Efficient Hospitality: Knowing The Menu

In adCertificate II in Hospitality – dealing with conflict at work or at schooldition to food and drink combinations, customers will also require information on the various accompaniments for different types of food. When working in the hospitality industry, you should also have an in-depth knowledge of the sauces, dressings, garnishes and various accompaniments as might be additional to the main ingredients of a meal. They can be used to enhance the flavour, colour, aroma and overall presentation.

‘Sauce’ is a term used in cookery to describe a wide range of flavoured liquids that are served as part of a meal or dish. Sauces can transform the overall presentation of a dish by adding flavour, moisture, richness and visual appeal.

Many of the dishes prepared in the kitchen will either come with a sauce as part of the dish, or will have sauces that are offered as side dishes as a standard offering with a meal.

Sauces can come in a variety of different styles and consistencies. They can be thick, thin, rich, creamy, or light and delicate. Depending on the purpose, sauces can be strongly flavoured, hot and spicy, or even sweet.

Sauces prepared at your establishment can consist of the following:

  • Mornay (cheese) sauce

  • White sauce

  • Parsley sauce

  • Pepper sauce

  • Mushroom sauce

  • Dianne sauce          

  • Hollandaise

  • Béarnaise

  • Mayonnaise

Bottled sauces could include tomato, barbecue, soy, black, sweet chilli, tartare, mustard sauce, etc. Some establishments will prepare these bottled sauces also.

Each establishment will have a particular method and style for the service of their sauces, either prepared or bottled. You will need to check with your workplace as to their preferred method of service.

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