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G11T2W7 Sauces act as liquid accompaniments to many meals. They date as far back in history as the Ancient Greeks. Despite the word “sauce” stemming from the Latin word “salsa” (which can be translated as “salt”), sauces are not only reserved for savoury flavours, but can be sweet as well. Usually served in measures of 50ml, sauces may be low in volume but are usually very high in flavour. Thickening agents for sauces Different kinds of thickening agents can be used in preparing sauces. Choosing the right type is critical. Thickening agents, based on the gelatinization of starch, include Roux (a cooked mixture of equal parts melted butter and flour), uncooked Roux (otherwise known as a beurre manie, also equal parts butter and flour, which are kneaded together before being added), Arrowroot (a paste made from the roots of a tropical plant, providing a clear and stable solution) and Corn Starch Slurry (a paste made of corn flour and water, after which it is added to a boiling sauce). Thickening agents, based on other methods include what is known as Reduction (the process of removing liquid from a sauce by applying heat and releasing steam), Liaison (prepared by mixing heavy cream and eggs, resulting in a smooth and creamy texture), Food Grade Gums (purpose produced agents that do not alter a sauce’s flavour or texture) or Puree (whereby finely mashed fruit or vegetables are added to the sauce). Uses of Sauces - Sauces are used to add moisture to a dish - They complement food items by balancing out the flavours – for this reason, there are many pairings of certain foods with particular sauces - Sauces can also be used to add colour to a plate, improving the appearance of a meal - They are commonly used as a base ingredient in other meals, such as soups, stews and pasta dishes Classification of Sauces Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

1. Hot There are a number of categories of hot sauces, from brown to white sauces, emulsified sauces and countless others. Brown sauces are made from brown-stock (espagnole), gravy from roasted meat juices (jus roti) or a mix of stock and a reduced brown sauce (demi-glace). White sauces, on the other hand, are based on a roux with added milk (known as béchamel) or make use of a white-stock as a base (known as velouté). Emulsified sauces blend fats with other liquids (one such sauce is Hollandaise), while other sauces are made from various combinations of ingredients (e.g. tomatoes and seasoning for tomato sauce, etc). 2. Cold Egg yolks - when mixed with oil and vinegar - create mayonnaise which is a very common type of cold sauce. Other cold sauces are based on a combination of oil and vinegar (most commonly at a ratio of 3 to 1) and can be infused with herbs and spices for variations of flavour. These are known as vinaigrettes. 3. Sweet Chocolate sauce, custards and caramels are considered sweet types of sauces. Chocolate sauce is made from cocoa powder mixed with water or milk and sugar, while custards are formed by the gentle heating of eggs which slowly coagulates and thickens the mixture. Caramels are melted sugars which are added to dairy based liquids such as milk or cream. Many fruits can also be used to make sweet sauces, Apples and berries after boiling for a long time, become soft and sweet and can be mixed to form a fruity sauce. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

4. Compound butter sauces Butter - blended with other flavours like garlic, herbs and spices – and then refrigerated in a cylindrical shape before being sliced and served, is a unique type of sauce. Being served with hot food causes the slices of butter to melt and act like a sauce. These types of sauces are commonly referred to as compound butter. 5. Dehydrated sauces For the sake of convenience, retailers now stock dehydrated sauces, which come in both powdered and granulated form. When added to cold or hot water respectively, the powder and granules dissolve. After being added to cold water, powdered sauces are then added to hot water and cooked for a short while in order to thicken, while granulated sauces are already quite thick after simply being added to hot water. Quality characteristics of good sauces - sauces should be of a smooth consistency and not have any lumps - they should not be too watery or too thick - they should be glossy in appearance Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

- each sauce, depending on the type that it is, should be strong in flavour in order to complement the meal with which it is served Glossary emulsified A state where a mixture of two or more liquids, which normally can't be mixed, appear as one vinaigrettes Oil and acid (vinegar) mix dehydrated The loss of water How a substance (or substances) hold together. A way of describing the appearance, look, consistency thickness or viscosity of a substance Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International