PPT-24 Sauces

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. 99 Lazy Conch Tenderized Bohomion Queen Conch encrusted with Ponko breod crumbs sauteed topped with fresh diced tomotoes scollions fresh grated pormeson cheese ond our homemode key lime butter 1299 Jumbo Shrimp Cocktail TheBiggest ond Best in the Key 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 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 . Becca. Curry and Jenny Provo. Keene State Dietetic Interns 2014-2015. Ranking of Dressings. Ranking of Condiments. Ranking of Sauces. The How To. Tips of what to look for in dressings, condiments and sauces. 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.. Foods and Nutrition. What is soup?. Soup is basically a liquid with something to thicken it. . Soup variation comes from the proportion of one ingredient to the other and the creativity of the Chef!. 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. Food Service . Sauces & Gravies. A sauce or gravy is a rich flavored, thickened liquid used to complement another food item. Sauces and gravies enhance the flavor, moistness, and appearance of meats, vegetables, fish, poultry, and desserts. The main difference between sauces and gravies is the flavor. A sauce does not always possess the same flavor as the food item it accompanies. Gravies possess the flavor of the meat with which they are served. The base of a gravy is the meat drippings acquired while roasting the meat. . 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. September 28, 2015. Begin: Soups, Stocks, and Sauces. Elements of Stocks. “Good Eats” Video. Warm up. 17. HOSP CA1:5 & 6. What is a stock?. Stocks. , Sauces, and Soups. Stocks. The Essential Parts. By Kayla Yeo . Béchamel . Also known as White Sauce . Is made by thickening white milk with a simple white roux (.  is a substance created by cooking wheat . flour.  and . fat (traditionally.  butter) as the thickening agent. 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.. 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. 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, .