PPT-Sauces & Gravies

Food Service Sauces amp 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 . No. O 016 04 SAUCES , GRAVIES , GIBLET GRAVY 7 mg 402 mg 32 mg 6 g 3 g 5 g 87 cal Calcium Sodium Cholesterol Fat Protein Carbohydrates 1 qts 1-5/8 cup 1 qts 1 cup 2-1/2 cup 1 gal 2 qts 1/8 SAUCES , GRAVIES , No. O 013 00 TARTAR SAUCE 1 mg 189 mg 2 Tablespoons Portion Ingredient SALAD DRESSING,MAYONNAISE TYPE PICKLE RELISH,SWEET PEPPER,BLACK,GROUND Issue Measure Weight 4 lbs 2-1/8 l . 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. Chef’s Choice. Chicken Noodle . Cream of Tomato. Cream of Broccoli. Cheddar. New England Clam Chowder. Chef’s Choice. Specialty Pizzas. Pasta & Sauces. Specialty Pizzas. Pasta & Sauces. Specialty Pizzas. No. O 016 00 SAUCES , GRAVIES , BROWN GRAVY 3 mg 363 mg 0 mg 5 g 1 g 5 g 73 cal BEEF BROTH PEPPER,BLACK,GROUND Issue Measure 2-1/2 cup 1 qts 1 cup 1 gal 2 qts Cook at low heat on top of rang 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.. 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. . Becca. Curry and Jenny Provo. Keene State . D. ietetic . I. nterns 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. 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. 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.. 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. 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, . Sauces are thickened liquids that complement other foods. Sauce making is considered one of the most challenging skills to master. The role of sauces. Can be traced back at least 2,000 years to the Roman Empire.