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It adds the following qualities to foods: 1. Moistness 2. Flavor 3. Richness 4. Appearance 5. Interest and appeal ESSENTIALS OF A GOOD SAUCE -Unctuous for mayonnaise -frothy for sabayon and hollandaise -glossy for brown demi-glace sauce -it should have a body with flavors concentrated to just the right degree, mild or pungent, to complement the rest of the dish -color should accent the dish -veloute or white sauce should form semi-transparent veil SEASONING SAUCE -if sauce is to be reduced it must be seasoned lightly since it will become concentrated as liquid reduces SERVING SAUCE 1. food may be coated with sauce 2. sauce maybe spoon onto a plate or dish, with food carefully arranged on top 3. can be served separately in a sauceboat or bowl REDUCTION OF SAUCES 1. Concentrate basic flavors: when sauces are simmered/reduced, some of the water evaporates. It becomes more concentrated which makes it more flavorful 2. Adds body: the sauce thickens which adds body without using roux or any thicken agent 3. Adds new flavor: reduced stocks maybe added to sauce/s in which a new flavor may be created/developed TERMINOLOGY To reduce to one half: to cook away one-half of its volume To reduce by three-fourths: cook away ; leaving only of its volume To reduce AU SEC: to reduce until dry or nearly dry To DEGLAZE: means to swirl a little liquid in a saut pan or pan in order to dissolve cooked particles of food in the bottom of the pan
Leading Sauce
Small Sauce
Cream Mornay Cheddar Cheese Nantua Soubise Mustard Poulette Aurora Hungarian Curry Mushroom Albufera or Ivory Hungarian Curry Normandy Bercy Mushroom Herb Bordelaise Robert Charcutire Chasseur Deviled (Diable) Lyonnaise Madeira Perigueux Piquante Mushroom Bercy Creole Portuguese Spanish Maltaise Mousseline Choron Foyot
Bchamel
Veal Velout
Allemande
Chicken Stock
Chicken Velout
Suprme
Fish Stock
Fish Velout
Brown Sauces
Brown Stock
Espagnole Fond Li
Red Sauces
Tomato plus Stock Tomato Sauce
Butter Sauces
Butter Hollandaise Barnaise