Quarter 3 – Module 3

Prepare Sauce
(Week 5 & 6)
Introductory Message
For the facilitator:

This module was collaboratively designed, developed and evaluated by

the Development and Quality Assurance Teams of SDO TAPAT 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.

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:

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.

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. Don’t forget to answer Let’s try 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!

GRADE 10 COOKERY Page | 2

 Let’s Learn

This module is primarily designed to help you learn how to prepare

sauce. Learning the skill of making sauce will allow you enhance the taste of
food to be served.

WEEK 5
Learning Outcomes 3: Prepare Sauce for Required Menu Items
1.1. Different types of sauce
1.2. Thickening agents for sauce
1.3. Methods in making sauce
1.4. Hygienic principles and practices in making sauce
1.5. Common problems in sauce

At the end of the module you will able to:

1. Identify the different types of sauce
(a) Differentiate mother sauce from derivative sauce
(b) Name the five types of mother sauce
(c) Name some examples of derivative sauce
2. Determine the different thickening agents for sauce
3. Recognize the different methods in making sauce
4. State the basic hygienic practices in making sauce
5. Explain the common problems in sauce

WEEK 5

Let’s Try

Directions: Determine whether the statement is true or false. If false, underline

the word/s that made the statement wrong and supply the correct word. write
your answers on the space provided.

____1. Starch is the most widely used thickening agent.

____2. Deglazing is the process of thickening and intensifying the flavor of
a liquid mixture by simmering or boiling until the desired flavor and
thickness is achieved.
____3. Sauce serves as an accompaniment to food.
____4. Roux is a combination of flour and egg cooked together.

GRADE 10 COOKERY Page | 3

 ____5. Reduction means to swirl liquid in a sauté pan to cook the particles
of food remaining on the bottom.
____6. Quantity stocks are used as a base liquid or flavoring.
____7. Tomato sauce is made by simmering a tomato product.
____8. Roux is an uncooked mixture of flour and butter.
____9. Use aluminum cookware when making roux.
____10. Brown roux are cooked just enough to cook the raw taste of flour.

Week Prepare Sauce

5 for Required Menu Items
This module will reinforce your knowledge and skills required to
prepare various sauce. The success of cooking sauce depends on the use of
proper ingredients and thickening agents you will use.
Read and understand the content and instruction indicated in every
page of this module. Perform all the activities and let your parent or guardian
assist you if necessary. Have fun while learning.

At the end of the module you will be able to:

1. Identify the different types of sauce
(a) Differentiate mother sauce from derivative sauce
(b) Name the five types of mother sauce
(c) Name some examples of derivative sauce
2. Determine the different thickening agents for sauce
3. Recognize the different methods in making sauce
4. State the basic hygienic practices in making sauce
5. Explain the common problems in sauce

Let’s Recall

Directions: Listed below are the classification and examples of soup. Find and
encircle each word in the puzzle. The hidden words can be positioned in all
direction; written from left to right, from right to left, horizontally, vertically
and diagonally.

GRADE 10 COOKERY Page | 4

 Q W E R T F R G H J J C H O W D E R C H I Y E Y D Z
C D C F F H R R T A B F D S E K O P F A G I T U W L
D L R B H J I U H X F H O P W Q G O P A S H P F B J
F W E A T J O O I G J L D A J A S F G G O P S I N X
G U A A Q E T H C T W I P S B H Q Y B K I A S C G L
H P M W R Q R U K Y S Q J K L T R P A S F Q W Q W O
K F S W R S C V S Q W O T Y I O U H S F U P A S D G
L J O B M J O T O E R X U Z R R R U Q E K M N B F L
A C U E U O V U U Y C V B P E B R G S W E E R T H F
O W P U R E E V P R Y I O P A S F G H J K L O C X Z
H E R I S V B O P A F P U O S E L B A T E G E V O P
C W F G H I B K L P A Q W D F Y G H V C A Z X C Q I
B D F G H J K L P A S D F T U S E T U O L E V D Y Z
M W R H J O C V B K P A S D F H J Q F J P S H O U F
 Clear Soup  Vegetable Soup  Bisque  Fruit Soup
 Thick Soup  Cream Soup  Chowder
 Broth  Puree  Veloutes

Let’s Explore
What kind of sauce do you usually prepare at home? What have you
observed while preparing the sauce? Write your answer on separate sheet of
paper and attach to the page of this module.

Let’s Elaborate
SAUCE
Sauce is a thick and flavorful liquid dressing for poultry, meat, fish, dessert
and other culinary products. It serves as an accompaniment to food; meaning
it is meant to complement the foods they accompany. Sauce enhances the
taste of the food to be served as well as add moisture or succulence to food
that are cooked dry. It also improves the appearance of a dish by adding luster
and sheen.

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To make a good sauce, there are three important elements:
 Quality Stock – used as a base liquid or flavoring.
 Thickening Agents – thickens sauce to the right consistency. The sauce
must be thick enough to cling lightly to the food.
 Aromatics and flavoring – used to further enhance the flavor and
appearance of sauce.

DIFFERENT TYPES OF SAUCE

Below are some of the examples of stock according to their characteristics:

MOTHER SAUCE
Mother sauces refer to basic sauces which serves as starting point for making
secondary sauces called derivative sauces. Common examples of mother
sauce are: Bechamel, Velouté, Hollandaise, Espagnole, and Tomato sauce.

Hollandaise Sauce
Hollandaise sauce is a tangy, buttery sauce, unlike the
other mother sauces which are thick and creamy. It is
made by using clarified butter whisked slowly into warm
egg yolks.

Tomato Sauce
Tomato sauce is made by simmering a tomato product with
flavorings, seasonings, and stock or another liquid.
Although basic tomato sauce is made with vegetables only,
some variations add meat.

Bechamel Sauce
Bechamel sauce is made with milk, flour, and butter. Its
consistency should be creamy and smooth. This is
commonly used in baked pasta such as lasagna and
casseroles.

Velouté Sauce
Velouté sauce is made with white stock and a roux (mixture
of flour and fat cooked together). Velouté can also be made
using brown stock (veal) or fish fumet.

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 Espagnole Sauce
Espagnole is a brown sauce, typically made from brown
stock, mirepoix, and tomatoes, and thickened with roux.
It's the starting point for a rich flavorful sauce called demi-
glace, which is traditionally served with red meats.

For additional knowledge about the topic, Watch the video clip in:
https://www.youtube.com/watch?v=gTqT-bkrKTU

DERIVATIVE SAUCE
Derivative sauces refer to secondary sauces made from mother sauces added
with another or multiple ingredients.

Made from Béchamel Sauce:

 Sauce Creme – Béchamel with hot butter and cream.
 Sauce Mornay – Béchamel with cheeses, egg liaison, and cayenne
pepper.

Made from Velouté Sauce:

 Sauce Berczy – Velouté with more stock; added with shallots and white
wine.
 Sauce au Vin Blanc – Velouté with more stock; added with cream and
white wine.

Made from Hollandaise Sauce:

 Bearnaise Sauce – Reduced hollandaise sauce with white wine,
tarragon, vinegar, and peppercorns.
 Charon Sauce – Hollandaise Sauce with tarragon and tomato.

Made from Espagnole Sauce:

 Jus – Reduced beef stock; added red wine and aromatics.
 Demi-glace – Espagnole and brown beef stock cooked together.

Made from Tomato Sauce:

 Marinara Sauce – tomato sauce with garlic, onions, and herbs.
 Creole Sauce – tomato sauce with white wine, garlic, onion, cayenne
pepper, and red bell peppers.

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THICKENING AGENTS FOR SAUCE
Sauce is thickened by the following ingredients:

METHODS IN MAKING SAUCE

Thickening by Reduction
Reduction is the process of thickening and intensifying
the flavor of a liquid mixture by simmering or boiling until
the desired flavor and thickness is achieved.
Deglazing
To deglaze means to swirl a liquid in a sauté pan to cook
the 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.

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Enriching with Butter and Cream
Adding a mixture of egg yolks and cream to sauce can give
extra richness and smoothness. Heavy cream can be
added to give flavor and richness to sauce. Butter can
give extra shine and smoothness to the sauce.

Preparing a Roux
Roux is an equal combination of flour and fat cooked together and used as a
thickening agent for sauce.

It is primarily composed of:

(a) Fats
 Clarified butter. Using clarified butter results to finest sauces
because of its flavor.
 Margarine. Used as a substitute for butter because of its lower cost.
 Animal fat. Chicken fat, beef drippings and lard.
 Vegetable oil and shortening. Can be used for roux, but it adds no
flavor.

(b) 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
veloutés´.

 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.

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 HOW TO MAKE A ROUX:
(1) Heat the fat, usually clarified butter, in a heavy
saucepan so that the fat will not scorch.
(2) Make a paste by adding all of the bread flour
and stirring.
(3) Using medium heat, cook the paste until it has
the consistency of wet sand & right color. Stir
the roux often to keep it from burning. Burnt
roux will add unpleasant flavor and dark spots
to the liquid. It will not thicken properly. When
finished, the roux should be stiff.

Keep the following in mind when you prepare roux:

 Do not use aluminum cookware. It will give the roux a metallic taste
and make light-colored sauces gray. Instead, use heavy stainless-steel
pots.
 Do not use very high or very low temperatures. A roux that is very hot
can spatter and burn someone as it is mixed into a liquid. A roux that
is colder than room temperature will cause the fat to solidify. An ice-
cold roux will solidify.
 Do not over thicken. A sauce must almost reach the boiling point
before the roux begins to thicken it. Add 1 pound of roux per gallon of
sauce for a medium consistency.

For additional knowledge about the topic, Watch the video clip in:
https://www.youtube.com/watch?v=eTf0n1HoC1w

HYGIENIC PRINCIPLES AND PRACTICES IN MAKING SAUCE

 Make sure all equipment is perfectly clean.
 Hold sauce no longer than 1 ½ hours. Make only enough to serve in
this time, and discard any that is left over.
 Never mix an old batch of sauce with a new batch.
 Never hold hollandaise or béarnaise or any other acid product in
aluminum. Use stainless-steel containers.

COMMON PROBLEMS IN SAUCE

 Lumpiness - this is usually the effect if the sauce is too dry and then
additional liquid is added, adding too much liquid and then it is added
quickly, incorrect temperature of the roux and liquid.
 Poor gloss - this happens when the sauce is insufficiently cooked.

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  Incorrect consistency - result when there is incorrect balance on the
formula. This also happens when the sauce is over cooked.
 Poor color - using dirty utensils and incorrect cooking causes poor
color of the sauce.
 Raw Starch flavor - starch is insufficiently cooked
 Bitterness - happens when the roux is over browned, burned or over
cooked.

Other common problems also include:

 Poor Texture  Oiling-Off 4
 Discarding  Oil Streaking
 Synersis (Weeping)

Let’s Dig In

Directions: Make a brief statement that will explain your answer to the
following questions below. Write your answer on a separate sheet of paper and
attach to the page of this module.

1. What is the importance of sauce in culinary world?

2. What is the difference between mother sauce and derivative sauce?
3. What is the importance of thickening agents in making sauce?

Let’s Remember

Directions: Complete the crossword puzzle below by using the statements as

clues. Write your answer on the space provided.

GRADE 10 COOKERY Page | 11

 1) Ingredient/s used to thicken the sauce
2) Reduced hollandaise sauce with white wine and seasonings
3) Tomato sauce with garlic, onions, and herbs
4) Sauce that is made with milk, flour, and butter
5) Used as a base liquid in making sauce

Let’s Apply

Directions: Create your own recipe of sauce. Write your answer on a sheet of
paper and attach to this page of module. Your output will be rated using the
scoring rubric below:

2 points 3 points 4 points 5 points

INGREDIENTS Only few needed Some needed All the needed All the needed
TO PREPARE ingredients were ingredients were not ingredients were ingredients were
List of needed stated stated stated but with stated with correct
ingredients incorrect or no measurement
measurement
KITCHEN TOOLS Only few needed Some needed kitchen All the needed kitchen All the needed kitchen
TO USE kitchen tools were tools were not stated tools were stated but tools were stated and
List of needed stated their names/labels are their names/labels are
kitchen tools not specific specific

PROCEDURE The procedures can The procedures are The procedures are The procedures are
TO FOLLOW be easily understood in correct order in correct order & in correct order,
step by step but not presented in but cannot be easily can be easily can be easily
procedure on how to correct order understood understood, but not understood &
cook complete complete

Let’s Evaluate

Directions: Identify the missing word/s that will make the statement accurate
and complete. Choose the letter of your answer and write it on the space
provided.

___1. It is a roux made for veloutés sauce.

A. Brown roux A. Brown roux
B. Light roux B. Light roux
___2. ____________ refer to secondary sauces made from any of the five
basic sauces.

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 A. mother sauce C. derivative sauce
B. original sauce D. first sauce
___3. All are examples of mother sauces except __________________.
A. hollandaise sauce C. espagnole sauce
D. tomato sauce D. marinara sauce
___4. ___________ is a thick and flavorful liquid dressing for poultry, meat,
fish, dessert and other culinary products.
A. stock C. sauce
B. soup D. broth
___5. ___________ refer to basic sauces which serves as starting point for
making secondary sauces.
A. mother sauce C. derivative sauce
B. original sauce D. first sauce
___6. It is made by simmering a tomato product.
A. espagnole sauce C. tomato sauce
B. marinara sauce D. bechamel sauce
___7. It means to swirl a liquid in a sauté pan to cook the particles of
food remaining on the bottom
A. reduction C. deglazing
B. sauteing D. broiling
___8. It is cooked to a light brown color and a nutty aroma
A. Brown roux C. white roux
B. Light roux D. blond roux
___9. It is used as substitute for butter for its lower cost.
A. fat C. vegetable oil
B. animal fat D. margarine
__10. This happens when the sauce is insufficiently cooked.
A. poor gloss A. bitterness
B. lumpiness B. poor color

Let’s Extend

Directions: To further enrich your learning on this lesson, watch the video
clip about how to make a stock at:
https://www.youtube.com/watch?v=x9y_jZXgSoA
Take note of five (5) important things you have learned. Write your answer on
space provided below.

GRADE 10 COOKERY Page | 13

 1. _______________________________________________________________
2. _______________________________________________________________
3. _______________________________________________________________
4. _______________________________________________________________
5. _______________________________________________________________

WEEK 6

Let’s Try

Directions: The following are steps in making Espagnole Sauce. Arrange the
steps in chronological order by numbering 1-10. Write your answer in the
space provided.

______ Add the 300 ml of beef stock and stir to combine.

______ Add the remaining beef stock and whisk.
______ Melt the butter in the sauce pan over medium heat.
______ Add the flour into pan using sieve.
______ Stir continuously until flour browns lightly.
______ Whisk until sauce is smooth and thickened.
______ Prepare the mirepoix.
______ Season with salt and pepper.
______ Add the mirepoix and tomatoes, then stir for 3-5 minutes.
______ Add the tomato paste.

Week Perform Sauce

6 for Required Menu Items
This module will reinforce your knowledge and skills required to
perform various sauce. Learning how to cook sauce will enable you to enhance
the flavor of any dish you will serve.
Read and understand the content and instruction indicated in every
page of this module. Perform all the activities and let your parent or guardian
assist you if necessary. Have fun while learning.

GRADE 10 COOKERY Page | 14

WEEK 6
Learning Outcomes 3: Perform Sauce for Required Menu Items
1.6. Proper storing of sauce
1.7. Perform/Demonstrate how to make:
(a) Hollandaise sauce
(b) Tomato sauce
(c) Béchamel sauce
(d) Velouté sauce
(e) Espagnole sauce

At the end of the module you will be able to:

1. Explain the Proper storing of sauce
2. Perform/Demonstrate how to make:
(a) Hollandaise sauce
(b) Tomato sauce
(c) Béchamel sauce
(d) Velouté sauce
(e) Espagnole sauce

Let’s Recall

Directions: Fill the empty boxes with the correct answer. Use the information
provided in other boxes as clues. Write your answers on the space provided.

Type of Example of
Definition
Mother Sauce Derivative Sauce
creamy and smooth sauce made
Béchamel Sauce Sauce Creme
from milk, flour, and butter.

Hollandaise Sauce Bearnaise Sauce

1._______________________________

made with white stock and a

Sauce Berczy
2.________________ roux.

Espagnole Sauce Demi-glace

3._______________________________

made by simmering a tomato

4.________________ product w/ flavoring and stock. 5.________________

GRADE 10 COOKERY Page | 15

 Let’s Explore

If you are going to make your own sauce, what thickening ingredients
are you going to use? Write your answer on separate sheet of paper and attach
to the page of this module.

Let’s Elaborate

PROPER STORING OF SAUCE

When storing sauces, it is important to apply the 2/4 hour rule. In cooling
food, the rule is to be observed when preparing large quantities needed to be
cooled down and stored before even using.

A food business must cool the food within:

 Two hours – from 60 degrees Celsius to 21 degrees Celsius
 Further four hours – from 21 degrees Celsius to 5 degrees Celsius

It is also best to use shallow containers with wide surface areas. Stir
occasionally to help let the heat out and prevent skins from forming on the
surface. If the room temperature is reached, it should be placed into
refrigeration until 5 degrees Celsius temperature is reached.

 The products are placed into larger storage containers for better
storage. Label as well with name and date of manufacture and keep
fresh in cool environment up to 3 days. Freeze the stock when longer
storage is required.

Storing Equipment:
 Glass/plastic container
 Stock pot
 Refrigerator

Ways to Reconstitute Sauce:

 By adding water
 By using other liquid like evaporating milk, coconut milk and fruit
juices

GRADE 10 COOKERY Page | 16

PERFORM/DEMONSTRATE HOW TO MAKE:

Hollandaise Sauce
Hollandaise is a tangy, creamy sauce made from butter,
lemon juice, and raw egg yolks. This sauce (and its
derivative sauces) is popularly served over eggs,
vegetables, fish, or chicken.
Hollandaise stands out from the other French mother
sauces because it relies on the emulsification — or
mixing — of egg yolks and butter in place of roux. It has
a reputation for being somewhat challenging to prepare because of the
tendency for butter and egg yolks to resist combining — much like water
and oil.
The key to making a proper hollandaise is slightly warm egg yolks, room
temperature butter, and steady, constant whisking. It’s essential to add the
butter to the yolks slowly and incrementally so that the ingredients remain
stable and don’t separate.

Ingredients to prepare: Kitchen utensils to use:

1 tbsp Lemon Juice  Stove
1 pc Egg yolk  Wisk
4 tbsp Butter  Sauce Pan
 Measuring cups/spoons
 Container

Procedure to follow:
1 In medium heat, melt the butter and toast it until the butter has
burnt through its sides and a layer of bubbles have browned on the
surface.
2 Over a strainer and cloth, strain the butter until it has clarified
3 On a stainless-steel bowl, add the egg yolk and a tablespoon of lemon
juice.
4 Whisk the mixture vigorously. The bowl is placed above a double
broiler with boiling water from time to time to add heat to the bowl.
5 Slowly add hot butter by droplets to form an emulsion. Afterward, the
butter can be put in by spoonfuls
6 The hollandaise sauce should be lighter in color and thicker.
Watch a video demonstration on how to make Hollandaise sauce in:
https://youtu.be/4lsaAMCD-DM

GRADE 10 COOKERY Page | 17

Tomato Sauce
Tomato sauces are common for meat and vegetables,
but they are perhaps best known as bases for
Mexican salsas or sauces for pasta dishes. Tomatoes
have a rich flavor, high water content, soft flesh which
breaks down easily, and the right composition to
thicken into a sauce when they are cooked. All of these
qualities make them ideal for appealing sauces.

Ingredients to prepare: Kitchen utensils to use:

1 cup Tomato Sauce  Stove
2 tbsp Tomato paste  Wisk
4 pcs Tomatoes  Sauce Pan
to taste Salt and Pepper  Measuring cups/spoons
1 tbsp Oliver Oil  Container
1 tbsp Parsley  Knife
 Chopping board
250 g White stock

(Mirepoix)
120 g Onion, chopped
4 tbsp Carrot, chopped
4 tbsp Celery, chopped

Procedure to follow:

Peeling Tomatoes
1 Slit a cross at the bottom of the tomatoes
2 Then blanche the tomatoes over boiling water. You will notice the
skin come loose from the tomato meat.
3 Peel the skin off the tomatoes and proceed with cutting the tomatoes
to remove the seeds.
4 Dice the seeded tomatoes.

Preparing the Tomato Sauce

1 Sweat the minced carrots, onions, and celery in olive oil.
2 Add the tomatoes, tomato paste, tomato sauce, and stock.
3 Add the parsley and season with salt and pepper to taste.
4 The tomato sauce is then blended in the food processor afterwards
before using it for a dish.

Watch a video demonstration on how to make tomato sauce in:

https://www.youtube.com/watch?v=zLLBFt5Vy3w&feature=youtu.be

GRADE 10 COOKERY Page | 18

Béchamel Sauce
Béchamel, or white sauce, is a simple milk-based sauce
made from butter, flour, and whole milk. To make
béchamel, start by cooking butter and flour in a
saucepan until it forms a thick, paste-like substance
called a roux. The roux is responsible for thickening the
sauce.
There are many styles of roux, but the one used for béchamel is called white
roux. It’s only cooked for about 2–3 minutes — long enough to remove the
starchy texture of the flour but not so long that the butter begins to brown.
When the roux is ready, slowly whisk in warm milk and simmer it until it
forms a smooth, creamy sauce.
With the addition of a few extra seasonings like salt, pepper, and cloves,
béchamel is complete — though it may be used as a base for many other
sauces.

Ingredients to prepare: Kitchen utensils to use:

250 g Fish Fumet  Stove
3 tbsp Flour  Wisk
2 tbsp Butter  Sauce Pan
1 cup Milk  Measuring cups/spoons
 Container
Salt & Pepper (to taste)
Nutmeg (to taste)

Procedure to follow:
1 Melt butter in medium heat.
2 Make a roux by slowly adding flour in the mixture while whisking.
3 Add fish fumet.
4 Let the mixture simmer and slowly reduce.
5 Add milk to the mixture.
6 Season with nutmeg, salt and pepper to taste.
Watch a video demonstration on how to make Béchamel Sauce in:
https://youtu.be/I6EXyUfUw54

Velouté Sauce
Velouté is a simple sauce made from butter, flour, and
stock. It is similar to béchamel because it’s a white sauce
thickened with roux, but it features stock for the base
instead of milk. Chicken stock is the most common
choice, but you can also use other white stocks, such as
those made from veal or fish.

GRADE 10 COOKERY Page | 19

To make velouté, start by making a white roux with butter and flour. Next,
slowly stir in warm stock and let it simmer until a creamy, light sauce forms.
A basic velouté can be used by itself on meats and vegetables, or fashioned
into numerous secondary sauces.

Ingredients to prepare: Kitchen utensils to use:

250 g Fish Fumet  Stove
3 tbsp Flour  Wisk
2 tbsp Butter  Sauce Pan
 Measuring cups/spoons
 Container

Procedure to follow:
1 Melt butter in medium heat.
2 Make a roux by slowly adding flour in the mixture while whisking.
3 Add fish fumet.
4 Let the mixture simmer and slowly reduce.
Watch a video demonstration on how to make Velouté Sauce in:
https://youtu.be/cCodtXYwMYo

Espagnole Sauce
Espagnole, otherwise known as brown sauce, is a rich,
dark sauce made from roux-thickened stock, puréed
tomatoes, and mirepoix — a mix of sautéed carrots,
onions, and celery that’s used as a base.
Like velouté, espagnole uses roux and stock as the
main ingredients. However, instead of white roux and
stock, it calls for brown stock and brown roux. These
ingredients give espagnole an especially rich, complex flavor.

Ingredients to prepare: Kitchen utensils to use:

50 g Flour  Stove
25 g Tomato paste  Wisk
1 pc Tomato, diced  Sauce Pan
50 g Butter  Sieve
Salt (to taste)  Measuring cups/spoons
Pepper (to taste)  Container
600 ml Beef stock

1 pc (Mirepoix)
1 pc Onion, diced
1 pc Carrot, diced
1 pc Celery, diced

GRADE 10 COOKERY Page | 20

Procedure to follow:
1 Prepare the mirepoix.
2 Melt the butter in the sauce pan over medium heat.
3 Add the mirepoix and tomatoes, then stir for 3-5 minutes.
4 Add the tomato paste.
5 Add the flour into pan using sieve.
6 Stir continuously until flour browns lightly.
7 Add the 300 ml of beef stock and stir to combine.
8 Add the remaining beef stock and whisk.
9 Season with salt and pepper.
10 Whisk until sauce is smooth and thickened.
Watch a video demonstration on how to make Espagnole Sauce in:
https://www.youtube.com/watch?v=-pjLkBmt-Vg&feature=youtu.be

Let’s Dig In

Directions: Give five (5) things to consider in storing sauce. Write your answer
on the spaces provide below.
1. _______________________________________________________
2. _______________________________________________________
3. _______________________________________________________
4. _______________________________________________________
5. _______________________________________________________

Let’s Remember

Directions: Read and analyze each statement before answering. Identify the
correct answer by arranging the given scrambled letter/s to form the correct
words. Write your answer on the space provided.

1. MLEBEHCA ECSUA : _________________

Also known as white sauce
2. TEVOLUE ECSUA : _________________
A simple sauce made from butter, flour, and stock

GRADE 10 COOKERY Page | 21

 3. LLOANISEDAH ECSUA : _________________
A tangy, creamy sauce made from butter, lemon juice, and egg yolk
4. TTOOAM ECSUA : _________________
Best known as bases for Mexican salsas or sauces for pasta dishes

5. GPAESLENO ECSUA : _________________

Also known as brown sauce

Let’s Apply
Demonstrate what you’ve learned

Directions: Choose two types of sauce and make a video demonstration on how
to make it. You may ask the assistance of your parent or guardian if needed.
(a) Hollandaise sauce
(b) Tomato sauce
(c) Béchamel sauce
(d) Velouté sauce
(e) Espagnole sauce

Your video demonstration will be graded based on the rubrics below.

Submit your videos on: ______________________________

2 points 3 points 4 points 5 points

PREPARATION Did not measure out all the Student completed most Student completed Student completed all
Preparation of all ingredients and have them lined of the preparation steps, all the steps needed the steps needed for
the things needed up in order of use, did not line up the for preparation but preparation and
in cooking: Did not read recipe before ingredients in order of did not use time finished within the
the ingredients beginning preparation, and use management allotted time
& kitchen tools missed a lot of preparation
steps
COOKING Student did not focus on task at Student attempted to Student Student demonstrated
Step by step hand, left equipment on stove follow the recipe demonstrated proper proper cooking
demonstration of unattended, did not control heat, procedure but got cooking techniques, techniques,
the recipe did not follow the recipe distracted and was only completed all the completed all the
procedures procedures able to follow specific recipe procedures, recipe procedures,
parts of recipe but did not use time and finished within
procedures management the allotted time

SAFETY Student did not demonstrate Student only Student Student demonstrated
& SANITATION proper safety and sanitation demonstrated some demonstrated proper safety and sanitation
Practice of proper practices such as using safety and sanitation safety and sanitation practices and ensured
safety & equipment in the appropriate practices practices most of the they were practiced
sanitation manner, handwashing, time all the while
techniques sanitizing, cleaning up as
needed, dishwashing, and final
clean-up

GRADE 10 COOKERY Page | 22

 2 points 3 points 4 points 5 points
FINAL PRODUCT burnt/ undercooked, Poor final product, Good final product Excellent final product
Appearance & many mistakes apparent several mistakes but slightly off Turned out just as
quality of the food apparent expected
cooked

Let’s Evaluate

Directions: Identify the missing word/s that will make the statement accurate
and complete. Choose the letter of your answer and write it on the space
provided.

___1. It has a rich flavor, high water content, soft flesh which breaks
down easily, and the right composition to thicken into a sauce
when they are cooked.
A. tomato A. celery
B. potato B. carrots
___2. Thickening agent for Bechamel sauce.
A. starch C. butter
B. roux D. cream
___3. In making béchamel sauce, start by cooking __________.
A. butter and flour C. butter and cream
D. milk and cream D. flour and cream
___4. It is similar to béchamel because it’s a white sauce thickened with
roux, but it features stock for the base instead of milk.
A. velouté sauce C. béchamel sauce
B. tomato sauce D. espagnole sauce
___5. The most common stock used in velouté sauce.
A. brown stock C. vegetable stock
B. white stock D. fish stock
___6. When storing sauces, it is important to apply the __________ rule.
A. 2/4 hour C. 1/4 hour
B. 1/3 hour D. 1/8 hour
___7. There are many styles of roux, but the one used for béchamel is
called ___________.
A. Brown roux C. white roux
B. Light roux D. blond roux

GRADE 10 COOKERY Page | 23

___8. It has a reputation for being somewhat challenging to prepare
because of the tendency for butter and egg yolks to resist combining
— much like water and oil.
A. velouté sauce C. béchamel sauce
B. tomato sauce D. espagnole sauce
___9. Hollandaise stands out from other French mother sauces because
it relies on ___________________.
A. deglazing A. deglazing
D. reduction D. reduction
__10. The following can be used as storing equipment, except_________.
A. Plastic container A. refrigerator
B. stock pot B. plate

Let’s Extend

Directions: To further enrich your learning on this lesson, watch the video clip
about how to make a stock at:
https://www.youtube.com/watch?v=ASlHqUue-UE
Take note of five (5) important things you have learned. Write your answer on
space provided below.

1. _______________________________________________________________
2. _______________________________________________________________
3. _______________________________________________________________
4. _______________________________________________________________
5. _______________________________________________________________

GRADE 10 COOKERY Page | 24

References

Books and Printed Materials

 Technology and Livelihood Education: Cookery : Volume II By- Aida H.
Rondilla, Emma S. Avendaῆo and Elsa P. Roque 2016
 RBS Technology, Livelihood Education and Life Skills Series Home
Economics Technology IV by Dr. Jesse D. Dagoon and other sisters
First Edition 2005
 Technical Vocational Livelihood Education-Cookery module II, Manual
First Edition 2016

Electronic Resources
 https://wps.prenhall.com/chet_nra_foundations_1/154/39652/1015
1124.cw/index.html
 https://brainly.ph/question/2256888#:~:text=The%20following%20ar
e%20the%20seven%20common%20problems%20in%20sauce%20mak
ing%3A&text=This%20also%20hap
 https://www.google.com/search?q=rubric+for+making+a+recipe&sa=
X&tbm=isch&source=iu&ictx=1&fir=22mgkZtVFMb1aM%252Co6mv
 https://www.youtube.com/watch?v=9F841OdtL00&feature=share&fb
clid=IwAR137XRp-HHggKjPaRKP3AjPLhsbRvP_
 https://www.academia.edu/29846618/LM_Cookery_Grade_10
 https://www.youtube.com/watch?v=gTqT-bkrKTU
 https://www.youtube.com/watch?v=7RV-LnbaOwk
 https://www.youtube.com/watch?v=rvxVCKlL2Gs
 https://www.youtube.com/watch?v=FMLp3x7Arnk
 https://www.youtube.com/watch?v=eTf0n1HoC1w
 https://www.youtube.com/watch?v=x9y_jZXgSoA
 https://youtu.be/4lsaAMCD-DM
 https://www.youtube.com/watch?v=zLLBFt5Vy3w&feature=youtu.be
 https://youtu.be/I6EXyUfUw54
 https://youtu.be/cCodtXYwMYo
 https://www.youtube.com/watch?v=-pjLkBmt-Vg&feature=youtu.be
 https://www.youtube.com/watch?v=ASlHqUue-UE

GRADE 10 COOKERY Page | 25

 Development Team of the Module

Writer: MRS. ANTHONET Q. MOSLARES, Master Teacher I-UBNHS

Content Editor: DR. SHARON T. NICOLAS, Head Teacher III
Language Editor: MR. FERNANDO Z. TABIA, Head Teacher IV-UBNHS
MRS. ROXANNE D. ROMERO
Reviewer: DR. ANGELA K. ALAMAN, Head Teacher IV-SVNHS
DR. RONALDO J. LASIN, Master Teacher 1
Illustrators:
MS. ATHENA MAE B. ABAD
MRS. MARY ANNE M. SARAGOZA

Layout Artist: MS. ATHENA MAE B. ABAD

HYBRID TEAM VALIDATORS:

JHS Team Leader Facilitator: DR. MELEDA H. POLITA, SDS (Ret.)
School Head In-Charge: DR. REA M. CRUZ, Principal IV
Content Validator/Editor: MR. SANTIAGO ALVIS, Principal I1
Management Team: DR. MARGARITO B. MATERUM, SDS
DR. GEORGE P. TIZON, SGOD Chief
DR. ELLERY G. QUINTIA, CID Chief
MRS. VIRGINA L. EBOÑA, EPS-EPP/TLE
DR. DAISY L. MATAAC, EPS-LRMS/ALS

For inquiries, please write or call:

Schools Division of Taguig city and Pateros Upper Bicutan Taguig City
Telefax: 8384251

Email Address: [email protected]

GRADE 10 COOKERY Page | 26