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MAYONNAISE
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TOMATO SAUCE
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GRAVY
Prepare Sauces Required for
Menu Items
Sauce is a fluid dressing for poultry, meat, fish, dessert
and other culinary products. Sauce is a flavorful liquid,
usually thickened that is used to season.

Sauces serve a particular function in the composition of a

dish and one of the important components of a dish.
These enhance the taste of the food to be served as well as
add moisture or succulence to food that are cooked dry.
Sauces also enhance the
appearance of a dish by adding
luster and sheen.
A sauce that includes a flavor
complementary to a food brings
out the flavor of that food. It
defines and enriches the overall
taste and its texture.
Basic Sauces for Meat,
Vegetable and Fish
(MOTHER SAUCES)
White sauce – It is
basic ingredient is milk
which is thickened with
butter
Veloute sauce – It is
chief ingredients are
veal, chicken and fish
broth, thickened with
blonde roux
 ROUX
• is a mixture of flour and fat
cooked together and used to
thicken sauces. Roux is typically
made from equal parts of flour is
added to the melted fat or oil on the
stove top, blended until smooth,
and cooked to the desired level of
brownness. A roux can be white,
blond or brown.
 BLONDE ROUX
• Is a roux that passed the ” white roux”
stage, meaning the flour is cooked, and
that is then allowed to turn a light brown
as the flour and butter in it cook a bit
more.
Hollandaise - It is a
rich emulsified sauce
made from butter, egg
yolks, lemon juice and
cayenne
Brown sauce/espagnole
- It is a brown roux-based
sauce made with
margarine or butter,
flavor and brown stock
Tomato - It is made
from stock (ham/pork)
and tomato products
seasoned with spices
and herbs
 Variation of Sauces
1.Hot Sauces – made just before they
are to be used.
2. Cold sauces – cooked ahead of
time, then cooled, covered, and
placed in the refrigerator to chill.
What do you think is the easiest
sauce to make? why?
WHAT DO YOU THINK IS THE
HARDEST SAUCE TO MAKE? WHY?
 ACTIVITY
Enumerate the Five Mother
Sauces
 ENRICHEMENT ACTIVITY
Directions: Interview one member of your
family in your home and ask them the
different food that have sauces. List down
10.
THANK YOU
THICKENING
AGENTS
 Thickening agent
Thickens sauce to the right
consistency. The sauce
must be thick enough to
cling lightly to the food
 Starches are the most commonly used thickeners for
sauce making. Flour is the principal starch used. Other
products include cornstarch, arrowroot, waxy maize,
pre-gelatinized starch, bread crumbs, and other
vegetables and grain products like potato starch and
rice flour.
Starch granules are separated in two ways

1.Mixing the starch with fat. Example:

roux
2.Mixing the starch with a cold liquid.
Example: slurry
Roux – is a cooked mixture of
equal parts by weight of fat and
flour
 1. Fat
A. Clarified butter. Using clarified butter
results to finest sauces because of its flavor.

B. Margarine. Used as a substitute for

butter because of its lower cost

C. Animal fat. Chicken fat, beef drippings and

lard.

D. Vegetable oil and shortening. Can be

used for roux, but it adds no flavor.
 2. Flour
The thickening power of flour
depends on its starch content.
Bread flour is commonly used in
commercial cooking. It is
sometimes browned for use in
brown roux.
 Kinds of Roux
White roux – cooked just enough to cook the
raw taste of flour; used for béchamel and
other white sauces based on milk.

Blond roux – cooked little longer to a slightly

darker color; used for veloutes´.

Brown roux – cooked to a light brown color and a

nutty aroma. Flour may be browned before
adding to the fat. It contributes flavor and color to
brown sauces.
Hygienic Principles
and Practices in
Sauce Making
• 1. Make sure all equipment is perfectly clean.
• 2. Hold sauce no longer than 1 ½ hours. Make only
enough to serve in this time, and discard any that is
left over.
• 3. Never mix an old batch of sauce with a new
batch.
• 4. Never hold hollandaise or béarnaise or any other
acid product in aluminum. Use stainless-steel
containers.
THANK YOU
 Assignment
Bring three (3) ready-made sauces.
 Next Day……..Observation Day
The learners will observe the similarities and
differences of sauces that they brought.
They will write their observation in ½
crosswise. One representative per group will
discuss what they observed.
Observe the following pictures.
Making a Roux
 Basic Finishing
Techniques in Sauce
Making
Reduction-Using reduction to concentrate
basic flavors.
Straining- This is very important in order
to produce a smooth, lump free sauce
Deglazing- To deglaze means to swirl a liquid in
a sauté pan to cooked particles of food
remaining on the bottom.
Enriching with butter and cream
Seasoning – adds and develop flavor
 The following are the 6
Common Problems in Sauce
Making
Lumpiness - This is usually the effect if the sauce is too dry
and then additional liquid is added, adding too much liquid
and then it is added quickly and when there is an incorrect
temperature of the roux and liquid.
Poor Glass - This happens when the sauce is
insufficient cooked
Incorrect consistency Result - When there is incorrect
balance on the formula. This is also happens when the
sauce is over cooked
Poor color - Using dirty utensils and incorrect cooking
causes poor color of the sauce Raw starch flavor Start is
insufficient cooked
Bitterness Happens when the raux is over browned, burden or over
Cooked
 Other common
problem in sauce
Discarding-no longer useful or desirable.
Oiling off
Poor texture
 Syneresis- the contraction of a gel
accompanied by the separating out of liquid.
EVALUATION
activity
 Enhancement activity
Make a research on at least ten sauces
and the food where it is commonly used
in the Philippines. .Include descriptions.
Write in one whole sheet of paper.