PRACTICE ACTIVITY 16

Hello guys I'm back again for this week

                   So let begin now my activities in the kitchen, today is really different becauce I incas and this the first time on semesters 1 specially class A. For this time we gonna talking abaout Basic of Sauce but before we into the Sauce we talking first Thickening Agent of Sauce.

                   Thickening agents are used in all types of cooking methods and there are a lot of different kinds of thickening agents you need to be aware of. Choosing the right type of thickening agent can make or break your dish and knowing the differences is useful in your journey in becoming a great cook. Before I was trained in the culinary industry as a professional cook, I had no idea how to thicken a sauce or soup and many times I ended up doing inadvertently. This guide was developed to introduce you to the various types of thickening agents and how you can apply them in your every day cooking. Thickening Agent Type are Roux, Corn Starch, Beuree Manie, Liaison, and another, but for this time I just tell you one of the is Roux.

                    Roux  is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to hot oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Clarified butter, vegetable oils, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete. As we know roux have three type are White Roux, Blonde Roux, and Brown Roux, for make that roux dependent we gonna used like as if we want make white sauce so we make also white roux.

                      For make this Roux very simple just used Flour and Butter to be ingredient. the first is haet the pan and add the butter until malted after that add the flour and than mix well used ballon whisk to make is not like lumps in to the dough.

                      When I and my friend done to explain all the thickening agent so I will showing Sauce are Bechamel Sauce, Veolutte Sauce and Demiglass Sauce. but me I showing Demi Glace Sauce to my Junior.

                      Demi-glace  is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, used in reference to a sauce, means icing or glaze. It is traditionally made by combining equal parts of veal stock and espagnole sauce, the latter being one of the five mother sauces of classical French cuisine, and the mixture is then simmered and reduced by half.

                       And I'm done to showing with them now time to their to make also like we explain before but we doing just like direction of standar recipe we have. So I'm make a group to make easy and they will know too about how to make Demi Glace but actually long  time is 4 hours or more dependen quantity you make.

                So guys I think enough to tell you my activities today I hope you not stingly to share you knowledge because knowladge is not the tip.