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HMGT 180 Sauces Welcome

What is a Sauce?. A sauce is a liquid that has been thickened, by various thickening agentsTwo types of saucesThe leading sauce (sometimes referred to as the mother sauce)The leading sauce derivativeMake sure that you review your notes and that you can explain the liquids, the thickening agents

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HMGT 180 Sauces Welcome

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    1. HMGT 180 Sauces Welcome

    2. What is a Sauce? A sauce is a liquid that has been thickened, by various thickening agents Two types of sauces The leading sauce (sometimes referred to as the mother sauce) The leading sauce derivative Make sure that you review your notes and that you can explain the liquids, the thickening agents and the names of the leading sauces

    3. Purpose of Sauces Adds flavor Richness Appearance Interest and appetite appeal Moisture

    4. Thickening Agents Beurre Manie White wash Cornstarch Waxy maize Butter Arrow Root Rice Flour Potato Starch Gelatine

    6. Leading Sauce Derivatives Each group has ten minutes to present the derivatives of each sauce also the names of the ingredients for each leading sauce derivative. Example: Leading Sauce Béchamel. Derivative: Mornay sauce Ingredients: Gruyere Cheese, Parmesan cheese, cream, monté au beurre

    7. Leading Sauce Derivatives Team # 1 Name Five derivatives of a Béchamel sauce Team # 2 Name Five derivatives of a Hollandaise sauce Team # 3 Name Five derivatives of a Tomato sauce Team # 4 Name Five derivatives of a Espagnole Team # 5 Name Five derivatives of a Velouté

    8. Terms associated with sauces Monter au beurre A finishing technique for secondary sauces. Consists of swirling or mixing whole or compound butter in to a sauce just before service. In order to give richness, flavour, and texture

    9. Sauce Derivatives continued Each team will report back to the rest of the class with a mini presentation on all the derivatives and ingredients for each sauce

    10. And Finally For Homework Read your HMGT 180 notes Pages 21 to 25

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