1. Preparing Sauces

2. Lesson Objectives Improve the quality of sauces served with food items. Improve the appeal of sauces served. Improved the healthfulness of sauces served. 2

3. Preparing Sauces: Important Terms Coulis Culinary* Culinary Technique* Degreasing Just-In-Time Preparation Mise en Place (meez-un-plahss)* Reduction *Discussed in a prior lesson 3

4. Important Terms (cont.) Reduction Roux Slurry Stock* Straining *Discussed in a prior lesson 4

5. Preparing Stocks Refer participants to How to Make a Stock recipe found in the Participant’s Workbook. 5

6. Straining Stocks Stocks may be strained using: – fine mesh-type strainer, – small hand-held colander, – china cap, – Cheesecloth, – or a large coffee filter in a colander. ADD PICTURE OF CHINA CAP 6

7. Commercial Stock Bases High in sodium. Reduce the amount used and don’t add. additional salt or flavorings such as onion salt or garlic salt. Consider using a low sodium stock base. 7

8. Commercial Stock Bases (cont.) Reduce the amount of base by ½ to ¾; keeping same amount of water. Prepare sauce with a water as the liquid; then add base at end of cooking for added flavor. 8

9. Menu Planning Tips Use poly or monounsaturated oils. Replace higher fat dairy with low fat substitutes. Use slurry as a thickener instead of a roux. Consider using low sodium stocks or bases. 9

10. Activity Demonstration: Compare labels from low sodium and regular sodium tomato sauce. 10

11. Function of Sauces The purpose of the sauce is to add: – flavor, – moisture, – visual interest, and – texture. 11

12. Principle Ingredients Three basic ingredients of sauces are: – the liquid, – the thickening agent, and – other flavorings and seasonings. 12

13. Liquid Ingredients What are some liquids that may be used to create a sauce for use in child nutrition programs? 13

14. Thickener Ingredients Types of thickeners: – Flour – Cornstarch – Arrowroot – Bread crumbs – Potato starch (instant potatoes) – Rice flour 14

15. Thickener Ingredients (cont.) Tips for using thickeners: – Flour may be used raw or browned; the browned flour has less thickening power than raw. – Browned flour may be stored in refrigerator. – Starches thicken by absorbing water; starches vary in thickening power. – Prevent weeping by keeping starch warm. – Prevent lumpy sauce by adding ingredient to separate starch particles. 15

16. Separating Starch Particles There are three way to separate starch particles: 1.Using fat, as in making a roux. 2.Using sugar, as in making a pudding. 3.Using a cold liquid, as in making a slurry or whitewash. 16

17. Flavorings and Seasonings Fresh herbs Dried herbs Spices Garlic Citrus juices Onions Commercial base Soy sauce Ginger Vinegars 17

18. Activity Refer participants to the USDA Chicken Tetrazzini recipe found in the Participant’s Workbook. – What are the preparation steps 18

19. Video: Making a Roux 19

20. Activity Demonstration: How to make a slurry. 20

21. Video: Making a Slurry 21

22. Activity Refer to Apricot Coulis recipe found in the Participant’s Workbook. – What are the preparation steps? 22

23. Activity Refer to USDA Tomato Sauce recipe found in Participant’s Workbook.. – How is the USDA recipe for tomato sauce thickened? – What ingredients add flavor or seasoning? 23

24. Video: Vegetable Sauces 24

25. Video: Salsa 25

26. Activity Review Quality Score Card for Sauces found in Participant’s Workbook. 26

27. National Food Service Management Institute www.nfsmi.org 800-321-3054 Thank You!