PHILIPPINE NORMAL UNIVERSITY - SOUTH LUZON

The National Center for Teacher Education

The Technology and Livelihood Education Hub
Lopez, Quezon

COURSE TITLE: S2 TLEHE 01 TERM 2, A. Y. 2023-2024:

NAME: Manago, Aliah Bernadette U.
YEAR AND SECTION: Second Year – Bachelor of Technology and Livelihood Education
– Major in Home Economics
TIME:

I. OBJECTIVES

 Identify the preparation of sauces, dressing and garnishes

 Understand the difference between sauces, dressing and garnishes
 Demonstrate the preparation of sauces, dressing and garnishes

A. Content Standards

Analyze the ingredients and procedure of sauces, dressing and garnishes.

B . Performance Standards

The learners are able to demonstrate and understand of preparing sauces , dressing and
garnishes .

C. Learning Competencies/Objectives

II. CONTENT

Preparing Sauces , Dressing and Garnishes

III. LEARNING RESOURCES

A. References

1.Teacher's Guide

www.slideshare.net

 Lm household services g10

2. Learner's Material

Pages: None

Additional Materials

TLE-Grade 10 LM HOUSEHOLD: Prepare Sauces , Dressing and Garnishes LO4

 PHILIPPINE NORMAL UNIVERSITY - SOUTH LUZON
The National Center for Teacher Education
The Technology and Livelihood Education Hub
Lopez, Quezon

B. Other Learning Resources

Handmade instructional materials, chalk, blackboard, icebraker materials.

IV. PROCEDURE (2-3 minutes)

A. Preparatory Activity

1. Greetings

2. Checking of attendance

Checking prior knowledge (5 mins)

Title:Spin, Slide and Salute

Direction: Direction: All right, lets have knowledge checkup, let me see how much you
learned from your TLE class.

A. Review of previous lesson or presenting a new lesson. ( Motivation)

 PHILIPPINE NORMAL UNIVERSITY - SOUTH LUZON
The National Center for Teacher Education
The Technology and Livelihood Education Hub
Lopez, Quezon

Title: Matching type

Students will identify and match the sentence related in the topic written in the visual
materials provided.

Column A

1. A liquid or semi-solid accompaniment added to dishes to enhance their flavor and

moisture.

2. A mixture of herbs, spices, and other ingredients used to decorate and garnish dishes for
visual appeal.

3. An emulsion of oil, vinegar, herbs, and seasonings used to enhance the taste of salads and
other dishes.

4. This is super tasty , incredibly refreshing and east to make with just a handful of healthy
ingredients and most delicious way with this easy mango.

5. One of the five mother sauces of classical cuisine and not itself a finished sauce that is to
say, it isn't typically served as is. You could, however, simply season it with salt and pepper
and use it much as you would a basic gravy.

6. Made with crisp bacon and sharp cheddar cheese are a great party appetizer for the
holidays or anytime.

Column B

A. Veloute

B. Garnishes

C. Sauces
D. Dressing
E. Mango lime salad dressing
F. Bacon Cheddar Deviled Eggs

Answer :

1. C
2. B
3. D
4. E
5. A
6. F

B. Establishing purpose for the lesson ( Activity )

Title: Pera o Kahon

 PHILIPPINE NORMAL UNIVERSITY - SOUTH LUZON
The National Center for Teacher Education
The Technology and Livelihood Education Hub
Lopez, Quezon

Direction: The Learners ( 10 ) will voluntarily will coopearate and they will choose from A-
C that A ( Sauces ), B ( Dressing ) and C ( Garnishes ) .The teacher will show pictures that
some of the examples of Sauces , dressing and garnishes. And for the last standing student ,
this will be the one who choose in pera o kahon .

New lesson

C. Analysis

 Discussion of creating delicious and well-balanced sauces, dressings, and garnishes

for various dishes.
 Analyzing the textures of sauces, dressings, and garnishes is essential to ensure that
they complement the dish properly.
 PHILIPPINE NORMAL UNIVERSITY - SOUTH LUZON
The National Center for Teacher Education
The Technology and Livelihood Education Hub
Lopez, Quezon

Velouté is one of the five mother sauces of classical cuisine. It can be made with any white
stock, but this version, the chicken velouté, is made with chicken stock and is the most
common. There's also a veal velouté and a fish velouté.

Chicken velouté is the basis for the traditional Suprême sauce, as well as the classic
Mushroom sauce, the Aurora sauce and many others.

Note: Velouté is not itself a finished sauce that is to say, it isn't typically served as is. You
could, however, simply season it with salt and pepper and use it much as you would a basic
gravy.

Preparation Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes

Chicken Velouté is a classic French sauce made with a white roux and chicken stock. Here is
the step-by-step procedure to make Chicken Velouté:

Ingredients:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- Salt and pepper to taste

Step-by-Step Procedure:

1. Prepare the Ingredients: Measure out the butter, flour, and chicken stock. Have them ready
near the stovetop.

2. Make the Roux: In a saucepan, melt the butter over medium heat. Once melted, add the
flour and whisk constantly to form a smooth paste (roux). Cook the roux for a few minutes
until it turns a light golden color.
 PHILIPPINE NORMAL UNIVERSITY - SOUTH LUZON
The National Center for Teacher Education
The Technology and Livelihood Education Hub
Lopez, Quezon

3. Add Chicken Stock: Gradually pour in the chicken stock while whisking constantly to
prevent lumps from forming. Continue whisking until the mixture is smooth.

4. Simmer: Bring the mixture to a simmer over medium heat. Reduce the heat to low and let
the sauce simmer gently for about 20-30 minutes, stirring occasionally.

5. Season: Season the Chicken Velouté with salt and pepper to taste. You can also add herbs
or spices like thyme or garlic for additional flavor if desired.

6. Strain (Optional): If you prefer a smoother sauce, you can strain the Chicken Velouté
through a fine mesh sieve to remove any lumps or solids.

7. Serve: Chicken Velouté is a versatile sauce that can be used in a variety of dishes. Serve it
over chicken, vegetables, pasta, or use it as a base for other sauces.

8. Enjoy: Enjoy your homemade Chicken Velouté as a delicious and velvety sauce that adds
richness and flavor to your dishes.

Salad Dressing:

A step-by-step procedure to make Mango Lime Salad Dressing:

Ingredients:
- 1 ripe mango, peeled and diced
- Juice of 2 limes
- 2 tablespoons honey
- 1/4 cup olive oil
- Salt and pepper to taste

Step 1: Prepare the Mango

- Peel the ripe mango and dice it into small pieces.

Step 2: Blend the Ingredients

- In a blender or food processor, combine the diced mango, lime juice, honey, olive oil, salt,
and pepper.

Step 3: Blend Until Smooth

 PHILIPPINE NORMAL UNIVERSITY - SOUTH LUZON
The National Center for Teacher Education
The Technology and Livelihood Education Hub
Lopez, Quezon

- Blend the ingredients until you get a smooth and creamy consistency. You may need to
scrape down the sides of the blender to ensure everything is well mixed.

Step 4: Taste and Adjust Seasoning

- Taste the dressing and adjust the seasoning according to your preference. You can add more
honey for sweetness or lime juice for acidity.

Step 5: Store or Serve

- Transfer the mango lime dressing to a jar or container and refrigerate until ready to use.
Shake or stir before serving over your favorite salad.

Step 6: Enjoy
- Drizzle the mango lime dressing over your salad just before serving. Toss the salad to coat
evenly and enjoy the refreshing and flavorful dressing.

Garnishes :

The Bacon Cheddar Deviled Eggs recipe you provided is a delicious and easy-to-make
appetizer. Here is a concise step-by-step procedure to make Bacon Cheddar Deviled Eggs:

Ingredients:
- 12 eggs
- 1/2 cup mayonnaise
- 4 slices bacon
- 2 tablespoons finely shredded Cheddar cheese
- 1 tablespoon mustard

Instructions:
 PHILIPPINE NORMAL UNIVERSITY - SOUTH LUZON
The National Center for Teacher Education
The Technology and Livelihood Education Hub
Lopez, Quezon

1. Boil the Eggs:

- Place the eggs in a saucepan and cover them with cold water.
- Bring the water to a boil and then immediately remove the saucepan from heat.
- Cover the saucepan and let the eggs stand in the hot water for 10 to 12 minutes.
- Remove the eggs from the hot water and cool them. You can speed up the cooling process
by rinsing the eggs under cold running water.

2. Cook the Bacon:

- Meanwhile, cook the bacon in a large skillet over medium-high heat until evenly browned.
- Alternatively, you can wrap the bacon in paper towels and cook it in the microwave for
about 1 minute per slice.
- Crumble the cooked bacon and set it aside.

3. Prepare the Deviled Eggs:

- Peel the hard-cooked eggs and cut them in half lengthwise.
- Remove the egg yolks and place them in a small bowl.
- Mash the egg yolks with mayonnaise, crumbled bacon, shredded Cheddar cheese, and
mustard until well combined.

4. Fill and Chill:

- Stir in the mustard and make sure the mixture is smooth.
- Fill each egg white half with the yolk mixture, creating a rounded top.
- Refrigerate the Bacon Cheddar Deviled Eggs until you are ready to serve them.

5. Serve:
- Just before serving, you can garnish the deviled eggs with additional shredded Cheddar
cheese, bacon bits, or fresh herbs for extra flavor and presentation.

D. Abstraction

Guide Question

1. What are the key elements that make sauces, dressings, and garnishes essential in
culinary arts?

2. How can different types of sauces enhance the flavor and presentation of dishes?

3. What are some popular recipes for classic sauces like Bechamel, Hollandaise, and
Tomato sauce?

4. Why are garnishes important in adding visual appeal to dishes, and what are some
creative garnishing ideas?

5. How can homemade sauces and dressings be a healthier and more flavorful
alternative to store-bought options?

E. Application

Finding practical application of concepts and skills in preparing sauces , dressing and
garnishes.

Title: Put me in the Grocery Cart

 PHILIPPINE NORMAL UNIVERSITY - SOUTH LUZON
The National Center for Teacher Education
The Technology and Livelihood Education Hub
Lopez, Quezon

The class will be divided into 3 groups. The group leader will arrange the ingredients step by
step and from a picture that will be suit of every member, the group will identify what are the
procedure of preparing sauces , dressing and garnishes , then they will line according to the
first step and to the last . The leader will demonstrate the procedure .

Rubrics

Criteria Outstanding Proficient Satisfactory Limited

4 3 2 1

Understanding The flow of The flow of The flow of There's a

of the topic ideas are ideas are good, ideas are problem in the
and Quality of organize and the group are slightly not that flow of ideas,
Presentation smooth, the able to smooth, the the group are
group are performed step group are able prepared the
outstanding in by step to performed precedure of
(30 points) preparing preparation. line according sauces ,
sauces , to the first step dressing and
dressing and and to the last in garnishes in
garnishes . average . below average

Cooperation All group Group members Few group Some ground

members contribute to the members didn't members are
contribute a creation of the contribute to the not seen in
(25 points) significant identification in creation of the creation
identification of procedure of procedure, creation of the
step by step sauces , conflict arise line up ,
procedure. dressing and but resolved conflict arise
garnishes .

Creativity The group The group The group The group

performed an performed lined performed an performed a
effective way to up and convey average play below average
(25 points) convey the the ideas from and able to demonstration,
ideas from the the given convey ideas creative is
given and procedure . form the given slightly seen .
assigned procedure on
preparation . average

Engaging, The The The play is good There are dead

Enjoyable play demonstration demonstration scene, the
and Audience is excellent and is fun to watch, audience are
Impact clear. The audience confused and
are quite happy unsatisfied
The audience throughout the
(20 points) The audience are happy demonstration
are pleased and throughout the
ecstatic through arrangement.
out the
demontration.
 PHILIPPINE NORMAL UNIVERSITY - SOUTH LUZON
The National Center for Teacher Education
The Technology and Livelihood Education Hub
Lopez, Quezon

Total: 100
points

F. Generalization

• To summarize the important key points of the lesson. The teacher will show a picture , then
the learners will identify the picture example belong to sauces , dressing or garnishes.

G. EVALUATION

Directions: Write the letter S for "Sauces" , D for "Dressing" and G for "Garnishes" for every
sentences related on Preaparation of SDG. Write your answer in your notebook.

1. A liquid or semi-solid accompaniment added to dishes to enhance their flavor and

moisture. (_____)

2. A mixture of herbs, spices, and other ingredients used to decorate and garnish dishes for
visual appeal. (_____)

3. An emulsion of oil, vinegar, herbs, and seasonings used to enhance the taste of salads and
other dishes. (_____)

4. Edible items added to dishes as a finishing touch to add texture, color, and contrast to the
overall presentation. (_____)

5. A flavorful and often thickened accompaniment served alongside or poured over foods to
add richness and taste. (_____)

Answer:

1. Sauces

2. Garnishes

3. Dressing

4. Garnishes

5. Sauces
 PHILIPPINE NORMAL UNIVERSITY - SOUTH LUZON
The National Center for Teacher Education
The Technology and Livelihood Education Hub
Lopez, Quezon

H. Assignment

In your notebook, create a comprehensive and informative brochure that educates on the art
of preparing sauces, dressings, and garnishes.

V. REMARKS

VI. REFLECTION