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COOKERY 10 Quarter 3 LAS Number 3
COOKERY 10 Quarter 3 LAS Number 3
COOKERY 10 Quarter 3 LAS Number 3
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Cookery 10
QUARTER 3 LAS Number 3
Sauce is a flavorful liquid, usually thickened that is used to season, flavor and enhance
other foods. It adds moistness, flavor, richness, appearance (color and shine) and Appeal.
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Basic Sauces for Meat, Vegetables, and Fish
A. 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.
B. Thickening Agents
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 out-side of the lump quickly gelatinizes into
a coating that prevents the liquid from reaching the starch inside.
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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
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 com-
monly 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.
White roux – cooked just enough to cook the raw taste of flour; used for
bé-chamel 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.
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METHODS OF PREPARING SAUCES
Sauces Blanches
(White Sauce)
Making Roux
Procedure:
1. Melt Fat
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Basic Finishing Techniques in Sauce Making
1. Reduction
Using reduction to concentrate basic flavors. The
water evaporates when simmered. The sauce be-
comes more concentrated and more flavorful.
Using reduction to adjust textures. The sauce may
be simmered until it reaches the desire thick-ness.
Stock or other liquid may be added to thick-ened
sauce to thin it out, then simmer to reduce to the
right consistency.
Using reduction to add new flavors. Glazes or re-
duced stocks are added to sauces to give flavors.
2. Straining
This is very important in order to produce a
smooth, lump free sauce. Straining through a
china cap lined with several layers of cheesecloth
is effective
3. Deglazing
To deglaze means to swirl a liquid in a saute pan
to cooked particles of food remaining on the bot-
tom. Liquid such as wine or stock is used to de-
glaze then reduced by one-half or three-fourths.
This reduction, with the added flavor of the pan
drippings, is then added to the sauce
4. Enriching with butter and cream
Liaison mixture of egg yolks and cream added to
sauce to five extra richness and smoothness.
Heavy cream- added to give flavor and richness to
sauce
Butter – add softened butted to hot sauce and
swirl until in melts. Served immediately to prevent
separation of butter. Butter gives extra shine and
smoothness to the sauce.
5. Seasoning
Adds and develop flavor. Example: salt, lemon
juice, cayenne, white pepper, sherry and madeira
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SAMPLE RECIPE:
Procedure:
Method 1 Method 2
1. Remove the roast from the roasting pan. 1. Remove the roast from the roasting pan.
2. Clarify the fat. 2. Clarify the fat.
3. Deglaze the pan. 3. Add flour to the roasting pan and make
a roux.
4. Combine with stock and simmer.
4. Add stock. Stir until thickened and
5. Make a roux or a slurry of arrowroot or
the pan is deglaze.
cornstarch and water.
5. Strain. Skim excess fat.
6. Thicken the gravy with the roux or
cornstarch slurry. 6. Adjust consistency, if necessary,
with more stock or more roux.
7. Strain.
7. Season.
8. Adjust seasoning.
BECHAMEL SAUCE:
Tools and Equipment needed:
Sauce pan
Ladle
Cheesecloth
spoon
Procedure:
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
sim-mer.
4. Stick the bay leaf and onions and add to the sauce. Simmer
at least 15 - 30 minutes or more. Stir occasionally while
cook-ing.
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5. Adjust the consistency with more hot milk if necessary.
6. Season lightly with salt, nutmeg and white pepper. Spice
flavor should not dominate.
HOLLANDAISE SAUCE
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.
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.
ASSESSEMENT
LEARNING ACTIVITY 1:
Directions: Choose the correct answer from the given choices. Write the letter of your
answer in your test notebook.
1. A roux-based sauce made with margarine or butter, flavor, and brown stock.
a. brown sauce
b. butter sauce
c. Hollandaise sauce
d. Tomato sauce
2. Sauce made from melted butter or margarine to which seasonings are added. A.
brown sauce
a. brown sauce
b. butter sauce
c. Hollandaise sauce
d. Tomato sauce
3. Sauce made by forming an emulsion with fat such as margarine, butter or salad oil
and egg.
a. brown sauce
b. butter sauce
c. Hollandaise sauce
d. Tomato sauce
4. Sauce made with tomatoes and seasoned with spices and herbs.
a. brown sauce
b. butter sauce
c. Hollandaise sauce
d. Tomato sauce
LEARNING ACTIVITY 2:
Directions:
Option Number 1: Make a research on at least ten sauces and the food where it is
commonly used in the Philippines, and ten from different countries. Include
descriptions.
Option Number 2: If you don’t have internet, interview your Parents, or relatives in
your household and ask them the different food that have sauces. Which of them are
their favorite and what the ingredients used to make the sauce. List down at least 10.