Grade

Grade
1010

TLE-HE
COOKERY
QUARTER 3 – MODULE 2

PREPARE SAUCES REQUIRED

FOR MENU ITEMS
I – INTRODUCTION

In cooking, a sauce is a liquid, cream, or semi solid-food, served on or used in

preparing other foods. Most sauces are not normally consumed by themselves, they
add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the
Latin salsa, meaning salted.

II – MODULE CONTENT

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. Veloute 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.

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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

Thickening agent – thickens sauce to the right consistency. The sauce must
be thick enough to cling lightly to the food.
Starches are the most commonly used thickeners for sauce making. Flour is
the principal starch used. Other products include cornstarch, arrowroot, waxy
maize, pre-gelatinized starch, bread crumbs, and other vegetables and grain
products like potato starch and rice flour.
Starches thicken by gelatinization, which is the process by which starch
granules absorb water and swell many times their original sizes.
Starch granules must be separated before heating in liquid to avoid lumping.
Lumping occurs because the starch on the outside of the lump quickly gelatinizes
into a coating that prevents the liquid from reaching the starch inside.

Starch granules are separated in two ways:

• Mixing the starch with fat. Example: roux
• Mixing the starch with a cold liquid. Example: slurry

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. It is sometimes browned for use in
brown roux. Heavily browned flour has only 1/3 the thickening power of not
brown flour.

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 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.

• White roux – cooked just enough to cook the raw taste of flour;
used for béchamel and other white sauces based on milk.

• Blond roux – cooked little longer to a slightly darker color; used for
veloutes´.

• Brown roux – cooked to a light brown color and a nutty aroma.

Flour may be browned before adding to the fat. It contributes flavor
and color to brown sauces.

C. Common Problems in Sauce

1. Discarding 3. poor texture 5. oil streaking

2. oiling-off 4. synersis (weeping)

METHODS OF PREPARING SAUCES

Sauces Blanches
(White Sauce)
Purpose Butter Flour Liquid: Milk or Stock or Cream
Light Sauce 1 tbsp. 1 tbsp. 1 cup

General Sauce 1½ tbsps. 1 ½ tbsp. 1 cup

Thick Sauce 5 tsps. 2 tbsps. 1 cup
Soufflé Sauce 2 tbsps. 2 tbsps. 1 cup

Hygienic Principles and Practices in Sauce Making

1. Make sure all equipment is perfectly clean.

2. Hold sauce no longer than 1 ½ hours. Make only enough to serve in this time, and
discard any that is left over.
3. Never mix an old batch of sauce with a new batch.
4. Never hold hollandaise or béarnaise or any other acid product in aluminum. Use
stainless-steel containers.

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Making Roux

Procedure

1. Melt fat.
2. Add correct amount of flour, and stir until fat and flour is thoroughly mixed.
3. Cook to the desired degree of white, blond or brown roux.

Basic Finishing Techniques in Sauce Making

1. Reduction
• Using reduction to concentrate basic flavors.
The water evaporates when simmered. The sauce becomes more
concentrated and more flavorful.
• Using reduction to adjust textures
The sauce may be simmered until it reaches the desired thickness. Stock or
other liquid may be added to thickened sauce to thin it out, then simmer to reduce to
the right consistency.
• Using reduction to add new flavors.
Glazes or reduced stocks are added to sauces to give flavor.

2. Straining

This is very important in order to produce a smooth, lump free sauce.

Straining through a china cap lined with several layers of cheesecloth is effective.

3. Deglazing

To deglaze means to swirl a liquid in a sauté pan to cooked particles of food

remaining on the bottom.
Liquid such as wine or stock is used to deglaze then reduced by one-half or
three-fourths. This reduction, with the added flavor of the pan drippings, is then
added to the sauce.

4. Enriching with butter and cream

• Liaison mixture of egg yolks and cream added to sauce to give extra richness and
smoothness.
• Heavy cream- added to give flavor and richness to sauce
• Butter - Add softened butter to hot sauce and swirl until it melts. Serve immediately
to prevent separation of butter. Butter gives extra shine and smoothness to the sauce.

5. Seasoning – adds and develop flavor

Ex: salt
lemon juice

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 cayenne
white pepper
sherry and Madeira

III – ACTIVITIES/EXERCISES

A. Directions: Choose the correct answer from the given choices. Write the letter of
your answer in your answer sheet.

1. Its chief ingredients are veal, chicken or fish broth, thickened with blonde roux.
a. white sauce c. hollandaise sauce
b. velouté sauce d. brown sauce
2. It is made from stock and tomato products, seasoned with spices and herbs
a. tomato sauce c. brown sauce
b. hollandaise sauce d. white sauce
3. Its basic ingredient is milk which is thickened with flour enriched with butter.
a. brown sauce c. white sauce
b. tomato sauce d. velouté sauce
4. It is a rich emulsified sauce made from butter, egg yolks, lemon juice and cayenne.
a. hollandaise sauce c. velouté sauce
b. brown sauce d. white sauce
5. It is a brown roux-based sauce made with margarine or butter, flavor and brown stock.
a. tomato sauce c. brown sauce
b. velouté sauce d. hollandaise sauce
6. It is a flavorful liquid, usually thickened that is used to season, flavor and enhance other
foods.
a. roux c. sauce
b. hot sauce d. cold sauce
7. It is a sauce made just before they are to be used.
a. roux c. sauce
b. hot sauce d. cold sauce
8. It is a sauce cooked ahead of time, then cooled, covered and placed in the refrigerator
to chill.
a. roux c. sauce
b. hot sauce d. cold sauce
9. It is a cooked mixture of equal parts by weight of fat and flour.
a. roux c. sauce
b. hot sauce d. cold sauce
10. It thickens sauce to the right consistency and it must be thick enough to cling lightly
to the food.
a. thickening agent c. fat
b. flour d. starch

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B. Directions: Complete the sentences by writing on the lines the correct word or group of
words. Choose your answers from the box.

1. Using clarified ___________ results to finest sauces because of its flavor.

2. ___________ used as a substitute for butter because of its lower cost.
3. __________ can be used for roux but it adds no flavor.
4. Using __________ adds and develop flavor.
5. To give flavor and richness to sauce we may add __________.
6. __________ is very important in order to produce a smooth, lump free sauce.
7. To __________ means to swirl a liquid in a sauté pan to cooked particles of food remaining
on the bottom.
8. Using __________ to concentrate basic flavors.
9. __________ is the principal starch used as thickening agent.
10, Starch granules must be separated before heating in liquid to avoid __________.

lumping deglaze margarine

flour butter vegetable oil
heavy cream staining reduction
seasoning

C. Directions: Match Column A with Column B. Write the letter of your answer on your answer
sheet.

COLUMN A COLUMN B
_____ 1. It is used to concentrate basic flavors, a. deglazing
to adjust textures and to add new flavors.
_____ 2. This is very important in order to produce b. seasoning
a smooth, lump free sauce.
_____ 3. It means to swirl in a sauté pan to cooked c. reduction
particles of food remaining on the bottom.
_____ 4. Liaison mixture of egg yolks and cream d. straining
added to sauce to give extra richness and
smoothness.
_____ 5. It adds and develop flavor. e. enriching with butter and cream

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Grade 10 Cookery Learning Material – pp. 271 – 284
Reference:
Activity A Activity B Activity C
1. B 1. butter 1. c
2. A 2. Margarine 2. d
3. C 3. vegetable oil 3. a
4. A 4. seasoning 4. e
5. C 5. heavy cream 5. b
6. C 6. straining
7. B 7. deglaze
8. D 8. reduction
9. A 9. flour
10. A 10. lumping
ANSWER KEY:
Name: _________________________________________ Date: ____________

Grade/Section: __________________________________ Score: _____________

SUMMATIVE ASSESSMENT

I - Directions: Write TRUE if the statement is correct and FALSE if it is wrong. Write your
answer on your answer sheet.
_____ 1. One of the important components of a dish is the sauce.
_____ 2. Sauces serve a particular function in the composition of a dish.
_____ 3. Sauces enhance the taste of the food.
_____ 4. Sauce does not enhance the appearance of a dish.
_____ 5. Sauce is a fluid dressing for poultry, meat, fish, dessert and other culinary products.
_____ 6. Sauce is a flavorful liquid, usually thickened that is used to season, flavor and enhance
other foods.
_____ 7. Sauce defines and enriches the overall taste of the food.
_____ 8. Sauces does not add moisture or succulence to food that are cooked dry.
_____ 9. A sauce that includes a flavor complementary to a food brings out the flavor of that food.
_____10. In sauce making, make sure all equipment is perfectly clean.
_____11. Never mix an old batch of sauce with a new batch.
_____12. Never hold hollandaise or any other acid product in alluminum.

II - Directions: Unscramble the letters to form the correct word and write it on your answer
sheet.

1. PAOLENGSE – is a brown roux-based sauce made with margarine or butter, flavor and brown
stock.
2. AMTOOT UACES – is made from stock and tomato products seasoned with spices and herbs.
3. AISEDNALHOL SCEAU – it is a rich emulsified sauce made from butter, egg yolks, lemon
juice and cayenne.
4. SOINMULE – consists of liquid dispersed with or without an emulsifier in another liquid that
usually would not mix together.
5. UACES HITWE – its basic ingredient is milk which is thickened with flour enriched with butter.
6. SAEUC ETUOLEV – its chief ingredients are veal, chicken and fish broth, thickened with blonde
roux.
7. SECUAS DCLO – cooked ahead of time, then cooled, covered, and placed in the refrigerator.
8. THO SECUAS – made just before they are to be used.

III - Directions: Enumerate the five (5) common problems in sauce making

1. ___________________________________

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2. ___________________________________
3. ___________________________________
4. ___________________________________
5. ___________________________________