TLE 10 out the flavor of that food.

It defines and enriches the overall

Q3 M3: Sauces taste and its texture. Sauce is a fluid dressing for poultry, meat,
Pre-test
fish, dessert and other culinary products.
I. Multiple Choice
Direction: Choose the letter of the correct answer. Write your answer
Basic Sauces for Meat, Vegetables, and Fish
to the space provided before the number.
1. Brown sauce / Espagnole – It is a brown roux-based sauce
1. Which of the following is not a thickening agent? made with margarine or butter, flavor and brown stock.
A. flour C. rice 2. Emulsion – (as fat in milk) consists of liquid dispersed with or
B. grain D. salt without an emulsifier in another liquid that usually would not
2. Which among the four basic sauces has a chief ingredient of chicken mix together.
broth thickened with flour and enriched with butter seasoning? 3. Hollandaise – It is a rich emulsified sauce made from butter,
A. Hollandaise sauce C. veloute sauce egg yolks, lemon juice and cayenne.
B. savory butter D. white sauce 4. Tomato – It is made from stock (ham/pork) and tomato
3. Which of the four basic sauces has three basic ingredients like
products seasoned with spices and herbs.
butter, egg yolk, and lemon juice with seasoning for accent?
A. Hollandaise sauce C. white sauce 5. White sauce - Its basic ingredient is milk which is thickened
B. savory butter D. velouté sauce with flour enriched with butter.
4. A roux-based sauce made with margarine or butter, flavor, and 6. Velouté sauce- Its chief ingredients are veal, chicken and fish
brown stock. broth, thickened with blonde roux.
A. brown sauce C. Hollandaise sauce
B. butter sauce D. Tomato sauce Variation of Sauces
5. Sauce made with tomatoes and seasoned with spices and herbs. 1. Hot Sauces – made just before they are to be used.
A. Brown sauce C. Hollandaise sauce 2. Cold sauces – cooked ahead of time, then cooled, covered,
B. Butter sauce D. Tomato sauce
and placed in the refrigerator to chill.
II. Matching Type
Direction: Match Column A with Column B. Write the letter of the Thickening Agents
correct answer. – thickens sauce to the right consistency. The sauce must be
COLUMN A COLUMN B thick enough to cling lightly to the food.
1. made just before they are Starches are the most commonly used thickeners for sauce
to be used making. Flour is the principal starch used. Other products
2. used as substitute for butter a. Cold Sauces include cornstarch, arrowroot, waxy maize, pregelatinized
because of its lower cost b. Roux
starch, breadcrumbs, and other vegetables and grain products
3. its chief ingredients are veal, c. Margarine
d. Velouté sauce like potato starch and rice flour.
chicken and fish broth, thickened
with blonde roux e. Clarified Butter Starches thicken by gelatinization, which is the process by
4. a cooked mixture of equal parts f. Hot Sauces which starch granules absorb water and swell many times their
by weight of fat and flour g. Animal fat original sizes. Starch granules must be separated before
5. cooked ahead of time, then cooled, heating in liquid to avoid lumping. Lumping occurs because the
covered and placed in the refrigerator starch on the outside of the lump quickly gelatinizes into a
coating that prevents the liquid from reaching the starch inside.
Looking Back Starch granules are separated in two ways:
GRAPHIC ORGANIZER
Direction: There are Basic Principles of Preparing Soup. Use the
 Mixing the starch with fat. Example: roux
Sequence Chart below to write down the 5 Basic Principles of
Preparing Soup.
 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.

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
 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 Remember:
flour is commonly used in commercial Sauces serve a particular function in the composition of a dish.
cooking. It is sometimes browned for use These enhance the taste of the food to be served as well as add
in brown roux. Heavily browned flour moisture or succulence to food that are cooked dry. Sauces
has only 1/3 the thickening power of also enhance the appearance of a dish by adding luster and
not brown flour. sheen. A sauce that includes a flavor complementary to a food
A roux must be cooked so that the sauce does not have a raw, brings out the flavor of that food.
starchy taste of flour. The kinds of roux differ on how much
they are cooked. Post Test
• White roux – cooked just enough to cook the raw taste of I. Multiple Choice
flour; used for béchamel and other white sauces based on milk. Direction: Choose the letter of the correct answer. Write your
• Blond roux – cooked little longer to a slightly darker color; answer to the space provided before the number.
used for veloutés´.
• Brown roux – cooked to a light brown color and a nutty 1. Which of the four basic sauces has three basic
aroma. Flour may be browned before adding to the fat. It ingredients like butter, egg yolk, and lemon juice with
contributes flavor and color to brown sauces. seasoning for accent?
A. Hollandaise sauce C. white sauce
Common Problems in Sauce B. savory butter D. velouté sauce
1. Discarding 3. poor texture 5. oil streaking 2. A roux-based sauce made with margarine or butter,
2. oiling-off 4. syneresis (weeping) flavor, and brown stock.
A. brown sauce C. Hollandaise sauce
ACTIVITY 3.1 B. butter sauce D. Tomato sauce
Research Hour 3. Sauce made with tomatoes and seasoned with spices
Directions: Make a research on at least ten sauces and the food and herbs.
where it is commonly used in the Philippines. Include pictures A. Brown sauce C. Hollandaise sauce
and descriptions. B. Butter sauce D. Tomato sauce
4. Which of the following is not a thickening agent?
ACTIVITY 3.2 A. flour C. rice
Directions: Create your own recipe of sauce base from the B. grain D. salt
available ingredients at home. Be sure to include a list of 5. Which among the four basic sauces has a chief
ingredients, and assembly procedures. Your Activity will be ingredient of chicken broth thickened with flour and enriched
graded based on the criteria below. with butter seasoning?
A. Hollandaise sauce C. velouté sauce
B. savory butter D. white sauce

II. Matching Type

Direction: Match Column A with Column B. Write the letter of
the correct answer.

COLUMN A COLUMN B
1. basic ingredients is milk
which is thickened with flour
enriched with butter a. Cold Sauces
2. a cooked mixture of equal
b. Roux
parts by weight of fat and flour
Check your Understanding 3. made just before they are c. Margarine
Direction: Write the differences and similarities of Hot and Cold to be used d. Velouté sauce
sauces by using the Venn diagram below. 4. used as substitute for butter e. Clarified Butter
because of its lower cost f. Hot Sauces
g. Animal fat
5. its chief ingredients are veal,
chicken and fish broth, thickened
with blonde roux