 Sauces - is a term used in cookery to describe Importance of Sauces
MARKET FORMS OF VEGETABLES a wide range of flavoured liquids that are
FRESH VEGETABLES
are vegetables that have
undergone little or no processing
from the time they were harvested
to the time they were marketed or
sold.
FROZEN VEGETABLES
are commercially packaged in plastic
bags or cardboard boxes. Typically,
vegetables are frozen within hours of
harvest, but they undergo several
steps that ensure their quality before
the actual freezing process.
DRIED VEGETABLES
Drying or dehydrating preserves
vegetables and prolongs their shelf life.
Removing water from vegetables
inhibits the growth of bacteria, yeasts
and molds that can otherwise promote
spoilage and rot in vegetables.
CANNED VEGETABLES
Canning is a method of food preservation. It
helps make vegetables last longer. Also, like
the other two methods, canning makes
cooking with vegetables easier and more
convenient, as using canned vegetables
instead of fresh ones eliminates several
steps in food preparation.
 Enhances flavours.
served as part of the meal, or dish. The  Some sauces helps indigestion. Ex: Mint Sauce , Apple
addition of a sauce to a dish can be used to Sauce with roast pork.
 Enhances nutritional value of food.
transform the overall presentation of a dish by
 Provides moisture , colour & shine to the food.
adding flavour, moisture, richness and visual
 Chef De Saucier Responsible for most of the sauces
appeal. Sauces come in a variety of different made in the kitchen of the Hotels. He holds the one of
styles and consistencies. They can be thick or the most demanding jobs of the kitchen in Hotels
thin, rich and creamy, or light and delicate.
Accompaniments - are complementary additions to the
Depending on the purpose, sauces can be main ingredient of a meal. Accompaniments are typically
strongly flavoured, hot and spicy, or even things like vegetables and side salads but they also
include sauces and relishes. Sometimes the
sweet to be served with a dessert. The way in
accompaniment also comes with a garnish of its own.
which the sauce is presented will depend very
much on the dish being served. The sauce may
be served partially masked over the food,
served under the food, or served in a separate
dish or saucier.
 Reducing cooking liquor or stock. Cornflour ,
Arrowroot or Starch , Roux , Egg yolks . Sauces
are liquid that has been thickened by either:
Sauces are liquid or semi-liquid mixtures.
Points to be considered before buying
vegetables
 The price of the vegetables.
Price is an important factor to
be considered before buying
vegetables.
 Geographical location. The
vegetable stall should be
nearer to your home.
 The vegetable you need.
 Quantity of buying.
 Freshness of the vegetables.
 Good quality.