s

10

SPECIALIZATION
(COOKERY)

SWEETSELL C. MINIANO

10
Writer

TLE 10- COOKERY

Quarter 3 -Week 3
Department of Education • Republic of the Philippines
0
 This module in Cookery will focus on the different activities that will assess your level
in terms of skill and knowledge necessary for Grade 10. Upon completion of this course, the
learnings, and skills you acquired will be your passport to many job opportunities in the near
future.
Before you start, I want you to be reminded of a few things so you will successfully finish
the task well.

1. Read and understand the instructions in every part of this module.

2. You are provided with various learning tasks. I hope you will diligently perform them all.
3. Ask your parents, guardians, or older siblings to help you assess your work.
4. I hope you will do your best in every activity most especially the Post-test.
5. Have fun while learning!

At the end of the lesson, you are expected to:

LO3: Prepare sauces required for menu items.

3.1 classify various types of sauces.

3.2 prepare variety of hot and cold sauces based on the required menu items.
3.3 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 of flavor, color, and consistency.
3.6 identify and deal with problems in the sauces.

I. Multiple Choice
Direction: Choose the letter of the correct answer. Write your answer to the space provided
before the number.

_______1. Which of the following is not a thickening agent?

A. flour C. rice
B. grain D. salt

_______2. Which among the four basic sauces has a chief ingredient of chicken broth
thickened with flour and enriched with butter seasoning?
A. Hollandaise sauce C. veloute sauce
B. savory butter D. white sauce

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_______3. Which of the four basic sauces has three basic ingredients like butter, egg yolk,
and lemon juice with seasoning for accent?
A. Hollandaise sauce C. white sauce
B. savory butter D. velouté sauce

_______4. A roux-based sauce made with margarine or butter, flavor, and brown stock.
A. brown sauce C. Hollandaise sauce
B. butter sauce D. Tomato sauce

_______5. Sauce made with tomatoes and seasoned with spices and herbs.
A. Brown sauce C. Hollandaise sauce
B. Butter sauce D. Tomato sauce

II. Matching Type

Direction: Match Column A with Column B. Write the letter of the correct answer.

COLUMN A COLUMN B

1. made just before they are to be used a. Cold Sauces

2. used as substitute for butter because of b. Roux
its lower cost
c. Margarine
3. its chief ingredients are veal, chicken and
fish broth, thickened with blonde roux d. Velouté sauce
4. a cooked mixture of equal parts by weight e. Clarified Butter
of fat and flour
f. Hot Sauces
5. cooked ahead of time, then cooled,
covered and placed in the refrigerator g. Animal fa

GRAPHIC ORGANIZER

Direction: There are Basic Principles

of Preparing Soup. Use the Sequence
Chart below to write down the 5 Basic
Principles of Preparing Soup.

TLE 10- COOKERY

Quarter 3 -Week 3

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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.

Basic Sauces for Meat, Vegetables, and Fish

1. Brown sauce / Espagnole – It is a brown roux-based sauce made with margarine or butter,
flavor and brown stock.
2. Emulsion – (as fat in milk) consists of liquid dispersed with or without an emulsifier in another
liquid that usually would not mix together.
3. Hollandaise – It is a rich emulsified sauce made from butter, egg yolks, lemon juice and
cayenne.
4. Tomato – It is made from stock (ham/pork) and tomato products seasoned with spices and
herbs.
5. White sauce - Its basic ingredient is milk which is thickened with flour enriched with butter.
6. Velouté sauce- Its chief ingredients are veal, chicken and fish broth, thickened with blonde
roux.

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.

Thickening Agents

– 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, breadcrumbs, 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.

TLE 10- COOKERY

Quarter 3 -Week 3

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 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.

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.

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 ● 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 veloutés´.

● 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.

Common Problems in Sauce

1. Discarding 3. poor texture 5. oil streaking

2. oiling-off 4. syneresis (weeping)

ACTIVITY 3.1
Research Hour

Directions: Make a research on at least ten sauces and the food where it is commonly
used in the Philippines. Include pictures and descriptions.

ACTIVITY 3.2
Directions: Create your own recipe of sauce base from the available ingredients at
home. Be sure to include a list of ingredients, and assembly procedures. Your Activity will be
graded based on the criteria below.

Ingredients:
_________________________
_________________________
_________________________
_________________________

Procedure:
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________

Activity Evaluation 1 2 3 4 5

TLE 10- COOKERY

Quarter 3 -Week 3

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 Originality

Affordability of ingredients

Ingredients are easy to find or available

The procedures are clear, and easy to understand

TOTAL

Direction: Write the differences and similarities of Hot and Cold sauces by using the
Venn diagram below.

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.

TLE 10- COOKERY

Quarter 3 -Week 3

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I. Multiple Choice
Direction: Choose the letter of the correct answer. Write your answer to the space provided
before the number.

_______1. Which of the four basic sauces has three basic ingredients like butter, egg yolk,
and lemon juice with seasoning for accent?
A. Hollandaise sauce C. white sauce
B. savory butter D. velouté sauce

_______2. A roux-based sauce made with margarine or butter, flavor, and brown stock.
A. brown sauce C. Hollandaise sauce
B. butter sauce D. Tomato sauce

_______3. Sauce made with tomatoes and seasoned with spices and herbs.
A. Brown sauce C. Hollandaise sauce
B. Butter sauce D. Tomato sauce

_______4. Which of the following is not a thickening agent?

A. flour C. rice
B. grain D. salt

_______5. Which among the four basic sauces has a chief ingredient of chicken broth
thickened with flour and enriched with butter seasoning?
A. Hollandaise sauce C. velouté sauce
B. savory butter D. white sauce

II. Matching Type

Direction: Match Column A with Column B. Write the letter of the correct answer.

COLUMN A COLUMN B

1. basic ingredients is milk which is a. Cold Sauces

thickened with flour enriched with butter
b. Roux
2. a cooked mixture of equal parts by weight
of fat and flour c. Margarine
3. made just before they are to be used d. Velouté sauce
2. used as substitute for butter because of e. Clarified Butter
its lower cost
f. Hot Sauces
3. its chief ingredients are veal, chicken and
fish broth, thickened with blonde roux g. Animal fat

Direction: Give your answer based on your experience in discussing the lesson

1. Why is it important to know the various type of sauces? How will you use it in your daily life?

TLE 10- COOKERY

Quarter 3 -Week 3

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____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
______________________________________________________________________

Sources/References:

a. Competency-Based Learning materials in Cookery 10

b. Technology and Livelihood Cookery 10 Learning Module
c. https://philosokitchen.com/clarified-butter-recipe-homemade/
d. https://www.sarisaristore.se/en/dairy-and-dairy-replacements/252-star-margarine-
classic.html
e. https://www.theepochtimes.com/how-to-cook-with-animal-fats_2826845.html
f. https://recipes.fandom.com/wiki/Vegetable_oil
g. https://tribune.com.pk/story/2104875/boon-bane-undue-growth-pakistans-flour-industry
LEIZLEE B. DAOWAG
Team Leader

JOSEFINA A. GANNABAN
Validator

JIM C. GAGOTE
Illustrator

TLE 10- COOKERY

Quarter 3 -Week 3

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TLE 10- COOKERY
Quarter 3 -Week 3