TECHNOLOGY AND

LIVELIHOOD EDUCATION
(COOKERY) 10
Mrs. Judy G. Aranza
 TECHNOLOGY AND LIVELIHOOD EDUCATION (COOKERY) 10

MODULE 13
Topic: Preparing and Evaluating Sauces

OVERVIEW
The sauce is a term used in cookery to describe a wide range of
flavored liquids that are served as part of the meal or dish. The addition
of a sauce to a dish can be used to transform the overall presentation of a
dish by adding flavor, moisture, richness, and visual appeal.
The sauce comes in a variety of different styles and consistencies.
They can be thick or thin, rich and creamy, or light and delicate.
Depending on the purpose, sauces can be strongly flavored, hot and
spicy, or even sweet to be served with a dessert.
How the sauce is presented will depend very much on the dish being
served. The sauce may be served partially masked over the food, served
under the food, or served in a separate dish or saucier.

LEARNING OBJECTIVES

At the end of the lesson, you will be able to:

a. Explain the functions of sauces in culinary arts.
b. Familiarize with the mother sauces and the procedures in preparing
each.
c. State the ingredients in preparing sauces.
d. Apply the techniques in finishing the sauce before serving.

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Engage

1. Do you enjoy your food if there is an accompanying sauce? What are the
sauces that are served with meats, chicken, and fish?

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Explore
Sauces are flavorful liquids that are used to
enhance the taste and appearance of food. They are usually
thickened. Sauces can be added to main dishes, vegetables,
fruits, and even desserts. Some are cooked and some are
uncooked.

Functions of Sauces
Enhance and/or add flavor to dishes
Add visual interest
Adjust moisture or moistens dry foods
Enhance the nutritional value of dishes
Adjust food texture

Essential Features of Sauces

The flavor and pungency of the sauce should complement
the dish to which it will be used.
The color is another important feature. Typically, the white
sauce complements the white meat while the brown sauce
complements the red meat.
The consistency of the sauce should neither be too thick nor
watery. This will greatly affect the texture of the dish for
which it is used. The sauce should be transparent or
translucent so that it will not hide the attractiveness of the
cooked dish.

FIVE MOTHER SAUCES

The term “mother” refers to any one of the five basic
sauces necessary for making various secondary sauces or
small sauces. Each of the mother sauces is made with
different liquid ingredients and different thickening agents.
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1. Béchamel sauce is a classic white sauce, named after its

inventor, Louis XIV’s steward Louis Béchamel. It is made by
thickening milk with white roux. The sauce is then flavored
with onions, cloves, and nutmeg, and simmered until creamy
and velvety smooth. It can be used as an ingredient in
baked pasta recipes like lasagna and casseroles. It is also
used as a base for some of the most common white sauces,
cream sauces, and cheese-based sauces. Some of the
small sauce, Nantua sauce, and cheddar cheese sauce.
2. Velouté sauce is a stock-based white sauce. It can be
made from chicken, veal, or fish stock. Each of the veloutés
forms the basis of its own respective secondary mother
sauce.
a. Supreme sauce is chicken velouté fortified with cream.
b. Allemende sauce is veal velouté thickened with a liaison
of egg yolks and cream.
c. White wine sauce is fish velouté with white wine and
heavy cream.
3. Espagnole sauce is sometimes referred to as the brown
sauce. It is made by thickening brown stock with a roux,
tomato purée, and mirepoix for deeper color and flavor. The
brown stock itself is made from bones that have first been
toasted to add color and flavor.
Espagnole is traditionally refined further to produce a rich,
deeply flavorful sauce called demi-glace. It consists of a
mixture of half Espagnole and half brown stock, which is
then reduced by half. It is the starting point for making
various small sauces like Iyonnaise sauce, Madeira sauce,
mushroom sauce, and Marchand de Vin sauce, among
others.
4. Hollandaise sauce is made by whisking clarified butter into
egg yolks resulting in a tangy, buttery sauce. It is an
emulsified sauce that uses clarified butter (pure butterfat) to
help the emulsion remain stable. The whole butter is not
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used because it contains water and milk solids, which can

break the emulsion. The liquid is then clarified butter while
the thickening agent is the egg yolk. It can be used on its
own, but it particularly complements seafood, vegetables,
and egg dishes. Small sauce made from hollandaise
includes Dijon sauce, béarnaise sauce, and Maltaise sauce.
5. Classic tomato sauce is quite similar to the traditional
tomato sauce used in making pasta and pizza, but it is more
flavorful and requires more preparation. It is prepared by
rendering salt and pork and then sautéing aromatic
vegetables. Tomatoes, stock, and ham bones are added
and simmered for hours. This sauce is usually cooked
evenly in an oven and without scorching. Some of the small
sauces made from classic tomato sauce are Spanish sauce,
creole sauce, and Portuguese sauce.

Ingredients in Preparing Sauce

Liquid
Thickening agent
• Roux
• Starch
• Beurre Manie
• The yolk of egg/cream/butter
• Vegetable purée
Other flavoring and seasonings
The flavorings add a different taste to the food while
seasoning enhances the natural flavor of the food. Salt and
pepper are the common seasonings added to sauces.
However, salt can be omitted when using a commercial base
instead of a prepared stock. Flavorings that are usually
added to sauces include alcohols, acids, and fresh herbs.

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Techniques in Finishing Sauces

The reduction can be used to concentrate on basic flavors,
to adjust textures, and to add new flavors to sauces.
Straining is usually done before the final seasoning. This is
an important step to bring the sauce texture to perfection
and to create a velvety smoothness to the sauce.
Deglazing is done by adding liquid, such as wine or stock, to
dissolve cooked food particles on the bottom of a sauté pan.
Enriching with butter and cream requires the addition of
liaison, cream, butter, or wine.
• A liaison of egg yolks and cream is used to finish the
sauce by giving it extra richness and smoothness.
• Heavy cream gives flavor and richness to the sauce.
• A butter is softened is swirled to warm sauce until it
melts. A sauce finished with butter should be served
immediately because when the sauce cools. The
butter may solidify. This technique gives an extra
shine to the sauce.
• Sherry and Madiera are frequently used as final
flavorings. These wines add richness and sweetness
to sauces. They are simply stirred into the warm
sauce.

Criteria for Evaluating Sauces

Appearance consists of visual characteristics. It should be
consistent with primary ingredients with no fancy colors
added. Apart from the color, consider the presence of lumps
since sauces are usually prepared using starch. Finally,
gelling should be just right. It should not be too thick.
Consistency is associated with the flow of liquid. For
sauces, it should not be too thin nor too thick.
The flavor is perceived through the combination of smell and
taste. Flavorings and seasonings that are added to the
sauce should be balanced.

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The temperature of the sauce should be considered when

serving. It should near 63°C.

Explain

Explain the functions of sauces in culinary arts.

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Extend

Complete the table below. Write two ingredients for each

category.

Category Sauce
Principal ingredients
liquid

Thickening agent

Seasoning and
flavorings

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Evaluate

A. Situational Analysis:
If you were assigned to prepare a Hollandaise sauce, what ingredients will
you buy? Put a check (/) for the correct answer and an (X) for the wrong
ones
_____1. cheese
_____2. butter
_____3. Egg white
_____4. Orange juice
_____5. Soy sauce

B. Write the sauce being referred to on the space provided.

__________ 1. Sauce that uses egg and melted butter.
__________ 2. Sauce prepared mainly from tomatoes.
__________ 3. Other term for brown sauce.
__________ 4. Sauce made from milk and cream.
__________ 5. A sauce prepared from light stock thickened by fat and flour.

This module is:

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REFERENCES: GRADE 10 COOKERY

Books
Department of Education. (2016, May). Junior High School Technical Livelihood
Education and Senior
High School – Technical-Vocational-Livelihood Track: Home Economics –
Cookery (NCII) {PDF].
Department of Education.

TESDA Cookery Training Regulation Promulgated 2016

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