Red sauce basic storage conditions. Quality requirements for sauces and shelf life

The quality of the sauce is determined by consistency, color, taste, aroma. For sauces with fillers, the shape of the cut and the density of the filler are taken into account.

Hot sauces with flour should have the consistency of liquid sour cream, be "velvety", homogeneous, without lumps of undissolved flour and particles of unmashed vegetables.

The sauce should lightly coat the spoon as it drips off. Medium-thick sauces used for baking have the consistency of thick sour cream. Thick milk sauce should look like viscous semolina.

Vegetables that are part of the sauce in the form of a filler should be finely and neatly chopped, evenly distributed in the sauce, not overcooked.

There should be no film on the surface of the sauce; for this, the sauces are pinched butter or margarine, i.e. put small pieces of fat on the surface.

Hollandaise sauce should have a smooth consistency and should not contain grains or flakes of coagulated protein. There should be no oil on the surface of the sauce (sequins of fat). In polish and cracker sauces, the butter should be free of protein clots. Coarsely chopped eggs for Polish sauce. In mayonnaise, oil should not appear on the surface. The consistency is uniform. Marinades should contain properly cut and reasonably soft vegetables. Horseradish for sauce with vinegar is rubbed finely.

The color of the sauce should be characteristic of each group of sauces: for red - from brown to brownish red; for whites - from white to slightly grayish; for tomato - red. Milk and sour cream sauces have a color from white to light cream, sour cream with tomato - pink, mushroom - brown, marinade with tomato - orange-red, mayonnaise - white with a yellow tint. The color depends on the products used and the observance of the sauce preparation technology.

The taste and smell of the sauce are the main indicators of its quality. For sauces on broths, a pronounced taste of meat, fish, mushrooms with the smell of browned vegetables and seasonings is characteristic.

The red main sauce and its derivatives should have a meaty taste with a sweet and sour taste and smell of onions, carrots, parsley, peppers, bay leaves. White sauces should have the taste of broths with a subtle smell of white roots and onions, with a slightly sour aftertaste. Tomato sauce has a pronounced sweet and sour taste. Fish sauces should have a sharp, specific smell of fish, white roots and spices, mushroom - the taste of mushrooms and browned onions with the smell of flour. Dairy and sour cream sauces should taste like milk and sour cream. You can not use burnt milk or very sour sour cream for their preparation.

In sauces with flour, unacceptable defects are: the smell of raw flour and stickiness, the taste and smell of burnt flour, the presence of a large amount of salt, the taste and smell of raw tomato puree.

Egg-butter sauces and cracker sauce have a slightly sour taste and aroma of butter.

Marinades should have a sour-spicy taste, aroma of vinegar, vegetables, spices. The taste of raw tomato puree and too sour taste are unacceptable.

Mayonnaise sauce and its derivatives should not be bitter or too spicy, and horseradish sauce with vinegar should not be bitter or not spicy enough.

The main hot sauces are stored in a water bath at temperatures up to 80 ° C for 3 to 4 hours. The surface of the sauce is pinched with butter, the dishes with the sauce are covered with a lid. Basic sauces can be stored for up to three days. To do this, they are cooled to room temperature and placed in a refrigerator at a temperature of 0-5°C. When storing sauces cold, their taste and smell are preserved much better than when stored hot.

Sour cream sauces store at a temperature of 75°C for no more than 2 hours from the moment of preparation. Dairy liquid sauce is stored hot at a temperature of 65-70 ° C for no more than 1-1.5 hours, since during longer storage it darkens due to caramelization of milk sugar - lactose; and the taste of the sauce also deteriorates. Thick milk sauce is stored refrigerated for no more than a day at a temperature of 5 ° C. Milk sauces of medium thickness are not subject to storage and are prepared immediately before use. Polish and cracker sauces can be stored for up to 2 hours.

Oil mixtures are stored in the refrigerator for several days. To increase the shelf life, the formed oil mixtures are wrapped in parchment, foil or plastic wrap. It is impossible to store oil mixtures for a long time, since the surface of the oil is oxidized by atmospheric oxygen and turns yellow under the influence of light. This also leads to a deterioration in taste.

Table mayonnaise of industrial preparation is stored at a temperature of 18°C ​​for up to 45 days, and at a temperature of 5°C for 3 months. Mayonnaise sauce prepared at a public catering establishment, its derivative sauces, as well as salad dressings are stored for 1-2 days at a temperature of 10-15 ° C in non-oxidizing dishes, dressings - in bottles.

Marinades and horseradish sauce are stored refrigerated for 2-3 days in the same container with a closed lid.

Questions and tasks for repetition

1. On what basis are sauces classified?

2. What sautés and broths are used to make sauces?

3. Compose technological scheme making red base sauce.

4. How are white base sauces made with meat and fish broth?

5. Draw up a technological scheme of preparation tomato sauce.

6. How much flour is needed to make 5 liters of medium thick milk sauce?

7. What dishes use sour cream sauce and its derivatives?

8. Draw up technological schemes for the preparation of sauces based on butter.

9. Name the amount of products needed to prepare 1000 g of salad dressing, mustard dressing.

10. How is vegetable marinade with tomato prepared and why is it used?

11. Draw up a technological scheme for the preparation of fish jelly.

12. How are sweet apricot and apple sauces prepared?

The quality of the sauce is determined by consistency, color, taste and aroma. When assessing the quality of sauces with fillers (sauce with gherkins, white sauce with vegetables, etc.), the shape of the cut and the amount of filler are taken into account.

Vegetables that are part of the sauce in the form of a filler should be finely and neatly chopped, evenly distributed with the sauce, soft. There should be no film on the surface of the sauce. For these purposes, sauces are seasoned (butter is added to the sauce and thoroughly mixed) and pinched (a thin layer of butter is distributed on the surface to prevent the formation of a surface film).

Sauces should have a consistency, color, taste and aroma characteristic of each group.

Ready-made red sauces are characterized by a homogeneous consistency of liquid sour cream, without lumps of boiled flour and particles of unmashed vegetables. They should have a meaty rich taste with a sweet and sour taste, smell of onions, carrots, parsley, pepper and bay leaves, color from brown to brown-red.

White sauces should have a homogeneous consistency of thick cream, no lumps of boiled flour, a pleasant taste with a slight sourness, a smell of white roots and onions, a color from white to slightly grayish.

Other hot sauces with flour should have the consistency of liquid sour cream, be homogeneous, without lumps of boiled flour and particles of unmashed vegetables. Medium-density sauces used for baking have the consistency of thick sour cream.

Thick milk sauce for stuffing should be similar to viscous semolina.

The hollandaise sauce should have a smooth consistency, with no grains or flakes of curdled protein. There should be no grease on the surface.

In polish and cracker sauces, the oil should be clear. Eggs for Polish sauce should be coarsely chopped.

On the surface of mayonnaises, oil should not protrude, their consistency is uniform.

Vegetables in marinades should be neatly chopped, soft; horseradish for sauce finely grated.

The color of tomato sauces is red, milk and sour cream sauces are from white to light cream, sour cream with tomato is pink, marinade with tomato is orange-red, mayonnaise is white with a yellow tint, mushroom is brown. The color depends on the products used and the adherence to the technological process.

Fish sauces should have a sharp specific smell of fish, white roots and spices.

Mushroom sauces should have a pronounced aroma of mushrooms.

Dairy and sour cream sauces should taste like milk or sour cream. You can not use burnt milk or very sour sour cream for their preparation.

Unacceptable defects in sauces with flour are: the smell of raw flour and stickiness, the taste and smell of burnt flour, the salty taste and the taste and smell of raw tomato puree.

Egg-butter sauces and cracker sauce have a slightly sour taste and aroma of butter.

Marinades should have a sour-spicy taste, aroma of vinegar, vegetables and spices. The taste of raw tomato puree and too sour taste are unacceptable.

Mayonnaise sauce and its derivatives should not have a bitter taste and be too spicy, and horseradish sauce with vinegar should not be bitter or not spicy enough.

The main hot sauces are stored in a water bath at a temperature not exceeding 80 0 C for 3 to 4 hours. The surface of the sauce is protected with butter, and in order to prevent the formation of a surface film, the dishes with the sauce are covered with a lid. Basic sauces can be stored for up to 3 days, for this they are cooled to room temperature and placed in a refrigerator at a temperature

0 - 5 0 C. When storing sauces in cold form, their taste and smell are preserved much better than when stored hot.

Sour cream sauces are stored at a temperature of 75 0 C for no more than 2 hours from the moment of preparation.

Liquid milk sauce is stored hot at a temperature of 65-70 0 C for no more than 1-1.5 hours, since with longer storage it darkens due to caramelization of lactose milk sugar, and the taste of the sauce also deteriorates. Thick milk sauce is stored refrigerated for no more than a day at a temperature of 5 0 C.

Milk sauces of medium thickness are not subject to storage and are prepared immediately before use.

Polish and cracker sauces can be stored for up to 2 hours.

Oil mixtures are stored in the refrigerator for several days. To increase the shelf life, the molded oil mixtures are wrapped in parchment, cellophane or plastic wrap.

Industrial table mayonnaise is stored at a temperature of 18 0 C for up to 45 days, and at a temperature of 5 0 C for 3 months. Mayonnaise sauce prepared at a catering establishment, its derivative sauces, as well as salad dressings are stored for 1-2 days at a temperature of 10-15 0 C in non-oxidizing dishes (enamelled or ceramic), dressings in bottles.

Marinades and horseradish sauce with vinegar are stored chilled for 2-3 days in the same container with a closed lid.

Features of decoration with sauces

Mushroom sauces are not independent dishes. They are used to improve the aroma, taste, appearance dishes. Sauces are served in special dishes - gravy boats, rosettes and other small dishes. Sauces are also used to decorate dishes. There are many techniques for drawing sauces. From ordinary simple strokes to whole compositions. The sauces themselves are not just released, they are often decorated with a bunch of curly parsley, such a simple way adds appetizing and unusual. Also, very often, a piece, slice or small part of the product, which serves as the basis for its preparation, is carefully placed on the surface of the sauce so that it does not fall through or turn over.

Rules for the release and storage of sauces

Sauces are judged on consistency, color and taste. They have a uniform consistency, varying degrees of density depending on the amount of flour, liquid and other incoming products, which must be finely chopped or rubbed. A film on the surface of hot sauces is unacceptable.

The color of sauces corresponds to the main product from which they are prepared. Red sauce should be dark red; white, milky, sour cream - from white to cream; tomato - red, mushroom - brown; marinade - orange, etc.

The taste of sauces should be similar to those of the used broths (meat, fish, mushroom) or milk and sour cream with some deviations; red sauce - with a sweet and sour taste and smell of roots; white - with a slightly noticeable smell of roots; tomato - with a sweet and sour taste. Milk with a burnt smell and too sour sour cream should not be used to make sauces.

Before serving, hot sauces are stored in a water bath (bain-marie) in a container with a lid. To prevent the formation of a film during storage, sauces should be stirred periodically or pieces of butter should be placed on the surface of the sauce.

The storage temperature of different sauces is not the same. Depending on the type of sauce, it ranges from 40 to 80 °.

Sauces on meat, fish and mushroom broths can be stored hot in a water bath (bain-marie) for no more than 4 hours at a temperature not exceeding 85 °. If sauces need to be stored longer than this, they should be refrigerated and reheated as needed. Chilled and then reheated sauces taste better than long-term hot sauces. Basic sauces as semi-finished products can be stored for 2-3 days at a temperature of 0-5°.

Refrigerated thick milk sauce can be stored for a day; sauce of medium density after production must be used immediately; liquid sauce should be stored for no more than 11/2 hours at a temperature not higher than 65-70 °. At temperatures above this and longer storage, the sauce turns red due to caramelization of sugars.

Sour cream sauces are stored at a temperature of 75 "C for no more than 2 hours from the moment of preparation.

The main defects of sour cream sauces are the use of low-quality sour cream - with high acidity, extraneous flavors or lack of sour cream. In addition, there may be defects depending on the flour passivation - a burnt taste, lumpiness. If the sauce is not boiled well, then the smell of raw sour cream is felt.

The quality of the sauce is determined by consistency, color, taste and aroma. When assessing the quality of sauces with fillers (sauce with gherkins, white sauce with vegetables, etc.), the shape of the cut and the amount of filler are taken into account.

Vegetables that are part of the sauce in the form of a filler should be finely and neatly chopped, evenly distributed with the sauce, soft. There should be no film on the surface of the sauce. For these purposes, sauces are seasoned (butter is added to the sauce and thoroughly mixed) and pinched (a thin layer of butter is distributed on the surface to prevent the formation of a surface film).

Sauces should have a consistency, color, taste and aroma characteristic of each group.

Ready-made red sauces are characterized by a homogeneous consistency of liquid sour cream, without lumps of boiled flour and particles of unmashed vegetables. They should have a rich meat taste with a sweet and sour taste, smell of onions, carrots, parsley, pepper and bay leaves, color from brown to brown-red.

White sauces should have a homogeneous consistency of thick cream, no lumps of boiled flour, a pleasant taste with a slight sourness, a smell of white roots and onions, and a color from white to slightly grayish.

Other hot sauces with flour should have the consistency of liquid sour cream, be homogeneous, without lumps of boiled flour and particles of unmashed vegetables. Sauces of medium density, used for baking, have the consistency of thick sour cream. Thick milk sauce for stuffing should be similar to viscous semolina.

The hollandaise sauce should have a smooth consistency, with no grains or flakes of curdled protein. There should be no grease on the surface. In polish and cracker sauces, the oil should be clear. Eggs for polish sauce should be coarsely chopped. Oil should not protrude on the surface of mayonnaise, their consistency is homogeneous.

Vegetables in marinades should be neatly chopped, soft; horseradish for sauce - finely grated. The color of tomato sauces is red, milk and sour cream sauces are from white to light cream, sour cream with tomato is pink, marinade with tomato is orange-red, mayonnaise is white with a yellow tint, mushroom is brown. The color depends on the products used and the adherence to the technological process.

Fish sauces should have a sharp specific smell of fish, white roots and spices. Mushroom sauces should have a pronounced mushroom flavor. Dairy and sour cream sauces should taste like milk or sour cream. Do not use burnt milk or very sour sour cream for their preparation.

Inadmissible defects in sauces with flour are: the smell of raw flour and stickiness, the taste and smell of burnt flour, the salty taste and the taste and smell of raw tomato puree. Egg-butter sauces and cracker sauce have a slightly sour taste and aroma of butter.

Marinades should have a sour-spicy taste, aroma of vinegar, vegetables and spices. Unacceptable smack of raw tomato puree and too sour taste. Mayonnaise sauce and its derivatives should not have a bitter taste and be too spicy, and horseradish sauce with vinegar should not be bitter or not spicy enough.

store basic hot sauces in a water bath at a temperature not exceeding 80 ° C for 3 to 4 hours. The surface of the sauce is protected with butter, and so that a surface film does not form, the saucepan with the sauce is covered with a lid. Basic sauces can be stored for up to 3 days, for this they are cooled to room temperature and placed in a refrigerator at a temperature of 0 ... 5 ° C. When storing sauces cold, their taste and smell are preserved much better than when stored hot.

Sour cream sauces store at a temperature of 75 "C for no more than 2 hours from the moment of preparation.

Milk liquid sauce stored hot at a temperature of 65 ... 70 ° C for no more than 1 ... 1.5 hours, since with longer storage it darkens due to caramelization of milk sugar - lactose, and the taste of the sauce also deteriorates. Thick milk sauce Store refrigerated for no more than a day at a temperature of 5 "C. Medium thick milk sauces are not subject to storage and are prepared immediately before use.

Polish and cracker sauces can be stored up to 2 hours.

Oil blends keep in the refrigerator for several days. To increase the shelf life, the molded oil mixtures are wrapped in parchment, cellophane or plastic wrap. It is impossible to store oil mixtures for a long time, since the surface of the mael is oxidized by atmospheric oxygen and turns yellow under the influence of light, which also leads to a deterioration in taste.

Industrial table mayonnaise store at a temperature of 18 ° C for up to 45 days, and at a temperature of 5 ° C - 3 months. Sauce mayonnaise, prepared at a public catering enterprise, its derivative sauces, as well as salad dressings, are stored for 1 ... 2 days at a temperature of 10 ... 15 ° C in non-oxidizing dishes (enamelled or ceramic), dressings - in bottles.

Marinades and horseradish sauce with vinegar stored refrigerated for 2 ... 3 days in the same container with a closed lid.

The quality of the sauce is determined by consistency, color, taste, aroma. When assessing the quality of sauces with fillers (onion, onion with gherkins, etc.), the shape of the cut and the amount of filler are taken into account.

Hot sauces with flour should have the consistency of liquid sour cream (liquid sauces), be elastic, homogeneous, without lumps of boiled flour and particles of unmashed vegetables. Medium-thick sauces used for baking have the consistency of thick sour cream. Thick milk sauce for stuffing should be similar to viscous semolina.

Vegetables that are part of the sauce in the form of a filler should be finely and neatly chopped, evenly distributed in the sauce, soft. There should be no film on the surface of the sauce.

The hollandaise sauce should have a smooth consistency, with no grains or flakes of curdled protein. There should be no grease on the surface of the sauce.

In polish and cracker sauces, the oil should be clear. The eggs for the Polish sauce are coarsely chopped.

Oil should not appear on the surface of mayonnaise; uniform consistency.

Vegetables in marinades should be neatly chopped, soft; horseradish for sauce - finely grated.

Sauce color should be characteristic for each group of sauces: red - from brown to brownish red; white - from white to slightly grayish; tomato - red. Milk and sour cream sauces - from white to light cream in color, sour cream with tomato - pink, mushroom - brown, marinade with tomato - orange-red, mayonnaise - white with a yellow tint. The color depends on the products used and the adherence to the technological process.

The taste and smell of the sauce- the main indicators of its quality. For sauces on broths, a pronounced taste of meat, fish, mushrooms with the smell of browned vegetables and seasonings is characteristic.

The main red sauce and its derivatives should have a meaty taste with a sweet and sour taste and smell of onions, carrots, parsley, peppers, bay leaves.

White sauces on meat broth should have the taste of broths with a slight smell of white roots and onions, with a slightly sour aftertaste. The taste of tomato sauce is pronounced sweet and sour.

Fish sauces should have a sharp specific smell of fish, white roots and spices.

Mushroom sauces - pronounced aroma of mushrooms.

Dairy and sour cream sauces should taste like milk and sour cream. You can not use burnt milk or very sour sour cream for their preparation.

Unacceptable defects in sauces with flour are: the smell of raw flour and stickiness, the taste and smell of burnt flour, the presence of a large amount of salt, the taste and smell of raw tomato puree.

Egg-butter sauces and cracker sauce have a slightly sour taste and aroma of butter.

Marinades should have a sour-spicy taste, aroma of vinegar, vegetables and spices. The taste of raw tomato puree and too sour taste are unacceptable.

Mayonnaise sauce and its derivatives should not be bitter or too spicy, and horseradish sauce with vinegar should not be bitter or not spicy enough.

Store basic hot sauces in a water bath at temperatures up to 80°C for 3 to 4 hours. Basic sauces can be stored for up to 3 days. To do this, they are cooled to room temperature and placed in a refrigerator at a temperature of 0-5°C. Sour cream sauces are stored at a temperature of 75°C for no more than 2 hours from the moment of preparation. Milky liquid sauce - hot at a temperature of 65-70 ° C for no more than 1-1.5 hours, since during long-term storage it darkens due to caramelization of milk sugar. Thick milk sauce should be stored refrigerated at a temperature of 5 ° C for no more than a day. Milk sauces of medium density are not subject to storage; they are prepared immediately before use. Polish and cracker sauces can be stored for up to 2 hours. Butter mixtures are stored in the refrigerator for several days. To increase the shelf life, they are wrapped in parchment, cellophane or plastic wrap. Mayonnaise of industrial production is stored at a temperature of 5°C for 3 months. Mayonnaise of own production and salad dressings are stored in the refrigerator for 1-2 days, marinades and horseradish sauce - chilled for 2-3 days.