its an importent ppt for hoteliers especially for food production regarding the important sauces used in kitchen ......i hope you guys enjoy this slide ......................................thank you

1. Soup and Sauce BasicsSoup and Sauce Basics Session Seven - Marinades and DressingsSession Seven - Marinades and Dressings
Marinades, Vinaigrettes,Marinades, Vinaigrettes,
and International Saucesand International Sauces

2. Soup and Sauce Basics Session Seven - Marinades and Dressings
Today’s AgendaToday’s Agenda
► DefinitionsDefinitions
► Purpose and TypesPurpose and Types
► SauceSauce JeopardyJeopardy MidtermMidterm
► Culinary LabCulinary Lab
 MarinadesMarinades
 VinaigrettesVinaigrettes
 International SaucesInternational Sauces

3. Soup and Sauce Basics Session Seven - Marinades and Dressings
DefinitionsDefinitions
►Define the following terms:Define the following terms:
 MarinadeMarinade
 MarinateMarinate

4. Soup and Sauce Basics Session Seven - Marinades and Dressings
Marinade – Definition and PurposeMarinade – Definition and Purpose
►Any liquid used toAny liquid used to
flavor, tenderizeflavor, tenderize
(through(through
denaturing), ordenaturing), or
otherwise prepare aotherwise prepare a
solid food item forsolid food item for
cooking.cooking.
►Also used as a wayAlso used as a way
to preserve food.to preserve food.

5. Soup and Sauce Basics Session Seven - Marinades and Dressings
DefinitionDefinition
macerate, marinate, infusemacerate, marinate, infuse
►Macerate:Macerate:
 Move flavor into the solidMove flavor into the solid
 i.e. chicken in vinaigrettei.e. chicken in vinaigrette
►Infuse:Infuse:
 Move flavor into the liquidMove flavor into the liquid
 i.e. basil oili.e. basil oil
►Marinate:Marinate:
 To soak.To soak.

6. Soup and Sauce Basics Session Seven - Marinades and Dressings
OilOil Facilitate even cooking, add flavorFacilitate even cooking, add flavor
and moistureand moisture
WaterWater Dissolve/dilute ingredientsDissolve/dilute ingredients
SaltSalt Balance moisture, preservationBalance moisture, preservation
AcidAcid Denature protein and connectiveDenature protein and connective
tissuestissues
SugarSugar Facilitate browning, add sweetness,Facilitate browning, add sweetness,
change viscositychange viscosity
AlcoholAlcohol Denature protein (tenderize)Denature protein (tenderize)
AromaticAromatic

7. Soup and Sauce Basics Session Seven - Marinades and Dressings
Marinade IngredientsMarinade Ingredients
Types and PurposeTypes and Purpose
► SpiceSpice
 Flavor, preservative, color, texture, tenderizeFlavor, preservative, color, texture, tenderize
► OilOil
► WaterWater
► SaltSalt
► AcidAcid
► SugarSugar
► AlcoholAlcohol

8. Soup and Sauce Basics Session Seven - Marinades and Dressings
Marinades-Emulsify?Marinades-Emulsify?
►Benefits of emulsificationBenefits of emulsification
 Even distribution of ingredientsEven distribution of ingredients
 Tempers impact of acidityTempers impact of acidity
►Benefits of non-emulsificationBenefits of non-emulsification
 Full power of acidityFull power of acidity
 Marinate for less timeMarinate for less time

9. Soup and Sauce Basics Session Seven - Marinades and Dressings
Types of MarinadesTypes of Marinades
1.1. Oil and SpiceOil and Spice
2.2. Acid and OilAcid and Oil
3.3. Acid and SpiceAcid and Spice
4.4. Brines and CuresBrines and Cures
5.5. EnzymaticEnzymatic
6.6. AlcoholAlcohol

10. Soup and Sauce Basics Session Seven - Marinades and Dressings
Oil and SpiceOil and Spice
definition and examplesdefinition and examples
A marinade containing liquid fat and seasoningsA marinade containing liquid fat and seasonings
with little to no acid or alcohol content.with little to no acid or alcohol content.
Examples
Herbed olive oil and garlicHerbed olive oil and garlic
Buffalo ChickenBuffalo Chicken
Jerk MarinadeJerk Marinade

11. Soup and Sauce Basics Session Seven - Marinades and Dressings
Oil and SpiceOil and Spice
pros, cons and usespros, cons and uses
Pros Cons Uses
Adds flavorAdds flavor Little to noLittle to no
tenderizingtenderizing
Already tenderAlready tender
meatsmeats
May act as aMay act as a
preservativepreservative
Flair upsFlair ups BastingBasting andand
braisingbraising overover
LOW heatLOW heat
Fat facilitatesFat facilitates
even cookingeven cooking
Finished sauceFinished sauce

12. Soup and Sauce Basics Session Seven - Marinades and Dressings
Acid and Oil – VinaigretteAcid and Oil – Vinaigrette
definitiondefinition
A marinade containing liquid fat and acidA marinade containing liquid fat and acid
(frequently vinegar). Normally in a 3:1 ratio of oil(frequently vinegar). Normally in a 3:1 ratio of oil
to vinegar depending on the strength of theto vinegar depending on the strength of the
vinegar. Occasionally emulsified.vinegar. Occasionally emulsified.
Examples
CaesarCaesar
Vinegar Named (ieVinegar Named (ie
Balsamic)Balsamic)
Emulsifier Named (mustard,Emulsifier Named (mustard,
garlic, etc)garlic, etc)

13. Soup and Sauce Basics Session Seven - Marinades and Dressings
Acid and OilAcid and Oil
Pros Cons Uses
Adds flavorAdds flavor TenderizingTenderizing
limited iflimited if
emulsifiedemulsified
Finished sauce -Finished sauce -
dress greensdress greens
TenderizesTenderizes Acid is volatileAcid is volatile
during cookingduring cooking
Slightly toughSlightly tough
meatsmeats
Balanced flavorBalanced flavor
profileprofile
BastingBasting

14. Soup and Sauce Basics Session Seven - Marinades and Dressings
Acid and SpiceAcid and Spice
definition and examplesdefinition and examples
► A liquid marinade with little to no fat present soA liquid marinade with little to no fat present so
that the full strength of the acid may act upon thethat the full strength of the acid may act upon the
protein items. May replace the need for heat.protein items. May replace the need for heat.
Example
Seviche (ceviche)Seviche (ceviche)

15. Soup and Sauce Basics Session Seven - Marinades and Dressings
AA

16. Soup and Sauce Basics Session Seven - Marinades and Dressings
Brines and CuresBrines and Cures
Pros Cons Uses
PromotesPromotes
moisturemoisture
retention - brineretention - brine
IncreasesIncreases
sodium contentsodium content
Smoked items,Smoked items,
other dry heatother dry heat
methodsmethods
PreservativePreservative Long marinatingLong marinating
timetime
Wide range ofWide range of
food itemsfood items
TenderizesTenderizes Dries product -Dries product -
curescures

17. Soup and Sauce Basics Session Seven - Marinades and Dressings
EnzymaticEnzymatic
Any brine, marinadeAny brine, marinade
or cure thator cure that
contains activecontains active
enzymes for theenzymes for the
purpose ofpurpose of
tenderizing meat –tenderizing meat –
some activated onlysome activated only
between 100between 100ºF -ºF -
140ºF140ºF
Examples
Yogurt,Yogurt, buttermilkbuttermilk
Papaya leaves, mango,Papaya leaves, mango,
pineapplepineapple
GarlicGarlic

18. Soup and Sauce Basics Session Seven - Marinades and Dressings
AlcoholAlcohol
definition and examplesdefinition and examples
A liquid marinade thatA liquid marinade that
contains a significantcontains a significant
amount of alcohol: greateramount of alcohol: greater
than 5%.than 5%.
Examples
WineWine
BeerBeer
Distilled SpiritsDistilled Spirits

19. Soup and Sauce Basics Session Seven - Marinades and Dressings
AlcoholAlcohol
Pros Cons Uses
DenaturesDenatures
proteinsproteins
ExpensiveExpensive Wide range ofWide range of
grilled itemsgrilled items
Adds flavorAdds flavor Aversion toAversion to
flavors orflavors or
alcoholalcohol
Fruit andFruit and
vegetablevegetable
macerationmaceration
Alcohol isAlcohol is
volatile -volatile -
aromaticaromatic

20. Soup and Sauce Basics Session Seven - Marinades and Dressings
Marinades - Sugar ContentMarinades - Sugar Content
►Benefits:Benefits:
 Balances acidity -Balances acidity -
mouthfeelmouthfeel
 Promotes browningPromotes browning
 Provides sweetness –Provides sweetness –
balances bitter and sourbalances bitter and sour
►Drawbacks:Drawbacks:
 StickySticky
 OverbrowningOverbrowning

21. Soup and Sauce Basics Session Seven - Marinades and Dressings
International SaucesInternational Sauces
►Definitions:Definitions:
 Chutney Relish and SalsaChutney Relish and Salsa
 TapenadeTapenade
 BarbecueBarbecue
 MarmaladeMarmalade
 Chow chowChow chow

22. Soup and Sauce Basics Session Seven - Marinades and Dressings
DefinitionsDefinitions
Chutney, Relish and Salsa:Chutney, Relish and Salsa:
Combination of finely processedCombination of finely processed
(yet still chunky) cooked and/or(yet still chunky) cooked and/or
raw ingredients that is used as araw ingredients that is used as a
condiment or as a finishedcondiment or as a finished
sauce.sauce.
► Chutney – normally cookedChutney – normally cooked
► Relish – normally containsRelish – normally contains
pickled itempickled item
► Salsa – normally fresh andSalsa – normally fresh and
unpickledunpickled

23. Soup and Sauce Basics Session Seven - Marinades and Dressings
DefinitionsDefinitions
Tapenade:Tapenade:
Specific category of relishSpecific category of relish
from Provence thatfrom Provence that
contains capers. Mostcontains capers. Most
frequently it also containsfrequently it also contains
cured olives from thecured olives from the
same region. Often moresame region. Often more
paste like than otherpaste like than other
relishes.relishes.

24. Soup and Sauce Basics Session Seven - Marinades and Dressings
DefinitionsDefinitions
Barbecue Sauce:Barbecue Sauce:
►A “tangy” tomato orA “tangy” tomato or
vinegar based saucevinegar based sauce
that is cooked andthat is cooked and
smooth. Used as asmooth. Used as a
marinade, bastingmarinade, basting
liquid or dipping sauceliquid or dipping sauce
for grilled and smokedfor grilled and smoked
meatsmeats

25. Soup and Sauce Basics Session Seven - Marinades and Dressings
DefinitionsDefinitions
MarmaladeMarmalade
AA citrus jellycitrus jelly that alsothat also
contains unpeeledcontains unpeeled
slices of citrus fruit.slices of citrus fruit.
May also contain otherMay also contain other
ingredients as long asingredients as long as
there is a significantthere is a significant
portion of citrusportion of citrus

26. Soup and Sauce Basics Session Seven - Marinades and Dressings
DefinitionsDefinitions
Chow chow:Chow chow:
►Sweet, sour, andSweet, sour, and
spicy chutneyspicy chutney
where the namedwhere the named
ingredient remainsingredient remains
firm. Traditionallyfirm. Traditionally
made with cabbage.made with cabbage.

27. Soup and Sauce Basics Session Seven - Marinades and Dressings
Today’s LabToday’s Lab
RecipeRecipe Group IGroup I
Marinade/Marinade/
ProteinProtein
Brined Duck seared in cast ironBrined Duck seared in cast iron
SaladSalad Greens with Sesame VinaigretteGreens with Sesame Vinaigrette
InternationalInternational Dried cherry-soy relishDried cherry-soy relish
ExperimentExperiment Half of the duck should not be brined forHalf of the duck should not be brined for
evaluation of yield and flavorevaluation of yield and flavor

28. Soup and Sauce Basics Session Seven - Marinades and Dressings
Today’s LabToday’s Lab
RecipeRecipe Group IIGroup II
Marinade/Marinade/
ProteinProtein
Salmon CevicheSalmon Ceviche
SaladSalad Greens with raspberry vinaigretteGreens with raspberry vinaigrette
InternationalInternational Fruit salsaFruit salsa
ExperimentExperiment Pre cook a of the salsa ingredients in ½Pre cook a of the salsa ingredients in ½
of the salsaof the salsa

29. Soup and Sauce Basics Session Seven - Marinades and Dressings
Today’s LabToday’s Lab
RecipeRecipe Group IIIGroup III
Marinade/Marinade/
ProteinProtein
Vinaigrette Marinated Grilled ChickenVinaigrette Marinated Grilled Chicken
SaladSalad CaesarCaesar
InternationalInternational Tapenade on crostiniTapenade on crostini
ExperimentExperiment Some marinade emulsifiedSome marinade emulsified
vsvs
Some marinade notSome marinade not

30. Soup and Sauce Basics Session Seven - Marinades and Dressings
Today’s LabToday’s Lab
RecipeRecipe Group IVGroup IV
Marinade/Marinade/
ProteinProtein
Buttermilk Fried ChickenButtermilk Fried Chicken
SaladSalad German Potato SaladGerman Potato Salad
InternationalInternational Barbecue SauceBarbecue Sauce
ExperimentExperiment Unmarinated vs MarinatedUnmarinated vs Marinated

31. Soup and Sauce Basics Session Seven - Marinades and Dressings
Today’s LabToday’s Lab
RecipeRecipe Group VGroup V
Marinade/Marinade/
ProteinProtein
Whiskey Steak GrilledWhiskey Steak Grilled
SaladSalad Omaha ThunderbirdOmaha Thunderbird
InternationalInternational Shallot MarmaladeShallot Marmalade
ExperimentExperiment Injected and marinatedInjected and marinated
vsvs
Not injected but marinatedNot injected but marinated

32. Soup and Sauce Basics Session Seven - Marinades and Dressings
Today’s LabToday’s Lab
RecipeRecipe Group VIGroup VI
Marinade/Marinade/
ProteinProtein
Jerk Chicken would have been betterJerk Chicken would have been better
SaladSalad Iceberg with ranch dressingIceberg with ranch dressing
InternationalInternational Celery chow chowCelery chow chow
ExperimentExperiment Marinated AND bastedMarinated AND basted
vsvs
Marinated ONLYMarinated ONLY

33. Soup and Sauce Basics Session Seven - Marinades and Dressings
HomeworkHomework
► Each student will choose anEach student will choose an
international sauce from the followinginternational sauce from the following
list and prepare a one page report onlist and prepare a one page report on
their sauce including:their sauce including:
1.1. DefinitionsDefinitions
2.2. VarietiesVarieties
3.3. OriginOrigin
4.4. RecipesRecipes
5.5. UsesUses
6.6. Picture of sauce/saucesPicture of sauce/sauces

34. Soup and Sauce Basics Session Seven - Marinades and Dressings
International Sauces ListInternational Sauces List
first come first servefirst come first serve
 PestoPesto
 ChimichurriChimichurri
 TzatzikiTzatziki
 GuacamoleGuacamole
 ChutneyChutney
 BarbecueBarbecue
 TapenadeTapenade
 SalsaSalsa
 MarmaladeMarmalade
 MoleMole
 RelishRelish
 CurryCurry
RedRed
YellowYellow
GreenGreen
 HoisinHoisin
 Asian ChileAsian Chile
 Fish SauceFish Sauce
 Nuac MonNuac Mon
 Garam MasalaGaram Masala
 Plum SaucePlum Sauce
 Soy SauceSoy Sauce
 TamarindTamarind
 TeriyakiTeriyaki
 OysterOyster

35. Soup and Sauce Basics Session Seven - Marinades and Dressings
Extra CreditExtra Credit
►There is a quiz online that is all bonusThere is a quiz online that is all bonus
questions.questions.
►Check it out at:Check it out at:
www.quia.com/quiz/915320.htmlwww.quia.com/quiz/915320.html