sauces

• Catering
• Further Education (Key Stage 5)

SAUCES

Why add sauce to a dish

• - Adds  additional flavours 
  
• - Provides moisture
  
• - Adds palatability
  
• - Provides contrast
  
• - Compliments the taste
  
• - Colour and texture
  
• - Enhance nutritional value - Enhances digestion
  

Carbohydrates: Gelatinisation

Gelatinisation is the swelling and thickening of starch granules when heated in a liquid. This process is used to thicken sauces, soups and to create the structure in baked goods such as bread and cakes.

Demonstrate the process of gelatinisation through a visual aid or a hands-on activity.

What is the purpose of cooking flour and butter in bechamel sauce?

1. To add flavor
2. To enhance color
3. To make a roux
4. To thicken the sauce

Derivatives  of Béchamel and its uses

Cheese or mornay sauce–served with fish, vegetables or pasta

- Anchovy sauce– served with poached or boiled fish

- Onion sauce–served with roast mutton

- Parsley sauce–served with poached or boiled fish and vegetables 

- Cream sauce–served with poached fish and vegetables

- Mustard sauce–served with grilled fish such as herrings

- Base for cream soups–cream of cauliflowers soup

What is the main difference between bechamel and veloute sauces?

1. The main difference is the base ingredient used.
2. The main difference is the region of origin.
3. The main difference is the color of the sauce.
4. The main difference is the cooking method.

How is tomato sauce made?

- Melt the butter in a heavy based saucepan

- Add bacon (optional)and cook until lightly coloured

- Add the mirepoix of carrots ,onions and celery and continue cooking

- The addition of fresh thyme, bayleaf and garlic will enhance the flavour of the

sauce at this stage

- Add the flour and cook to a blond roux

- Mix in the tomato puree

- Slowly add the white stock and simmer for 1 hour

- Season and check consistency

- Pass through a fine strainer