Name: ; Grade:10

Section:______________________________
Technology and Livelihood Education 10
COOKERY
Second Quarter

MODULE 4 PREPARATION OF SAUCES AND ACCOMPANIMENT FOR

SERVING VEGETABLE DISHES
Content Standard: The learner demonstrates an understanding preparing and cooking vegetable dishes.
Performance Standard: The learners independently prepare and cook vegetable dishes.
LO. 2.4 Identify facts about sauces and accompaniments used in serving vegetable dishes;
(TLE_HECK9-12VD-IIb-c-10)
After going through this module, you are expected to:
 Identify facts about sauces and accompaniments used in serving vegetable dishes

What I Know
Directions: Read and identify what is indicated. Encircle the letter of the correct answer.
1. It is the sauce that gave way to vinegar and verjus as a flavouring.
a. Italian sauce b. European sauce c. French sauce d. Indian sauce
2. It is the time where chefs began to learn about the benefits of reducing sauces to concentrate flavors by simmering them on the stove.
a. 17th century b. 15th century c. 21st century d. 19th century
3. It is the type of sauce which is also called as espagnole thawing.
a. mayonnaise b. tomato sauce c. brown sauce d. veloute
4. It is the sauce that is good for lasagne, cannel oni and casserole dishes.
a. tomato sauce b. bechamel c. hollandaise d. brown sauce
5. It is a warm sauce made with butter and eggs, seasoned with white vinegar and peppercorns.
a. hollandaise b. mayonaise c. veloute d. bechamel

What’s New
Directions: Arrange the scrambled letters to form a word.
1. ESIANNOYAM ________________________
2. CHEBALEM ________________________
3. LAISELDNOHA ________________________
4. UESSAC ________________________
5. UOTVELE ________________________

What is it
PREPARATION OF SAUCES AND ACCOMPANIMENT FOR SERVING VEGETABLE DISHES
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 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 15th 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.
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.
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.
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.
5. Veloute – is made with a roux of flour and butter. This is good for white meats and perfect for continental cuisine.
6. Bechamel – is also a roux made of milk flavoured with nutmeg. This sauce goes well with lasagne, cannel oni and
casserole dishes.

What’s More
Directions: Fill in the circles by writing the types of basic sauces.

What I have Learned

You are learning a lot! The best way to improve skills and get the proper direction to
express your feelings about your learning is to write a self- reflection. Let’s do it.

Construct a short paragraph to express your self – reflection about what you have learned in this lesson.
____________________________________________________________________________________________
__________________________________________________________________________________________________
__________________________________________________________________________________________________
 What I can do
Direction: Tell whether the statement is true or false. Write T if the statement is true and the letter F it is false. Write the answer on the
space provided.

________1. Bechamel is a sauce made with a roux and milk flavoured 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 flavouring.
________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.

ASSESSMENT
Direction: Read and identify what is indicated. Encircle the letter of the correct answer.

1. It is an addition to a particular vegetable dish which transform its overall presentation.

a. accompaniment b. taste c. flavor d. sauce
2. It is a side dish which complements the food.
a. texture b. flavor c. sauce d. food accompaniment
3. It helps in enhancing the flavour and taste of dishes.
a. texture b. aroma c. taste d. food accompaniment
4. This does not require adding fat.
a. food accompaniment b. valuable nutrients c. sauces d. healthy methods
5. The cooking activity in which preservation of nutrients is done.
a. 1 is to 1 ratio b. use of more water c. more heat 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 b. cook c. saucier 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 b. garum c. roux d. demi-glace
8. It is the term for sauces in Spanish and Italian.
a. roux b. espagnole c. salsa 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 b. espagnole c. apicus d. salsa
10. This is a fermented fish sauce.
a. salsa b. verjus c. garum d. espagnole

Prepared by:

___________________
Verna M. Llamoso
Teacher (09386591252)
Approved by:
______________________
Aurora B. Gutierrez
Assistant Director