COMPETENCY BASED LEARNING MATERIAL

Sector: TOURISM

Qualification Title: COOKERY NC II

Unit of Competency : PREPARE STOCKS, SAUCES AND SOUPS

Module Title : Preparing stocks, sauces and soups

Date Developed: Document No.

NOVEMBER 2020 Issued by: P
Date Revised:
a
DECEMBER 2020
g
COOKERY NC II HCPI e
Developed by:
MASHELET V. VALLE
Revision # 01 i
 HOW TO USE THIS COMPETENCY – BASED LEARNING MATERIALS

Welcome to the module in COOKERY NC II. This module contains training

materials and activities for you to complete.
The unit of competency “PREPARE STOCKS, SAUCES AND SOUPS” contains
knowledge, skills and attitude required for TRAINEES.
You are required to go through, a series of learning activities in order to complete
each learning outcome of the module. In each learning outcome are Information Sheet,
Self-Checks, Task Sheets and Job Sheets. Then follow these activities on your own. If
you have questions, don’t hesitate to ask your facilitator for assistance.
The goal of this course is the development of practical skills in supervising work-
based training. Tools in planning, monitoring and evaluation of work-based training shall
be prepared during the workshop to support in the implementation of the training
program.
This module is prepared to help you achieve the required competency, in
“COOKERY NC II”.
This will be the source of information for you to acquire knowledge and skills in this
competency independently and at your own pace, with minimum supervision or help from
your facilitator.
Remember to:
 Work through all the information and complete the activities in each section.
 Read information sheets and complete the self-check. Answer keys are included in
this package to allow immediate feedback. Answering the self-check will help you
acquire the knowledge content of this competency.
 Perform the task sheets and job sheets until you are confident that your output
conforms to the performance criteria checklist that follows the sheets.
 Submit outputs of the task sheets and job sheets to your facilitator for evaluation
and recording in the Accomplishment Chart. Outputs shall serve as your portfolio
during the institutional competency evaluation.

A certificate of achievement will be awarded to you after passing the evaluation. You
must pass the institutional competency evaluation for this competency before moving to
another competency.

Date Developed: Document No.

NOVEMBER 2020 Issued by: P
Date Revised:
a
DECEMBER 2020
g
COOKERY NC II
HCPI e
Developed by:
MASHELET V. VALLE
Revision # 01 i
i
 HOW TO USE THIS COMPETENCY- BASED LEARNING
MATERIALS

Welcome!
The unit of competency, prepare stocks, sauces and soups is one of the competencies of
COOKERY NC II a course which comprises the knowledge, skills and attitudes required for
a TVET trainer to possess. The module, preparing sandwiches contains training materials
and activities related to identifying learner’s requirements, preparing session plan,
preparing basic instructional materials and organizing learning and teaching activities for
you to complete. In this module, you are required to go through a series of learning
activities in order to complete each learning outcome. In each learning outcome are
Information Sheets, Self-Checks, Task Sheets and Job Sheets. Follow and perform the
activities on your own. If you have questions, do not hesitate to ask for assistance from your
facilitator.

Remember to:

 Read information sheets and complete the self-checks. Suggested references are
included to supplement the materials provided in this module.

 Perform the Task Sheets and Job Sheets until you are confident that your outputs
conform to the Performance Criteria Checklist that follows the sheets.

 Submit outputs of the Task Sheets and Job Sheets to your facilitator for evaluation and
recording in the Accomplishment Chart. Outputs shall serve as your portfolio during the
Institutional Competency Evaluation. When you feel confident that you have had sufficient
practice, ask your trainer to evaluate you. The results of your assessment will be recorded
in your Progress Chart and Accomplishment Chart. You must pass the Institutional
Competency Evaluation for this competency before moving to another competency. A
Certificate of Achievement will be awarded to you after passing the evaluation. You need to
complete this module before you can perform the module on Prepare sandwiches

COOKERY
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

Date Developed: Document No.

NOVEMBER 2020 Issued by: P
Date Revised:
a
DECEMBER 2020
g
HCPI e
COOKERY NC II Developed by:
MASHELET V. VALLE
Revision # 01 i
i
i
No. Unit of Competency Module Title Code
Clean and maintain TRS512328
kitchen premises Cleaning and maintaining
1.
kitchen premises
Prepare stocks, sauces TRS512331
and soups Preparing stocks, sauces
2.
and soups
Prepare appetizers TRS512381
3. Preparing appetizers
Prepare salads and TRS512382
dressing Preparing salad and
4.
dressing
Prepare sandwiches TRS512330
5. Preparing sandwiches

6. Preparing meat dishes

Prepare meat dishes TRS512383
Prepare vegetables TRS512384
7. dishes Preparing vegetable dishes
Prepare egg dishes TRS512385
8. Preparing egg dishes
Prepare starch dishes TRS512386
9. Preparing starch dishes
Prepare poultry and TRS512333
game dish(es Preparing poultry and
10.
game dishes
Prepare seafood dishes TRS512334
11. Preparing seafood dishes
Prepare desserts TRS512335
12. Preparing desserts
Package prepared food TRS512340
13. Packing prepared food

MODULE CONTENT

UNIT OF COMPETENCY : PREPARE STOCKS, SAUCES AND SOUPS

Date Developed: Document No.

NOVEMBER 2020 Issued by: P
Date Revised:
a
DECEMBER 2020
g
COOKERY NC II
HCPI e
Developed by:
MASHELET V. VALLE
Revision # 01 i
v
MODULE TITLE : Preparing stocks, sauces and soups

MODULE DESCRIPTOR : This module deals with the skills, knowledge, and
attitude required to prepare various stocks, sauces and
soups in a commercial/institutional kitchen

NOMINAL DURATION : 24 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/trainees will be able to:

LO1: Prepare stocks, glazes, essences required for menu items.

LO2: Prepare soups required for menu item

LO3: Prepared sauces required for menu items

LO4: Store and reconstitute stocks, sauces and soups.

MODULE CONTENT

Qualification Title : COOKERY NC II

Unit of Competency : PREPARE STOCKS, SAUCES AND SOUPS

Module Title : Preparing stocks, sauces and soups

Introduction : This module deals with the skills, knowledge, and attitude required
to prepare various stocks, sauces and soups in a
commercial/institutional kitchen .

Learning Outcomes
Upon completion of this module the students/trainees will be able to:
Date Developed: Document No.
NOVEMBER 2020 Issued by: P
Date Revised:
a
DECEMBER 2020
g
COOKERY NC II HCPI e
Developed by:
MASHELET V. VALLE
Revision # 01 v
LO1: Prepare stocks, glazes, essences required for menu items.

LO2: Prepare soups required for menu item

LO3: Prepared sauces required for menu items

LO4: Store and reconstitute stocks, sauces and soups.

Assessment Criteria
1. 1Variety of hot and cold sauces are prepared from classical and contemporary
recipes based on the required menu items
2. Derivatives were made from mother sauces
3. Variety of thickening agents, seasonings and flavorings were used appropriately
4.Sauces were evaluated for flavor, color and consistency and related problems are
identified and addressed

Date Developed: Document No.

NOVEMBER 2020 Issued by: P
Date Revised:
a
DECEMBER 2020
g
COOKERY NC II
HCPI e
Developed by:
MASHELET V. VALLE
Revision # 01 v
i
LEARNING OUTCOME # 3
Prepared sauces required for menu
items

CONTENTS
 Understanding sauces
 Thickening agents for sauces
 Classifications of sauces
 Common problems on sauce and how to identify and rectify them
ASSESSMENT CRITERIA

1. Variety of hot and cold sauces are prepared from classical and contemporary recipes
based on the required menu items
2. Derivatives were made from mother sauces
3. Variety of thickening agents, seasonings and flavorings were used appropriately
4. Sauces were evaluated for flavor, color and consistency and related problems are
identified and addressed

CONDITION
 EQUIPMENT and
SUPPLIES & MATERIALS LEARNING MATERIALS
TOOLS
ASSESSMENT METHOD
EQUIPMENT 
 Direct observation Stocks and  Manuals
- LCD Projector sauces  Books
 Tests on candidate’s knowledge of different sauces
(Optional) - Stocks  workplace reports
Video of on-
 Review of portfolios of evidence and third party
- Overhead (CD)
the-job performance Beef
o by thestock
candidate
Projector
(Optional for o Chicken stock
lecture)
o Fish stock
- Television and
multimedia o Vegetable stock
player Learning Experiences
o Brown stock
- Whiteboard
- Learning Outcome
Applicable - Sauces
equipment as
Prepared sauces required for o menu
Whiteitems
prescribed by
Training o Brown
regulations Learning Activities Special Instructions
o Red
Read information sheet 1.2-1 in Understanding
o Yellow
sauces Always remember the types of sauces
 Thickening
Answer self-check 1.2-1 in Thickening agents for Try to answer self-check without looking at the
agents
sauces - Fat flour answer key

TOOLS o Roux
- pots and pans
Compare answer using Answer Key 1.2-1 on Double Check the answer in case you forgot to
o Beurre manie
- bowls and answer correctly using self-check
Classifications
measuring cups of sauces - Starch - water
- weighing scales
o Flour-water
- cleaning materials
- Task sheet 1.2-1 in common
knife problems
o Starch on sauce Always wear PPE when performing the task
– water
- and how to
chopping board identify and rectify them
o Liaison
- wooden spoon
- mixing bowl - Convenience products
- linen
o Bases
- tea towels Information Sheet ______
- serviettes o Bouillon Understanding
cubes or Sauces
- table cloth powders
- aprons Sauces
o Flavor enhancers
- uniforms
A little bit of kitchen talk today.
o Demi glaze
hair restraints
Flavoring packs –
- toque, sinigang, menudo,
- caps, etc.

hairnets
A read into the background of sauces is a good way to understand the liquids that flavour our dishes!
After all, if sauces could do that to the French cuisine, just think of what they can do to yours!! Once we
grasp the understanding of ingredients, their functions, textures and flavours it becomes easier to
construct our own dishes and come up with signature food creations.

the definition

Sauces are seasoned liquids that can be hot or cold. they are either served with, or used in the making
of a given dish.

the functionality

Sauces are used to add flavouring that is compatible with the ingredients used in making a dish.

The Evolution of Sauces

The early versions of French sauces such as the Cameline, poivrade, Robert were either very spicy,
sweet or sour due to their dependence on condiments which produced such flavours.

They were basically made using hot stocks/broths, which are mainly wine based, also using other
cooking juices and were sometimes mixed with dried breadcrumbs.

In the 17th and 18th Century more refined and aromatic sauce preparations were created including
sauces like: Béchamel, Soubise, Duxelles and mayonnaise sauces. However, the real start of the
whole sauce classification process was the work of the renowned French chef and pastry
cook Carême.

There is a great amount of finesse, talent, and knowledge involved in the preparation of sauces.
Therefore; the Sauce Chef of the kitchen staff has always been considered as a prestigious technician.
This goes to show what mastering this part of the cooking process can do to your cooking at home.
After all a simple steak or as simple an ingredient as asparagus, can be transformed with Hollandaise
sauce and a sprinkling of good fresh dills.

One of the important components of a dish is the sauce. Sauces serve

 a particular function in the composition of a dish. These enhance the taste of
the food to be served as well as add moisture or succulence to food that are
cooked dry. Sauces also enhance the appearance of a dish by adding luster
and sheen. A sauce that includes a flavor complementary to a food brings
out the flavor of that food. It defines and enriches the overall taste and its
texture. Sauce is a fluid dressing for poultry, meat, fish, dessert and other
culinary products.
Sauce is a flavorful liquid, usually thickened that is used to season,
flavor and enhance other foods. It adds:
1. Moistness 4. Appearance (color and shine)
2. Flavor 5. Appeal
3. Richness

Basic Sauces for Meat, Vegetables, and Fish

 White sauce - Its basic ingredient is milk which is thickened with flour
enriched with butter.
 Veloute sauce- Its chief ingredients are veal, chicken and fish broth,
thickened with blonde roux.
 Hollandaise – It is a rich emulsified sauce made from butter, egg yolks,
lemon juice and cayenne.
Emulsion – (as fat in milk) consists of liquid dispersed with or without
an emulsifier in another liquid that usually would not mix together.
 Brown sauce / Espagnole – It is a brown roux-based sauce made with
margarine or butter, flavor and brown stock.
 Tomato – It is made from stock (ham/pork) and tomato products
seasoned with spices and herbs.

1. Variation of Sauces
1. Hot Sauces – made just before they are to be used.
2. Cold sauces – cooked ahead of time, then cooled, covered, and
placed in the refrigerator to chill.

 Self Check _______

Essay. Answer the following questions.

1. Define sauce and its functions
2. Explain the variation of sauces.

Answer Key ___________

 1. Sauces are seasoned liquids that can be hot or cold. they are either
served with, or used in the making of a given dish
2. Variation of Sauces
3. Hot Sauces – made just before they are to be used.
4. Cold sauces – cooked ahead of time, then cooled, covered, and
placed in the refrigerator to chill.

Information Sheet ______

Variety of Hot and Cold Sauces

Learning Objectives:
After reading this Information Sheet, you must be able to:
1. Identify the hot and cold sauces
2. Prepare basic hot and cold saunces

(Introductory Paragraph)
Sauces are widely used in cooking these days in every type of cuisine from all over the
world.Even Chinese cuisine could not do without a variety of sauces, such as soy sauce, oyster
sauce or hoisin sauce to make their dishes more appetizing and palatable.

Sauces come in many forms. There are sauces used to pour over certain foods to bring
moisture and extra flavour to the meal, other thicker sauces are added to the side of the plate
and accompany a cut or few slices of meat. Then there are the sauces that are an integral part
of the dish, whilst cold sauces or dressings are used to liven up salads and cold meats.

Sauces are not always savoury. Sweet sauces such as chocolate sauce, butterscotch sauce,
brandy sauce or the versatile custard are poured over stodgy desserts in order to add more
substance. And, certain fruits are blended and pureed and used to accompany sweet desserts
or cooked meats.

(Body)

List types of hot sauces, cold sauces :

 Escoffier's five "mother sauces" – velouté, tomato, Hollandaise, Béchamel and Espagnole 
 Hot sauces – compound butter sauces, roux-based sauces, emulsified sauces, cream thickened
sauces, white/brown sauce derivatives, béchamel derivatives, velouté derivatives, jus lié
sauces/derivatives, purées, reductions, miscellaneous sauces -
For example – hollandaise, beurre blanc, bread sauce, 

Cold sauces – include a wide variety of preparations from basic oil-and-vinegar combinations
to relishes, salsas and pestos. Vinaigrette and mayonnaise styles of dressings fill a major
role in this category because of their versatility and endless variations .Example here are
emulsified egg-based sauces, , cream thickened sauces, sour cream-based, yoghurt-based, fruit
sauces and coulis, vegetable thickened sauces - Cumberland sauce, tartare sauce, horseradish sauce,
onion marmalades, salsa.

Describe the preparation methods used to make hot sauces, cold sauces and dressings:
 Weighing and measuring 
 Making roux – white, blond, brown 
 Chopping 
 Whisking/blending
 Sieving 
 Liquidising/blending 
 Emulsifying 
 Simmering/boiling/reducing
 Passing/straining 
 Skimming

Describe the cooking methods to make hot sauces, cold sauces and dressings: 

Choosing correct method for the sauce requirements, sweating, frying, mixing, simmering, reducing,
skimming, temperature control, straining, whisking .
List the correct temperatures for cooking hot sauces, cold sauces and dressings: 
 Boiling 100°C
 Simmer 90-97°C
 Ensuring food safety such as above 75°C and hot holding above 63°C 
 Current food safety legislation

Explain the importance of correctly finishing hot sauces, cold sauces and dressings for service:
 Achieving a quality end product
 Ensuring a consistent product
 Meeting the dish requirements
 Ensuring customer satisfaction 
 Excellent business reputation

Describe the finishing methods for hot sauces, cold sauces and dressings: 
Check colour, check consistency, check flavour, adjust accordingly, adjust seasoning, adding herbs,
present according to dish requirements, presentation, flavour, enriching, creating derivatives
 Self Check _______

A. MULTIPLE CHOICE : Choose the letter of the correct answer.

____1.Compound butter sauces, roux-based sauces, emulsified sauces, cream thickened sauces,
white/brown sauce derivatives, béchamel derivatives, velouté derivatives, jus lié sauces/derivatives,
purées, reductions, miscellaneous sauces -
a. cold sauces
b. Hot sauces
c. Hot and cold sauces
d. tartare sauce
____2. It includes a wide variety of preparations from basic oil-and-vinegar combinations to
relishes, salsas and pestos. Vinaigrette and mayonnaise styles of dressings fill a major role
in this category because of their versatility and endless variations .
a. cold sauces
b. Hot sauces
c. Hot and cold sauces
d. tartare sauce
____3. These are the importance of correctly finishing hot sauces, cold sauces and dressings for
service EXCEPT.
a. chieving a quality end product
b. Ensuring a consistent product
c. Meeting the dish requirements
d. Current food safety legislation
____4. Hollandaise, beurre blanc, bread sauce are the examples of what type of sauces.
a. cold sauces
b. Hot sauces
c. Hot and cold sauces
d. tartare sauce
____5.Emulsified egg-based sauces, , cream thickened sauces, sour cream-based, yoghurt-based,
fruit sauces and coulis, vegetable thickened sauces - Cumberland sauce, tartare sauce, horseradish
sauce, onion marmalades, salsa are the examples of what type of sauces.
a. cold sauces
b. Hot sauces
c. Hot and cold sauces
d. tartare sauce
B. ENUMERATION. Enumerate the preparation methods used to make hot sauces, cold sauces.
1.
2.
3.
4.
5.

Answer Key ___________

1. B
2. A
3. D
4. B
5. A
6. Whisking/blending
7. Sieving 
8. Liquidising/blending 
9. Emulsifying 
10. Simmering/boiling/reducing
 Task Sheet _____

Title: Making Pan Gravy

Performance Objective: Given (condition), ,you should be able to (performance) following

(standard).

Supplies/Materials : Roasting,Sauce Pan, strainer, laddle

Equipment :Stock pan burner :

Steps/Procedure:
Method 1
1. Remove the roast from the roasting pan.
2. Clarify the fat.
3. Deglaze the pan.
4. Combine with stock and simmer.
5. Make a roux or a slurry of arrowroot or cornstarch and water.
6. Thicken the gravy with the roux or cornstarch slurry.
7. Strain.
8. Adjust seasoning.

Method 2
1. Remove the roast from the roasting pan.
2. Clarify the fat.
3. Add flour to the roasting pan and make a roux.
4. Add stock. Stir until thickened and the pan is deglaze.
5. Strain. Skim excess fat.
6. Adjust consistency, if necessary, with more stock or more roux.
7. Season.

Directions: Evaluate your finished products using the score sheet

Assessment Method: Evaluate your finished products using the score sheet.
 Performance Criteria Checklist ______

CRITERIA
YES NO
Did you….
1. Does color combination is attractive and appealing?
2. Are the ingredients cooked just right?

3. Is the final output has correct consistency not mushy/

very thick/thin consistency?
4. Does it taste deliciously?

Information Sheet ______

Classifications of sauces

Learning Objectives:
After reading this Information Sheet, you must be able to:
1. Identify the classificagion of Sauces
2.
(Introductory Paragraph)
Sauces are liquid or semi-liquid, hot or cold mixtures which are added to meat, poultry, fish, vegetables
and desserts to give moisture or richness, to garnish or to otherwise enhance the appearance and in
some cases the nutritional value, but more importantly to better the flavor. A sauce is an aromatic,
nutritive flavorful liquid (or semi liquid) which forms one of the basic part of a dish, increasing the taste,
moisture, appearance and color of the dish. A sauce may be thick or thin and may be strained or un-
passed with visible ingredients, which can be served with a hot or cold dish, as a part of the dish or as
an accompaniment separately with the dish.

Elements of a Sauce: 
 
The major sauces are made basically of three components, a liquid, which comprises the body of the
sauce, a thickening agent and the flavoring and seasonings.
Classification of Sauces:
 
Sauces may be classified by several ways.  Here is one system.

1. By serving temperature warm or cold

2. By flavor: blandness or piquancy
3. By acidity
4. By sweetness
5. By color
6. By base: neutral or meat.

In general Sauce can be classified under two major heads as follows:

1) Proprietary Sauce:
Of the owner, or held in private ownership, or manufacture and sale of which is restricted by patent.
The commercial preparation of Proprietary sauces is of very recent origin, during the 18th and 19th
century a lot of expansion in the world trade brought about the exchange of ideas and new ingredients.
In the process of launching new products various companies entered the foray but very few could
survive. The ones, which did, were known by the proprietor’s name.
Proprietary Sauces Denotes:
 

1. Sauces that are not made in the kitchen, but can be purchased from the market.
2. They are imported or procured locally.
3. They have a unique taste which cannot be reproduced by anybody.
4. It has a secret recipe, guarded by patents.
5. They are multipurpose in their use.

2) Preparatory Sauce:
Sauces which are prepared in kitchen by the chef and they are classified as below.
Mother Sauces:
 
 There are six mother sauces in continental cuisine. The sauces are classified on different basis like
temperature (hot / warm/ cold) or nature (thickened / emulsified) of the sauce. These sauces are the
foundation sauces for other derivative sauces which are made from these basic sauces.
Preparing the basic mother sauces:
 
There are quite a variation in preparing the mother sauces which are seen in different provinces of
Europe and America. Here we will try to generalize a common recipe and method which are practiced
in the hotels and in reputed cruise liners. The sauces should be well seasoned before being served. All
sauces which are hot must be finished by applying butter on top to avoid the formation of a skin,
called Vanner in French and has no word in English.
Bechamel / White Sauce: 
White sauce or Bechamel sauce is more versatile for its neutral base. It is used to bind soufflés,
croquettes, soups, egg dishes and gratins and to coat many foods. The texture should be smooth and
rich and the consistency of double cream. The taste should be milky with no hint of raw flavor. This is
invented by Marquis Louise de béchamel, in the seventeenth century and probably gets its name from
the inventor.
Method:
 

1. The milk is initially flavored with Onion Cloute/Pique, an onion wrapped with bay leaf and
studded with cloves. Sometimes an amount of finely chopped onion, which is sweated in butter
added to milk before adding the roux.
2. The Onion Cloute/Pique is to be removed after the milk comes to a boil and the flavor has
infused thoroughly. 
3. The proportion of milk: flour: butter = 20: 1:1.
4. Make sure cold milk is added to the freshly made roux to avoid lumps being formed.
5. The sauce is strained and coated with butter to avoid the formation of skin on top.
6. Season the sauce.
7. Serve hot or use this as a base to prepare other derivative sauces.

Note:

 When cooking a large amount it’s advisable to cover and cook in a moderate oven (300 degree
f) for 30 – 40 minutes.
 Stirring from time to time.
 Nutmeg is often, classically added as a flavoring.
 If the sauce is not to be used immediately, DOT it with butter. This butter will melt over the
surface and will prevent the sauce from skin formation.
 Alternatively, press directly the cling film against the surface to prevent the skin formation.

Veloute Sauce: 
 
A Veloute sauce is often made from the liquid used in cooking the main ingredient, such as that used
in poaching fish and chicken or for veal, as in a Blanquette. Additional liquid is added to the blond roux
at the beginning to make a very thin sauce. Simmering for 15 minutes to 1 hour thickens the sauce and
intensifies the flavor. The long slow process of cooking gives it a velvety texture and consistency,
hence the name Veloute or Velvety. Stir the sauce frequently to prevent scorching and skim from time
to time.
Method:
 

1. White stock, made from poultry, veal or fish is thickened to prepare a basic Veloute sauce.
2. Hot stock is added to cold roux to make a thick paste and then it is added to the boiling stock.
3. Reduce to proper consistency and finished with a liaison of egg yolk and cream
4. Strained through a fine strainer.
5. Season the sauce.
6. Serve hot or use this as a base to prepare other derivative sauces.

Espagnole / Brown Sauce: 

 
The most famous brown sauce, Espagnole, is made with a rich brown stock and a gently cooked
brown roux. Although rich sauce is robust, yet fine and well flavored. It is time consuming and requires
skills. A brown roux is tricky to make without scorching or separating. The sauce is intensified by
adding fine original Spanish ham and tomato puree, which add to the glossy brown color. Although it
can be served by itself. It is also the base of many rich, dark French sauce such as ‘Demi glaze’,
‘Sauce Robert’ and ‘Sauce Madira’. Now a days many chefs use a last moment thickener like
arrowroot or potato starch, which produces a lighter sauce.
Method:
 

1. The off cuts of meats along with bones of beef are sautéed with chopped tomatoes and tomato
puree along with flavoring vegetable and the roux until brown.
2. A good quality of brown stock is then added in which a Bouquet Garni of thyme, bay leaf and
parsley is put in.
 3. It is simmered slowly removing the scum at regular intervals.
4. Reduce it to the preferred consistency and strain through a fine strainer.
5. Use this as a base to prepare Demi glaze and other derivative sauces.
6. Season the sauce and serve hot.

Note:

 Demi Glaze is prepared from equal amount of Espagnole and brown stock mixed together and
reduced to half. Generally, Madeira or other red wines are added for the desired flavor.

Tomato Sauce:
  
Tomato sauce is one of the most popular hot sauces that find a good accompaniment with meats,
poultry and variety of pasta dishes.
 
Method:
 

1. It is made by sautéing onions and garlic.

2. The fat is oil along with bacon lards along with herbs like bay leaf, basil, and parsley.
3. Tomato and tomato products like tomato puree, tomato juice and plum tomatoes are used for
the sauce.
4. Sometimes it is thickened by roux or otherwise gets its own thickening from the ingredients for
the preferred consistency.
5. The sauce is slowly simmered until the right consistency and aroma and strained before use.
6. Season the sauce and serve hot or use this as a base to prepare other derivative sauces.

Emulsified Sauces:
An emulsion is a colloidal dispersion of tiny droplets of one liquid suspended in another to form a
homogeneous mixture.
The emulsified sauce includes ingredients most often egg or egg yolk and a fat such as butter or oil
which normally do not form a stable suspension of mixture. By vigorous beating or shaking, the
ingredients can be emulsified to form a smooth sauce in stable suspension. The most important
emulsified sauce are Hollandaise, a warm sauce and Mayonnaise a cold sauce. Bearnaise is made in
the same way as Hollandaise, but is flavored with a reduction of vinegar, shallots and tarragon which
gives its characteristic sweet tangy flavor. Quality of all these sauces depend on using the best egg
 and butter or oil. Emulsified sauce is famous for being difficult because they separate or curdle so
easily.
Note:

 Emulsion is a process of mixing in two immiscible liquids by force. The lecithin present in egg
yolk helps in the emulsifying process in binding. Any powdery substance, like mustard in
mayonnaise will tend to absorb the liquid and help in the emulsion.
 Around 125 – 150 ml of fat per yolk is absorbed by 1 egg yolk in both the emulsified sauces.
 If the sauce curdles, add vinegar or a spoon of boiling water and whisk. If still curdled, start with
a fresh egg and add the curdled mixture slowly in a stream till it forms the emulsion.
 All ingredients should be at room temperature.
 Preferably use pasteurized egg yolk as raw egg can be harmful with pathogens.

Clarifying Butter:
 
Clarified butter is a way of separating the milky fat solids (whey) from the pure butter fat. Once clarified
it can be served as a simple sauce, used for frying or to help to stabilize sauce like Hollandaise and
Bearnaise.
Method:
 
Put the butter in a small pan and melt over a low heat; do not allow the butter to boil.
Remove the pan the heat and tilt the pan slightly using a flat spoon. Skim off any foam from the
surface. Pour into a small bowl. Leaving the milky solids behind. Cool, if recipe directs.
Hollandaise Sauce: 
 
An emulsified sauce made from butter and egg yolk. Hollandaise and its variations are opaque, but the
sauce should have a luster and not appear oily. They should have a smooth texture. A grainy texture
indicates over cooking of the egg yolks.  It should have light consistency and at times almost appears
frothy. A very popular sauce served with poached eggs, and steaks in its original form or as
derivatives.
Method:

1. Vinegar is reduced with white wine, chopped shallots and peppercorn.

2. Add the reduced vinegar to the egg yolk and mix it well and cook it on a double boiler to a stage
when it is creamy and does not smell raw.
3. Clarify butter by melting it over low heat and straining all the salt that settles at the bottom.
 4. Add the melted clarified butter drop by drop on the egg yolk, ensuring both are almost at the
same temperature.
5. Whisk until a thick emulsion is formed. Add few drops of vinegar to the emulsion if it is too hard
to whish in the butter. Finish with lemon juice.
6. Season the sauce and hold it at room temperature and serve warm.   

Points to be Remembered:
Faults:

 Scrambled appearance of sauce due to coagulation, shrinking and hardening of egg protein at
around 550C (1580F), so care must be taken to:

1. Ensure that egg yolk do not become too hot when whisking to ribbon stage over the double
boiler.
2. Prevent the melted butter over heating before adding to the egg yolk.
3. Prevent the sauce from overheating prior to service.

 Curdled sauce which may be the result of the following reasons:

1. Insufficient agitation during mixing

2. Too much mechanical agitation which breaks down the protective layer of emulsifying agent.
3. Adding melted butter too quickly to the egg mixture.
4. Using in correct formula.
5. Using egg yolks which lack sufficient emulsifying agent e.g. stale egg yolks.

 To overcome the above mentioned points, care must be taken to:

1. Ensure that the melted butter is not added too quickly to the to the egg yolks.
2. Whisking briskly when adding the melted butter.
3. Prepare sauce just before the service.
4. Ensure fresh eggs are used.

 
  

Note:
Double boiler is cooking on a boiling water bath for even heating with a controlled temperature.
Care should be taken while cooking the egg yolk because excess heat may coagulate the yolk and
make it into a scrambled egg. Remove out of heat as and when required.
Rectifications:

 Place a small amount of boiling water into a clean bowl. Gradually whisk the curdled     mixture
on to the water.
 Place fresh egg yolks into a clean bowl. Gradually whisk in the curdled mixture on to the yolk,
whisk gently over a bain-marie.

Mayonnaise Sauce:
 
An emulsified sauce made from egg yolk and oil. This delicious sauce is used in salads, sandwiches
and as a part of other sauces. It can be varied by using different oils, herbs and other flavorings.
Mayonnaise can also be made in a blender, food processer or with an electric mixer. Make sauce that
all the ingredients are in room temperature. If making by hand, set the bowl on a towel to stop it sliding
around.
Remember, mayonnaise is made with raw egg yolk which can harbor ‘Salmonella’ bacteria. Pregnant
women, children and the elderly should avoid under cooked or raw eggs.
Method:

1. Mix egg yolk with mustard in a bowl.

2. Add oil drop by drop whisking it continuously.
3. If the emulsion becomes too tight, add vinegar to thin it down.
4. Whisk until a stabilized emulsion is formed.
5. Serve cold as a sauce, dressing or as the base for other derivative sauces.
6. Points to remember

Faults:
Unstable emulsion caused due to-

 When the ingredients have been at too low a temperature, thus preventing the emulsifying
agents from coating the oil successfully.
 By using stale egg yolks which consequently provide insufficient agent.
 By inadequate whisking when adding oil to the egg yolks, thus preventing even distribution of oil
into egg.
 By adding oil too quickly in the initial stages of preparations, thus prevent a thorough mixing of
yolks and oil resulting in the sauce separations.
 By using incorrect formula balance.

How to correct a curdled Mayonnaise Sauce?

Mix the unstable emulsion on to a fresh egg yolk or on to a few drops of boiling water. Use a clean
bowl and proceed as for making Mayonnaise.
Hard Butter Sauce / Beurre Compose:
This preparations are used to accompany a variety of grilled meat or fish dishes. Also it adds interest
and flavor to various products .They are easily prepared in advance and stored refrigerated in
readiness for use.
Cream butter until soft, combine with flavorings and seasonings to taste. Roll in dampened grease
proof paper to cylindrical shape, approximately 2 ½ cm wide. Store refrigerated but not frozen.
It may be utilized in the following way-

1. Add to sauce to enhance flavor.

2. In the preparation of a culinary product e.g. snails in garlic butter.
3. Place on a hot food for service e.g. grilled steak.
4. Place in a sauce boat of iced water to keep the butter solid in hot atmosphere.

Examples of Compound / Hard Butter Sauce

Anchovy Butter:               Add anchovy essence /paste / pounded to butter.
Garlic Butter:                   Chopped garlic, parsley, pinch of pepper combined with butter.
Basil Butter:                      Add a fine puree of fresh basil leaves and a little lemon juice with butter.
Colbert Butter:                 Mix chopped tarragon and meat glaze in to Maître d’hôtel butter.
Maître d’hôtel Butter:     Add chopped parsley, seasonings and lime juice to butter.
Ravigote Butter:               Pound blanched herbs and shallots, pass through a sieve and add to soften
butter.
Bercy Butter:                    Reduce chopped shallots in wine, add butter, bone marrow, chopped
parsley and lemon juice.
Cray fish Butter:              Pulverize crayfish, add butter and pass through a sieve.
Red wine Butter:              Reduce shallots in red wine and add to butter with seasonings, lemon juice
and chopped parsley.
Nutty Butter:                   Add finely chopped peanuts, the slices of butter may be dipped in chopped
nuts.
Hot Butter Sauce / Beurre Chaud:
Hot butter sauces are often used with vegetables, fish, and meat offal’s and poultry dishes. They can
be served to complete a dish or as an accompaniment e.g. Poisson Meuniere, beurre meuniere to
complete beurre fondue to accompany asparagus etc.
Examples of Hot Butter Sauce:
Beurre Noisette:
 
Heat butter until brown and pour over the food on the dish,if desired a little lemon juice may be
added.This butter is frequently used in conjuction with jus lie for shallow fried food.
Beurre Noire:
 
Heat butter until it begins colour brown,add a few drops of vinegar and pour over the food.Capers and
chopped parsley may be added at the last moment.
Beurre Blanc:
 
Cook chopped shallots in a little water, gradually adding the juice of lemon as it evaporates. Whisk
butter in small pieces at a time, keeping the pan in a bain-marie of water until the lemon sauce become
white and frothy. Serve at once and do not allow to become too warm.
Beurre Rouge:                  Make as Beurre Blanc by using red wine.
Beurre Fondue:                Heat butter until warm and just melted, add lemon juice and served
immediately.
Beurre Meuniere:            As for Beurre Noisette garnish with chopped parsley.
Sauce au Beurre:
Add flour to melted butter then boiling salted water to make a smooth sauce. Add a liaison of egg yolk,
cream and lemon juice, allow to thicken and finish with plenty of butter added in pieces at the last
moment. Served with poached fish, asparagus etc.
Other Sauces, Non-derivative Sauces and Gravies:
Except the above mentioned sauces there are many sauces which are prepared independently. They
are as follows-
 •             Jus lie                                              Thickened gravy.
•             Sauce Kari                                       Curry sauce.
•             Sauce Portugaise                             Sauce Portuguese.
•             Sauce Brigade                                  Orange flavored sauce.
•             Sauce Homard                                  Lobster sauce.
•             Sauce Bolognaise                             Savory meat sauce.
•             Sauce Pommes                                 Apple sauce.
•             Sauce Pain                                        Bread sauce.
•             Sauce Menthe                                   Mint sauce.
Example of Proprietary Sauces:
  
One of the most popular proprietary sauces is Soya Sauce, which has been used in Oriental cuisine for
more than 2500 years. There are generally two varieties of soya sauce, dark and light. The darker
version is used in the preparation and the lighter version is used as a seasoning.
Another popular proprietary sauce is the Worcestershire Sauce, commonly known as W Sauce or LP
Sauce, deriving its name from Lea and Perrin, which has some connection with Indian taste. It is soya
and vinegar based.
Ketchup is supposed to be the most common amongst all proprietary sauces used in all household. It’s
a sauce for all occasions and goes well as an accompaniment with probably all snacks, especially if
deep fried. It also acts as a substitute to the most popular tomato sauce. Ketchup in contrast to tomato
sauce does not contain any bacon rashers and are completely vegetarian in nature.
Tabasco Sauce, a spicy chili and red pepper sauce is a favorite in America, named after the Mexican
province, which produces spicy chilies. The basic method is by mixing vinegar to matured chilies.
Contemporary Sauces: 
 
The broad category of contemporary sauces includes beurre blanc, coulis, compound butters and a
variety of miscellaneous sauces, such as relishes, salsas and compotes. Contemporary sauces means
that these sauces compliment the dish by enhancing the flavor and of the dish in total. They are
prepared by the chefs in the kitchen with a view that there particular flavor matches best with the basic
flavor of the dish served. They are not considered as mother sauces as they are not the base for other
derivative sauces but sometimes act as good as a mother sauce. The primary factors distinguishing
contemporary sauces from the grand sauces are the following-

 They usually take less time to prepare.

 They are more likely to be specifically tailored to be a given food or technique.
 They have a lighter color, texture and flavor than some of the grand sauces.
 They are more likely to be thickened and finished using emulsions, modified starches or
reduction and less likely to contain roux.

One of the most popular sauces in this category is Pesto Sauce, with an Italian origin, generally made
from pine kernels, basil, olive oil, garlic, sea salt, black pepper and Parmesan. Originally all these are
pounded in a mortar and pestle and then preserved in olive oil for future use.
Mint Sauce, the classical accompaniment of roast lamb is made by making a gastric out of reduced
vinegar and sugar. Freshly chopped mint is added in good quantity for the flavor and served
immediately.
The authentic accompaniment of roast pork, Apple Sauce, is made by cooking peeled apples with
cinnamon sticks along with sugar and then making it to a paste. The lovely combination of cinnamon
with apples makes a gorgeous combination with the pork.
Similarly for roast chicken an acceptable accompaniment is Bread Sauce, made by cooking the fresh
bread crumbs without crust in milk along with cloves. Once strained to a smooth texture, a dip of the
roast chicken in this sauce can be a mouthwatering experience.
Use of Sauce:
 
The function of the sauce is to add flavor to the dish which is compatible with the ingredients.
Sometimes the color is in contrast to the main item thus giving a contrasting color effect, thus elevating
the presentation style of the dish. It is an excellent accompaniment of dishes which complements the
taste and flavor thus elevating the overall nature of the dish.
The function of the Sauce in Culinary work
 

 Sometimes sauces are used to add a contrast in taste to another food.  Apple sauce with fresh
roast pork serves the same purpose. Broadly speaking any condiment or mixture of food, which
serves to contrast with or compliment another food, can be termed a sauce.  In this broad sense a
peanut butter and jelly mixture would be a sauce to a piece of bread if they were served together.
 Some sauces are used to add sharpness or tanginess to a bland food.  A remoulade sauce
served with shrimp is an example of a piquant sauce.
 Sauces may add to the appearance of food, sometimes as a coating which is poured or brushed
over the food to give a pleasing appearance to an otherwise uninteresting item. The chaud-froid
sauce made with a cream or mayonnaise and gelatin is used to coat various food items.
 Sauces such as barbeque sauce are used to modify the original flavor of a food, blending the
sauce flavor with the flavor of the food.
 Some sauces are used to disguise or mask the original flavor of the food. As the French use the
work `mask’ in regard to sauces, masking a food with a jelly or sauce is to completely cover it
physically hiding its appearance.  Masking does not change the true flavor of the food.
 Sauces should never be used to change the flavor of a food material, only to enhance or to
compliment the flavor of the food.
 Salad dressings such as French dressing and mayonnaise could also in this sense be
considered sauces. However, sauces are usually considered those mixtures served with meats,
entrees, desserts and other major foods as a compliment or contrast to their flavor.

General faults in sauce production

 Lumpiness: This may be caused by the following.

1. Roux is too dry when liquid is added.

2. Adding liquid too quickly and not stirring continuously.
3. Incorrect temperature of roux and liquid. One should be hot and other should be cold.
4. Formation of the skin when the sauce comes in contact with air and becomes dry. This can be
prevented by putting a film of melted butter on the surface of the sauce or by using a greased
paper.
5. By allowing sauce to congeal on the sides of the cooking vessel which later could be stirred into
sauce.

 Poor gloss: This is caused by in sufficient cooking of the sauce or using a sauce which has not
been passed, strained or liquidized. High gloss is achieved by preparing the sauce correctly and
aided by the addition of butter just prior to service, called ‘Mounting with Butter’ or ‘Monter au
Beurre’
 Incorrect consistency: This is the result of in correct formula balance. Over and under cooking
is ultimately lead to an incorrect consistency.
 Greasiness: Too much fat in roux or failure to skim off surface grease as it rises. The use of
greasy stock may cause this fault.
 Poor color: Incorrect cooking of the roux in the early stage, using dirty cooking vessel or utensils
may cause poor color.
 Raw starch flavor: This causes due to the insufficient cooking of starch. Starch needs to reach
to boiling point and simmered it for a further period to avoid for a raw starch flavor.
 Bitterness: This is caused by over browning or burning of the roux.

 
Elements of a Sauce: 
 
The major sauces are made basically of three components, a liquid, which comprises the body of the
sauce, a thickening agent and the flavoring and seasonings.
https://www.shiveshskitchen.com/2015/08/classification-of-sauce.html

http://ihmnotes.blogspot.com/2013/11/sauces.html

 Self Check _______

C. MULTIPLE CHOICE : Choose the letter of the correct answer.

1. An emulsified sauce made from egg yolk and oil.
A. Mayonnaise Sauce
B. Contemporary Sauces
C. Mint Sauce
D. Pesto Sauce

2. An Italian origin, generally made from pine kernels, basil, olive oil, garlic, sea salt, black pepper and
Parmesan.

A. Mayonnaise Sauce
B. Contemporary Sauces
C. Mint Sauce
D. Pesto Sauce

3. The classical accompaniment of roast lamb is made by making a gastric out of reduced vinegar and
sugar.l

A. Mayonnaise Sauce
B. Contemporary Sauces
C. Mint Sauce
D. Pesto Sauce

4. The broad category of contemporary sauces includes beurre blanc, coulis, compound butters and a
variety of miscellaneous sauces, such as relishes, salsas and compotes.

A. Mayonnaise Sauce
 B. Contemporary Sauces
C. Mint Sauce
D. Pesto Sauce

5.This preparations are used to accompany a variety of grilled meat or fish dishes.

A. Mayonnaise Sauce
B. Contemporary Sauces
C. Mint Sauce
D. Hard Butter Sauce / Beurre Compose

Answer Key ___________

1. A.
2. D.
3. C
4. B
5. D
Information Sheet ______
Thickening agents for sauces

Learning Objectives:
After reading this Information Sheet, you must be able to:

Variety of thickening agents

A. Thickening Agents
Thickening agent – thickens sauce to the right consistency. The
sauce must be thick enough to cling lightly to the food.
Starches are the most commonly used thickeners for sauce
making. Flour is the principal starch used. Other products include
cornstarch, arrowroot, waxy maize, pre-gelatinized starch, bread crumbs,
and other vegetables and grain products like potato starch and rice flour.
Starches thicken by gelatinization, which is the process by which
starch granules absorb water and swell many times their original sizes.
Starch granules must be separated before heating in liquid to avoid
lumping. Lumping occurs because the starch on the outside of the lump
 quickly gelatinizes into a coating that prevents the liquid from reaching the
starch inside.

Starch granules are separated in two ways:

 Mixing the starch with fat. Example: roux
 Mixing the starch with a cold liquid. Example: slurry

Roux – is a cooked mixture of equal parts by weight of fat and flour.

1. Fat

A. Clarified butter. Using clarified

butter results to finest sauces
because of its flavor.

B. Margarine. Used as a substitute for

butter because of its lower cost.

C. Animal fat. Chicken fat, beef

drippings and lard.

D. Vegetable oil and shortening. Can

be used for roux, but it adds no
flavor.
 2.Flour

The thickening power of flour depends on its starch content.

Bread flour is commonly used in commercial cooking. It is
sometimes browned for use in brown roux. Heavily browned flour
has only 1/3 the thickening power of not brown flour.

A roux must be cooked so that the sauce does not have a

raw, starchy taste of flour. The kinds of roux differ on how much they
are cooked.

WhWhite roux – cooked just enough to cook the raw taste of flour;
used for béchamel and other white sauces based on milk.

Blond roux – cooked little longer to a slightly darker color; used for
veloutes´.

Brown roux – cooked to a light brown color and a nutty aroma. Flour
may be browned before adding to the fat. It contributes flavor and
color to brown sauces.
  Blond roux – cooked little longer to a slightly
darker color; used for veloutes´.

 Brown roux – cooked to a light brown color

and a nutty aroma. Flour may be browned
before adding to the fat. It contributes flavor
and color to brown sauces.

https://opentextbc.ca/ingredients/chapter/types-of-thickening-agents/

 Self Check _______

MULTIPLE CHOICE : Choose the letter of the correct answer

1. It is a cooked mixture of equal parts by weight of fat and flour.

A. Blond roux
B. White roux
C. Brown roux
D. Roux
2. It is cooked little longer to a slightly darker color; used for veloutes.
A. Blond roux
B. White roux
C. Brown roux
D. Roux

3. It is cooked to a light brown color and a nutty aroma.

A. Blond roux
B. White roux
C. Brown roux
D. Roux

4. It is cooked just enough to cook the raw taste of flour; used for béchamel and other white
sauces based on milk.
A. Blond roux
B. White roux

Page | 1
 C. Brown roux
D. Roux
5. Used as a substitute for butter because of its lower cost.
A. Fat
B. Vegetable
C. Flour
D. Animal fat

Answer Key ___________

1.D.
2.A.
3.C.
4.B.
5.A.

Operation Sheet _____

Title: Bechamel Sauce

Performance Objective: Prepare and cook béchamel sauce using
ingredients and procedures listed below:

Supplies/Materials:bread flour,gallon milk, bay leaf.onions,salt to taste,nutmeg to

taste,white pepper to taste

Equipment: Stock pan burner, ladle,sauce pan, cheesecloth,spoon

1. Heat the butter in a heavy sauce pan in a very low

heat. Add the flour and make a white roux. Cool the
roux slightly.
2. In another sauce pan, scald the milk. Gradually
add it to the roux, beating constantly.
3. Bring the sauce to a boil, stirring constantly. Reduce heat to simmer.
4. Stick the bay leaf and onions and add to the
sauce. Simmer at least 15 - 30 minutes or more.
Stir occasionally while cooking.
5. Adjust the consistency with more hot milk if necessary.
6. Season lightly with salt, nutmeg and white pepper.
Spice flavor should not dominate.

Page | 2
 Assessment Method: Evaluate your finished products using the score sheet.

Performance Criteria Checklist ______

CRITERIA
YES NO
Did you….
1.Does color combination is attractive and appealing?
2.Are the ingredients cooked just right?

3.Is the final output has correct consistency not

mushy/ very thick/thin consistency?
4.Does it taste deliciously?
5.Are the ingredients highly nutricious?

Page | 3
 Information Sheet ______

Common problems on sauce and how to identify and rectify them

Learning Objectives:
After reading this Information Sheet, you must be able to:
1. Identify the common problems on sauce making
2.

The following are the seven common problems in sauce making:

 Lumpiness - this is usually the effect if the sauce is too dry and then additional liquid
is added, adding too much liquid and then it is added quickly, incorrect temperature of the
roux and liquid.
 Poor gloss - this happens when the sauce is insufficiently cooked.
 Incorrect consistency - result when there is incorrect balance on the formula. This
also happens when the sauce is over cooked.
 Poor color - using dirty utensils and incorrect cooking causes poor color of the sauce
 Raw Starch flavor - starch is insufficienty cooked
 Bitterness - happens when the roux is over browned, burned or over cooked.

10 mistakes everyone makes when cooking soup

Page | 4
Cozy soups that are at once warming and complexly flavored have gotten me through many
cool evenings in New York City. They have the unique ability to taste good on Day One and
better thereafter. The can be made in advance, frozen, and reheated for later. Whether you
love light brothy varieties, hearty ones that are chock full of meat and veggies, or the creamy
pureed types, we can all agree that soups make up their own divine food group, and for that I
am grateful.

While it's not particularly difficult, expensive, or laborious to make soup at home, it does require
great care. That said, anyone can make a pot of comforting soup to soothe the soul. Avoid the
common mistakes below and you're well on your way.

Since soups get the bulk of their flavor from the stock, it goes without saying that making your
own gives the pot a major boost at the outset. While it may be easy to pick up processed stock
from the supermarket, the ones you're likely to find will be bogged down by sodium and other
unsavory additives. On the other hand, with just a little bit of planning ahead, you can whip up
your own vegetable, chicken, seafood, or beef stock in your own kitchen. The payoff?
Unbeatable flavor.

There's a perception out there that making your own stock is labor-intensive and not worth the
time and energy, especially since you can easily buy it. Well, I'm happy to tell you that making
stock involves a few minutes of setup, then it simmers away on its own until the very end.
Having homemade stock at the ready means you're better equipped at all times to to pull
together a weeknight soup that's delicious, deeply nutritious, and economical to boot.

This recipe for a basic chicken stock from The New York Times comes via renowned French
chef Jacques Pepin, so you know it's legit. It's a no-frills staple that's made by gently boiling
chicken bones, water, onion, garlic, celery seed, soy sauce, and herbes de Provence.

Overcooking grains and pasta

In a pot of soup, mushy rice and deteriorating pasta are downright sad occurrences. As grains
like barley and rice and small pasta shapes are meant to add texture and heartiness to a

Page | 5
brothy soup, they bring nothing to the dish when overcooked. To avoid this fate, hold off on
adding the grain until about 20 minutes before the soup is supposed to finish cooking. For
pasta, you can definitely get away with adding it in the last 10 minutes. Easy fix.

Too hot for too long

In many ways, soups benefit from TLC more than any other dish. Their unique flavors require a
slower cook time in order to give the varied ingredients time to mingle and meld. As such, you
want to avoid cooking the soup over high heat, causing it to boil harshly. If you do, the flavors
in your soup may become too concentrated as the liquid evaporates too rapidly. Instead, keep
the heat at a simmer. Doing so allows the soup components to cook at a slow and steady
pace. It takes a little longer, but it will be well worth the wait.

Adding ingredients at the wrong time

Different soup ingredients require different cooking times. Avoid adding all of them into the pot
at once just to make it a little easier on yourself. Instead, try layering them with the aim to build
flavor as well as get everything to finish cooking at the same time.

Most soups begin with a base of sauteed aromatics such as onion, celery, or garlic. From
there, you add the stock, water, or both and begin to layer the vegetables according to how
long they will need to cook. If using, add the grain or pasta. Since any meat or poultry should
already be cooked, you can add these in near the end to warm through.

Seasoning too early

Many people erroneously season their soups too early only to find that the broth
becomes overly salty or the black pepper turns slightly bitter by the end. Flavors
become more concentrated as you cook the soup longer. Depending on how salty your
stock was to start with, an early salting with a heavy hand could leave you with super-
salty soup. Hold off until close to the end when you can taste your soup and determine
how much salt to add.

Underseasoning or overseasoning

Page | 6
It's crucial that you pay attention to the seasoning throughout the cooking process when
you're making soup. The flavors naturally evolve over time as the ingredients meld, so
taste as often as you can. Be bold about herbs, spices, and other seasonings, while
also remaining mindful of how they complement one another.

Using dried herbs

I never use dried herbs when I make soup. Their flavors simply pale in comparison
to those of fresh herbs, which smell terrific and lend fragrance to your soup. To
avoid underwhelming stale herb syndrome, just chop up a handful of the herbs you
want to use, throw them into your soup pot, and wait to be bowled over by the crazy
good aromas.

Not garnishing the soup

Don't skip the garnishes when it's time to serve your homemade soup; these small touches
lend the dish tons of unique flavor, texture, and fragrance. Your garnishes will, of course,
depend on the type of soup you're serving, but I have my favorites. Think big crusty
croutons, a scattering of fresh herbs, one or two grinds of black pepper, or a dash of
Parmesan cheese.

Undercooking or overcooking the vegetables

Not all vegetables cook at the same rate, so be mindful of when you add certain ones to
avoid undercooked or overcooked veggies. Heartier ones may require more time, while
softer types of produce can be added later. Additionally, the size you chop the pieces too
might determine when you add them. If you're making a creamy pureed soup, you want to
ensure your veggies aren't undercooked because they have to go in the blender. Keep an
eye on your soup, and layer ingredients as you go so that everything ends up perfectly
cooked at the end.

Adding too much dairy

I'm a big fan of of creamy soups, so I fully understand the urge to overdo it with the heavy
cream, creme fraiche, sour cream, or yogurt in an effort to achieve that rich flavor.
However, you want to make sure you're adding just enough dairy to complement the rest of
the soup. Soups that have too much dairy in them don't hold up well when they are
reheated because certain types of dairy can curdle or become too acidic. Less is more
when it comes to soups with dairy.

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 If you're committing any of these soup mistakes, the upside is that they're all extremely
easy to fix and even easier to avoid. I hope you get to eat many a bowl of delicious soup
this season

https://www.goodhousekeeping.com/food-recipes/cooking/tips/a24876/mistakes-cooking-
soup/

 Self Check _______

True or False : Write True if the answer is correct and False if it is wrong.

1. Poor gloss - this happens when the sauce is insufficiently cooked.

2. Incorrect consistency - result when there is incorrect balance on the formula. This also
happens when the sauce is over cooked.
3. Poor color - using dirty utensils and incorrect cooking causes poor color of the sauce
4. Bitterness - starch is insufficienty cooked
5. Raw Starch flavor - happens when the roux is over browned, burned or over cooked.

Answer Key ___________

1.True

2. True

3. True

4.False

5. False

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 Job Sheet _____

Title: Hollandaise Sauce

Performance Objective: Prepare and cook hollandaise sauce using the ingredients and
procedure below.

Supplies/Materials: 1 kg.butter,12 pcs. Egg yolks,4 tbsp. Cold water,6 tbsp. Lemon
juice,salt to taste,cayenne taste

Equipment: Mixing bow,saucepan.beater:, ladle, spoon

Steps/Procedure:
1. Clarify the butter. Keep the butter warm but not hot.
2. Place the egg yolks and cold water in a stainless steel
bowl and beat well. Beat in a few drops of lemon
juice.
3. Hold the bowl over a hot water bath and continue to
beat until the yolks are thickened and creamy.

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 4. Remove the bowl from the heat. Using a ladle, slowly
and gradually beat in the warm butter. Add the
butter drop by drop at first. If the sauce becomes too
thick to beat before all the butter is added, beat in a
little of the lemon juice.
5. When all the butter has been added, beat in lemon
juice to taste and adjust seasoning with salt and
cayenne. Keep warm for service. Hold no longer than
1 ½ hours.
1.

Assessment Method: Evaluate your finished products using the score sheet.

Performance Criteria Checklist ______

CRITERIA
YES NO
Did you….
1.Does color combination is attractive and appealing?
2.Are the ingredients cooked just right?

3.Is the final output has correct consistency not

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mushy/ very thick/thin consistency?
4.Does it taste deliciously?
5.Are the ingredients highly nutricious?

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