Republic of the Philippines

Department of Education
Region iv-a calabarzon
CITY SCHOOLS DIVISION OF DASMARIÑAS
FRANCISCO E. BARZAGA INTEGRATED HIGH SCHOOL
BRGY. SAN JOSE, CITY OF DASMARIÑAS. CAVITE

TLE – COOKERY 10
THIRD QUARTER LEARNING ACTIVITY SHEET NO. 3
Prepare Sauces Required for Menu Items

Sauce is a flavorful liquid that is usually thickened and used to season and add flavor to the food. It plays
a vital role in any dish. Sauce enhances the taste and adds moisture, especially to fried cooked dishes. Sauce
also makes the appearance of the food more attractive. If it is done properly, it also complements and brings out
the flavor of that food. Lastly, sauce serves as a fluid dressing for poultry, meat, fish, dessert, and other culinary
products.

BASIC SAUCES FOR MEAT, VEGETABLES, AND FISH

In general, sauce adds moistness, flavor, richness, appearance, and appeal to any dish. Sauce has a
thickener called roux, which is made by cooking flour and butter in a saucepan until it forms a thick, paste-like
substance. The different kinds of sauces are:

Kind of Mother Thickener used Description Examples of dishes

Sauce
1. Bechamel sauce White roux – -a simple milk-based sauce Chicken ala king, Creamy
or White sauce reached once the made from butter, flour, and Carbonara, Cream of
flour loses its raw whole milk and often used to mushroom soup, Lasagna
smell; after about 2 create classic cream-based
to 5 minutes of sauce
cooking and stirring
-its derivative sauces can be
used in different kinds of dishes
including pasta, casserole, and
creamy soup
.
2. Velouté or Blond Blonde roux - -a simple sauce made from Chicken velouté with heavy
sauce reached after about butter, flour, and stock such as cream and mushroom, fish
10 minutes of chicken, veal, or fish velouté with cream, butter,
continuous cooking and egg yolks
and stirring; roux is -its derivative sauces can be
now tan or caramel also served as a gravy over
colored, very meals or vegetables
smooth, and
thinner than it was
at the white stage
3. Espagnole or Brown roux – the -is a rich, dark sauce made Base for the following
Brown sauce darkest color; from brown roux, brown stock sauces:
reached made from roasted beef or veal, Demi-glace and burgundy
approximately 30 to pureed tomatoes, and mirepoix sauce
35 minutes of (a mix of sauteed carrots,
continuous stirring onions, and celery)
and cooking;
deeply flavorful but -usually served with dark meats
does not have as like beef or duck
much as thickening
power as the other
two types

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 4. Hollandaise sauce Emulsified egg yolk -a tangy, creamy sauce made Eggs Benedict, Bernaise
and butter from butter, lemon juice, and and Choron sauces
raw egg yolks

-its derivative sauces are

served over eggs, vegetables,
fish, or chicken
5. Tomato sauce Roux -a classical French tomato Italian spaghetti, derivative
sauces are thickened with roux sauces like Creole,
and flavored with pork, herbs, Provencal, and Marinara
and aromatic vegetables

-versatile sauce and can be

served with stewed or roasted
meat, fish, vegetables, egg,
and pasta dishes

VARIATIONS OF SAUCES AND THE THICKENING AGENTS

Sauces can be hot or cold. Hot sauces are made just before they are used while cold sauces are cooked
ahead of time, cooled, covered, and placed in the refrigerator to chill.

The thickening agents are important in making sauces as sauce must be thick enough to cling lightly to
the food. The most common ingredient used as thickener for sauce-making is the starch. Flour is the most
common type of starch used. Other products include cornstarch, arrowroot, breadcrumbs, and other vegetable
and grain products like rice flour and potato starch. Starches are thickened by gelatinization, a process in which
the starch granules absorb water and swell many times their original size. To avoid lumping, the starch granules
must be separated before heating. Lumping occurs because the starch on the outside of the lump quickly
gelatinizes into a coating that prevents the liquid from reaching the starch inside. Starch granules may be
separated in two ways:

a. By mixing the starch with fat like roux

b. By mixing the starch with a cold liquid like slurry

As discussed earlier, roux (pron. as roo) is a thickener cooked as a mixture of equal parts of flour and
fat.

Examples of fat that can be used are the following:

a. Clarified butter – using this produces the finest sauces because of its flavor
b. Margarine – can be used as a substitute for butter because of its cheaper cost
c. Animal fat – examples are chicken fat, lard, and beef drippings
d. Vegetable oil and shortening – can be used for roux but it does not add any flavor

The thickening power of flour depends on its starch content. Bread flour is the most commonly used in
commercial cooking. A roux must be cooked so the sauce will not have a raw, starchy taste of flavor. The
kinds of roux differ on how much they are cooked.

The common problems in sauce are 1) discarding; 2) oiling-off; 3). poor texture; 4). Syneresis (weeping);
and 5). oil streaking

METHODS OF PREPARING SAUCES

White Sauce

Purpose Butter Flour Liquid: Milk/Stock/Cream

Light Sauce 1 tbsp. 1 tbsp. 1 cup

General Sauce 1 ½ tbsps. 1 ½ tbsp. 1 cup

Thick Sauce 5 tsps. 2 tbsps. 1 cup

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 Souffle Sauce 2 tbsps. 2 tbsps. 1 cup

HYGIENIC PRINCIPLES AND PRACTICES IN SAUCE-MAKING

1. Ensure that all tools and equipment are cleaned and sanitized.
2. Only make enough sauce to serve on a particular time. Hold sauce for up to 1 ½ hours only and discard
the leftover after this.
3. Never mix an old batch of sauce with the new ones.
4. Avoid holding hollandaise or bearnaise or other acid product in aluminum. Use stainless-steel containers
instead.

Procedure for making roux:

1. Melt fat like butter on a pan over a medium heat.

2. Whisk in flour to form a thick paste like the consistency of a cake frosting.

3. Continue whisking as the roux gently bubbles and cooks to the desired shade.
Do not allow the roux to bubble too vigorously, or it will burn rather than brown.

From left to right: white roux, blond roux, brown roux, dark brown roux | Photo by Allrecipes

BASIC FINISHING TECHNIQUES IN SAUCE-MAKING

1. Reduction
a. Using reduction to concentrate basic flavors. The water evaporates when simmered, making the
sauce more concentrated and more flavorful.
b. Using reduction to adjust textures. The sauce may be simmered until it reaches the desired
thickness. Stock or other liquid may be added to thicken or thin out the sauce, then simmer to reduce
to the desired consistency.
c. Using reduction to add new flavors. Glazes or reduced stocks are added to sauces to give flavor.
2. Straining
This is important as it produces a smooth, lump-free sauce. You may strain through a cup, lined with
several layers of cheesecloth as it is more effective.
3. Deglazing
Deglaze means to swirl a liquid in a sauté pan to cooked particles of food remaining on the bottom. Liquid
like wine or stock is used to deglaze then reduced by one-half or three-fourths. This reduction, with the
added flavor of the pan drippings, is then added to the sauce.
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 4. Enhancing with butter and cream.
• Liaison mixture of egg yolks and cream can be added to sauce to give extra richness and
smoothness.
• Heavy cream can be added to give flavor and richness to sauce.
• Butter gives extra shine and smoothness to the sauce. Add softened butter to hot sauce and swirl
until it melts. Serve immediately to prevent the separation the butter.
5. Seasoning
Seasoning adds and develops flavor like salt, lemon juice, cayenne pepper, sherry, and more.

References:
TLE Cookery 10 Learning Module. Department of Education.

Retrieved from:
https://www.healthline.com/nutrition/mother-sauces#5.-Tomato
https://www.tasteofhome.com/article/how-to-make-roux/
https://www.allrecipes.com/article/how-to-make-roux/

Prepared by:

Mrs. Nina L. Urbiztondo

TLE-Cookery 10 Teacher

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Name: __________________________________ Date: _____________
Grade Level & Section:____________________ Score: ____________

TLE – COOKERY 10
SECOND QUARTER LEARNING ACTIVITY SHEET NO. 4

Note: Detach this and submit only this part of the activity sheet when you return your output.

Learning Competencies:

LO 3.1. Prepare sauces required for menu items.

3.1. Classify various types of sauces.

3.2. Prepare a variety of hot and cold sauces based on the required menu items.
3.3. Identify the types of thickening agents and convenience products used in preparing sauces.
3.4 Use thickening agents and convenience products appropriately.
3.5 Identify and deal with the problems in preparation of sauces.

Exercises/Activities:

A. Classify the mother sauce that is being described in each number. Write only the letter of the answer.

A. Bechamel sauce C. Espagnole sauce E. Tomato sauce

B. Velouté sauce D. Hollandaise sauce

______ 1. Sauce made from roux and white stock.

______ 2. Sauce made from roux and milk-based product like cream

______ 3. Sauce made from roux, roasted beef or veal stock, and other seasonings

______ 4. Sauce made by forming an emulsion with fat such margarine, butter, or salad oil and egg

______ 5. Perfect sauce for Eggs Benedict breakfast dish

______ 6. Used mainly for milk-based saucy dishes like carbonara or lasagna

______ 7. Used as red sauce for spaghetti

______ 8. Used for gravy

______ 9. Also known as the brown sauce

______10. Also known as the blond sauce

B. Write TRUE if the underlined word/phrase is correct and change it if with the correct answer if it is false.

__________________ 1. Hot sauces are cooked ahead of time, cooled, covered, and placed in the refrigerator
to chill.

__________________ 2. Reduction to concentrate basic flavors is applied when the water evaporates when
simmered.

__________________ 3. Cream gives extra shine and smoothness to the sauce.

__________________ 4. When one swirls a liquid in a sauté pan to cooked particles of food remaining on the
bottom, he/she is deglazing.

__________________ 5. The most common type of starch used as a thickening agent is cornstarch.

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C. Performance Task:

1. Choose at least two kinds of roux that you would prepare – white roux, blond roux, or brown roux.
2. Follow the procedure, especially the time allotment for each roux making preparation.
3. Make sure to practice mise én place and follow the proper guidelines in health, safety, and sanitation when
you make your cooking roux activity. Do not forget to wear your PPE and ask for your parent/guardian’s
supervision.
3. Do not forget to document your work by taking some pictures of the preparation and cooking
activity and make sure that you can be seen from each part of the activity. Make a collage of these
pictures with caption and proper labels and also a separate picture of the finished products in a
collage format, again with labels.
4. Send your pictures to your subject teacher through FB messenger chat. If taking pictures and sending
them through FB messenger are not possible, draw yourself while doing the activity instead and make it
creative! Write labels and captions as well.
5. The pictures will serve as your proof that it was really you who actually did the activity. Not following the
procedure in doing the performance task, especially not showing yourself on the pictures will only
open doors for doubt on the authenticity of your output. Remember, quality output means quality grades
as well.
6. Same rubrics for evaluation of the performance task will still be applied.

Complete the reflection by filling-in the blanks with words or phrases that will complete the thought of
each statement.

Reflection:

Today, something new that I learned was ________________________________.

I need to work on ___________________________________________________.

I need help with ____________________________________________________.