Preparing SSS

Republic of the Philippines
Department of Education
REGION IV-A
SCHOOLS DIVISION OFFICE OF CAVITE PROVINCE
GENERAL MARIANO ALVAREZ TECHNICAL HIGH SCHOOL
TECHNICAL-VOCATIONAL EDUCATION
LESSON EXEMPLAR - IDEA
Name Rachel S. Reforma Quarter First

Learning Area TVL-Cookery Teaching Date September 19- 23 , 2022
Week 5
6: 50 to 8:30
Grade Level ELEVEN Teaching Time 8:30 to 10:30
10:30 to 12:00
I. OBJECTIVES
 Learning Competencies/Objectives
At the end of the lesson, the learners are expected to:

 Classify various types of sauces and their corresponding
 Prepare a variety of hot and cold sauces
 Based on the required menu items
 Identify the types of thickening agents and convenience products used in preparing
sauces
 Use thickening agents and convenience products appropriately
 Evaluate sauces for flavor, color, and consistency
 Identify and deal with problems in the preparation of sauces
 Maintain optimum quality and freshness of stocks, sauces, and soups
 Reconstitute stocks, sauces, and soups
Unit of Competency
Preparing Stock, Soup and Sauces

“PREPARING SOUP REQUIRED FOR MENU ITEMS”
Store and reconstitute stocks, sauces, and soups

“ STORING AND RECONSTITUTING STOCK, SAUCES AND SOUPS’
II. CONTENT
Congressional Road, Brgy. Poblacion I, General Mariano Alvarez, Cavite

(046) 443-9890, 487-3947, 487-1912
depedcavite.gmaths@gmail.com
“GMATHSIANS, LIFELONG CHAMPIONS”
REGION IV-A
 Classification of Sauces
 Ingredients in preparing sauces
 Methods of preparing sauces
 Types of thickening agents and convenience products used in preparing sauces
 Methods of storing and reheating stocks, sauces, and soups OHS
 Role of thickening agents and convenience products in the preparation of sauces
 Criteria for evaluating sauces
 Common problem in the preparation of sauces
 Suggested project: Various type of sauces
 Methods of storing and reheating stocks, sauces, and soups OHS
 Evaluation of the finished product using rubrics
III. LEARNING RESOURCES
A. References
• Online Research /Slideshare
 CBLM ( Grade 11 Cookery NC II)
B. List of Learning Resources for Development and Engagement Activities
 PRINT
-module
 NON PRINT
-video lesson
IV. PROCEDURES
A. INTRODUCTION
 Routinary Activities
Prayer
Attendance
Safety Reminder
 Review
Present pictures of thick and clear soups that are well known to the market.

(046) 443-9890, 487-3947, 487-1912
REGION IV-A
Based on the pictures presented:

What are the thickening agents used in every day dish?
Cite the characteristics of the dish that distinguish it to other soup dish?
Is it a clear or thick soup? Expound your why?
 Motivation
Unang kagat sauce agad!
Filipino is well known as sauce lovers, listed are the following dishes where sauce
Are fondly utilize:
Task: decide which sauce is appropriate for each ingredient or dish; explain why this sauce
suits the product’
Chicken Fillet
Pizza
Lasagna
Steak
Sea food Express
B. DEVELOPMENT
Sauce
 One of the important components of a dish is a sauce. This Are highly flavored and thickened
liquid flavor over the food to provide coating. They heighten the flavor of the food to
enhance their appearance and make them easy to digest.
 Is a thickened liquid, richly flavored to complement a dish. The sauce should heighten the
flavor and appearance of the dishes, and make it more digestible. It should flow over the
food and provide a thin coating rather than to disguise the dish itself.
 What sauce contribute to the dish?
 Moisture
 Flavor
 Appearance (color and shine)
 Richness
 Interest , increase appetite and appeal.
Ingredients use in making sauce

o Liquid Ingredients-provide the body and base of the sauce
o Thickening Agents-must be thick to cling lightly to dishes.
Kinds of Thickening Agents

. Starches
Flour- most common
Beurre Manié-is a mixture of equal parts of butter and flour to form a paste
Cornstarch
Breadcrumbs

(046) 443-9890, 487-3947, 487-1912
REGION IV-A
Arrowroots
White Wash-a thin of flour and cold water
2. Roux- is a cooked mixture of equal parts of fat and flour. It must be stiff, not pourable or
runny. Too much use of fat makes the sauce gravy
White, Blond and Brown
3. Liaison- Beating the egg yolks with heavy cream until it comes smooth. It is used as a finishing
touch to enhance the flavor and smoothness of the sauce
Sauces can be made by the following method:

1. ROUX METHOD – equal mixture of flour and butter
2. Blended Method – The starch is blended with water (white wash) then boil.
3. All in one method – The fat liquid and starch are combined in a saucepan and brought to boil
and stirring all the time.
Other sauce preparation technique:

a) Deglazing- using water, wine, stock, or a combination in dissolving brown bits of food
usually stick at the bottom of the pan.
b) Reduction- this can be done by adding liquid mixture such as a soup, wine, or juice by
simmering or boiling until it reached the desired volume or thickness through evaporation
THE STAGES OF ROUX
5 Mother sauces:
White sauce (Béchamel Sauces) - Basic ingredient is milk which is
thickened flour enriched with butter.
Here are some of the small sauces made from béchamel:

(046) 443-9890, 487-3947, 487-1912
REGION IV-A
 Crème Sauce
 Cheddar Cheese Sauce
 Mustard Sauce
Veloute sauce- This is also referred to as blond sauce, made with roux
by simmering and thickening a light colored stock. The sauce is named
after the type of stock it contains.
Here are some small sauces can be derived from the velouté:
 Normandy Sauce
 Bercy Sauce
 Hungarian Sauce
 Poulette Sauce
 Herb Seafood Sauce
Espagnole Sauce - The Espagnole Sauce, also sometimes called Brown Sauce, is a slightly more complex
mother sauce. Espagnole is made by thickening brown stock with a roux. So in that sense, it's similar to a
velouté.
Here are some examples of small sauces made from Espagnole:
Marchand de Vin Sauce (Red Wine Reduction)
 Robert Sauce
 Charcutière Sauce
 Lyonnaise Sauce
 Chasseur Sauce
 Bercy Sauce
 Mushroom Sauce
 Madeira Sauce
 Port Wine Sauce
Hollandaise Sauce - it is made from thickening agent (egg yolk), liquid

ingredient and other flavorings like lemon juice. In this sauce, the
liquid ingredient is the butter. We use clarified butter when making a
Hollandaise because it just a pure butterfat which contains water and
milk solids that stabilize or break the emulsion process. This sauce is
sometimes called as the “Yellow Sauce”. Hollandaise is an emulsified
sauce.

(046) 443-9890, 487-3947, 487-1912
REGION IV-A
Red Sauce - This is also referred to as the red sauce, which is similar to the
traditional tomato sauce that we could use for pasta and pizza, but it has
a lot more flavor and needs a few more steps to take. This is done by
simmering stocks, other liquids and seasonings with the tomato
product. To thicken the sauce, the tomato itself is sufficient.
STORING AND REHEATING SAUCE

 Proper handling and storing of sauces, stock and soup prevent them from spoiling and
causing food-borne diseases.
 Such as possible, prepared sauces should be used on the same day they are made.
 For instance, they are not to be used, they should be stored properly and reheated in time
they are to be used or served
 Cooked sauces, soup or stocks should be cooled quickly. An ice bath or placing them in a
well-ventilated area cooling, before storing
 Use several small containers to store large quantities of sauces. This will the easily and
evenly before cool storing and freezing.
 Sauces, stocks or soups should be placed in containers with tight-fitting lids, labeled and
stored in the refrigerator or keep frozen.

(046) 443-9890, 487-3947, 487-1912
REGION IV-A
B. ENGAGEMENT
Direction Fill up the Chart: indicate the liquid ingredients, thickening agent use and the sauce
Sauce Liquid Ingredient Thickening Used Basic sauce

White Sauce
Blond Sauce
Brown Sauce
Yellow sauce
Red Sauce
D. ASSIMILATION
Let us apply what you have learned:

Plan a laboratory activity, prepare a sauce and incorporate to a certain dry or soup dish. Your product will be
evaluated using this scoring rubrics.
I. Products Good Fair Poor
(3) ( 2) (1)
1 General Appearance
a. Attractive and appealing
b. Ingredients is cooked well
c. Correct consistency based on the recipe
requirement.
2 Palatability
a. Taste is appropriate and achieve the recipe’s
requirement
3. Nutritive Value
a. Contains ingredients with nutritional value.
II. Procedure
1. Use of Resources : Perform Mise en place
a. Prepare table , utensils and ingredients
b. Properly use needed utensils
c. Used time- saving techniques or methods
d. Follow recipe correctly
2. Cleanliness and Sanitation
a. Wear PPE and observe OHS at all times
b. Wash, clean and dry used utensil, tables, counter
tops and Floors

(046) 443-9890, 487-3947, 487-1912
REGION IV-A
c. Apply waste management: Reduce, Re-use, Recycle

Score: (39 points ) + 1= 40 points
Comments/ feedback
V. REFLECTION
The learners in their notebook, journal or portfolio will write their personal insights about the lesson using
prompts below.
I understand that____________
I realized that ______________
Prepared by: Checked by:
RACHEL S. REFORMA MELCHORA C. SAGUIBO

TVE-HE Teacher Coordinator,TVE-Home Economics

(046) 443-9890, 487-3947, 487-1912
REGION IV-A

(046) 443-9890, 487-3947, 487-1912

Preparing SSS

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Republic of the Philippines

Name Rachel S. Reforma Quarter First

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

Preparing Stock, Soup and Sauces

Store and reconstitute stocks, sauces, and soups

Congressional Road, Brgy. Poblacion I, General Mariano Alvarez, Cavite

III. LEARNING RESOURCES

B. List of Learning Resources for Development and Engagement Activities

Congressional Road, Brgy. Poblacion I, General Mariano Alvarez, Cavite

Based on the pictures presented:

Ingredients use in making sauce

Kinds of Thickening Agents

Congressional Road, Brgy. Poblacion I, General Mariano Alvarez, Cavite

Sauces can be made by the following method:

Other sauce preparation technique:

THE STAGES OF ROUX

Here are some of the small sauces made from béchamel:

Congressional Road, Brgy. Poblacion I, General Mariano Alvarez, Cavite

Hollandaise Sauce - it is made from thickening agent (egg yolk), liquid

Congressional Road, Brgy. Poblacion I, General Mariano Alvarez, Cavite

STORING AND REHEATING SAUCE

Congressional Road, Brgy. Poblacion I, General Mariano Alvarez, Cavite

Sauce Liquid Ingredient Thickening Used Basic sauce

Let us apply what you have learned:

Congressional Road, Brgy. Poblacion I, General Mariano Alvarez, Cavite

c. Apply waste management: Reduce, Re-use, Recycle

Prepared by: Checked by:

RACHEL S. REFORMA MELCHORA C. SAGUIBO

Congressional Road, Brgy. Poblacion I, General Mariano Alvarez, Cavite

Congressional Road, Brgy. Poblacion I, General Mariano Alvarez, Cavite

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