Prepare Sauces PDF

PREPARE SAUCES Prepared by: ROSEMARIE L. GUANSING GRACE JOY G. QUIROZ, LPT WHAT’S YOUR FAVORITE SAUCE? PREPARE SAUCES  SAUCES Is a liquid plus thickening agents and seasoning. Its function is like a seasoning; it is used to season, flavor, and enhance other foods....

PREPARE SAUCES Prepared by: ROSEMARIE L. GUANSING GRACE JOY G. QUIROZ, LPT WHAT’S YOUR FAVORITE SAUCE? PREPARE SAUCES  SAUCES Is a liquid plus thickening agents and seasoning. Its function is like a seasoning; it is used to season, flavor, and enhance other foods. A good sauce should enhance STEAK WITH FRENCH BORDELAISE RED WINE the food, not dominate it. SAUCE  SAUCES Moist liquid component served with the dish. Adds contrasting and complementary flavors. Adds to the texture and enhances the taste. Adds visual interest to the dish.  SAUCES Depending on the cooking method used, cooked foods do loose flavors. Therefore the lost flavors must be captured and restored to the dish. Other foods have little flavor and therefore they need to be enhanced by preparing a matching sauce. It is actually an art to prepare the right matching sauce to a dish. FUNCTIONS OF SAUCES FUNCTIONS OF SAUCES Provides moisture Provides or enhances flavor Provides richness Improves appearances (color, shine) Provides interest and appetite appeal STRUCTURE OF SAUCES  STRUCTURE OF SAUCES LIQUID THICKENING SEASONING AGENT AND *Body of the Sauce FLAVORING It is very important that each of these components are prepared 7 finished and combined very well in order to make an excellent sauce. STRUCTURE OF SAUCES ❖ LIQUID (Body of the Sauce) ❏ The main ingredient of sauces is the liquid part. ❏ Most sauces are made on five bases or stocks, these bases lead to the mother sauces or leading sauces: Velouté sauce is made from white stock Espagnole sauce is made from brown stock Béchamel sauce is made from milk Tomato sauce is made from tomato plus stock Hollandaise is made from clarified butter STRUCTURE OF SAUCES ❖ THICKENING AGENT ❏ Sauces must be thick enough to cling lightly to the food; the thickening agents are used to make the sauce thick. ❏ The starches are the most common used for thickening sauces; however, there are other agents that can be used. STRUCTURE OF SAUCES ❖ SEASONING AND FLAVORING ❏ Seasoning and flavoring ingredients are added to create specific character to the sauce. ❏ Adding different ingredients to the same mother sauce can create different sauces. THICKENING AGENT THICKENING AGENT ❏ A sauce must be thick enough to cling lightly to the food. Thickeners (Are added to sauces to give them additional richness and body) Roux – cooked mixture of equal parts by weight of fat and flour. Beurre Manie – a mixture of equal parts flour and butter. Liaison – a mixture of egg yolk and cream. Whitewash – a thin mixture of flour and cold water. Slurry – a thin mixture of cornstarch and cold water. THICKENING AGENT Thickening Agents (Starches and others) Arrowroot – similar to cornstarch but results in a clearer sauce and is more expensive. Waxy Maize – is handled like cornstarch and used for sauces that are to be frozen. Bread Crumbs – thickens liquids quickly because it is already cooked. Used for rustic dishes. Purees – vegetables, nuts, etc. THICKENING AGENT ROUX (ROO) ❏ Is a thickening agent that is a combination of flour and fat which are equal by weight.  TYPES OF ROUX WHITE BLOND BROWN ROUX ROUX ROUX 7  TYPES OF ROUX WHITE ROUX BLOND ROUX BROWN ROUX Cooked for 3-5 Cooked for 5-6 minutes Cooked for 15-20 minutes minutes TYPES OF ROUX WHITE ROUX ❏ White roux is a combination of fat and flour which is cooked shortly. ❏ The roux should be removed from the heat source as soon as it develops a frothy, chalky, bubble appearance. ❏ White roux is used for building white sauce. TYPES OF ROUX BLOND ROUX ❏ Is cooked a little longer than the white roux. It has a blond color as the flour begins to caramelize. ❏ The blond roux is used for ivory-colored sauce such as Velouté sauce. TYPES OF ROUX BROWN ROUX ❏ Is cooked until it develops a darker color and a nutty aroma and flavor. ❏ It is necessary to cook the brown roux with low heat, so that it can brown without burning. ❏ The brown roux is used for brown sauce. PREPARING THE ROUX ➔ Melt the fat or butter. Use the heavy saucepan to heat the fat. ➔ Add the flour and stir to form a paste. ➔ Cook until it reaches the desired color: white, blond, or brown. PREPARING THE ROUX INCORPORATING THE ROUX Incorporating the roux is the way to mix the roux with liquid without causing lumps. There are two ways to incorporate the roux: a)Add the cold stock (but not ice cold) to the hot roux (but not sizzling hot) while stirring with a whisk. b)Add the room-temperature roux to the hot stock while stirring with a whisk. THICKENING AGENT STARCH ❏ There are many kinds of starch that can be used for thickening a sauce. The prices also vary. THICKENING AGENT CORNSTARCH ❏ Is a very fine powder. ❏ It produces a sauce that is almost clear, with glossy texture. ❏ Mix the cornstarch with cold water and stir into the hot liquid. THICKENING AGENT ARROWROOT ❏ Is similar to the cornstarch but it produces a clearer sauce. ❏ It is a product from roots of tropical plants; it does not break down as quickly as starch. However, it is much more expensive than cornstarch. THICKENING AGENT WAXY MAIZE ❏ Is used for sauces that are to be frozen. Other starches break down when frozen but waxy maize does not. ❏ It can be used as cornstarch. THICKENERS BEURRE MANIE ❏ Beurre manié is the combination of equal parts of soft, raw butter and flour. ❏ Beurre manié is used for quick thickening at the end of the cooking process. The butter adds shine and flavor to the sauce as it melts. THICKENERS BEURRE MANIE ❏ To use the Beurre manié, form it into a small ball and drop it into a simmering sauce. ❏ Stir with the whisk until smooth. Add more Beurre manié ball as needed. ❏ Simmer the sauce for a few minutes to cook the flour. THICKENERS LIAISON ❏ Liaison is the mixture of egg yolks and heavy cream. Generally, it contains 1 part egg yolk and 2 to 3 parts of heavy cream beat together with whisk. ❏ Liaison does not thicken a sauce by gelatinization but it adds richness and smoothness. The coagulation of egg proteins helps the sauce become slightly thick. However, special care must be taken when using liaison because when the proteins coagulate too much, it could curdle the sauce. THICKENERS LIAISON To use the Liaison: ❏ Make the liaison by beating 1 part of the egg yolk and 2 to 3 parts of the cream with a whisk. ❏ Temper the liaison by adding a little of the hot liquid to the liaison while stirring continuously. THICKENERS LIAISON To use the Liaison: ❏ When liaison is warm, add it (the warmed liaison) to the remaining hot liquid, stirring the mixture carefully to prevent the yolk from overcooking. ❏ Hold the sauce at temperature below 82°C (180°F) as the liaison coagulate at 82°C to 85°C (180°F to 185°F). But be sure to hold the temperature above 60°C (140°F) for food safety. LIAISON  LIAISON ❏ Tempering is the process of equalizing the temperatures of two liquids before mixing them together. ❏ To temper, gradually add small quantities of the hot sauce or soup to the cool liquid, slowly raising the temperature until it is almost equal in both liquids. MOTHER SAUCES MOTHER SAUCES ❏ Five Basic Sauces ❏ Five Grand Sauces ❖ Bechamel Sauce ❖ Veloute Sauce ❖ Espagnole Sauce ❖ Tomato Sauce ❖ Hollandaise Sauce BECHAMEL SAUCE BECHAMEL SAUCE ❏ Commonly known as white sauce. ❏ Made with one parts of white roux and 10 parts of milk. ❏ Made first by Louis de Bechamel, chief steward of King Louis XIV. BECHAMEL SAUCE ❏ Béchamel sauce is traditionally made from thick veal stock and heavy cream. ❏ Béchamel sauce made from veal stock is the earliest mother sauce that is rarely done nowadays. ❏ Modern béchamel sauce is simply milk and roux. ❏ The small sauces from béchamel are such as BECHAMEL SAUCE VELOUTE SAUCE VELOUTE SAUCE ❏ Literally means velvet. ❏ Made with blond roux and white stock (chicken, fish or veal). ❏ Very light and blond colored. VELOUTE SAUCE ❏ Velouté sauces are made by thickening a white stock with roux. ❏ The Velouté can create two intermediary sauces which can create many small sauces: allemande and supreme. ❏ Allemande sauce is made by adding lemon juice and a liaison to the Velouté. Allemande can create small sauces such as aurora, horseradish, mushroom, and poulette sauce. ❏ Supreme sauce is made by adding cream to the Velouté; supreme sauce can create small sauces such as albufera, Hungarian, and ivory sauce. ESPAGNOLE SAUCE ESPAGNOLE SAUCE ❏ Brown Sauce ❏ Means Spanish. ❏ Dates back to the 18th century. ❏ Finest ham and tomato was said to come from Spain. ❏ Thickening rich brown stock with brown roux. ESPAGNOLE SAUCE ❏ Espagnole sauces are made by brown stock. ❏ Espagnole is the base of two intermediary sauces: demi-glace and jus lié, which create many small sauces in this family such as bordelaise, charcutière, chasseur, mushroom, and lyonnaise. ESPAGNOLE SAUCE ESPAGNOLE SAUCE TOMATO SAUCE TOMATO SAUCE ❏ Traditional French tomato sauce is thickened with butter roux. ❏ More commonly associated with Italian cuisine. ❏ French recipe includes – Tomato concasse, pork, vegetables, thickened with roux. TOMATO SAUCE ❏ The tomato sauce is made of tomato and stock. Although in the past, the tomato sauce used roux to thicken; nowadays, the tomatoes, vegetables, and stock are simmered and puréed. ❏ The puréed tomatoes are thickened enough for its proper texture. ❏ The small tomato sauces are such as creole, Spanish, and milanaise sauce. TOMATO SAUCE HOLLANDAISE SAUCE HOLLANDAISE SAUCE ❏ Dutch Sauce ❏ Warm, emulsified sauce. ❏ Based on egg yolks and butter. ❏ In French it means Dutch style. ❏ Since the sauce is heavy, it is served in less quantity and used primarily as a topping sauce. HOLLANDAISE SAUCE ❏ Hollandaise sauce is an emulsified sauce. The egg emulsifies the melted warm butter and water together. ❏ The hollandaise sauce is made by whipping the egg yolks with warm butter, water, and lemon juice. ❏ The small Hollandaise sauces are such as maltaise, mousseline, foyot, and choron sauce. HOLLANDAISE SAUCE HOLLANDAISE SAUCE OTHER SAUCES  OTHER SAUCES ❏ Simple and Compound Butters – this ranges from melted butter to flavored butters. ❏ Pan Gravies – is a sauce made directly in the pan which is made with juices of the meat with which it is being served. ❏ Miscellaneous Hot Sauces – does not derive from any of the 5 Mother Sauces. E.g. Raisin sauce, Sour Cream sauce, etc., ❏ Miscellaneous Cold Sauces – includes vinaigrette, Miscellaneous Pan Gravies Miscellaneous Cold Hot Sauces Sauces BASIC SAUCES AND THEIR DERIVATIVES —SOMEONE FAMOUS  FINISHING TECHNIQUES  FINISHING TECHNIQUES ❏ Reduction – used to concentrate basic flavors and adjust textures. ❏ Straining – necessary for the perfect velvety texture. ❏ Deglazing – to swirl a liquid in a pan to dissolve cooked food particles remaining on the bottom. ❏ Enriching – liaison, butter, heavy cream give extra body, flavor and smoothness to sauces. STANDARDS OF QUALITY SAUCES  STANDARDS OF QUALITY SAUCES ❏ Consistency and Body – Nape consistency, smooth, not too thick or thin. Able to coat the back of a spoon. ❏ Flavor – Distinctive and well balanced. Not starchy and with the proper degree of seasoning. Should enhance or complement the food or provide a pleasing contrast. ❏ Appearance – Smooth with a good shine. Appropriate color.  PAIRING THE CORRECT SAUCE WITH A DISH/MEAL ❏ The sauce should be suitable for the style of service. ❏ The sauce should be suitable for the main ingredients’ cooking technique. ❏ The sauce’s flavor must be appropriate for the flavor of the food it is accompanying.  PLATING TECHNIQUES FOR SAUCES  S? I ON S T UE Q Thanks! Do you have any questions? [email protected] +91 620 421 838 yourcompany.com CREDITS: This presentation template was created by Slidesgo, including icons by Flaticon, and infographics & images by Freepik Please keep this slide for attribution