Republic of the Philippines

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

Office of the Vice President for Branches and Campuses
Calauan, Laguna Campus

I. Objectives
At the end of the lesson the students should be able to;
1) Discuss the classification of sauces
2) Prepare sauce required for menu item.
3) Adhere the importance of hygienic principles and practices in
sauce making.

II. Subject Matter

Topic: Prepare Sauces Required for Menu Item
Subtopic: Classifications of sauces

Learning Resources
Reference: TLE – HE – COOKERY
Quarter 3 – Module 3

Materials:
 Laptop
 Power Point Presentation
 Black Board
 Chalk
 Televesion

III. Procedure
A. Preparation
a. Prayer
b. Greetings
c. Classroom Management
d. Review of the Past Lesson

“THE COUNTRY’S 1stPOLYTECHNICU”

 Republic of the Philippines
POLYTECHNIC UNIVERSITY OF THE PHILIPPINES
Office of the Vice President for Branches and Campuses
Calauan, Laguna Campus

B. Motivation (Magpapaswimming si Sir)

The teacher will invite them on a swimming outing anyone can join but the catch
is the students must bring or give a dish accordin to the teachers preferences, but
the teacher doesn’t give any hint what he want but continue asking the students
and only respond kasama ka and hindi ka kasama .
C. Activity (nagutom ako ano kayang pwede machicha)

The teacher will flash picture and ask the student about their preferences and
choice.
D. Analysis
1. How was your experience while playing the games?
2. What did you feel in doing those activities?
3. What notice to our 2 activities earlier?
4. What is the connection of those activities in our topic for today?
5. What do you think is our topic for today?

E. Abstraction
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 moistness, flavor, richness,
appearance (color and shine) and appeal.

Basic Sauces for Meat, Vegetables, and Fish

1. White sauce - Its basic ingredient is milk which is thickened with

flour enriched with butter.
2. Veloute sauce- Its chief ingredients are veal, chicken and fish
broth, thickened with blonde roux.

“THE COUNTRY’S 1stPOLYTECHNICU”

 Republic of the Philippines
POLYTECHNIC UNIVERSITY OF THE PHILIPPINES
Office of the Vice President for Branches and Campuses
Calauan, Laguna Campus

3. Hollandaise – It is a rich emulsified sauce made from butter, egg

yolks, lemon juice and cayenne.
Emulsion – (as fat in milk) consists of liquid dispersed with or without
an emulsifier in another liquid that usually would not mix together.
4. Brown sauce / Espagnole – It is a brown roux-based sauce made
with margarine or butter, flavor and brown stock.
5. Tomato – It is made from stock (ham/pork) and tomato products
seasoned with spices and herbs.

A. Variation of Sauces
1. Hot Sauces – made just before they are to be used.
2. Cold sauces – cooked ahead of time, then cooled, covered, and
placed in the refrigerator to chill.

F. Application
The students will be grouped into two (3), Each group will choose 5
representatives that will demonstrate and prepare Sause that follows the
appropriate steps on how to do it.

IV. Evaluation
The teacher will give a short quiz as a formal assessment of learning
V. Reflection
The teacher will what is the importance of knowing the classifications of sauces and
required menu.

VI. Assignment
Search for other innovative dishes or any food product that uses sauces.

“THE COUNTRY’S 1stPOLYTECHNICU”