REPUBLIC OF THE PHILIPPINES

DEPARTMENT OF EDUCATIONION
REGION IV-A
DIVISION OF QUEZON

LESSON PLAN IN COOKERY 9

PREPARE SALAD AND DRESSINGS

I. Objectives:
A. Content:
a) Classification of Sauces
b) Ingredients in preparing sauces
c) Methods in preparing sauces
B. Content Standard: The learners demonstrate an understanding basic concepts and underlying
theories in preparing stocks, sauces, and soups
C. Performance Standard: The learners independently prepare salad and dressing.
D. Learning Competencies
At the end of the sessions, the students will be able 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. Evaluate sauces for flavor, color, and consistency
II. SUBJECT MATTER
A. TOPIC: Classification of sauces
B. REFERENCES:
1. Technology and Livelihood Education - Cookery Quarter 1-4
Learning Outcome 3: Prepare sauces required for menu items
C. MATERIALS:
a) Visual aids
b) Tools and Equipment
c) Module
d) PowerPoint
e) White board marker
f) White board

III. PROCEDURES
TEACHER’S ACTIVITY STUDENT’S ACTIVITY
A. PRELIMINARY ACTIVITIES
1. Opening Prayer
 “Everyone, please stand and Mr. President lead “Our father who art in heaven….”
the prayer.”
2. Greetings
“Good morning Sir.”
“Good morning class.”
*the student will sit*
“Please take your seat”
3. Checking of attendance
“There is no absent today Sir.”
“Is there anyone who are absent today?”
“Okay, thank you class.”
4. Motivation
“Before we start our discussion, we will have a “Ma’am, I salad has two types the non-leafy and
little talk. Who among you have background leafy salads”
knowledge in Preparing Sauces? Okay Let’s start “Ma’am! I there are different types of salad
with you Sorbito. How about you Gonzales?” dressings!”
“Let me show some pictures that are connected to
our topic”
*Show pictures
“Does any one of you recognize this picture? How
about this one ….
“Okay thank you class for participating, It seems
that you already have a background knowledge in *students nodded*
preparing sauces.”

B. LESSON PROPER

1. ACTIVITY
a. Introducing the topic “the students will listen to their teacher and can ask
b. Discussing on how to prepare sauces required for questions if they can’t or don’t understand the topic”
menu. “Answering the questions based on what they have
c. Asking the students on what they have learned and understand.”
understood and what are their clarification on the
topic that have been discussed.
What is mother sauces?
 In the culinary arts, the term "mother sauce"
refers to any one of five basic sauces, which
are the starting points for making various
secondary sauces or "small sauces."
 They're called mother sauces because each
one is like the head of its own unique family.
 A sauce is essentially a liquid plus some sort
of thickening agent along with other flavoring
ingredients. Each of the five mother sauces is
made with a different liquid, and a different
 thickening agent—although three of the
mother sauces are thickened with a roux, in
each case the roux is cooked for a different
amount of time to produce a lighter or darker
color.
5 mother sauces
 Béchamel sauce
 Velouté sauce
 Espagnole sauce
 Hollandaise sauce
 Tomate sauce
Bechamel Sauce
 Probably the simplest of the mother sauces
 Béchamel is made by thickening hot milk
with a simple white roux.
 Béchamel can be used as an ingredient in
baked pasta recipes like lasagna, and also in
casseroles.
Here are some of the small sauces made from
béchamel:
• Cream Sauce
• Mornay Sauce
• Soubise Sauce
• Nantua Sauce
• Cheddar Cheese Sauce
• Mustard Sauce
• Cheesy Sauce
Velouté Sauce
 Another relatively simple mother sauce, made
by thickening white stock with a roux and
then simmering it for a while.
 Chicken stock, is the most common type,
there is also a veal velouté and fish velouté.
 Each of the veloutés forms the basis of its
own respective secondary mother sauce. For
instance, chicken velouté fortified with cream
becomes the Supreme Sauce.
Small sauces from velouté can be derived from the
velouté directly, or from each of the three secondary
sauces. For example:
• Bercy Sauce
 • Hungarian Sauce
• Mushroom Sauce
• Aurora Sauce
• Poulette Sauce
• Herb Seafood Sauce
Espagnole Sauce
 Also sometimes called Brown Sauce, is a
slightly more complex mother sauce.
 Espagnole is made by thickening brown
stock with a roux. So in that sense, it's similar
to a velouté.
 Espagnole is traditionally further refined to
produce a rich, deeply flavorful sauce called
a demi-glace, which is itself the starting point
for making the various small sauces.
Here are some examples of small sauces made from
Espagnole:
• Robert Sauce
• Charcutière Sauce
• Lyonnaise Sauce
• Chasseur Sauce
• Bercy Sauce
• Mushroom Sauce

Hollandaise Sauce
 Hollandaise is a tangy, buttery sauce made by
slowly whisking clarified butter into warm
egg yolks. So the liquid here is the clarified
butter and the thickening agent is the egg
yolks.
 Hollandaise is an emulsified sauce, and we
use clarified butter when making a
Hollandaise because whole butter, which
contains water and milk solids, can break the
emulsion.
Small sauces that can be made from Hollandaise:
• Béarnaise Sauce
• Dijon Sauce
• Foyot Sauce
• Choron Sauce
• Maltaise Sauce
Tomato Sauce
 This sauce resembles the traditional tomato
sauce that we might use on pasta and pizza,
but it's got much more flavor and requires a
few more steps to make.
 The tomato sauce was thickened with roux,
and some chefs still prepare it this way.
Here are a few small sauces made from the classic
tomato sauce: “Okay, Sir.”
• Spanish Sauce “Yes, Sir.”
• Creole Sauce
• Portuguese Sauce
• Provençale Sauce “Okay, Sir.”

2. ANALYSIS
a. Having a recitation to identify what learners have
understand and learned on the topic that have
“Bechamel, Veloute, Brown or Espagnole sauce,
been discussed.
Tomato sauce, Hollandaise”
“Since we are done discussing, I will call you
one by one to know if you really listen and *Answer may vary*
understand something on our discussion.”
“Okay I will ask you a question regarding to the “White roux, Blond roux, brown or dark roux.”
lesson that we have discussed which is Preparing
sauces required for menu.” *Answer may vary*
“I will call you randomly or you can raise your
hands if you want to answer.”
“Ms. Padilla, What are the different types of
sauces?” “Yes Sir!”

“Can someone differentiate the different types of

sauces?” “Okay Sir!”

“What are commonly types or roux?”

“What are the steps in mixing roux?” *BECHAMEL SAUCE*

3. ABSTRACTION
“We already discussed the different grand
sauces, right?
*VEAL VELOUTE*
“So, since we already discussed it, I will flash a
picture of different types of grand sauces and you
will identify it. You can write your answer at your
worksheet.” *CHICKEN VELOUTE*

*BROWN ESPAGNOLE*

1.

*HOLLANDAISE*

2. *TOMATO*

“Okay Sir!”

3.
*The students will give a request for tools and
equipment that is needed*

4.

“Ok Sir!”

5.

6.

4. APPLICATION
 “Since you already know the steps in
mixin/making roux, you will make your own roux. I
will give you an instruction/procedure and you will
follow it. You will be scored using a rubric that I
prepared. It’s almost time so we are going to do it
tomorrow. Make Sure to prepare your ingredients and
tools needed, I Am going to give you the request
form for tools you can fill up it later.

IV. EVALUATION
“Because we are going to do the activity
tomorrow let’s have a short quiz since we still have
enough time”
Direction: Answer the following questions and
situations applying the proper sauce preparation.

Identification

What are the 5 mother Sauces?

What are the Ingredients of Roux?
This are the sauce that use Stocks?

Situation
1. Jonsica is a professional chef who is working
on a fine dining, during her duty she was
requested to prepare pasta for a dinner which
the guest are from rich family. Which type of
sauce sould Janica use for preparing pasta?
Why?
2. You are the chef for today but you forget it
and you only have 30 minutes to prepare
before your family get home, since you don’t
Know what are you going to cook You
decided to cook the fastest food but still
presentable. Using the 5 mother sauces which
are you going to use and what food are you
going to cook? Explain why.

V. ASSIGNMENT
Assignment: Have a brief reading about different kinds of thickening agent and prepare your ingredients in
making roux. Make sure that your ingredients may include thickening agent in your assignment.
REMARKS:
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REFLECTION
A. No. of learners who earned 80% on the formative
assessment
B. No. of learners who require additional activities
for remediation
C. Did the remedial lessons work? No. of learners
who have caught up with the lesson.
D. No of learners who continue to require
remediation
E. Which of my teaching strategies worked well?
Why did these work?
F. What difficulties did I encounter which my
principal or supervisor can help me solve?
G. What innovation or localized materials did I
use/discover which I wish to share with other
teachers?

PREPARED BY: Jomar Meran

Checked or Observed: