10 Republic of the Philippines

Department of Education
REGION III-CENTRAL LUZON
SCHOOLS DIVISION OF ZAMBALES
CANDELARIA SCHOOL OF FISHERIES
Purok 7, Sinabacan, Candelaria 2212, Zambales

SPTVE-COOKERY
Guided Learning Activity Kit
Preparing Vegetable Dishes
“Preparing of Sauces and Accompaniment for Serving
Vegetable Dishes”
Quarter 2- Week 5
SPTVE- COOKERY – Grade 10
Guided Learning Activity Kit
Preparing Vegetable Dishes-
Preparing of Sauces and Accompaniment for Serving Vegetable Dishes
Quarter 2- Week 5

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Development Team of the Activity Sheet

Writer: LUCILLE E. PAGLINGAYEN
Editors: LUCILLE E. PAGLINGAYEN
Reviewers: WILMA M, BRADE, Ed.D.
Illustrator: SAMUEL E. PAGLINGAYEN
Layout Artist: LUCILLE E. PAGLINGAYEN
Management Team: JULITA M. VALDEZ
WILMA M. BRADE, Ed.D.
YOLIE A. HEBRON, Ed.D.

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Schools Division of Zambales
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 PREPARING VEGETABLE DISHES
Preparing of sauces and accompaniment for serving
vegetable dishes various

Introduction

Healthy methods of cooking are those that do not require adding fat and
are quick cooking methods. Cooking vegetables by steaming in a pot or in the
microwave; grilling in a grill basket; boiling, or baking are all fat free methods of
cooking vegetables. Stir frying with a small amount of oil is yet another healthy way to
cook vegetables. These methods also allow nutrients to stay in the food instead of
leaching out into the water if you were to cook vegetables in a large pot of water for
several hours.
Many vitamins and other valuable nutrients will leach into water when
food is cooked in large amounts of water. So if you want to preserve nutrient loss in
your foods the best cooking methods will be where a minimum amount of water is
used or no water is used.

Learning Competency

PREPARING VEGETABLES DISHES

LO 4. Preparation of Sauces and Accompaniment for
Serving Vegetable Dishes
SPTVE_FOOD10- PCVD-IIa-c-11

Objectives

At the end of this Guided Learning Activity Kit, you should be able to:

a. create a mind web;

b. identify facts about sauces and accompaniments used in serving
vegetable dishes;
c. discuss the importance of sauces in vegetable dishes;

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 d. prepare suitable sauces and accompaniment in serving vegetable
dishes.

Review

Direction : Let us test what you know about preparation of sauces and
accompaniment. Read each statement carefully and choose
only the letter of your answer. Write your answer in your paper.

1. The addition of this to a particular vegetable dish can transform its overall
presentation
a. accompaniment c. flavor
b. taste d. sauce
2. It is a side dish which complements the food.
a. texture c. sauce
b. flavor d. food accompaniment
3. It helps in enhancing the flavor and taste of dishes.
a. texture c. taste
b. aroma d. food accompaniment
4. This does not require adding fat .
a. food accompaniment c. sauces
b. valuable nutrients d. healthy methods
5. The cooking activity in which preservation of nutrients is done.
a. 1 is to 1 ratio c. more heat
b. use of more water d. use of minimum water
6. He must have a discriminating palate and the ability to understand how to
build and harmony into a sauce.
a. chef c. saucier
b. cook d. baker
7. This is an ingredient that is cooked for a different amount of time to
produce
a lighter or darker color for the purpose of thickening the sauce.
a. salus c. roux
b. garum d. demi-glace

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8. The term for sauces in Spanish and Italian.
a. roux c. salsa
b. espagnole d. garum
9. This is an authoritative text of cooking from ancient Roman which include
the highly seasoned preparations containing herbs, spices, vinegar, honey,
and a form of fermented fish sauce.
a. Garum c. Apicus
b. Espagnole d. Salsa
10. This is a fermented fish sauce.
a. salsa c. garum
b. verjus d. espagnole

Discussion

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 particular dish can transform the overall presentation of it.
Sauces come in a variety of 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.
Accompaniments on the other hand are highly flavored seasonings of
various kinds offered with certain dishes. The purpose is to improve the flavor
of the food or to counteract its richness or texture.
Sauces are the height of a chef’s achievement requiring study and
practice to master. A great saucier must have a discriminating palate and the
ability to understand how to build a depth and harmony into a sauce.
The formal study of sauces usually begins with the classic French
sauces. Today, however, world influences from Asia, Latin America, Africa
and the Mediterranean, along with the public’s appetite for new and exciting
tastes, has driven sauces in many different directions, and brought an array
of flavors and endless possibilities to their preparation and pairing.
The French term sauce is derived from the Latin word salus which
means salted. For Italians and Spanish people, they call it salsa. Sauces are
meant to enjoy and compliment foods, and make them more interesting to
eat. They pull together different elements of a dish to compliment or provide a
contrast in flavors and textures. Some sauces like a classic demi-glace, take

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days to prepare, while others, including vinaigrette can be made very
quickly. Sauces can be as simple as thickened pan juices, or as complex as a
Mexican mole or an Indian curry.
Sauce preparation used to involve a laborious and time consuming
commitment, and while this is still the case for preparation of classic French
sauces, the reality is that in today’s kitchen, very few operations prepare and
use them as originally intended. The reasons these sauces have grown out of
favour, include the changing preferences of chefs and the clientele they serve,
the time factor involved in their preparation, and the cost of producing them.
In today’s world, food cost economics, the desire for workplace efficiency, and
lack of skill have created convenience sauces, and shortcuts that produce
adequate results to time-tested methods that have evolved over centuries of
practice.

History of sauces

Records of sauces dating from around 200 AD and attributed to

Apicius, an authoritative text of cooking from ancient Roman, include highly
seasoned preparations of herbs, spices, vinegar, honey and a form of
fermented fish sauce called garum.
These sauces were usually prepared with a mortar and pestle and are
thickened with pounded rice, nuts or bread. From the Roman times up to the
Middle Ages, dating around the 14th century, European sauce preparation
does not appear to have changed much. Garum, a fish sauce gave way to
vinegar and verjus as a flavouring, and almonds on the other hand, were
used to thicken them. During the crusades, exotic spices from the Middle
East came into popular demand. Earlier in the 15 th century, chefs began to
learn about the benefits of reducing sauces to concentrate flavors by
simmering them on the stove. They also learned about clarification and
straining sauces to get better texture and smoothness.

6 types of basic sauces

1. Mayonnaise – is a cold sauce made with eggs and olive oil. This is best
used as dressings for salads and also goes well with sandwiches and the
traditional fish and chips.

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 https://www.google.com/search?q=images-+forms+of+mayonnaise&tbm=

2. Hollandaise – is a warm sauce made with butter and eggs, seasoned

with white vinegar and peppercorns. It is popular with steaks and
vegetables like broccoli and cauliflower.

https://www.google.com/search?q=images-+hollandaise&tbm=

3. Tomato Sauce – are made with tomatoes and gives authentic flavour to
recipes. This is used in traditional ham and bacon, specifically using
tomato puree.

https://www.google.com/search?ei=EhIZX5q5AoH2wAPhm7rgAg&q=images-+tomato+sauce&oq=

4. Brown Sauce – is also called as espagnole, which is made with a meat

stock, done by simmering it for hours until it reduces to a thick, rich
brown sauce. This particular sauce is the perfect accompaniment for
grilled or roasted red meat.

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 https://www.google.com/search?ei=fTIZX6fuG5CJmAX5nayACQ&q=images-+brown+sauce&oq=

5. Veloute – is made with a roux of flour and butter. This is good for white
meats and perfect for continental cuisine.

https://www.google.com/search?ei=tDIZX7q3POGKr7wP8p64uAU&q=images-+veloute+sauce&oq

6. Bechamel – is also a roux made of milk flavoured with nutmeg. This

sauce goes well with lasagne, cannel oni and casserole dishes.

https://www.google.com/search?ei=3zIZX8W8DtCtoATXh7PwCQ&q=images-+bechamel+sauce&oq=

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 Activities

Guided Practice 1:
Creating a mind web on the kinds of sauces.

Direction: To start the lesson with sauces, please do the activity below. Fill it
with the six kinds of sauces. Write your answers in your activity
notebook.

Types of
Basic Sauces

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Guided Practice 2

Identifying some facts about sauces and accompaniments used in serving

vegetable dishes.

Direction: Tell whether the statement is true or false.Write T if the statement

is true and the letter F if not true. Use your quiz notebook for your
answer.

___1. Bechamel is a sauce made with a roux and milk flavored with nutmeg.
___2. The brown sauce is also called as espagnole.
___3. Brown sauce is the perfect accompaniment for grilled or roasted
red meat.
___4. Almonds are used to thicken vinegar and verjus as a flavoring.
___5. Exotic spices from the Middle East became popular and in demand
during the crusades.
___6. Sauces are not laborious to prepare.
___7. Salsa is the French term for sauce.
___8. Salus is the term for sauces in Spanish and Italian.
___9. The formal study of sauces started with the African sauces, seeds,
skins or shells.
____10. The person involved in the production of sauces is called chef.

Independent Practice
Discuss the importance in using sauces in vegetable dishes.

Directions: Give your idea of knowing the importance of sauces.

Your answer will be rated using the scoring rubric below:

Clarity ( specific & concrete ) 35 %

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 Organization 35 %

Balance 30 %

Assessment

Direction : Let us check how much you learned about the lesson
on vegetable sauces. Answer the questions below and write only the
letter of your answer in your paper.

1. The addition of this to a particular vegetable dish can transform its overall
presentation
a. accompaniment c. flavor
b. taste d. sauce
2. It is a side dish which complements the food.
a. texture c. sauce
b. flavor d. food accompaniment
3. It helps in enhancing the flavor and taste of dishes.
a. texture c. taste
b. aroma d. food accompaniment
4. This does not require adding fat .
a. food accompaniment c. sauces
b. valuable nutrients d. healthy methods
5. The cooking activity in which preservation of nutrients is done.
a. 1 is to 1 ratio c. more heat
b. use of more water d. use of minimum water
6. He must have a discriminating palate and the ability to understand how to
build and harmony into a sauce.
a. chef c. saucier
b. cook d. baker
7. This is an ingredient that is cooked for a different amount of time to
produce
a lighter or darker color for the purpose of thickening the sauce.
a. salus c. roux
b. garum d. demi-glace
8. The term for sauces in Spanish and Italian.
a. roux c. salsa
b. espagnole d. garum
9. This is an authoritative text of cooking from ancient Roman which include

9|Page
 the highly seasoned preparations containing herbs, spices, vinegar, honey,
and a form of fermented fish sauce.
a. Garum c. Apicus
b. Espagnole d. Salsa
10. This is a fermented fish sauce.
a. salsa c. garum
b. verjus d. espagnole
11. The sauce that gave way to vinegar and verjus as a flavouring.
a. Italian sauce c. French sauce
b. European sauce d. Indian sauce
12. It is the time where chefs began to learn about the benefits of reducing
sauces o concentrate flavors by simmering them on the stove.
a. 17th century c. 21st century
b. 15th century d. 19th century
13. The type of sauce which is also called as espagnole.
thawing.
a. mayonnaise c. tomato sauce
b. brown sauce d. veloute
14. The sauce that is good for lasagne, cannel oni and casserole dishes.
a. tomato sauce c. hollandaise
b. bechamel d. brown sauce
15.It is a warm sauce made with butter and eggs, seasoned with white vinegar
and peppercorns.
a. mayonnaise c. veloute
b. hollandaise d. bechamel

Reflection

A. Direction: Complete the sentences below to tell how you have learned
our lessons well. Write the answers on your paper.

I learned about _________.

Knowing about this topic helps me __________________.
This topic reminds me of _______________________.
The part I know the most about is____________________.
The part that is the most confusing is______________________.
I would like to know more about_______________________.

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 B. Direction: In order to deepen your understanding of the lesson, surf
the
internet on vegetable sauces preparation . Write your answers in
your paper.

References

Department of Education Competency-Based Learning Material for Fourth

Year – p. 132
Grade 10 Cookery Learning Material – pp. 136,137,138, and 139

Technical-Vocational-Livelihood Home Economics Cookery for Grade 10 –pp.

150
Online Sources
https://www.slideshare.net/yrahmaecenturias/preparation-of-sauces-and-
accompaniments-for-zerving-vegetables

https://en.wikipedia.org/wiki/Sauce

https://www.theculinarypro.com/sauces

https://www.slideshare.net/yrahmaecenturias/preparation-of-sauces-and-
accompaniments-for-zerving-vegetables

https://www.thespruceeats.com/mother-sauces-996119

https://www.pinterest.fr/coardable/mayonnaise/

https://www.pinterest.ph/ricndeb57/hollandaise-sauce/

https://www.bettycrocker.com/recipes/roasted-vegetable-tomato-sauce/a236ed1a-
fb1e-4803-8bc8-ce7e5673f078

https://www.pinterest.ph/marylvalentine/brown-sauce/

https://www.gastronomiavasca.net/en/gastro/recipes/1674

https://www.gettyimages.com/detail/news-photo/pea-veloute-from-menton-in-
south-boston-wednesday-july-7-news-photo/450172870

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https://www.gettyimages.com/detail/photo/broccoli-pizza-with-white-sauce-and-
chilli-flakes-royalty-free-image/1034017828

Module
STVEP-CBLM

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 Key to Corrections

Review Guided Practice 1 Guided practice 2

1. d 1. mayonnaise 1. T
2. d 2. T
3. d 2. hollandaise 3. T
4. d 4. T
5. d 3. tomato sauce 5. T
6. c 6. F
7. c 4. brown sauce 7. F
8. c 8. F
9. c 5. veloute 9. F
10. c 10. F
6. bechamel

Independent Assessment
Practice
1. d
Answer may vary 2. d
3. d
4. d
5. d
6. c
7. c
8. c
9. c
10. c

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