special program for technical-vocational...

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Special Program for Technical-Vocational

Education Home Economics

Cookery NC II Quarter 1 – Module 5

Prepare Sauces Required for Menu Items

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Technical Vocational Education Alternative Delivery Mode Quarter 1 - Module 5: Prepare Sauces Required for Menu Items First Edition, 2020

Republic Act 8293 section 176 states that: No copyright shall subsist in any work of the Government of the Republic of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for the exploitation of such work for a profit. Such an agency or office may, among other things. Impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, photos, brand names, trademarks, etc.) included in this book are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them. Published by the Department of Education Secretary: Leonor Magtolis Briones Undersecretary: Diosdado M. San Antonio

DEVELOPMENT TEAM OF THE MODULE

Writer : Marcelina A. Calijan Editor : Jose Gary R. Napoles Reviewers : Analorgie D. Destacamento Illustrator : Maribel J. Fuentes Layout Artist : Maribel J. Fuentes Management Team: Schools Division Superintendent : Marilyn S. Andales Assistant Schools Div. Superintendent : Leah B. Apao Cartesa M. Perico Ester A. Futalan Chief Education Supervisor, CID : Mary Ann P. Flores Education Program Supervisor, LRMDS : Isaiash T. Wagas Education Program Supervisor, TLE : Jose Garry R. Napoles

Department of Education – Regional Office 7 Division of Cebu Province Office Address : IPHO Bldg., Sudlon, Lahug, Cebu City, Philippines Telefax : (032) 520-3216 – 520-3217; SDS Office: (032) 255 - 6405 E-mail Address : [email protected]

Bitoon National Vocational High School Address : Bitoon, Dumanjug, Cebu Telephone : (032) 471-8001 Website :

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Special Program for Technical-Vocational

Education Home Economics

Cookery NC II Quarter 1 – Module 5:

Prepare Sauces Required for Items

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Key Message For Educators: Learning is a constant process. Amidst inevitable circumstances, the Department of Education extends its resources and looks for varied ways to cater to your needs and to adapt to the new system of Education as a fortress of the Learning Continuity Plan. One of the probable solutions is the use of Teacher-made Educational Modules in teaching. You are reading the “Cookery NC II for Grade 10: First Quarter” Alternative Delivery Mode (ADM) Module on “Prepare Sauces Required for Menu Items” as written and found in the K-12 Strengthened Technical-Vocational Education Program Competency-Based Curriculum The creation of this module is an effort of competent trainers from Bitoon National Vocational High School of the Department of Education-Cebu Province during this pandemic period. In addition, this module is meticulously planned, organized, checked, and verified by knowledgeable educators to assist you in imparting the lessons to the learners while considering the physical, social, and economic restraints in the teaching process. The use of the Teacher-made Educational Module aims to surpass the challenges of teaching in a new normal education set-up. Through this module, the students are given independent learning activities, which embodies in the K-12 Strengthened Technical-Vocational Education This module is specially crafted for you to grasp the opportunity to continue learning even at home. Using guided and independent learning activities, rest assured that you will be able to take pleasure as well as to deeply understand the contents of the lesson presented, recognizing your capacity and capability in acquiring knowledge. This module has the following parts and corresponding icons: The first part of the module will keep you

on track on the Competencies, Objectives, and Skills expected for you to be developed and mastered. Some reminders about the module are found in here too.

to work on in accordance with their capability, efficiency, and time. Thus, helping the learners acquire the prerequisite 21st Century skills needed with an emphasis on utmost effort in considering the whole wellbeing of the learners. As the main source of learning, it is your top priority to explain clearly how to use this module to the learners. While using this module, learner’s progress and development should be recorded verbatim to assess their strengths and weaknesses while doing the activities presented independently in the safety of their homes. Moreover, you are anticipated to persuade learners to comply and to finish the modules on or before the scheduled time.

LEARNING OUTCOME

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For the Learners: As a significant stakeholder of learning, the Department of Education researched and explored innovative ways to address your needs with high consideration on social, economic, physical, and emotional aspects of your wellbeing. To continue the learning process, DepEd comes up with an Alternative Delivery mode of teaching using Teacher-Made Educational Modules. You are reading Cookery NC II for Grade 10: First Quarter Alternative Delivery Mode (ADM) Module on “Prepare Sauces Required for Menu Items” as written and found in the K-12 Strengthened Technical-Vocational Education This module is specially crafted for you to grasp the opportunity to continue learning even at home. Using guided and independent learning activities, rest assured that you will be able to take pleasure as well as to deeply understand the contents of the lesson presented, recognizing your capacity and capability in acquiring knowledge. This module has the following parts and corresponding icons: The first part of the module will keep you

on track on the Competencies, Objectives, and Skills expected for you to be developed and mastered. Some reminders about the module are found in here too.

This part aims to check your prior knowledge of the lesson to take. If you can get a perfect score and perform competently the competency, you can skip the module and proceed to the next module. If not, continue to the next part.

This part helps you link the previous lesson to the current one through a short exercise/drill.

A brief discussion of the lesson can be read in this part. It guides and helps you unlock the lesson presented.

A comprehensive activity/es for independent practice is in this part to solidify your knowledge and skills of the given topic. This can be a drill or exercise or an activity.

LEARNING OUTCOME

REVIEW LESSON

INFORMATION SHEET

ACTIVITY SHEET

PRE - ASSESSMENT

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This part of the module is used to process your learning and understanding of the given topic. It can be a series of questions or an activity.

A transfer of newly acquired knowledge and skills to a real-life situation is present in this part of the module. This can be a task sheet (used when doing simple tasks), operation sheet (used when doing or operating devices or a job sheet (used in doing series of task for a specific job).

This activity assesses your level of mastery towards the topic.

This contains answers to all activities in the module.

At the end of this module you will also find:

In using this module, keep a note of the fundamental reminders below.

1. The module is government-owned. Handle it with care. Unnecessary marks are

prohibited. Use a separate sheet of paper in answering all the given exercises.

2. This module is organized according to the level of understanding. Skipping one part of this module may lead you to confusion and misinterpretation.

3. The instructions are carefully laden for you to understand the given lessons.

Read each item cautiously.

4. This is a Home-Based class, your reliability and honor in doing the tasks and checking your answers are a must.

5. This module helps you attain and learn lessons at home. Make sure to

comprehend the first activity before proceeding to the next one.

6. This module should be returned in good condition to your teacher/facilitator once you completed it.

References Printed in this part is a list of all reliable and valid resources used in crafting and designing this module.

GENERALIZATION

SELF – CHECK

PERFORMANCE TASKS

ANSWER KEYS

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7. Answers should be written on a separate sheet of paper or notebook especially prepared for TVE subjects.

If you wish to talk to your teacher/educator, do not hesitate to keep in touch with

him/her for further discussion. Know that even if this is a home-based class, your teacher is only a call away. Good communication between the teacher and the student is our priority to flourish your understanding of the given lessons.

We do hope that in using this material, you will gain ample knowledge and skills for you to be fully equipped and ready to answer the demands of the globally competitive world. We are confident in you! Keep soaring high!

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Good day dear learner!

This module is solely prepared for you to access and to acquire lessons befitted in your grade level. The exercises, drills and assessments are carefully made to suit your level of understanding. Indeed, this learning resource is for you to fully comprehend the “Prepare Sauces Required for Menu Item” independently, you are going to go through this module following its proper sequence. Although you are going to do it alone, this is a guided lesson and instructions/directions on how to do every activity is plotted for your convenience. Using this learning resource, you are ought to “Prepare Sauces Required for Menu Item” as inculcated in the K-12 Strengthened Technical-Vocational Education Program Competency-Based Curriculum This module is composed of set of instructions for you to be guided in the activities that you will perform later. Read and follow instructions properly, do not skip any parts and perform each activity honestly. This module is intended for you finish within a week. At the end of this module, you are expected to achieve the following objectives for this session:

Identify the basic sauces for meat, vegetables and fish Select the appropriate ingredients in preparing sauces Cook sauces with appropriate taste and seasoned I accordance with the

prescribed standard. Develop patience and hard work in performing the tasks required. Observe safety and sanitation in the kitchen

For ease of using this module, an activity matrix is presented below for you to be guided in reading and answering this module.

Activity/ies

Read the Key Message and the Introduction and Learning Objectives. Answer the Pre – Assessment. Check your answer using the Answer Key. Read and Perform the Review and Preliminary Activity. Read the Information Sheet, then do the exercises in Self-Check and Enrichment Activities; and Generalization Do the activity in Performance Task Answer the Assessment and do the Additional Activities.

LEARNING OUTCOME

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I.MULTIPLE CHOICE. Directions : Read each statement carefully and choose the letter of the correct answer. Write your answers in your test notebook. If you get perfect score, then you can proceed to the next module. If not proceed to the next part of the module. 1.Which of the four basic sauces whose basic ingredient is milk is thickened with flour enriched with butter? A. Hollandaise sauce C. Veloute sauce B. Savory butter D. white sauce

2. Which among the four basic sauces has a chief ingredient of chicken broth thickened with flour and enriched with butter seasoning? A. Hollandaise sauce C. Veloute sauce

B. Savory butter D. White sauce 3. Which of the four basic sauces has three basic ingredients like butter, egg yolk, and lemon juice with seasoning for accent? A. Hollandaise sauce C. White sauce

B. Savory butter D. Veloute sauce 4. It is one of the important component of a dish. A. Stock B. Sauces C. Appetizer D. Entree 5. Which of the following is not a thickening agent? A. Dairy cream C. flour

B. egg D. spice 6. It is a roux-based sauce made with margarine or butter, flavor, and brown stock. A. brown sauce C. Butter sauce

B. Hollandaise sauce D. Tomato sauce 7. Sauce made from melted butter or margarine to which seasonings are added. A. Brown sauce C. Butter sauce B. Hollandaise sauce D. Tomato sauce 8. Sauce made by forming an emulsion with fat such as margarine, butter or salad oil and egg. Disclaimer: The contents/pictures above are borrowed from the printed sources that are used to put emphasis and to show concrete examples and deeper understanding of the lesson. Department of Education does not claim or own the printed documents. Sources are found in the reference part of the module

PRE- ASSESSMENT

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. A. Brown sauce C. Butter sauce

B. Hollandaise or a Dutch D.Tomato sauce

9. Sauce made with tomatoes and seasoned with spices and herbs. A. Brown sauce C. Butter sauce B. Hollandaise sauce D. Tomato sauce 10. Sauce made from a blend of salad oil, vinegar and seasoning. A. Brown sauce C. Butter sauce B.Tomato sauce D. White

11. What is the correct temperature for storing soups, sauces, and stocks?

A.Below 41 degrees C. Above 45 degrees

B. Below 30 degrees D. Above 50 degrees

12. The following are the grand sauces EXCEPT________ A. Bechamel C. Consomme B. Tomato D. Hollandaise 13. Which of the following storage equipment I s recommended for stock ,sauces and soups? A. Tupperware C. Refrigerator B. Casserole D. Freezer

14. How to reconstitute stocks, sauce and soup?

A. By adding leavening agent B. By using other liquid like evaporating milk, coconut milk, and fruit juices C. By adding spices and seasoning D. By keeping in the pantry 15. This is very important finishing techniques in sauce making in order to produce a smooth, lump free sauce. A. Straining C. Enriching B. Deglazing D. Seasoning

Disclaimer: The contents/pictures above are borrowed from the printed sources that are used to put emphasis and to show concrete examples and deeper understanding of the lesson. Department of Education does not claim or own the printed documents. Sources are found in the reference part of the module

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We learned from the previous lesson on how to prepare and cook soup dishes. After learning the proper way of selecting and producing good quality soup dishes, we will now learn how to cook and present dishes with sauces as accompaniment.

Answer the following questions:

1.Aside from the required soup dishes performed in your performance task, can you write other soup dishes you are familiar and tried to cook at home.

Scoring Rubrics

5 points 4 points 3 points

100% grammatically

correct; words are

correctly spelled; thoughts

are well-explained

With minimal errors

either in grammar and

spelling ; and ideas are

satisfactorily

acceptable

Multiple errors either in

grammar and spelling and

ideas are fairly acceptable

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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.

Disclaimer: The contents/pictures above are borrowed from the printed sources that are used to put emphasis and to show concrete examples and deeper understanding of the lesson. Department of Education does not claim or own the printed documents. Sources are found in the reference part of the modu

REVIEW LESSON

INFORMATION SHEET

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Sauce is a flavorful liquid, usually thickened that is used to season, flavor and enhance other foods. It adds:

1.Moistness

2.Appearance (color and shine)

3. Flavor

4. Appeal

5. Richness

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.

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 Agents

1.Thickening agent – thickens sauce to the right consistency. The sauce must be thick enough to cling lightly to the food.

Disclaimer: The contents/pictures above are borrowed from the printed sources that are used to put emphasis and to show concrete examples and deeper understanding of the lesson. Department of Education does not claim or own the printed documents. Sources are found in the reference part of the modu

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• 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.

• 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.

Disclaimer: The contents/pictures above are borrowed from the printed sources that are used to put emphasis and to show concrete examples and deeper understanding of the lesson. Department of Education does not claim or own the printed documents. Sources are found in the reference part of the mod

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.

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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 hot 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 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.

Common Problems in Sauce

1. Discarding 2. poor texture 3. oil streaking 4. oiling-off 5. synersis (weeping)

METHODS OF PREPARING SAUCES Sauces Blanches

(White Sauce)

Purpose Butter Flour Liquid: Milk or Stock or Cream

Light Sauce 1 tbsp. 1 tbsp. 1 cup

General Sauce 1½ tbsps. 1 ½ tbsp. 1 cup

Thick Sauce 5 tsps. 2 tbsps. 1 cup

Soufflé Sauce 2 tbsps. 2 tbsps. 1 cup


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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.

Procedure 1. Melt fat

2.Add correct amount of flour until fat and flour is thoroughly mixed.

3. Cook to the desired degree of white, blond or

Brown roux


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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 efffective

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.


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4. Enriching with butter and cream

Liaison mixture of egg yolks and cream added to sauce to give extra richness and smoothness.

• Heavy cream- added 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


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Directions: Below is a word puzzle. Identify the given words by encircling the words either in vertical, horizontal, and inverted form. Write your answers in your test notebook.

S T A R C H S F A R

A A O S R O U X S V

U D L M C W I Z J E

C R A T E J P N F L

B B E C H A M E L O

D U M F H K O U R G

A T B G L L W D N T

S T O L R O I L B E

E E K M F B U M P G

C R L E A A P R S T

R H J F T O M A T O


ACTIVITY SHEET

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Directions: Prepare and cook Sauces individually using the given recipe Present your product in an artistic way.

Note : Copy the rubric in a long size bond paper

For those with cell phone, document the whole process while doing the cooking, presentation and garnishing with audio presentation you may use materials or equipment that is available in your kitchen.

For those who don’t have cell phones, write the whole process in your activity notebook, and draw your finished product.

Your work will be rated based on the rubrics below;

MAKING PAN GRAVY

Tools/Equipment Needed:

Roasting pan

Saucepan

Strainer Ladle


PERFORMANCE TASKS

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Procedure: Method1

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.

Method 2 Remove the roast from the roasting pan.

1. Clarify the fat. 2. Add flour to the roasting pan and make a roux. 3. Add stock. Stir until thickened and the pan is deglaze. 4. Strain. Skim excess fat. 5. Adjust consistency, if necessary, with more stock or more roux. 6. Season.

Directions: Evaluate your finished products using the score sheet.

I. Product: Good (3) Fair (2) Poor (1)

1. General Appearance

a. Color combination is attractive and appealing

b. ingredients cooked just right c. correct consistency not mushy/ very

thick/thin consistency

2. Palatability a. delicious b. tastes just right

3. Nutritive Value

a. highly nutritious

II. Procedure:

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1. Use of Resources: a. kept working table orderly while

preparing the ingredients b. used only the proper and needed

utensils and dishes c. used time-saving techniques and

devices 2. Cleanliness and Sanitation

a. observed well-groomed and properly dressed for cooking, use clean apron, hair nets, hand towel and pot holders

b. observed sanitary handling of food

3. Conservation of Nutrients

a. followed proper preparation and cooking procedures

SCORE: (maximum of 42 pts.)

COMMENTS:


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BÉCHAMEL SAUCE

Prepare and cook béchamel sauce using ingredients and procedures listed below:


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.


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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.

Directions: Evaluate your finished products using the score sheet.







3. Nutritive Value


II. Procedure:




devices 5. Cleanliness and Sanitation

a. observed well-groomed and

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properly dressed for cooking, use clean apron, hair nets, hand towel and pot holders

b. observed sanitary handling of food 6. Conservation of Nutrients



COMMENTS:

HOLLANDAISE SAUCE


Saucepan

Beater

Ladle

Spoon

Strainer

Mixing bowl

Ingredients:

1 kg. butter

12pcs egg yolks

4 tbsp.cold water

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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.

Evaluate your finished products using the score sheet.







3. Nutritive Value


II. Procedure:

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devices

2. Cleanliness and Sanitation a. observed well-groomed and properly

dressed for cooking, use clean apron, hair nets, hand towel and pot holders

b. observed sanitary handling of food 3. Conservation of Nutrients



COMMENTS:

Disclaimer : The contents/pictures above are borrowed from the printed sources that are used to put emphasis and to show concrete examples and deeper understanding of the lesson. Department of Education does not claim or own the printed documents. Sources are found in the references part of the module.

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IDENTIFICATION:

Directions : Identify on what is asked with the following statements. Write your answers in the space provided.

________1. It is a flavorful liquid, usually thickened that is used to season, flavor and enhance other foods.

________2. It is used as a substitute for butter because of its lower cost.

________3. This is very important finishing technique in sauce making because it produces a smooth, lump free sauce.

________4. Means to swirl a liquid in a sauté pan to cooked particles of food remaining on the bottom.

________5. It is a brown roux-based sauce made with margarine or butter, flavor and brown stock.

________6. It is a rich emulsified sauce made from butter, egg yolks, lemon juice and cayenne.

________7. Consists of liquid dispersed with or without an emulsifier in another liquid that usually would not mix together.

________8. It is cooked ahead of time, then cooled, covered, and placed in the refrigerator to chill.

________9. It is a kind of flour commonly used in commercial cooking.

________10. It thickens the sauce to the right consistency.

SELF – CHECK

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ANSWER KEYS

Review Lesson Answers vary

Pre-Assessment 1.D 2.C 3.A 4.B 5.D 6. A 7. C 8. C 9. D 10. D 11. A 12. D 13. C 14. B 15. A

Self- Check 1.Sauce 2. Margarine 3. Straining 4. Deglaze 5. Brown sauce 6. Hollandaise sauce 7. Emulsion 8. Cold sauces 9. Bread flour 10. Thickening agent

Activity Sheet In any order: Tomato Sauce Roux Butter Flour Oil Salt Bechamel Velouté

Performance Task

Performance will be based on the rubric

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REFERENCES

a. Printed Materials Most Essential Learning Competencies (MELC’S)

Anecita S. Kong and Aniceta P. Domo, Technical Vocational Livelihood Education Cookery Module 2 Manual First Edition, 2016, pages 271-283

Online Sources

https://www.academia.edu/29249861/CBC_COOKERY_NC_II

https://www.google.com/search?q=training+regulations+in+cookery&tbm=isch&ved=2ahUKEwjEr-TTzeDrAhUQxIsBHQ1qDhsQ2cCegQIABAA&oq=training+regulations+in+cookery&gs_lcp=CgNpbWcQDDoECCMQJzoECAAQGDoHCCMQ6gIQJzoCCAA6BQgAELEDOgQIABBDOgcIABCxAxBDOgYIABAFEB46BggAEAgQHjoECAAQHlCLGVjSngFgyMIBaAFwAHgFgAGABYgBlzOSAQwwLjI5LjQuMi4wLjGYAQCgAQGqAQtnd3Mtd2l6LWltZ7ABCsABAQ&sclient=img&ei=1ypbX4ToJ5CIr7wPjdS52AE&bih=657&biw=1366 https://www.coursehero.com/file/28236497/TR-Cookery-NC-IIdoc/

https://www.google.com/search?q=training+regulations+in+cookery&tbm=isch&ved=2ahUKEwjEr-TTzeDrAhUQxIsBHQ1qDhsQ2cCegQIABAA&oq=training+regulations+in+cookery&gs_lcp=CgNpbWcQDDoECCMQJzoECAAQGDoHCCMQ6gIQJzoCCAA6BQgAELEDOgQIABBDOgcIABCxAxBDOgYIABAFEB46BggAEAgQHjoECAAQHlCLGVjSngFgyMIBaAFwAHgFgAGABYgBlzOSAQwwLjI5LjQuMi4wLjGYAQCgAQGqAQtnd3Mtd2l6LWltZ7ABCsABAQ&sclient=img&ei=1ypbX4ToJ5CIr7wPjdS52AE&bih=657&biw=1366






https://www.coursehero.com/file/28236497/TR-Cookery-NC-IIdoc/

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For inquiries or feedback, please write or call: Department of Education: DepEd-Cebu Province Office Address : IPHO Bldg., Sudlon, Lahug, Cebu City, Philippines Telefax : (032) 520-3216 – 520-3217; SDS Office: (032) 255 - 6405 E-mail Address : [email protected] Bitoon National Vocational High School Office Address : Bitoon, Dumanjug, Cebu Telefax : (032) 471-8001 Website :

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