Culinary lecture (sauces)

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GROUP - 1

description

It so.. SAUCEY!!! hahaha yum. yum. yum

Transcript of Culinary lecture (sauces)

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GROUP - 1

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SAUCES

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SAUCES

•Is liquid or sometimes semi-solid served as an accompaniment to food.

•Sauces need a liquid component, but some sauces may contain more solid elements than liquid

•Sauce is a French word taken from the Latin salsus, meaning salted

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PURPOSE OF SAUCES

• Introduce Complementary or Contrasting Flavor

• Add Moisture

• Add Eye Appeal

• Add Flavor

• Improve Texture

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THE GRAND SAUCES

• Also known as mother sauces or leading sauces

• It may refer to a classic system of sauces

based upon French culinary standard

• Is a sauce that can be prepared in advance in a significant amount, then

finished or flavored so that it is “ custom fit ”

to a Particular dish

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CONSIDERED THE FIVE GRAND SAUCES

1. Espagnole

2. Veloute

3. Becahamel

4. Tomato sauce

5. Holladaise

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BROWN SAUCES

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ESPAGNOLE SAUCE

Is prepared by bolstering a brown stock with the addition aromatics and thickening with roux*

Roux: use to thickens the sauces, soups stews and adding special flavor

mixture of wheat flour and fat, traditionally clarified butter

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DEMI-GLACE

Is made by reducing espagnole until richly flavored with a smooth texture and a deep color

JUS LIES

Are made by reducing brown stock and thickening them withpure starch slurry

PAN SAUCE AND REDUCTION SAUCES

Produce as part or roasting or sautéing process; thickeners can be either roux reduction or pure starch slurries

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WHITESAUCES

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VELOUTE

Means velvety and smooth to plate prepared by thickening white stocks (veal, chicken, or fish) with blond roux

BECHAMEL

Made by adding cream to a relatively thick veal veloute sauce or with white roux

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TOMATO SAUCE

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TOMATO SAUCE

Have a rich flavor, low liquid content Refers to a tomato concentrate with salt, herbs and small amounts of spices and often flavored with meat or seafood. (without the need of thickeners like roux).

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WARM BUTTER-EMULSION

SAUCES

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HOLLANDAISE SAUCE

Is prepared by emulsifying melted or clarified butter and water ( In the form of an acidic reduction and/or lemon juice) with partially cooked egg yolk.

HOLLANDAISE SAUCE

Is prepared by emulsifying melted or clarified butter and water ( In the form of an acidic reduction and/or lemon juice) with partially cooked egg yolk.

GLACAGE

Hollandaise combine with whipped cream

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METHODS OF COOKING

Cooking sauce used mostly the moist heat method boiling, simmering and poaching to maintain the consistency of the sauce

It also involve dry heat method like sautéing and roasting .

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Nutrition Facts

Serving Size 1 cup

 

Amount Per Serving

Calories from Fat 236Calories 362

 

% Daily Values*

Total Fat 26.17g 40%

 Saturated Fat 6.873g 34%

 Polyunsaturated Fat 6.555g  

 Monounsaturated Fat 11.332g  

Cholesterol 18mg 6%

Sodium 832mg 35%

Potassium 368mg  

Total Carbohydrate 23g 8%

 Dietary Fiber 0.5g 2%

  Sugars 12.12g  

Protein 9.3g

Nutritional facts in a white sauce

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Nutritional Value

Processed tomatoes are used to make tomato sauce . When the tomatoes are processed, the cells which contain lycopene are split which allows the healthy chemical to be released. Medical studies have proven that lycopene is more readily absorbed by the body when it comes from processed tomatoes. Usually processed tomatoes in this condition are found in ketchup, tomato sauce, tomato puree and other types of tomato sauces.

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MARKET FORMS

We can avail instant mix sauces in the

market; you can buy in a powered or in liquid

form.

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Ready mix sauces available in the market

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Ready mix sauces available in the market

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PREPARED BY GROUP – I

RUEL KENNETH P. SALTOC

RHEA DALANGINPAUL JAVIER

MADIA

ACKNOWLEDGEMENT TO:DEAN JUVY C. TAMONDONG

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THANK YOU