When
preparing and producing cold sauces
or hot sauces, you need to use fresh
quality ingredients to maintain
a high quality product.
Buy
only good quality fresh foods, check
they are in the best condition,
return any second class vegetables
or fruit or any ingredient near
or at its 'use by date'.
Never
compromise on quality what ever
your catering situation - insist
on the best -you are the customer
- you are the one paying!
POOR QUALITY INGREDIENTS
Using
poor quality or old commodities
results in weaker flavours and more
likelihood of the sauce going sour
or having a very short shelf life.
Where
this deterioration occurs you would
then need to make a new batch of
sauces and this would increase the
production costs significantly.
