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Sauce Making, Tenderising & Marinating

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Sauce Making

We use sauces to accompany meals as well as in the meals themselves. We can use sauces in both sweet and savoury dishes.

Common ingredients

Common ingredients

  • Most sauces contain one or more of these ingredients:
    • Flour.
    • Eggs.
    • Stock.
    • Sugar.
    • Cream.
    • Butter.
    • Cornflour.
    • Milk.
Emulsion sauces

Emulsion sauces

  • Technique - shake watery and oily liquids together to create emulsions. Use an emulsifier to keep the water and oil together in a stable emulsion.
  • Examples - vinaigrette.
Reduction sauces

Reduction sauces

  • Technique - simmer liquid-based dishes (like soups and sauces) to evaporate the water and thicken them.
  • Examples - gravy, curry sauce, meat sauce, tomato pasta sauce.

Starch Based Sauce Making

We can thicken starchy sauces by the process of gelatinisation.

Roux

Roux

  • In a pan, mix melted butter and plain flour to create a roux. This will be used as the sauce's base. The roux will add flavour and thickness to the sauce.
  • Stir until you've cooked the flour.
  • Pour liquid in slowly to form the sauce. Continuously stir to stop lumps from forming.
  • Simmer.
  • Add the remaining ingredients.
Blended sauce

Blended sauce

  • Make a paste by mixing cornflour with a small quantity of water or milk.
  • To form a sauce, heat extra liquid and add.
  • Heat until the sauce thickens sufficiently.
All-in-one sauce

All-in-one sauce

  • Place all ingredients in one go into your saucepan.
  • Stir your sauce over a medium heat.
  • Stop when it begins to thicken and bubble.
Infused velouté sauce

Infused velouté sauce

  • Follow the instructions for making a roux sauce, but replace the milk with white stock.
Béchamel sauce

Béchamel sauce

  • Follow the instructions for making a roux sauce, but simmer ingredients like onions and cloves with the milk.
Thickness

Thickness

  • The more liquid you use to make a sauce, the thinner the sauce will be.
    • E.g. you'll want to make a pouring sauce (like cheese sauce or gravy) thinner than a binding sauce (like roux sauce).

Tenderise and Marinate

To marinate foods, we soak them in liquids - usually seasoned with herbs and spices - before cooking. Fish, meat and vegetables are commonly marinated.

Acids in marinades

Acids in marinades

  • We can marinate foods by soaking them in liquids containing acidic substances.
  • The acids denature proteins, tenderising meats.
Flavour and moisture

Flavour and moisture

  • We marinate foods to enhance flavours and add moisture.
  • Examples - barbecue (e.g. barbecue pork), tandoori (e.g. tandoori fish), pesto (e.g. chicken), teriyaki (e.g. pork), honey mustard (e.g. chicken).
Jump to other topics
1

Food Preparation Skills

1.1

Food Preparation Skills

1.1.1General Practical Skills1.1.2Knife Skills1.1.3Preparing Fruit, Vegetables & Using Equipment1.1.4Cooking Methods: Prepare, Shape & Combine1.1.5Sauce Making, Tenderising & Marinating1.1.6Dough & Pastry1.1.7Shaping & Finishing Dough1.1.8Raising Agents & Mixtures1.1.9End of Topic Test - Food Preparation Skills 1
2

Food, Nutrition & Health

2.1

Macronutrients

2.1.1Proteins2.1.2Proteins 22.1.3Fats2.1.4Carbohydrates2.1.5Carbohydrates 2
2.2

Micronutrients

2.2.1Fat-Soluble Vitamins2.2.2Water-Soluble Vitamins2.2.3Minerals & Water2.2.4Minerals & Water 22.2.5End of Topic Test - Macro & Micronutrients
2.3

Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet2.3.2Informed Choices for a Balanced Diet 22.3.3Energy Needs2.3.4Nutritional Analysis2.3.5Diet Modifications2.3.6Diet-Related Problems2.3.7Diet-Related Problems 22.3.8End of Topic Test - Nutritional Needs & Health
3

Food Science

3.1

Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer3.1.2Water-Based Cooking Methods3.1.3Fat-Based Cooking Methods3.1.4Dry Cooking Methods3.1.5Dry Cooking Methods 2
3.2

Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates3.2.2Fats & Oils3.2.3Raising Agents3.2.4End of Topic Test - Food Science
4

Food Safety

4.1

Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage4.1.2Enzymes & Signs of Food Spoilage4.1.3Food Poisoning4.1.4Bacterial Contamination4.1.5Microorganisms in Food Production
4.2

Principles of Food Safety

4.2.1Temperature Control4.2.2Ambient Foods & Food Labels4.2.3Preparing, Cooking & Serving Food4.2.4End of Topic Test - Food Safety
5

Food Choice

5.1

Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice5.1.2Food Choices5.1.3Religious Food Choices5.1.4Food Labels5.1.5Mandatory Food Labels5.1.6Optional Food Labels5.1.7Marketing Influences5.1.8End of Topic Test - Food Choice
5.2

British & International Cuisines

5.2.1British Cuisine5.2.2Japanese Cuisine5.2.3Japanese Ingredients & Dishes5.2.4Spanish Cuisine5.2.5Spanish Ingredients & Dishes
5.3

Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems5.3.2Sensory Testing Methods5.3.3Sensory Testing Methods 25.3.4End of Topic Test - Cuisines & Senses
6

Food Provenance

6.1

Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming6.1.2Food Sources - Genetically Modified Crops6.1.3Food Sources - Reared Food6.1.4Food Sources - Caught Food6.1.5Food & The Environment6.1.6Food & The Environment 26.1.7Sustainability of Food6.1.8Sustainability of Food 26.1.9End of Topic Test - Environmental Impacts
6.2

Food Processing & Production

6.2.1Primary Food Processing6.2.2Primary Food Processing 26.2.3Secondary Food Processing6.2.4Fortification6.2.5Additives6.2.6End of Topic Test - Food Processing & Production

Practice questions on Sauce Making, Tenderising & Marinating

Can you answer these? Test yourself with free interactive practice on Seneca — used by over 10 million students.

  1. 1
    Which of the following ingredients are commonly found in sauces?True / false
  2. 2
    Which of the following is an emulsion sauce?Multiple choice
  3. 3
    Making an All-In-One SaucePut in order
  4. 4
    What process can be used to thicken starchy sauces?Multiple choice
  5. 5
    What type of liquid do we soak foods in to marinate them?Multiple choice
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Cooking Methods: Prepare, Shape & Combine

Dough & Pastry