9

Technology and
Livelihood Education
Quarter 4 – Module 3:
Selecting and Preparing Sweet Sauces
COOKERY NC II
TLE (Cookery NC II) – Grade 9
Self-Learning Module
Quarter 4 – Module 3: Select and Prepare Sweet Sauces
First Edition 2021
Republic Act 8293, section 176 states that: No copyright shall
subsist in any work of the Government of the Philippines. However, prior
approval of the government agency or office wherein the work is created shall
be necessary for the exploitation of such work for a profit. Such agency or
office may, among other things, impose as a condition the payment of
royalties. Borrowed materials (i.e., stories, songs, poems, pictures, photos,
brand names, trademarks, etc.) included in this book are owned by their
respective copyright holders. Every effort has been exerted to locate and
seek permission to use these materials from their respective copyright
owners. The publisher and authors do not represent nor claim ownership
over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer : John Lerry R. Ibuan

District Management Team:

District Supervisor : Longino D. Ferrer, EdD

School Head in – charge : Afredo P. Galano, PhD

District SLM Content Editors : Mark Journey L. Fermin, PhD

District SLM Language Reviewer : Vilma A. Ramos
District SLM Design and Layout Evaluator : Jayson C. Ferrer, EdD
Illustrators : Jay C. Visperas
Wilson A. Cayabyab
DIVISION MANAGEMENT TEAM:
OIC, Schools Division Superintendent : Ely S. Ubaldo, CESO VI
Asst. Schools Division Superintendent : Marciano U. Soriano, Jr., CESO VI
Chief Education Supervisor, CID : Carmina C. Gutierrez, Ed.D
Education Program Supervisor, LRDMS : Michael E. Rame, EdD
Education Program Supervisor, TLE : Cielito Fe D. Angeles, EdD

Printed in the Philippines by: Schools Division Office Pangasinan 1

Department of Education – SDO Pangasinan 1
Office Address: Alvear St., East Capitol Grounds, Lingayen, Pangasinan
Telefax: (075) 522-2202
Website: [email protected]
 9
Technology and
Livelihood Education
Quarter 4 – Module 3:
Selecting and Preparing Sweet Sauces
COOKERY NC II
Introductory Message For the facilitator:

Welcome to TLE 9 (Cookery NC II) Self-Learning Module (SLM) on

Selecting and Preparing Sweet Sauces.

This module was collaboratively designed, developed and

reviewed by educators both from public and private institutions to assist
you, the teacher or facilitator in helping the learners meet the standards
set by the K to 12 Curriculum while overcoming their personal, social,
and economic constraints in schooling.

This learning resource hopes to engage the learners into

guided and independent learning activities at their own pace and time.
Furthermore, this also aims to help learners acquire the needed 21st century
skills while taking into consideration their needs and circumstances.

As a facilitator, you are expected to orient the learners on how to use

this module. You also need to keep track of the learners' progress while
allowing them to manage their own learning. Furthermore, you are expected
to encourage and assist the learners as they do the tasks included in the
module
 For the learner:

Welcome to the TLE 9 (Cookery NC II) Self-Learning Module (SLM) on

Selecting and Preparing Sweet Sauces.

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while
being an active learner.

This module has the following parts and corresponding icons:

What I Need to This will give you an idea of the

Know skills or competencies you are
expected to learn in the module.

This part includes an activity that

aims to check what you already
know about the lesson to take. If
What I Know
you get all the answers correct
(100%), you may decide to skip
this module.

This is a brief drill or review to help

What’s In you link the current lesson with the
previous one.

In this portion, the new lesson

will be introduced to you in
What’s New various ways; a story, a song,
a poem, a problem opener, an
activity or a situation.

This section provides a brief

discussion of the lesson. This aims
What is It to help you discover and
understand new concepts and
skills.
This comprises activities
What’s More for independent practice to solidify
your understanding and skills of
the topic. You may check the
answers to the exercises using the
Answer Key at the end of the
module.
 What I Have This includes questions or
Learned blank sentence/paragraph to be
filled in to process what you
learned from the lesson.

This section provides an activity

What I Can Do which will help you transfer your new
knowledge or skill into real life
situations or concerns.

This is a task which aims to evaluate

your level of
Assessment
mastery in achieving the learning
competency.

In this portion, another activity will be

Additional Activities given to you to enrich your knowledge
or skill of the lesson learned.

Answer Key This contains answers to all activities

in the module.

At the end of this module you will also

find:

References This is a list of all sources

in used in developing this module
The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part
of the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the
other activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.

If you encounter any difficulty in answering the tasks in this module, do

not hesitate to consult your teacher or facilitator. Always bear in mind that
you are not alone.

We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!
 What I Need to Know

This module was designed and written with you in mind. It is here to
help you master the concepts and procedures in dessert sauces. Discussing
the varieties of dessert sauces and applying correct procedures in preparing
sauces is highlighted in this module. The language used recognizes the
diverse vocabulary level of students. The lessons are arranged to follow the
standard sequence of the course. But the order in which you read them can
be changed to correspond with the textbook you are now using.

The module is about:

Selecting and Preparing Sweet Sauces

After going through this module, you are expected to be able to:

• Identify varieties of sweet sauces

• Prepare dessert sauces
• Apply guidelines for proper storage of sauces

What I Know
Directions: Read the questions. Choose the correct answer in each number.
Write your answer in a separate answer sheet.

1. This is a flavored liquid blend of ingredients that adds flavor and enhances
the appearance of the food.
A. appetizer C. sauces
B. dessert D. stock
2. Which of the following sauces is suited to a simple dessert?
A. cold sauce C. light sauce
B. hot fudge sauce D. rich sauce
3. This is a delightful contrast to a cold cornstarch pudding or vanilla ice
cream.
A. hot fudge C. rich sauce
B. hot sauce D. light sauce
4. The following are thickening agents for sauce, EXCEPT
A. baking powder C. cream
B. cornstarch D. flour
5. Which of the following containers is used to store sauces?
A. airtight jar C. medium-sized bowl
B. plastic bottle D. small plastic bag

1
 Lesson
Selecting and Preparing Sweet
2 Sauces
How can you make desserts flavorful and refreshing? Sauces enhance
desserts by both their flavor and their appearance, just as savory sauces
enhance meats, fish, and vegetables. Preparation of sauces and desserts is
done in separate procedures where both should compliment.

What’s In

Hello learners. In the previous lesson, the different ingredients in

preparing dessert and sauces were discussed. You learned that there are
quality points to be considered in selecting ingredients in order to achieve
the quality taste of dessert. In this module, you will learn the different
types of dessert sauces and the proper ways of storing sauces.
Furthermore, in this module, you will perform tasks in preparing desserts
and sauces to fully understand and develop skills in dessert preparation.

Activity 1: Word Hunt

Directions: Search and cross out the ingredients and kinds of dessert
sauces in the letter grid. Copy the letter grid in your answer sheet.
R Y S H S T A R C H
I A P O C E B N O F
C B C T U E R T L R
H O R F S A S I D U
S H E U T P E R S I
A E A D A W I N A T
U D M G R S Y R U P
C F O E D T H O C U
E L S A U T I N E R
K H O T S A U C E E
L I G H T S A U C E
RICH SAUCE LIGHT SAUCE COLD SAUCE HOT FUDGE SYRUP

HOT SAUCE STARCH CREAM CUSTARD FRUIT PURE

2
 What’s New

Activity 2: Steps to Go!

Directions: To test your prior knowledge about sauce and dessert preparation,
you need to arrange the following procedures in preparing a strawberry sauce
and custard by numbering the steps in correct order. Use your answer sheet
for this activity.

Photo credit: Mylanie R. Rufo https://bit.ly/3tn3ZbK

Strawberry Sauce Vanilla Custard Sauce

____Stir in the crushed fruit. ____ Pour the milk into a saucepan
____Bring to a boil and stir and heat up to medium just
constantly. Cook until clear. until bubbles begin to appear
____Combine the sugar and along the edges of the pan. As
cornstarch. the milk heats up, in a bowl,
____This sauce may be stored in a whisk together the egg yolks
covered jar and placed in the and sugar until thickened and
refrigerator. has a lemony color.
____Remove from fire. Add lemon ____ Strain the sauce in a sieve and
juice and serve hot or cold. then add the vanilla to the
sauce. Serve the custard sauce
with your favorite dessert either
cold or warmed up.
____ Slowly pour in the hot milk into
the egg mixture while stirring.
Return the mixture to the
saucepan and cook between
low to medium heat
(temperature should just be
between low to medium and
not higher or egg would curdle
and cook), stirring constantly,
just until the egg mixture is
slightly thickened and coats
the back of a spoon.
Immediately remove the
saucepan from the heat.

3
 What is It

Sweet sauce is a flavored liquid blend of ingredients that adds flavor and
enhances the appearance of the food. An example of sweet sauce is fudge which
is a soft confection made of butter, sugar, chocolate.
Sauces can give an entirely different appearance, flavor, color, and
moisture to desserts.

Kinds and Varieties of Sauces

1. Rich sauce is well suited to a simple

dessert.

https://bit.ly/3332bdf

2. Light sauce is suited to a rich

dessert.

https://bit.ly/336EUqM

3. Hot fudge is a delightful contrast to

a cold cornstarch pudding or to vanilla
ice cream.

https://bit.ly/3aX2VoC

4. Hot sauces are made just before

they are to be used.

https://bit.ly/3eKm3Hh

5. Cold sauces are cooked ahead of

time, then cooled, covered and put in
the refrigerator to chill.

https://bit.ly/3u9McWJ

4
Thickening Agents for Sauces

A thickening agent is a substance that can be added to food to make it

creamier and, of course, thicker. Thickening agents improve the quality of the
sauces. Using a thickening agent can instantly add a creamy and flavorful
texture to any savory or sweet recipe.

1. Starch
Starches are great to use in preparations that will be
baked or in sauces as they need to be cooked off to get rid of
their raw taste. During gelatinization the granules swell. This
allows water to attach irreversibly to the granule. This makes
it larger and combines the starches properties with the water
https://bit.ly/3t6BNcI itself, causing it to gel. It increases viscosity and give stability
to the ingredient mix. You can visibly see your sauce
thickening when doing so.

2. Cream
Heavy cream, sour cream, or yogurt are all excellent for
thickening soups and sauces, but you have to be careful about
boiling them or they may break and curdle.
https://bit.ly/3t6BNcI

3. Eggs
Egg yolks are usually used to thicken custards or
puddings, but this method can also be used if you’re making a
rich cream sauce.
Photo credit: Mylanie R. Rufo

4. Rice flour
To thicken a sauce with rice flour, simply sprinkle it into
the liquid you wish to thicken; then stir. You can use white rice
flour, brown rice flour or sweet glutinous rice flour, which,
https://bit.ly/32Z6d67 despite its name, is gluten free.

5. Cornstarch
Sauces thickened with cornstarch tend to develop sheen.
This quality can be appealing in sweet recipes such as
puddings, but it can be somewhat strange in savory dishes such
as gravies. Cornstarch also has a distinctive starchy flavor, but
you can temper this by cooking the thickened liquid until the
https://bit.ly/3eImfXB unwanted flavor disappears.

5
Most dessert sauces fall into one of three categories:

1. Custard Sauces
This are prepared with milk or fresh pouring
cream, egg yolks and sugar, and sometimes thickened
with starch or egg proteins. The consistency depends
mainly on the quantity of eggs or starch, the type of
milk or cream and the cooking method. Vanilla custard https://bit.ly/3uel8p2
sauce, Chocolate or other flavor may be added to create https://bit.ly/3aQS2ER

varieties.
2. Fruit Purees
These are simply purees of fresh or cooked fruits,
sweetened with sugar. Other flavorings and spices are
sometimes added. It is normally served cold.
3. Syrups https://bit.ly/3vBS3EB

Includes such products as chocolate sauce and

caramel sauce. Syrups are common in the baker’s
kitchen. You can make your own pancake syrup or
flavored syrups to put over desserts. If you cook it
longer, it becomes thicker, more like a sauce than a
syrup. (Syrups thicken as they cool so don’t over-cook
them.)
The traditional dessert syrup is one part water to
one part sugar by weight. Thinner syrups, such as https://bit.ly/3xJFxor

those used as glazes, are made with two parts water. Of

course, these are less sweet.

Sample Recipe of a Dessert Sauce

STRAWBERRY SAUCE

TOOLS AND EQUIPMENT:

casserole
gas or electric stove
knife
chopping board
measuring cup https://bit.ly/3nxRAQZ

measuring spoon
wooden spoon
Materials/ingredients needed:
1 cup strawberries, pitted, crushed

6
 ½ cup sugar
1 ½ tbsp. cornstarch
PROCEDURE
1. Combine the sugar and cornstarch.
2. Stir in the crushed fruit.
3. Bring to a boil and stir constantly. Cook until clear.
4. Remove from fire. Add lemon juice and serve hot or cold.
5. This sauce may be stored in a covered jar and placed in the refrigerator.

Guidelines in Preparing Vanilla Custard Sauce

1. Use clean, sanitized

equipment and follow
procedure.
2. When combining the egg
yolks and sugar, whip the
mixture as soon as the
sugar is added. Letting the
sugar and egg yolks stand
together without mixing https://coloryourrecipes.com/recipes/category/dessert-sweet-recipes
creates lumps.
3. Scald milk before combining with the yolks.
4. Slowly beat the hot milk into the beaten eggs and sugar.
5. Place bowl with egg mixture in a pan of simmering water and stir constantly
to prevent curdling.
6. To test for doneness, the mixture lightly coats the back of the spoon.
7. Immediately cool the sauce by setting the pan or bowl in ice water. Stir
occasionally to cool evenly.
8. If the sauce curdles, immediately stir in one (1) to two (2) ounces cold milk,
transfer the sauce to a blender, and blend at high speed.

Storage of Sauces

 Sauces should be kept in airtight containers

and stored in a cool dry place away from moisture,
oxygen, light and pests.
 Food made with starches that contain egg,
milk, cream and other dairy products are prone to
bacterial contamination and to food- borne illness.
Sauces made with these ingredients should be kept out of
1https://www.loveandoliveoil.com the temperature danger zone.

7
  Thickened sauce should also be prepared,
served and stored with caution.
 These products should be stored in the
refrigerator and never left to stand at room
temperature too long.

https://bit.ly/2QHlQNb

What’s More

Activity 3: The Sweet Jumbled Letters

Directions: Identify what is asked in each sentence. Select and arrange the
jumbled letters below to find the answer. Write your answers in your answer
sheet.
SACTRUD CASUE GGE KLOY
ECUSA HTICENKGIN T EANG GUDEF

1. It is a soft confection made of butter, sugar, chocolate.

2. It is a flavored liquid blend of ingredients that adds flavor and enhances
the appearance of the food.
3. This is usually used to thicken custards or puddings, but this method can
also be used if you’re making a rich cream sauce.
4. It is a substance that can be added to food to make it creamier and thicker.
5. This are prepared with milk or fresh pouring cream, egg yolks and sugar,
and sometimes thickened with starch or egg proteins.

Activity 4: Fact or Bluff

Directions: Ready each statement carefully. Answer FACT if the statement is
correct and BLUFF if it is incorrect. Write your answers in your answer sheet.
____________________ 1. Light sauce is suited to a rich dessert.
_____________________ 2. Cold sauces are made just before they are to be used.
____________________ 3. Sauces thickened with cornstarch tend to develop
sheen.
____________________ 4. Sauces should be kept in airtight containers and
stored in a cool dry place away from moisture, oxygen,
light and pests.
____________________ 5. Sanitized tools and equipment must be used in
preparing sauces and desserts.

8
 What I Have Learned

Activity 5: Chef’s Journal

Directions: Write a journal about your understanding about varieties of sweet

sauces, preparation of dessert and sauces. Write in the given format in your
answer sheet.

Journal Writing
Date:
Topic:

I learned that ___________________________________

________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
_____________________.

I realized that___________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
_____________________________________________.

9
 What I Can Do

Activity 6: Performance Task

A. Directions: Read and analyze the given recipes. Select one dessert sauce
that you prefer to prepare. Take pictures and record a video of your activity.
Reminder: Apply proper procedures in storing sauces. Use a sanitized
container.

Vanilla Custard Sauce (Creme Anglaise)

From: www.manilaspoon.com
Ingredients
 1 cup milk
 4 egg yolks
 2 tbsp sugar
 1/2 tsp vanilla extract https://bit.ly/3tn3ZbK

Instructions
1. Pour the milk into a saucepan and heat up to medium just until bubbles
begin to appear along the edges of the pan. As the milk heats up, in a bowl,
whisk together the egg yolks and sugar until thickened and has a lemony
color.
2. Slowly pour in the hot milk into the egg mixture while stirring. Return the
mixture to the saucepan and cook between low to medium heat (temperature
should just be between low to medium and not higher or egg would curdle
and cook), stirring constantly, just until the egg mixture is slightly thickened
and coats the back of a spoon. Please see photo. That's what it looks like
when the custard coats the back of the spoon - it should leave a mark when
you run a finger across the back of the spoon. Immediately remove the
saucepan from the heat.

3. Strain the sauce in a sieve and then add the vanilla to the sauce. Serve the
custard sauce with your favorite dessert either cold or warmed up.

10
CHOCOLATE SAUCE

TOOLS AND EQUIPMENT: Materials/ingredients needed:

casserole ½ cup cocoa powder
gas or electric stove 1 cup fresh milk (evaporated
knife milk)
chopping board ½ cup sugar
2 tsp. all-purpose flour
measuring cup
1 tsp. butter
measuring spoon 1 tsp. vanilla extract
wooden spoon A pinch of salt
skillet

PROCEDURE
1. Mix all the ingredients in a pan.
2. Start with cocoa powder and flour, sift to
remove lumps.
3. Then add sugar. Add a pinch of salt.
4. Add milk. Stir until the powder dissolves.
5. Once the powder dissolves, turn on heat.
Use low heat.
6. Stir continuously until the mixture
thickened.
https://bit.ly/3eKfvsq
7. Once it thickened, turn off the heat.
8. Then, add butter and vanilla extract. Stir
until butter dissolved.
9. Let cool. Place in a covered jar and store in the refrigerator.

STRAWBERRY SAUCE

TOOLS AND EQUIPMENT:

casserole
gas or electric stove
knife, chopping board
measuring cup, measuring spoon
wooden spoon
https://bit.ly/3e6wMwC
Materials/ingredients needed
1 cup strawberries, pitted, crushed
½ cup sugar
1 ½ tbsp. cornstarch
PROCEDURE
1. Combine the sugar and cornstarch.
2. Stir in the crushed fruit.
3. Bring to a boil and stir constantly. Cook until clear.
4. Remove from fire. Add lemon juice and serve hot or cold.
5. This sauce may be stored in a covered jar and placed in the
refrigerator.

11
A. PREPARING DESSERT SAUCE
Your Performance will be rated using the following rubric:
Dimension PERFORMANCE LEVEL
Excellent Very Satisfactory Needs Total
(20 pts) Satisfactory (10pts) Improvement point
(15 pts) (5 pts) s

Recipes Mise ‘en Mise ‘en Mise ‘en Mise ‘en

Did the place place is place is place is
students contains missing one missing missing
follow the all the of the item some items many items
recipes ingredients from recipes and the and the
and right or portions portions portions are
amount of are not are a little not correct
portions correct off
Procedures Procedures Vast Some Procedures
Did the are majority of procedures may have
students followed in procedure may been forgotten
follow the the correct was followed skipped or and not
procedure for order correctly missed done
making the correctly
sauce
Safety/Work Highly Observes Observes Does not
habits observes most safety safety observes
Did the all safety precautions precaution safety
students precaution all the time s precautions
follow the s all the sometimes
safety time
precautions
during food
preparation
Consistency Sauce has Sauce has Sauce has Sauce is too
a nice decent good thick, too
gloss, good consistency consistency thin and
consistency and is not but may be broken
, and clings broken broken
to the plate

TOTAL

12
 Assessment

Directions: Read the questions. Choose the correct answer in each number.
Write your answers in your answer sheet.

1. This is a flavored liquid blend of ingredients that adds flavor and enhances
the appearance of the food.
A. appetizer C. sauce
B. dessert D. stock
2. Which of the following sauces is suited to a simple dessert?
A. cold sauce C. light sauce
B. hot fudge sauce D. rich sauce
3. The following are thickening agents for sauce, EXCEPT
A. baking powder C. cream
B. cornstarch D. flour
4. This is a delightful contrast to a cold cornstarch pudding or vanilla ice cream.
A. hot fudge C. rich sauce
B. hot sauce D. light sauce
5. Which of the following containers is used to store sauces?
A. airtight jar C. medium-sized bowl
B. plastic bottle D. small plastic bag

A. Directions: Match the word in Column A with its description in Column B.

Write the letter of the correct answer.

Column A Column B

___ 1.It is a soft confection made of

A. hot sauce
butter, sugar, chocolate.
___ 2. These are sauces that are
B. thickening agent
made just before they are to be used.
___ 3. These sauces are cooked ahead of
time, then cooled, covered and put C. egg yolk
in the refrigerator to chill.
___ 4. It is a substance that can be added D. cold sauce
to food to make it creamier and thicker.
___ 5. This are prepared with milk or fresh E. custard sauce
pouring cream, egg yolks and sugar, and
sometimes thickened with starch or egg F. fudge
proteins.

13
 Additional Activities

Directions: Prepare a video presentation of the performance task using the

pictures you have taken or the video recordings during the cooking activity
to present the preparation of dessert sauce. A rubric will be used in the
evaluation of your output.

SCORE CRITERIA
Procedures in the recipe were properly demonstrated
with clear explanations while preparing ingredients.
4

Procedures in the recipe were properly demonstrated

with some explanations while preparing ingredients.
3

Some of the procedures in the recipe were properly

demonstrated with no explanations while preparing
2 ingredients.

Improperly demonstrated the procedures with no

clear explanations while preparing ingredients.
1

14
Answer Key

15
References

Learner’s Material in Cookery 9

K to 12 Most Essential Learning Competencies (MELCS) in Cookery 9 NC II

Internet Sources

https://foodcrumbles.com/how-to-use-starch-thickening-agents-for-baking/

https://www.jessicagavin.com/thickening-agent/
\
https://blog.chefworks.com/uniforms/thicken-that-soup-or-sauce-the-right-
way/

https://www.leaf.tv/articles/corn-starch-vs-rice-flour-as-thickening-agent/

https://www.dairy.com.au/products/custard

https://www.preparedpantry.com/blog/make-fruit-syrup/

https://opentextbc.ca/modernpastryandplateddesserts/chapter/dessert-
sauces/

www.manilaspoon.com

16