• Hot or cold as part of a dish: e.g. Thai green chicken curry.
• Over food: e.g. cauliflower with cheese sauce.
• Separately as an accompaniment: e.g. steak with peppercorn sauce.
• For decoration: e.g. strawberry sauce feathered on a cheesecake.
Popular sauce-and-food combinations
• Mint sauce and roast lamb • Apple sauce and roast pork • Cranberry sauce and roast turkey • Orange sauce and roast duck
Commercial sauces
Commercial sauces have increased in popularity in recent times due to busier lifestyles. A wide variety are available including dehydrated sauces, canned/jar/bottle sauces and cook-chill sauces.
Advantages and disadvantages of commercial sauces
See advantages and disadvantages of commercial soups on page 172.
PASTRY
Pastry is a mixture of fat, flour and water. The proportion of ingredients and how they are incorporated varies from pastry to pastry.
Classification of pastry Type
Description
Short crust pastry
Rich short crust pastry
Suet pastry
Rough puff pastry
Made with half the quantity of fat (butter) to flour and a little water, e.g. 200 g flour and 100 g of butter.
Similar to short crust pastry, with the addition of extra fat, eggs and/or icing sugar.
Similar to short crust pastry except suet is rubbed in as the fat, instead of butter.
Made with flour, water and a large amount of butter, and formed by rolling and folding the dough in layers. Butter is added in lumps.
174 Complete Home Economics Examples
• Steak and kidney pie • Quiche
• Lemon meringue pie • Fruit tart
• Steamed pudding • Dumplings
• Sausage rolls • Chicken and mushroom pie
Commercial sauces
• Horseradish sauce and roast beef • Parsley sauce and bacon or gammon • Tartar sauce and fish
