PPT-Sauces

Sauces a history Originated in Roman times but were closer to a condiment Typically flavored with fermented fish called garum and heavily seasoned Thickened with bread crumbs Sauces have evolved to compliment dishes not overpower them. When available buy lowsodium lower sodium reducedsodium or nosaltadded versions of products Limit sauces mixes and instant products including 64258 avored rice and readymade pasta Compare Nutrition Facts labels on food packages for percent Daily Val unable to split sauces Deep fried Mozzarella sticks with a side of marinara sauce Loaded with bacon pieces and Cheddar cheese and topped with scallions Shrimp fried to perfection and tossed in a zesty hot sauce Lightly battered corn nuggets with a s Whether theyre spread on sandwiches drizzled on french fries squirted on hot dogs or served as a side for dipping condiments make up only a small portion of any meal But when it comes to 64258 avor and character they can make all the difference Cond Chapter Six. Part . Three - Soups. Soups are often served at the beginning of a meal and give the chef an opportunity to make a good first impression. Preparing soups helps you learn more about basic culinary techniques, seasonings, garnishing, and serving foods. Comes from the French word that means a relish to make food more appetizing. . . Why Sauce??. A good sauce adds . flavor. , . moisture, richness. , and . visual appeal. .. Sauces . compliment. food and should not disguise it.. Objective. Execute techniques to prepare common dessert sauces.. Dessert Sauces. Contribute flavor and moisture to a particular dessert. Dessert sauces come in a wide variety of vibrant colors and improve the appearance of a dessert. https://. www.youtube.com/watch?v=k4Fu3JAARhg&list=PL707A7C1798195D37. Stocks. Are the liquids that form the foundation of sauces and soups.. Stocks. Composed of 4 ingredients. 50% nourishing element. Culinary Academy. Stock Basics. French word for stock is FOND – meaning bottom, ground, or base.. A STOCK is the liquid that forms the foundation of sauces and soups.. Simmering various combinations of bones, vegetables, and herbs to extract their flavors creates this foundation.. Objective. Explain the role of sauces.. Sauces. Sauces. are one of the building blocks of the culinary arts. There are thousands of sauces, and even more ways they can be paired with food. The Role of Sauces. Guerrini. . Australian . ‘. Bush Tucker. ’. How Indigenous Fruits, Spices and Herbs are Used in Cooking.. Also . known as ‘Citrus Caviar’ as they have lime crystals that . look . like beads of caviar which explode in your mouth, giving a unique lime sensation. . Sauce. Chipotle Grilling Sauce . and Marinade. Smokey River. BBQ Sauce. Roasted. Garlic . Teriyaki Sauce. Red Wine Garlic. Marinade. All natural sauces . and marinades. Well-balanced sauces. Low sodium. Roux. Cornstarch. Arrowroot. Beurre. . Manie. Liaison. Roux. White roux . – removed from heat as soon as develops a frothy, bubbly appearance. Blond roux . – cooked slightly longer, until begins to caramelize flour.. Chapter 10. Balanced Menus. Learning Objectives. Explain what a balanced meal is in terms of nutrient content and eight ways to evaluate balanced menu items.. Describe appropriate ingredients, preparation/cooking methods, and several menu items including presentation ideas for each section of the menu: appetizers, . Priscilla A. Martel. Stocks and. Sauces. Chapter 10 — Part 2 . On Cooking. Labensky, Hause & Martel. Sarah R. Labensky, CCP. Alan M. Hause. Priscilla A. Martel. Stocks and. Sauces. Chapter 10 — Part 2.