Republic of the Philippines

Department of Education
REGION IV-A CALABARZON
CITY SCHOOLS DIVISION OF CABUYAO
MARINIG NATIONAL HIGH SCHOOL
BARANGAY MARINIG, CITY OF CABUYAO, LAGUNA

ACTIVITY SHEET NO.1 TLE10-COOKERY

Third Quarter
Learning Outcome 3 Prepare Sauces Required for Menu Item

Sauces One of the important components of a dish is the sauce. Sauces serve a particular
function in the composition of a dish. These enhance the taste of the food to be served as well as
add moisture or succulence to food that are cooked dry. Sauces also enhance the appearance of a
dish by adding luster and sheen. A sauce that includes a flavor complementary to a food brings
out the flavor of that food. It defines and enriches the overall taste and its texture.
Sauce is a fluid dressing for poultry, meat, fish, dessert and other culinary products. Sauce
is a flavorful liquid, usually thickened that is used to season, flavor and enhance other foods. It
adds:
1. Moistness 4. Appearance (color and shine)
2. Flavor 5. Appeal
3. Richness
Basic Sauces for Meat, Vegetables, and Fish
1. White sauce - Its basic ingredient is milk which is thickened with flour enriched with butter.
2. Velouté sauce- Its chief ingredients are veal, chicken and fish broth, thickened with blonde
roux.
3. Hollandaise – It is a rich emulsified sauce made from butter, egg yolks, lemon juice and
cayenne. Emulsion – (as fat in milk) consists of liquid dispersed with or without an emulsifier in
another liquid that usually would not mix together.
4. Brown sauce / Espagnole – It is a brown roux-based sauce made with margarine or butter,
flavor and brown stock.
5. Tomato – It is made from stock (ham/pork) and tomato products seasoned with spices and
herbs.

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
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 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 flour depends on its starch content. Bread flour is commonly
used in commercial cooking.

Address: Purok III, Brgy. Marinig, City of Cabuyao, Laguna

Telephone No.:(049) 543-2074
Email Address: 330524@deped.gov.ph
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
CITY SCHOOLS DIVISION OF CABUYAO
MARINIG NATIONAL HIGH SCHOOL
BARANGAY MARINIG, CITY OF CABUYAO, LAGUNA

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.

C. Common Problems in Sauce

1. Discarding 3. poor texture 5. oil streaking
2. oiling-off 4. syneresis (weeping)

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.

General Instructions
1. On a separate sheet, write your complete name, section, teacher’s name, subject and date
today.
2. Follow the directions carefully.

Activity 1:
Direct ions: 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 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 sauced B. Butter sauce
C. Hollandaise or a Dutch 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
5. Sauce made from a blend of salad oil, vinegar and seasoning.
A. Brown sauce B. Butter sauce
C. Tomato sauce D. White sauce

Activity 2. Situational Analysis

If you were assigned to prepare a Hollandaise sauce, what ingredients will you prepare? Put a
check (/) for the correct answer and a cross (X) for the wrong ones.
1. Butter 3. Lemon juice
2. Egg yolk 4. Paprika
5. Cayenne

Address: Purok III, Brgy. Marinig, City of Cabuyao, Laguna

Telephone No.:(049) 543-2074
Email Address: 330524@deped.gov.ph
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
CITY SCHOOLS DIVISION OF CABUYAO
MARINIG NATIONAL HIGH SCHOOL
BARANGAY MARINIG, CITY OF CABUYAO, LAGUNA

Activity 3. Name the Sauces Link:

Directions: Given are the different sauces that is used for dishes. Using the table below
classify each sauce as to Hot or Cold sauce.

Pan Gravy Hollandaise Sauce Mustard Tarragon Sauce Teriyaki Sauce White Sauce
Tomato Sauce Velouté sauce Garlic-Butter sauce Garlic Mayonnaise Vinaigrette

HOT SAUCE COLD SAUCE

Activity 4.
Direction. Fill in the blank. Choose the correct answer on the box given below and write it in
separate sheet.
bread flour thickens flour gelatinization thickened starch

1. A thickening agent sauce to the right consistency.

2. are the most commonly used thickeners for sauce making.
3. Roux is a cooked mixture of equal parts by weight of fat and .
4. Starches thicken by ____ which is the process by which starch granules absorb
water and swell many times their original sizes.
5. Sauce is a flavorful liquid, usually __that is used to season.
Activity 5
A. Interview one member of your family in your home and ask them the different food that have
sauces. List down 10.
B. Make research on at least ten sauces and the food where it is commonly used in the
Philippines. Include descriptions. Write in one whole sheet of paper.

Address: Purok III, Brgy. Marinig, City of Cabuyao, Laguna

Telephone No.:(049) 543-2074
Email Address: 330524@deped.gov.ph
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
CITY SCHOOLS DIVISION OF CABUYAO
MARINIG NATIONAL HIGH SCHOOL
BARANGAY MARINIG, CITY OF CABUYAO, LAGUNA

Address: Purok III, Brgy. Marinig, City of Cabuyao, Laguna

Telephone No.:(049) 543-2074
Email Address: 330524@deped.gov.ph