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6 - Fat

The document outlines various types of fats and flours used in sauce preparation, detailing their characteristics and applications. It also addresses common problems encountered in sauce making and emphasizes hygienic practices to ensure food safety. Additionally, it provides specific methods for preparing different types of white sauces with corresponding ingredient measurements.

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Charls Gauden C. Alanis
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7 views13 pages

6 - Fat

The document outlines various types of fats and flours used in sauce preparation, detailing their characteristics and applications. It also addresses common problems encountered in sauce making and emphasizes hygienic practices to ensure food safety. Additionally, it provides specific methods for preparing different types of white sauces with corresponding ingredient measurements.

Uploaded by

Charls Gauden C. Alanis
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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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.
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
OThe 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.
OThe kinds of roux differ
on how much they are
cooked.
O1.White roux – cooked
just enough to cook the
raw taste of flour; used
for béchamel and other
white sauces based on
O2.Blond roux – cooked little
longer to a slightly darker
color; used for veloutes´.
O3. 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

O1. Discarding
O2. poor texture
O3. oil streaking
O4. oiling-off
O5. synersis (weeping)
Hygienic Principles and Practices in
Sauce Making
O1. Make sure all equipment
is perfectly clean.
O2. Hold sauce no longer
than 1 ½ hours. Make only
enough to serve in this
time, and discard any that
is left over.
O3. Never mix an old
batch of sauce with a
new batch.
O4. Never hold hollandaise
or béarnaise or any other
acid product in
aluminum. Use stainless-
steel containers.
METHODS OF PREPARING SAUCES
Sauces Blanches (White Sauce)
O Purpose Butter Flour Liquid: Milk or
Stock or Cream

OLight Sauce 1 tbsp. 1 tbsp. 1 cup


OGeneral Sauce 1½ T. 1 ½ T. 1 cup
OThick Sauce 5 T. 2 T. 1
cup
OSoufflé Sauce 2 T. 2 T. 1 cup

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