Section D: Skills requirements (preparation and cooking techniques) - 4 Sauces — OCR GCSE Food Preparation and Nutrition
Teaching note based on the OCR specification.
Test yourself on Section D: Skills requirements (preparation and cooking techniques) - 4 Sauces with OCR GCSE practice questions.
Start free
A week of Premium from your first lesson · Then the free plan continues · No card, no charge
Section D: Skills requirements (preparation and cooking techniques) - 4 Sauces explained
Section D: Skills requirements (preparation and cooking techniques) - 4 Sauces covers 3 specification points, including Make a blended white sauce (starch… and Make a reduction sauce such as pasta sauce,….
Read the full explanation
Open a point below for its explanation and revision guidance.
Your focus
- Make a blended white sauce (starch gelatinisation), such as a roux, and an all-in-one blended sauce, infused sauce, veloute, bechamel, to demonstrate understanding of how liquid:starch ratios affect the viscosity and how conduction and convection work to cook the sauce and the need for agitation
- Make a reduction sauce such as pasta sauce, curry sauce, gravy, meat sauce (including meat alternatives such as myco- protein and textured vegetable protein) to demonstrate how evaporation concentrates flavour and changes the viscosity of the sauce
- Make an emulsion sauce such as a salad dressing, mayonnaise, hollandaise to demonstrate the technical skill of how to make a stabilised emulsion