Technology and

Livelihood Education 10
Quarter
1 Cookery
Cookery – Grade 10
Quarter 1 – Module 8: Types of Thickening Agent and Methods of Preparing
Food Thickener

First Edition, 2020

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Published by the Department of Education Division of Pasig City

Development Team of the Module

Writer : Ester M. Eva
Editors : Jerwina V. See
Reviewers : Levan A. Mendoza (Technical)
Illustrator : Edison P. Clet
Layout Artist : Edison P. Clet
Management Team : Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Aurelio G. Alfonso EdD
OIC-Assistant Schools Division Superintendent
Victor M. Javeña, EdD
Chief - School Governance and Operations Division
OIC – Chief Curriculum Implementation Division
Education Program Supervisors

Librada L. Agon EdD (EPP/TLE/TVL/TVE)

Liza A. Alvarez (Science/STEM/SSP)
Bernard R. Balitao (AP/HUMSS)
Joselito E. Calios (English/SPFL/GAS)
Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports)
Wilma Q. Del Rosario (LRMS/ADM)
Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang)
Perlita M. Ignacio PhD (EsP)
Dulce O. Santos PhD (Kindergarten/MTB-MLE)
Teresita P. Tagulao EdD (Mathematics/ABM)

Printed in the Philippines by Department of Education – Schools Division of

Pasig City
 Quarter 1
Self-Learning Module 8
Prepare Stocks, Sauces, and
Soups (SSS)
Types of Thickening Agent and
Methods of Preparing Food
Thickener
Introductory Message

For the Facilitator:

Welcome to the Cookery 10 Self-Learning Module on Types of Thickening Agent and

Methods of Preparing Food Thickener
This Self-Learning Module was collaboratively designed, developed and
reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through its mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC) in
developing this instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
 For the Learner:

Welcome to the Cookery 10 Self-Learning Module on Types of Thickening Agent and

Methods of Preparing Food Thickener
This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning material while being an active
learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - This measures how much you have learned from the
entire module.
 EXPECTATION

At the end of this session you would be able to do the following:

1. Identify the different types of thickening agents;
2. Enumerate the methods of preparing food thickener and,
3. Value the importance of locally available ingredients that can be used as
thickening agents.

PRETEST

I. Directions: Read the statement properly and choose your answer. Write the letter
of the correct answer on your test booklet.

1. Which roux is cooked until nearly burned likewise has a decent nutty flavor?
A. Blonde roux C. Roux
B. Brown roux D. White roux

2. What type of roux maintains its light color and is only cooked slightly to
eliminate any dullness from the sauce?
A. Blonde roux C. Roux
B. Brown roux D. White roux

3. Thickening method that uses flour and softened butter on same measure
kneaded and added to the soups or sauces to achieve desired thickness.
A. Beurre manie C. Liaison
B. Roux D. Slurry

4. It is a combination of desired amount starch and cold water.

A. Beurre manie C. Liaison
B. Roux D. Slurry

5. It is a blend of egg yolks and cream and essential to guarantee you keep the egg
yolks from coagulating when they are added to a hot fluid?
A. Beurre manie C. Liaison
B. Roux D. Slurry

6. Which of the following is cooked blend of equal measures of flour and fat, like
margarine, oil, or meat drippings?
A. Beurre manie C. Liaison
B. Roux D. Slurry
7. Thickening ingredient which is very useful in making jam, yet it has such a
significant number of more uses.
A. Cornstarch C. Guar Gum
B. Gelatin D. Tapioca Starch

8. The most famous thickening ingredient which is made from corn.

A. Cornstarch C. Potato starch
B. Flour D. Tapioca Starch

9. It is thicker than different thickeners like arrowroot and cornstarch and must be
used in little quantities.
A. Cornstarch C. Guar Gum
B. Gelatin D. Tapioca Starch

10. Thickening ingredient which is widely used in fruit pies. You can freeze and
defrost recipes with it, yet avoid using it in recipes that require boiling and mixing
like pan sauces and custards.
C. Agar C. Coconut flour
D. Arrowroot starch D. Tapioca Starch

RECAP
Let us know if you can still remember the previous lesson!
Answer the following question.

1. What is sauce?
Sauce is ___________________________________________.
2. Can you give the five mother sauces? Name it.
A. _________________ D._________________
B. _________________ E._________________
C. _________________

LESSON

A thickening agent or thickener is a substance that is used to build the

thickness of fluid without considerably changing its other properties. Starch is
comprised of microscopic granules, every one of which contains two unique types of
starch atoms. First are the long, meager chains of glucose known as amylose; the
second are stretched bunches of glucose known as amylopectin. When starch
granules assimilate the fluid and warmed the grains expanding and discharging
starch into the fluid. The granules/grains swell to multiple times growing its top
thickness is called gelanitization otherwise known the thickening of a fluid
 Types of Thickening Agents
A. Starch
1. Flour- most popular cooking thickener and baking ingredients. It’s used
primarily in preparing gravy, but you can also add it to other recipes like white
sauces and stews.

2. Cornstarch- is the most familiar starch. It has a starchy flavor and glossy
translucent appearance. It commonly used as thickener in soups, sauces,
gravies and other dessert recipes.

3. Arrowroot starch- is edible, gluten-free, has a neutral flavor, and adds a

sparkly gleam to recipes. Use it in fruit pie fillings, puddings, dessert sauces,
vegetable sauces, stir-fried sauces, and a lot more.

4. Tapioca starch- is widely used in fruit pies. You can freeze and defrost
recipes with tapioca, yet avoid using it in recipes that require boiling and
mixing like pan sauces and custards.

5. Potato starch- This gluten-free and conventional starch is the most well-
known selection for recipes that require immediate thickening. Use potato
starch in soup and sauce plans like fruit pies.

6. Rice flour is a type of flour produced using finely processed rice. It is an

especially decent substitute for wheat flour.

7.Psyllium Husk- This plant-based fiber source appears in numerous advantages

like being low in calories, low carb, gluten-free, and suitable for vegetarians. It is
used in smoothies, sauces, soups, stews, dressings, or any beverage that needs
more fiber.

7. Coconut flour- used as thickener in bars, treats, pies, cakes, cupcakes,

puddings, smoothies, soups and stews by vegetarians and pastry specialists.

8. Agar- This tasteless thickener is five times more than gelatin, and less is
required when cooking and heating with it. Let it stew so it very well may be
dissolved. In contrast to gelatin, agar will remain firm at room temperature
after gelling, and it won't liquefy when presented to heat.

B. Protein
1. Egg yolks- the best protein thickeners to some degree since they are so
focused with protein, have a rich flavor and offer a smooth surface.

2. Collagen- a protein found in almost all connective tissue, when cooked it will
break up and thicken sauces.
3. Gelatin- is a famous ingredient in making jam, yet it has such a significant
number of more uses. It is sometimes used in pies, cheesecakes, custards, and
different sweets.
C. Fats- oil, lard are good thickening agents and butter is the best for preparing
soups, stock and sauces.

D. Vegetable and Fruit Puree -soups, sauces and thickener made of tomato paste,
carrot puree and other vegetables.

Methods of Preparing Food Thickener

1. Roux- is a cooked blend of equal measures of flour and fat, (like margarine, oil,
or meat drippings). The measure of cooking time influences appearance, it can be
white, blonde or brown. This method is used in preparing gravy, sauces, stews.

White roux maintains its light color and is only cooked slightly to
eliminate any dullness from the roux. It is used as thickener in
preparing

Blonde roux - caramelized somewhat to give it a darker blonde

shading. It is used as thickener in preparing

Brown roux - is cooked until nearly burned it likewise has a

decent nutty flavor to it.

2. Slurry- a combination of desired amount starch (rice flour, corn

starch, potato starch, arrow root, tapioca, etc.) and cold water.

White wash- is a combination of flour and water.

Cornstarch Slurry- A slurry thickening agent is equivalent to a whitewash,

except for cornstarch is used rather than flour. Cornstarch is blended in
with water and afterward added to the soup/sauce.

3. Beurre manie- made of flour and soften butter on same measure

kneaded and added to the soups or sauces to achieve desired thickness.

4. Liaison- is a blend of egg yolks and cream. It is essential to keep the

egg yolks from coagulating when they are added to a hot fluid.
 ACTIVITIES

I. Identification.
Identify the following according to group of thickening agent. Write your
answer on the corresponding column.

Arrowroot Egg yolk Lard Tomato paste

Butter Flour Collagen Tapioca starch

Gelatin Cornstarch Potato starch Rice flour

Oil Mashed pumpkin

Starch Protein Fats Vegetable and

Fruit Puree

II. Fill-in the blank. Supply the thickening agent for each thickening methods.

A. Beurre manie B. Roux C. Slurry

1._____________ 3.___________ 5. __________

2._____________ 4.__________ 6. __________

WRAP – UP

Directions: Fill-in the blank with the missing words to complete the statement.
1. Starch is ____________________________________________.

2. Gelanitization is _____________________________________.

3. There are different methods in preparing food thickener,

these are a. _______ b. __________c. _________d.__________.
 VALUING

Direction. Answer the questions based on your own experience,

learned or heard.

1. Fried chicken is served as main dish for your lunch. What type of sauce is the
best for you to more enjoy the meal? What would be the difference if your going eat
the fried chicken without sauce?
________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

2. Mother is preparing Chopsuey for dinner. She ask you to help her in making food
thickener for the dish. What type of thinkening agent your going to use? What would
happen if no thickening added to the Chopsuey?

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

POS TEST

I. Identification:
Read the statement properly and choose your answer. Write the letter of the correct
answer on your test booklet.

1. What is the other term for thickening of a fluid.

A. amylopectin C. Gelanitization
B. amylose D. Polysaccharide

2. It is a blend of egg yolks and cream and essential to guarantee you keep the egg
yolks from coagulating when they are added to a hot fluid?
A. Beurre manie C. Liaison
B. Roux D. Slurry

3. Thickening method that uses flour and softened butter on same measure
kneaded and added to the soups or sauces to achieve desired thickness.
A. Beurre manie C. Liaison
B. Roux D. Slurry
C.
4. What type of roux maintains its light color and is only cooked slightly to
eliminate any dullness from the sauce?
A. Blonde roux C. Roux
B. Brown roux D. White roux

5. Which of the following is cooked blend of equal measures of flour and fat, like
margarine, oil, or meat drippings?
A. Beurre manie C. Liaison
B. Roux D. Slurry

6. Thickening ingredient which is very useful in making jam, yet it has such a
significant number of more uses.
A. Cornstarch C. Guar Gum
B. Gelatin D. Tapioca Starch

7. It is thicker than different thickeners like arrowroot and cornstarch and must be
used in little quantities.
A. Cornstarch C. Guar Gum
B. Gelatin D. Tapioca Starch

8. Thickening ingredient which is widely used in fruit pies. You can freeze and
defrost recipes with it, yet avoid using it in recipes that require boiling and mixing
like pan sauces and custards.
A. Agar C. Coconut flour
B. Arrowroot starch D. Tapioca Starch

9. The most famous thickening ingredient which is made from corn.

A. Cornstarch C. Potato starch
B. Flour D. Tapioca Starch

10. A protein found in almost all connective tissue, when cooked it will break up
and thicken sauces.
A. Collagen C. Gelatin
B. Fats D. Starch
 Recap
1. Sauce is a liquid or semi-liquid
prepared and can be consume
separately or as part of a dish.
Post-test
2. (In any order)
A. Bechamel(white sauce) 1. C
B. Veloute 2. C
C. Espagnole(Brown sauce) 3. A
D. Hollandaise 4. D
E. Tomato 5. B
6. B
7. C
Activities 8. D
9. A
I.
10. A
Starch Protein Fats Puree
Arrowroot Gelatin Butter Mashed
Cornstarch Egg yolk Oil potato
Potato Collagen Lard Tomato Pre-test
starch paste
Tapioca 1. B
starch 2. D
Rice flour 3. A
4. D
II. 5. C
6. B
A. 1- 2 (in any order) B. 3-4 (in any order C. Slurry(in any order) 7. B
1. Flour 3. flour 5. starch 8. A
2. Butter 4. fat, margarine,oil 6. water 9. C
or meat drippings 10. D
KEY TO CORRECTION
 R E F E R E N CE S

https://pt.slideshare.net/MichaelScott20/09-sauces-thickeners/5

https://theculinarycook.com/thickening-agents/

https://www.scienceofcooking.com/food-thickening-agents.html

https://www.pinterest.ph/

https://www.seriouseats.com/2018/05/a-brief-guide-to-roux.html

https://www.healthline.com/nutrition/mother-sauces#5.-Tomato