ABA AL-KHAIL COMPUTER college foundation, inc.

Annex A: Hayfah Petron Compound, Gadongan, Marawi City

Annex B: Yellow Ribbon Building, Basak Malutlut, Marawi City
DepEd Reg. No.: 11-001, S.2008
SEC Reg. No.: CN201703319

Prepared by: Ms. Jerecil J. Laurito

For questions and clarifications , please contact

me directly :
Contact number:09383072635
Messenger: Jerecil Jangad Laurito
 CHAPTER 2
STOCKS, SOUPS
AND
SAUCES PREPARATION

• In this chapter, you will learn the principles and cooking techniques for stocks, soups, and
sauces. It will teach you when to serve soup in a meal, what kind of stock can be used foe
different types of soups, and what sauce is appropriate to a main course or entrée.
 LESSON 1: SAUCE COOKERY

SAUCE- In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in pre-
paring other foods

Kinds of Sauces
A. HOT SAUCES
1. Roux Sauce– it is done by heating fat or oil and flour together.
2. Starch-thickened Sauce– the thickening agent is added to the simmering
liquid.
B. COLD SAUCES

1. Vinaigrette- salad dressing of oil, wine vinegar, and seasoning.

2. Mint sauce– fresh mint and vinegar are combined then little sugar are
added to blend with sharpness of vinegar.
3. Mayonnaise– it is done by pouring the oil to the egg yolks gradually and
then whisking the mixture vigorously to dispense the oil.
METHODS IN PREPARING SAUCES
1. Grating– it is reducing a large piece of food to coarse or fine threads.
2. Chopping– it is cutting food into pieces.
3. Whisking– it is beating or whipping ingredients together by using wire whisk.
4. Mixing– combining ingredients together.
5. Blending– mixing two or more ingredients thoroughly or by using a food pro-
cessor.
6. Straining– pouring the sauce through a sieve or strainer.
7. Simmering– considered “gentle cooking”.
 Béchamel Sauce (White Sauce)
Ingredients:
1/2 cup butter
1/4 cup flour
1 liter milk
1 teaspoon salt or to taste
PROCEDURE:
1. Melt the butter in a sauce pan
2. Stir the flour, continue stirring for about
5 minutes.
Mayonnaise
3. Add the milk gradually to avoid lumps.
Ingredients:
4. Stir briskly with wire whisk until thick
2 egg yolks
and smooth.
2 whole eggs
5. Season with salt.
1/4 teaspoon paprika
Note: Milk may be substituted with cream.
Add flour if you want thicker sauce. 1 tablespoon sugar
1/2 teaspoon salt
6 cups salad oil or olive oil
1/2 cup cider vinegar
PROCEDURE:
1. Put egg yolks and whole eggs in a mixing
bowl.
2. Add paprika, sugar, and salt
3. Beat vigorously by hand or second speed if
using mixer.
4. Add the oil a little at a time or gradually and
slowly beating on high speed.
5. Add the vinegar alternately with the oil. Con-
tinue beating the mixture.
6. Adjust seasoning if desired.
 TLE 10 PRACTICAL ACTIVITIES #3
Name: ___________________________ Date:___________
Grade and Section: _______________ Score: _________

1. Create an innovative kind of sauce using locally made vinegar.

Present the steps and procedure in making it.
Ingredients Procedure

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2. Demonstrate how to do the methods in preparing basic sauce
through video presentation and make a brief explanation on the
methods being presented not less than 3 minutes and not more than
5 minutes.

Note: Pass the video presentation on my messenger account named

Je Re Cil or JERECIL JL. Make sure that your face is seen in the video
presentation and I can clearly hear your voice.
 ASSESSMENT # 3

1. Answer the questions correctly:

A. What are the qualities of good sauce?
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B. What is vinaigrette? Explain the steps clearly.
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2. What have you learned from this topic? Kindly share your thoughts
and write your answer at the box provided below.