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Sauces

Sauces. A sauce is a thickened, flavoured liquid which can be added to a food or dish for any of the following reasons:. To enhance the flavour of the food which it accompanies. To provide a contrasting flavour to an otherwise mildly-flavoured food, eg . Cheese sauce with cauliflower.

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Sauces

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  1. Sauces

  2. A sauce is a thickened, flavoured liquid which can be added to a food or dish for any of the following reasons: • To enhance the flavour of the food which it accompanies. • To provide a contrasting flavour to an otherwise mildly-flavoured food, eg. Cheese sauce with cauliflower. • To provide a contrasting texture to particular solid foods, eg. Poultry or fish • To bind ingredients together for dishes such as fish cakes or croquettes. • To add colour to a dish, eg. Jam sauce with a steamed sponge pudding • To contribute to the nutritional value of a dish • To reduce the richness of some foods, eg. Orange sauce with duck, apple sauce with pork • To add interest and variety to a meal.

  3. Sauces should be carefully flavoured and should be tasted before serving, so that adjustments can be made. A sauce can be served as: • A coating for vegetables, meat or fish • Part of a meal, eg. A casserole of meat • An accompaniment to a meal, eg. Cranberry sauce with roast turkey, mint sauce with roast lamb

  4. Consistencies of sauces The consistency of a sauce depends on how it will be served with the food. Sauces can be classified into three main consistencies: • Pouring • Coating • Binding (panada)

  5. Pouring sauce At boiling point this sauce should just glaze (cover) the back of a wooden spoon, and should flow freely when poured. Coating sauce At boiling point this sauce should coat the back of a wooden spoon, and should be used as soon as it is ready, to ensure even coating over the food. Binding sauce or Panada This sauce should be thick enough to bind dry ingredients together, so that they can be handled easily to be formed into rissoles, cakes etc.

  6. All sauces should be free from lumps and should not be overcooked as this may spoil their flavour. Sauces may be thickened by: • Starch – flour, cornflour, arrowroot, etc. • Protein – from eggs • Emulsification – of oil and water • Puréed – vegetables and fruits • Reducing – the cooking liquid is boiled rapidly so the water evaporates and leaves a thicker liquid more concentrated in flavour

  7. Provide CONTRASTING TEXTURE ENHANCE flavour Provide CONTRASTING FLAVOUR BIND ingredients TOGETHER Functions of sauces Add COLOUR Add INTEREST and VARIETY Contribute to the NUTRITIONAL value of a dish Reduce the RICHNESS of some foods SAUCES

  8. Match the sauce to the dish • Apple sauce • Horseradish sauce • Tartare sauce • Redcurrant jelly sauce • Hoummous • Parsley sauce • Bread sauce • Boiled gammon • Roast chicken • Roast Lamb • Crudités • Roast Beef • Roast Pork • Fried Fish

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