Technical Vocational Education (HE-

Cookery)
Quarter 3-Week 6
Learning Activity Sheets

Prepare Sauce for Menu Items

Writer:

Jackielyn T. Canlas
Nasipit National Vocational School
Nasipit West District
Agusan del Norte Division
 Introduction
This weekly learning activity sheet was designed and written with you in mind.
It is here to help you to prepare sauce for menu items . The scope of this learning
activity sheet permits it to be used in many different learning situations. The language
used recognizes the diverse vocabulary level of students. The lessons are arranged to
follow the standard sequence of the course. But the order in which you read them can
be changed to correspond with the textbook you are now using.

This learning activity sheet contains one learning outcome:

Learning Outcome – Prepare sauce for the required menu items.
(TLE_HECK9-12SSS-IIIc-22)

After going through this learning activity sheet, you are expected to:
1.1 classify different types of sauce,
1.2 identify the functions of sauces.

Pre-Test
Beforehand, take the pre-test below so that we can identify your prior
knowledge related to organization and management.

Directions: Choose the letter of the correct answer. Write the answer in your on the
space provided.

1. A liquid or semisolid product that is used in preparing other foods and that adds
flavor, moisture, and visual appeal to another dish.
A. Dressing C. Spread
B. Sauce D. stock

2. Classical sauces that are the basis for most other sauces.
A. Hierarchy sauces C. Mother sauces
B. King sauces D. Master sauces

3. Mother sauce that is an emulsion made from eggs, butter, and lemon.
A. Bechamel C. Hollandaise
B. Espagnole D Tomato

4. Flour and fat (usually butter) is a thickener called a ________

A. Creamer C. Whitener
B. Roux D. white sauce
5. Roux plus milk or cream on low heat creates a_______
A. Alfredo sauce C. Béchamel
B. Basic white sauce D. Cream sauce

6. It is a basic finishing techniques in sauce making in which reducing a liquid

ingredient in order to concentrate its flavor within the dish.
A. Evaporating C. Reduction
B. Minimizing D. Richening

7. It is a thickening agent that uses cornstarch mixed with a cold liquid, which can be
used instead of roux.
A. Beurre manie C. Slurry
B. Liason D. Roux

8. In classic French cooking there are five "mother sauces". Which is NOT one of them?
A. Béchamel C. Velouté
B. Espagnole D. Verblanc

9. I have sautéed some meat in my pan. There are some brown bits left on the bottom
of the pan. While the pan is still on the stove, I add some white wine and scrape the
bottom of the pan. What do you call the technique I just used?
A. Cleaning C. Flambé
B. Deglazing D. Mucking

10. Which of the following is not a thickening agent?

A. Dairy Cream C. Flour
B. Egg D. Spices

Lesson
SAUCE

One of the important components of a dish is that the sauce. Sauces serve a
selected function within the composition of a dish. These enhance the taste of the food
to be served furthermore as add moisture to food that are cooked dry.
Sauce is a flavorful liquid, usually thickened that is used its season, flavor and
enhance other foods.

It adds:
1. Provides moisture
2. Provides or enhances flavor
3. Provides richness
4. Improves appearances (color, shine)
5. Provides interest and appetite appeal

BASIC SAUCES FOR MEAT, VEGETABLES, AND FISH

Béchamel milk is the basic ingredients of this

Sauce/White sauce which thickened with flour
Sauce enriched with butter.

its main ingredients are veal,

Veloute Sauce
chicken, and fish broth, thickened
with blonde roux

This sauce made from butter, egg

Hollandaise yolks, lemon juice and cayenne
powder.

consists of liquid distributed with or

Emulsion without an emulsifier in another
liquid that typically wouldn't mix
together.

it is a brown roux-based sauce

Brown Sauce /
made with margarine or butter,
Espagnole
flavor and brown stock.

it is made from stock (ham/pork)

Tomato Sauce and tomato products seasoned with
spices and herbs.

Variation of Sauces
- made just before they are to be
Hot Sauces
used
- Cooked ahead of time. Placed in a
Cold Sauces
refrigerator to chill.
 Thickening Agents
A thickening agent thickens the sauce to right consistency. The sauce must
be thick enough to cling lightly to the food.
Starches are commonly used thickeners for sauce. Flour is usually 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 thickened gelatinization, which is the process by which starch
granules absorb water and swell over their original sizes.
Starch granules must be separated before heating in liquid to avoid lumping.
Lumping occurs because the starch on the surface of the lump quickly gelatinized
into a coating that prevents the liquid from researching 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 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 a flour depends on its starch content. Bread flour is often
utilized in commercial cooking. it's sometimes browned to be used in brown roux.
Heavily browned flour has only ⅓ the thickening powder of not brown flour.
A roux must be cooked so that the sauces does not have a raw, starchy flour taste.
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
béchamel and other white sauces based on milk.
Blond roux - cooked a 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.

Common Problems in Making Sauces

1. Discarding
2. Oiling-off
3. Poor texture
4. Synersis (weeping)
5. Oil streaking

Learning Activities
Activity: Your My Match!

Directions: Using the word bank below, write the correct term on the blank next to
the definition. Do this in your answer sheet.

Mother Sauces Roux White Roux

Tomato Sauce White Sauce Slurry
Espagnole Sauce Veloute Sauce Blond Roux
Hollandaise Sauce

________1. It is used for béchamel and other white sauces based on milk.
________2. It is cooked a little longer to a slightly darker color and mostly used for
veloutes.
________3. Is also known as a brown sauce and is used as a base for many brown
sauces.
________4. A mixture of flour and fat that used to thickened mixtures such as soups
and sauces.
________5. A basic sauce used in the production of other sauces.
________6. A sauce made of butter, egg yolks, and flavorings like lemon juice.
________7. Made with pureed tomatoes to give the sauce texture and flavor.
________8. A rich cream sauce made from cream and roux.
________9. It is a kind of sauce that its main ingredients are veal, chicken, and fish
broth, thickened with blonde roux
________10. A mixture of the starch with a cold liquid used as thickening agent.

Reflection
Directions: Discuss the briefly. Write the answers in your activity notebook.

1. If you were assigned to make pasta, what kind of sauce would you prepare? Why?

Post Test
Let’s evaluate your learning by answering the post-test below.

Directions: Answer the following question below and write the letter of the correct
answer in your notebook.

1. Mother sauce that is an emulsion made from eggs, butter, and lemon.
A. Bechamel C. Hollandaise
B. Espagnole D Tomato

2. Which of the following is not a thickening agent?

A. Dairy Cream C. Flour
B. Egg D. Spices
3. It is a basic finishing techniques in sauce making in which reducing a liquid
ingredient in order to concentrate its flavor within the dish.
A. Evaporating C. Reduction
B. Minimizing D. Richening

4. A liquid or semisolid product that is used in preparing other foods and that adds
flavor, moisture, and visual appeal to another dish.
A. Dressing C. Spread
B. Sauce D. stock

5. In classic French cooking there are five "mother sauces". Which is NOT one of them?
A. Béchamel C. Velouté
B. Espagnole D. Verblanc
6. Flour and fat (usually butter) is a thickener called a ________
A. Creamer C. Whitener
B. Roux D. white sauce

7. I have sautéed some meat in my pan. There are some brown bits left on the bottom
of the pan. While the pan is still on the stove, I add some white wine and scrape the
bottom of the pan. What do you call the technique I just used?
A. Cleaning C. Flambé
B. Deglazing D. Mucking

8. Classical sauces that are the basis for most other sauces.
A. Hierarchy sauces C. Mother sauces
B. King sauces D. Master sauces

9. It is a thickening agent that uses cornstarch mixed with a cold liquid, which can be
used instead of roux.
A. Beurre manie C. Slurry
B. Liason D. Roux

10. Roux plus milk or cream on low heat creates a_______

A. Alfredo sauce C. Béchamel
B. Basic white sauce D. Cream sauce

Answer Key
References
A. Book
Domo, A. S. (First Edition,2016). Technical Livelihood Education -Cookery Module 1
Manual pages 117-118 (M. Lee, Ed.) Pasig City: DepEd-BLR, Philippines: Department of
Education.

Canlas, Jackielyn Tambis. SLM- Cookery (Prepare Sauce. Butuan City:

Agusan del Norte Division, 2021.

B. Online Source
https://brainly.ph/question/1888100

Photo Credits: