Technology and Livelihood Education

9 Technology and Livelihood Education Quarter 4- Module 4 Select and Prepare Variety of Dessert Sauces TLE_HECK9PD -IVb-F-16 Technology and Livelihood Education – Grade 9 Alternative Delivery Mode Quarter 4 –Module 4: Select and Prepare Variety of Dessert Sauces Home Economics- Cookery First Edition, 2020 Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, pictures, 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 Author: Marie Jane S. Umali Language Reviewer: Lane V. Despabiladeras Content Editor: Petronila T. dela Torre Illustrator: Marie Jane S. Umali Layout Artist: Marie Jane S. Umali Management Team: Gregorio C. Quinto, Jr., EdD Chief, Curriculum Implementation Division Rainelda M. Blanco, PhD Education Program Supervisor - LRMDS Agnes R. Bernardo, PhD EPS-Division ADM Coordinator Joel I. Vasallo, PhD EPS – EPP/TLE/TVE/TVL Glenda S. Constantino Project Development Officer II Joannarie C. Garcia Librarian II Department of Education, Schools Division of Bulacan Curriculum Implementation Division Learning Resource Management and Development System (LRMDS) Capitol Compound, Guinhawa St., City of Malolos, Bulacan Email address: [email protected] 9 Technology and Livelihood Education Quarter 4- Module 4 Select and Prepare Variety of Dessert Sauces TLE_HECK9PD-IVb-F-16 Introductory Message For the facilitator: Welcome to the Technology and Livelihood Education 9 Project CAP-LRE Alternative Delivery Mode (ADM) Module on Select and Prepare Variety of Sauces. This module was collaboratively designed, developed and reviewed by educators from public institutions to assist you, the teacher or facilitator, in helping the learners meet the standards set by the K to 12 Curriculum while overcoming their personal, social, and economic constraints in schooling. This learning resource hopes to engage the learners into guided and independent learning activities at their own pace and time. Furthermore, this also aims to help learners acquire the needed 21st century skills while taking into consideration their needs and circumstances. In addition to the material in the main text, you will also see this box in the body of the module: As a facilitator, you are expected to orient the learners on how to use this module. You also need to keep track of the learners’ progress while allowing them to manage their own learning. Furthermore, you are expected to encourage and assist the learners as they do the tasks included in the module. For the learner: Welcome to the Technology and Livelihood Education 9 Project CAP-LRE Alternative Delivery Mode (ADM) Module on Select and Prepare Variety of Sauces! This module was designed to provide you with fun and meaningful opportunities for guided and independent learning at your own pace and time. You will be enabled to process the contents of the learning resource while being an active learner. This module has the following parts and corresponding icons: 1 At the end of this module you will also find: References This is a list of all sources used in developing this module. The following are some reminders in using this module: 1. Use the module with care. Do not put unnecessary mark/s on any part of the module. Use a separate sheet of paper in answering the exercises. 2. Don’t forget to answer What I Know before moving on to the other activities included in the module. 3. Read the instruction carefully before doing each task. 4. Observe honesty and integrity in doing the tasks and checking your answers. 5. Finish the task at hand before proceeding to the next. 6. Return this module to your teacher/facilitator once you are through with it. If you encounter any difficulty in answering the tasks in this module, do not hesitate to consult your teacher or facilitator. Always bear in mind that you are not alone. We hope that through this material, you will experience meaningful learning and gain deep understanding of the relevant competencies. You can do it! 2 What I Need to Know This module identifies the variety of sauces and workplace’ sanitary practices. Activities are arranged from simple to complex, so you can understand the lesson gradually at your utmost. At the end of this module you are expected to: 1. identify the variety of sauces for dessert; 2. appreciate the purpose of sauces on the dessert; and 3. make a dessert sauce following the workplace safety practices. What I Know A. Directions: True or False. Determine whether the statement is true or false. Draw a if it is true and if is not on your answer sheet. ____1. Sauce is a liquid, cream or semi- solid food served on or used in preparing other foods. ____2. Sauce is a French word taken from the Latin word salsa meaning sweetened. ____3. Puree is a soft confection made of butter, sugar and chocolate. ____4. One of the purposes of a sauce is that it gives enhancement to the flavor of the dessert. ____5. Milk can be used as a liquid base for a sauce. ____6. Thickening agent such as flour and cornstarch cannot be used as ingredients for sauces. ____7. Examples of syrups are chocolate sauce and caramel sauce. ____8. Rich sauce is suited to a simple dessert. ____9. Light sauce is suited for rich dessert. ____10. Juices are not appropriate to use in any kind of sauces. B. Complete the concept map below by writing at least 5 workplace sanitary practices. Write your answer on your answer sheet. Workplace Sanitary Practices 3 What’s In Directions: Identification. Identify the ingredient used in preparing dessert that is being describe in each statement. Write your answer on your answer sheet. 1. simple mixture of flour and water is used to make crepes and pancakes 2. acts as stimulant and can boost your mood 3. helps in absorption of calcium and vitamin B. 4. availability of this ingredient can be whole, ground, roasted or caramelized 5. can be used as a decoration or accompaniment in dessert or as one of the recipe ingredients 6. may be plain, flavoured or colored for effect 7. may be purchased in bulk frozen or you may freeze them in small quantities if you have excess. 8. used for pies, soufflés and pudding or as topping 9. contains flavonoids that protects blood vessels and reduces blood pressure; can also be added to smoothies 10. common element linking virtually to all desserts and can be used to sprinkle What’s New Directions: Enumerate what is being asked in each number. Write your answer on your answer sheet. 1. What are the purposes of a sauce? a. b. c. d. 2. What are the common thickening agent in preparing sauces? a. b. c. 3. What are the categories of dessert sauces? a. b. c. 4 What is It Sauce is a liquid, cream, or semi- solid food served on or used in preparing other foods. It is a French word taken from the Latin word salsa meaning salted. Fudge is a soft confection made of butter, sugar and chocolate. Purpose of Sauce 1. Add flavors 2. Add moisture 3. Add visual interest 4. Enhance flavors 5. Adjust textures Varieties of Sauces 1. Rich sauce is well suited to a simple dessert. 2. Light sauce is suited to a rich dessert. 3. Hot fudge is a delightful contrast to a cold cornstarch pudding or to vanilla ice cream. 4. Hot sauces are made just before they are to be used. 5. Cold sauces are cooked ahead of time, then cooled, covered and put in the refrigerator to chill. Three Basic Ingredients in Most Sauces 1. The liquid used to prepare the sauce 2. The thickening agent 3. Other flavorings and seasonings Thickening Agents for Sauces 1. starch 4. flour 2. cream 5. eggs 3. grains 6. cornstarch Liquids in Sauces 1. Stock- is a liquid which meat, fish bones or vegetables have been simmered for a long time. 2. Milk- is a white liquid secreted from animals such as cows, sheep and goats. 3. Juice- is a liquid that can be obtained from a fruit. Three Categories of Dessert Sauces 1. Custard Sauce – is a sauce made with egg yolks, sugar and milk and/or cream flavored with vanilla. One example of this is Vanilla Custard Sauce also known as crème anglaise. This is best for bread pudding, fresh fruit and pound cake. This is an easy recipe that can be prepared following these procedures: Pour milk into a medium size sauce pan and heat to the point where the milk began to scald. Beat the egg yolks with the sugar in a medium bowl. Drizzle about half of the milk into egg yolk mixture; stir constantly until the eggs are tempered. On low medium heat cook mixture until mixture thickens. Then, add vanilla and stir. 5 2. Fruit Puree – is a fruit that is cooked, ground, pressed, blended or sieved until it reached the consistency of creamy paste or liquid. A variant of fruit puree is Orange sauce that is made up of ingredients such as orange, sugar and water.

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