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My exam tomorrow, with Malou, at Istituto Culinario about the topic of sauces. My wife made me a script to study but I thought making a powerpoint presentation will make the items stick to my head easily.
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Leading Leading Sauces Sauces and its and its
DerivativesDerivatives
Source: Professional Source: Professional Cooking Cooking
by Wayne Gisslenby Wayne Gisslen
Five Five Leading Leading SaucesSauces
1.1.BechamelBechamel
2.2.EspagñoleEspagñole
3.3.TomatoTomato
4.4.HollandaiseHollandaise
5.5.VeloutéVelouté
Secondary SaucesSecondary Sauces
……only twoonly two
1.1.EspagnoleEspagnole1.1. Demi-glaceDemi-glace
2.2.HollandaiseHollandaise1.1. AllemandeAllemande
2.2. Supreme Supreme
Small Sauces Small Sauces (Derivatives)(Derivatives)
BECHAMELBECHAMEL
ESPAGNOLEESPAGNOLE
TOMATOTOMATO
HOLLANDAISEHOLLANDAISE
VELOUT´EVELOUT´E
AcknolwedgementAcknolwedgement
Thank you for allowing me to use your imagesThank you for allowing me to use your images
Front Cover: Front Cover: http://jughandlesfatfarm.com
Five Leading Sauces: Five Leading Sauces: http://www.learninghowtocook.com
Secondary Sauce’s “only two”: Secondary Sauce’s “only two”: http://www.douniacuisine.com
Istituto CulinarioIstituto Culinario
Heinz, Inc. (Philippines) and Popoy RoderosHeinz, Inc. (Philippines) and Popoy Roderos
Lea and PerrinsLea and Perrins
