SAUCES
• A sauce is a liquid which has
been thickened by any of the
following:
• All sauces should be smooth,
glossy and well seasoned.
• The purpose of sauces;
• A roux- equal quantities of fat
and flour, cooked.
• Corn flour- blended to a paste
with liquid.
• Egg yolks- beaten.
• Arrowroot- blended to a paste
with liquid.
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To give flavour to dull foods.
To add nutritive value.
To improve appearance.
To give additional texture.
To add colour.
To bind foods together.
Moisture to dried foods.
The aims of sauce making.
• Careful blending of ingredients.
• Adequate seasoning to complement the
sauce.
• Suitability of the sauce for the food.
• Preservation of a definite flavour and
colour.
TYPES OF SAUCES.
• SAVOURY
• SWEET
• White sauce- parsley,
cheese.
• Brown- gravy.
• Egg based sauce.
• Salad dressingsmayonnaise.
• Bread sauce.
• Fruit sauce- pureed
apple, cranberry.
• Custard.
• White sauce- flavour
with brandy,
chocolate.
TASK- SAUCES
• Produce an informative A3 fact sheet on sauces. Include the
following, work in groups of 3.
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Types of sauces and where they are used- sweet and savoury.
How sauces are made.
What is a roux?
Flavourings for sauces
Definitions of sauces.
Purpose of a sauce
Aims of sauce making.
Dishes made using sauces.
• Make a sauce dish in your next lesson- lasagne, macaroni cheese
or cauliflower cheese.