TLE COOKERY

PHOTO
Album

Zion Angeles 10 - Jade

 Table Of
Contents
01 Introduction of Sauces

02 What is Sauces ?

03 - 04 Pan Gravy

05 - 06 Different Design Styles

07 - 08 Functional & Practical Space

09 Sauces Summary
 TLE COOKERY

DIFFERENT
Types

Of
SAUCES
3rd Quarter Task
1
 TLE COOKERY

DIFFERENT TYPES
of Sauces
What is Sauces ?
One of the important components of a dish is the sauce.
Sauces serve a particular function in the composition of a
dish. These enhance the taste of the food to be served as well
as add moisture or succulence to food that are cooked dry.
Sauces also enhance the appearance of a dish by adding
luster and sheen. A sauce that includes a flavor
complementary to a food brings out the flavor of that food.
It defines and enriches the overall taste and its texture.
Sauce is a fluid dressing for poultry, meat, fish, dessert and
other culinary products. Sauce is a flavorful liquid, usually
thickened that is used to season, flavor and enhance other
foods. It adds:
Moistness
Appearance (color and shine)
Flavor
Appeal
Richness

3rd Quarter Task

2
 PAN
GRAVY
Description : consisting
of seasoned but not
thickened juices
extracted from meat in
cooking and often a little
water.

Origin : Gravy has been

around for centuries,
with the earliest mention
in The Forme of Cury, a
collection of medieval
English recipes from
1390

Ingredients
flour Reconstituted
stock after roasting a turkey, a chicken,
butter a rack of pork, or a beef roast,
beyond the drippings, amongst other delicious meat
is all that's needed to cuts.
make this succulent
gravy.
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 PAN
GRAVY
STORING PROCEDURE
PROCEDURE
1 .Remove the roast
Store gravy in an
from the roasting pan
airtight container in
2. Clarify the fat.
the refrigerator for up
3. Deglaze the pan
to 5 days. To reheat,
4. Combine with stock
place in a pot over
and simmer.
medium heat on the
5. Make a roux or a
stove and cook, stirring
slurry of arrowroot or
occasionally, until it
cornstarch and water
reaches a full rolling
6. Thicken the gravy
boil.
with the roux or
cornstarch slurry.
7. Strain
8. Adjust seasoning

4
BECHAMEL
SAUCE
DESCRIPTION
- a silky white sauce made from milk and
thickened with butter and flour.

ORIGIN
-Tuscany during the renaissance era,
when it was referred to as
the 'glue sauce' thanks to its
sticky, thick consistency.
The creamy white sauce
was introduced to France in
1533 by the chefs of
Catherina de Medici (wife of
Henry II).

RECONSTITUTED
- place in the fridge
overnight. The thawed
sauce will look watery and
split. Whisk over low heat in
a saucepan to return to its
original consistency. Use
immediately.
INGREDIENTS
clarified butter onions
bread flour Salt
milk Nutmeg
bay leaf White pepper
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 BECHAMEL
SAUCE
STORING
PROCEDURE
it can be stored in the
refrigerator for up to 3 days
in a sealed container. Heat it
up gently before use and stir
in 1 tablespoon at a time of
milk or cream if it's too thick.
It can also be frozen in a
sealed container for up to 6
months.
PROCEDURE
1. Heat the butter in a heavy
sauce pan in a very low heat.
Add the flour and make a
white roux. Cool the roux
slightly.
2. In another sauce pan, scald
the milk. Gradually add it to
the roux, beating constantly.
3. Bring the sauce to a boil,
stirring constantly. Reduce
heat to simmer.
4. Stick the bay leaf and
onions and add to the sauce.
Simmer at least 15 - 30
minutes or more. Stir
occasionally while cooking.
5. Adjust the consistency
with more hot milk if
necessary.
6. Season lightly with salt,
nutmeg and white pepper.
Spice flavor should not
dominate.
6
HOLLANDAISE
SAUCE
DESCRIPTION
- is a mixture of egg yolk,
melted butter, and lemon juice (or
a white wine or vinegar
reduction). It is usually seasoned
with salt, and either white pepper
or cayenne pepper.
ORIGIN
-popular theory places its origin
to a town in Normandy, France
called "Isigny-Sur-Mer",
RECONSTITUTED
gradually whisk in 1/4 part
hot water to your broken
hollandaise. Add 1 tbsp hot
water at a time until your
hollandaise begins to come
together. Continue to add
the water gradually until
your sauce is the right
consistency. Note: You can
use scalded cream instead of
hot water.
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 HOLLANDAISE
SAUCE
PROCEDURE STORING
1. Clarify the butter. Keep PROCEDURE
the butter warm but not hot.
2. Place the egg yolks and Don't keep it in the
cold water in a stainless refrigerator for more than 3
steel bowl and beat well. days. You can freeze
Beat in a few drops of lemon hollandaise for up to 1
juice. month. Thaw it in the
3. Hold the bowl over a hot refrigerator overnight and
water bath and continue to
rewarm as directed below.
beat until the yolks are
thickened and creamy. To rewarm cold sauce: Let
4. Remove the bowl from the leftover sauce come to
the heat. Using a ladle, room temperature before
slowly and gradually beat in gently warming it over a
the warm butter. Add the double boiler and whisking.
butter drop by drop at first.
If the sauce becomes too
thick to beat before all the
butter is added, beat in a
little of the lemon juice.
5. When all the butter has
been added, beat in lemon
juice to taste and adjust
seasoning with salt and
cayenne. Keep warm for
service. Hold no longer than
1 ½ hours.
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SAUCES

PAN GRAVY
-consisting of seasoned but not
thickened juices extracted from meat in
cooking and often a little water.

BECHAMEL SAUCE
- a silky white sauce made from milk
and thickened with butter and flour.

HOLLANDAISE SAUCE
- is a mixture of egg yolk, melted
butter, and lemon juice (or a white wine
or vinegar reduction). It is usually
seasoned with salt, and either white
pepper or cayenne pepper.

9
 TLE COOKERY

PHOTO

Album
Zion Angeles 10 - Jade