The Classification of Sauces in Culinary Arts
Explore the different types of sauces used in culinary creations, including Béchamel, Velouté, Tomato, Espagnole, Hollandaise, and Mayonnaise. Learn about their ingredients and preparation methods to elevate your cooking skills. Images and descriptions provided by Urmi Das, Faculty at B.Voc. (CTHM).
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Presentation Transcript
CLASSIFICATION OF SAUCES Presented by Urmi Das Faculty B.Voc (CTHM)
SAUCES Bechamel sauce is made by milk and white roux Veloute sauce is prepared by white sauces and blond roux Tomato sauce is made by tomato sauce Espagnole sauce is made by brown stock and brown roux Hollandaise sauce is an emulsion of oil, egg white, salt and pepper on double boiler in slow heat Mayonnaise sauce is and emulsified sauce.
