Sauces are widely used in cooking these days in every type

of cuisine from all over the world. Sauces come in many

forms. There are sauces used to pour over certain foods to
bring moisture and extra flavor to the meal, other thicker
sauces are added to the side of the plate and accompany a
cut or few slice of meat. Then there are the sauces that are
an integral part of the dish, whilst cold sauces or dressings
are used to liven up salads and cold meats.

Preparing Sauces Required for Menu Items 10

Sauces have evolved, as civilization has. Medieval
sauces, which relied on ancient ingredients, were either
very spicy, sweet or sour. They were designed to mask
the harsh flavors of poorly prepared, slightly spoiled
foods. They consisted mainly of spicy stock made with
wild herbs and unripe fruits, sometimes blended with
toasted breadcrumbs.

Preparing Sauces Required for Menu Items

It was not until the 17th and 18th century when more
refined and aromatic preparations began to appear. It
was “Marie-Antoine Carême” who began to classify
sauces.
The evolution of sauces continued with “Auguste
Escoffier”, it was said shortly thereafter that England had
three sauces and 360 religions, while France had three
religions and 360 sauces. “Le Repertoire” lists some 480
variations of sauces.
Preparing Sauces Required for Menu Items
Currently, there are many classical sauces still used;
however, there is a move toward lighter sauces, and
an increased interest by our guests in healthier meals.

Preparing Sauces Required for Menu Items

 QUALITY STANDARDS OF A SAUCE:
The quality standards of a good sauce are measured
by the following characteristics:
Thickness Consistency Shine
Texture Taste
Color Luster
QUALITY STANDARDS OF A SAUCE:
Thickness Consistency
Is given by partially thickening with roux
or starch. Viscosity is the resistance of the
sauce to movement and is then achieved by
reducing the sauce over a period of time.
QUALITY STANDARDS OF A SAUCE:
Texture
Proper distribution of all particles in the sauce
is given by perfect combining and
homogenizing of the roux and stock. Reduction
and depouillage of all impurities achieve this
perfection. The sauce is given its final texture
by straining through a cloth or chinois.
QUALITY STANDARDS OF A SAUCE:
Color
The proper color is the result of its
components, stock, roux and various
seasonings and flavorings. The color of
each sauce is part of its character.
QUALITY STANDARDS OF A SAUCE:
Shine
This is the degree to which the sauce
reflects light. The shine comes from the
starch used and the process of reduction
and depouillage.
QUALITY STANDARDS OF A SAUCE:
Taste
The cardinal rule of flavoring and seasoning
sauces is that it should be well balanced. A
well-balanced sauce aims for a subtle
equilibrium of many ingredients, without a
single flavor dominating. The food it will be
served with must be taken into consideration.
QUALITY STANDARDS OF A SAUCE:
Luster
Ability to reflect light. Shine is a result of
depouillage, proper simmering, and the type of
starch used.
 FIVE MOTHER SAUCES

In the culinary arts, the term "mother sauce"

refers to any one of five basic sauces, which
are the starting points for making various
secondary sauces or "small sauces."
They're called mother sauces because each
one is like the head of its own unique family.
 FIVE MOTHER SAUCES
A sauce is essentially a liquid plus some sort of
thickening agent along with other flavoring
ingredients. Each of the five mother sauces is made
with a different liquid, and a different thickening
agent—although three of the mother sauces are
thickened with a roux, in each case the roux is
cooked for a different amount of time to produce a
lighter or darker color.
Béchamel sauce
Béchamel is probably the
simplest of the mother sauces
because it doesn't require
making stock. If you have milk,
flour, and butter you can make
a very basic béchamel.
Béchamel is made by
thickening hot milk with a
simple white roux. The sauce is
then flavored with onion,
cloves, and nutmeg and
simmered until it is creamy and
velvety smooth.
Béchamel sauce

• Cream Sauce
• Mornay Sauce
• Soubise Sauce
• Nantua Sauce
• Cheddar Cheese Sauce
Velouté sauce
velouté is another relatively
simple mother sauce, made
by thickening white stock
with a roux and then
simmering it for a while.
While the chicken velouté,
made with chicken stock, is
the most common type, there
is also a veal velouté and
fish velouté.
Velouté sauce

• Normandy Sauce
• Bercy Sauce
• Hungarian Sauce
• Mushroom Sauce
• Aurora Sauce
Espagnole sauce
Espagnole sauce also sometimes
called brown sauce, is a slightly
more complex mother sauce.
Espagnole is made by thickening
brown stock with a roux. So, in
that sense, it's similar to a
velouté. The difference is that
Espagnole is made with tomato
purée and mirepoix for deeper
color and flavor. And the brown
stock itself is made from bones
that have first been roasted to
add color and flavor.
Espagnole sauce

• Marchand de Vin Sauce

(Red Wine Reduction)

• Robert Sauce
• Charcutière Sauce
• Lyonnaise Sauce
• Chasseur Sauce
Hollandaise sauce
Hollandaise sauce is
unlike the mother sauces
we've mentioned so far,
due to a liquid and a
thickening agent, plus
flavorings. Hollandaise is
a tangy, buttery sauce
made by slowly whisking
clarified butter into warm
egg yolks.
Hollandaise sauce

• Béarnaise Sauce
• Dijon Sauce
• Foyot Sauce
• Choron Sauce
• Maltaise Sauce
Tomato sauce
Tomato sauce this sauce
resembles the traditional
tomato sauce that we
might use on pasta and
pizza, but it's got much
more flavor and requires a
few more steps to make.

This Photo by Unknown Author is licensed under CC BY

Tomato sauce

• Spanish Sauce
• Creole Sauce
• Portuguese Sauce
• Provençale Sauce

This Photo by Unknown Author is licensed under CC BY

 QUALITY STANDARDS OF A
SAUCE:
The quality standards of a good sauce are
measured by the following characteristics:
1 2 3

You will guess a Choose the right one You will guess a
food based on the in multiple choices food from a picture
characteristics
Preparing Sauces Required for Menu Items 10
 Sauces have evolved, as civilization has. Medieval sauces, which relied on ancient ingredients,
were either very spicy, sweet or sour. They were designed to mask the harsh flavors of poorly
prepared, slightly spoiled foods. They consisted mainly of spicy stock made with wild herbs and
unripe fruits, sometimes blended with toasted breadcrumbs.

Preparing Sauces Required for Menu Items 10

Sauces are widely used in cooking these days in every
type of cuisine from all over the world. Sauces come in
many forms.

Preparing Sauces Required for Menu Items

There are sauces used to pour over certain foods to
bring moisture and extra flavor to the meal, other
thicker sauces are added to the side of the plate and
accompany a cut or few slice of meat. Then there are
the sauces that are an integral part of the dish, whilst
cold sauces or dressings are used to liven up salads and
cold meats.
Preparing Sauces Required for Menu Items
Preparing Sauces Required for Menu Items
10
Rimberio Co
Restaurant

WELCOME TO OUR
RESTAURANT

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Rimberio Co
Restaurant

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Rimberio Co
Restaurant

@reallygreatsite
OUR SERVICE
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Restaurant

SERVICE WE PROVIDE

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Rimberio Co
Restaurant

MARGARITA PEREZ
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Restaurant

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Rimberio Co
Restaurant

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Rimberio Co
Restaurant

CONTACT US @REALLYGREATSITE
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THANKS
PRESENTATION TEMPLATE

10
 HOW TO PLAY

There are 3 different types of games!

1 2 3

You will guess a Choose the right one You will guess a
food based on the in multiple choices food from a picture
characteristics
 1

A dish of Italian origin consists of a

flattened bread dough topped with
olive oil, oregano, tomato, olives,
and mozzarella.

WHAT IS IT?
ANSWER #1

Pizza
 2

Which of the following is a

Japanese food?
A. SUSHI B. PIZZA

C. HUMMUS D. TORTILLA
ANSWER #2

A. Sushi
 3

WHAT IS IT?
ANSWER #3

Ramen
SCORE

9/10
Thanks for
playing!
END