prep + sauce making + tenderise + marinate

gelitinisation

for starch based sauces, the granules within the flour break at around 80 degrees as this happens a gel is formed

roux

the startch is mixed with butter and heated until a thick paste is formed, milk is added to form the sauce

blended method

the starch is mixed with cold water to form a paste, then heated liquid is added and mixed whilst heating

infused veloute

stock is used instead of milk, using the roux method

bechamel

milk is infused with additional ingredients and a sauce is made with the roux method

reduction

involves evaporation of the liquid in a sauce by boiling

as the sauce reduces the flavour is concentrated and becomes thicker

emulsion

a mixture of oil and a water based liquid then vigorously mixing them together with an emulsifier

tenderising

a softer texture in meat due to the break down of fibres within the muscle

usually tenderised by the addition of an acid as it denatures proteins in the meat