Cookery10 3 3rdquarter

LEARNING COMPETENCY:
LO 3. Prepare sauces required for

menu items
TLE_HECK9-12SSS-IIIc-22
At the end of the module, you should be able to:
1. classify various types of sauces and their
corresponding menu items
2. prepare a variety of hot and cold sauces based on
the required menu items
3. identify the types of thickening agents and
convenience products used in preparing sauces
4. use thickening agents and convenience products
appropriately
5. evaluate sauces for flavor, color, and consistency
6. identify and deal with problems in the preparation
of sauces
Based on experiences of those culinary
experts, preparing a sauce plays an important
role in preparing dishes. Sauces are made of
liquid ingredients, thickening agents,
seasonings and flavorings. It provides a
flavorful liquid which is usually thickened
that enhances the taste of
the food, add moisture, texture and good
appearance to any kind of foods.
Characteristics of a Good
sauce
1. There are no lumps.
2. A flavor that is not floury or
pasty.
3. Sticks to the back of a spoon.
4. It does not break apart when
it cooks down
Basic Sauces or Mother Sauces for Meat,
Vegetables, and Fish
1. White sauce/Bechamel- 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.
4. Brown sauce / Espagnole- It is a brown
roux-based sauce made with margarine or
butter, flavor and brown stock.
5. Tomato sauce- It is made from stock
(ham/pork) and tomato products seasoned
with spices and herbs.
6. Other Sauces- Not all sauces came from
mother sauces. Some sauces came from
puree of fruits or vegetables and some
sauces are made from meat juices or butter.
a. Marinara sauce- It is a sauce mixed with
olive oil and herbs to tomato sauce.
b. Salsa-has combination of raw vegetables
or fruits, spices, onions and chiles.
c. Relishes-made with fruits or vegetables
which may be cooked or pickled using
solution of vinegar or brine that can be
sweet, savory or spicy.
d. Gravy-a type of sauce which made from
meat or poultry juices, liquid such as milk,
cream or broth and thickening agent such as
roux.
e. Compound Butter-sauce that added with
seasonings to softened butter and some
blended with chives, basil or parsley.
f. Independent sauce-this exemplified by
applesauce, cocktail sauce, sweet and sour
sauce and barbecue sauce that can be served
hot or cold.
Variation of Sauces
1. Hot Sauces – it is made just before they

are to be used.
2. Cold sauces –it is cooked ahead of time,
then cooled, covered, and placed in the
refrigerator to chill.
Thickening Agents
Thickening agents thickens sauce to the
right consistency. The sauce must be thick
enough to cling lightly to the food. Some
examples of thickeners are starches
(cornstarch, potato starch, cassava starch) and
flours (rice flour, cassava flour, all-purpose
flour, wheat flour, breadflour). Other
products used are arrowroot, waxy maize,
bread crumbs, other vegetables and grain
products.
Another component of roux is flour which is used
in making different sauces The following are the
different kinds of roux.
1. White roux – It is cooked just enough to cook
the raw taste of flour; used for béchamel and other
white sauces based on milk.
2. Blond roux – It is cooked little longer to a
slightly darker color; used for veloutes´.
3. Brown roux – It is 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 Sauce
1. discarding
2. oiling-off
3. poor texture
4. synersis (weeping)
5. oil streaking
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.

Cookery10 3 3rdquarter

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LEARNING COMPETENCY:

LO 3. Prepare sauces required for

1. White sauce/Bechamel- Its basic ingredient is

1. Hot Sauces – it is made just before they

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