10

HOUSEHOLD
SERVICES
Teacher-Made Learner’s Home Task
Quarter 2 – Week 1
Prepare Sauces, Dressings and
Garnishes
 GENERAL INSTRUCTIONS:

1. READ and FOLLOW instructions.

(Basaha ug sunda ang instruction.)

2. Do not write anything on the module.

(Ayaw sulati ug bisan unsa ang modyul.)

3. Use the separate answer sheet provided for you.

(Gamita ang lahi nga answer sheet nga giandam alang nimo.)

4. Do not leave anything unanswered.

(Tubagi ang tanan nga gipangayo sa modyul.)

School: SANTANDER NATIONAL HIGH SCHOOL Subject Area: HOUSEHOLD SERVICES

I. MELC: Identify tools, materials, and recipes in preparing sauces, dressings, and garnishes
(TLE_HEHS10HC-I.IIja-4)
Explain seasoning principles in sauce preparation (TLE_HEHS10HC-I.IIja-4)
Apply techniques in sauce preparation (TLE_HEHS10HC-I.IIja-4)

II. References:
―How to Garnish‖. HowStuffWorks.https://recipes.howstuffworks.com/tools and-techniques/how-to-garnish-
cooking1.htm
K to 12 Basic Education Program Technology and Livelihood Education Home Economics Household Services
Specialization Course for Grade
10 Learner‘s Material. 2016.
K to 12 Basic Education Program Technology and Livelihood Education Home Economics Household Services
Specialization Course for Grade 10 Teacher‘s Guide. 2016.
―Sauces, garnishes and accompaniments. ― TAFE NSW Sydney eLearning
Moodle.https://sielearning.tafensw.edu.au/toolboxes/Kitchen/tools/kitchen/se rve/sauces.html
―Tools for Making Quick Salads‖. Primavera Kitchen. 2020.https://www.prim averakitchen.com/tools-making-
quick-salads/
―15 Essential Salad Making Tools‖ Saffron Trail. 2019. https://www.saffron trail.com/essential-salad-making-
tools/Cox, Chuck. ―Difference Between Spice &
Seasoning. 2020. https://www.leaf.tv/articles/difference-between- spice-seasoning/
―Crafting A Perfect Seasoning‖. One and Done Seasoning. 2016.https://www
.oneseasoning.com/blogs/news/crafting-a-perfectseasoning#=Enhancement
t%3A%20One%20of%20the%20unctionfs,enhancer%20(as%20is%20cumin
Lalonde, Maria Cristina. ―The Secret to Making Incredible Sauces‖. Mashed. 2018.
https://www.mashed.com/137415/the-secret-to-making-incredible- sauces/

―Technique of the Quarter: Examining Sauces‖. The Culinary Institute of

America.https://www.ciachef.edu/uploadedFiles/Pages/Admissions_and_
Financial_Aid/Educators/Educational_Materials/Technique_of_the_Quarter
/techniques-sauces.pdf.
―The Principles of Sauce Making‖. The Culinary Pro. https://www.theculinary =pro.com/principles-of-sauce-
making
Alfaro, Danilo. ―How to Deglaze a Pan‖. The Spruce Eats.2019. https://www. thespruceeats.com/what-is-
deglazin995769#:~:text=Deglazing%20a%20pan
20pan%20involves%20adding,used20to%20make%20a%20sauce.
―Cooking Techniques‖. Cook‘s Info. 2012.https://www.cookinfo.com/cooking
techniques/#:~:text=Copyright%20%C2%A9%202020,as%20well%20as%20f ood%20safety.
Hill, Kathryn.‖Technique: Making a Sauce Reduction‖.Kitchn.2008.
https://www.thekitchn.com/technique-making-a-sauce-reduc-66604
“How to Thicken a Sauce – 6 ways‖. Mama Bake. 2015. https://mamabake. com/2015/04/27/how-to-thicken-a-
sauce-6-ways/
―Reduction(Cooking)‖.Wikipedia.2020.https://en.wikipedia.org/wiki/Reduction
_(cooking)#:~:text=Reduction%20is%20performed%20by%20simmeringto%
20escape%20from%20the%20mixture.
Alfaro, Danilo. ―Chicken Velouté, One of the Five Mother Sauces‖. The Spruce Eats. 2019.
https://www.thespruceeats.com/chicken-veloute-of-the-five- mother-sauces-996087
Burton, Jacob. ―The Five French Mother Sauces: The Mother of
AllResources‖.2011.https://stellaculinary.com/content/five-french-mother
-sauces-mother-all-resources
Delany, Alex. ―What Is Béchamel Sauce‖.Basically.2019.https://www. bonappetit.com/story/what-is-
bechamel-sauce
Durand, Faith.―How To Make a Béchamel Sauce (White
Sauce)‖.Kitchn.2010.https://www.thekitchn.com/how-to-make-a-bchamel- sauce-wh-1322035
―Espagnole Sauce‖. Epicurious. 2004.https://www/recipes/food/views/espag nole-sauce-231202
―The History of Hollandaise Sauce‖. Oahu Near Say. 2019. https://nearsay. com/c/624080/518617/the-history-
of-hollandaise-sauce

Devenyns, Jessi. ―The 5 French Mother Sauces That Guarantee a Great

Meal‖.2018.https://nfhsraiderwire.com/showcase/2016/12/09/the-history-of- salad-dressing/

―Dressing and Oil‖. Colorado Farm to Market. 2020. http://cofarmtomarket. com/value-added-

products/preservedcanned-goods/dressing-and-oil/
INFORMATION SHEET

LESSON 1:
Tools, Equipment and Materials in Preparing Sauces,
Dressings and Garnishes

Sauces, dressings and garnishes are additions to the main ingredients of a

meal to enhance its flavor, color, aroma and overall presentation.

Sauce is a term used in cookery to describe a wide range of flavored

liquids that are served as part of the meal, or dish. The addition of a sauce to a
dish can be used to transform the overall presentation of a dish by adding flavor,
moisture, richness and visual appeal.

Sauces come in a variety of different styles and consistencies. They can

be thick or thin, rich and creamy, or light and delicate. Depending on the
purpose, sauces can be strongly flavored, hot and spicy, or even sweet to be
served with a dessert.

The way in which the sauce is presented will depend very much on the
dish being served. The sauce may be served partially masked over the food,
served under the food, or served in a separate dish.

One examples of a sauce is dressing (or salad dressing) which is "a

thin sauce used to add flavor to salads." That sauce is generally made with oil,
vinegar, salt, and pepper, but it could also include mayonnaise or other
ingredients.

On the other hand, garnish is a French word and means "to grace or to
provide". In kitchen operations we use the word garnish to refer to the
decoration of food by the addition of other items.

Garnishes come in a variety of shapes and sizes, depending on the meal

being served and the level of service required. A common yet effective garnish
used in many restaurants is a sprig of parsley (or other herb) on the side of a
plate, or a wedge of lemon to be served with fish.

There is no rule in cooking that says every meal must be garnished but
if a garnish is used it should be fresh, colorful, edible and should be suited to
the meal.

REMEMBER…

All garnishes should be edible! Some plants and flowers make very
attractive garnishes but are poisonous and should not be used. Likewise, do
not use plastic or ceramic garnishes or decorations, as these can cause
choking if swallowed.
4
 Having the right tools, equipment and materials in preparing sauces,
dressings and garnishes make the work be done easily and efficiently. Thus,
stock your kitchen with the following and be prepared in making your own
sauces, dressings and garnishes at home.

TOOLS, EQUIPMENT AND MATERIALS IN PREPARING SAUCES,

DRESSINGS AND GARNISHES

A. Sauce

TOOLS/EQUIPMENT/ DESCRIPTION
MATERIALS

Skillet A small kettle or pot

Saucepan A deep, round cooking pan with a handle

Stockpot A rounded metal or earthen container used

for holding liquids

Ladle A large and deep spoon with a long handle

that is used for serving a liquid

Measuring Spoons Are spoons used to measure an amount of

an ingredient, either liquid or dry, when
cooking

Measuring Cups Are used primarily to measure the volume

of liquid or bulk solid cooking ingredients

5
Measuring A container used to measure quantities of
Glass liquid

Weighing A device to measure weight or mass.

Scale

Stove A flat piece of kitchen equipment for the

purpose of cooking food

B. Salad Dressings

TOOLS/EQUIPMENT/ DESCRIPTION
MATERIALS

Salad Also known as a salad tosser, is a kitchen

Spinner tool used to wash and remove excess
water from salad greens

Vegetable A device for chopping vegetables and fruits

Chopper

Dressing Jar A storage container for dressings

6
Citrus Juicer Is typically built with a solid ribbed cone or
cup that presses down on half of an
orange, lime, lemon, tomato or
other similar food to extract the juice

Paring Knife Is great for peeling fruits and vegetables;

slicing a single garlic clove or shallot;
controlled, detailed cutting, such as cutting
shapes or vents into dough; and scoring
designs and patterns on surfaces of food.

Peeler Is a kitchen tool consisting of a metal blade

with a slot with a sharp edge attached to a
handle, used to remove the outer layer (the
"skin" or "peel") of some vegetables and
fruits

Chopping Board Is a durable board on which to place

material for cutting

Mixing Is a deep bowl that is particularly well

Bowl suited for mixing ingredients together in

Wooden Is a spoon that is used for stirring and for

Spoon mixing ingredients in cooking

Measuring Cups Are used primarily to measure the volume

of liquid or bulk solid cooking ingredients

7
Measuring Spoons Are spoons used to measure an amount of
an ingredient, either liquid or dry, when
cooking

Strainer Is most used to strain liquids away from

other ingredients

Shredder Is a kitchen utensil used to grate foods into

fine pieces

C. Garnishes

TOOLS/EQUIPMENT/ DESCRIPTION
MATERIALS

Garnishing Knife Is specifically designed with a scalloped-

edged blade to make cutting vegetables
and fruits quick and easy

Twin Curl Is used to carve two round curls out of

Cutter potatoes, carrots and other vegetables
and fruit with similar consistencies

Spiral Slicer Also known as spiralizer which is used for

cutting vegetables, such as potatoes,
cucumbers, carrots, apples, parsnips, and
beetroots, into linguine-like strands which
can be used as an alternative to pasta

Melon Is formally called a Parisienne scoop, is a

Baller small spoon-like tool used to cut round- or
oval-shaped sections of melon, known
as melon balls, by pressing them into
the melon's flesh and rotating. It can also

8
 be used to cut other soft fruit and ice
cream.

Paring Knife Is great for peeling fruits and vegetables;

slicing a single garlic clove or shallot;
controlled, detailed cutting, such as cutting
shapes or vents into dough; and scoring
designs and patterns on surfaces of food.

Peeler Is a kitchen tool consisting of a metal

blade with a slot and a sharp edge
attached to a handle, used to remove the
outer layer (the "skin" or "peel") of some
vegetables and fruits

Chopping Board Is a durable board on which to place

material for cutting

Mixing Bowl Is a deep bowl that is particularly well

suited for mixing ingredients together in

Strainer Is most used to strain liquids away from

other ingredients

Shredder Is a kitchen utensil used to grate foods

into fine pieces

9
 ENHANCEMENT ACTIVITY

COMPLETE ME.
Directions: Complete the table below by writing on the space provided the
required Tools/Materials/Equipment for each food preparation. Also write the
description/usage of each tool/material/equipment.

FOOD PREPARATION REQUIRED

TOOLS/MATERIALS/EQUIPMENT

Ex. Garnishes Garnishing Knife - Is specifically designed

with a scalloped-edged blade to make
cutting vegetables and fruits quick and easy

1.

2.
SAUCES
3.

4.

5.

1.

2.
SALAD DRESSINGS
3.

4.

5.

1.

2.
GARNISHES
3.

4.

5.

10
SELF-CHECK

FILL IN THE BLANKS

Directions: Read the statements carefully and fill in the missing word/s.

1. Salad Spinner is also known as .

2. is a thin sauce used to add flavor to salads.

3. ―To grace‖ is the English term for .

4. _ is a device for chopping vegetables and fruits.

5. Grater is the other term for .

6. is used to carve two round curls out of potatoes,

carrots and other vegetables and fruit with similar consistencies.

7. is also known as spiralizer which is used for cutting

vegetables, such as potatoes, cucumbers, carrots, apples, parsnips, and

beetroots, into linguine-like strands which can be used as an alternative to

pasta.

8. is a durable board on which to place material for

cutting.

9. is specifically designed with a scalloped-edged blade to

make cutting vegetables and fruits quick and easy.

10. Parisienne scoop is also known as

11
 INFORMATION SHEET

LESSON 2:
Seasoning Principles in Sauce Preparation

Seasonings are substances that enhance the natural flavor of a food

or a combination of foods without changing its flavor. In making a good sauce,
seasonings are essential as well. Through the addition of seasonings, flavor
of a sauce that is otherwise bland is enhanced. Learning to make a good
sauce is a basic step toward becoming a great cook.
In our country, 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.

Seasonings could enhance the flavors that already exist within the
dish. The two most important ingredients are salt and pepper. Salt is a natural
flavor enhancer while pepper adds a new flavor or aroma to the food. Below
are the principles on how to adjust the seasonings of a sauce based on your
taste preference:

TASTE, EVALUATE AND ADJUST

TASTE
❖ To balance the flavor and seasoning of your sauces consider all the
basic taste sensations
❖ Salt is the most primal taste and reduces bitterness
❖ Bitterness is derived from herbs and spices
❖ Sweet is added with the addition of sugar, butter, and cream
❖ Butter also adds a savory sensation

❖ Acidity lifts and lightens the flavor of the sauce on the tongue; a little
wine vinegar, wine, or lemon can do the trick
❖ Umami is the savory taste found in meats, poultry, fish, cheese,
tomatoes, and mushrooms

CONSISTENCY AND TEXTURE

❖ Thin sauces release aromas that are more immediately noticed by
the sense of smell
❖ Thickening agents obstruct the flavor of a sauce requiring more salt
and seasoning

12
 ❖ Thickened sauces tend to linger on the tongue longer and prolong the
flavor better than thin sauces

What to do if the consistency of a sauce is too thin or too weak?

If the consistency of a sauce is too thin or too weak it can be adjusted
by reducing the sauce on the stove. Other alternatives include adding more
thickening agent, cream, a swirl of butter, or a liaison of egg yolk and cream.

What to do if the consistency of a sauce is too thick?

If it is too thick it can be thinned with a little water, stock or other liquid.
Be careful to taste and adjust the seasoning. Thinning with water will dilute
the flavor so it is normally not recommended except in the case where it may
be too intense. Sauces that sit in a steam table will evaporate over time
becoming too thick or salt; in this situation it may be appropriate to adjust with
water.

THE PURPOSE OF SAUCES

1. Introduce Complementary or Contrasting Flavors. Choosing a
sauce with a similar base flavor tends to complement and intensify the
flavor of the main item. On the other hand, you can choose a sauce
that adds a contrasting flavor.
2. Add Moisture. A sauce can add moisture to naturally lean foods such
as poultry, fish. A sauce can also compensate for the drying effect of
certain cooking techniques, especially broiling, grilling, sautéing, and
roasting.
3. Add Eye Appeal. A sauce can enhance a dish‘s appearance by adding
luster and sheen.
4. Add Flavor. A sauce that includes a flavor complementary to a food
brings out the essence of that food.
5. Improve Texture. Many sauces include a garnish that adds texture to
the finished dish. A dish that has a distinct texture, such as pan- fried
soft-shelled crab, is enhanced by a smooth sauce.

MATCHING A SAUCE TO A DISH

❖ Appropriate for the flavor of the food with which it is paired. Here
are some of the more important sauce flavor pairing fundamentals:
• Red meat: Red meats like beef and lamb pair well with
flavorful, dark sauces. Think gravies, demi-glaces,
bechael, and barbecue.
13
 • Poultry: Incredibly versatile, poultry pairs with
everything from light cream sauces, to zesty curries, to
rich pesto, to classic butter sauce.
• Fish: Bright, light sauces can often enhance many
different seafood dishes. Try zesty lemon cream, red
wine sauce, or mint chimichurri.
• Pasta: Pairing pasta with the right sauce is its own art,
so we'll stick to a few rules of thumb. Pair thin, delicate
pasta with lighter sauces; flat, ribbon-like noodles with
rich and creamy sauces; and long tubes with thinner
sauces. Short tube pasts are more versatile, so set your
sauce creativity free when working with penne and ziti.

❖ Matched to the main ingredient’s cooking technique. Pair a

cooking technique that produces flavorful drippings (fond), such as
roasting or sautéing, with a sauce that makes use of those drippings.
❖ Suitable for the style of service. In a banquet setting or in any
situation where large quantities of food must be served rapidly and at
the peak of flavor, choose a sauce that may be prepared in advance
and held in large quantities at the correct temperature without affecting
quality. In an à la carte kitchen, sauces prepared à la minute are more
appropriate.

SERVING SAUCES
❖ Keep hot sauces hot. Check the temperature of the sauce, of the food
being sauced, and of the plate.
❖ Add the sauce in a way that suits the texture of the food you are
serving.
❖ Serve an appropriate portion of sauce. There should be an enough
sauce for every bite of the sauced food but not so much that the dish
looked swamped

14
 ENHANCEMENT ACTIVITY

COMPLETE ME.
Directions: Answer the table below by writing the principles on how to adjust
the seasonings of a sauce based on its taste and consistency. Write your
answer in your notebook.

SEASONING PRINCIPLES ON SAUCE PREPARATION

TASTE CONSISTENCY

1. 1.

2. 2.

3. 3.

4. 4.

5. 5.

15
SELF-CHECK

FILL IN THE BLANKS

A. Directions: Read the paragraph carefully and fill in the missing
word/s.

In preparing a 1) _, there are lots of things that must be put into

consideration most especially on its taste and consistency. If the
consistency of a sauce is too thin or too weak it can be adjusted by 2)
_ the sauce on the stove. Other alternatives
include adding more thickening agent, cream, a swirl of butter, or a liaison
of egg yolk and cream. If it is 3) _ _ it can be thinned with a
little water, stock or other liquid. Be careful to taste and adjust the
seasoning. Thinning with 4) _ will dilute the flavor so it
is normally not recommended except in the case where it may be too
intense. Sauces that sit in a steam table will evaporate over time becoming
too thick or salt; in this situation it may be appropriate to adjust with 5)
.

B. Directions: Read the statements carefully and fill in the missing

word/s.

1. _ of sauces is derived from herbs and spices.

2. is the most primal taste and reduces bitterness.
3. is the savory taste found in meats, poultry, fish,
cheese, tomatoes, and mushrooms.
4. Keep hot sauces _. Check the temperature of the sauce,
of the food being sauced, and of the plate.
5. Red meats like beef and lamb pair well with flavorful, .

16
INFORMATION SHEET

LESSON 3:
Sauce Preparation Techniques

Cooking techniques are a set of methods and procedures for

preparing, cooking and presenting food. Good techniques also take into
account economical use of food and cooking fuel resources, as well as
food safety.

TECHNIQUES IN SAUCE PREPARATION

A. Deglazing. It is considered as a simple technique in sauce preparation.

This technique is done 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 sautéed meats.

How to Deglaze a Pan to Make a Sauce

1. Remove the meat, poultry, or fish from the pan onto a serving
platter and immediately add liquid. You can use water, wine, stock,
or a combination. The liquid should be twice the
amount of sauce you want to make.

2. Raise the heat to high, bringing the liquid to a boil while you stir
and scrape the browned bits until they dissolve into the sauce.
This stirring and scraping is the key to deglazing
— all those delicious little caramelized bits of
cooked meat infuse the liquid, making it taste
fantastic.

3. Keep boiling and stirring until the sauce is reduced by half the
volume. When it looks like you have half as much liquid as you began
with, it‘s time to take a taste. Add more seasoning if you think the sauce
needs more flavor. You might also stir in a teaspoon or more of cold
butter or some olive oil for flavor and to add a smooth texture.

17
B. Reduction. It is the process of thickening and intensifying the flavor of a
liquid mixture such as a soup, sauce, wine, or juice by simmering or boil-
ing. Reduction is performed by simmering or boiling a liquid such as a
stock, fruit or vegetable juices, wine, vinegar, or a sauce until the desired
concentration is reached by evaporation. This is done without a lid,
enabling the vapor to escape from the mixture.

The following are the steps on how to make a basic reduction with
meat drippings:

1. Remove the meat, chicken, or vegetables from your roasting or

sauté pan.
2. Add a cup or so of water or other liquid.
3. Turn the heat to high.
4. Stir, scraping the bottom of the pan to release any solids left from
cooking, until the liquid is reduced in quantity by about half.
5. Stir in some softened butter or cream.

C. Starch Thickness. Thickening is a cooking technique which dates back to

history and plays a significant role in the creation of sauces and various
dishes. The most 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 to reach the proper consistency.

How to Thicken a Sauce:

1. Roux. This butter and flour thickening method is commonly used for
creamy milk based sauces such as béchamel and also gravies.
Ingredients:
1 tablespoon of butter
1 tablespoon of flour to
1 cup of liquid

Method:
The butter is melted until bubbling and then the flour is added and
stirred through while on heat until it resembles wet sand. Hot or cold liquid can
be added at this point and the roux based whisked into the sauce. You can
add liquid to the pot or scrape the roux into a hot liquid in another pot. If the
liquid is already hot, the thickening happens faster. If the roux is cooked into
a cold liquid, you‘ll have some simmering and constant whisking to do. Using
a roux will make your sauce opaque so this does not suit sauces that should
be clear. Whisk the roux thickened sauce on high heat until it begins to boil
and allow to boil for 1 minute or until desired texture has been achieved.

18
2. Starch. Similar to a roux, starches such as corn starch, potato starch,
tapioca starch etc. use a similar formula.

Method:
For every cup of liquid you want to thicken, combine 1
tablespoon of starch with 1 tablespoon of water and make slurry before
adding to the warm liquid you want to thicken.

Points to consider when using starch in a sauce:

• Do not use a starch to thicken acidic sauces, instead use arrowroot
• Do not use starches if you intend to freeze the sauce.

3. Arrowroot. This is what you use to have a clear yet thickened sauce. This
is suitable for vegans and vegetarians and adds no flavor or scent. Also, this
is best for thickening acidic substances while starches are not good for this.

Method:
Make a slurry with arrowroot powder as above, with 1:1 ratio. Add to
warm liquid (it does not need to be hot) and whisk on heat for at least 30
seconds before removing from heat. Use arrowroot if you intend to freeze the
sauce.

4. Kudzu Powder. This can be extracted from a Japanese vine tuber and
has alleged health benefits.

Method:
Combine 3 tablespoons of kudzu powder with 3 tablespoons of water
to thicken 2 cups of liquid.

5. Egg yolk. This can be used to have a creamy savory sauce.

Method:
Use 1 egg yolk to thicken a cup of liquid. Whisk egg yolk to loosen.
Add a few tablespoons of hot liquid to the egg yolks and whisk to combine to
―temper‖ the eggs and increase their temperature without turning into
scrambled eggs. Add this mixture back into the pot of hot sauce and simmer
over medium heat and whisk continuously to combine. Watch as the sauce
thickens. Allow to reach boiling point only for a minute or so.

19
6. Slow Reducing. It is considered as the slowest and most laborious of all
methods.

Method:
When doing this technique, make sure that your pot has no lid to let
some of the liquid to evaporate in the steam and not go back into the pot. If
there is nothing actually cooking in the sauce that needs to be reduced, feel
free to put it up to full boil and stir it frequently as it boils down. However, if
there are other ingredients in there, you may want to allow the slow cook to
happen not to destroy the texture of those ingredients.

20
SELF-CHECK

A. CROSSWORD PUZZLE (Two in One)

Directions: Identify the word/s being described in each number. Write your
answer on the space provided and find it in the crossword puzzle by encircling
the word/s.

1. This technique is done to remove and dissolve browned

food residue from a pan to make a sauce.
2. This butter and flour thickening method is commonly
used for creamy milk-based sauces such as béchamel
and also gravies.
3. It is the process of thickening and intensifying the
flavor of a liquid mixture such as a soup, sauce, wine, or
juice by simmering or boiling.
4. This is what you use to have a clear yet thickened
sauce.
5. This can be extracted from a Japanese vine tuber and
has alleged health benefits.
6. This can be used to have a creamy savory sauce.

H O U S E H O L D S E R V I C
C O O K I N G S A U C E A T E
A B C D E G L A Z I N G D E F
P R E P A R A T I O N S I N G
K U D Z U P O W D E R O W G J
D R E S S I N G G A R N I S H
A R R O W R O O T M E L L N O
W F G K T Y J K O P D S O B M
D R B N J R A D E R B I M D Y
H U I S F O V H Y E T C A G K
W R G B G U Q U A C I L C R O
T E C H N X O L U O G Y A N D
L I V E L I H D O O D C A S H
G H R T S R E G G Y O L K H J
R G J U A R B Y U I R G H N F

B. TRUE OR FALSE
Directions: Write TRUE if the statement is correct and FALSE if it is wrong.
Write your answer in your notebook.
_1. Thin, delicate pasta can be paired with thicker sauces.
_2. Long tubes pasta can be paired with thinner sauces.
_3. Bright, light sauces can often enhance many different

21
 seafood dishes.
_4. Flat, ribbon-like noodles can be paired with rich and
creamy sauces.
_5. Red meats like beef and lamb pair well with flavorful,
light sauces.
_6. Add sauces in a way that suits the texture of the food
you are serving.
_7. It is necessary to keep hot sauces hot.
_8. Do not use starches if you intend to freeze the sauce.
_9. Dishes from poultry sources can be paired with every-
thing from light cream sauces to zesty curries, to rich
pesto, to classic butter sauce.
_10. Use a starch to thicken acidic sauces.

ENHANCEMENT ACTIVITY

FILL IN THE BLANKS

A. Directions: Read the paragraphs carefully and fill in the missing
word/s.

I. Slow Reducing Method

When doing this technique, make sure that your pot has
1) to let some of the liquid to evaporate in the steam and
not go back into the pot. If there is nothing actually cooking in
the sauce that needs to be reduced, feel free to put it up to 2)
and 3) it frequently as it boils down. However, if
there are other ingredients in there, you may want to allow the slow
cook to happen not to destroy the 4) _ _ of those
ingredients.

II. Egg Yolk Method

Use 5)_ egg yolk to thicken a 6) _ of liquid.

Whisk egg yolk to loosen. Add a few 7) _ of hot liquid to
the egg yolks and whisk to combine to ―temper‖ the eggs and
increase their temperature without turning into scrambled eggs. Add
this mixture back into the pot of hot sauce and simmer over medium
heat and whisk continuously to combine. Watch as the sauce 8)
. Allow to reach boiling point only for a minute or so.

III. Arrowroot Method

Make a slurry with arrowroot powder as above, with 9) ratio.

Add to warm liquid (it does not need to be hot) and whisk on heat for at
least 10) _ seconds before removing from heat. Use arrowroot if you
intend to freeze the sauce.

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Adapted by:

AUBREY LYNN JOYOHOY

Subject Teacher