what are the functions of sauces in cookery?
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what are the functions of sauces in cookery?
what are the functions of sauces in cookery?
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Answer:
sauce, liquid or semiliquid mixture that is added to a food as it cooks or that is served with it. Sauces provide flavour, moisture, and a contrast in texture and colour. They may also serve as a medium in which food is contained, for example, the velouté sauce of creamed chicken. Seasoning liquids (soy sauce, hot pepper sauce, fish sauce, Worcestershire sauce) are used both as ingredients in cooking and at the table as condiments.Many sauces begin with a roux, a mixture of flour and fat that is cooked for a few minutes to eliminate the raw taste from the flour and to enable it to absorb a maximum amount of liquid. For brown sauces the roux is cooked until the flour begins to colour. To the roux is added the liquid component of the sauce: milk or cream, stock, wine, pan juices from a roast, etc. Seasoning and solids (e.g., onion, mushrooms, bits of truffle) are then added and the sauce is cooked to the desired thickness. The French white sauce, béchamel, and brown sauce, espagnole, are the bases of dozens of complex variations. Some sauces are thickened by the addition of breadcrumbs.
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