HOUSEHOLD SERVICES

Second Quarter – Module

Explaining Seasoning Principles in

Sauce Preparation
and
Applying Techniques in Sauce
Preparation

Prepared by:
Sharmaine Louise M. Arendain
 TABLE OF CONTENTS

PAGE

LESSON 1 – Explaining Seasoning Principles in Sauce

Preparation
- Definition of Terms 2
- Pre-Test 3
- Information Sheet
• Seasonings 4
• Basic Seasonings 5-7
- Self-Check 1.1 8
- Worksheet 1.1 – 1.2 9-10

LESSON 2 – Applying Techniques in Sauce Preparation

- Definition of Terms 11
- Pre-test 13
- Techniques in Sauce Preparation
14-23
- Self-Check 2.1 24
- Worksheet 2.1 25

REVIEW TEST 26-27

REFERENCES 27
 LESSON 1

Explaining Seasoning Principles in

Sauce Preparation

1
Learning Outcomes:
At the end of this lesson, you are expected to
do the following:
1. Define Seasoning
2. Explain Seasoning Principles needed for Sauce
Preparation
3. Give importance to the principles needed for sauce
preparation

Definition of Terms

Colonizing – a process by which a central system of power

dominates other land

Abundant – available in large quantities; plentiful

Enhances – Increase; or improve

Seasonings – Added to foods to enhance flavor

Commodities – raw material that can be bought and sold

Dried unripe Berry – A tropical shrub of the pepper family

Kernel – fruit stone within its hard shell

Distinctive Flavor – a particular taste

Legumes – a plant grown as cop

Temperate Climates – humid climates, located in Earth’s

middle latitude

2
 What do you already know?

Let us determine how much you already know about the seasoning
principles needed for Sauce Preparation.

PRETEST 1
Directions: Match the items in Column A with those in Column B. Write the letter that
corresponds to the correct answer on your answer sheet.

A B
_______1. Dried unripe berry of a
climbing vine. A. Herb
______2. Refers to leaves and stems of
soft stemmed plants that grow in
temperatue climate B. Flavor enhancer
. ______3. Substances that enhance the
natural flavor of a food or a combination
of foods without changing its flavor. C. Pepper
______4. Monosodium glutamate that
looks like salt.
______5. A variety of dried, aromatic D. Seasonings
vegetable products that are used in
building flavors of prepared food.
E. Spices

3
 What do you
3 need to know?

Read the Information Sheet 1.1 very well and find out how much you
can remember and how much you learned by doing Self – check 1.1.

Information Sheet 1.1

Introduction:

One of the three main purposes of the Spaniards towards colonizing the
Philippines is the different spices that we are abundant of. In that, we use spices and
seasoning when cooking. This is why Filipino dishes are aromatic and inviting. It brings
distinct flavor that represents Filipino culture.

This lesson explains the different basic seasoning that will bring out the hidden
flavors of every ingredient. It also includes tips or ideas that are vital in sauce
preparation.

Seasonings in general, are substances that enhance the natural flavor of a food
or a combination of foods without changing its flavor. Basic seasonings like salt and
pepper are added dramatically to improve the flavor of the food without being
specifically perceived or detected as it is.

Seasonings in general, are substances that enhance the natural flavor of a food
or a combination of foods without changing its flavor. Basic seasonings like salt and
pepper are added dramatically to improve the flavor of the food without being
specifically perceived or detected as it is.

Seasonings in general, are substances that enhance the natural flavor of a food
or a combination of foods without changing its flavor. Basic seasonings like salt and
pepper are added dramatically to improve the flavor of the food without being
specifically perceived or detected as it is.

4
Basic Seasoning includes:
1. Salt - is one of the oldest commodities known to man. It has played a major role in
history. Salt is one of the widely used seasoning and is also found naturally in some
foods.

It is a crystalline substance with the chemical name Sodium Chloride (NaCl). For most
cooked dishes, salt and other seasoning should be added in small increment, with
a tasting after each addition, until the most desirable taste is achieved.

For most cooked dishes, salt and other seasonings should be added in small
increment, with a tasting after each addition, until the most desirable taste is achieved.

2.Pepper - is the dried unripe berry of a climbing vine. During drying, the green berry
becomes dark brown or black.

• White pepper- is the kernel of the ripe red berry that

has had the skin removed to reveal the white interior.

5
 •Red pepper- comes from the plants of the genus
capsicum. It has also its distinctive flavor.

3. Flavor enhancers are known as Monosodium glutamate (MSG) that looks like salt.
Chemically, sodium salt of an amino acid is called glutamic acid. Glutamic acid
comes naturally in a variety of foods, including tomatoes and mushrooms, and also is
a component of some protein molecules present in such foods as meat, fish, poultry,
legumes and cereal grains.

4. Spices and Herbs spice is used to describe a variety of dried, aromatic vegetable
products that are used in building the flavors of prepared food. Herb usually refers to
leaves and stem of soft stemmed plants that grow in temperate climates. Examples
are celery, rosemary, oregano, chives, bay leaf, lemon grass and many more.

Spices in general are aromatic or pungent vegetable substance used to flavor

foods or dishes. Examples are cinnamon, all spice, cloves, nutmeg, pepper and more.

6
Examples:

HERBS

Celery Lemon Grass

Bay Leaf /Laurel Leaf

SPICES

Ginger Turmeric
7
 How much have you learned?

Self–Check 1.1

Direction: Inside the box, search for the different seasoning needed in Sauce
preparation (5) and each example. Write your answer below. (13 pts.)

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

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

R M F F S E O Z S Q A E
I A Y R A R S G H K F R
C W H I T E P E P P E R

Answers:
1.

2. = (2 examples)

3. = (1 example)

4. = (3 examples)

5. = (2 examples)

8
 How do you apply what you have learned?

Work Sheet
no. 1.1

INTERVIEW

I. Directions: Interview at least three family members in your area. Asked them the
basic seasonings that they use in cooking and the type of menu they cook. Follow the
given format below for the activity.

Name Menu Type of Seasoning used

II. In reference to the answer given by your interviewee, explain the use and
importance of every seasoning. You will be graded base on the rubrics below.

1.________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

2.________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

3.________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

Excellent Good Acceptable Unacceptable

(4) (3) (2) (1)
Grammar Clear topic Basic topic Lacking Unclear
sentence with sentence with topic with 3 explanation
correct 1-3 error in – 4 error in with a lot of
grammar grammar grammar errors in
grammar

9
 Evidence 5 or more 4-3 2-1 None or
supporting supporting supporting irrelevant
details details details
Explanation Complete Minimal Incomplete No
explanation explanation explanation explanation

SCORE:__________________________

Work Sheet
no. 1.2

Direction: In a piece of paper make your own version of Low Cost Meal Recipe that
has all the seasoning ingredients (1 kind of ingredient per seasoning, ex: In Spices,
you will use ginger). The meal must worth 50 pesos. Follow the steps below:

I. Name of Recipe:__________________

II. Ingredients:

Quantity Unit Name of Price per Total

Ingredient unit Amount
Ex. 1 pack Salt 2 pesos 2.00
pesos

III. Materials to be use:

_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________

10
 LESSON 2

Applying Techniques in Sauce

Preparation

11
 Learning Outcomes:
At the end of this lesson, you are expected to
do the following:
1. Define the three different sauce preparation
techniques

2. Apply techniques in Sauce Preparation

3. Give importance to techniques in Sauce Preparation

Definition of Terms

Sauce – A thick liquid served with food

Residue – remains of something after the main part has

gone

Sautéed Meat – refers to cooking tender cuts of meat in a

small pot over a moderate heat

Poultry – domestic fowls such as bird, chicken, ducks,

turkeys and geese

Moistening – wet slightly

Scrape – push or pull an implement on a surface

Evaporation – the process of turning liquid into vapor

Thickener – a substance added to liquid to make it sticky

and
firmer in cooking

Roux – a mixture of fat (ex. Butter) with flour in making

sauces
Broth – a soup consisting of meat or vegetable chunks
cooked in stock.

12
 What do you already know?

Let us determine how much you already know about the techniques in
Sauce Preparation.

PRETEST

I. Direction: Write T if the statement is true and F if false.

_________1. Deglazing is such a complicated task.

_________2. Deglazing is a cooking technique use to remove and dissolve browned

residue from a pan to make a sauce.

_________3. Reduction is the thickening and intensifying the flavor of a liquid mixture
such as soups, sauce, wine or juice by simmering or boiling.

_________4. Starch thickening uses flour only.

_________5. Gravy are known to have thick consistency.

II. Direction: Arrange the following letters to form a word.

1. g d l g i n g e z a - _____________________________

2. r t s a h c -________________

3. u s c e a - ________________

4. u c d e r o n t i - ______________________

5. r t c i h e n e k - ___________

13
 What do you need to know?

Read the Information Sheet 1.1 very well and find out how much you can
remember and how much you learned by doing Self – check 1.1.

Information Sheet 1.1

Introduction:
Sauces can dress up an ordinary dish and make it something special. Most sauce
recipes have only few ingredients and can be made in a very short time. It is usually a
lot cheaper than buying the canned or powdered package counterpart in the
supermarket.

Most of the sauce recipes are simply a matter of combining a few ingredients, though
some of the classic sauces involve special techniques that must be followed.

Techniques in Sauce Preparation

1. Deglazing
A cooking technique to remove and dissolve browned food residue from a pan to make
a sauce, termed as a pan sauce that is often made to accompany sautéed meats.
Example:

Patty with deglazed Sauce

Ingredients:

1 cup wine, or water

3 pieces Patty

¼ cup oil / sesame oil

½ tsp. Salt
14
Steps/ Procedure:
1. Add oil unto the pan. After that, put the patty.

2. Remove the meat, poultry, or fish from the pan onto a serving platter and
immediately add liquid. You can use water, wine, stock, or a combination. The liquid
should be twice the amount of sauce you want to make.

3. Deglaze a pan by moistening and then scraping up the browned bits of food that
stick to the bottom of the pan. These deglazed browned bits are loaded with flavor. By
deglazing the brown bits, you can transform them into a delicious sauce:

15
4. Raise the heat to high, bringing the liquid to a boil while you stir and scrape the
browned bits until they dissolve into the sauce. This stirring and scraping is the key to
deglazing — all those delicious little caramelized bits of cooked meat infuse the liquid,
making it taste fantastic.

5. Keep boiling and stirring until the sauce is reduced by half the volume. When it
looks like half as much liquid as you began with, it‘s time to take a taste. Add more
seasoning if you think the sauce needs more flavor. You might also stir in a teaspoon
or more of cold butter or some olive oil for flavor and to add a smooth texture .

2. Reduction
This is the thickening and intensifying the flavor of a liquid mixture such as a soup,
sauce, wine, or juice by simmering or boiling which can be done by simmering or
boiling a liquid like stock, sauce, wine, vinegar, fruit or vegetable juices until the desired
volume is reached by evaporation.

Reduction sauce is often a sauce made with the drippings and juices left over after
cooking meat. These drippings are dense in flavor and make a sauce intense with the
cooking flavors from the dish. Other ingredients are added to these drippings to create
a reduction sauce, ranging from cream to vinegar to alcohol.

16
Example:

Ingredients needed:

1 cup wine, or water

3 pieces Patty

¼ cup oil / sesame oil

½ tsp. Salt

½ cup butter

To make a basic reduction with meat drippings, follow these easy

steps:

1. Remove the meat, chicken, or vegetables from your roasting or sauté

pan

2. Add a cup of water / wine or more.

3. Turn the heat to high.

17
 4. Stir, scraping the bottom of the pan to release any solids left from
cooking, until the liquid is reduced in quantity by about half.

5. Stir in some softened butter or cream.

3. Starch Thickness

Pie, gravy, pudding, stews and more are known for their thick consistency. Most cooks
use common types of powder to thicken their recipes without adding extra fat. The
most commonly known types of thickener are starches, such as flour, tapioca and
cornstarch.

These thickeners are not simply added by the spoonful, but they are carefully added
in order to reach the proper consistency. They also do not add much flavor. Different
substances are recommended for different types of food. Choose carefully and stir
well to produce a thick, creamy or shiny filling .

18
Ways to thicken starch

- Use flour with any substance that also combines fat. This is why
flour is often used to make gravy or a roux. The following are
common ways to use flour to thicken recipes.
1. Make a roux by putting 1 oz. (30 ml) of butter in a saucepan on medium heat. Add
1 oz. (28 g) of flour and then stir well until the mixture is brown. The longer a roux is
browned, the richer the flavor becomes. Take the pan off the stove and whisk your half
pint of animal stock into the brown mixture. Make sure to whisk vigorously and then
place it back on the heat to boil. It should boil for at least 2 minutes before it is used
further.

2. Make a "beurremanie," a common French cooking thickener, if you already have

created a substance that you need to thicken. Mix equal parts melted butter and flour.
Add small amounts of this mixture to your already heated substance. Whisk in the
small parts while you bring the substance to a boil.

3. Mix equal parts flour with cold water. There are canisters that are bought that allow
you to easily shake these two substances together. Make sure there are not any
lumps, which you can do with a small whisk. Then whisk the substance into the gravy.

- Use cornstarch when thickening any filling or sauce that does not
have an acidic substance in it. Any recipe that includes vinegar or
lemon juice would not respond well to a cornstarch thickener. It is
especially useful in recipes with milk and eggs, such as custard.
1. Add 1/4 tbsp. (2.4 g) of cornstarch to 1 cup (237 ml) of liquid to use cornstarch as a
thickener. Mix it well with cold liquid before adding it into a hot recipe. Add the
cornstarch mixture slowly as you bring the mixture to a simmer. Whisk constantly
during this process.

19
2. Cornstarch does not stand up very well to freezing or overcooking.

-Use arrowroot flour or starch when thickening on low heat or with

an acid.

Arrowroot is a tuber that grows in warm climates, which is reduced to a pulp to create
starch. It is especially useful for fruit pies, but does not work well with dairy products.
Add an even amount of arrowroot with cold water or broth and mix well before adding
to the substance.

-Use tapioca as a last-minute thickener.

20
The powder thickens quickly on low temperatures. Take care to use small amount at
a time. If your dish will be frozen, use tapioca over cornstarch or flour. It will retain its
thick texture.

-Use potato starch to thicken gluten-free recipes.

Although this is a great alternative to most gluten products, it cannot be boiled. Mix it
with water ahead of time and add it after your mixture has boiled. Water chestnut flour
and sweet potato flour are similar gluten-free thickeners that are often used in Asian
cooking. They are available at Asian markets and they are often used to dredge meats
and vegetables before frying.

-Use thickening with other products

• Choose unsweetened chocolate over semi-sweet chocolate to make a thick

chocolate sauce or ganache. Add sweetener later and you will have a rich sauce.

 Use cream to thicken and fatten a sauce.

21
If you prefer to leave some of the fat out of a cream-based recipe, you can use
evaporated milk with a cornstarch thickener. Yogurt is also used in certain soups and
sauces to create a creamy base, near the end of cooking process.

 Temper egg yolks to use them as a thickener.

This is a temperamental thickener because the substance can easily curdle and
should not be heated over 190 degrees Fahrenheit (88 degrees Celsius). Add hot
liquid to the egg yolks slowly as you whip them, then whisk it into the hot liquid after
the mixture is tempered.
 Use gelatin or pectin according to package directions.

These are found in the supermarket and they are used to form thick, gelatinous deserts
or jam.
22
 How much have you learned?

Self–Check 2.1

Directions: Give a brief description of the following sauce preparation techniques

below in your own words and explain its importance. Write your answer on your
notebook. e of it. Write your answer on your notebook.

_____________________________________
_____________________________________
DEGLAZING _____________________________________
_____________________________________
_______________________________

_____________________________________
_____________________________________
REDUCTION _____________________________________
_____________________________________
_______________________________

____________________________________
____________________________________
STARCH
____________________________________
THICKNESS ____________________________________
___________________________________

23
 How do you apply what you have learned?

Work Sheet no. 2.1

Directions: Prepare the following sauce preparation techniques. Capture every step
or process done. Paste it on a short bond paper and explain the step done in the
picture. Scoring Rubric below is used for evaluating the performance.

Activity No. 1: Deglazing

Activity No. 2: Reduction
Activity No. 3: Starch thickness
Scoring Rubrics for Sauce Preparation Techniques
Product Good (10) Fair (6) Poor (3)
1.Use of
Resources:

a. working table is
kept orderly while
preparing the
ingredients

b. used only the

proper and needed
utensils and dishes
c. used time-
saving techniques
and devices

2. Neatness of the
project and well
detailed procedure

3. Conservation of
Nutrients
a. proper
preparation and
cooking
procedures

24
 Let’s Review!

Direction: Identify the word that is described in each statement. Choose the best word
in the box below. Write your answer in your notebook.

Seasoning Spices Beurremanie

Salt Herbs NACI

Pepper Monosodium Glutamate Ginger

White Pepper Deglazing

Red Pepper Reduction

Flavor enhancer Starch Thickness

_____1. Dried unripe berry of a climbing vine.

_______2. Refers to leaves and stems of soft stemmed plants that grow in
temperatue climate

______3. Substances that enhance the natural flavor of a food or a combination of

foods without changing its flavor.

______4. Monosodium glutamate that looks like salt.

______5. A variety of dried, aromatic vegetable products that are used in building
flavors of prepared food.

______6. Thickening and intensifying the flavor of a liquid mixture such as soups,
sauce, wine or juice by simmering or boiling.

______7. A cooking technique used to remove and dissolve browned food residue
from a pan to make a sauce.

25
______8. A way of adding thickening agent to sauce to have a thick consistency.

_______9. It is a kernel of the ripe red berry that had the skin removed to reveal the
white interior.

_______10. This comes from the plants of genus capsicum.

_______11. An example of flavor enhancer

________12. The chemical name for salt

________13. This refers to leaves and stem used to build aromatic flavor to dishes.
It grows in temperate climate.

________14. It is a common French thickener.

________15. Substance that enhance the natural flavor of a food.

Congratulations! You did a great job! Rest and relax a while

then move to the net lesson. Good luck!
☺

REFERENCES

ONLINE

www. Google.com/merriamwebster (for definition of

terms)

MANUAL

DepED Learner’s Material “Household Services”

Specialization Course for Grade 10, pp. 214 - 223

26