4

9
Technology and
Livelihood Education
Quarter 3 – Module 4
Glazes/Sweet Sauces

AIRs - LM
TLE - Cookery 9
Quarter 3 – Module 4: Glazes/Sweet Sauces

First Edition, 2020

Copyright © 2020
La Union Schools Division
Region I

Development Team of the Module

Author: Leonardo B. Manangan

Editor: SDO La Union, Learning Resource Quality Assurance Team

Illustrator: Ernesto F. Ramos Jr. P - II

Management Team:

Atty. Donato D. Balderas, Jr.

Schools Division Superintendent

Vivian Luz S. Pagatpatan, Ph.D

Assistant Schools Division Superintendent

German E. Flora, Ph.D, CID Chief

Virgilio C. Boado, Ph.D, EPS in Charge of LRMS

Melba N. Paz, Ed.D, EPS in Charge of EPP/TLE/TVL

Michael Jason D. Morales, PDO II

Claire P. Toluyen, Librarian II

 Target

Have you experienced preparing glazes and sweet sauces for any food you
want to eat? Most protein foods like pork and chicken go so well with glazes and
sauces.
Your goal now for the sandwich you prepared is to add another element of
flavor and texture, sweet and awesome flavor.
In this lesson, you should be able to:
2.4 Select and prepare glazes/sweet sauces (TLE_HECK9-12SW-IIIb-g-12)

Subtask:
• List down the ingredients in preparing glazes/sweet sauces
• Use available ingredients in preparing glazes/sweet sauces for a sandwich

Pre-Test:
Direction: Read each statement carefully and then select and write the letter of your
answer on a separate sheet of paper.
1. What is done when you are coating a glossy substance to a food by dipping,
dripping or brushing?
A. Blending B. Glazing C. Icing D. Melting
2. Manang Gustina is planning to prepare a hot open-faced sandwich for Manong
Usting. What will she prepare for her home-made beef steak hot sandwich?
A. Icing B. Juice C. Sauce D. Shake
3. What ingredient shall be used to sweeten the glaze or sauce?
A. Butter B. Coffee C. Oil D. Sugar
4. Which of the following goes perfect with burger patty?
A. Milk B. Vinegar
C. Mushroom Gravy D. Melted Butter
5. Which of the foods below can be glazed and served with bread?
A. Cheese B. Ham C. Relishes D. Tomatoes
6. This is the liquid, cream, or semi-solid food, served on or used in
preparing other foods.
A. Sauce B. Soup C. Water D. Wine
7. This is a water extract that results from simmering animal bones, meat,
and/or vegetables with water to make sauce or glaze.
A. Juice B. Sauce C. Soup D. Stock
8. To what sandwich filling can you use the mustard glaze?
A. Baked Fish B. Cake C. Pickles D. Pizza
9. What is the first step in preparing sandwich gravy sauce?
A. Melt butter in a pan.
B. Add mushroom and cook for 30-40 seconds.
C. Gradually add the flour while continuously stirring.
D. Pour water or stock into the pot while stirring the mixture until the gravy
becomes smooth.
10. Which bread is suited for sandwich roasted chicken and gravy?
A. Cold bread B. Hot bread C. Plain bread D. Quick bread
11. What is the difference between a glaze and a sauce?
A. Sauce are made thicker than a glaze.
B. Glaze are made without water while sauce needs it.
C. Sauces are typically applied during the cooking process while a glaze is
added at the end.
D. Most glazes tend to be a lot thicker than any sauce you use and the sugar
levels are a lot higher.
12. What makes a sauce thick?
A. Add certain amount of flour.
B. Pour large amount of water.
C. Dissolve the flour into the water.
D. Cook the flour in a pan until brown.
13. This is reduced when making a glaze, leaving it thicker and shinier?
A. Flour B. Oil C. Sugar D. Water
14. Which of the ingredients can be added to a brown sugar glaze?
A. Coffee B. Icing C. Flour D. Sauce
15. What is the appearance of the food being glazed?
A. Glossy B. Shiny C. A only D. Both A and B
 Jumpstart

Activity 1. MY INGREDIENTS!
Direction. Select from the pictures the ingredients you may use in preparing glazes
or sweet sauces. Write the letter of the correct answer on a sheet of paper.

A. E.

B. F.

C. G.

D. H.
 Lesson 1 Glazes/Sweet Sauces

Discover

GLAZE. There's something about the word "glaze" that just sounds so

much more luxurious than "sauce." Glazes are shiny, thick, luscious additions to
both savory and sweet dishes — and turns out, they're pretty much the same thing
as sauce, just with different amounts of water and sugar (via Martha & Marley
Spoon). The basics of making a glaze are simple, but to perfect the technique we
have a few tips that will take you a long way.

A classic balsamic glaze, sweet soy-based one, or Caribbean variety, can be

delicious on everything from grilled meat and smoky barbecue to salads and fancy
pizzas. Livestrong states you can convert most sauces or drippings into a yummy
glaze — think the leftover drippings from a roast chicken, or even a teriyaki marinade
you soaked some tofu in (via The Spruce Eats). According to Livestrong, you can turn
any sauce or liquid into a glaze by carefully boiling it to reduce the water content,
leaving it thicker as the water evaporates; but (as Olive Nation asserts) this is
technically just a reduction — a thicker sauce with concentrated flavors. There's
some variation of opinion, but the most outlets note the addition of at least some
component of sweetness in glazes to help achieve that beautiful sheen — whether it's
honey, preserves, or just plain old sugar (via Sucralose).

How to Make the Best Glazes

There's no one way to make a glaze, but many starts with liquid (whether it's
stock or another sauce) and use a natural or added sweetener, which are simmered
together to reduce and thicken. Glazes can easily burn, so some, like Bon Appetit
and Cooktop Cove, recommend brushing them on in the last moments of cooking.

For example, if you marinated meat or veggies, (and took extra care with the
liquid that has touched raw meat) you can put the excess liquid in a pan; maybe add
a sweetener, a little acid, or some stock if there's not a lot of liquid left; and bring it
to a full simmer to thicken. Make sure to boil your marinade for at least a minute to
kill any bacteria leftover from the raw food (via USDA). To keep stirring while the
water evaporates, remove it from the stove when it reaches the consistency you like,
and drizzle away. Another hot tip: add a little bit of alcohol, whether it's wine or vodka
depending on the flavors you're going for, to help the water evaporate faster.

MUSTARD GLAZE (SAVORY AND SWEET)

Dijon mustard is a versatile ingredient to keep in your fridge for chicken and fish
glazes.

SAVORY:

• 2 TBSP olive oil

• 3 TBSP dijon mustard

• Juice from 1/2 a lemon

• salt and pepper to taste

• Water to thin

Sweet:

• same as above, replace lemon with 1 TBSP honey, agave or maple syrup

When to use this glaze:

• On baked chicken or fish

• On seitan or tempeh

• It works well on salads too!

SAUCE. In cooking, a sauce is a liquid, cream, or semi-solid food, served

on or used in preparing other foods. Most sauces are not normally consumed by
themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is
a French word taken from the Latin salsa, meaning salted.
 Sauces need a liquid component. Sauces are an essential element in cuisines
all over the world. Sauces may be used for sweet or savory dishes. They may be
prepared and served cold, like mayonnaise, prepared cold but served lukewarm
like pesto, cooked and served warm like bechamel or cooked and served cold
like apple sauce. They may be freshly prepared by the cook, especially in restaurants,
but today many sauces are sold premade and packaged like Worcestershire
sauce, HP Sauce, soy sauce or ketchup. Sauces for salad are called salad dressing.
Sauces made by deglazing a pan are called pan sauces.

If you are preparing hot open-faced sandwich, you can cover it with hot meat or
other filling and top with a sauce, gravy, cheese, or other topping I which it is eaten with a
knife and fork.

Sauce VS Glaze: What’s the difference?

The difference is that a glaze is a type of sauce that has a thicker, shinier
texture and sticks to food. Glazes are typically applied during the cook (but not
necessarily at the start) while a sauce is added at the end.

Explore
Activity 2. ON MY LIST

Direction. Make a list of ingredients on the Glaze and Sauce given below. Copy and
answer on a sheet of paper.

A. Coffee Brown Sugar Glazed Pandesal

Procedures to Follow:
1. Dissolve coffee and sugar in a cup of water.
2. Boil in a pan the coffee sugar mixture to reduce the water content, leaving it
thicker.
3. When done, you may drizzle or brush the glaze on top of the pandesal being
heated.
4. Put the hot pandesal on a plate
 B. Burger with Mushroom Gravy Sauce (Hot Open-Faced Sandwich)
Procedures to Follow:

1. Make the mushroom gravy by melting butter or margarine in a pan.

2. Add mushroom and cook for 30 seconds. Gradually add the flour while
continuously stirring. Cook in low to medium heat until the color turns brown
(around 10 to 12 minutes).

3. Gradually pour the water or stock into the pot while stirring the mixture.
Add salt and pepper to taste. Continue stirring until the gravy becomes smooth.

4. Once the gravy boils, add Knorr Chicken Cube. Stir until it completely
dissolves.

5. Arrange the burger patty on a toasted bread or half burger bun. Top with
mushroom gravy. Serve hot. Share and enjoy!

ANSWER
List of Ingredients:

Deepen

Activity 3. LET ME DO IT!

Direction. Prepare a mushroom gravy sauce for a simple hot open-faced

sandwich. You may refer to the previous activity for your guidance. Performance will
be graded using a scoring rubric.

Hot Open-Faced Sandwich

with Mushroom Gravy
Sauce
I. Pre-activity
1. Toast one slice of bread or heat half of a burger bun. Place on a plate and set
aside.
2. Cook the burger patty. When done cooking both sides, put it on top of the
 bread slice or burger bun.
II. Activity Proper
1. Make the mushroom gravy by melting butter or margarine in a pan.
2. Add mushroom and cook for 30 seconds. Gradually add the flour while
continuously stirring. Cook in low to medium heat until the color turns
brown (around 10 to 12 minutes).
3. Gradually pour the water or stock into the pot while stirring the mixture.
Add salt and pepper to taste. Continue stirring until the gravy becomes
smooth.
4. Once the gravy boils, add Knorr Chicken Cube. Stir until it completely
dissolves. When done cooking, pour the sauce to the sandwich. Serve hot.
Share and enjoy!

Score Sheet for the Performance Task

Scoring Rubric

Points Earned Descriptive Rating

5 Output taste exceeds the standard.
4 Output taste meets the standard
3 Output taste is little below the standard
2 Output taste is not within the standard
1 Output taste needs more improvement

Gauge
Direction: Read each statement carefully and then select and write the letter of your
answer on a separate sheet of paper.
1. What is done when you are coating a glossy substance to a food by dipping,
dripping or brushing?
A. Blending B. Glazing C. Icing D. Melting
2. Manang Gustina is planning to prepare a hot open-faced sandwich for Manong
Usting. What will she prepare for her home-made beef steak hot sandwich?
A. Icing B. Juice C. Sauce D. Shake
3. What ingredient shall be used to sweeten the glaze or sauce?
 A. Butter B. Coffee C. Oil D. Sugar
4. Which of the following goes perfect with burger patty?
A. Milk B. Vinegar
C. Mushroom Gravy D. Melted Butter
5. Which of the foods below can be glazed and served with bread?
A. Cheese B. Ham C. Relishes D. Tomatoes
6. This is the liquid, cream, or semi-solid food, served on or used in
preparing other foods.
A. Sauce B. Soup C. Water D. Wine

7. This is a water extract that results from simmering animal bones, meat,
and/or vegetables with water to make sauce or glaze.
A. Juice B. Sauce C. Soup D. Stock
8. To what sandwich filling can you use the mustard glaze?
A. Baked Fish B. Cake C. Pickles D. Pizza
9. What is the first step in preparing sandwich gravy sauce?
A. Melt butter in a pan.
B. Add mushroom and cook for 30-40 seconds.
C. Gradually add the flour while continuously stirring.
D. Pour water or stock into the pot while stirring the mixture until the gravy
becomes smooth.
10. Which bread is suited for sandwich roasted chicken and gravy?
A. Cold bread B. Hot bread C. Plain bread D. Quick bread
11. What is the difference between a glaze and a sauce?
A. Sauce are made thicker than a glaze.
B. Glaze are made without water while sauce needs it.
C. Sauces are typically applied during the cooking process while a glaze is
added at the end.
D. Most glazes tend to be a lot thicker than any sauce you use and the sugar
levels are a lot higher.
12. What makes a sauce thick?
A. Add certain amount of flour.
B. Pour large amount of water.
C. Dissolve the flour into the water.
D. Cook the flour in a pan until brown.
13. This is reduced when making a glaze, leaving it thicker and shinier?
 A. Flour B. Oil C. Sugar D. Water
14. Which of the ingredients can be added to a brown sugar glaze?
A. Coffee B. Icing C. Flour D. Sauce
15. What is the appearance of the food being glazed?
A. Glossy B. Shiny C. A only D. Both A and B
 Explore
Activity 2.
A. Water
Sugar
Coffee
B. Butter or Margarine
Deepen Mushroom
Activity 3: Flour
(Performance task will be given Water or Stock
scores using a scoring rubric. Chicken Cube
Five (5) points is the highest Salt and Pepper
possible score to be given)
Pre-test/Gauge
1. B
2. C
3. D
4. C
5. B
6. A
7. D
8. A
Jumpstart
9. A
Activity 1.
10. B
Answers: A, C, E, F, G
11. D
12. A
13. D
14. A
15. D
Answer Key
References

Book

• Department of Education, K to 12 -Technology and Education Learning

Module Cookery Grade 9, p. 132

Links

• https://www.mashed.com/259188/this-is-how-to-turn-a-sauce-into-a-
glaze/#:~:text=According%20to%20Livestrong%2C%20you%20can,thicker%
20sauce%20with%20concentrated%20flavors.
• https://en.wikipedia.org/wiki/Glaze
• https://en.wikipedia.org/wiki/Sauce
• https://simpleveganblog.com/brown-sugar-glaze/
• https://www.smokedbbqsource.com/glaze-vs-
sauce/#Sauce_VS_Glaze_What8217s_the_difference