Understanding the Importance of Sauces in Food Preparation
Sauces play a crucial role in enhancing flavors, adding moisture, and providing a velvety texture to dishes. They serve as accompaniments, contribute to the overall appearance of the food, and can even elevate the nutritional value of a dish. Learn about the different types of sauces, their classifications, and how they are used in culinary creations.
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SAUCES SAUCES PROF. VIJENDER NOONWAL DEPT OF HMCT
DEFINITION DEFINITION Sauces mixtures, a keen sense of smell, a delicate sense of taste, a light, strong hand for blending, all contribute a perfect sauce. are liquid or semi-liquid
DEFINITION DEFINITION A perfect sauce is has a in colourful its appearance, smoothness, has a velvety texture, a definite taste and a natural flavour. It complements the food it accompanies, rather than mask its taste. It provides moisture, colour and shine the food. glowing rich
IMPORTANCE OF SAUCE IN FOOD PREPARATION IMPORTANCE OF SAUCE IN FOOD PREPARATION It enhances flavours. Some sauces help in digestion like mint sauce, apple sauce with roast pork. It gives moistness to the food e.g. white sauce adds creaminess to firm and dry food.
IMPORTANCE OF SAUCE IN FOOD PREPARATION IMPORTANCE OF SAUCE IN FOOD PREPARATION It is served as an accompaniment, the sauce sometimes gives contrast taste to another food e.g. cranberry sauce with roast turkey. It adds colour to the food. Like hollandaise sauce vegetable adds colour. Tomato sauce goes with fish a l orly. served on a
IMPORTANCE OF SAUCE IN FOOD PREPARATION IMPORTANCE OF SAUCE IN FOOD PREPARATION Sometimes gives the name to the dish like madeira wine when added to the brown sauce it is called sauce madeira. It enhances nutritional value of the dish. 4 litres of sauce yields 80 portions. The service temperature of hot sauce is 85 degree C.
USES OF SAUCE USES OF SAUCE It is used as a binding agent. It gives a unique flavour to the dish. It provides colour to the dish. It is served as an accompaniment It provides smoothness and velvety texture to the dish.
CLASSIFICATION OF CLASSIFICATION OF SAUCES SAUCES SAUCE MOTHER SAUCE CONTEMPORARY SAUCE PROPRIETORY SAUCE
CLASSIFICATION OF MOTHER SAUCES CLASSIFICATION OF MOTHER SAUCES SAUCES BECHAMEL SAUCE VELOUTE SAUCE ESPAGNOLE SAUCE TOMATE SAUCE MAYONNAISE SACUE HOLLANDAISE SAUCE
BECHAMEL SAUCE BECHAMEL SAUCE It is also known as white sauce. It is prepared by mixing: White roux Milk Onion pique (studded onion with bay leaf and cloves) seasoning
DERIVATIVES OF BECHAMEL SAUCE DERIVATIVES OF BECHAMEL SAUCE
