10

11 10
T LE – HE - C OOKERY

Quarter 3 – Module 3

Prepare Sauces Required for

Menu Item
TLE – Grade 10
Alternative Delivery Mode
Quarter 3 – Module 3: Prepare Sauces Required for Menu Item
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

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Analyn S. Balbon

Editor: Jesusa D. Paladar
Reviewer: Jesusa D. Paladar
Typesetter: Ivah Mae C. Estoconing
Layout Artist: Ivah Mae C. Estoconing
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid

Adolf P. Aguilar, TM, Ed.D Elmar L. Cabrera

Nilita R. Ragay, Ed.D
Antonio B. Baguio, Jr., Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: [email protected]
 10

TLE
Quarter 3 – Module 3

Prepare Sauces
Required for Menu Item
Introductory Message
For the facilitator:

Welcome to the TLE -10 Cookery Alternative Delivery Mode (ADM) Module on
Prepare Sauces Required for Menu Item!
This module was collaboratively designed, developed and reviewed by
educators both from public and private institutions to assist you, the teacher
or facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social, and economic
constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills 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. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the module.

For the learner:

Welcome to the TLE -10 Cookery Alternative Delivery Mode (ADM) Module on
Prepare Sauces Required for Menu Item!
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 resource while
being an active learner.

This module has the following parts and corresponding icons:

ii
 This will give you an idea of the skills or
What I Need to competencies you are expected to learn in the
Know module.

This part includes an activity that aims to

check what you already know about the
What I lesson to take. If you get all the answers
Know correct (100%), you may decide to skip this
module.

What’s This is a brief drill or review to help you link

In the current lesson with the previous one.

In this portion, the new lesson will be

What’s introduced to you in various ways; a story, a
New song, a poem, a problem opener, an activity
or a situation.

What is This section provides a brief discussion of the

It lesson. This aims to help you discover and
understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s skills of the topic. You may check the answers
More to the exercises using the Answer Key at the
end of the module.

What I Have This includes questions or blank

Learned sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can This section provides an activity which will

Do help you transfer your new knowledge or skill
into real life situations or concerns.

This is a task which aims to evaluate your

Assessment level of mastery in achieving the learning
competency.

In this portion, another activity will be given

Additional Activities to you to enrich your knowledge or skill of the
lesson learned.
Answer This contains answers to all activities in the
Key module.

ii
i
At the end of this module, you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part
of the module. Use a separate sheet of paper in answering the exercises.
2. Do not forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind that
you are not alone.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You
can do it!

i
v
 What I Need to Know

This module was designed and written with you in mind. It is

here to help you master how to Prepare Sauces Required for Menu Item. The
scope of this module 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.

After going through this module, you are expected to:

1) Discuss the methods of preparing sauce.

2) Prepare sauce required for menu item.
3) Adhere the importance of hygienic principles and practices in sauce
making.

1
 What I Know

Direction: Read and understand the statements/questions below.

Choose the letter of the correct answer and write it in your notebook.

1) Its basic ingredient is milk which is thickened with flour enriched with butter.
a. brown sauce c. Veloute sauce
b. White sauce d. Tomato sauce
2) Its chief ingredients are veal, chicken and fish broth, thickened with blonde
roux.
a. brown sauce c. Veloute sauce
b. White sauce d. Tomato sauce
3) It is made from stock (ham/pork) and tomato products seasoned with spices
and herbs.
a. brown sauce c. Veloute sauce
b. White sauce d. Tomato sauce
4) It is a rich emulsified sauce made from butter, egg yolks, lemon juice and
cayenne.
a. brown sauce c. Veloute sauce
b. White sauce d. Hollandaise sauce
5) It is a brown roux-based sauce made with margarine or butter, flavor and
brown stock.
a. brown sauce c. Veloute sauce
b. White sauce d. Hollandaise sauce 6) Made just before they are
to be used.
a. Hot Sauces c. Thick Sauces
b. Cold Sauces d. Thin Sauces
7) Cooked ahead of time, then cooled, covered, and placed in the refrigerator to
chill.
a. Hot Sauces c. Thick Sauces
b. Cold Sauces d. Thin Sauces
8) Cooked just enough to cook the raw taste of flour; used for béchamel and other
white sauces based on milk.
a. Gravy c. Blond roux
b. White roux d. Brown roux
9) Cooked little longer to a slightly darker color; used for veloutés´.
a. Gravy c. Blond roux
b. White roux d. Brown roux
10) 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.
a. Gravy c. Blond roux
b. White roux d. Brown roux

2
 Lesson
PREPARE SAUCES
3 REQUIRED FOR MENU ITEM

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.

Notes to the Teacher

This contains helpful tips or strategies that will
help you in guiding the learners. The following
are information that would lead to the activities
and assessment. Some activities may need your
own discretion upon checking, or you may use
rubric if provided. Please review the activities
and answer keys and amend if necessary.

3
 What’s In
Direction: Answer the following questions on your notebook.

1) Why sauce is an important component of a dish?

___________________________________________________________________________
___________________________________________________________________________

2) As a complementary flavor of a food, how are sauces enhances the taste of the
dish?
___________________________________________________________________________
___________________________________________________________________________

What’s New
Direction: Four pictures linked by one word. Your aim is to work out
what the word is, from a set of letters given below the pictures.

_____ _____ _____ _____ _____

4
 What is It

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.
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 agent – 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, pre-gelatinized starch, bread crumbs, and other
vegetables and grain products like potato starch and rice flour.
Starches thicken by gelatinization, which is the process by which
starch granules absorb water and swell many times their original sizes. Starch
granules must be separated before heating in liquid to avoid lumping.
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 are separated in two ways:

5
• Mixing the starch with fat. Example: roux
• Mixing the starch with a cold liquid. Example: slurry

Roux – is a cooked mixture of equal parts by weight 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 commonly used in
commercial cooking. It is sometimes browned for
use in brown roux. Heavily browned flour has only
1/3 the thickening power of not brown 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.

• 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 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.

6
 C. Common Problems in Sauce

1. Discarding 3. poor texture 5. oil streaking

2. oiling-off 4. synersis (weeping)

METHODS OF PREPARING SAUCES

Sauces Blanches
(White Sauce)

Liquid: Milk or Stock or

Purpose Butter Flour
Cream
Light Sauce 1 tbsp. 1 tbsp. 1 cup

General 1½ 1 1 cup
Sauce tbsps.
½
tbsp.
Thick Sauce 5 tsps. 2 1 cup
tbsps.
Soufflé Sauce 2 tbsps. 2 1 cup
tbsps.

Hygienic Principles and Practices in Sauce Making

1. Make sure all equipment is perfectly clean.

2. Hold 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 Procedure

1) Melt fat.

7
 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.

8
 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- added 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: salt
lemon juice
cayenne
white pepper
sherry and Madeira

What’s More

Direction: Read the following questions carefully and choose the letter which
corresponds to your correct answer. Write your answer in your test notebook.

1) It adds and develop flavor.

a. Deglazing c. Seasoning
b. Straining d. Enriching with butter and cream
2) Liaison mixture of egg yolks and cream added to sauce to give extra richness
and smoothness.

9
 a. Deglazing c. Seasoning
b. Straining d. Enriching with butter and cream
3) To swirl a liquid in a sauté pan to cooked particles of food remaining on the
bottom.
a. Deglazing c. Seasoning
b. Straining d. Enriching with butter and cream
4) 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.
a. Deglazing c. Seasoning
b. Straining d. Reduction
5) Using _____________________ to concentrate basic flavors. The water
evaporates when simmered. The sauce becomes more concentrated and
more flavorful. It also adjust textures.
a. Deglazing c. Seasoning
b. Straining d. Reduction

What I Have Learned

Direction: Write your reflection in order to finish the phrases below :

I have learned that

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

I have realized that

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

I will apply

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

10
 What I Can Do

Direction: Choose one of the given recipes. Follow the given

procedure carefully and use local or homegrown ingredients. Create
documentation while doing the task through taking pictures or video and send it via
messenger. If you do not have a mobile phone to record your performance or internet
access, you may ask your parent/guardian to rate your performance using the
indicated rubric for this activity.

Note: A high level of personal hygiene must be expected; wash hands

before starting, always wear an apron, face mask, hair net, disposable
gloves, hand towel, and potholders. Observed sanitary handling of food
and followed proper preparation and cooking procedures.

MAKING PAN GRAVY

Tools/Equipment Needed:

Roasting pan Saucepan

Strainer Ladle

Procedure:

Method 1

1. Remove the roast from the roasting pan.

2. Clarify the fat.
3. Deglaze the pan.
4. Combine with stock and simmer.
5. Make a roux or a slurry of arrowroot or cornstarch and water.
6. Thicken the gravy with the roux or cornstarch slurry.
7. Strain.
8. Adjust seasoning.

Method 2

1. Remove the roast from the roasting pan.

2. Clarify the fat.
3. Add flour to the roasting pan and make a roux.
4. Add stock. Stir until thickened and the pan is deglaze.
5. Strain. Skim excess fat.
6. Adjust consistency, if necessary, with more stock or more roux.
7. Season.

11
 BÉCHAMEL SAUCE

Purpose: Prepare and cook béchamel sauce using ingredients and

procedures listed below:

Tools/Equipment Needed:
Saucepan
Ladle
Cheesecloth
Spoon
Ingredients:
4 tbsp. clarified butter
4 tbsp. bread flour
¼ gal milk
¼ pc bay leaf
¼ pc onions
Salt to taste
Nutmeg to taste
White pepper to taste

Procedure:

1) Heat the butter in a heavy saucepan in a very low heat. Add the flour and make
a white roux. Cool the roux slightly.
2) In another saucepan, scald the milk. Gradually add it to the roux, beating
constantly.
3) Bring the sauce to a boil, stirring constantly. Reduce heat to simmer.
4) Stick the bay leaf and onions and add to the sauce. Simmer at least 15 - 30
minutes or more. Stir occasionally while cooking.
5) Adjust the consistency with more hot milk if necessary.
6) Season lightly with salt, nutmeg and white pepper. Spice flavor should not
dominate.

12
 HOLLANDAISE SAUCE

Tools/Equipment Needed:
Saucepan
Beater
Ladle
Spoon
Strainer
Mixing bowl

Ingredients:
1 kg. butter
12pcs egg yolks
4 tbsp. cold water
6tbsp . lemon juice
Salt to taste
Cayenne to taste
Procedure:

1) Clarify the butter. Keep the butter warm but not hot.
2) Place the egg yolks and cold water in a stainless steel bowl and beat well. Beat
in a few drops of lemon juice.
3) Hold the bowl over a hot water bath and continue to beat until the yolks are
thickened and creamy.
4) 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.
5) When all the butter has been added, beat in lemon juice to taste and adjust
seasoning with salt and cayenne. Keep warm for service. Hold no longer than
1 ½ hours.

13
 Criteria for Evaluating and Presenting Finished Product

Good Fair 2 Poor

I. Products:
3 1
1. General Appearance

a. attractive and appealing to appetite

b. pleasing and good color combination
c. ingredients cooked just right
d. correct consistency
2. Palatability

a. delicious
b. taste just right
3. Nutritive value

a. highly nutritious
II. Procedures:

1. Use of Resources:

a. kept working table is kept orderly while preparing

the ingredients
b. used only the proper and needed utensils and
dishes
c. used time-saving techniques and devices
1. Cleanliness and sanitation:

a. was well- groomed and properly dressed for

cooking, used clean apron, hair nets, hand
towel and potholder
b. Observed sanitary handling of food
3. Conservation of nutrients:

a. followed proper preparation and cooking

procedures
b. followed the recipe correctly
Score: (maximum 42 points)

Comments:

14
 Assessment

Directions: Read and understand the statements/questions below.

Choose the letter of the correct answer and write it in your notebook.

1) Its basic ingredient is milk which is thickened with flour enriched with butter.
a. brown sauce c. Veloute sauce
b. White sauce d. Tomato sauce
2) Its chief ingredients are veal, chicken and fish broth, thickened with blonde
roux.
a. brown sauce c. Veloute sauce
b. White sauce d. Tomato sauce
3) It is made from stock (ham/pork) and tomato products seasoned with spices
and herbs.
a. brown sauce c. Veloute sauce
b. White sauce d. Tomato sauce
4) It is a rich emulsified sauce made from butter, egg yolks, lemon juice and
cayenne.
a. brown sauce c. Veloute sauce
b. White sauce d. Hollandaise sauce
5) It is a brown roux-based sauce made with margarine or butter, flavor and
brown stock.
a. brown sauce c. Veloute sauce
b. White sauce d. Hollandaise sauce 6) Made just before they are
to be used.
a. Hot Sauces c. Thick Sauces
b. Cold Sauces d. Thin Sauces
7) Cooked ahead of time, then cooled, covered, and placed in the refrigerator to
chill.
a. Hot Sauces c. Thick Sauces
b. Cold Sauces d. Thin Sauces
8) Cooked just enough to cook the raw taste of flour; used for béchamel and other
white sauces based on milk.
a. Gravy c. Blond roux
b. White roux d. Brown roux
9) Cooked little longer to a slightly darker color; used for veloutes´.
a. Gravy c. Blond roux
b. White roux d. Brown roux
10) 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.
a. Gravy c. Blond roux
b. White roux d. Brown roux

15
 Congratulations on finishing the supplementary learning module 3! You
have just had an amazing learning journey and for sure, you will also do the same
in the succeeding modules.

Answer Key

16
References
Books:
• Department of Education, Technical – Vocational Livelihood Education –
Cookery Module 2 Manual, 2016. pp. 271 - 284.

Internet Sources:
https://natashaskitchen.com/homemade-pizza-sauce/
• https://cookingkosherwithcor.files.wordpress.com/2015/01/bercysauce.jpg
• https://www.cuisineathome.com/how-to/how-to-fix-broken-
hollandaisesauce/
• https://feedingourflamingos.com/wp-content/uploads/2017/11/how-
tofreeze-thaw-soup-mason-jars-no-cracks-glass-save-money-time-
freezercooking-healthy-cooking-family-meals-easy-tips-inpost.jpg
• https://en.wikipedia.org/wiki/B%C3%A9chamel_sauce
• https://en.wikipedia.org/wiki/Brown_sauce
• https://en.wikipedia.org/wiki/Deglazing_(cooking)
• https://en.wikipedia.org/wiki/Gravy
• https://en.wikipedia.org/wiki/Hollandaise_sauce
 For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: [email protected]
Website: lrmds.depednodis.net