FOREX

SAUCE:
Sauce are liquid compound that are served with meat,poultry ,fish or vegetable ,they are richly flavored ,thickened stock or liquid used to give moistures ,increase the flavor and taste of food and improves it supperance.the two basic components of sauces are liquid and thickener ,the liquid can be stock ,milk wine or water the thickener is usually roux beurremanie,liaison,egg,cornflour,cream etc.

IMPORTANCE OF SAUCE:
-to give taste
-to give colour
-to give flavor
-to increase presentation
-to help in digestion
-to make food more palatable
-to provide moistureness to the dish
- to give name to the dish

MOTHER SAUCE /TYPES OF SAUCE /MAJOR SAUCE/BASIC SAUCE
*HOT SAUCE
*COLD SAUCE

*HOT SAUCE:
-espagnole:
brown stock +brown roux+mirepoix,boughent garni,tomato puree
-veloute :white stock+white/blond roux+mirepoix,bouquet garni
-tomato:white stock+blond roux+mirepoix bouquet garni,shallot /garlie,tomato puree,tomato concassee,
-be'chamel:white roux+milk,studded onion
-hollandaise:egg yolk+metted butter,warm water.



COLD SAUCE:
-MAYONNAISE:
Egg yolk+olive oil/salad oil/refined oil+mustard passte/powder+lemon juice/vinegar.

DRESSING:
-VINAIGRETTE:olive oil/salad oil/refined oil+mustard paste/powder+lemon juice/ vinegar.

CROUTON-Fried cube of bread
ROUX-Equally quantity of flour and butter ,cooked
BEURRE MANIE-Equal quantity of flour and butter ,uncooked
LIAISON:-Egg yolk+cream
CRACKLING-The zist /find of pork

ROUX:
WHITE
BLOND
BROWN

DERIVATIVE OF MOTHER SAUCE:
*HOTSAUCE:
-ESPAGNOLE:
-BURGUNDY-DEMI-GLAZE,RED WINE,TOMATO PUREE,GARLIC
-BORDELAISE-DEMI,MUSHROOM,ONION,GARLIC,RED WINE
-DIABLE-DEMI,SHALLOT,ONION,TOBASCO,CRUSHED PEPPER CORN
-DIABLE-DEMI,SHALLOT,MUSHROOM,TOMATO,CONCASSIC,WHITE WINE,PASTEY
-CHASSEUR-DEMI,SHALLOT,ONION,VINEGAR,WHITE WINE,PEPPER
-DEVIL-DEMI,SHALLOT,ONION,VINEGAR,WHITE WINE,PEPER
-RED WINE-DEMI,SHALLOT,RED WINE,THYME,BAY LEAF,PEPER
-PEPPER-DEMI,ONION,CARROT,CELERY,BAY LEAF,THYME,VINEGAR,WHITE WINE,CRUSHED PEPPER CORN.

VELOUTE:
-VICTORIA:FISH VELOUTI,LOBSTER,SHALLOT,MUSHROOM,WHITE WINE.
-POULETTER-CHICKEN VELOUTE,MUSHROOM,ONION.
-SUPREME-CHICKEN VELOUTE,LIAISON,WHITE WINE,CREAM,LEMON,JUICE,PARSLEY.
-BONNE FEMME-FISH VELOUTE,SHALLOT,CREAM,WHITE WINE,HOLLANDAISE
-WHITE WINE-CHICKEN VELOUTE,WHITE WINE,EGG YOLK,BUTTER,LEMON JUICE.
-MUSHROOM-SUPREME SAUCE/CHICKEN VELOUTI,MUSHROOM,SHALLOT.
-ALLEMANDE-CHICKEN VELOUTI,MUSHROOM,EGG ,YOLK,CREAM ,LEMON JUICE.

TOMATO:
-FIGARO-TOMATO SAUCE,HOLLAN DAIRE,PARSLEY
-NEAPOLITANA-TOMATO SAUCE,TOMATO CANCASSEL,OREGANO,BASIL,GARLIC.
-MILANAISE-TOMATO SAUCE,MUSHROOM,HAM,TONGUE.
-BARQEQUE:TOMATO SAUCE,ONION CHILLY,VINEGAR,SUGAR,WORSESTER SAUCE MUSTARD PASTE.
-CHEF'S DRESSING-TOMATO SAUCE,ONION,VINEGAR,PEPPER,SOYBEAN SAUCE,MUSTARD PASTE.
-PROVENCALE:TOMATO SAUCE,TOMATO CANCASSED,GARLIC,PARSLEY,SUGAR,MUSHROOM.

BICHAMEL:
-MUSTARD-BICHAMEL ,MUSTARD PASTE,CREAM
MORNEY-BICHAMEL,EGG YOLK,PARMESAN CHEESE,NUTMEG,CREAM.
-CARDIAL-BE'CHAMEL, SHRIMP,LOBSTER,WHITE WINE,LEMON, JUICE,PAPRIKA
-SHRIMP-BE'CHAMEL,SHRIMP,CREAM ,BUTTER.
-EGG-BE'CHAMEL,HARD BIOILED EGG.
-RAIFORT-BE'CHAMEL,HORSE RADISH,CREAM,WHITE STOCK,EGG YOLK,MUSTARD PASTE,BREAD CRUMB,BUTTER ,VINEGAR.

HOLLANDAISE:
-BEARNAISE-HOLLANDAISE,SHALLOT,TANAGON,CHERVI
-MOUSSELINE-HOLLANDAISE,WHIPPED CREAM
-MOCK HOLLANDAISE-HOLLANDAISE,BICHAMEL,CREAM
-MALTAISE-HOLLANDAISE,ZEST OF ORANGE,ORANGE JUICE.

COLD SAUCE:
MAYONNAISE:
-TARTARE-MAYONNAISE,GHERKIN,ONION,PARSLEY,EGG
-1000 ISLAND-MAYONNAISE,GHERKIN,PIMENTO,ONION,TOBASCO/CHILLY SAUCE,EGG,PAPRIKA ,OLIVA,TOMATO,KETCHUP/SAUCE ETC.>
-SAVOURY-MAYONNAISE,ONION,CELERY,PEPPER.
-CLUB DRESSING-MAYONNAISE,CURRANT,NUTS.
-FRENCH DRESSING-MAYONNAISE,TOMATO SAUCE,WORCESTER,SAUCE.
-ROQUEFORT -MAYONNAISE,FRENCH DRESSING ,WARECESTER SAUCE ,ROQUEFORT CHEESE.
-COCKTAIL-MAYONNAISE,TOMATO ,KETCHUP,WARECESTER SAUCE,TOBASCO,CREAM,LEMON JUICE,BRANDY.

DRESSING:
-VINAIGRETTE:
-FRENCH DRESSING-VI NAIGRETTE,ONION ,JUICE,PAPRIKA
-1000 ISLAND FRENCH DRESSING-VINAIGRETTE,ORANGE JUICE,PAPRIKA ,olive ,WORASTER SAUCE,PARSLEY.
-INDIAN DRESSING-VINAIGRETTE,SUGAR,PAPRIKA,PARSLEY,BEATROOT,HARD BOILED EGG.
-BOILED SALAD DRESSING-VINAIGRETTE,SUGAR,HARD BOILED EGG,CREAM OR EVAPORATED MILK.

SALAD:
The word derived from the latin word"sal" which means salt ,the word originally meant something dipped in salt in most of the European language.salad is any food item which is served with a dressing some commodities like meat,poultry ,fish ,vegetable ,fruit,dairy product,pasta etc are mixed together for making salad.
now a days ,salad are gaining a lot of popularity some restaurant are known by their excellent salad bary .

CLASSIFICATIONS OF SALAD:
-SIMPLE SALAD
-COMPOUND SALAD

SIMPLE SALAD:
There are the salad using one ingredient as the bare,one or two ingridents in a small quartisies may be used for decorations or as or garnish,simple salad is also known as single salad .

COMPOUND SALAD:
There are quite elaborated salads with use of several ingredient ,compound salad is also known as composite salad.

BASIC PART OF COMPOUND SALAD:
-base/underliner
-body
-dressing
-garnishing

base/underliner:the purpose of base is to keep the plate or bowl in which the salad is presented from looking base and to give contrast to the main salad ingredient,leafy vegetables like lettuce either whole or shredded ex.lettuce,cabbage,water cress etc.

body:it is the ingredients from which the salad derives its name ,it is also known as foundation ingredients.

dressing:it is a liquid which has seasoning and flavoring mixed with it,it helps to give food value to salad ,aid in digestion,improve palatability and appearance ex.mayonnaise,vinaigrette salad dressing ,French dressing, Indian dressing ,yoghurt etc.

garnishing:
decoration and presentations in proper way is known as garnishing.

by santosh