COOKERY (TVL-HE) 10

Name of Learner: ______________________________Grade/Section: ___________________

Learning Strand: _______________________________Date Submitted: __________________

LEARNING ACTIVITY SHEETS

FANCY SAUCES

Background Information for Learners

One of the important components of a cereal and pasta dishes is the sauce. Sauces serve a
particular function in the composition of dishes. These enhance the taste of the food to be served
as well as add moisture or succulence to food that are cooked dry.

There are six types of basic sauces - mayonnaise, Hollandaise, tomato sauce, brown
sauce, Velouté and Bechamel. Mayonnaise is a cold sauce made with eggs and olive oil.
Hollandaise is a warm sauce made with butter and eggs, seasoned with white vinegar and
peppercorns. Tomato sauce is made with tomatoes which gives authentic flavor to recipes.
Espagnole sauce which is also called brown sauce is made with a meat stock simmered for hours
till it reduces to a thick, rich brown sauce. Velouté is a sauce made with roux, flour and butter.
Bechamel is made with roux and milk.

When making sauces, make sure all equipment is clean. Hold sauce no longer than 1 ½
hours. Make only enough to serve for a particular meal and discard any left over. Never mix an
old batch with a new batch. Never hold Hollandaise or any other acid product in aluminum. Use
stainless-steel containers.

To prepare a sauce, start with a flavor base, develop consistency, add liquids, season and
simmer, skim the sauce, strain/puree, evaluate and adjust consistency and texture. A sauce
should have a consistency that is light yet thick enough to coat the back of a spoon. Chefs use the
French term nappe, meaning to top or coat with a sauce, to describe the proper consistency. If the
consistency of a sauce is too thin or the flavor too weak, adjust it by gently simmering the sauce
to reduce, thicken and concentrate the flavors. Other alternatives include adding a thickening
agent, cream a swirl of butter or a liaison of egg yolk and cream. If the sauce is too thick, add
water, stock or other liquid to adjust consistency.

Learning Competency with Code

Prepare sauces and accompaniments of selected starch and cereal products follow safety
and hygienic practices while working in the kitchen (TLE_HECK9-12CD-Ig-i-6).

Directions/Instructions:
For this week, you are task to accomplish the different activities below. Read and
understand the directions carefully in each activity. If you have queries, feel free to contact your
teacher.
Activity 1. Fill-in the Box!

Directions: Complete the crossword puzzle by filling in a word which fits each clue below.

Across: 1. sauce made with tomatoes

3. made with roux, flour and butter
6. a cold sauce made with eggs and olive oil
8. a cooked mixture of equal parts of fat and flour

Down: 2. a flavorful liquid or semi liquid that adds flavor to a food

4. sauce made with roux and milk
5. made with a meat stock simmered for hours
7. a warm sauce made with butter and eggs

Activity 2. What’s in the Pot?

Directions. Write one example of cereal dish with sauce on the first pot and starchy dish with a
sauce on the second pot. Write the name of the dish on the cover of the pot. On the
body of the pots, write the type of the sauce which will be used on the dish.
Activity 3: Always Remember!

Directions: Arrange the correct order of preparing a sauce below by ranking it 1 to 6.

_____Develop consistency
_____Add liquids, season and simmer
_____Start with a flavor base
_____Strain/puree
_____Skim the sauce
_____Evaluate and adjust consistency and texture

Activity 4: Perfect Match

Directions: When working in the kitchen, we have to observe safety practices. In Column B,
write the different safety practices which should be followed to be able to achieve the
goals written in Column A.

A B
To keep oneself 1.
clean…
2.

3.

To keep tools 4.
and equipment
clean…
To keep the 5.
food clean…
6.

7.

To keep the 8.
workplace
clean… 9.

10.

Activity 5: The Sossy Sauce

Directions: Choose and perform one recipe below.

A. BÉCHAMEL SAUCE

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
Black pepper to taste
Procedure:
1. Heat the butter in a heavy sauce pan in a very low heat. Add the flour and make a white
roux. Cool the roux slightly.
2. In another sauce pan, 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.

B. TOMATO SAUCE RECIPE

Ingredients: 2 pounds medium tomatoes (about 10-12), peeled and cut into large chunks
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 large yellow onion, peeled and cut in half
3 medium cloves garlic, minced
2 tablespoons minced fresh basil
2 tablespoons minced Italian parsley
Kosher salt
Procedure:
1. Heat olive oil and butter in a large saucepan over medium heat.
2. Add onion, cut sides down, and garlic; cook, stirring occasionally, until softened but not
browned, about 8 minutes.
3. Add tomatoes (including all their juices) and simmer, stirring occasionally, until the liquid
has evaporated and the sauce thickens, about 40 to 45 minutes.
4. Remove from heat, scoop out onion and discard. Stir in basil and parsley and let steep for 5
minutes.
5. Using an immersion blender, pulse a few times to break up large chunks of tomato. Process
it longer for a smoother sauce. You can also do this in batches with a stand blender.
6. Season to taste with salt if necessary.

Rubrics for Scoring

 Very Good Fair Poor
Good (4) (3) (2) (1)
A. Products:
1. General Appearance
a. The ingredients are cooked just right.
b. The sauce has the correct consistency.
2. Palatability
a. The sauce tastes delicious.
b. The sauce tastes just right.
B. Procedures
1. Use of Resources:
a. Learner keeps working table orderly
while preparing the ingredients.
b. Learner uses only the proper and
needed utensils and dishes.
c. Learner uses time-saving techniques
and devices.
2. Cleanliness and sanitation
a. Learner is well-groomed and
properly dressed for cooking, uses
a clean apron, hairnet, hand towels
and pot holders.
b. Learner observes proper sanitary
handling of food.
3. Conservation of nutrients
a. Learner follows proper preparation
and cooking procedures.
Score:
Feedback:

Reflection

Learn all the six types of sauces. If you did not make it successfully for the first time, try
to do it again and again until you got it perfectly. If you have good knowledge and
understanding on these basic types of sauces, you can easily pair it with starch and cereal dishes.

References
1. Technical-Vocational-Livelihood HOME ECONOMICS COOKERY MANUAL
2. Alona Galvez, Different Kinds of Sauces
https://www.slideshare.net/abgf19/the-different-kinds-of-sauces?from_action=save

Answer Key
Activity 1 Activity 3
1. Tomato sauce 1. 2
2. Sauce 2. 3
3. Velouté 3. 1
4. Bechamel 4. 5
5. Espagnole 5. 4
6. Mayonnaise 6. 6
7. Hollandaise
8. Roux

Activity 4
To keep oneself clean…
1. Wash hands thoroughly.
2. Keep fingernails short and clean.
3. Always wear PPE while at work.
4. Wear mask especially when a co-worker has colds.
5. Remove all accessories before working.
To keep tools and equipment clean…
1. Follow the correct procedures in washing, drying, and storing kitchen tools and
equipment.
To keep the food clean…
1. Never handle food when you have wounds, cuts, and infections.
2. It is best to work with clean and sanitized gloves at all times to minimize hand contact
with food.
3. Refrigerate food, especially perishable ones.
4. Keep food in clean containers with cover.
5. Wash fruits and vegetables thoroughly before use.
6. Check food and containers for any possible contamination.
7. Clean the containers of ingredients regularly.
8. Follow the policy of first in, first out. Those stored earlier should be used first before
those stored later.
9. Label packages of food to determine information.
To keep the workplace clean…
1. Do not do personal hygiene activities in the workplace.
2. Do not eat, smoke or spit in the workplace.
3. Do not sit on equipment and worktables.
4. Keep the surroundings areas free from dirt and disorganization.
5. Follow the Japanese philosophy of good housekeeping – sort/seiri, set-in-order/seiton,
sweep/seiso, standardize/seiketsu, and sustain/shitsuke.