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FUNCTIONS OF SAUCES / IMPORTANCE OF SAUCES.

FUNCTIONS OF SAUCES / IMPORTANCE OF SAUCES. 1. It provides contrast in colour For example Vanilla ice cream with hot chocolate sauce. 2. Helps in digestion For example Apple sauce with roast pork. 3. Enhances nutritional value of the dish.

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FUNCTIONS OF SAUCES / IMPORTANCE OF SAUCES.

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  1. FUNCTIONS OF SAUCES / IMPORTANCE OF SAUCES. 1. It provides contrast in colour For example Vanilla ice cream with hot chocolate sauce. 2. Helps in digestion For example Apple sauce with roast pork. 3. Enhances nutritional value of the dish. 4. Gives tartness & contrast or balances a bland food. For example Poached fish served with Hollandaise sauce. 5. Enhances flavour of dish For example Crepe suzette served with rich orange sauce. 6. Binding dry ingredients For example Panada sauce:- Durham Cutlets 7. Improves appearance of dish For example salmon mayonnaise. 8. It gives moistness to the foods. For example Tomato sauce served with cutlets. 9. Served as garnish For example chicken Galantine – Chaufroid sauce. 1O.Gives tartness & sharpness For example Pomfret Colbert served with Tartare sauce. Compiled by: CHEF REETU UDAY KUGAJI

  2. REFERENCES THEORY OF COOKERY – KRISHNA ARORA.Modern Cookery Voi.1 -Thangam Philips Compiled by: CHEF REETU UDAY KUGAJI

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