This sauce is a roast gravy made with pan juices and

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This sauce is a roast gravy made with pan juices and stock through the process of deglazing and reduction. The flavours from the meat, seasonings and fat create a sauce rich in texture and flavour. It is best served with roast meat or steak. This is a warm emulsion sauce made with egg yolks, vinegar and butter. It’s served with vegetables, poached fish, poached eggs, seafood, poultry, sautéed veal, etc. This sauce is similar to hollandaise but thicker due to the higher egg to butter ratio. Tarragon stems are infused into the vinegar reduction to give it a distinct flavour suitable for serving with fish or vegetables. A thick or thin, hot sauce typically served on or in pasta. This sauce is a mix of equal amounts espagnole and estouffade. It’s a deep, richly flavoured brown sauce usually served with red meat. This is a cold emulsion sauce made with vinegar, egg yolks, mustard, pepper and salt. It is used as a base for making other sauces such as aioli, andalouse sauce, cocktail sauce and tartare sauce. A: Béchamel B: Chicken and fish velouté C: Coulis D: Demi-glace E: Hollandaise F: Jus roti G: Mayonnaise-based sauces H: Tomato-based sauces I: Béarnaise 2018 Edition 14
SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS – Short answer Q41: How do the preparation and cooking time of roux change its characteristics? Q42: Choose a suitable stock to use for each soup. Green pea soup Minestrone soup Lobster bisque Cream of chicken soup Beef consommé Q43: Quality stocks, sauces and soups require fresh, quality ingredients and preparation methods. List four quality indicators you should check before serving dishes to customers. © Didasko Digital 2018 15

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