sauces

SAUCES
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Slide 1: Diapositive
CateringFurther Education (Key Stage 5)

Cette leçon contient 13 diapositives, avec quiz interactifs et diapositives de texte.

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SAUCES

Slide 1 - Diapositive

Cet élément n'a pas d'instructions

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

Slide 2 - Diapositive

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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.

Slide 3 - Diapositive

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?
A
To add flavor
B
To enhance color
C
To make a roux
D
To thicken the sauce

Slide 4 - Quiz

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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

Slide 5 - Diapositive

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What is the main difference between bechamel and veloute sauces?
A
The main difference is the base ingredient used.
B
The main difference is the region of origin.
C
The main difference is the color of the sauce.
D
The main difference is the cooking method.

Slide 6 - Quiz

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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

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Slide 13 - Diapositive

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