Food technology

• What is a sauce used for?

  Part of a dish or accompaniment to food

  
• What can a sauce add to a dish or food

  Flavor

  moisture

  Nutritional value

  Colour
• What should a good quality rouse have

  An acceptable flavor, smooth, glossy, desired consistency
• Types of sauces commonly used

  -roux based sauces (bechamel or velouté)

  -reduction sauces (tomato, gravy)

  -emulsifying sauces (mayonnaise, salad cream)
• What is a roux

  a combination of fat and flour cooked for a particular length of time

  depending on the colour required
• How do you make an infused sauce

  Ingredients such as herbs and onions are gently heated in milk and or stock in order to flavour the liquid
• Basic ingredients of roux

  fat ,flour, liquid and seasoning
• What makes up the desired consistency of a sauce


  the proportion of flour to liquid

  
• What is the one stage method

  that

  A)

  
• What are the three consistencies

  Pouring

  Coating

  Panada

  
• How do blended sauces work

  Milk and corn flour are mixed together and heated until the sauce thickens. There is no fat in a blended sauce
• Reduction sauces


  made up from means own juices

  Boiled to reduce liquid and intensify flavor and thicken the consistency of sauce

  a jus is a reduced sauce make from concentrated stock
• Emulsions


  Sauces made with oil and vinegar which ate shaken together with an added emulsifying agent to stabilize the mixture
• Genitalization of starch


  Starch molecules are made up of thousands of glucose molecules

  stored in plants as starch granules

  -when put in cold water they sink

  -at 60C they absorb water swell and get bigger

  water thickens as there is less room to move around

  -Stir sauce regularly, so starch granules don't cause lumps

  -at 80C burst and and release starch molecules to surroundings

  -at 100c sauce thickens

  -sauce cools down molecules form longer chains

  -starch molecules trap water. (solid gel)
• convection 


  Transfer of thermal energy in a gas or liquid
• where does convection occur

  • boilling water
  • Heating air (oven)
• Reduction process


  sauces can be thickened by evaporation

  put meat , beef stock , seasoning ,veg/meat juice , water, wine in a pot

  Sieve the juice and put in pan to simmer

  water evaporates, and consistency of sauce thickens
• Water-soluble vitamins


  Vitamins that dissolve in water and are not stored in the body
• Water-soluble vitamins


  • B Vitamins
  • Vitamin C
• B Vitamins


  Vitamins that help the nervous system and with energy release from foods
• Vitamin B12 (Cobalamin)


  Helps with energy release from food and making red blood cells
• Folic Acid (or folate)


  Crucial for growth of babies, helps make red blood cells
• Vitamin C (Ascorbic)


  Protects the body from infection and allergies, keeps blood vessels healthy and heals wounds, helps absorb iron
• Sources of B Vitamins

  • Bread, pasta, rice, peas, eggs, liver
  • Milk, eggs, cheese, leafy greens
  • Wheat, nuts, meat, fish
• Sources of Vitamin C

  • Citrus fruits, tomatoes, strawberries, green veg, potatoes
• Problems caused by having too little B Vitamins

  Tiredness, muscle weakness, nerve damage, anaemia, skin/mouth sores
• Problems caused by having too little Vitamin C

  Anaemia, scurvy (tiredness, bleeding gums)
• Water-soluble vitamins are lost in urine, so unlikely to build up to harmful levels
• Excessive amounts of Vitamin C can cause stomach pain and diarrhoea
• Preparing fruits and vegetables to keep vitamins

  1. Prepare just before use

  2. Don't leave in water

  3. Steam or microwave

  4. Cook until just tender

  5. Don't chop into small pieces

  6. Use unpeeled if possible
• There are lots of vitamins to remember, and you need to know all the information provided
• Fat-soluble vitamins


  Vitamins that are stored in the body's fat tissue for future use
• Fat-soluble vitamins


  • Vitamin A
  • Vitamin D
• Vitamin A


  Helps with vision, immune system, and skin
• Vitamin D


  Helps the body absorb calcium for healthy bones
• Problems caused by too much Vitamin A

  Can weaken bones, especially during pregnancy
• Problems caused by too little Vitamin A

  Night blindness, weaker immune system, stunted growth
• Problems caused by too much Vitamin D

  Can lead to kidney damage
• Problems caused by too little Vitamin D

  Can lead to bone diseases like osteomalacia and osteoporosis
• Fat-soluble vitamins can build up to harmful levels if taken in excess through supplements