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These fast sauces can be heated up and used quickly and are very convenient. However, they can be full of salt and MSG

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sauce, no ketchupp. just sauce. raw sauce

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There are many types of sauces, including:
Roux Based - White sauce, cheese sauce
Fruit Puree - Apple, raspberry, cranberry
Egg Based - Custard
Cold - Mint sauce
Other - Peppercorn, butterscotch, chocolate

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Must be made with an equal amount of fat to flour

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This video will teach you how to make a roux, a classic fat & flour mixture used to thicken sauces, soups and gravies. The video will also go over some of the guidelines for making a roux, and best practices for incorporating it into a sauce.

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Roux, or White Sauce, is a sauce used in a lot of dishes, including Mac and Cheese, Ham Croquettas, Pasta or Chicken. It is also used to thicken dishes

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How to Make The Best Easy Cranberry Sauce

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More on the science of cranberry sauce here: http://www.seriouseats.com/2010/11/the-food-lab-thanksgiving-special-the-worlds-easiest-cranberry-sauce-homemade.html This simple cranberry recipe means you never have to go with store-bought again. WHY THIS RECIPE WORKS: - Cranberries are high in pectin, which helps them set naturally into a jelly without the need of any outside thickeners.

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Watch more Sauces, Dressings & Condiments videos: http://www.howcast.com/videos/396527-How-to-Make-Tomato-Sauce No store-bought tomato sauce can hold a candle to homemade sauce seasoned to your taste. Step 1: Cut garlic and tomatoes Slice the garlic cloves and cut the tomatoes, making sure not to discard the seeds or the inner pulp.

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Sauces can be made by blending ingredients into a liquid, however more advanced sauces require more effort. Here are some examples:

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Certain sauces go well with certain dishes, for example:
- Lamb and Mint sauce
- Beef and Horseradish sauce
- Steak and Peppercorn sauce
- Fish and Tarter sauce
-Turkey and Cranberry sauce

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Sauces are used to decorate and enhance the flavour of other foods

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These soups are expensive but are healthier and better quality than other soups

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These soups are more expensive but are usually more flavoursome. However, they can still be high in MSG and flavourings

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These soups just need hot water added to them. They are very convienient but unhealthy and contain lots of preservatives and flavourings

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Soups are also sold commercialy - instant soups, packet soups and fresh soups. Although they are quick and convienient, most contain artificial flavourings such as MSG (Monosodium Glutamate) -which enhances flavour but is unhealthy

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-Add some herbs, such as a leaf of basil onto the soup
-Decorate with croutons, (bread chunks fried in oil)
-Add a swirl of cream onto the soup

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Garnishing soup:

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In this video, Chefanie will demonstrate 3 different ways to garnish a soup. Using a seasonal soup as the base, she uses parmesan crisps, foam, and micro greens to dress up a traditional holiday dish.

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-Puree the soups ingredients after cooking
-Add barley, rice or pasta to the soup 20mins before its done cooking
-Sauteing the soup ingredients, then adding 25g flour, and gradualy adding the stock will thicken it

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-Has a good colour
-Tastes of its main ingredient
-Is made from a fresh, well made stock
-Should be seasoned with pepper and herbs

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Thin, clear soup with finely chopped ingredients, and a starch floating in it

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Made with well-flavoured stock

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Thickened by adding a starch, such as potatoes, pasta, or cornflour

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Thin soups are watery and clear

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Thick soups are thick and creamy

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Soups can be classified into 2 groups - Thick and Thin

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Thickened by blending the soups own ingredients