Sauce Making, Tenderising & Marinating

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

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

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

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

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

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

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

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

Béchamel sauce

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

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

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

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).

1Food Preparation Skills

1.1Food Preparation Skills

1.1.1General Practical Skills

1.1.2Knife Skills

1.1.3Preparing Fruit, Vegetables & Using Equipment

1.1.4Cooking Methods: Prepare, Shape & Combine

1.1.5Sauce Making, Tenderising & Marinating

1.1.6Dough & Pastry

1.1.7Shaping & Finishing Dough

1.1.8Raising Agents & Mixtures

1.1.9End of Topic Test - Food Preparation Skills 1

2Food, Nutrition & Health

2.1Macronutrients

2.1.1Proteins

2.1.2Proteins 2

2.1.3Fats

2.1.4Carbohydrates

2.1.5Carbohydrates 2

2.2Micronutrients

2.2.1Fat-Soluble Vitamins

2.2.2Water-Soluble Vitamins

2.2.3Minerals & Water

2.2.4Minerals & Water 2

2.2.5End of Topic Test - Macro & Micronutrients

2.3Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet

2.3.2Informed Choices for a Balanced Diet 2

2.3.3Energy Needs

2.3.4Nutritional Analysis

2.3.5Diet Modifications

2.3.6Diet-Related Problems

2.3.7Diet-Related Problems 2

2.3.8End of Topic Test - Nutritional Needs & Health

3Food Science

3.1Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer

3.1.2Water-Based Cooking Methods

3.1.3Fat-Based Cooking Methods

3.1.4Dry Cooking Methods

3.1.5Dry Cooking Methods 2

3.2Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates

3.2.2Fats & Oils

3.2.3Raising Agents

3.2.4End of Topic Test - Food Science

4Food Safety

4.1Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage

4.1.2Enzymes & Signs of Food Spoilage

4.1.3Food Poisoning

4.1.4Bacterial Contamination

4.1.5Microorganisms in Food Production

4.2Principles of Food Safety

4.2.1Temperature Control

4.2.2Ambient Foods & Food Labels

4.2.3Preparing, Cooking & Serving Food

4.2.4End of Topic Test - Food Safety

5Food Choice

5.1Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice

5.1.2Food Choices

5.1.3Religious Food Choices

5.1.4Food Labels

5.1.5Mandatory Food Labels

5.1.6Optional Food Labels

5.1.7Marketing Influences

5.1.8End of Topic Test - Food Choice

5.2British & International Cuisines

5.2.1British Cuisine

5.2.2Japanese Cuisine

5.2.3Japanese Ingredients & Dishes

5.2.4Spanish Cuisine

5.2.5Spanish Ingredients & Dishes

5.3Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems

5.3.2Sensory Testing Methods

5.3.3Sensory Testing Methods 2

5.3.4End of Topic Test - Cuisines & Senses

6Food Provenance

6.1Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming

6.1.2Food Sources - Genetically Modified Crops

6.1.3Food Sources - Reared Food

6.1.4Food Sources - Caught Food

6.1.5Food & The Environment

6.1.6Food & The Environment 2

6.1.7Sustainability of Food

6.1.8Sustainability of Food 2

6.1.9End of Topic Test - Environmental Impacts

6.2Food Processing & Production

6.2.1Primary Food Processing

6.2.2Primary Food Processing 2

6.2.3Secondary Food Processing

6.2.4Fortification

6.2.5Additives

6.2.6End of Topic Test - Food Processing & Production

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