Cookery 10

QUARTER 3 LAS Number 3

Name of Learner: Grade/Section:

Teacher: _________________________ Date Submitted:

LEARNING ACTIVITY SHEETS

TOPIC: Prepare Sauces Required for Menu Items

WEEK 3: Most Essential Learning Competencies:

LO 3. Prepare sauces required for menu items

1. Classify various types of sauces
2. Prepare a variety of hot and cold sauces based on the required menu
items
3. Identify the types of thickening agents and convenience products used in
preparing sauces
3.4 Use thickening agents and convenience products appropriately
3.5 Evaluate sauces for flavor, color, and consistency 3.6 identify and deal
with problems in the preparation of sauces

Background Information for Learners

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 that taste of the food to be served as well as add
moisture or succulence to the 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 the 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 moistness, flavor, richness, appearance (color and shine) and Appeal.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 1

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.
a. Emulsion – (as fat in milk) consist 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.

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 po-
tato starch and rice flour.
Starches thicken by gelatinization, which is the process by
which starch granules absorb water and swell many times their origi-
nal sizes.
Starch granules must be separated before heating in liquid
to avoid lumping. Lumping occurs because the starch on the out-
side of the lump quickly gelatinizes into a coating that prevents the
liquid from reaching the starch inside.

Starch granules are separated in two ways:

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

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 2

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 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 com-
monly 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.
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 bé-
chamel 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
2. Oiling-off
3. Poor texture
4. Syneresis (weeping)
5. Oil streaking

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 3

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 that 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.

Making Roux
Procedure:
1. Melt Fat

2. Add correct amount of flour, and stir until fat and

flour is thoroughly mixed.

3. Cooked to the desired degree of white, blond or

brown roux.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 4

Basic Finishing Techniques in Sauce Making
1. Reduction
 Using reduction to concentrate basic flavors. The
water evaporates when simmered. The sauce be-
comes more concentrated and more flavorful.
 Using reduction to adjust textures. The sauce
may be simmered until it reaches the desire thick-
ness. Stock or other liquid may be added to thick-
ened sauce to thin it out, then simmer to reduce to
the right consistency.
 Using reduction to add new flavors. Glazes or re-
duced stocks are added to sauces to give flavors.

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 saute pan
to cooked particles of food remaining on the bot-
tom. Liquid such as wine or stock is used to de-
glaze 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 five extra richness and smoothness.
 Heavy cream- added to give flavor and richness to
sauce
 Butter – add softened butted to hot sauce and
swirl until in melts. Served immediately to prevent
separation of butter. Butter gives extra shine and
smoothness to the sauce.
5. Seasoning
 Adds and develop flavor. Example: salt, lemon
juice, cayenne, white pepper, sherry and madeira

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 5

SAMPLE RECIPE:

Procedure:
Method 1 Method 2
1. Remove the roast from the roasting pan. 1. Remove the roast from the roasting pan.
2. Clarify the fat. 2. Clarify the fat.
3. Deglaze the pan. 3. Add flour to the roasting pan and make a
roux.
4. Combine with stock and simmer.
4. Add stock. Stir until thickened and the
5. Make a roux or a slurry of arrowroot or
pan is deglaze.
cornstarch and water.
5. Strain. Skim excess fat.
6. Thicken the gravy with the roux or
cornstarch slurry. 6. Adjust consistency, if necessary, with
more stock or more roux.
7. Strain.
7. Season.
8. Adjust seasoning.

BECHAMEL SAUCE:
Tools and Equipment needed:
Sauce pan
Ladle
Cheesecloth
spoon

Procedure:
1. Heat the butter in a heavy sauce pan in a very low heat. Add the
flour and make a white roux. Cool the roux slightly.
2. In another sauce pan, scald the milk. Gradually add it to the
roux, beating constantly.
3. Bring the sauce to a boil, stirring constantly. Reduce heat to sim-
mer.
4. Stick the bay leaf and onions and add to the sauce. Simmer
at least 15 - 30 minutes or more. Stir occasionally while cook-
ing.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 6

 5. Adjust the consistency with more hot milk if necessary.
6. Season lightly with salt, nutmeg and white pepper. Spice flavor
should not dominate.
HOLLANDAISE SAUCE

Procedure:
1. Clarify the butter. Keep the butter warm but not hot.
2. Place the egg yolks and cold water in a stainless steel bowl
and beat well. Beat in a few drops of lemon juice.
3. Hold the bowl over a hot water bath and continue to beat
until the yolks are thickened and creamy.
4. Remove the bowl from the heat. Using a ladle, slowly and
gradually beat in the warm butter. Add the butter drop by
drop at first. If the sauce becomes too thick to beat before
all the butter is added, beat in a little of the lemon juice.
5. When all the butter has been added, beat in lemon juice to
taste and adjust seasoning with salt and cayenne. Keep
warm for service. Hold no longer than 1 ½ hours.

LEARNING ACTIVITY 1:
Directions: Choose the correct answer from the given choices. Write the letter of your answer
in your test notebook.
1. A roux-based sauce made with margarine or butter, flavor, and brown stock.
a. brown sauce
b. butter sauce
c. Hollandaise sauce
d. Tomato sauce
2. Sauce made from melted butter or margarine to which seasonings are added. A.
brown sauce
a. brown sauce
b. butter sauce
c. Hollandaise sauce
d. Tomato sauce
3. Sauce made by forming an emulsion with fat such as margarine, butter or salad oil and
egg.
a. brown sauce
b. butter sauce
c. Hollandaise sauce
d. Tomato sauce

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 7

 4. Sauce made with tomatoes and seasoned with spices and herbs.
a. brown sauce
b. butter sauce
c. Hollandaise sauce
d. Tomato sauce

5. Sauce made from a blend of salad oil, vinegar and seasoning.

a. brown sauce
b. butter sauce
c. White sauce
d. Tomato sauce

LEARNING ACTIVITY 2:
Directions:
Option Number 1: Make a research on at least ten sauces and the food where it is commonly
used in the Philippines, and ten from different countries. Include descriptions.
Option Number 2: If you don’t have internet, interview your Parents, or relatives in your
household and ask them the different food that have sauces. Which of them are their favorite
and what the ingredients used to make the sauce. List down at least 10.

LEARNING ACTIVITY 3:

Direction: Write what you have learned about the lesson today.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 8