Sauce | importance of sauce |

Sauce may be defined as flavourful liquid usually thickened that is used to season, flavour and enhance other food . Sauce is mainly used for moistness, richness, appearance and flavour . " The sauce is to culinary art what grammar is to language" . A perfect sauce has colourful appearance,glowing in its Rich smoothness ,definite taste and natural flavour . The structure of sauce is :-

I)  A liquid, body of sauce 

II) Thickening agent

III) Additional seasonings.

IMPORTANCES OF SAUCES IN FOOD PREPARATION

I) Enhance flavours

II) Sauces helps in digestion e.g Mint sauce 

III) It give moistness to the food

IV) It add colour to the food 

V.    Enhances Nutritional value of the food

VI.  Makes food more palatable

VII. Served as an accompaniment 

GOOD QUALITIES OF SAUCE :-

1. The texture should be soft and smooth

2. Sauce should have good shine

3. There should not be uncooked starch

4. They should not be thick like paste

5. They should not be highly flavoured

6. Also sauce should be colourful and nutritious