FUNCTIONS OF SAUCES / IMPORTANCE OF SAUCES.

1
FUNCTIONS OF SAUCES / IMPORTANCE OF SAUCES.
1. It provides contrast in colour For
example Vanilla ice cream with hot chocolate
sauce. 2. Helps in digestion For example Apple
sauce with roast pork. 3. Enhances nutritional
value of the dish. 4. Gives tartness contrast
or balances a bland food. For example Poached
fish served with Hollandaise sauce. 5. Enhances
flavour of dish For example Crepe suzette served
with rich orange sauce. 6. Binding dry
ingredients For example Panada sauce- Durham
Cutlets 7. Improves appearance of dish For
example salmon mayonnaise. 8. It gives moistness
to the foods. For example Tomato sauce served
with cutlets. 9. Served as garnish For example
chicken Galantine Chaufroid sauce. 1O.Gives
tartness sharpness For example Pomfret Colbert
served with Tartare sauce.
2
THEORY OF COOKERY KRISHNA ARORA.Modern
Cookery Voi.1 -Thangam Philips

• REFERENCES