Learning Area TLE -COOKERY Grade Level 10

W3 Quarter 3 Date

I. LESSON TITLE LO3 Prepare Stocks, Sauces and Soups

II. MOST ESSENTIAL LEARNING Prepare sauces required for menu items
COMPETENCIES (MELCs) TLE_HECK9-12SSS-IIIc-22
III. CONTENT/CORE CONTENT 1.3.1Classify various types of sauces and their corresponding.
1.3.2 Prepare a variety of hot and cold sauces based on
the required menu items.
1.3.3 Identify the types of thickening agents and convenience
products used in preparing sauces.
1.3.4 Use thickening agents and convenience products
appropriately
1.3. 5 Evaluate sauces for flavor, color, and consistency.
1.3. 6 Identify and deal with problems in the preparation of
sauces.
(Reference: DepEd Learners' Material in Technical-Vocational-Livelihood, Home
Economics Cookery Manual 2 First Edition 2016 for Grade 10 pp. 221-230)
IV. LEARNING Suggested
Learning Activities
PHASES Timeframe
A. Introduction Day 1 Presentation
In this lesson, you will learn the classifications, variety, types of thickening agents,
prepare sauces hygienically and how to deal with problems in the preparation of sauces
required for menu items.
Learning Task 1:
A. Read and understand the questions below. Choose the letter of the correct answer
and write it in your activity notebook.
Link:https://docs.google.com/document/d/1IF0ftPcwZ05fgyJmrzxzHRhrGV_QEov
8uvt9oY-1F2w/edit?usp=sharing
1. Which of the following is not a thickening agent?
a. Flour c. Rice
b. Grain d. Salt
2. Which of the four basic sauces whose basic ingredients is milk is thickened with
flour enriched with butter?
a. Hollandaise sauce c. Veloute sauce
b. Savory butter d. White sauce
3. Which among the four basic sauces has a chief ingredient of chicken broth
thickened with flour and enriched with butter seasoning?
a. Hollandaise sauce c. Veloute sauce
b. Savory butter d. White sauce
4. Which of the four basic sauces has a basic ingredient like butter that is creamed
and blended with other ingredients to give individual flavor?
a. Hollandaise sauce c. Veloute sauce
b. Savory butter d. White sauce
5. Which of the following is a thickening agent?
a. Flour c. Sugar
b. Spices d. Salt
B. Write YES or NO on the following statements. Write your answer on your activity notebook.
Link:https://docs.google.com/document/d/1IF0ftPcwZ05fgyJmrzxzHRhrGV_QEov8uvt9oY-
1F2w/edit?usp=sharing
____ 1. Have you experienced eating foods that require sauces?
____ 2. Do you use/need sauce for fried fish fillets?
____ 3. Is a chicken joy tasty without a sauce or gravy?
____ 4. Can you make your own sauce?
____ 5. If you encounter problems while preparing sauce like oil streaking, can you
reconstitute it?
IV. LEARNING Suggested
Learning Activities
PHASES Timeframe
B. Developmen Day 2 Read these new concepts.
t One of the important components of a dish is the sauce. Sauces serve a particular
function in the composition of a dish. These enhance the taste of the food to be served as
well as add moisture or succulence to food that are cooked dry. Sauce is a fluid dressing
for poultry, meat, fish, dessert, and other culinary products.
Sauce is a flavorful liquid, usually thickened that is used to season, flavor, and enhance
other foods. It adds:
1. moistness 4. appearance (color and shine)
2. flavor 5. appeal
3. richness

The two types of sauces are hot sauces (made just before they are to be used), and
cold sauces (cooked ahead of time, the cooled, covered, and placed in the refrigerator
to chill). Each variety of menu item required different type of basic sauces. White
sauce/Bechamel (basic ingredients is milk which is thickened with flour enriched with
butter), Velouté sauce (its chief ingredients are veal, chicken, and fish broth, thickened
with blonde roux), Hollandaise (it is a rich emulsified sauce made from butter , egg yolks ,
lemon juice and cayenne), Emulsion (consist of liquid dispersed with or without an emulsifier
in another liquid that usually would not mix together)Brown Sauce/ Espagnole (it is brown
roux-based sauce made with margarine or butter, flavor and brown stock),Tomato (it is
made from stock-ham/pork, and tomato products seasoned with spices and herbs).
A thickening agent thickens sauce to the right consistency. The sauce must be thick
enough to cling lightly to the food.
Starches are the most commonly used thickeners for sauces making. Flour is the
principal starch used. Starch granules are separated in two ways. Mixing the starch with fat
(roux) and mixing the starch with a cold liquid (slurry).
Common problem in preparing sauces that may encountered during cooking are
discharging, oiling-off, poor texture, syneresis(weeping), and oil streaking.

Learning Task 2A.

Word Search. Search and Encircle the following word below:
Link:
https://docs.google.com/document/d/12r8IuHMsKcxuO74Sck5VzKwUiZ32Hf3UtHitvlw-
Ypk/edit?usp=sharing

1. ESPAGNOLE
2. VELOUTE
3. BECHAMEL
4. EMULSION
5. TOMATO

B E C H A M E L D O E
A F O I E A J T B S S
I V E L O U T E I V P
T E G S A N T A L D A
O O B P I L D N U T G
C G M P I N I N U T N
O C P A A M T R E E O
N D N L T O N G I L L
U M L A P O Y A O V E
T O C U G I N L E Y A
H A E M U L S I O N C

Read the names of basic sauces that you have gathered out of the game.
IV. LEARNING Suggested
Learning Activities
PHASES Timeframe
Learning Task 2B.
Name the Sauces
Link:
https://docs.google.com/document/d/12r8IuHMsKcxuO74Sck5VzKwUiZ32Hf3UtHitvlw-
Ypk/edit?usp=sharing
Directions: Given are the different sauces that is used for dishes. Using the table below
classify each sauce as to Hot or Cold sauce.
Pan Gravy Hollandaise Sauce Mustard Tarragon Sauce Teriyaki sauce
White Sauce Velouté sauce Garlic-Butter sauce
Tomato Sauce Garlic Mayonnaise Vinaigrette
Hot Sauce Cold Sauce

C. Engagement Day 3 Learning Task 3A.

Cooking Show
Link:
https://docs.google.com/document/d/15Km3mmTBC5Cj4RiYbk2vnhZltXPe3vtjAUFOe6kc
7Ic/edit?usp=sharing
A. Directions: Create a video and perform the different sauces that are used in a dish.
You can prepare your own sauce.
Your output will be rated using the scoring rubric below:
Score Criteria
40 Can be able to create a video and perform the skills showing the four basic
sauces that are used in the dish.
30 Can be able to create a video and perform the skills showing the three basic
sauces that are used in a dish.
20 Can be able to create a video and perform the skills showing the two basic
sauces that are used in a dish.
10 Can be able to create a video and perform the skills showing one of the
basic sauces that is used in a dish.
Day 4 Learning Task 3B.
Write T if the statement is true and F if it is false. Write your answer in your notebook.
Link:
https://docs.google.com/document/d/192iMwboumuP6N7Tq2lODsZF39hiEUkMTPjHyAhQ
0lKY/edit?usp=sharing
_______1. Roux is a cooked mixture of equal parts by weight of fat and flour.
_______2. Margarine is used as substitute for butter because of its lower cost.
_______3. The different kinds of roux are white, blond, and brown roux.
_______4. Hot sauces are made just before they are to be used.
_______5. The common problems in preparing sauces are discarding, oiling-off, poor
texture, syneresis and oil streaking
Day 4 and Learning Task 4A.
D. Assimilation Day 5 Self-Check Directions: Choose the correct answer from the given choices. Write the letter
of your answer in your test notebook.
Link:
https://docs.google.com/document/d/1YXBX2jL2hTpeORvMe75t_EYGeSGIjL6kJaTb2BPPA
U4/edit?usp=sharing
1. A roux-based sauce made with margarine or butter, flavor, and brown stock.
a. Brown sauce c. Butter sauce
b. Hollandaise sauce d. Tomato sauce
2. Sauce made from melted butter or margarine to which seasonings are added.
a. Brown sauce c. Butter sauce
b. Hollandaise sauce d. Tomato sauce
3. Sauce made by forming an emulsion with fat such as margarine, butter or salad oil and
egg.
a. Brown sauce c. Butter sauce
b. Hollandaise sauce d. Tomato sauce
IV. LEARNING Suggested
Learning Activities
PHASES Timeframe
4. Sauce made with tomatoes and seasoned with spices and herbs.
a. Brown sauce c. Butter sauce
b. Hollandaise sauce d. Tomato sauce
5. Sauce made from a blend of salad oil, vinegar, and seasoning.
a. Brown sauce c. Butter sauce
b. Hollandaise sauce d. Tomato sauce
Learning Task 4B. Direction. Fill in the blank. Choose the correct answer on the box given
below and write it in your activity notebook.
Link:https://docs.google.com/document/d/1AgUsRW7vCaKKGg8ModjpytNgZtqLIuveAfv
MDFrsyKw/edit?usp=sharing
bread flour thickens flour gelatinization thickened starch
1. A thickening agent _________ sauce to the right consistency.
2. ________ are the most commonly used thickeners for sauce making.
3. Roux is a cooked mixture of equal parts by weight of fat and ______.
4. Starches thicken by _______ which is the process by which starch granules absorb water
and swell many times their original sizes.
5. Sauce is a flavorful liquid, usually _______ that is used to season.
Learning Task 4C.
Situational Analysis
If you were assigned to prepare a Hollandaise sauce, what ingredients will you prepare?
Put a check (/) for the correct answer and a cross (X) for the wrong ones.
Link:
https://docs.google.com/document/d/1v7YC96MEcKYAfjxOf0oVZfek7nyIcxZQrWO9CV_r
A3o/edit?usp=sharing
_____1. Butter
_____2. Egg yolk
_____3. Lemon juice
_____4. Paprika
_____5. Cayenne

V. ASSESSMENT Day 5 Learning Task 5.

Learned and Create.
Directions: Make a Recipe book based on the dishes you answered in learning task 2,
include the exact measurement of ingredients, time duration and the number of servings.
Link:
https://docs.google.com/document/d/1jbQhU_594WKNbJQbZ1JKjngNAOL1DbleiusR5Kv
5OjM/edit?usp=sharing
Your output will be rated using the scoring rubric below:
SCORE CRITERIA
5 Done creatively and neatly showing much relevance to the topic.
4 Done creatively and neat enough with relevance to the given topic.
3 Done creatively and neat enough but no relevance to the given topic.
2 Done simply and neat enough but not so relevance to the given topic.
1 Done poorly with erasures and irrelevant to the given topic.
VI. REFLECTION • The learner communicates the explanation of their personal assessment as
indicated in the Learner’s Assessment Card.
• Write your personal insights about the lesson using the prompts below.
I understand that ___________________.
I realize that ________________________.
Prepared by: Alvin C. Cipriano and Josephine H. Mangahas Checked by: Michelle B. Lopez
Marianne D. Carino
May D. Salvador
TLE-HE-CO10-w3