Making Sauces — Eduqas GCSE Food Preparation and Nutrition C560
Eduqas GCSE Food Preparation and Nutrition · C560
Making Sauces
What you need to know
Demonstrate the preparation of a blended white sauce using starch gelatinisation, such as a roux, all-in-one blended sauce, infused sauce, velouté, or béchamel.
Explain how liquid-to-starch ratios affect sauce viscosity, the role of conduction and convection in cooking the sauce, and the necessity of agitation.
Demonstrate the preparation of a reduction sauce, such as pasta sauce, curry sauce, gravy, or meat sauce using meat or alternatives like myco-protein and textured vegetable protein.
Understand how the evaporation process in making a reduction sauce concentrates flavor and alters viscosity.
Demonstrate the technical skill required to create a stabilized emulsion sauce, such as a salad dressing, mayonnaise, or hollandaise.
