Sauces 1. Clean and Maintain for Preparation Areas and Equipment 2

Sauces Sauces Hot sauces Cold sauces Savoury Sweet Savoury Sweet 1. Clean and maintain for preparation areas and equipment • The same principles apply as in the previous chapters • Sauces are liquids and are ideal breeding grounds for micro organisms- leave on the table for long periods • Some dressings such as vinaigrette may have better lasting qualities • Mayonnaise can be soared unopened at room temperature: refrigerate when opened • Bottles in which sauces are stored must be cleaned • Hands utensils and equipment must be cleaned • Use different coloured chopping boards must be washed. • Areas used for preparation and cooking must be cleaned. • Do not use wooden spoons for stirring sauces- unhygienic. • Raw vegetables 2. Classification of sauces 2.1. Hot sauces • White sauce: Bechamel Mornay(cheese) • Veloute Veloute veal Allemande Veloute chicken Sauce supreme Veloute Fish Cardinale, Nantua • Brown sauce: Espagnole Demi glace • Cream based sauces (Reduce cream and stock) • Reduction based sauce: Beurre blanc (Whip butter into white wine) • Cooked egg sauce: • Custard type Crème angalsie • Whipped egg type Sabayon • Emulsified type Hollandaise Maltaise; Chantilly Hollandaise; noisette (emulsified egg based sauce) • Bearnaise choron 2.2. Cold sauces • Béchamel Chaufroid • Emulsified type Demi glace • Cooked egg sauce Mayonnaise Sauce tartare; remoulade (Permanent emulsion) Vinaigrette Ravigote; herb vinaigrette (temporary emulsion; three parts oil, one part vinegar) Aiola • Bread thickened • English bread sauce • Avglolemono • Yoghurt and sour cream • Raita • Fruit and vegetable sauces Salsa(mixture of chopped raw vegetables Relish(Mixture of chopped vegetables where one has been pickled) Coulis(vegetable or fruit puree) 2.3. Other sauces 1. Pan Gravies, It is sauces made from pan drippings of the meat or poultry Jus lie is prepared by using the drippings and thickened with arrowroot. 2. Vegetable sauces, herb and spice sauces, savoury fruit sauces 2. Hummus(chikcpeas)/Tahini(sesame seed): puree mixed with garlic, lemon juice and olive oil 3. What are the functions of a sauce? • Moistness • Enhance the flavour of food. Traditional sauces: Horseradish with beef Mint jelly with mutton Chantilly with asparagus Beef with monkey gland sauce • Richness • Enhance the appearance by adding colour and shine • They add interest and appetite appeal • They counteract the fatty flavour of food e.g. duck with orange sauce • Add flavour to bland dishes e.g. pasta. 4. Quality characteristics 4.1. .Appearance • Most sauces should be smooth, unless they are specifically chunky • Good colour for its type Rich deep brown for brown sauce Pale ivory for veloute White for cream sauce 6.2. Texture • Each sauce has a specific texture: • Smooth and slightly oily for mayonnaise • Frothy for sabayon • Glossy for a brown demi-glace • A good sauce should have body and must enough concentration of flavours • Colour should accent the dish 6.3. Consistency • Cold sauces are thicker than hot ones • Smooth with no lumps • Not too thick or pasty, but thick enough to cover food. 6.4. Flavour • Flavour should either complement or contrast with food it is accompanying • Proper degree of seasoning • No starch taste • Do not repeat with the same or similar tastes 6.5. Aroma • The aroma of the food should enhance our appreciation of the food we are about to eat • Pleasant odour or smell 7. How do you match sauces and food Sauces may be used to enhance a dish in any of the following ways: 7.1. As an accompaniment for meats, poultry, fish, vegetables or fruit • E.g. Fish with mornay sauce: asparagus with hollandaise sauce. 7.2. To bind ingredients • Without the sauce the ingredients would fall apart: • E.g. macaroni and cheese 7.3. To add colour, flavour and texture • Creamed spinach to pasta for colour, flavour and texture • Hot chocolate sauce or fruit sauce over ice cream 7.4. To coat and moisten poultry, fish or meat • Serve cold slices of cooked fish, turkey or chicken with aiola or salsa • Sweet sauce with spicy food. often used in Asian food • Pair a simple sauce with complex food. or a complex , colourful sauce with simple food • Use a chunky sauce to add texture to food 8. Ingredients of sauces • Sauces are made up of three components: • A liquid- the body of the sauce Provides the body or base of most sauces The most frequent used body is stock • A thickening agent A sauce must be thick enough to cling lightly to the food Starches are most often used. Flour is the main starch Starches thickened by gelatinisation(absorbs liquid, swell) Acid inhibits the gelatinisation and should not be added until the sauce is fully cooked. Starch granules must be separated before heating to avoid lumps e.g. mixed with fat and mixed with a cold liquid. • Additional seasoning and flavouring Salt is the most important seasoning Lemon juice is also important Cayenne and white pepper Sherry and Madeira 8.1. The following points are important when choosing ingredients • Make sure that the ingredients are fresh, especially protein products, and that you have enough of each ingredient • Dried herbs have a different flavour than the fresh form • Use ingredients that are in season • Be careful when you decide to use substitutes for certain ingredients: yoghurt instead of cream • Dairy products like milk, cream sour cream should be used before the (use by date) • Starch thickeners should be without weevils. • Apple vinegar, wine vinegar should be of the highest quality. • Vegetables must be clean. 9. Definition of stock • Stock is a liquid left behind when meat ,flavouring, vegetables and herbs are slowly simmered in water. • It is the base of many soups, gravies and sauces • Bones are the major ingredient of stock. Most of the flavour are coming from bones. o Collagen is connective tissue that breaks down and dissolves during slow moist cooking. o Cartilage is the best source of gelatine in bones. Younger animals have more cartilage. • Mirepoix is aromatic vegetables. Onions, carrots and celery. (White mirepoix is when the carrots are left out.) • Seasoning Salt, herbs and spices (Bouquet garni) • Acid products dissolve connective tissue and adds flavor like tomato extract or wine. • Water. Use cold water. 9.1. Cooking methods used in making stocks Stocks are used for: • As the basis of soups • As the basis of sauces • To enhance stews • As the liquid in which certain types of food are poached 9.2. Ingredients used in making stock • Bones, meat, poultry, fish and vegetables • Herbs and possibly spices Rules for making stock. • 1.Use only bones and ripe • This ensures a tasty stock vegetables of good quality • • 2.Skim off the scum regularly • 2.The scum penetrates the • stock and spoils its appearance • 3.Skim off all fat from the top • 3.Fat gives the stock a fatty • taste and a greasy look • 4.Simmer slowly • 4.If stocks boils quickly it • evaporates and turns cloudy • 5.The stock should simmer • 5.In hot weather it could turn constantly or kept in a freezer sour quickly • 6.Do not add salt • 6.It could easily be too salty • 7. Do not use smoked pork • 7.The flavour is too strong • 8. Stock in ice-cream trays • 8. You can use small quantities 9.3. Methods in making stocks 9.3.1. Brown stock- fond brun • Chop bones and meat in large chunks • Remove marrow and fat. • Roast bones in a roasting tin for 30-40 min at 200-225° until they are well browned- • Add to the roasting pan some roughly chopped vegetables such as carrots, onion, leek and celery and continue to brown with the meat. • You may cover the bottom of the pan with olive oil • Once the roasting process has finished, transfer the contents to a stock pot leaving as much of the fat behind as possible • Pour off the fat from the pan and deglaze the pan with 500 ml boiling water, scraping up all the bits and juices from the bottom and sides • Add all this to the stock pot. Add 3-4 liters of cold water and bring rapidly to the boil. the minute it comes to the boil turn the heat down and simmer for several hours • Near the end of the cooking time add bouquet garni • Throughout the cooking process you need to skim off the scum Clarifying the stock • Wash one egg for each litre of water • Add the broken eggshells and slightly beaten egg whites to the stock. • Heat slowly and stir on and off. • Boil for 2 minutes • Remove from heat and allow to stand for 20 minutes. • Sieve once or twice through a double layer of cheesecloth to clarify. • Do not press the cloth 9.3.2. White stock- chicken, veal or fish (Fond blanc de veau) • Blanch the bones and any meat • Put into cold water, bring to the boil, simmer for 5 minutes • Discard this water and rinse off the bones and meat- get rid of coagulated protein • Return bones to a clean stockpot. Add the vegetables, bouquet garni and cold water and bring to the boil • The minute the stock reaches a boil, turn down the heat and simmer gently for several hours 9.3.3. Game stock –fond de gibier • Game stocks are brown stocks • Use the bones and meat of venison or game birds • Follow the instructions for making a brown stock. 9.3.4. Poultry stock- fond blanc de volaille • Chicken stock follows the same rules as for making white stock but you wish to add a whole cheek to the carcasses that you use. • Stop cooking once the chicken is cooked through • Remove the whole chicken and use it for a meal. • Make sure the preen glands are removed from ducks 9.3.5.

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