Republic of the Philippines
Department of Education
National Capital Region
Schools Division Office – Muntinlupa City
TECHNOLOGY AND LIVELIHOOD EDUCATION (TLE) 10
COOKERY WEEK 3
I. Topic: Prepare Sauces required for menu items
II. Objectives:
1. Classify various types of Sauces
2. Identify the types of thickening agents and convenience products used in
preparing sauces
3. Evaluate finished products using rubrics
III. Brief Introduction of the Lesson
One of the important components of a dish is the sauce. Sauces serve a particular
function in the composition of a dish. These enhance the taste of the food to be served as well
as add moisture or succulence to food that are cooked dry. Sauces also enhance the appearance
of a dish by adding luster and sheen. A sauce that includes a flavor complementary to a food
brings out the flavor of that food. It defines and enriches the overall taste and its texture. 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:
1. Moistness
2. Appearance (color and shine)
3. Flavor
4. Appeal
5. Richness
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.
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.
B. Thickening Agents
Thickening agents – thickens sauce to the right consistency. The sauce must be thick enough
to cling lightly to the food. Starches are the most commonly used thickeners for sauce making.
Flour is the principal starch used. Other products include cornstarch, arrowroot, waxy maize,
Centennial Ave., Brgy. Tunasan, Muntinlupa City
Telephone No: 805-9935 / 805-9938
www.depedmuntinlupa.iedu.ph; sdo.muntinlupa@gmail.com
Republic of the Philippines
Department of Education
National Capital Region
Schools Division Office – Muntinlupa City
pre-gelatinized starch, bread crumbs, and other vegetables and grain products like potato starch
and rice 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
A roux must be cooked so that the sauce does not have a raw, starchy taste of flour. The
kinds of roux differ on how much they are cooked.
a. white roux
b. blonde roux
c. brown roux
IV. Activities:
Activity 1
Directions: Complete the graphic organizer below, then answer the guide questions. WRITE
your answer on a separate sheet of paper.
Basic
Sauces
Guide Questions?
1. What is a Sauce?
2. What are the Basic Sauces? Describe each.
3. Why is sauce important in food preparation? Explain your answer.
Centennial Ave., Brgy. Tunasan, Muntinlupa City
Telephone No: 805-9935 / 805-9938
www.depedmuntinlupa.iedu.ph; sdo.muntinlupa@gmail.com
Republic of the Philippines
Department of Education
National Capital Region
Schools Division Office – Muntinlupa City
Activity 2
A. Directions: Answer the following questions. WRITE your answer on separate sheet of
paper.
1. What do you mean by thickening agents?
2. List down some examples of thickening agents.
3. What is a roux?
4. What is roux used for?
5. What are the three types of roux? Differentiate them.
B. Identify the type of roux used in preparing the following Basic Sauces.
Basic White Veloute Hollandaise Tomato Espagnole
Sauces Sauce Sauce
Type of
Roux
Activity 3
Centennial Ave., Brgy. Tunasan, Muntinlupa City
Telephone No: 805-9935 / 805-9938
www.depedmuntinlupa.iedu.ph; sdo.muntinlupa@gmail.com
Republic of the Philippines
Department of Education
National Capital Region
Schools Division Office – Muntinlupa City
V. Assessment:
Directions: Choose the correct answer from the given choices. Write the LETTER of your
answer in your test notebook.
1. A roux based sauce made with margarine or butter, flavor, and brown stock.
A.brown sauce B. butter sauce C. Hollandaise sauce D. Tomato sauce
2. Sauce made from melted butter or margarine to which seasonings are added.
A. brown sauce B. Butter sauce C.Hollandaise sauce D.Tomato sauce
3. Sauce made by forming an emulsion with fat such as margarine, butter or
salad oil and egg.
A. Brown sauced B. Butter sauce C. Hollandaise or a Dutch D. Tomato sauce
Centennial Ave., Brgy. Tunasan, Muntinlupa City
Telephone No: 805-9935 / 805-9938
www.depedmuntinlupa.iedu.ph; sdo.muntinlupa@gmail.com
Republic of the Philippines
Department of Education
National Capital Region
Schools Division Office – Muntinlupa City
4. Sauce made with tomatoes and seasoned with spices and herbs.
A. Brown sauce B. Butter sauce C. Hollandaise sauce D. Tomato sauce
5. Sauce made from a blend of salad oil, vinegar and seasoning.
A. Brown sauce B. Butter sauce C. Tomato sauce D. White sauce
VI. Reflection:
Directions: Write a short reflection about your experience in preparing sauce.
References:
Learning Module Cookery Grade 10, pages 271-283
Writer: BERNADETTE O. CORELO Validator: DIVINA C. ALISCAD
Centennial Ave., Brgy. Tunasan, Muntinlupa City
Telephone No: 805-9935 / 805-9938
www.depedmuntinlupa.iedu.ph; sdo.muntinlupa@gmail.com
