Cookery 10

QUARTER 2 LAS Number 8

Name of Learner: Grade/Section:

Teacher: _________________________ Date Submitted:

LEARNING ACTIVITY SHEETS

TOPIC: Preparation of Sauces and Accompaniment for

Serving Vegetable Dishes
Background Information for Learners
Sauce is a term used in cookery to describe a wide range of flavoured 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.
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.
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.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 1

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

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 2

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.

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.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 3

 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=

LEARNING ACTIVITY 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.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 4

LEARNING ACTIVITY 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 letter F if not true. Use your quiz notebook for your answer.

___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.

LEARNING ACTIVITY 3:
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
quiz notebook.

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 flavour 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

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 5

 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. 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

LEARNING ACTIVITY 4:

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 6