Q3 Lesson 3: Prepare

Sauces Required for Menu

Items
EXPECTATIONS:
At the end of the lesson, you should be able to:
1. classify various types of sauces and their
corresponding menu items;
2. prepare a variety of hot and cold sauces based on
the required menu items;
3. identify the types of thickening agents and
convenience products used in preparing sauces;and
6. recognize the value of preparing sauces in
menu items.
Check it out:
What have you observed from the
picture presented?
SAUCE
Sauces are made of liquid ingredients,
thickening agents, seasonings, and flavorings. It
provides a flavorful liquid which is usually thickened
that enhances the taste of the food, add moisture,
texture and good appearance to any kind of foods.
CHARACTERISTIC OF GOOD SAUCES
1. There are no lumps.
2. A flavor that is not floury or pasty.
3. Sticks to the back of a spoon.
4. It does not break apart when it cooks
down
VARIATIONS OF SAUCES
1. Hot Sauces – it is made just before they
are to be used.

2. Cold sauces –it is cooked ahead of time,

then cooled, covered, and placed in the
refrigerator to chill.
THICKENING AGENTS
Thickening agent –thickens sauce to the right consistency.
The sauce must be thick enough to cling lightly to the food.

Starches are the most commonly used thickeners for sauce

making. Flour is the principal starch used. Other products
include cornstarch, arrowroot, waxy maize, pre-gelatinized
starch, bread crumbs, and other vegetables and grain
products like potato starch and rice flour.
THICKENING AGENTS
Starches thicken by gelatinization, which is the process by
which starch granules absorb water and swell many times
their original sizes.

Starch granules must be separated before heating in liquid

to avoid lumping. Lumping occurs because the starch on
the outside of the lump quickly gelatinizes into a coating
that prevents the liquid from reaching the starch inside.
Starch granules are separated in two
ways:
1.Mixing the starch with fat. Example: roux (is a cooked
mixture of equal parts by weight of fat and flour).

2.Mixing the starch with a cold liquid. Example: slurry

 DIFFERENT KINDS OF ROUX
1. White roux – It is cooked just enough to cook the raw taste of flour;
used for béchamel an other white sauces based on milk.
2. Blond roux – It is cooked little longer to a slightly darker color; used
for veloutes´.
3. Brown roux – It is cooked to a light brown color and a nutty aroma.
Flour may be browned before adding to the fat. It contributes flavor
and color to brown sauces.
Common Problems in Sauce
1.Discarding
2.Oiling-off
3.Poor texture
4.Syneresis (weeping)
5.Oil streaking
 Basic Sauces or Mother
Sauces for Meat, Vegetables,
and Fish
1. Mayonnaise
– is a cold sauce made with
eggs and olive oil. This is best used
as dressings for salads and also goes
well with sandwiches and the
traditional fish and chips.
 2. Hollandaise
– is a warm sauce made with
butter and eggs, seasoned with white
vinegar and peppercorns/cayenne . It
is popular with steaks and vegetables
like broccoli and cauliflower
3. Tomato Sauce
– are made with tomatoes
and gives authentic flavour to
recipes. This is used in traditional
ham and bacon, specifically using
tomato puree.
4. Brown Sauce
– is also called as espagnole,
which is made with a meat stock,
done by simmering it for hours until
it reduces to a thick, rich brown
sauce. This particular sauce is the
perfect accompaniment for grilled
or roasted red meat.
5. Veloute
– is made with a roux of flour
and butter. This is good for white
meats and perfect for continental
cuisine, rich white sauce made with
chicken, veal, pork, or fish stock,
thickened with cream and egg yolks.
6. Bechamel
– is also a roux made of milk
flavoured with nutmeg. This sauce
goes well with lasagne, and
casserole dishes.
7. Béarnaise
French: [be.aʁ.nɛz]) is a sauce
made of clarified butter emulsified
in egg yolks and white wine vinegar
and flavored with herbs. It is
considered to be a "child" of the
mother Hollandaise sauce.
OTHER SAUCES
a. Marinara sauce- It is a sauce mixed with olive oil
and herbs to tomato sauce.
b. Salsa-has combination of raw vegetables or fruits,
spices, onions and chiles.
c. Relishes-made with fruits or vegetables which may
be cooked or pickled using solution
of vinegar or brine that can be sweet, savory or spicy.
OTHER SAUCES
d. Gravy-a type of sauce which made from meat or poultry
juices, liquid such as milk, cream or broth and thickening agent
such as roux.
e. Compound Butter-sauce that added with seasonings to
softened butter and some blended with chives, basil or parsley.
f. Independent sauce-this exemplified by applesauce, cocktail
sauce, sweet and sour sauce and barbecue sauce that can be
served hot or cold.
Hygienic Principles and Practices in Sauce
Making
1. Make sure all equipment is perfectly
clean.
2. Hold sauce no longer that 1 ½ hours.
Make only enough to serve in this time and
discard any that is left over.
Hygienic Principles and Practices in Sauce
Making
3. Never mix an old batch of sauce with a
new batch.
4. Never hold hollandaise or béarnaise or
any other acid product in aluminum. Use
stainless steel containers.
Basic Finishing Techniques in
Sauce Making