What is the importance of sauces for the chain brand?
What is the basic principle of making special sauce?
A chef's signature sauce?
What are chefs special sauces?
Do chefs tell themselves the secret of special sauces?
Do their special sauces have an effect on choosing the best restaurants?
Can food businesses get Restaurant Consulting for sauce types ? Should chain brands use ready-made sauces?
Are ready-made sauces costly or sauces you make yourself?
01/15/2017
What is Sauce? How to Make Special Food Sauces?
Coord. Chef Ahmet ÖZDEMİR
In Turkish and international cuisines, sauces gain importance every day and are an indispensable flavor for guest groups who know their taste... There are so many types of sauces used especially in chain brands, steak restaurants and fast food dishes...
So what is the sauce? With which dishes are special food sauces consumed? How to make special sauces according to food types? What are the first dishes that come to mind when you think of sauces? What should be considered when making sauces in developing professional kitchens? What developments are being experienced for new trend sauce types in culinary science?
** What is Sauce?
A sauce is a liquid or semi-liquid mixture used to enhance, enrich or diversify the taste and texture of a dish. Sauces are usually poured over a dish, mixed into it, or served alongside.
A sauce is a liquid or semi-liquid mixture usually served with food. It is used to add flavor, moisture, textural richness or color to dishes.
Sauces can have a wide variety of ingredients and these ingredients depend on the type, flavor and use of the sauce. For example, some sauces are made from vegetables, some from broth, some from dairy products, and some from various spices and herbs.
Also, sauces can be made using a variety of cooking techniques. For example, some sauces are made by cooking, some by whisking, and some by mixing directly.
Sauces are often consumed with a meal and add additional flavor, moisture, shine and visual appeal to the dish. Examples include various types such as spaghetti sauce, barbecue sauce, soy sauce, teriyaki sauce, bechamel sauce, and salsa sauce.
Finally, sauces can be as important as diversifying the taste profile of dishes and often just as important as the dish itself. Therefore, making a good sauce is an important skill in the kitchen.
** What are the Basic Sauce Types Used in International Cuisine?
Basic sauce types are sauce types that are frequently used in world cuisines and form the basis of many other sauces. Here are the most common types of basic sauces:
Tomato Sauce (Turkish cuisine- international cuisines):
Made with tomatoes, olive oil, garlic and spices, this sauce is used in pasta, meat dishes and baked goods.
Yoghurt Sauce (Turkish cuisine):
Made with yoghurt, garlic, and sometimes mint or other herbs, this sauce is served with kebabs, stuffing, and appetizers.
Tahini Sauce (Turkish cuisine- Arabic cuisines):
A mixture of tahini (sesame paste), lemon juice, garlic and spices is served with dishes such as various salads, hummus and falafel.
Seasoning Sauce (Turkish cuisine- international cuisines):
Made with egg yolk, flour, lemon juice or vinegar, this sauce is used to thicken soups and enhance their flavor.
Tarator Sauce (Turkish cuisine - Mediterranean cuisine):
A mixture of yogurt, walnuts, garlic and sometimes bread crumbs is served with fish dishes, appetizers and salads.
Spicy Paste Sauce (Turkish cuisine- Mediterranean cuisines):
Tomato, pepper, onion, garlic and spice mix is served with kebabs and grills.
Pomegranate Sour Sauce (Turkish cuisine- Mediterranean cuisines):
Made with pomegranate syrup, olive oil and sometimes walnuts, this dressing is used on salads.
Cacik (Turkish cuisine):
A mixture of yogurt, cucumber, garlic, mint and olive oil is served with various dishes.
Haydari (Turkish cuisine):
Made with yogurt, garlic, dill and mint, this sauce is served with appetizers.
Béchamel Sauce:
This sauce, which consists of a mixture of milk, butter and flour, is also known as white sauce. It is a key ingredient in many bakery dishes and pastas.
Veloute Sauce:
Made using chicken or fish stock, butter and flour, this sauce has a light and smooth texture.
Espagnole Sauce (Brown Sauce):
Made using tomatoes, broth, flour, butter, and mirepoix (a mixture of carrots, celery, and onions), this sauce can be the basis for other sauces.
Soy Sauce (Chinese and Other Asian Cuisine):
A mixture of fermented soybeans, wheat, water, and salt is used in many Asian dishes.
Chimichurri (Argentine Cuisine):
A mixture of parsley, garlic, vinegar, oil and red pepper, served with grilled meats.
Hollandaise Sauce:
Made using butter, egg yolk and lemon juice or white vinegar, this sauce has a soft and creamy texture.
Marinara Sauce (Italian Cuisine - Turkish Cuisine):
Made with tomatoes, garlic, herbs, and sometimes onions, this sauce is used in spaghetti and other pasta dishes.
Pesto (Italian Cuisine):
Made with basil, pine nuts, garlic, olive oil and Parmesan cheese, this sauce is often used in pasta.
Demi-Glace Sauce: (Turkish cuisine- international cuisines)
Made with brown gravy or broth, this gravy is thickened and thickened by adding red wine and mirepoix.
Mayonnaise:
Made using egg yolks, oil, mustard, and vinegar or lemon juice, this dressing is commonly used in salads and sandwiches.
Vinaigrette (Turkish cuisine- international cuisines):
Forming an emulsion of vinegar and oil, this sauce is often used as a salad dressing.
Teriyaki Sauce:
Made using soy sauce, sake or mirin, and sugar or honey, this sauce is widely used in Japanese cuisine.
Mole (Mexican):
This complex sauce made with various spices, chocolate, peanuts and other ingredients is served with chicken and other dishes.
Gravy (British Cuisine- American Cuisine- Turkish Cuisine):
A mixture of broth, flour, butter and spices, served with mashed potatoes, meat dishes and meat pies.
Béarnaise Sauce (French Cuisine):
Made with butter, egg yolk, wine vinegar and Estragon herb, this sauce is often served with meat dishes.
These base sauces can enhance the texture, flavor and presentation of many different dishes. In addition, more complex and customized sauces can be created by adding or modifying additional ingredients on top of these basic sauces.
I will list this article, which I prepared for commercial purposes in International Gastronomy Consulting , in the form of questions and answers. Interested people, institutions and chain brands will definitely understand me on this subject...
What is the importance of sauces for the chain brand?
What is the basic principle of making special sauce?
A chef's signature sauce?
What are chefs special sauces?
Do chefs tell themselves the secret of special sauces?
Do their special sauces have an effect on choosing the best restaurants?
Can food businesses get Restaurant Consulting for sauce types ?
Should chain brands use ready-made sauces?
Are ready-made sauces costly or sauces you make yourself?
What is the difference between custom made sauces and ready made sauces?
Does the city's best fast food establishments have their own special sauces change the guest portfolio?
Should I get Culinary Consulting to develop sauces just for my restaurant ?
Which sauce should I use with which dish?
Is there a connection between Operator's Blindness and special sauces in some restaurants ?
How should I choose the sauces to be served with the meals?
What are the characteristics of the sauce ingredients to be used while making the sauces to be used in meat dishes?
What kind of materials are preferred in the production of sauces to be given with chicken dishes?
What should be the reasons for preference in sauces to be used in salads?
How can I make special sauces just for me?
Does Food and Beverage Consultancy in Gastronomy have anything to do with sauce types?
Should I use my ready-to-eat sauces in my restaurant?
How can I make special sauces just for us in my new restaurant?
What should be considered in making sauces?
How long does a sauce have to wait?
Will the person I get Menu Consulting service for my new restaurant make my sauces?
How long after making sauces do they taste real?
How many days should I take into account when serving the sauces?
How are sauces stored? Are there special sauces in Special Restaurant Projects ?
Do special sauces have anything to do with Restaurant Concept Design and Consulting ?
How does the sauce last longer?
How to make sauce for meat dishes?
How to make sauce for chicken dishes?
How to make sauce for grills?
How to make dressing for salads?
Can dips be used instead of sauces?
When making a new sample Restaurant Menu , should sauces be specified?
What are the most important features in making dipping sauces?
Are the dipping sauces hot or cold?
What are the dip sauces served with?
Which materials should be preferred when making dipping sauces?
Are flavor-enhancing sauces served with meals hot or cold?
Is sauce served only with main dishes?
How many kinds of sauce should be given next to the steak types?
What should be the characteristics of the sauces given next to the steak types?
What are the reasons for giving sauce types besides grill types?
What are the most important features of salad dressings?
Should restaurants have an item for sauces in their Management Circular ?
Where are fruit sauces used?
What should be used in the content of meat sauces?
Is there sugar in sauces?
How many days should company-specific sauces be renewed?
How are sauces stored?
Should sauces be kept in the fridge?
Will salad dressings go bad if they are kept at room temperature?
Which types of sauces are used most in the world?
Should sauces be bought ready-made in food and beverage businesses or should they be made in their own kitchens?
What is the effect of the dressings used in meals and salads, among the most important reasons for preference of chain businesses?
How many types of sauce should a steak restaurant have?
Should special sauces be taken into account when creating the New Restaurant Concept ?
How many types of sauce should a restaurant with international standards have?
Is sauce given to the guest with every meal?
Should sauce be served with desserts?
Is there a section on sauces in the Restaurant Culinary Training ?
Should special sauces be introduced to guests at the New Restaurant Opening ?
What kind of materials should be used in the production of sauces to be given with dessert or fruits?
Should a separate master be employed only for sauces in food establishments?
Which sauces use ketchup and mayonnaise?
Should ketchup and mayonnaise be used in sauces?
How logical is it to get a sauce recipe from google to make special sauces for your own business?
Is it possible for a business to have its own special sauces to be preferred by its guests?
Is the taste of the food important or is the taste of the sauce served with it important?
What does sauce do? How important are sauce types for a business?
Is there a consultancy called sos consultancy?
Are there cooks who invent sauces only in the Kitchen Organization for businesses ?
Are there robotic machines for sauces in Restaurant Kitchen Units ?
How is sauce invented? Should food sauces be included in Restaurant Management Reports ?
Are special sauces an invention in New Kitchen Design ?
Should cooking equipment be purchased for sauces in Restaurant Kitchen Planning ?
Can I find a master to make special sauces just for my restaurant?
Could there be a connection between Efficiency in Restaurant Kitchen Management and special sauces?
How much do I have to pay the cook to make the special sauces for my restaurant?
Is sauce making really a skillful job?
What sauces should be found in Restaurant Kitchen Types ?
Is alcohol used in cooking sauces?
Is cheese used in salad dressings?
Is cognac used in steak sauces?
What is the place of special sauces in Kitchen Management ?
Does the guest need to know the alcohol used in cooking sauces?
Is wine put in meat sauces?
Could there be an area where only sauces are made between the Restaurant Kitchen Sections ?
How important are food sauces for Restaurant Management ?
Can company-specific sauces be patented?
How do you keep the recipes of your own inventions that you want to be just for you?
Is the recipe of your special sauces important or is it possible to make the sauces with the same taste?
Does having sauce recipes ensure that sauces always taste the same?
How to make sauces always taste the same?
What is the secret of making sauces with the same flavor and consistency all the time?
Is honey put in meat sauces?
What is the place and importance of sauces in Industrial Kitchen Planning in professional kitchens ?
How should sauces be made, especially in franchise businesses?
How to make unique sauces in franchise chain brands?
What cooking techniques are used in franchise restaurants to make the sauces unique?
Are there any special sauces from Turkish cuisine?
Are there any special sauces for French cuisine?
Are there any special sauces for British cuisine?
Are there any special sauces for Indian cuisine?
Are there any special sauces for Mediterranean cuisine?
What food products do the sauces made with seafood contain?
What kind of sauces should be given with fish dishes?
Should food sauces be reflected in the menu when opening a new restaurant ?
Will the sauces given with the fish varieties be hot or cold?
Does it make any difference if it's grilled or oiled to add sauce to seafood dishes?
Is mussel sauce served with fish dishes?
Is there any special sauce among the features of restaurant kitchen staff ?
Conclusion;
It contains flavors that have never been anywhere before, consisting only of flavors specific to its own business;
*** Sauces to be given with the salads,
*** Sauces to be given with grilled meat dishes,
*** Sauces to be given with grilled chicken dishes,
*** Sauces to be given with the steak types,
*** Sauces that can be given with fish dishes,
*** Sauces to be given with sweet varieties,
*** Sauces that can be given with fruit varieties
*** Sauces to be given with ice cream varieties,
*** Sauces to be given with pizza varieties,
*** Types of sauces to be used in meat seasoning,
*** Types of sauces to be used in chicken seasoning,
..... And for more , those who need services on these issues can contact me through my contact information. In particular, I would like to point out that this consultancy service cannot be successful by writing a recipe or prescription .
If you want to have special tastes just for your own business, you need more than just getting a recipe and recipe. For a healthy consultancy service , I have to personally come to your establishment and discover your current tastes, and then apply them to the person you point to and show them more than 3 times in practice . The actions to be taken afterwards will be communicated to you in writing in our mutual conversation .