TLE COOKERY PART 1 PDF

SAUCES AND BASIC SAUCES One of the important components of a dish is the sauce. Sauces serve a particular fucnction in the composition of a dish. These enhance the taste of the food to be serve as well as add moisture or succulence to food that are cooked dry. Moistness Fl...

SAUCES AND BASIC SAUCES One of the important components of a dish is the sauce. Sauces serve a particular fucnction in the composition of a dish. These enhance the taste of the food to be serve as well as add moisture or succulence to food that are cooked dry. Moistness Flavor Richness Apperance Appeal  BASIC SAUCES White Sauces- the basic ingredient is milk which is thickened with flour and enriched with butter. Veloute Sauce- Its Chief Ingredient are veal, chicken and fish broth, thickened with blonde roux Hollandaise- It is Rich emulsified sauce made from butter, Egg yolks, lemon juice and cayenne. Emulsion- ( as a fat Milk) consist of liquid dispersed with or without an emulsifier.  BASIC SAUCES Brown Sauce/Espagnole- It is a brown roux- based sauce made with margarine or butter, flavor brown stock. Tomato- It is made from stock ( ham/pork) And tomato products seasoned with spices and herbs.  HOT SAUCE- made just before they are to be used. COLD SAUCES- Cooked ahead of time, then cooled, cobered, and place into refrigerator to chill VARIATION OF SAUCES  A thickening agent thickens sauce to its right consistency. The sauce must be thick enough to cling lightly to food. THICKENING AGENTS  DIFFERENT TYPES OF ROUX White Roux- Cooked just enough to cook the raw taste of flour: used for bechamel and other white sauces based on milk. Blond Roux- Cooked a little longer to a slightly dark color; Used for veloutes. Brown Roux- Cooked to a light brown color and a nutty aroma. flour maybe browned before adding to the fat. It contributes flavor and color for brown sauces  COMMON PROBLEMS IN SAUCES C. Common Problems in Sauce 1. discarding 2. oiling-off 3. poor texture 4. synersis (weeping) 5. oil streaking  METHODS OF PREPARING SAUCES HYGIENIC PRINCIPLES AND PRACTICES IN SAUCES MAKING THANK YOU