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Cooking Sauces

Cooking Sauces PPT

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DAVID JONATHAN SANTIAGO
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50 views17 pages

Cooking Sauces

Cooking Sauces PPT

Uploaded by

DAVID JONATHAN SANTIAGO
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Cooking Sauces

Kinds of Sauces
Hot Sauces
Roux Sauces
This kind of sauce is thickened. It is done
by heating fat or oil and flour together. The
liquid is poure gradually while stirring,
other ingredients can be added like
chopped onions or other kinds of
vegetables. The flour thickens the liquids.
Starch-
thickened
Sauce
The thickening agent is added to the
simmering liquid. It is brought back to the
stove and simmered until the starchy
flavors dissapears.
Cold Sauces
Vinaigret
te
There are various ways of making this
sauce or dressing. The ratio of oil and
vinegar to use, what kind of oil, though
sually olive oil is usually used, which
vinegar and the type of mustard to mix are
the factors to consider in the making
vinaigrettes.
Mint
Sauce
Fresh mint leaves and vinegar are
combined then little sugar is added to
blend with the sharpness of vinegar. Some
chefs chopthe mint leaves with sugar.
Mayonnais
e
It takes practice to make this sauce. The
challenge is to be able to come up with
thick and smooth sauce. It is done by
pouring the oil to the egg yolks gradually
and then whisking the mixture vigorously
to dispense the oil. The mixture should not
be separate.
Methods in
Preparing Basic
Sauces
Grating
Is reducing a large piece of food to coarse
or fine threads. The use of gater is required
to get fine shreds of the food like cheese for
use in the sauce.
Chopping
Is cutting foods into pieces. Carrots, onions,
hotdogs, and bacon are some examples of
ingredients which are chopped and are
added in sauces.
Whisking
Is beating or whipping ingredients together.
This is done by using wire whisk. Whisking
vigorously is very effective in beating fluids.
Mixing
Is combining ingredients together. When a
recipe calls for mixing, it means “stirs with
a spoon” until all the ingredients are fully
distributed.
Blending
Is mixing two ingredients thoroughly or by
using a food processor.
Straining
Is pouring the sauce through a sieve or
strainer. The fine mesh of the strainer traps
the solids, allowing the liquid to pass
through.
Simmering
Is considered “Gentle Cooking”. It is a few
degrees before boiling point. The bubbling
at the top of the liquid should be sustained.

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