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TLE – H.E.- COOKERY

Quarter 4 – Module 3:

PREPARING SWEET SAUCES

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TLE – Grade 9
Alternative Delivery Mode
Quarter 4 – Module 3: Preparing Sweet Sauces
First Edition, 2020

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Department of Education –Region VII Schools Division of Negros Oriental

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Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
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TLE
Quarter 4 – Module 3
PREPARING SWEET
SAUCES
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
master the nature of Preparing Sauces. The scope of this module 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.

After going through this module, you are expected to:

1. Identify ingredients for sweet sauces;
2. Select and prepare sweet sauces; and
3. Prepare variety of sweet sauces using sanitary practices.

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 What I Know

Direction: Read the following statements carefully and choose the letter that best
describe the statements. Write your answers on your notebook.

1. This is a flavored liquid blend of ingredients that adds flavor and enhances the
appearance of the food.
A. Appetizer C. Dessert
B. Sauce D. Stock

2. Which of the following sauces is suited to a simple dessert?

A. cold sauce C. light sauce
B. hot fudge sauce D. rich sauce

3. This is a delightful contrast to a cold cornstarch pudding or vanilla ice cream.

A. Hot fudge C. Rich sauce
B. Hot sauce D. Light sauce

4. The following are thickening agents for sauce, EXCEPT

A. baking powder C. Cream
B. cornstarch D. egg

5. Which of the following containers is used to store sauces?

A. airtight jar C. Medium-sized bowl
B. Plastic bottle D. Small plastic bag

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 Lesson
SWEET SAUCES
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There are a wide variety of ingredients that may be used in the preparation
and cooking of cold and hot sweet sauces.

Notes to the Teacher

This contains helpful tips or strategies that will
help you in guiding the learners. The following
are information that would lead to the activities
and assessment. Some activities may need your
own discretion upon checking, or you may use
rubric if provided. Please review the activities
and answer keys and amend if necessary.

What’s In

Direction: As a review of the previous lesson, write one (1) sentence of what you have
learned in module 2. Write your answer on your notebook.

_________________________________________________________________________________

_________________________________________________________________________________
.

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 What is It

Sweet Sauces

sauce - a flavored liquid blend of ingredients that adds flavor and enhances the
appearance of the food.

fudge - a soft confection made of butter, sugar, chocolate.

Sauces can give an entirely different appearance, flavor, color, and moisture to
desserts.

Kinds and Varieties of Sauces

1. Rich sauce is well suited to a simple dessert.

2. Light sauce is suited to a rich dessert.
3. Hot fudge is a delightful contrast to a cold cornstarch pudding or to vanilla ice
cream.
4. Hot sauces are made just before they are to be used.
5. Cold sauces are cooked ahead of time, then cooled, covered and put in the
refrigerator to chill.

Thickening Agents for Sauces

Thickening agents improve the quality of the sauces.

1. starch
2. cream
3. eggs
4. rice
5. Flavor
6. grains
7. cornstarch

Most dessert sauces fall into one of three categories:

1. Custard Sauces
Vanilla custard sauce, Chocolate or other flavor may be added to create
varieties.

2. Fruit Purees
These are simply purees of fresh or cooked fruits, sweetened with sugar.
Other flavorings and spices are sometimes added.

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 3. Syrups
Includes such products as chocolate sauce and caramel sauce.

Preparing Sweet Sauces

Guidelines in Preparing Vanilla Custard Sauce

1. Use clean, sanitized equipment and follow procedure.

2. When combining the egg yolks and sugar, whip the mixture as soon as the
sugar is added. Letting the sugar and egg yolks stand together without mixing
creates lumps.
3. Scald milk before combining with the yolks.
4. Slowly beat the hot milk into the beaten eggs and sugar.
5. Place bowl with egg mixture in a pan of simmering water and stir constantly
to prevent curdling.
6. To test for doneness, the mixture lightly coats the back of the spoon.
7. Immediately cool the sauce by setting the pan or bowl in ice water. Stir
occasionally to cool evenly.
8. If the sauce curdles, immediately stir in one (1) to two (2) ounces cold milk,
transfer the sauce to a blender, and blend at high speed.

What’s More

Storage of Sauces

Sauces should be kept in airtight containers and stored in a cool dry place away from
moisture, oxygen, light and pests. Food made with starches that contain egg, milk,
cream and other dairy products are prone to bacterial contamination and to food-
borne illness. Sauces made with these ingredients should be kept out of the
temperature danger zone. Thickened sauce should also be prepared, served and
stored with caution. These products should be stored in the refrigerator and never
left to stand at room temperature too long.

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 What I Have Learned

Direction: Write at least a one sentence about your learning on this lesson/module
using the following guide phrases.

I have learned that

__________________________________________________________________________________

I have realized that

__________________________________________________________________________________

I will apply

Essay Rubrics
Areas of
Assessment 10 points 7 points 4 points 1 point
Presents ideas Presents ideas
in an original in a consistent Ideas are too Ideas are
Ideas manner manner general vague or
unclear

Organization Strong and Organized Some No

organized beg/mid/end organization; organization;
beg/mid/end attempt at a lack
beg/mid/end beg/mid/end

Understanding Writing shows Writing shows Writing shows Writing shows

strong a clear adequate little
understanding understanding understanding understanding

Mechanics Few (if any) Few errors Several errors Numerous

errors errors

TOTAL POINTS: /40

What I Can Do

Direction: Choose from the given options for your performance task:

Option 1
Prepare Vanilla Custard Sauce following the guidelines given.

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Option 2
Using available materials/ingredients at home, prepare/create your own
sweet sauce.

Note: Let somebody or any member of the family to watch over you while
you are doing the task (chosen option) and rate your performance using the
rubric below.

Performance Level and Dimensions

Excellent Very Satisfactory Needs No Poin

(4 pts.) Satisfact (2 pts.) Improvement Attempt ts
ory (1 pt.) (0 pt.) Earn
(3 pts.) ed

1. Use of Uses tools and Uses Uses tools and Uses tools and No
tools and equipment tools and equipment equipment attempt
equipment correctly and equipme correctly and incorrectly and
confidently at nt but less less
all times correctly confidently confidently
and sometimes most of the
confidentl time
y most of
the time

2. Manifests very Manifests Manifests Manifests less No

Application clear clear understanding understanding attempt
of understanding of understa of of the step- by-
procedure the step- by-step nding of the step-by- step procedure
s procedure the step- step procedure seeking
by-step but sometimes clarification
procedur seeks most of the
e clarification time

Works
Works independently
independently Works Works but with
with ease and independ independently assistance
confidence at all ently with with ease and from others
times ease and confidence most of the
confidenc sometimes time No attempt
e most of
the time

3. Safety Observes safety Observes Observes Most of the No

work precautions at all safety safety time not attempt
habits times precautio precautions observing
ns most sometimes safety
of the precautions
time

4.Complet Task is Task is Task is nearly Task is started No

eness of completed complete completed but not attempt
Task following the d following the completed
procedures in the following procedures in following the
activity the the project procedures in
improvement/inno procedur plan the project
vations es in the plan
project
plan

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 5.Time Work completed Work Work Work No
managem ahead of time complete completed completed attempt
ent d within ___(mins./hour ___(mins./hour
allotted s/days) s/days)
time beyond beyond
Total points

Assessment

Direction: Read the following statements carefully and choose the letter that best
describe the statements. Write your answers on your notebook.

1. This is a flavored liquid blend of ingredients that adds flavor and enhances the
appearance of the food.
A. Appetizer C. Dessert
B. Sauce D. Stock

2. Which of the following sauces is suited to a simple dessert?

A. cold sauce C. light sauce
B. hot fudge sauce D. rich sauce

3. This is a delightful contrast to a cold cornstarch pudding or vanilla ice cream.

A. Hot fudge C. Rich sauce
B. Hot sauce D. Light sauce

4. The following are thickening agents for sauce, EXCEPT

A. baking powder C. Cream
B. cornstarch D. egg

5. Which of the following containers is used to store sauces?

A. airtight jar C. Medium-sized bowl
B. Plastic bottle D. Small plastic bag

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 Answer Key

What I Know ? What I Have Learned ? Assessment

1. B ( Answer may vary ) 1. B
2. D 2. D
3. A 3. A
4. A 4. A
5. A . 5. A

References

Sandoval, Maria Teresa G., (1993). Culinary Arts 3 and 4, pp. 85-86.

Llgas, Avelina I., et al., Home Technology Food Management and Service I, pp. 62-
63.

Cookery Manual Module 1 of 2. Technical-Vocational-Livelihood Home Economics.

Janairo, Michicko, Kitchen Tools and Equipment, “Classifications and Types of

Desserts and their Uses”, January 16, 2016,
https://www.slideshare.net/heLLdeaddoLL/typesofdessert.

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net