Subject: Hotel Management
A sauce is a smooth, semi-liquid rich flavored food commodity which has the colorful appearance, definite in taste and adequate seasoning that can be sent with the main dish to look complete. The sauce provides moisture, color, taste and glossiness to the food. It plays a vital role in the overall presentation and appearance of the dish, as well as it increases the nutritive value of food
A perfect sauce is the combination of eye appealing appearance, growing rich smoothness, velvet like texture and natural flavor. The sauce helps to make a dish complete. Long ago Grimande D`la Roclca a philosopher and gastronome wrote: "The sauce is the culinary art what grammar is to language." Evert sauce should be carefully and thoroughly cooked and blended to become a quality dish.
Quality analysis of sauce are as follow:
Some sauce like mint sauce and apple sauce blend well with help in digestion.
One of the important function of sauce is to give moistness to the food which leads to the food to be soft and easy to chew and shallow.
A sauce, when poured over a food, adds color hence it makes food look more attractive.
When food is blended with sauce, it enhances the palatability as it is made in a way to stimulate appetite.
Example devil sauce served with egg gives appealing tartness.
Roux is an equal mixture of flour and fat cooked together. There are three types of roux depending upon the degree of cooking and they are:
White roux: an equal mixture of butter and flour cooked together without coloring.
Blond roux: an equal mixture of butter and flour mixed together with moderate coloring.
Brown roux: an equal mixture of butter and flour cooked together until brown in color.
Arrowroot, corn flour, potato starch and tapioca are used to thickened sauce. The mixture should be made with cold liquid or stock then slightly poured over sauce for thickening. Starch has property to gelatinize at 90 degree Celsius.
The mixture of the uncooked mass of an equal quantity of butter and flour kneaded together by hand is known as beurre maine. The mixture is slightly poured over boiling liquid and stirred to make it thick, it is done generally in fish cooking.
Egg yolk and cream act as liaison. A liaison is added as finishing agent at the end of cooking. After liaison is added the product should never be boiled as it will get curdled.
Blood is used as a thickening agent for game cooking. It thickens the sauce and gives particular flavor.
Bechamel is another term of white sauce. It is made from white roux and milk with colute` (stunned onions with bay leaves and cloves).
Ingredients:
Method of preparation:
Its Derivation:
Monay:Egg yolk, cheese cream
Cream: Fresh cream and butter
Parsley sauce:Fresh cream and chopped parsley
Mustard: Buttercreamand mustard
Onion: Minced onion
Egg: Fine chopped hardboiled egg
Monard: Ccream or milk and butter
It is a rich brown sauce made from a brown roux, brown stock, mirepoix and bouquet garni. It is one of the most widely used mother sauce.
Ingredients:
Methods of preparation:
(over browning of bones and mirepoix causes the sauce to become bitter.)
Its Derivation:
Chasseur: Demiglaze, sauteed chopped shallots, minced mushroom, tomato, Concasse Chopped parsley, white wine, seasonings
Rober sauce: Demiglaze, chopped onion, sauteed butter, Vinegar, pepper, mustard Pepper, white wine, seasoning
Pepper: Demiglaze, crush peppercorn, Red wine, seasoning
Veloute sauce is prepared to form a blonde roux and white stock. Veloute gets its name from the type of stock used. Example fish stock, fish veloute, and chicken stock
Ingredients:
Methods of preparation:
Its Derivation:
Caper:Mutton,stock and capers
Supreme:Chicken stock, mushroom, cream, egg yolk
Mushroom:Sliced as supreme and sliced mushroom
Aurorce:Same as supreme add a tomato
It is rich, thick, creamy cold sauce with the mixture of an emulsion of salad oil, egg yolk, vinegar, and seasoning. Commercial mayonnaise once made can be stored up to months if preserved properly in a refrigerator
Ingredients:
Method of preparation:
Its Derivation:
Tarter:Chopped albumen, parsley, capers, and gherkins
Cocktail:Tomato ketchup, tobacco, and lemon juice
Tyrolean: Tomato purees, and chopped parsley
Chantilly: Lemon juice, vegetable, cream and vinegar
Tomato sauce is a sweet and sour garlic flavored sauce. This sauce is prime accompaniment in the case of Italian food. Probably there is no sauce in the world which is used as extensively as tomato sauce .
Ingredients:
Methods of preparation:
Its Derivation:
Portuguese:Tomato sauce, tomato concasse, chopped garlic, white wine, seasoning
Barbecue:Tomato sauce, tomato ketchup, vinegar, sugar, seasonings
Italienne: Tomato sauce, demiglaze, chopped shallots, chopped mushroom, lean ham,finely chopped herbs, seasoning
It is a warm yellow sauce. It contains a high percentage of fat and egg yolk. It is served with grilled or baked fish vegetables, etc.
Ingredients:
Its Derivation:
Bearnaise:Peppercorn, tarragon, vinegar and egg
Houseline: Whipped cream and bearnaise
Malaise: Orange juice and strips of orange zest
References:
Joshi, Basant Prasad et.al., Fundamentals of Hotel Management-XII, Sukunda Pustak Bhandar, Kathmandu
Bhandari, Saroj Sing et.al., Principle of Hotel Management-XII, Asmita Publication, Kathmandu
Oli, Gopal Singh et.al., Hotel Management Principle and practices-XII, Buddha Prakashan, Kathmandu
Evert sauce should be carefully and thoroughly cooked and blended to become a quality dish.
Quality analysis of sauce are:
Importance of sauce are:
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