. 1 cup
Sauce
HYGIENIC PRINCIPLES AND
PRACTICES IN SAUCE MAKING
1. Make sure all equipment is perfectly clean.
2. Hold sauce no longer than 1 ½ hours. Make only enough
to serve in this time, and discard any that is left over.
3. Never mix an old batch of sauce with a new batch.
4. Never hold hollandaise or béarnaise or any other acid
product in aluminum. Use stainless-steel containers.
MAKING ROUX
1. Melt fat.
MAKING ROUX
2. Add correct amount of
flour, and stir until fat
and flour is thoroughly
mixed.
MAKING ROUX
3. Cook to the desired
degree of white, blond or
brown roux.
BASIC FINISHING TECHNIQUES
IN SAUCE MAKING
1. REDUCTION
• Using reduction to concentrate basic flavors.
The water evaporates when simmered. The
sauce becomes more concentrated and more
flavorful.
• Using reduction to adjust textures The sauce
may be simmered until it reaches the desired
thickness. Stock or other liquid may be added
to thickened sauce to thin it out, then simmer
to reduce to the right consistency.
• Using reduction to add new flavors. Glazes or
reduced stocks are added to sauces to give
flavor.
BASIC FINISHING TECHNIQUES
IN SAUCE MAKING
2. Straining
This is very important in order to
produce a smooth, lump free sauce.
Straining through a china cap lined with
several layers of cheesecloth is effective
BASIC FINISHING TECHNIQUES
IN SAUCE MAKING
3. Deglazing
To deglaze means to swirl a liquid in a
sauté pan to cooked particles of food
remaining on the bottom.
Liquid such as wine or stock is used to
deglaze then reduced by one-half or three-
fourths. This reduction, with the added flavor
of the pan drippings, is then added to the
sauce.
BASIC FINISHING TECHNIQUES
IN SAUCE MAKING
4. Enriching with Butter and Cream
• Liaison mixture of egg yolks and cream
added to sauce to give extra richness and
smoothness.
• Heavy cream- added to give flavor and
richness to sauce
• Butter - Add softened butter to hot sauce
and swirl until it melts. Serve immediately to
prevent separation of butter. Butter gives
extra shine and smoothness to the sauce
BASIC FINISHING TECHNIQUES
IN SAUCE MAKING
5. Seasoning
Adds and develop flavor
Ex: salt
lemon juice
cayenne
white pepper
sherry and Madeira
1-3 TRUE OR FALSE
1.One of the important components of a dish is the sauce.
2.A roux must not be cooked so that the scale does not have a
raw strainy taste of flour.
3.Soups are based on the stocks added with other ingredients for
variety of flavor, consistency and aroma.
4.It is a flavorful liquid, usually thickened that is used to season,
flavor and enhance other foods.
5.It is a rich emulsified sauce made from butter,egg yolks, lemon
juice and cayenne.
6.It thicken sauce to the right consistency.
7.Used as a substitute for butter because of its lones cost.
8.Cooked little longer to a slightly daske color,sled for veloutes.
9-11.What are the 3 steps in making roux?
12.It adds and develop flavor.
IDENTIFY
13. 14.

15
.
ANSWERS
1. True
2. False
3. True
4. Sauce
5. Hollandaise
6. Thickening agent
7. Margarine
8. Blond roux
9-11
9. Melt fat
10. Add correct amount of flour and stir until fat and flavor is
thoroughly mixed
11. Cooked to the desired degree of white blond or brown roux.
12. Seasoning
13. Clarified fat
14. Animal Fat
GROUP 5
• BASHER, Hussein
• MARCE, Charles Andrew
• DE LEON, Shania Abi
• ESTREMADURA, Mirub
• FAJARDO, Zhanelle
• MENDOZA, Jertrude Ellice