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    Sauces act as liquid accompaniments to many meals

    They date as far back in history as the Ancient Greeks. Despite the word “sauce” stemming from the Latin word “salsa” (which can be translated as “salt”), sauces are not only reserved for savoury flavours, but can be sweet as well. Usually served in measures of 50ml, sauces may be low in volume but are usually very high in flavour.

     




  • Uses of sauces
    • Sauces are used to add moisture to a dish
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    • Sauces are used to add moisture to a dish
    • They complement food items by balancing out the flavours – for this reason, there are many pairings of certain foods with particular sauces
    • Sauces can also be used to add colour to a plate, improving the appearance of a meal
    • They are commonly used as a base ingredient in other meals, such as soups, stews and pasta dishes

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  • Quality characteristics

    • sauces should be of a smooth consistency and not have any lumps
    • they should not be too watery or too thick
    • they should be glossy in appearance
    • each sauce, depending on the type that it is, should be strong in flavour in order to complement the meal with which it is served
  • Thickening agents for sauces

    Different kinds of thickening agents can be used in preparing sauces. Choosing the right type is critical.

    Thickening agents, based on the gelatinization of starch, include Roux (a cooked mixture of equal parts melted butter and flour), uncooked Roux (otherwise known as a beurre manie, also equal parts butter and flour, which are kneaded together before being added), Arrowroot (a paste made from the roots of a tropical plant, providing a clear and stable solution) and Corn Starch Slurry (a paste made of corn flour and water, after which it is added to a boiling sauce).

    Thickening agents, based on other methods include what is known as Reduction (the process of removing liquid from a sauce by applying heat and releasing steam), Liaison (prepared by mixing heavy cream and eggs, resulting in a smooth and creamy texture), Food Grade Gums (purpose produced agents that do not alter a sauce’s flavour or texture) or Puree (whereby finely mashed fruit or vegetables are added to the sauce).

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