Sauces Sauces are used to add flavour, moisture and nutritive value. Sauces are liquids that are thickened. Can be part of a dish like in lasagne or served with the dish like gravy. Sauces can be three different thicknesses Pouring Coating Binding.

Sauces Modifying a sauce One way might be to use semi skimmed or skimmed milk. Add parsley for flavour and colour Onion for flavour and texture Sugar for sweetness Cheese for flavour and possibly colour Chocolate for flavour and colour.

Sauces Many sauces are thickened by gelatinisation of starch. Blended sauces are made with corn flour. Arrowroot is blended and used on fruit tarts because it can be seen through. Sauces using a roux are made from wheat flour.

Sauces During gelatinisation The starch particles do not dissolve in the liquid but form a suspension. Stirring the liquid keeps the particles suspended If it is not stirred the particles sink to the bottom and form lumps When the liquid reaches 60C the starch grains begin to swell and absorb the liquid. At 80C the grain break open and release starch and so the mixture thickens. This is called gelatinisation. At 100C the thickened liquid becomes a gel.

Sauces Synerisis The happens when the proteins in the sauce are overcooked. The continue to coagulate and squeeze out the fat and water. Often it can be seen as beads of liquid on top of an egg custard. In the food industry they use modified starch to prevent it happening.