10

Technology and
Livelihood Education
Home Economics
Household Services
Quarter 2 - Module 1b
Preparing Sauces, Dressings
and Garnishes (2)

Department of Education ● Republic of the Philippines

Technology and Livelihood Education Grade 10
Home Economics - Household Services
Alternative Delivery Mode
Quarter 2 - Module 1b: Preparing Sauces, Dressings and Garnishes (2)
First Edition, 2020

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Lesson Preparing Five “Mother
1 Sauces” and Their
Variations
Brief History of the Mother Sauces

A mother sauce is one of the components of classic French cuisine. It is a

sauce used to make other sauces. A French Chef named Marie Antoine-Carême
organized the French Mother Sauces in 19th century. Originally, there were four
base sauces namely, Allemande, Bechamel, Veloute and Espagnole. But in the
20thcentury, Chef Auguste Escoffier changed it. He demoted Allemande to
secondary sauce and replaced it with Veloute, and added tomato sauce and
hollandaise.

What’s New

Trivia:

When preparing French Cuisine, you need to know how to

make roux because 4 out of the 5 mother sauces are thickened by it.

What is Roux?

Roux is fat and flour cooked together, which is then added

to the liquid that you want to thicken. When this mixture is brought to a
boil, the flour thickens and it ends up with a sauce.

1
 What Is It

Five Mother Sauces

1. Béchamel Sauce

This is also known as white sauce and is considered as one of the classic
French “mother sauces”. This sauce is made with butter, flour and milk base
and is served for lasagna and cheese. Below is a recipe on how to prepare this
sauce.

Preparation Time: 5 minutes Cooking Time: 20 minutes

Total Time: 25 minutes

Ingredients
2½ cups whole milk
¼ stick unsalted butter
1/3 cup all-purpose flour
¼ onion, peeled
1 whole clove
Salt, to taste
Ground white pepper, to taste

Procedure

 In a saucepan, let the milk simmer to over medium heat. Stir it occasionally
and make sure not to let it boil.
 Meanwhile, in a separate saucepan, melt the butter over medium heat until
it's liquified. Make sure not to let it turn brown for that will affect the flavor.
 Using a wooden spoon, stir the flour into the melted butter a little bit at a
time, until it is fully combined into the butter, giving you a pale yellow-
colored paste, called roux. To cook off the taste of raw flour, heat the roux
for another minute or so.
 Now, using a wire whisk vigorously add the hot milk to the roux.
 At this moment, stick the pointy end of the clove into the onion and drop
them into the sauce. Let it simmer for about 20 minutes or until the total
volume has reduced by about 20 percent. Stir it frequently to make sure that
the sauce doesn't scorch at the bottom of the pan.
 Remove the sauce from the heat. Season it with salt and white pepper.

2
1. Espagnole Sauce

This is a classic brown sauce typically made from brown stock, mirepoix /
mir-pwah/ (a sautéed mixture of diced vegetables such as carrots, celery and
onion), and tomatoes, and thickened with roux and is traditionally served with
red meats. Espagnole is pronounced like the word for Spanish: "español".

Preparation Time: 15 minutes Cooking Time: 1 minute

Total Time: 16 minutes

Ingredients
½ cup onions, diced
¼ cup carrots, diced
¼ cup celery, diced
6 tsps. clarified butter
6 tsps. all-purpose flour
3 cups brown stock
2 tbsps. tomato purée
1 bay leaf
½ tsp. dried thyme
3-4 fresh parsley stems

Procedure

 Melt the butter over medium heat in a saucepan until it becomes frothy.
 Add the mirepoix and sauté it for a few minutes until it's lightly browned.
 Using a wooden spoon or ladle, stir the flour into the mirepoix a little bit at a
time, until it forms a thick paste or roux. Reduce the heat and cook the roux
for a few minutes until it's light brown.
 Now, slowly add the stock and tomato purée to the roux. Whisk it vigorously
to make sure it's free of lumps.
 Reduce the heat once it boils. Add the sachet and let it simmer for about 50
minutes or until the total volume has reduced by about one-third, stirring
frequently to make sure the sauce doesn't scorch at the bottom of the pan.
 Slowly remove the sauce from the heat and retrieve the sachet.
 Serve hot.

2. Hollandaise Sauce

This sauce is an emulsion of egg yolk, melted butter, and lemon juice and
is also known as a key ingredient of eggs Benedict.

3
 Preparation Time: 10 minutes Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients
1 cup clarified butter
4 egg yolks
2 tbsp lemon juice
1 tbsp cold water
Salt, to taste
Cayenne pepper, to taste

Procedure

 Over medium heat, heat an inch or two of water in a saucepan. Make sure
that your clarified butter should be warm, but not hot.
 Mix the egg yolks and the cold water in a glass. Whisk it for a few minutes,
until the mixture is light and foamy. At this point, you can now add a few
drops of lemon juice.
 When the water in the saucepan began to simmer, set the bowl directly
above the saucepan of simmering water. Make sure that the water itself
should not come in contact with the bottom of the bowl. Whisk the eggs for
a few minutes, until they're slightly thickened.
 Remove the bowl from the heat. Add the melted butter slowly at first, a few
drops at a time, while whisking vigorously. Once you add it too quickly, the
emulsion will break.
 Continue beating in the melted butter. As the sauce thickens, gradually
increase the rate at which you add it.
 After you've added all the butter, whisk in the remaining lemon juice and
season to taste with salt and cayenne pepper.
 It is best to serve hollandaise right away.

3. Tomato Sauce

The simplest way to make this sauce is through cooking the chopped
tomatoes with oil and let it simmered until it loses its raw flavor.

Preparation Time: 10 minutes Cook Time: 50 minutes

Total Time: 60 minutes

Ingredients
2 ½ cups whole tomatoes, with liquid
½ cup olive oil
4
 4 carrots, chopped
1 medium onion, chopped
2 cloves garlic, finely minced
1 tbsp. Kosher salt
2 tsps. sugar

Procedure

 Heat the olive oil for a minute over medium heat, in a large saucepan.
 Slowly add the onions and carrots and sauté for few seconds until the
onions are translucent but not brown.
 You can now add the tomatoes and the garlic. Let it simmer and cook
it for 30 to 45 minutes, uncovered until the sauce is slightly reduced.
 Remove from heat and pass through a food mill, or purée in a food
processor until smooth.
 Season to taste with salt and sugar.

4. Velouté Sauce (pronounced "vuh-loo-TAY")

Velouté is just like béchamel. It is considered a white sauce and both

are thickened with roux. The difference is béchamel has milk as its base while
velouté is made with stock.

Preparation Time: 5 minutes Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients
6 cups chicken stock
1/4 cup clarified butter
1/4 cup all-purpose flour

Procedure

 In a saucepan, heat the chicken stock to a simmer, then lower the heat so
that the stock just stays hot.
 For the meantime, in a separate saucepan, melt the clarified butter over
medium heat until it becomes foamy.
 With a wooden spoon / ladle, stir the flour into the melted butter a little bit at a
time, until it is fully combined into the butter, giving you a paste called roux.
Heat the roux for few minutes until it has turned a light blond color.
 Now, using a wire whisk, slowly add the hot chicken stock to the roux while
whisking it vigorously to make sure it is free of lumps.
5
  Let it simmer for about 30 minutes or until the total volume has reduced by
about one-third, stirring gradually to make sure the sauce doesn't scorch at
the bottom of the pan.
 Smooth and velvety should be the result of the sauce
 Remove the sauce from the heat.
 Make sure to keep the velouté covered until you're ready to use it.

What’s More

Arrange Me.

Directions: Below are the procedures on how to make the different sauces.
Arrange the steps chronologically by writing A for the first step, B for
the second and so on. Write the answers on your answer sheet.

I. Tomato Sauce

____ 1. In a large, heavy-bottomed saucepan, heat the olive oil for a minute
over medium heat.
____ 2. Add the onions and carrots, and sauté for a bit until the onions are
translucent but not brown.
____ 3. Add the tomatoes and garlic. Bring to a simmer and cook for 30 to 45
minutes, uncovered until the sauce is slightly reduced.
____ 4. Remove the sauce from heat and pass through a food mill, or purée in
a food processor until smooth, working in batches if necessary.
____ 5. Season to taste with Kosher salt and sugar.

II. Béchamel Sauce

____ 1. Stick the pointy end of the clove into the onion and drop them into the
sauce and let it simmer for about 20 minutes. Make sure that the
resulting sauce should be smooth and velvety.
____ 2. In a heavy-bottomed saucepan, bring the milk to a simmer over medium
heat, stirring occasionally and taking care not to let it boil.
____ 3. Using a wire whisk, slowly add the hot milk to the roux, whisking
vigorously to make sure it is free of lumps.
____ 4. Meanwhile, in a separate heavy-bottomed saucepan, melt the butter
over medium heat until it's liquefied.

6
 ____ 5. With a wooden spoon, stir the flour into the melted butter a little bit at a
time until it is fully incorporated into the butter giving you a pale yellow-
colored paste.

What I Have Learned

Fill in the Blanks

Directions: Read the paragraphs carefully and fill in the missing word/s.
Write the answers in your answer sheet.

I. Velouté Sauce
Like béchamel, velouté is considered a 1 ______ sauce and both
are thickened with 2 ______. Whereas béchamel has milk as its base, velouté is
made with 3 ______. Since there are three types of white stock – chicken, veal,
and fish, there are like-wise three types of velouté, but 4 ______ is the most
common.

This is the procedure in preparing the ______ velouté sauce: Heat the
chicken stock to a simmer in a medium saucepan, then lower the heat so that
the stock just stays hot. Meanwhile, in a separate heavy-bottomed saucepan,
melt the clarified 5 ______ over medium heat until it becomes frothy. Take care
not to let the butter turn brown, though that will affect the flavor. With a 6
______ spoon, stir the flour into the melted butter a little bit at a time, until it is
fully incorporated into the butter, giving it a pale yellow-colored paste. This
paste is called a 7 ______. Heat the roux for another few minutes or so, until it
has turned a light blond color. Using a wire whisk, slowly add the hot chicken
stock to the roux, whisking vigorously to make sure it is free of lumps. Simmer
for about 30 minutes or until the total volume has reduced by about 8 ______.
The resulting sauce should be 9 ______ and 10 ______. Remove the sauce
from the heat. Keep the velouté covered until you are ready to use it.

What I Can Do

Complete Me.

Directions: Using the diagram below, write the similarities of the “five mother
sauces” in the circle located at the center and its differences in the
rectangles.

7
 Bechamel Sauce

Espagnole Sauce Hollandaise Sauce

Tomato Sauce Veloute Sauce

Assessment

Match Me.

Directions: Match the Mother Sauce (Column A) to its corresponding

Description (Column B). Write the letter of your answer on
another sheet of paper.

Mother Sauce Description

___ 1. Béchamel Sauce a. This is also called as white sauce.

___ 2. Espagnole Sauce b. The simplest way to prepare this sauce is
through cooking the chopped tomatoes with oil
and let it simmer until it loses its raw flavor.
___ 3. Hollandaise Sauce c. This sauce is an emulsion of egg yolk, melted
butter and lemon juice.
___ 4. Tomato Sauce d. This is a classic brown sauce, typically made
from brown, stock, mirepoix, and tomatoes, and
thickened with roux and is traditionally served
with red meats.
8
 ___ 5. Velouté Sauce e. Like béchamel, this sauce is considered a white
sauce, and both are thickened with roux.

Check your Score! If your score is:

You are doing great! You really understand the lesson.
4-5
You are doing well but you need to work more on the items that
2-3
you’d missed.
You need to study harder. Ask help from your teacher, parents or
1 friend. You may read again the contexts to understand the lesson
more.

9
 Lesson Utilizing Proper
2 Ingredients in Preparing
Dressing for a Recipe
Brief History of Salad Dressings

Egyptians were known to be one of the first to use dressing on their

salads. They loved eating their salads with a mix of oil, vinegar, wine and oriental
spices. On the other hand, Babylonians, enjoyed theirs with only oil and vinegar
while Romans and Greeks used olive oil, vinegar, wine and honey with their
vegetables.

What’s New

Word Bank.

Directions: Identify the words being described in each item. Choose

your answer from the list of words inside the box. Write the
answers in your answer sheet.

Zesty Lemon Dressing Cooked dressings

Salad dressing Emulsion

Creamy dressing Agrodolce

Balsamic Vinaigrette Dressing Ranch Dressing

Vinaigrette Coconut Cream Dressing

Honey Mustard Dressing Italian Dressing

Apple Cider Vinegar Dressing Ginger Turmeric Dressing

Avocado Cilantro-Lime Dressing

10
 _______ 1. This is a mixture of two liquids that do ordinarily not mix together.
_______ 2. This is an oil-in-water emulsion, analogous to mayonnaise.
_______ 3. These are usually thickened by adding egg yolks and resemble as
creamy dressing.
_______ 4. This is usually a mixture or emulsion of salad oil and vinegar, often
flavored with herbs, spices, salt, pepper, sugar, and other ingredients.
_______ 5. This is usually mayonnaise-based, which may also contain yogurt,
sour cream, buttermilk, or milk.
_______ 6. This word means ‘sweet and sour’.
_______ 7. The main ingredient of this dressing is balsamic vinegar.
_______ 8. This is a mayonnaise-based dressing with a twist.
_______ 9. This is a citrusy dressing.
_______ 10. This is slightly sweet, slightly tart dressing.
_______ 11. This is a versatile dressing; this one goes equally well with green
salads, steamed veggies, chicken, fish, and meats.
_______ 12. This is a zesty and flavorful dressing.
_______ 13. Aside from being a dressing, it can also be used for marination
purposes.
_______ 14. This dressing works best with bean salads, vegetable bowls, and
mixed greens.
_______ 15. It is the perfect blend of tangy, creamy and healthy dressing.

What Is It

What Is Salad Dressing?

Salad dressing is an oil-in-water emulsion, similar to mayonnaise. It is a

seasoned mixture of liquids that is added to a salad, or in other words, this is
sauce for salads.

In cooking, an emulsion is a mixture of two liquids that do not ordinarily

combine together, like oil and vinegar. This has 2 types – temporary and
permanent. An example of a temporary emulsion is a simple vinaigrette while
mayonnaise is a permanent emulsion.

Three Basic Types of Salad Dressings

1. Vinaigrette is a mixture or emulsion of salad oil and vinegar, often flavored

with herbs, spices, salt, pepper, sugar, and other ingredients.
11
 2. Creamy Dressings are usually mayonnaise-based, which may also contain
yogurt, sour cream, buttermilk, or milk.
3. Cooked Dressings, also known as creamy dressings, are usually thickened
by adding egg yolks and gentle heating.

Easy to Make Salad Dressings

1. Balsamic Vinaigrette Dressing

This dressing is considered classic and it usually works with various

kinds of salads.

Ingredients
3/4th cup extra virgin olive oil
1/4th cup balsamic vinegar
Salt, to taste
Freshly ground pepper

Method

Combine all the ingredients in a jar but shaking it vigorously. Taste the
dressing to see if it needs any modifications. If the dressing tastes too sharp,
you can add more oil. If it tastes too dense, you can add more balsamic
vinegar. Adding mustard, garlic, herbs, honey or brown sugar is also
applicable.

2. Ranch Dressing

This dressing is mayonnaise-based but with a twist.

Ingredients
1 cup mayonnaise
1/2 cup sour cream or buttermilk
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt
Freshly ground black pepper

Method

Get a large bowl and put all the ingredients in it. Whisk until they are
12
combined well. Cover and refrigerate for 30 minutes before you serve it.

3. Honey Mustard Dressing

This dressing is considered as versatile, since this one goes well

with green salads, steamed veggies, chicken, fish, and meats.

Ingredients
1/4 cup + 1 tablespoon mustard
1/4 cup honey
1/4 cup cider vinegar
1 1/2 teaspoons kosher salt
1/4 cup + 2 tablespoons vegetable oil

Method

Combine the mustard, vinegar, honey, and salt in a large bowl. The oil
can be added gradually while whisking to make the dressing creamy. You can
store it in the refrigerator and use it for up to 3 days.

4. Coconut Cream Dressing

This dressing is somewhat sweet and slightly tart.

Ingredients
1 can cream of coconut
1/4 cup cider vinegar
20 grams of dry salad dressing mix

Method

In a small bowl, you add all ingredients. Gradually mix all the
ingredients until well combined. Store in a refrigerator, and serve cold.

5. Italian Dressing

This is known as zesty and flavorful dressing.

Ingredients:
6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
13
 2 garlic cloves, chopped
1 teaspoon dried basil
1/4 teaspoon dried crushed red pepper
Dried oregano

Method

In a small to medium bowl, whisk all the ingredients. Season it with salt
and pepper depending on your taste. Store it in refrigerator and use it over the
next 24 hours.

6. Zesty Lemon Dressing

This is also known as a citrusy dressing.

Ingredients
1/4 cup canola oil
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1 tablespoon rice vinegar
1 tablespoon chopped scallions
1/4 teaspoon garlic powder
1/4 teaspoon dried dill

Method

Put all the ingredients in the bottle or jar with a tight lid and shake it
well.

7. Agrodolce Dressing

Agrodolce means ‘’sweet and sour’’.

Ingredients
3 tablespoons sugar
3/4 cup dry red wine
3 tablespoons balsamic vinegar
2 teaspoons minced garlic
3/4 teaspoon black peppercorns
3/4 teaspoon chopped rosemary leaves
3 tablespoons extra virgin olive oil
2 teaspoons fresh lime juice
Salt
14
Method

In a small saucepan, put 3 tablespoons of sugar. Shake pan over high

heat, but don’t stir. Do this until the sugar is liquified and changes color. Take
the pan off the heat and add the dry red wine and balsamic vinegar. When the
sugar hardens, put the pan back on the flame. Add the garlic, black
peppercorns, rosemary leaves, and salt. Stir for a few minutes or until the
sugar melts again and the mixture reduces to about 3/4 cup. Take it off the
heat and leave the mixture for about 2 hours. Pour it into a small bowl through
a fine strainer. Whisk in the olive oil and lime juice. Serve fresh.

8. Apple Cider Vinegar Dressing

It is a dressing but can also be used for marination purposes.

Ingredients
1/4 cup apple cider vinegar
1/2 cup olive oil
2 teaspoons Dijon mustard
1 tablespoon garlic, minced
Sea salt and pepper, to taste

Method

In a blender, add all the ingredients and blend it until everything is

combined well. Add salt and pepper depending on your taste preference, and
store it in the refrigerator.

9. Ginger Turmeric Dressing

This dressing works best with bean salads, vegetable bowls, and mixed
greens.

Ingredients
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon turmeric
1/2 teaspoon ground ginger

Method

Combine and mix all the ingredients together. Store the dressing in a jar
and refrigerate.
15
 10. Avocado Cilantro-Lime Dressing

It is the perfect blend of tangy, creamy and healthy dressing.

Ingredients
1 avocado, pitted and peeled
1/2 cup plain yogurt
1 cup plain almond milk
1 cilantro bunch, leaves only
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1 tablespoon lime juice

Method

In a blender, combine the avocado, plain yogurt, fresh cilantro leaves,

garlic powder, sea salt, lime juice, and almond milk. Blend until everything is
combined well. You can add some more almond milk if the consistency is too
thick.

What’s More

Jumbled Letters

Directions: Arrange the jumbled letters to identify the word being described in
each sentence. Write the answer in your notebook.

SMIEOULN 1. This is a mixture of two liquids that do not ordinarily

mix together, like oil and vinegar.
IANIVGERTTE 2. This is usually a mixture or emulsion of salad oil and
vinegar.
HCARN 3. This is a mayonnaise-based dressing with a twist.
ONCUTCO RCAEM 4. This is slightly sweet, slightly tart dressing.
TIAILNA 5. This is a zesty and flavorful dressing.
GRADOECOL 6. This dressing means ‘sweet and sour’.
OCKODE 7. This dressing is usually thickened by adding egg yolks
and gently heating.
RECAMY 8. This dressing is usually mayonnaise-based, which
may also contain yogurt, sour cream, buttermilk, or
milk.
16
 EZSTY ELMNO 9. This is a citrusy dressing.
IGGENR UTREMRIC 10. This dressing works best with bean salads,
vegetable bowls, and mixed greens.
PAPEL CDIER IVNGERA 11. This dressing can also be used for marination
purposes.
OHNYE UMSATRD 12. This is a versatile dressing, which goes equally well
with green salads, steamed veggies, chicken, fish,
and meats.

What I Have Learned

Fill in the Blanks

Directions: Read the paragraphs carefully and fill in the missing word/s. Write
the answers in your notebook.

I. Brief History of Salad Dressings

1 ______ were one of the first to use dressings on their greens. They
enjoyed their salads with a mix of oil, vinegar, wine and oriental spices. 2
______, however, enjoyed theirs with only oil and vinegar. 3 ______ and 4
______ caught on quickly and began eating their vegetables with olive oil,
vinegar, wine and honey.

II. Salad Dressing

Salad Dressing is an 5 ______ emulsion, analogous to 6 ______. It is a

seasoned mixture of liquids that is added to a 7 ______, or in other words, this
is sauce for salads.

In cooking, an 8 ______ is a mixture of two liquids that do not ordinarily

mix together, like oil and vinegar. An example of a 9 ______ emulsion is a
simple vinaigrette while mayonnaise is a 10 ______ emulsion.

17
 What I Can Do

Directions: Make your own salad dressing recipe using the available resources
/ ingredients in your home. Design your recipe artistically. Your
output will be assessed using the score sheet below.

Score Sheet

Recipe Name: ________________ Date:____________

Preparing Time: _______________ Cooking Time: ____

Criteria Percentage Score

Content 60%
Design 40%
TOTAL 100%

Comments and Suggestions:

_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________

Assessment

Venn Diagram

Directions: Use this 3-circle-venn diagram to compare and contrast the 3

basic types of salad dressings. In the outer circles, write
things about them that are different. In the center circles, write
things that are alike (between two things or all three,
depending on how the circles overlap). Write the answers in
your notebook.

18
 Vinaigrette

Creamy Dressings Cooked Dressings

Answer Key

Lesson 1 Lesson 1

What's More What I Have Learned

Arrange Me. 1. white
I. 2. roux
1. A 3. stock
2. B 4. chicken
3. C 5. butter
4. D 6. wooden
5. E 7. roux
II. 8. 1/3
1. E 9. smooth
2. A 10. velvety
3. D
4. B Assessment
5. C 1. a
2. d
3. c
What I Can Do 4. b
Answers may vary. 5. e

19
 Answer Key

Lesson 2 Lesson 2 Lesson 2

What’s New What's More What I Have Learned

1. Emulsion 1. Egyptians
2. Salad dressing Jumbled Letters 2. Babylonians
3. Cooked dressing 1. Emulsion 3. Romans
4. Vinaigrette 2. Vinaigrette 4. Greeks
5. Creamy dressing 3. Ranch 5. Salad dressing
6. Agrodolce 4. Coconut cream 6. Mayonnaise
7. Balsamic vinegar 5. Italian 7. Salad
8. Ranch dressing 6. Agrodolce 8. Emulsion
9. Zesty lemon 7. Cooked 9. Temporary
10. Coconut cream 8. Creamy 10. Permanent
11. Honey mustard 9. Zesty lemon
12. Italian 10. Ginger turmeric What I Can Do
13. Apple cider vinegar 11. Apple cider vinegar Answers may vary.
14. Ginger turmeric 12. Honey mustard
15. Avocado cilantrolime Assessment
Answers may vary.

References

“How to Garnish”. How Stuff Works. https://recipes.howstuffworks.com/tools

and-techniques/how-to-garnish-cooking1.htm

K to 12 Basic Education Program Technology and Livelihood Education Home

Economics Household Services Specialization Course for Grade
10 Learner’s Material. 2016.

K to 12 Basic Education Program Technology and Livelihood Education Home

Economics Household Services Specialization Course for Grade 10
Teacher’s Guide. 2016.

“Sauces, garnishes and accompaniments. “TAFE NSW Sydney eLearning

Moodle.https://sielearning.tafensw.edu.au/toolboxes/Kitchen/tools/kitchen/s
erve/sauces.html.

“Tools for Making Quick Salads”. Primavera Kitchen. 2020.https://www.prim

averakitchen.com/tools-making-quick-salads/
20
“15 Essential Salad Making Tools” Saffron Trail. 2019. https://www.saffron
trail.com/essential-salad-making-tools/Cox, Chuck. “Difference Between
Spice & Seasoning. 2020. https://www.leaf.tv/articles/difference-between-
spice-seasoning/

“Crafting A Perfect Seasoning”. One and Done Seasoning. 2016.

https://www.oneseasoning.com/blogs/news/crafting-a-
perfectseasoning#=Enhancementt%3A%20One%20of%20the%20unctionfs
,enhancer%20(as%20is%20cumin.

Lalonde, Maria Cristina. “The Secret to Making Incredible Sauces”. Mashed.

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For inquiries or feedback, please write or call:

Department of Education - Division of Bukidnon

Office Address: Fortich Street, Sumpong, Malaybalay City, Bukidnon
Telefax: (088) 813-3634
E-mail Address: bukidnon@deped.gov.ph
Website: depedbukidnon.net.ph

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