Sauces
 Sauces are used to add
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flavour, moisture and
nutritive value.
Sauces are liquids that are
thickened . Can be part of a
dish like in lasagne or served
with the dish like gravy.
Sauces can be three different
thicknesses
Pouring
Coating
Binding.
Sauces
Modifying a sauce
 One way might be to use
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semi skimmed or skimmed
milk.
Add parsley for flavour and
colour
Onion for flavour and texture
Sugar for sweetness
Cheese for flavour and
possibly colour
Chocolate for flavour and
colour.
Sauces
 Many sauces are thickened
by gelatinisation of
starch. Blended sauces are
made with corn flour.
 Arrowroot is blended and
used on fruit tarts because
it can be seen through.
 Sauces using a roux are
made from wheat flour.
Sauces
 During gelatinisation
 The starch particles do not dissolve in
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the liquid but form a suspension.
Stirring the liquid keeps the particles
suspended
If it is not stirred the particles sink to
the bottom and form lumps
When the liquid reaches 60C the starch
grains begin to swell and absorb the
liquid.
At 80C the grain break open and
release starch and so the mixture
thickens. This is called gelatinisation.
At 100C the thickened liquid becomes
a gel.
Sauces
Synerisis
 The happens when the
proteins in the sauce are
overcooked.
 The continue to coagulate
and squeeze out the fat and
water.
 Often it can be seen as beads
of liquid on top of an egg
custard.
 In the food industry they use
modified starch to prevent it
happening.