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Quarter 3 Module 3

This document outlines the importance of sauces in enhancing the flavor, moisture, and appearance of dishes. It details various types of sauces, their preparation methods, and the use of thickening agents like roux and starches. Additionally, it emphasizes hygienic practices in sauce making and basic finishing techniques to achieve desired flavors and textures.

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Arriane Joy Toledo
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34 views7 pages

Quarter 3 Module 3

This document outlines the importance of sauces in enhancing the flavor, moisture, and appearance of dishes. It details various types of sauces, their preparation methods, and the use of thickening agents like roux and starches. Additionally, it emphasizes hygienic practices in sauce making and basic finishing techniques to achieve desired flavors and textures.

Uploaded by

Arriane Joy Toledo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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10

Technology
and
Livelihood Education
Quarter 3 – PREPARE STOCKS, SOUPS & SAUCES
Module 3
Lesson 1: Prepare sauces required for
menu items

Department of Education ● Republic of the Philippines


144 | P a g e
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:
1. Moistness 4. Appearance (color and shine)
2. Flavor 5. Appeal
3. Richness

Basic Sauces for Meat, Vegetables, and Fish

1. White sauce - Its basic ingredient is milk which is thickened with flour
enriched with butter.
2. Veloute sauce- Its chief ingredients are veal, chicken and fish broth,
thickened with blonde roux.
3. Hollandaise – It is a rich emulsified sauce made from butter, egg yolks,
lemon juice and cayenne.
Emulsion – (as fat in milk) consists of liquid dispersed with or without an
emulsifier in another liquid that usually would not mix together.
4. Brown sauce / Espagnole – It is a brown roux-based sauce made with
margarine or butter, flavor and brown stock.
5. Tomato – It is made from stock (ham/pork) and tomato products seasoned
with spices and herbs.

145 | P a g e
A. Variation of Sauces
1. Hot Sauces – made just before they are to be used.
2. Cold sauces – cooked ahead of time, then cooled, covered,
and placed in the refrigerator to chill.

B.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.
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:
• Mixing the starch with fat. Example: roux
• Mixing the starch with a cold liquid. Example: slurry

Roux – is a cooked mixture of equal parts by weight of fat and flour.

1. Fat

A. Clarified
butter. Using clarified butter results to finest
sauces because of its flavor.

B. Margarine. Used as a substitute for butter because of


its lower cost.

146 | P a g e
C. Animal fat. Chicken fat, beef drippings and lard.

D. Vegetable oil and shortening. Can be used for roux,


but it adds no flavor.

2. Flour
The thickening power of flour depends on its starch
content. Bread flour is commonly used in commercial
cooking. It is sometimes browned for use in brown roux.
Heavily browned flour has only 1/3 the thickening power of
not brown flour.

A roux must be cooked so that the sauce does not have a raw, starchy taste
of flour. The kinds of roux differ on how much they are cooked.

• White roux – cooked just enough to cook the raw taste of flour;
used for béchamel and other white sauces based on milk.

• Blond roux – cooked little longer to a slightly darker color; used


for veloutes´.

• Brown roux – 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.

C. Common Problems in Sauce

1. Discarding 3. poor texture 5.oil streaking


2. oiling-off 4. synersis (weeping)
147 | P a g e
METHODS OF PREPARING SAUCES

Sauces Blanches
(White Sauce)
Purpose Butter Flour Liquid: Milk or Stock or
Cream
Light Sauce 1 tbsp. 1 tbsp. 1 cup
General Sauce 1½ tbsps. 1 ½ 1 cup
tbsp.
Thick Sauce 5 tsps. 2 tbsps. 1 cup
Soufflé Sauce 2 tbsps. 2 tbsps. 1 cup

Hygienic Principles and Practices in Sauce Making

1. Make sure all equipment is perfectly clean.


2. Hold sauce no longer than 1 ½ hours. Make only enough to serve
in this time, and discard any that is left over.
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.

Making Roux

Procedure

1. Melt fat.

148 | P a g e
2.Add correct amount of flour, and stir until fat
and flour is thoroughly mixed.

3.Cook to the desired degree of white, blond


or brown roux.

Basic Finishing Techniques in Sauce Making

1. Reduction

• Using reduction to concentrate basic flavors.


The water evaporates when simmered. The sauce becomes
more concentrated and more flavorful.
• Using reduction to adjust textures
The sauce may be simmered until it reaches the desired
thickness. Stock or other liquid may be added to thickened sauce to
thin it out, then simmer to reduce to the right consistency.
• Using reduction to add new flavors.
Glazes or reduced stocks are added to sauces to give flavor.

149 | P a g e
2. Straining
This is very important in order to produce a smooth,
lump free sauce. Straining through a china cap lined with
several layers of cheesecloth is effective.

3. Deglazing
To deglaze means to swirl a liquid in a sauté
pan to cooked particles of food remaining on the
bottom.
Liquid such as wine or stock is used to deglaze
then reduced by one-half or three-fourths. This
reduction, with the added flavor of the pan drippings, is then added to the
sauce.

4. Enriching with butter and cream

• Liaison mixture of egg yolks and cream added to sauce to give


extra richness and smoothness.
• Heavy cream- added to give flavor and richness to sauce
• Butter - Add softened butter to hot sauce and swirl until it melts.
Serve immediately to prevent separation of butter.
Butter gives extra shine and smoothness to the sauce.

5. Seasoning – adds and develop flavor


Ex: salt
lemon juice
cayenne
white pepper
sherry and Madeira

150 | P a g e

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