1

Technology and
Livelihood Education 9
Quarter
4
Cookery
 2

Cookery 9
Quarter 4 – Module 6: SELECT AND PREPARE SAUCES
First Edition, 2020
Republic Act 8293, section 176 states that: No copyright shall subsist in any work of
the Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.

Published by the Department of Education Division of Pasig City

Development Team of the Self Learning Module

Writer : Ria Joy F. Diaz
Editor/Reviewer : Jerwina V. See
Technical Reviewer :
Illustrator : Edison P. Clet
Layout Artist :
Management Team : Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Dr. Carolina T. Rivera
Assistant Schools Division Superintendent
Dr. Victor M. Javeña
Chief, School Governance and Operations Division and
OIC-Chief, Curriculum Implementation Division
Education Program Supervisors

Librada L. Agon, Ed. D., EPP/TLE

Liza A. Alvarez, Science
Bernard R. Balitao. Araling Panlipunan
Joselito E. Calios, English
Norlyn D. Conde Ed. D., MAPEH
Wilma Q. Del Rosario, LRMS
Ma. Teresita E. Herrera, Ed. D., Filipino
Perlita M. Ignacio, Ph. D. ESP/SPED
Dulce O. Santos, Ed. D., Kinder/ MTB
Teresita P. Tagulao, Ed. D., Mathematics

Printed in the Philippines by (School)

Department of Education – Division of Pasig City
Office Address: School Address
Telefax:
E-mail Address:
 3

Quarter 4
Self-Learning Module 6
Select and Prepare Sweet
w
Sauces
 4

Introductory Message

For the facilitator:

Welcome to the Cookery 9 Module on Selecting and Preparing Sweet Sauces.

This Self Learning Module was collaboratively designed, developed and reviewed by
educators from Schools Division Office of Pasig City headed by its Officer-In-Charge
Schools Division Superintendent, Ma. Evalou Concepcion A. Agustin in partnership
with the Local Government of Pasig through mayor, Honorable Victor Ma. Regis N.
Sotto. The writers utilized the standards set by the K to 12 Curriculum using the
Most Essential Learning Competencies (MELC) while overcoming their personal,
social, and economic constraints in schooling.

This learning material hopes to engage the learners into guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs namely: Communication,
Collaboration, Creativity, Critical Thinking and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Moreover, you are expected to encourage and assist the learners
as they do the tasks included in the module.
 5

For the learner:

Welcome to the Cookery 9 Module on Selecting and Preparing Sweet Sauces.

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning material while being an active learner.

This module has the following parts and corresponding icons:

Expectations - These are what you will be able to know after completing the
lessons in the module

Pretest - This will measure your prior knowledge and the concepts to be
mastered throughout the lesson.

Recap - This section will measure what learnings and skills that you
understand from the previous lesson.

Lesson - This section will discuss the topic for this module.

Activities - This is a set of activities you will perform.

Wrap Up - This section summarizes the concepts and applications of the

lessons.

Valuing - This part will check the integration of values in the learning
competency.

Posttest - This will measure how much you have learned from the entire
module.
 6

EXPECTATIONS
Upon completion of this lesson, the students should be able to:
A. Describe the kinds and varieties of sauces;
B. Discuss the guidelines in preparing vanilla custard sauce; and
C. Realize the importance of proper storage of sauces.

PRETEST

This part will test your prior knowledge about the ingredients for
dessert.
Directions: Read each item carefully. Choose the letter of the correct
answer.

1. A soft creamy confection made of sugar, milk, butter and flavoring.

a. cold sauce c. hot fudge
b. fudge d. rich sauce
2. A flavored liquid mixture of ingredients that adds flavor and enhances
the appearance of the food.
a. cold sauce c. hot fudge
b. fudge d. sauce
3. Which of the following is NOT a thickening agent for dessert sauces?
a. egg c. cream
b. chocolate d. starch
4. Which of the following is NOT included in the group?
a. fruit purees c. custard sauce
b. hot sauces d. Sabayon sauce
5. Which is NOT true about the proper storage of dessert sauces?
a. Sauces should be kept in airtight containers.
b. Store sauce in hot dry place away from moisture, oxygen and
pests.
c. Thickened sauce should be prepared, served and stored with
caution.
d. Store the sauces in refrigerator not in room temperature.
 7

RECAP
This part will measure what learnings and skills that you understood from
the previous lesson.

Directions: Fill in the missing letters to complete the hidden word.

1. __G__ Y__L__
2. S__GA__
3. __AT__E__
4. N__T__
5. C__O__O__A__E

LESSON

LO 2.2 Select and Prepare Sweet Sauces

This lesson provides you insights in selecting and preparing sweet sauces.
Lets’ try to find out the kinds and varieties of sauces.
Sweet Sauces
A. Sauce - a flavored liquid mixture of ingredients that gives flavor and
improve the appearance of the food.
B. Fudge - a soft creamy confection made of sugar, milk, butter, and
flavoring.
Dessert sauces make dessert memorable. They are usually served on the side
in a sauceboat and enhance the presentation as well as to the flavor of the
dessert.
Here are the categories of dessert sauces;
1. Caramel Sauces
Caramel sauce is prepared by melting and caramelizing sugar to the
desired color and adding liquid to thin it for fine consistency.
2. Chocolate Sauces
Chocolate may be hot or cold, and either thin or very thick and rich like
a fudge sauce. Basically, chocolate sauce is made from chocolate or
cocoa powder, sugar and water cooked together. To add richness, just
add cream or butter.
 8

3. Fruit Purees
These are purees of fresh and cooked fruits sweetened with sugar.
Flavorings and spices may be added.
4. Custard Sauces
The foundational custard sauce is crème Anglaise, also known as
vanilla custard sauce. It is considered as mother of sauces. Chocolate
and other flavor can be added to make other varieties.
5. Fresh Cream or Sour Cream Sauces
Fresh cream or sour cream sauces are used as dessert sauces and
toppings which is sometimes thinned or sweetened. These can be
flavored with vanilla or a spice such as cinnamon. Fresh cream is used
as a sauce in a form of heavy cream that is lightly thickened by
whipping cream.
6. Sabayon Sauces
Sabayon sauces may be hot and cold that are made by thickening wine
and by whipping it over heat together with egg yolks and sugar. It can
be served with fruits and soufflès.
Thickening Agents for Sauces
1. Flour
2. Cornstarch
3. Eggs
4. Cream
5. Rice
6. Grains
GUIDELINES IN PREPARING VANILLA CUSTARD SAUCE
1. Always use clean and sanitized tools and equipment and follow the
proper procedures.
2. Combine egg yolks and sugar. Whip the mixture once sugar is added.
So that the sugar and egg yolks stand together.
3. Scald the milk before mixing it with the yolks.
4. Hot milk must be slowly beaten into eggs and sugar.
5. To prevent curdling, place the bowl with egg mixture in a pan of
simmering water and stir constantly.
6. To check for doneness, the mixture lightly coats the back of the spoon.
7. Set the pan or bowl in ice water to cool the sauce. Stir occasionally to
cool evenly.
8. Immediately stir in one to two ounces cold milk if the sauce curdles.
Transfer the sauce to a blender and blend at high speed.
STORAGE OF SAUCES
Sauces must be stored in a cool dry place away from moisture, light,
oxygen and pests. It should be kept in airtight containers. Food made of
starches containing eggs, cream, milk and other dairy products are
 9

susceptible to bacterial contamination and food-borne illness. Sauces with

these ingredients must be kept out of the temperature danger zone. Thickened
sauce must be prepared, served and stored with care. These ingredients must
be store in refrigerator and not in room temperature.

ACTIVITIES
A. DIRECTIONS: Match Column A to Column B. Write the letter of the
correct answer.
COLUMN A COLUMN B
1. A sauce that are made of thickening wine a. Fresh Cream
and whipping with egg yolks and sugar.
2. These are purees of fresh and cooked fruits b. Chocolate Sauce
sweetened with sugar.
3. A sauce which is prepared by melting and c. Sabayon Sauce
caramelizing sugar.
4. It is made from chocolate or cocoa powder, d. Fruit Purees
sugar and water cooked together.
5. It is used as a sauce in a form of heavy e. Caramel Sauce
cream that is lightly thickened by whipping
cream.

B. DIRECTIONS: Give 5 title of recipes of sandwiches with sweet sauces

1.____________________________________________
2.____________________________________________
3.____________________________________________
4.____________________________________________
5.____________________________________________

WRAP-UP

Sweet dessert sauces offer delicious and exciting eating experience.

Complete the sentence below,

“I have learned that,
___________________________________________________________________________
__________________________________________________________.”
 10

VALUING

Storing sweet sauces properly with appropriate temperature and equipment

is a must.
Cite some importance of following the correct guidelines in storing sweet
dessert sauces.

POST TEST

Directions: Write (T) if the sentence is true and (F) if false.

1. Sauce must be stored in airtight containers.
2. Custard sauce is prepared by melting and caramelizing sugar.
3. Chocolate is a thickening agent.
4. Fudge is a soft creamy confection made of sugar, milk, butter, and
flavorings.
5. To check for doneness of vanilla custard sauce, the mixture lightly coats
the back of the spoon.
 11

KEY TO CORRECTION

5. Chocolate

B 5. 4. Nuts
T 5.
B 4. 3. Batter T 4.
B 3. F 3.
D 2. 2. Sugar
F 2.
B 1. 1. Egg yolk T 1.
Pre-Test Recap Post Test

References
Caunan, Cha. Learning Module for Grade 9 TLE – Cookery. SlideShare, 2014.

WEB SOURCES
https://www.ajar.id/en/post/6-types-of-dessert-sauces