SHS

Cookery NC ll
Quarter 3: Module 3
Prepare Sauces Required for
Menu Items

ABM - Organization and Management

Grade 11 Quarter 1: Week 1 - Module 1
TVL – Cookery NC ll
Grade 12: Quarter 3: Module 3:Prepare sauces required for menu items
First Edition, 2020

Copyright © 2020
La Union Schools Division
Region I

All rights reserved. No part of this module may be reproduced in any form
without written permission from the copyright owners.

Development Team of the Module

Author: Ghilany C. Cacdac, T I

Editor: SDO La Union, Learning Resource Quality Assurance Team

Illustrator: Ernesto F. Ramos Jr., P II

Management Team:

Atty. Donato D. Balderas, Jr.

Schools Division Superintendent

Vivian Luz S. Pagatpatan, Ph.D

Assistant Schools Division Superintendent

German E. Flora, Ph.D, CID Chief

Virgilio C. Boado, Ph.D, EPS in Charge of LRMS

Melba N. Paz, Ed.D, EPS in Charge of EPP/TLE/TVL

Michael Jason D. Morales, PDO II

Claire P. Toluyen, Librarian II

 Target

Sauces, garnishes and accompaniments are additions to the main ingredients

of a meal. They can be used to enhance the flavour, colour, aroma and overall
presentation of the meal.
This lesson covers the skills, knowledge, and attitudes required to prepare
various sauces in a commercial kitchen or catering operation.

After going through this module, you are expected to:

1. Classify various types of sauces and their corresponding
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 the 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
Pre-Test
Direction: Read each statement carefully and then select and write the letter of your
answer on a separate sheet of paper.
1. Which of the following is NOT a thickening agent?
A. Flour C. Rice
B. Grain D. Salt
2. Which of the four basic sauces has milk as the basic ingredient and thickened
with flour enriched with butter?
A. Hollandaise sauce C. Veloute sauce
B. Savory butter D. White sauce
3. This sauce has three basic ingredients like butter, eggyolk, and lemon juice
with seasoning for accent.
A. Hollandaise sauce C. White sauce
B. Savory butter D. Veloute sauce
4. The chief ingredient of this sauce is chicken broth thickened with flour and
enriched with butter seasoning.
A. Hollandaise sauce C. Velouté sauce
B. Savory butter D. White sauce
5. This sauce has butter as a basic ingredient and creamed and blended with
other ingredients to give individual flavor.
A. Hollandaise sauce C. Veloute sauce
B. Savory butter D. White sauce
6. Which of the following is NOT a thickening agent?
A. Dairy cream C. Flour
B. Egg D. Spice
7. This sauce is made from emulsified egg yolks, clarified butter, seasoning, and
often lemon juice.
A. Bechamel sauce C. Tomato sauce
B. Hollandaise sauce D. Veloute sauce
8. What variation of sauces is made just before they are to be used?
A. Hot sauce C. Canned sauce
B. Cold sauce D. None of the above
9. It is the most commonly used thickeners for sauce making.
A. Fat C. Starches
B. Flour D. Bread Crumbs
10. Which of the following causes the lumpiness of the sauce?
A. Incorrect temperature of the roux and liquid.
B. This happen when the sauce is insufficiently cooked.
C. Using dirty utensils and incorrect cooking.
D. Starch is insufficienty cooked.
11. This is a flavorful liquid, usually thickened and used to season, flavor and
enhance other foods.
A. Sauce C. Stock
B. Soup D. Garnish
12. This serves as body or base of most sauces.
A. Liquid C. Thickening agent
B. Gasnish D. Flavoring
13. This is usually made by mixing two substances that don't normally mix.
A. Bechamel C. Hollandaise
B. Emulsion sauce D. Veloute
14. It refers to the cooked mixture of equal parts by weight of fat and flour.
A. Roux C. Demi glaze
B. Gelatization D. Sauce
15. Which of the following causes the bitterness of a sauce?
A. This happen when there is incorrect balance on the formula.
B. This usually happen when the sauce is undercooked
C. This happen when the roux is over browned or overcooked
D. This happen when using dirty utensils and incorrect cooking
temperature
 Jumpstart

Activity 1: Word Hunt

Direction: Encircle 10 words that are related in preparing sauces. Write your
answers on a separate sheet of paper.

A B C D E F G H I J K L M N O
H V W T O M A T O B S P A C B
J N E X F F U Q J C D S S V Y
L M S L H L I Q K D F E Z V T
V F P X O O O S Q H G C X M E
B G A X L U L V V R H U F A R
C H G Z L R T B C O U A M Y Q
X U N Z A G M E M U L S I O N
Z J O H N S W C X X Q Q N N W
Q Y L H D X Q H J I W E O A C
R E E J A Z R A I K Z D P I F
T R S K I W F M L L X R S S A
S T D L S Q G E K Q I T W E X
P W F M E T X L A W O Y X U I
X Q G E D Y M N A Z P I Z I N
 Discover
CLASSIFY THE VARIOUS TYPES OF SAUCES

Sauces
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 flavoe of the 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. Moisture and richness to the food
2. Introduce complementary and contrasting flavors
3. Enhance the appearance of the food (color and shine)
4. Add texture to the dish
5. Provides interest and appetite appeal

Structure of sauces
1. Liquid (the body or base of the most sauces)
2. A thickening agent
3. Additional seasoning and flavoring ingredients
It is very important that each of these components are prepared and
combined very well in order to make an excellent finished sauce

LEADING OR MOTHER SAUCES are the foundation for the entire classic
repertoire of hot sauces.

Basic Sauces for Meat, Vegetables, and Fish

1. White sauce/Bechamel- its basic ingredients is milk thickened with flour
enriched with butter.
2. Velouté sauce- its chief ingredients are veal, chicken and fish broth,
thickened with blond roux.
3. Hollandise- it is rich emulsified sauce made from butter, egg yolks, lemon
juice and cayenne.
4. Emulsion- (as fat in milk) consists of liquid dispersed with or without an
emulsifier in another liquid that usually would not mix together
5. Brown sauce/Espagnole (ess pahn yohl)- it is a brown roux-based sauce
made with margarine or butter, flavor and brow stock.
6. Tomato- it is made from stock (ham/pork) and tomato products seasoned
with spices and herbs.
Bechamel sauce – classic standard white sauce.
1. In a saucepan, heat the milk with the onion cloute, and simmer for 10
minutes.
2. In another saucepan, heat the clarified butter over moderate heat.
3. Gradually add flournto the butter to make a blonde roux. Using a
spoon, mix the roux thoroughly, and cook it approximately 5-6
minutes. Remove from heat, and cool slightly.
4. Remove the onion cloute from the milk.
5. Gradually add the hot milk to the roux, whisking constantly. Heat to a
boil. Reduce to a simmer. Simmer for 20 minutes or until the proper
flavor and consistency are achieved.
6. Season to taste.
7. Strain tohrough a fine chinois into a sustable container. Hold at 135
ºF or above, or cool to an internal temperature of 41ºF or below. Label
date, and refrigerate.
8. Reheat to 165ºF for 15 seconds.

Velouté sauce - The term velouté is the French word for velvety. A light stock (one
in which the bones of the base used have not been roasted previously), such as veal,
chicken, or fish stock, is thickened with a blond roux.
1. Melt the butter over medium-low heat. Add the flour and whisk until fully
incorporated. Cook the roux until it turns a blond color.
2. Slowly add the stock, a bit at a time. Whisk and let it come back to a gentle
boil each time before adding more stock. Add the stock until you reach a silky-
smooth consistency.
3. Once done, season with salt and white pepper to taste. The sauce may thicken
slightly as it cools, so if you’re not planning to use it right away, you may need
to loosen it up with a bit more hot stock before using.
4. Velouté sauce can be used in many dishes, from soups to sauces. It goes
particularly well with poultry and seafood dishes.

Hollandaise sauce – is made from emulsified egg yolks, clarified butter, seasoning,
and often lemon juice.

1. Make a double boiler simmering over medium heat.

2. Whisk egg yolks, water, and vinegar in a bowl over the warm water until
thickened.
3. Take the eggs off the heat and whisk in the lemon juice.
4. Whisk in warm melted butter a few drops at a time.
5. Season with salt and cayenne pepper to taste.

Emulsion sauces - are made by mixing two substances that don't normally mix. To
do this, you have to break one of them into millions of miniscule droplets and
suspend those droplets in the other substance by vigorously whisking, or better yet,
blending them in a blender or food processor.
 Troubleshooting Emulsion Sauces
When an emulsion breaks, how you fix it depends on the sauce.

Problem Cause Fix

MAYONNAISE The The oil has been Beat a fresh egg yolk
mayonnaise added too with a tablespoon of
fails to quickly, so it water and/or lemon
thicken. never gets juice in a clean bowl,
dispersed. and slowly whisk in
the broken sauce.

The Water has Whisk in a spoonful

mayonnaise evaporated from of water.
becomes oily the mixture,
on the surface. giving the oil
droplets a chance
to coalesce.

Espagnole sauce - has a strong taste, and is rarely used directly on food. As a
mother sauce, it serves as the starting point for many derivatives, such as sauce
africaine, sauce bigarade, sauce bourguignonne, sauce aux champignons, sauce
charcutière, sauce chasseur, sauce chevreuil, and demi-glace. Hundreds of other
derivatives are in the classical French repertoire.
Ingredients
• 1 liter (0.3 US gal) brown beef stock
• 2 T butter
• 2 T plain flour
• 1/2 cup of tomato puree or 1T paste.
• 1 onion chopped,
• 1 carrot, chopped
• 1 celery stick chopped (no leaves)
• 1 T oil (or bacon fat if available).
Procedures
1. Heat the butter in the small saucepan and add the flour. Stir until
smooth to make a roux, then cook until a light chocolate brown colour,
stirring constantly to avoid burning. Take off the heat just as it reaches this
colour as it will continue to cook and continue to stir.
2. Allow the roux to cool slightly, (see warning), then add the stock in
batches, stirring each batch until smooth. When the sauce has cooked,
you have made a base velouté.
3. In a medium saucepan, heat the oil or bacon fat and saute the
vegetables until softened. Add the tomato puree and velouté and stir well.
4. Simmer gently for 30 to 45 minutes until reduced to half volume. Stir
occasionally to prevent sticking and skim off any fat or foam when it builds
up.
5. Strain through a sieve and then your Espagnole is ready for use. This
sauce can be used directly, modified into another sauce, or chilled or frozen
for future use.
Tomato sauce -is one of the five mother sauces in classical French cuisine. The
sauce is made by cooking tomatoes in a base of pork fat, aromatics, and stock until
it reduces into a thick sauce. Traditionally, it was further thickened with a roux,
but modern adaptations often skip this step.

Ingredients
• 1/4 cup extra-virgin olive oil
• 1 Spanish onion, 1/4-inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• /2 medium carrot, finely grated
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices
reserved
• Salt
• Spaghetti , cooked al dente
• Whole basil leaves, for garnish
• Grated Parmesan, (optional)
Directions
1. In a 3 quart saucepan, heat the olive oil over medium heat.
2. Add the onion and garlic, and cook until soft and light golden brown, about 8-
10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the
carrots is quite soft.
3. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat
and simmer for 30 minutes until as thick as hot cereal. Season with salt and
serve. This sauce holds 1 week in the refrigerator or up to 6 months in the
freezer.
4. When ready to use, the cooked pasta should be added to a appropriate
amount of sauce. Garnish with basil leaves and cheese, if using
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

THICKENING AGENT
A thickening agent thickens 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.
Starches 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 stach inside.
Starch granules are separated in two ways:
• Mixing tha starch with fat. Example roux
• Mixing the starch with acold liquid. Example slurry.
Types of Thickening Agent

• Roux
• Cornstarch Slurry
• Whitewash
• Liaison
• Arrow Root
• Beurre Manie

1. Roux is a mixture of fat and flour. It is the recommended method for

thickening sauces and soups as it does not separate. A roux is comprised of,
by weight, 50% flour, and 50% fat.

There are 3 stages of a roux.

• White Roux
• Blond Roux
• Brown Roux
https://theculinarycook.com/wp-content/uploads/2015/02/how-to-make-roux.jpg

A white roux retains its initial color and is only cooked slightly to remove any
starchiness from the roux. A blonde roux is caramelized slightly to give it a darker
blonde color. A brown roux is cooked until almost burnt; highly caramelized, it also
has a nice nutty flavor to it.
A. Fat
✓ 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.
2. Cornstarch Slurry is the same as a whitewash, except cornstarch is used
instead of flour. Cornstarch is mixed with water and then
added to the soup/sauce. Never add dry cornstarch to a
product that needs thickening, as you will produce lumps
that will be next to impossible to use. The proper technique
is to add a cold slurry to a hot liquid while stirring
constantly. Starches begin to gelatinize around 60C (140F),
so don’t be alarmed when you don’t notice immediate
thickening action. A common mistake is thinking there isn’t enough slurry
and adding more, resulting in an incredibly thick liquid once the starches do
gelatinize.
A cornstarch slurry is preferable over a whitewash. The thickening power is more
prominent which results in less flavor loss. Cornstarch slurries tend to separate from
fats and other liquids if kept for long periods.
 3. A whitewash thickening agent is a mixture of flour
and water that has been combined prior. The mixed
liquid is then added to a soup/sauce. While it works
well, the combination of water and flour produce a
very flavorless thickener. A whitewash also has a risk
of separation with what it was thickening. A
whitewash is best used when you need to thicken a dish that is to be served
immediately and can withstand a hit in the flavor department. Overall, a
whitewash is a cheap, fast solution for thickening that can be used in a pinch.
https://theculinarycook.com/wp-content/uploads/2012/04/flour-slurry.jpg

4. Liaison a liaison thickening agent doesn’t thicken by

gelatinization. A liaison is a mixture of egg yolks and
heavy cream that adds richness and smoothness with a
minimal thickening. It is important to ensure you
prevent the egg yolks from coagulating when they are
added to a hot liquid. The ratio is generally 3 yolks to
200ml (7 fl. oz) cream. https://rouxbe.com/tips-techniques/309-what-is-a-liaison

5. Arrowroot a thickening agent is derived from several tropical

plants and is similar in texture, appearance and thickening
power to cornstarch and is used in exactly the same way.
Arrowroot is more expensive, but produces a clearer finished
product and doesn’t break down as quickly as cornstarch
would. https://theculinarycook.com/wp-content/uploads/2012/04/arrowroot.jpg

6. Beurre Manie thickening agent is a combination of

equal parts flour and softened butter. It is then kneaded
together and formed into tiny balls to be dropped into
sauces for flavor and thickening power. It is mainly
used for quick thickening or thickening at the end of the
cooking process. The butter adds shine and flavor as it
melts. https://www.labonnecuisine.be/beurre-manie/

TASTE, EVALUATE & ADJUST

Taste

• To balance the flavor and seasoning of your sauces consider all the
basic taste sensations
• Salt is the most primal taste and reduces bitterness
• Bitterness is derived from herbs and spices including tarragon, sage
and peppercorn
• Sweet is added with the addition of sugar, butter, and cream
• Butter also adds a savory sensation
• Acidity lifts and lightens the flavor of the sauce on the tongue; a
little wine vinegar, wine, or lemon can do the trick
• Umami is the savory taste found in meats, poultry, fish, chees e,
tomatoes, and mushrooms
Consistency & Texture

• Thin sauces release aromas that are more immediately noticed by the
sense of smell
• Thickening agents obstruct the flavor of a sauce requiring more salt
and seasoning
• Thickened sauces tend to linger on the tongue longer and prolong the
flavor better than thin sauces

Too Thin? - If the consistency of a sauce is too thin or too weak it can be
adjusted by reducing the sauce on the stove. Other alternatives include
adding more thickening agent, cream, a swirl of butter, or a liaison of egg
yolk and cream.

Too Thick? - If it is too thick it can be thinned with a little water, stock or
other liquid. Be careful to taste and adjust seasoning. Thinning with water
will dilute the flavor so it is normally not recommende d except in the case
where it may be too intense. Sauces that sit in a steam table will evaporate
over time becoming too thick or salty; in this situation it may be
appropriate to adjust with water.

How to Tell When Thickening is Complete

• Taste & Consistency: Once the sauce has thickened, there should be no
raw flour or starchy taste. The product should have a smooth texture and
consistency that can coat the back of a spoon. This quick test indicates that
it will cling to food when poured or mixed.

The following are the seven common problems in sauce making:

• 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.
• 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 insufficienty cooked
• Bitterness - happens when the roux is over browned, burned or over
cooked.
 Explore

Activity 1 Fill Me Out!

Directions: Fill the blank spaces with the appropriate word to complete the sentence.
Clues are provided on the right side. Rearrange the letters of the given anagrams and
fit them in blank spaces of the words above.

1. A flavorful liquid, usually

thickened that is used to _ _uc_
season, flavor and ecaus
enhance other foods.

2. This is made from

emulsified egg yolks, H _ _ _ an_ d_ _ _ _ s_ _ _ e
clarified butter, seasoning, scuae sieadanlohl
and often lemon juice.

3. It usually happens when

the roux is over browned, _ _ _ te_ n_ s_
burned or over cooked. snesitertb

4. This is a thickening agent

that is derived from
several tropical plants and a_ ro_ _ _ _t
is similar in texture, toroarwro
appearance and
thickening power to
cornstarch and is used in
exactly the same way.

5. A kind of thickening agent

doesn’t thicken by l_ a_ _ _n
gelatinization. nsoiial
Activity 2 Organize Me!
Direction: Use the category tier organizer below to list the different types of sauces
in the first-tier boxes, sauce ingredients in the second -tier boxes, and specific
examples of those ingredients in the third-tier boxes.

Mother sauces

Deepen

Activity 1: You can do it!

Direction: Perform the activities by following the given procedure. Take a video of
your output then send it to your teacher via social media or group page that your
teacher created.

Tools and equipment needed:

Roasting pan Strainer
Saucepan Ladle
Procedure:
Method 1
1. Remove the roast from the pan.
2. Clarify the fat.
3. Deglaze the pan.
4. Combine with stock and simmer.
5. Make a roux or slurrynof 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. Adjust consistency, if necessary, with more stock or more roux.
6. Season.
Your performance will be rated using the scoring rubric below:

Score Criteria

4 Can perform the skill without supervision and with initiative and
adaptability to problem situations.

3 Can perform the skill satisfactory without assistance or supervision.

2 Can perform the skill satisfactorily but requires some assistance andor
supervision

1 Can perform parts of the skill satisfactorily, but requires considerable

assistance and/or supervision.

Activity 2: Prepare Me!

Direction:Prepare spahagetti for your afternoon snack. What sauce will use? How
will you prepare it?
Rubric for Preparing Sauces
Item Very Satisfactory Satisfactory (3) Needs
(5) Improvement (1)
Body and Smooth and no Less smooth with With lumps.
Consistency lumps: thick lumps Pourable and
enough to coat the runny.
food lightly
Flavor Distinctive but well Less proper degree With starchy taste.
balanced; no of flavoring and Poor flavor.
starch taste, seasoning.
proper degree of
flavoring and
seasoning.
Appearance Smooth with good Color is less eye Dull in color. Not
shine; good color appealing. eye appealing
eye appealing
 Gauge

Direction: Read each statement carefully and then select and write the letter of your
answer on a separate sheet of paper.
1.Which of the following is NOT a thickening agent?
C. Flour C. Rice
D. Grain D. Salt
2.Which of the four basic sauces has milk as the basic ingredient and thickened
with flour enriched with butter?
C. Hollandaise sauce C. Veloute sauce
D. Savory butter D. White sauce
3.This sauce has three basic ingredients like butter, eggyolk, and lemon juice
with seasoning for accent.
C. Hollandaise sauce C. White sauce
D. Savory butter D. Veloute sauce
4.The chief ingredient of this sauce is chicken broth thickened with flour and
enriched with butter seasoning.
C. Hollandaise sauce C. Velouté sauce
D. Savory butter D. White sauce
5.This sauce has butter as a basic ingredient and creamed and blended with
other ingredients to give individual flavor.
C. Hollandaise sauce C. Veloute sauce
D. Savory butter D. White sauce
6.Which of the following is NOT a thickening agent?
C. Dairy cream C. Flour
D. Egg D. Spice
7.This sauce is made from emulsified egg yolks, clarified butter, seasoning, and
often lemon juice.

A. Bechamel sauce C. Tomato sauce

B. Hollandaise sauce D. Veloute sauce
8.What variation of sauces is made just before they are to be used?
A. Hot sauce C. Canned sauce
B. Cold sauce D. None of the above
9.It is the most commonly used thickeners for sauce making.
C. Fat C. Starches
D. Flour D. Bread Crumbs
10. Which of the following causes the lumpiness of the sauce?
E. Incorrect temperature of the roux and liquid.
F. This happen when the sauce is insufficiently cooked.
G. Using dirty utensils and incorrect cooking.
H. Starch is insufficienty cooked.
11. This is a flavorful liquid, usually thickened and used to season, flavor and
enhance other foods.
I. Sauce C. Stock
J. Soup D. Garnish
12. This serves as body or base of most sauces.
K. Liquid C. Thickening agent
L. Gasnish D. Flavoring
13. This is usually made by mixing two substances that don't normally mix.
C. Bechamel C. Hollandaise
D. Emulsion sauce D. Veloute
14. It refers to the cooked mixture of equal parts by weight of fat and flour.
M. Roux C. Demi glaze
N. Gelatization D. Sauce
15. Which of the following causes the bitterness of a sauce?
O. This happen when there is incorrect balance on the formula.
P. This usually happen when the sauce is undercooked
Q. This happen when the roux is over browned or overcooked
R. This happen when using dirty utensils and incorrect cooking
temperature
Pre-test/Gauge
1. D 6. C 11. A
2. D 7. B 12. A
3. B 8. A 13. B
4. A 9. C 14. A
5. C 10. A 15. C
Jumpstart
A B C D E F G H I J K L M N O
H V W T O M A T O B S P A C B
J N E X F F U Q J C D S S V Y
L M S L H L I Q K D F E Z V T
V F P X O O O S Q H G C X M E
B G A X L U L V V R H U F A R
C H G Z L R T B C O U A M Y Q
X U N Z A G M E M U L S I O N
Z J O H N S W C X X Q Q N N W
Q Y L H D X Q H J I W E O A C
R E E J A Z R A I K Z D P I F
T R S K I W F M L L X R S S A
S T D L S Q G E K Q I T W E X
P W F M E T X L A W O Y X U I
X Q G E D Y M N A Z P I Z I N
Explore
1. Sauce
2. Hollandaise sauce
3. Bitterness
4. Arrowroot
5. Liaison
Deepen
See rubrics
Answer Key
References:
Books

Department of Education (2016) (Module 2 of 2) Technical-Vocational-Livelihood

Home Economics, Cookery Manual (pp. 221-230)

Culinary fundamentals fourth edition by: Sarah R. Labensky, CCP and Allan M.
Hause (pp. 304-331)

Rondilla, Aida H., Avedano, Emma S. and Roque, Elsa P. (2016). Cookery Volume
II.Quezon City, Philippines:Adriana Publishing Co.Inc

Links:

https://sielearning.tafensw.edu.au/toolboxes/KitchenOps/tools/kitchen/serve/sa
uces.html
http://majestickc.com/sauces-and-accompaniments/
https://www.academia.edu/38892889/The_Complete_Book_of_Sauces
https://www.forgottenbooks.com/en/books/TheBookofSauces_10066195
https://ahawes.weebly.com/uploads/5/0/6/3/5063746/mother_sauces.pdf
https://food52.com/blog/12209-the-five-mother-sauces-every-cook-should-know
https://www.ciachef.edu/uploadedFiles/Pages/Admissions_and_Financial_Aid/Ed
ucators/Educational_Materials/Technique_of_the_Quarter/techniques-sauces.pdf
https://www.theculinarypro.com/principles-of-sauce-making
https://theculinarycook.com/thickening-agents/