AQA GCSE Food Preparation and Nutrition · 8585
Specification 3.5.3 · Paper 1
Simmering a liquid so that water evaporates, making the remaining liquid thicker and its flavour more concentrated.
Revise: Judging and Modifying Sensory PropertiesJudge the result after further cooking too: a sauce that loses water during reduction becomes more concentrated, so its final flavour may differ from its flavour earlier in cooking.
- Revise: Reduction Sauces
Thickening a sauce by heating it so that water evaporates, concentrating its flavour.
- Revise: Sensory Evaluation Methods