Home Economics- Household Services

Week 2 (2nd Quarter)

Name: _______________________________________Year & Section: _____________ Date: _____________ Score: _____

Learning Competencies:
 identify tools, materials, and recipes in preparing sauces, dressings, and garnishes
 explain seasoning principles in sauce preparation
 apply techniques in sauce preparation
Lesson 1: Tools, Materials, and Recipes in Preparing Sauces, Dressings and Garnishes

Sauce is a seasoned thickened liquid which add flavor to a certain food. It can be spicy, sour, sweet and tasty and can be added to the
food to be a part of a main dish or as an accompaniment of the food. Sauces are an essential element in cooking practices in all parts of
the world.
Sauces may be used for savory dishes or for desserts. They can be prepared cold but served lukewarm, prepared and served cold, like
mayonnaise, or can be cooked like bechamel and served warm or again cooked and served cold like tomato sauce. Some sauces are
industrial inventions like Worcestershire sauce or other variations which can be bought in ready-made like soy sauce or ketchup.
However, there are still freshly prepared by the cook using their expertise.
The sauce used to flavor a salad is commonly called a salad dressing; well-known types include ranch, Thousand Islands, and
vinaigrette.
A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. It makes food
or drink items more visually appealing and may give added or contrasting flavor. Some garnishes are selected mainly to augment the
visual impact of the plate, while others are selected specifically for the flavor they may impart. Many garnishes are not intended to be
eaten, though for some it is fine to do so. Parsley is an example of a traditional garnish; this pungent green herb has small distinctly
shaped leaves, firm stems, and is easy to trim into a garnish.
You can familiarize the different tools and equipment in preparing sauces, salad dressings, and garnishes as shown below

TOOLS/EQUIPMENT
SAUCE Skillet, pan sauce, stock pots, ladle, measuring spoons, measuring cups, measuring glass, weighing scale,
stove/gas range
SALAD Salad spinner, vegetable chopper mandoline slicer, dressing jar, citrus juicer, paring knife, peeler, chopping
DRESSINGS board, mixing bowl, wooden spoon, measuring spoon, measuring cups, mixing bowl, strainer, shredder
GARNISHES Garnishing knife, twin curl cutter, spiral slicer, food decorator tool, paring knife, melon ball scoop, vegetable
peeler, chopping board, mixing bowl, strainer, shredder
Seasoning Principles in Sauce Preparation

Seasonings in general, are substances that enhance the natural flavor of a food or a combination of foods without changing its flavor.
Basic seasonings like salt and pepper are added dramatically to improve the flavor of the food without being specifically perceived or
detected as it is. It will bring out the hidden flavors. Some seasonings, called flavor enhancers, act somewhat differently. Food
seasonings add zest to our food. Filipinos have traditionally used varied spices, herbs and varied seasonings to enhance the flavor of
our native dishes. As a good cook you can show your skills in preparing food using natural seasonings available in the locality to
promote healthy cooked foods, not just by using certain additives or artificial flavoring in the process.

Basic Seasoning includes:

1. Salt is one of the oldest commodities known to man. It has played a major role in history. Salt is one of the widely used seasoning
and is also found naturally in some foods. For most cooked dishes, salt and other seasoning should be added in small increment, with a
tasting after each addition, until the most desirable taste is achieved.
2.Pepper is the dried unripe berry of a climbing vine. During drying, the green berry becomes dark brown or black.
 White pepper- is the kernel of the ripe red berry that has had the skin removed to reveal the white interior.
Red pepper- comes from the plants of the genus capsicum. It has also its distinctive flavor.
3. Flavor enhancers is known as Monosodium glutamate (MSG) that looks like salt.
4. Spices and Herbs. Spice is used to describe a variety of dried, aromatic vegetable products that are used in building the flavors of
prepared food. Herb usually refers to leaves and stem of soft stemmed plants that grow in temperate climates.
Sauce Preparation Techniques
Most of the sauce recipes are simply a matter of combining a few ingredients, though some of the classic sauces involve special
techniques that must be followed.
1. Deglazing. A cooking technique to remove and dissolve browned food residue from a pan to make a sauce, termed as a pan sauce,
that is often made to accompany sauteed meats.
2. Reduction. This is the thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering
or boiling which can be done by simmering or boiling a liquid like stock, sauce, wine, vinegar, fruit or vegetable juices until the
desired volume is reached by evaporation.
Reduction sauce is often a sauce made with the drippings and juices left over after cooking meat. These drippings are dense in flavor
and make a sauce intense with the cooking flavors from the dish. Other ingredients are added to these drippings to create a reduction
sauce, ranging from cream to vinegar to alcohol
3. Starch Thickness. Pie, gravy, pudding, stews and more are known for their thick consistency. Most cooks use common types of
powder to thicken their recipes without adding extra fat. The most commonly known types of thickener are starches, such as flour,
tapioca and cornstarch. These thickeners are not simply added by the spoonful, but they are carefully added in order to reach the
proper consistency. They also do not add much flavor. Different substances are recommended for different types of food. Choose
carefully and stir well to produce a thick, creamy or shiny filling.
 Sauce Varieties

One of the important components of a dish is the sauce. Sauces are often considered as one of the greatest tests of the chef
‘s skill. 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 juiciness 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.
1. Béchamel sauce
Béchamel is a basic white sauce and one of the five mother sauces of classical
cuisine. That means it's the starting point for making other sauces, like the
Cheddar Cheese sauce and the Mornay sauce.
2. Espagnole Sauce
Espagnole (pronounced like the word for Spanish: "español") is a basic brown sauce that is one
of the five mother sauces of classical cuisine. It's also the starting point for the demi-glace, a rich
and deeply flavorful sauce that is traditionally served with red meats.
3. Hollandaise sauce
Hollandaise is a wonderfully rich, lemony and buttery sauce that
goes with eggs, vegetables and poached fish. For safety, it's best to use pasteurized eggs
when making hollandaise sauce. Here's a resource that can help you locate pasteurized
eggs at retailers near you. Or if you prefer, you can pasteurize your own egg yolks at
home in the microwave.
4. Tomato Sauce
This simple, fresh tomato sauce recipe is perfect for pasta, pizza and lasagna. The secret
ingredient? Carrots, which give the tomato sauce a fresh flavor and add a nice sweetness.
Once the tomato sauce is puréed, you'll never see the carrots, but you will definitely taste the
difference.
5. Velouté sauce
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.
Salad Dressings
Kinds of Salad Dressings:
 Oil-based- oil and vinegar separate easily.
 Mayonnaise-emulsion of oil, vinegar or lemon juice and egg that do not separate.
 Cooked- looks like mayonnaise, but uses cooked starch to thicken it instead of eggs.
 Dairy - uses sour cream, yogurt, cottage cheese or buttermilk
 Low or no-fat- uses less oil or no oil.
ACTIVITY 1. Directions: Give a brief description of the items below and identify at least tools/equipment used in the preparation
process.
DESCRIPTION TOOLS/EQUIPMENTS NEEDED (at least 3)
SAUCE-
SALAD DRESSINGS-
GARNISHES-
ACTIVITY 2. Directions: Explain the following sauce preparation techniques below.

ACTIVITY 3. WORD HUNT Directions: Find five types of salad dressings in the puzzle below and describe them
briefly. Write your answer on the space provided.

Types of dressings - Description

1._________________ -______________________________
______________________________
2. ________________ - _____________________________
______________________________
______________________________
3. _________________ - _____________________________
_______________________________
4._________________ - ______________________________
______________________________
______________________________
5. ________________ - ______________________________
____________________________