Culinary lecture (sauces)
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Transcript of Culinary lecture (sauces)
GROUP - 1
SAUCES
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
PURPOSE OF SAUCES
• Introduce Complementary or Contrasting Flavor
• Add Moisture
• Add Eye Appeal
• Add Flavor
• Improve Texture
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
CONSIDERED THE FIVE GRAND SAUCES
1. Espagnole
2. Veloute
3. Becahamel
4. Tomato sauce
5. Holladaise
BROWN SAUCES
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
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
WHITESAUCES
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
TOMATO SAUCE
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).
WARM BUTTER-EMULSION
SAUCES
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
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 .
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
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.
MARKET FORMS
We can avail instant mix sauces in the
market; you can buy in a powered or in liquid
form.
Ready mix sauces available in the market
Ready mix sauces available in the market
PREPARED BY GROUP – I
RUEL KENNETH P. SALTOC
RHEA DALANGINPAUL JAVIER
MADIA
ACKNOWLEDGEMENT TO:DEAN JUVY C. TAMONDONG
THANK YOU