Eduqas GCSE Food Preparation and Nutrition: Student Book

Cakes, pastry, sauces, batters and biscuits 163 SECTION 2 flour salt pepper liquid The basic ingredients are: fat Roux based sauces A roux is a combination of fat and flour cooked for a particular length of time, depending on the colour of the sauce required. The example on page 173 uses a white roux sauce with milk as the liquid. To make an infused sauce, ingredients such as herbs, carrot, peppercorns and onion are gently heated in milk and or stock in order to flavour the liquid. The flavoured liquid is then used to make the roux. Basic ingredients in white roux sauces include fat, flour, liquid and seasoning. Other ingredients such as cheese, parsley and mushrooms may be added for flavouring. The proportion of liquid to flour depends upon the desired consistency of the sauce. If too much liquid is used the sauce will not be as thick as required; if too little is used the sauce will be too thick. A white sauce can be made using the one-stage method. All the weighed and measured ingredients are placed in a pan and brought to the boil until thickened, or alternatively placed in a jug and cooked in a microwave oven. There are three consistencies: Pouring – to 250ml liquid, use 15g fat and 15g flour. Uses: to serve as an accompaniment. Coating – to 250ml liquid, use 25g fat and 25g flour. Uses: to coat food in dishes such as cauliflower cheese. Panada – to 250g liquid, use 50g fat and 25g flour. Uses: to bind ingredients together such as in a recipe for croquettes. Blended sauces Milk and cornflour are mixed together and heated until the sauce thickens. There is no fat in a blended sauce. Reduction sauces Sauces made from the meat’s own juices. It is usually boiled to reduce the liquid, to intensify the flavour and to thicken the consistency of the sauce. A jus is a reduced sauce made from concentrated stock. Emulsions Sauces made with oil and vinegar which are shaken together with an added emulsifying agent to stabilise the mixture. Key point Sauces are used to complement other ingredients or foods by adding colour, texture and moistness. They can also add nutritional value to a dish. 1 What is a roux? 2 What are the qualities of a good roux sauce? Check it Study tip Learn the different types of sauce with examples. List at least 10 sweet and savoury dishes where a sauce forms part of the dish, for example cauliflower cheese. Activity