Sauce making

    OCR
    GCSE

    Sauce making is a foundational culinary discipline requiring the precise application of heat and agitation to alter the viscosity and sensory properties of liquids. Candidates must master the functional properties of ingredients—specifically the gelatinisation of starches, the coagulation of proteins, and the emulsification of lipids. Mastery involves not merely following a recipe, but understanding the chemical mechanisms (AO1) and executing technical skills (AO2) to prevent faults such as syneresis, lumping, or splitting.

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    Objectives
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    Exam Tips
    3
    Pitfalls
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    Key Terms
    4
    Mark Points

    What You Need to Demonstrate

    Key skills and knowledge for this topic

    • Award marks for correct scientific terminology: gelatinisation, starch granule swelling, rupture, and viscosity.
    • Credit explanation of the emulsifier's role: lecithin in egg yolk acting as a bridge between hydrophilic (water) and hydrophobic (oil) components.
    • Responses must link the 100°C boiling point to the completion of gelatinisation and the removal of the raw flour taste.
    • Analysis of reduction must reference the concentration of flavour and increase in viscosity due to water evaporation.

    Marking Points

    Key points examiners look for in your answers

    • Award marks for correct scientific terminology: gelatinisation, starch granule swelling, rupture, and viscosity.
    • Credit explanation of the emulsifier's role: lecithin in egg yolk acting as a bridge between hydrophilic (water) and hydrophobic (oil) components.
    • Responses must link the 100°C boiling point to the completion of gelatinisation and the removal of the raw flour taste.
    • Analysis of reduction must reference the concentration of flavour and increase in viscosity due to water evaporation.

    Examiner Tips

    Expert advice for maximising your marks

    • 💡In 'Explain' questions, use the 'Ingredient -> Functional Property -> Scientific Effect' chain.
    • 💡When discussing emulsions, explicitly name 'lecithin' and describe its hydrophilic/hydrophobic structure.
    • 💡Allocate 10 minutes for the extended response (8-mark) question; plan your scientific keywords before writing.
    • 💡Differentiate between 'simmering' (reduction) and 'boiling' (rapid evaporation/potential burning) for accuracy marks.

    Common Mistakes

    Pitfalls to avoid in your exam answers

    • Confusing gelatinisation (starch) with coagulation (protein) when describing thickening.
    • Stating that an emulsifier 'mixes' oil and water without explaining the molecular bridge mechanism.
    • Failing to identify that dextrinisation (browning of starch) reduces the thickening power of a roux.

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    Key Terminology

    Essential terms to know

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