TLE-MODULE 3: SAUCE COOKERY

HOT SAUCES
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Terms in this set (20)
HOT SAUCES
1. Roux Sauces
2. Starch-Thickened Sauce
COLD SAUCES
1. Vinaigrette
2. Mint Sauces
3. Mayonnaise
METHODS IN PREPARING BASIC SAUCES
1. Grating
2. Chopping
3. Whisking
4. Mixing
5. Blending
6. Straining
7. Simmering
ROUX SAUCES
at the start of the cooking, this kind of sauce is thickened. It is done by heating fat or oil and flour together.
STARCH-THICKENED SAUCE
the thickening agent is added to the shimmering liquid. It is brought back to the stove and simmered until the starchy flavor disappears.
CORNSTARCH
has a high content which makes it easy to blend with liquid and thicken quickly.
THICKENING AGENTS
potato flour, rice flour, cassava flour. These should be mixed with liquid to form paste before cooking. It is called "BEARER MAINE"
VINIAGRETTE
these are various ways of making this sauce or dressing. The ratio of oil and vinegar use, what kind of oil, though olive oil is usually used, which vinegar and the type of mustard to mix
MINT SAUCES
fresh mint leaves and vinegar are combined the little sugar is added to blend with the sharpness of vinegar. Some chefs chop the mint leaves with sugar. this sauce is served with roast meat or grilled lamb.
MAYONNAISE
it takes practice in making this sauce.
GRATINGreducing a large piece of food to coarse or fine threadsCHOPPINGcutting food into pieces. Carrots, onions, hotdogs, and bacon are some example of ingredients which chopped and are added in sauces.WHISKINGbeating or whipping ingredients togetherMIXINGCombining ingredients togetherBLENDINGmixing two or more ingredients thoroughly or by using food processorSTRAININGPouring the sauce through a sieve or strainerSIMMERINGconsidered "gentle cooking". it is few degrees before boiling pointSAUCEis a liquid, cream, or semi-solid food, served on.AROMAa distinctive, typical pleasant smell.ROUXa combination of equal parts flour and fat, the most common being butter.