9

Technical Vocational Education (HE-

Cookery)
Quarter 3-Week 7
Learning Activity Sheets

Prepare Sauce for Menu Items

Writer:

Jackielyn T. Canlas
Nasipit National Vocational School
Nasipit West District
Agusan del Norte Division

Introduction
 This weekly learning activity sheet was designed and written with you in mind.
It is here to help you to prepare sauce for menu items . The scope of this learning
activity sheet permits it to be used in many different learning situations. The language
used recognizes the diverse vocabulary level of students. The lessons are arranged to
follow the standard sequence of the course. But the order in which you read them can
be changed to correspond with the textbook you are now using.

This learning activity sheet contains one learning outcome:

Learning Outcome – Prepare sauce for the required menu items.
(TLE_HECK9-12SSS-IIIc-22)

After going through this learning activity sheet, you are expected to:
1.1 classify different types of sauce,
1.2 prepare sauces required for menu item.

Pre-Test
Beforehand, take the pre-test below so that we can identify your prior
knowledge related to organization and management.

Directions: Choose the letter of the correct answer. Write the answer in your on the
space provided.

1. It is one of the basic sauces whose basic ingredients is milk thickened with flour
enriched with butter.
A. Hollandaise sauce C. Veloute Sauce
B. Savory Butter D. White Sauce

2. A roux-based sauce made with margarine or butter, flavor, and brown stock.
A. Brown Sauce C. Hollandaise sauce
B. Butter 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. Hollandaise sauce
B. Butter Sauce D. Tomato Sauce

4. It is a sauce made with tomatoes and seasoned with spices and herbs.
A. Brown Sauce C. Hollandaise sauce
B. Butter Sauce D. Tomato Sauce

5. A basic sauce that has an ingredient of chicken broth thickened with flour and
enriched with butter seasoning.
 A. Hollandaise sauce C. Velouté Sauce
B. Savory Butter D. White Sauce

6. What is the basic finishing techniques in sauce making in which reducing a liquid
ingredient in order to concentrate its flavor within the dish?
A. Evaporating C. Reduction
B. Minimizing D. Richening

7. _______ is a thickening agent that uses cornstarch mixed with a cold liquid, which
can be used instead of roux.
A. Beurre manie C. Slurry
B. Liason D. Roux

8. The following are five "mother sauces", EXCEPT:

A. Béchamel C. Velouté
B. Espagnole D. Verblanc

9. I have sautéed some meat in my pan. There are some brown bits left on the bottom
of the pan. While the pan is still on the stove, I add some white wine and scrape the
bottom of the pan. What do you call the technique I just used?
A. Cleaning C. Flambé
B. Deglazing D. Mucking

10. Which of the following is not a thickening agent?

A. Dairy Cream C. Flour
B. Egg D. Spices

Lesson
SAUCE

Sauces also enhance the looks of a dish. A sauce that incorporates a flavor
complementary to a food brings out the flavor of that food. It defines and enriches the
taste and its texture.

Roux - is a cooked mixture of equal parts of fat and flour.

1. Fat

A. Clarified butter. Using clarified butter

results to finest sauces because of its flavor.
B . Margarine. Used as a substitute for butter
because of its lower cost.

C. Animal fat. Chicken fat, beef drippings and

lard.

D. Vegetable oil and shortening. Can be used for

roux, but it adds no flavor.

2. Flour

The thickening power of flour depends on its starch content. Bread flour is often
utilized in commercial cooking. It’s sometimes browned to be used in brown roux.
Heavily browned flour has only ⅓ the thickening powder of not brown flour.

A roux must be cooked so that the sauces do not have a raw, starchy flour taste. The
kinds of roux differ on how much they are cooked.

White roux – cooked just enough to cook the raw taste of flour. Used for
béchamel and other white sauces based on milk.
Blond roux - cooked a little longer to a slightly darker color; used for
veloutes.
Brown roux – cooked to a light brown color and a nutty aroma. Flour
may be browned before adding to the fat. It contributes
flavor and color to brown sauces.

Common Problems in Making Sauces

1. Discarding
2. Oiling-off
3. Poor texture
4. Synersis (weeping)
5. Oil streaking

Methods of Preparing Sauces

Sauces Blanches
(White Sauce)
 Hygienic Principles and Practices in Sauce Making
1. Make sure all tools and equipment’s are clean.
2. Cold sauce no longer than 1 ½ hours. Make only enough to serve in
this time, and discard any that is left over.
3. Never mix an old batch of sauce with a new batch.
4. Never hold hollandaise or béarnaise or any other acid product in
aluminum. Use stainless-steel containers.

Making Roux
1. Melt fat.
2. Add correct amount of flour, and stir until fat and flour is thoroughly mixed.
3. Cook to the desired degree of white, blond or brown roux.

Basic Finishing Techniques In Sauce Making

1. Reduction
■ Using reduction to concentrate basic flavors
The water evaporates when simmered. The sauce becomes more
concentrated and more flavorful.

■ Using reduction to adjust textures

The sauce may be simmered until it reaches the desired thickness.
Stock or other liquid may be added to thickened sauce to thin it
out, then simmer to reduce to the right consistency.
■ Using reduction to add new flavors.
Glazes or reduced stocks are added to sauces to give flavor.
2. Straining
This is very important in order to produce a smooth, lump free sauce.
Straining through a china cap lined with several layers of cheesecloth
is effective.
3. Deglazing
To deglaze means to swirl a liquid in a sauté pan to cooked particles
of food remaining on the bottom. Liquid such as 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.

4. Enriching with butter and cream

Liaison mixture of egg yolks and cream added to sauce to give extra
richness and smoothness.
■ Heavy cream - add to give flavor and richness to sauce.
■ Butter – add softened butter to hot sauce and swirl until it melts.

Serve immediately to prevent separation of butter. Butter gives extra shine

and smoothness to the sauce.

5. Seasoning – adds and develop flavor.

Ex. :
■ white pepper
■ sherry and Madeira
■ salt
■ lemon juice
■ cayenne

Standards of Quality for Sauces

1. Consistency and Body

Nape consistency, smooth, not too thick or thin. Able to coat
the back of a spoon
2. Flavor
Distinctive and well balanced. Not starchy and with the proper
degree of seasoning. Should enhance or complement the food or
provide a pleasing contrast
3. Appearance
Smooth with a good shine. Appropriate color

Suggested Sauce Recipe

Hollandaise Sauce
Tools and Equipment: Ingredients:
 saucepan  1kg butter
 beater  12 pcs egg yolks
 ladle  4tbsp cold water
 spoon  6 tbsp. lemon juice
 strainer  salt to taste
 mixing bowl  cayenne to taste
Procedure:
 Clarify the butter. Keep the butter warm but not hot.
 Place the egg yolks and cold water in a stainless steel bowl and beat well.
Beat in a few drops of lemon juice.
  Hold the bowl over a hot water bath and continue to beat until the yolks
are thickened and creamy.
 Remove the bowl from the heat. Using a ladle, slowly and gradually beat in
the warm butter. Add the butter drop by drop at first. If the sauce
becomes too thick to beat before all the butter is added, beat in a little of
the lemon juice.
 When all the butter has been added, beat in a lemon juice to taste and
adjust seasoning with salt and cayenne. Keep warm for service.
Hold no longer than 1 ½ hours.

Béchamel Sauce
Tools and Equipment: Ingredients:
 saucepan  4 tbsps. clarified butter
 ladle  4 tbsps. bread flour
 cheesecloth  ¼ gal milk
 spoon  ¼ pc bay leaf
 ¼ pc onion
 salt to taste
 nutmeg to taste
 white pepper to taste
Procedure:
 Heat the butter in a heavy saucepan in a very low heat. Add the flour and
make a white roux. Cool the roux slightly.
 In another saucepan, scald the milk. Gradually add it to the roux, beating
constantly.
 Bring the sauce to a boil, stirring constantly. Reduce heat to simmer.
 Stick the bay leaf and onions and add to the sauce. Simmer at least 15-30
minutes or more. Stir occasionally while cooking.
 Adjust the consistency with more hot milk if necessary.
 Season lightly with salt, nutmeg and white pepper. Spice flavor should not
dominate.

Learning Activities
Activity: Let Me Do This!
Directions: In your own kitchen, provide all the supplies and materials needed in
Preparing Béchamel Sauce.
Demonstrate the methods in Preparing Béchamel Sauce.
Then, ask your parents or any of your family members older than
you to observe and rate you based from the given Performance
Criteria Checklist and Assessment (PCCA) below.
.

Béchamel Sauce
Tools and Equipment: Ingredients:
 saucepan  4 tbsps. clarified butter
 ladle  4 tbsps. bread flour
 cheesecloth  ¼ gal milk
 spoon  ¼ pc bay leaf
 ¼ pc onion
 salt to taste
 nutmeg to taste
 white pepper to taste
Procedure:
 Heat the butter in a heavy saucepan in a very low heat. Add the flour and
make a white roux. Cool the roux slightly.
 In another saucepan, scald the milk. Gradually add it to the roux, beating
constantly.
 Bring the sauce to a boil, stirring constantly. Reduce heat to simmer.
 Stick the bay leaf and onions and add to the sauce. Simmer at least 15-30
minutes or more. Stir occasionally while cooking.
 Adjust the consistency with more hot milk if necessary.
 Season lightly with salt, nutmeg and white pepper. Spice flavor should not
dominate.

Assessment Method:
1. Demonstrations
2. Activity notebook: copy, check and rate the Performance Criteria
Checklist and Assessment (PCCA).

Performance Criteria Checklist and Assessment (PCCA)

Name of Student: ___________________________ Date: __________________

DIMENSION PERFORMANCE LEVEL
 Excellent Very Satisfactory Needs
(5pts) Satisfactory (2pts) Improvement
(3pts) (1 pt)
1. Use of tools Uses tools Uses tools Uses tools Uses tools
correctly and correctly and correctly and incorrectly and
confidently at all confidently at but less but less
times most times confidently confidently most
sometimes of the time
2. Application Works Works Works Works
of Procedure independently independently independently independently but
with ease and with ease and with ease and with assistance
confidence at all confidence most confidence from others most
times of the time sometimes of the time

3. Safety Work Observes safety Observes safety Observes Most of the time
Habits precautions at precautions safety not observing
all times most of the time precautions safety precautions
sometimes
4.Completeness Task is Task is Task is nearly Task is started but
of the task completed completed following the not completed
following the following the procedure in following the
procedure in the procedure in the the project procedures in
activity project plan plan project plan
improvement making

5. Time Work completed Work completed Work Work completed

Management ahead of time within allotted completed __(mins./hrs/days
time __(mins./hrs/ ) beyond
days) beyond

Comments:

Assessed and Rated by:

______________________________________
Parent/ Guardian’s Name and Signature
_________________________________
Date

Reflection
Directions: Discuss the briefly. Write the answers in your activity notebook.

1. In your cooking activity, did you follow the procedure in a given menu? why?

Post Test
Let’s evaluate your learning by answering the post-test below.

Directions: Answer the following question below and write the letter of the correct
answer in your notebook.

1. The following are five "mother sauces", EXCEPT:

A. Béchamel C. Velouté
B. Espagnole D. Verblanc

2. I have sautéed some meat in my pan. There are some brown bits left on the bottom
of the pan. While the pan is still on the stove, I add some white wine and scrape the
bottom of the pan. What do you call the technique I just used?
A. Cleaning C. Flambé
B. Deglazing D. Mucking

3. It is one of the basic sauces whose basic ingredients is milk thickened with flour
enriched with butter.
A. Hollandaise sauce C. Veloute Sauce
B. Savory Butter D. White Sauce

4. A basic sauce that has an ingredient of chicken broth thickened with flour and
enriched with butter seasoning.
A. Hollandaise sauce C. Velouté Sauce
B. Savory Butter D. White Sauce
 
5. Which of the following is not a thickening agent?
A. Dairy Cream C. Flour
B. Egg D. Spices

6. A roux-based sauce made with margarine or butter, flavor, and brown stock.
A. Brown Sauce C. Hollandaise sauce
B. Butter Sauce D. Tomato Sauce

7. Sauce made by forming an emulsion with fat such as margarine, butter, or salad oil
and egg.
A. Brown Sauce C. Hollandaise sauce
 B. Butter Sauce D. Tomato Sauce
 
8. What is the basic finishing techniques in sauce making in which reducing a liquid
ingredient in order to concentrate its flavor within the dish?
A. Evaporating C. Reduction
B. Minimizing D. Richening

9. _______ is a thickening agent that uses cornstarch mixed with a cold liquid, which
can be used instead of roux.
A. Beurre manie C. Slurry
B. Liason D. Roux

10. It is a sauce made with tomatoes and seasoned with spices and herbs.
A. Brown Sauce C. Hollandaise sauce
B. Butter Sauce D. Tomato Sauce

Answer Key
 Pretest POSTTEST
1. D 1. D
2. D 2. B
3. C
3.D
4. A
5. C 4.C
6. A 5.D
7. C
6.D
8. D
9. B 7.C
10.D 8.A
9.C
10.A

References
A. Book
Domo, A. S. (First Edition,2016). Technical Livelihood Education -Cookery Module 1
Manual pages 117-118 (M. Lee, Ed.) Pasig City: DepEd-BLR, Philippines: Department of
Education.

Canlas, Jackielyn Tambis. SLM- Cookery (Prepare Sauce. Butuan City:

Agusan del Norte Division, 2021.

B. Online Source
https://brainly.ph/question/1888100

Photo Credits: