Download - Types of mother sauces
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Sauces “The sauce is to culinary art what
grammar is to language.”Gastronomer
Presented by:Manjeet Nehra(16)
Mudit Grover(18)
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Sauces Sauces are liquid or semi-liquid
mixtures.
Sauces are liquid that has been thickened by either:
Egg yolks Roux Cornflour , Arrowroot or
Starch Reducing cooking liquor or
stock.
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Importance of Sauces
Enhances flavours.
Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.
Enhances nutritional value of food.
Provides moisture , colour & shine to the food.
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Chef De Saucier Responsible for most of the
sauces made in the kitchen of the Hotels.
He holds the one of the most demanding jobs of the kitchen in Hotels.
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Sauce Boats A sauce boat, gravy boat or
sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.
Mainly Sauce is served in this sauce boat in 5* Hotels.
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Basic Sauces
These are the Six Basic types of Sauces originated from French Cuisine.
White Sauce Veloute Brown
Sauce
Hollandise Sauce
Tomato Sauce
Mayonnaise
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Hollandaise Sauce
French Cuisine
White SauceVeloute
Mayonnaise
Tomato Sauce
Brown Sauce
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White Sauce Also known as “Bechamel
Sauce.” Prepared with white Roux &
mildly flavoured with onion. Can be used as an ingredient in
baked pasta recipes. Some of the basic derivatives
are Cheese Sauce Mustard Sauce
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Veloute Prepared from light brown roux
and stock. It get it’s name from the type of
stock used.Ex : Fish Stock & Blond roux-
Chicken veloute Some of the basic Derivaitives are
Caper Mutton Velloute Aurore Chicken Veloute
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Hollandaise Warm yellow and rich sauce. An emulsion of butter , lemmon
juice , and egg yolk. Particularly delicious on
seafood, vegetables and eggs. Some of the basic derivatives
are Noisette Mustard
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Tomato Sauce A Red kitchen Sauce. This type of sauce may be
referred to as Coulis. Served with “Pasta” , “Eggs” ,
“Fish” & “Meat”. Some of the basic derivatives
are Tomated Chaudfroid Barbecue
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Brown Sauce Also known as Espagnole sauce. Made from Brown Roux and
Brown Stock. Eaten with meals and dishes
such as full breakfast , bacon , Sandwiches or chips and baked beans.
Some of the basic derivatives are
Lyonnaise Robert
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Mayonnaise Basic cold sauce. Used as a salad dressing. Also used as a shiny flavourful
coating to decorate cold dishes. Basic derivative is
Chantilly
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Thank You