Cookery 9

QUARTER 4 LAS Number 3

(Week 2)
Name of Learner: Grade/Section:
Teacher: _________________________ Date Submitted:

LEARNING ACTIVITY SHEETS

TOPIC: Select and Prepare Sweet Sauces

Background Information for Learners
Sweet Sauces sauce - a flavored liquid blend of ingredients that adds flavor and enhances
the appearance of the food.
1. Fudge - a soft confection made of butter, sugar, chocolate.
2. Sauces-can give an entirely different appearance, flavor, color, and moisture to
desserts.
Kinds and Varieties of Sauces
a. Rich sauce is well suited to a simple dessert.
b. Light sauce is suited to a rich dessert.
c. Hot fudge is a delightful contrast to a cold cornstarch pudding or to vanilla ice cream.
d. Hot sauces are made just before they are to be used.
e. Cold sauces are cooked ahead of time, then cooled, covered and put in the
refrigerator to chill.
Thickening Agents for Sauces
Thickening agents improve the quality of the sauces.
 Starch
 Grains
 Creams
 Cornstarch
 Eggs
 Rice flour
Most dessert sauces fall into one of three categories:
1. Custard Sauces - Vanilla custard sauce, Chocolate or other flavor may be added to
create varieties.
2. Fruit Purees - These are simply purees of fresh or cooked fruits, sweetened with
sugar. Other flavorings and spices are sometimes added.
3. Syrups - Includes such products as chocolate sauce and caramel sauce.

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 creates lumps.
3. Scald milk before combining with the yolks.
4. Slowly beat the hot milk into the beaten eggs and sugar.

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

 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 the temperature danger
zone. 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.

LEARNING ACTIVITY 1: Multiple Choice.

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. A. cold sauce c. hot fudge sauce
b. light sauce d. rich sauce
3. The following are thickening agents for sauce, EXCEPT
a. baking powder c. cornstarch
b. Cream d. egg
4. Which of the following containers is used to store sauces?
a. airtight jar c. plastic bottle
b. Medium-sized bowl d. small plastic bag
5. This is a delightful contrast to a cold cornstarch pudding or vanilla ice cream.
a. Hot fudge c. hot sauce
b. Rich sauce d. light sauce

LEARNING ACTIVITY 3: Journal Writing

I learned that ______________________________________________________________
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I realized that ______________________________________________________________
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Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 2