TLE

10
 PREPARING
SAUCES,
DRESSINGS, AND
GARNISHES
A. SAUCES
A sauce is a hot or cold
seasoned liquid
accompaniment to a dish.
●Hot Sauces – like white
sauces, brown sauces, and their
derivatives.
●Cold Sauces – like
mayonnaise and vinaigrette.
To understand sauce making,
some thickening agents should
be learned. These thickening
agents are necessary to give
sauces the right consistency to
serve the purpose.
1. Roux
-is a mixture of flour and
butter. The butter is melted
then the flour is added
gradually. Continuous
stirring should be done to
avoid lump formation.
2. Starch
-is dissolved in water and
then poured into boiling
stock. Stirring should be
continuous to avoid lump
formation.
 3. Yolk of egg/cream/butter
-are considered finishing
or binding agents for
sauces and soups. Usually,
they are mixed into the
stocks at the final stage of
cooking
 4. Vegetable Puree
-are produced by cutting
cooked vegetables into small
pieces and passing it through
a sieve. The puree is added
to sauces and gravies to
enrich flavor.
Basic
Sauces
 Barbeque Hollandaise
White Sauce Sauce Whipped
Sauce
 Sweet and Sour
Sour Cream Sauce Sauce
Preparing and
Cooking Sauces
 A good sauce adds interest to the food, can
give you a variety of textures, flavor, and
colors, and gives the dish a delicious aroma.
It also compliments the food’s flavor and
provides contrast. Some sauces are rich,
using cream butter and egg yolk. Others
have no fat at all.
Here are the preparation techniques for
a good quality sauce:

●Adding spices to the sauce

●Using onions in a sauce
●Adding whipped or sour cream
to a sauce
●Browning or glazing the sauce
●Adding caramelized sugar
●Deglazing and reduction
B. Dressings
The role of dressings is to enhance the
flavor and taste of the food, it also helps
to moisten dry ingredients, and brings
richness to the dish so that it will
encourage interest and appetite to the
diner. It can be either hot or cold
depending on what is called for in the
recipe.
Kinds of Dressings
1. Vinaigrette Dressing
-is considered the simple and
thinner form of dressing
because it is made of oil and
vinegar. This is commonly
used for delicate ingredients
like vegetables and greens. It is
watery in character.
2. Mayonnaise Dressing
-is a thick and blended
dressing. Oil is higher in
proportion than vinaigrette
dressing. It is blended with egg
yolks which serves as an
emulsifier. It is creamy in
character.
C. Garnishes
A plate of food is just like a
work of art, the food is the
painting and the rim of the
plate is the frame. The chef is
the artist who skillfully
garnishes the dish to make it
presentable and appetizing.
C. Garnishes
Garnishing consists of shaping and
arranging food artistically on a plate
or platter. Garnishes are meant to
complement, and give color, flavor, and
additional nutrients to the dish. Over-
decorating food should be avoided.
Garnishing Tools
1.Small, sharp paring
knife
2.One or two cutters
Garnishing Tools
3. Little gadgets like a stripper that
removes a lemon peeling in one thin
spiral shape.
4. A big bowl of ice water to keep
carved fruit or vegetables fresh and
crisp
Garnishing Rules
1.It should be suitable to the flavor, size, and
character of the dish served.
2.It should be natural, fresh-looking, and
clean.
3.It should be simple and not overdone.
4.Garnishes must be edible.
Garnishing Rules
5. It should be neatly arranged to
enhance the presentation of food.
6. The color should harmonize with the
food being garnished.
7. It should be interesting but not
expensive
ASSIGNMEN
T
Bring the following tomorrow: (By Group)
- Viand (Ulam)
- Garnishing Tools
- Garnishes