Sauces

• State 3 reasons to why sauces are added to food:

  • colour
  • flavour
  • texture
• What is reduction?

  • boiled to reduce liquid

  > this intensifies the flavour

  > thickens consistency of sauce

  • e.g tomato ragu sauce
• What is a blended sauce?

  • cornflour mixed with liquid such as milk

  > heated until sauce thickens

  • there is no fat in a blended sauce
  • e.g custard