TVL-HE COOKERY NCII QUARTER 3 – MODULE 3 Prepare Sauces Required for Menu Items I. INTRODUCTION:
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 flavor of that 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. moistness 4. appearance (color and shine) 2. flavor 5. appeal 3. richness
II. MODULE CONTENT
Basic Sauces for Meat, Vegetables, and Fish
1. White sauce - 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. 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 – It is a brown roux-based sauce made with margarine or butter, flavor and brown stock. 6. Tomato – It is made from stock (ham/pork) and tomato products seasoned with spices and herbs.
A. 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.
B. Thickening Agents A thickening agent thickens sauce 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.
1 Starches thicken by gelatinization, which is the process by which starch granules absorb water and swell many times their original sizes. Starch 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 starch inside.
Starch granules are separated in two ways:
• Mixing the starch with fat. Example: roux • 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. 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 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 flour taste.
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 a little longer to a slightly darker color; used for veloutes´. • 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.
Milk/Stock/Cream Light Sauce 1 tbsp 1 tbsp. 1 cup General Sauce 1 ½ tbsps. 1 ½ tbsp. 1 cup Thick Sauce 5 tsps 2 tbsps. 1 cup Souffle Saue 2 tbsps 2 tbsps. 1 cup
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.
Making Roux
Procedure: 1. Melt fat. 2. Add correct amount of flour, and stir until fat and flour is thoroughly mixed. 3. Cook to the desired degree of white, blond or brown roux.
Basic Finishing Techniques in Sauce Making
1. Reduction • Using reduction to concentrate basic flavors The water evaporates when simmered. The sauce becomes more concentrated and more flavorful.
• Using reduction to adjust textures
The sauce may be simmered until it reaches the desired thickness. Stock or other liquid may be added to thickened sauce to thin it out, then simmer to reduce to the right consistency.
• Using reduction to add new flavors.
Glazes or reduced stocks are added to sauces to give flavor.
2. Straining This is very important in order to produce a smooth, lump free sauce. Straining through a china cap lined with several layers of cheesecloth is effective
3 3. Deglazing To deglaze means to swirl a liquid in a sauté pan to cooked 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.
4. Enriching with butter and cream
Liaison mixture of egg yolks and cream added to sauce to give extra richness and smoothness. • Heavy cream - add to give flavor and richness to sauce • Butter - add softened butter to hot sauce and swirl until it melts. Serve immediately to prevent separation of butter. Butter gives extra shine and smoothness to the sauce.
5. Seasoning – adds and develop flavor.
Ex: • salt • lemon juice • cayenne • white pepper • sherry and Madeira
III. ACTIVITIES:
Perform the following activities:
PAN GRAVY
Tools and Equipment Needed:
• roasting pan • saucepan • strainer • ladle
Procedure: Method 1 1. Remove the roast from the roasting pan. 2. Clarify the fat. 3. Deglaze the pan. 4. Combine with stock and simmer. 5. Make a roux or a slurry of arrowroot or cornstarch and water. 6. Thicken the gravy with the roux or cornstarch slurry. 7. Strain. 8. Adjust seasoning.
4 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. Strain. Skim excess fat. 6. Adjust consistency, if necessary, with more stock or more roux. 7. Season.
BÉCHAMEL SAUCE
Tools and Equipment Needed:
• saucepan • ladle • cheesecloth • spoon
Ingredients: • 4 tbsp clarified butter • 4 tbsp bread flour • ¼ gal milk • ¼ pc bay leaf • ¼ pc onions • salt to taste • nutmeg to taste • white pepper to taste
Procedure: 1. Heat the butter in a heavy sauce pan in a very low heat. Add the flour and make a white roux. Cool the roux slightly. 2. In another sauce pan, scald the milk. Gradually add it to the roux, beating constantly. 3. Bring the sauce to a boil, stirring constantly. Reduce heat to simmer. 4. Stick the bay leaf and onions and add to the sauce. Simmer at least 15 – 30 minutes or more. Stir occasionally while cooking. 5. Adjust the consistency with more hot milk if necessary. 6. Season lightly with salt, nutmeg and white pepper. Spice flavor should not dominate.
5 Ingredients: • 1 kg butter • 12 pcs egg yolks • 4 tbsp cold water • 6 tbsp lemon juice • Salt to taste • Cayenne to taste
Procedure: 1. Clarify the butter. Keep the butter warm but not hot. 2. Place the egg yolks and cold water in a stainless-steel bowl and beat well. Beat in a few drops of lemon juice. 3. Hold the bowl over a hot water bath and continue to beat until the yolks are thickened and creamy. 4. Remove the bowl from the heat. Using a ladle, slowly and gradually beat in the warm butter. Add the butter drop by drop at first. If the sauce becomes too thick to beat before all the butter is added, beat in a little of the lemon juice. 5. When all the butter has been added, beat in lemon juice to taste and adjust seasoning with salt and cayenne. Keep warm for service. Hold no longer than 1 ½ hours.
Find out how well you performed by asking your family members to accomplishing the Scoring Rubric honestly. Remember it is your learning at stake!
Poor Fair Good Very Good
2 3 4 5 Products General Appearance a. The dish is attractive to look at and appetizing b. The dish has good color combination. c. The ingredients are cooked just right. d. The dish has the correct consistency. Palatability a. The dish taste delicious. b. The dish taste just right. Nutritive Value a. The dish is highly nutritious. Procedures Use of Resources: a. Learner keeps working table orderly while preparing the ingredients. b. Learner uses only the proper and needed utensils and dishes. c. Learner uses time-saving techniques and devices. Cleanliness and sanitation a. Learner is well-groomed and properly dressed for cooking, uses a clean apron, hairnet, hand towels and pot holders.
6 b. Learner observes proper sanitary handling of food. Conservation of nutrients a. Learner follows proper preparation and cooking procedures. b. Learner followed the recipe correctly. Total Score: (Maximum of 70 points) Comments:
IV. SUMMATIVE ASSESSMENT (Use a separate sheet of paper for your answer) I. A. Read the following questions carefully and choose the letter of the answer inside the box. (10pts)
A. Brown Sauce B. Butter Sauce C. Hollandaise Sauce D. Tomato Sauce
E. White Sauce F. Roux G. Savory Butter H. Velouté Sauce
1. A roux-based sauce made with margarine or butter, flavor, and brown stock.
2. Sauce made from melted butter or margarine to which seasonings are added.
3. Sauce made by forming an emulsion with fat such as margarine, butter or salad oil and egg.
4. Sauce made with tomatoes and seasoned with spices and herbs.
5. Sauce made from a blend of salad oil, vinegar and seasoning.
6. Which of the four basic sauces whose basic ingredient is milk is thickened with flour enriched with butter?
7. Which among the four basic sauces has a chief ingredient of chicken broth thickened with flour and enriched with butter seasoning?
8. Which of the four basic sauces has three basic ingredients like butter, egg yolk, and lemon juice with seasoning for accent?
9. Which of the four basic sauces has a basic ingredient like butter that is creamed and blended with other ingredients to give individual flavor?
10. Which of the following is not a thickening agent?
A. Dairy cream B. Flour C. Egg D. Spice
7 B. Complete the following sentences by providing the correct answer. Write your answer in a separate sheet of paper. (5 pts.)
1. ___________ - 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 __________. 3. Hollandaise – It is a rich __________ sauce made from butter, egg yolks, lemon juice and cayenne. 4. Emulsion – consists of liquid dispersed with or without an __________ in another liquid that usually would not mix together. 5. Espagnole – It is a __________ sauce made with margarine or butter, flavor and brown stock.
II.. ESSAY: Explain the uses of Roux in all sauces. (10 points)
8 References: Department of Education, Technical Vocational Livelihood Education – Cookery Module 2 Manual First Edition, 2016
9 ANSWER SHEET
NAME _________________________________________________ SCORE ___
