Sptve-Cookery Preparing Vegetable Dishes: Guided Learning Activity Kit
Sptve-Cookery Preparing Vegetable Dishes: Guided Learning Activity Kit
Department of Education
REGION III-CENTRAL LUZON
SCHOOLS DIVISION OF ZAMBALES
CANDELARIA SCHOOL OF FISHERIES
Purok 7, Sinabacan, Candelaria 2212, Zambales
SPTVE-COOKERY
Guided Learning Activity Kit
Preparing Vegetable Dishes
“Preparing of Sauces and Accompaniment for Serving
Vegetable Dishes”
Quarter 2- Week 5
SPTVE- COOKERY – Grade 10
Guided Learning Activity Kit
Preparing Vegetable Dishes-
Preparing of Sauces and Accompaniment for Serving Vegetable Dishes
Quarter 2- Week 5
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PREPARING VEGETABLE DISHES
Preparing of sauces and accompaniment for serving
vegetable dishes various
Einführung
Healthy methods of cooking are those that do not require adding fat and
are quick cooking methods. Cooking vegetables by steaming in a pot or in the
microwave; grilling in a grill basket; boiling, or baking are all fat free methods of
cooking vegetables. Stir frying with a small amount of oil is yet another healthy way to
cook vegetables. These methods also allow nutrients to stay in the food instead of
leaching out into the water if you were to cook vegetables in a large pot of water for
several hours.
Many vitamins and other valuable nutrients will leach into water when
food is cooked in large amounts of water. So if you want to preserve nutrient loss in
your foods the best cooking methods will be where a minimum amount of water is
used or no water is used.
Learning Competency
Objectives
At the end of this Guided Learning Activity Kit, you should be able to:
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d. prepare suitable sauces and accompaniment in serving vegetable
dishes.
Review
Direction : Let us test what you know about preparation of sauces and
accompaniment. Read each statement carefully and choose
only the letter of your answer. Write your answer in your paper.
1. The addition of this to a particular vegetable dish can transform its overall
presentation
a. accompaniment c. flavor
b. taste d. sauce
2. It is a side dish which complements the food.
a. texture c. sauce
b. flavor d. food accompaniment
3. It helps in enhancing the flavor and taste of dishes.
a. texture c. taste
b. aroma d. food accompaniment
4. This does not require adding fat .
a. food accompaniment c. sauces
b. valuable nutrients d. healthy methods
5. The cooking activity in which preservation of nutrients is done.
a. 1 is to 1 ratio c. more heat
b. use of more water d. use of minimum water
6. He must have a discriminating palate and the ability to understand how to
build and harmony into a sauce.
a. chef c. saucier
b. cook d. baker
7. This is an ingredient that is cooked for a different amount of time to
produce
a lighter or darker color for the purpose of thickening the sauce.
a. salus c. roux
b. garum d. demi-glace
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8. The term for sauces in Spanish and Italian.
a. roux c. salsa
b. espagnole d. garum
9. This is an authoritative text of cooking from ancient Roman which include
the highly seasoned preparations containing herbs, spices, vinegar, honey,
and a form of fermented fish sauce.
a. Garum c. Apicus
b. Espagnole d. Salsa
10. This is a fermented fish sauce.
a. salsa c. garum
b. verjus d. espagnole
Discussion
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days to prepare, while others, including vinaigrette can be made very
quickly. Sauces can be as simple as thickened pan juices, or as complex as a
Mexican mole or an Indian curry.
Sauce preparation used to involve a laborious and time consuming
commitment, and while this is still the case for preparation of classic French
sauces, the reality is that in today’s kitchen, very few operations prepare and
use them as originally intended. The reasons these sauces have grown out of
favour, include the changing preferences of chefs and the clientele they serve,
the time factor involved in their preparation, and the cost of producing them.
In today’s world, food cost economics, the desire for workplace efficiency, and
lack of skill have created convenience sauces, and shortcuts that produce
adequate results to time-tested methods that have evolved over centuries of
practice.
History of sauces
1. Mayonnaise – is a cold sauce made with eggs and olive oil. This is best
used as dressings for salads and also goes well with sandwiches and the
traditional fish and chips.
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https://www.google.com/search?q=images-+forms+of+mayonnaise&tbm=
https://www.google.com/search?q=images-+hollandaise&tbm=
3. Tomato Sauce – are made with tomatoes and gives authentic flavour to
recipes. This is used in traditional ham and bacon, specifically using
tomato puree.
https://www.google.com/search?ei=EhIZX5q5AoH2wAPhm7rgAg&q=images-+tomato+sauce&oq=
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https://www.google.com/search?ei=fTIZX6fuG5CJmAX5nayACQ&q=images-+brown+sauce&oq=
5. Veloute – is made with a roux of flour and butter. This is good for white
meats and perfect for continental cuisine.
https://www.google.com/search?ei=tDIZX7q3POGKr7wP8p64uAU&q=images-+veloute+sauce&oq
https://www.google.com/search?ei=3zIZX8W8DtCtoATXh7PwCQ&q=images-+bechamel+sauce&oq=
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Activities
Guided Practice 1:
Creating a mind web on the kinds of sauces.
Direction: To start the lesson with sauces, please do the activity below. Fill it
with the six kinds of sauces. Write your answers in your activity
notebook.
Types of
Basic Sauces
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Guided Practice 2
___1. Bechamel is a sauce made with a roux and milk flavored with nutmeg.
___2. The brown sauce is also called as espagnole.
___3. Brown sauce is the perfect accompaniment for grilled or roasted
red meat.
___4. Almonds are used to thicken vinegar and verjus as a flavoring.
___5. Exotic spices from the Middle East became popular and in demand
during the crusades.
___6. Sauces are not laborious to prepare.
___7. Salsa is the French term for sauce.
___8. Salus is the term for sauces in Spanish and Italian.
___9. The formal study of sauces started with the African sauces, seeds,
skins or shells.
____10. The person involved in the production of sauces is called chef.
Independent Practice
Discuss the importance in using sauces in vegetable dishes.
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Organization 35 %
Balance 30 %
Assessment
Direction : Let us check how much you learned about the lesson
on vegetable sauces. Answer the questions below and write only the
letter of your answer in your paper.
1. The addition of this to a particular vegetable dish can transform its overall
presentation
a. accompaniment c. flavor
b. taste d. sauce
2. It is a side dish which complements the food.
a. texture c. sauce
b. flavor d. food accompaniment
3. It helps in enhancing the flavor and taste of dishes.
a. texture c. taste
b. aroma d. food accompaniment
4. This does not require adding fat .
a. food accompaniment c. sauces
b. valuable nutrients d. healthy methods
5. The cooking activity in which preservation of nutrients is done.
a. 1 is to 1 ratio c. more heat
b. use of more water d. use of minimum water
6. He must have a discriminating palate and the ability to understand how to
build and harmony into a sauce.
a. chef c. saucier
b. cook d. baker
7. This is an ingredient that is cooked for a different amount of time to
produce
a lighter or darker color for the purpose of thickening the sauce.
a. salus c. roux
b. garum d. demi-glace
8. The term for sauces in Spanish and Italian.
a. roux c. salsa
b. espagnole d. garum
9. This is an authoritative text of cooking from ancient Roman which include
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the highly seasoned preparations containing herbs, spices, vinegar, honey,
and a form of fermented fish sauce.
a. Garum c. Apicus
b. Espagnole d. Salsa
10. This is a fermented fish sauce.
a. salsa c. garum
b. verjus d. espagnole
11. The sauce that gave way to vinegar and verjus as a flavouring.
a. Italian sauce c. French sauce
b. European sauce d. Indian sauce
12. It is the time where chefs began to learn about the benefits of reducing
sauces o concentrate flavors by simmering them on the stove.
a. 17th century c. 21st century
b. 15th century d. 19th century
13. The type of sauce which is also called as espagnole.
thawing.
a. mayonnaise c. tomato sauce
b. brown sauce d. veloute
14. The sauce that is good for lasagne, cannel oni and casserole dishes.
a. tomato sauce c. hollandaise
b. bechamel d. brown sauce
15.It is a warm sauce made with butter and eggs, seasoned with white vinegar
and peppercorns.
a. mayonnaise c. veloute
b. hollandaise d. bechamel
Reflection
A. Direction: Complete the sentences below to tell how you have learned
our lessons well. Write the answers on your paper.
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B. Direction: In order to deepen your understanding of the lesson, surf
the
internet on vegetable sauces preparation . Write your answers in
your paper.
References
https://en.wikipedia.org/wiki/Sauce
https://www.theculinarypro.com/sauces
https://www.slideshare.net/yrahmaecenturias/preparation-of-sauces-and-
accompaniments-for-zerving-vegetables
https://www.thespruceeats.com/mother-sauces-996119
https://www.pinterest.fr/coardable/mayonnaise/
https://www.pinterest.ph/ricndeb57/hollandaise-sauce/
https://www.bettycrocker.com/recipes/roasted-vegetable-tomato-sauce/a236ed1a-
fb1e-4803-8bc8-ce7e5673f078
https://www.pinterest.ph/marylvalentine/brown-sauce/
https://www.gastronomiavasca.net/en/gastro/recipes/1674
https://www.gettyimages.com/detail/news-photo/pea-veloute-from-menton-in-
south-boston-wednesday-july-7-news-photo/450172870
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https://www.gettyimages.com/detail/photo/broccoli-pizza-with-white-sauce-and-
chilli-flakes-royalty-free-image/1034017828
Module
STVEP-CBLM
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Key to Corrections
1. d 1. mayonnaise 1. T
2. d 2. T
3. d 2. hollandaise 3. T
4. d 4. T
5. d 3. tomato sauce 5. T
6. c 6. F
7. c 4. brown sauce 7. F
8. c 8. F
9. c 5. veloute 9. F
10. c 10. F
6. bechamel
Independent Assessment
Practice
1. d
Answer may vary 2. d
3. d
4. d
5. d
6. c
7. c
8. c
9. c
10. c
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