Sauces

1. Sauces • Sauces are used to add flavour, moisture and nutritive value. • Sauces are liquids that are thickened . Can be part of a dish like in lasagne or served with the dish like gravy. • Sauces can be three different thicknesses • Pouring • Coating • Binding.

2. Sauces Modifying a sauce • One way might be to use semi skimmed or skimmed milk. • Add parsley for flavour and colour • Onion for flavour and texture • Sugar for sweetness • Cheese for flavour and possibly colour • Chocolate for flavour and colour.

3. Sauces • Many sauces are thickened by gelatinisation of starch. Blended sauces are made with corn flour. • Arrowroot is blended and used on fruit tarts because it can be seen through. • Sauces using a roux are made from wheat flour.

4. Sauces • During gelatinisation • The starch particles do not dissolve in the liquid but form a suspension. • Stirring the liquid keeps the particles suspended • If it is not stirred the particles sink to the bottom and form lumps • When the liquid reaches 60C the starch grains begin to swell and absorb the liquid. • At 80C the grain break open and release starch and so the mixture thickens. This is called gelatinisation. • At 100C the thickened liquid becomes a gel.

5. Sauces Synerisis • The happens when the proteins in the sauce are overcooked. • The continue to coagulate and squeeze out the fat and water. • Often it can be seen as beads of liquid on top of an egg custard. • In the food industry they use modified starch to prevent it happening.