1. Mother Sauces or Lead Sauces

2. How do You make a White Sauce? Review making roux and herbs and spices Review making roux and herbs and spices Complete lab rubric for lab Complete lab rubric for lab Make Alfredo Make Alfredo chicken Alfredo for next lab chicken Alfredo for next lab –How will you prepare the chicken? Word of the Day: Al dente Who is making the roux the Manager is so show me your Entrée Turn in your rubric manager for your summative assessment

3. Mother Sauces or Lead Sauces In 19th Century France, where all written cooking began, all sauces were classified into five families based on a mother sauce. The basic understanding in French culinary was that all sauces could be traced to only 5 basic methods of sauce making. Once a cook masters these methods, they are able to create any and all sauces, easily, using ingredients on hand.

4. Lead Sauces and Mother Sauces White or Bechamel Sauce White or Bechamel Sauce Veloute (vehl oo TAY) Veloute (vehl oo TAY) Brown or Espangnole (ehs pan YOHL) Sauce Brown or Espangnole (ehs pan YOHL) Sauce Tomato Sauce Tomato Sauce Hollandaise (hahl an DAYZ) Sauce Hollandaise (hahl an DAYZ) Sauce

5. Structure of a Sauce All Sauces are made of three kinds of ingredients: Liquid: Liquid: Provides the body of the sauce. There are five liquids or bases on which sauces are built, resulting in the five "mother sauces" (leading sauces). Most frequently used sauces are based on stocks Provides the body of the sauce. There are five liquids or bases on which sauces are built, resulting in the five "mother sauces" (leading sauces). Most frequently used sauces are based on stocks Thickening Agents: Thickening Agents: Sauce must cling to food, needs a thickening agent, must not leave a puddle on the plate and must not be too thick and pasty. Starches are the most commonly used thickeners Sauce must cling to food, needs a thickening agent, must not leave a puddle on the plate and must not be too thick and pasty. Starches are the most commonly used thickeners Flavoring Agents: Sauce is built in stages and flavors are added at the end if appropriate. Flavoring Agents: Sauce is built in stages and flavors are added at the end if appropriate.

6. Structure of a Sauce

7. White or Bechamel Sauce Derivative Sauces Cheddar Sauce Cheddar Sauce Crème (Krehem) reduces cream and lemon juice Crème (Krehem) reduces cream and lemon juice Soubise (soo BEEZ) Sauce-cooked with generous amounts of sweet onions. Soubise (soo BEEZ) Sauce-cooked with generous amounts of sweet onions. Monay (mohr NAY) Sauce- addition of Gruyere and Parmesan cheese Monay (mohr NAY) Sauce- addition of Gruyere and Parmesan cheese

8. Veloute (vehl oo TAY) Sauce means velvety made with stocks Derivative Sauces Allemande (ahl MAND) Sauce- addition of mushroom cooking liquid, lemon juice, egg yolks, and butter Allemande (ahl MAND) Sauce- addition of mushroom cooking liquid, lemon juice, egg yolks, and butter Supreme (soo PREHM) Sauce- addition of cream and butter Supreme (soo PREHM) Sauce- addition of cream and butter

9. Brown or Espangnole (ehs pan YOHL) Sauce Three principles ways of making this mother sauce Demi-glace (DEH mee glahs) made by reducing the espangnole to a nappe consistency Demi-glace (DEH mee glahs) made by reducing the espangnole to a nappe consistency Jus lie (JOO lee AY) a cornstarch or arrow root slurry Jus lie (JOO lee AY) a cornstarch or arrow root slurry Recent trend thicken with out the use of starch reducted and butter emulsion, stirred just before service. Recent trend thicken with out the use of starch reducted and butter emulsion, stirred just before service.

10. Brown or Espangnole (ehs pan YOHL) Sauce Derivative Sauces Derivative Sauces Borelaise (bor deh LAYZ) Sauce-addition of red wine, shallots, black pepper, and bone marrow (optional) Borelaise (bor deh LAYZ) Sauce-addition of red wine, shallots, black pepper, and bone marrow (optional) Charcutiere (shahr koo TEEYHR) Sauce- addition of julienne of cornichon (kor nee SHOHN) to Robert Sauce. Cornichons are small, acid pickles. Charcutiere (shahr koo TEEYHR) Sauce- addition of julienne of cornichon (kor nee SHOHN) to Robert Sauce. Cornichons are small, acid pickles.

11. Brown or Espangnole (ehs pan YOHL) Sauce continued Chasseur (shah SUR) Sauce- addition of mushrooms, shallots, white wine, and tomates. Chasseur (shah SUR) Sauce- addition of mushrooms, shallots, white wine, and tomates. Madere (mah DUR) Sauce- addition of Maderia wine Madere (mah DUR) Sauce- addition of Maderia wine Robert (roh BEHR) Sauce-addition of onion, dry or Dijon mustard, and white wine Robert (roh BEHR) Sauce-addition of onion, dry or Dijon mustard, and white wine Bercy (bair-SEE)- addition of shallots, white wine, and fish stock. Bercy (bair-SEE)- addition of shallots, white wine, and fish stock.

12. Tomato Sauce Derivative Sauces Paprika and cream Paprika and cream Fresh herbs like basil, parsley, and chervil. Fresh herbs like basil, parsley, and chervil. Pureed roasted garlic Pureed roasted garlic Sweet red peppers and chilies Sweet red peppers and chilies

13. Hollandaise (hahl an DAYZ) Sauce Derivative Sauces Bernaise (behrn AYZ) Sauce addition of tarragon vinegar, parsley, shallots, and tarragon reduction. Bernaise (behrn AYZ) Sauce addition of tarragon vinegar, parsley, shallots, and tarragon reduction. Chantilly (shahn tee EE) Sauce-addition of unsweeten whipped cream Chantilly (shahn tee EE) Sauce-addition of unsweeten whipped cream Choron (shohr ON) Sauce-cooked, diced tomatoes or tomato puree. Choron (shohr ON) Sauce-cooked, diced tomatoes or tomato puree. Maltaise (mahl TAYZ) Sauce-addition of blood orange juice and zest. Maltaise (mahl TAYZ) Sauce-addition of blood orange juice and zest.

14. What are the Standard? Complete lab rubric for labComplete lab rubric for lab Make AlfredoMake Alfredo Review making rouxReview making roux Who making the roux? What time should you clean up by?

15. Goals for Today Overview Overview –What are the five mother or lead sauces? –What is the mother or lead sauce we have been studying in lab? –What is the mother sauce that was made with eggs Benedict? Terms Terms UHT project UHT project

16. Goals for the Day Overview Overview UHT Project continue working UHT Project continue working Write Lab Plan for Next Lab (Mac N Cheese) Write Lab Plan for Next Lab (Mac N Cheese) What Mother Sauce is the Cheese sauce come from?

17. What are the mother/lead sauces? Students will learn how to make mother sauce and derivative sauce Complete lab rubric for each manger for the labs Create an Entrée in Lab for the next 4 labs by making a roux Word of the Day: roux Q & A What can you make from knowing how to make a sauce?

18. Why are we in Lab? Goal is to make Mac N Cheese Remember What You Have learned! Standard: Demonstrate understanding and application of kitchen safety principles and practices. Standard: Demonstrate understanding and application of kitchen safety principles and practices. Standard: Demonstrate food safety and sanitation procedures. Standard: Demonstrate food safety and sanitation procedures. Standard: Integrate knowledge, skills, and practices required in food measurement procedures. Standard: Integrate knowledge, skills, and practices required in food measurement procedures. Standard: Demonstrate selecting, using, and maintaining food preparation equipment. Standard: Demonstrate selecting, using, and maintaining food preparation equipment.