My exam tomorrow, with Malou, at Istituto Culinario about the topic of sauces. My wife made me a script to study but I thought making a powerpoint presentation will make the items stick to my head easily.

1. Leading Sauces
and its
Derivatives
Source: Professional Cooking
by Wayne Gisslen

2. Five Leading
Sauces
1. Bechamel
2. Espagñole
3. Tomato
4. Hollandaise
5. Velouté

3. Secondary Sauces

4. …only two
1. Espagnole
1. Demi-glace
1 Hollandaise
1 Allemande
1 Supreme

5. Small Sauces (Derivatives)

6. BECHAMEL

7. ESPAGNOLE

8. TOMATO

9. HOLLANDAISE

10. VELOUT´E

11. Acknolwedgement
Thank you for allowing me to use your images
 Front Cover: http://jughandlesfatfarm.com
 Five Leading Sauces: http://www.learninghowtocook.com
 Secondary Sauce’s “only two”: http://www.douniacuisine.com
 Istituto Culinario
 Heinz, Inc. (Philippines) and Popoy Roderos
 Lea and Perrins