CO3-COOKERY TECHNOLOGY AND LIVELIHOOD EDUCATION

C03

1. Opening Prayer On c e prayer becomes a habit, success becomes a lifestyle.

2. ARRANGE THE PRINCIPLES! MECHANICS 1. Each group will be given a set of copies of the Basic Principles of Preparing Soup. 2. Each group will organize the Basic Principles of Preparing Soup from first to fifth by pasting them on a Manila paper. 3. The group that first finishes the task will be the winner.

3. ARRANGE THE PRINCIPLES! MECHANICS 1. Each group will be given a set of copies of the Basic Principles of Preparing Soup. 2. Each group will organize the Basic Principles of Preparing Soup from first to fifth by pasting them on a Manila paper. 3. The group that first finishes the task will be the winner.

4. Why do we need to know the Basic Principles of Preparing Soup?

5. A PICTURE IS WORTH A THOUSAND WORDS! MECHANICS 1. The teacher will flash a picture on the screen. 2. The chalkboard/whiteboard will be divided into four sections for the four groups. 3. All members in each group will write a single word based on what they see in the picture. 4. The group that writes more words than the other groups within 100 seconds will be the winner.

6. A PICTURE IS WORTH A THOUSAND WORDS!

7. What have you noticed about the game? Can you guess our lesson for today?

8. Let’s assemble the provided sentence parts into a proper definition of SAUCE. DEFINE ME!

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

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

11. TOMATO SAUCE Based on the example of Tomato Sauce, what are the amounts (in grams) of calories, fat, carbs, protein, and fiber it contains?

12. Basic Sauces for Meat, Vegetables, and Fish

13.   GUESS THE BASIC SAUCES! I will show pictures of different sauces, and the you will guess the name of each sauce.

14.   GUESS THE BASIC SAUCES! A. Velouté sauce B. Tomato sauce C. White sauce D. Hollandaise E. Brown sauce / Espagnole

15.   GUESS THE BASIC SAUCES! A. Velouté sauce B. Tomato sauce C. White sauce D. Hollandaise E. Brown sauce / Espagnole

16. 1. White sauce - Its basic ingredient is milk which is thickened with flour enriched with butter. Basic Sauces for Meat, Vegetables, and Fish What are the menus that use this sauce?

17.   GUESS THE BASIC SAUCES! A. Velouté sauce B. Tomato sauce C. White sauce D. Hollandaise E. Brown sauce / Espagnole

18.   GUESS THE BASIC SAUCES! A. Velouté sauce B. Tomato sauce C. White sauce D. Hollandaise E. Brown sauce / Espagnole

19. 2. Velouté sauce- Its chief ingredients are veal, chicken and fish broth, thickened with blonde roux. Basic Sauces for Meat, Vegetables, and Fish What are the menus that use this sauce?

20.   GUESS THE BASIC SAUCES! A. Velouté sauce B. Tomato sauce C. White sauce D. Hollandaise E. Brown sauce / Espagnole

21.   GUESS THE BASIC SAUCES! A. Velouté sauce B. Tomato sauce C. White sauce D. Hollandaise E. Brown sauce / Espagnole

22. 3. Hollandaise – It is a rich emulsified sauce made from butter, egg yolks,lemon juice and cayenne. Emulsion – (as fat in milk) consists of liquid dispersed with or without an emulsifier in another liquid that usually would not mix together. Basic Sauces for Meat, Vegetables, and Fish What are the menus that use this sauce?

23.   GUESS THE BASIC SAUCES! A. Velouté sauce B. Tomato sauce C. White sauce D. Hollandaise E. Brown sauce / Espagnole

24.   GUESS THE BASIC SAUCES! A. Velouté sauce B. Tomato sauce C. White sauce D. Hollandaise E. Brown sauce / Espagnole

25. 4. Brown sauce / Espagnole – It is a brown roux-based sauce made with margarine or butter, flavor and brown stock. Basic Sauces for Meat, Vegetables, and Fish What are the menus that use this sauce?

26. Basic Sauces for Meat, Vegetables, and Fish

27. Basic Sauces for Meat, Vegetables, and Fish

28.   GUESS THE BASIC SAUCES! A. Velouté sauce B. Tomato sauce C. White sauce D. Hollandaise E. Brown sauce / Espagnole

29.   GUESS THE BASIC SAUCES! A. Velouté sauce B. Tomato sauce C. White sauce D. Hollandaise E. Brown sauce / Espagnole

30. 5. Tomato – It is made from stock (ham/pork) and tomato products seasoned with spices and herbs. Basic Sauces for Meat, Vegetables, and Fish What are the menus that use this sauce?

31. Basic Sauces for Meat, Vegetables, and Fish

32. I will discuss and demonstrate how to make my sauce for my dish through a recorded video. TEACHER DEMONSTRATION

33. Each group will prepare sauces based on their menu. IT’S SAUCE TIME!

34. How will you ensure cleanliness and proper sanitation when preparing sandwiches? PROTECT ME !

35. L E T ME CHECK !

36. L E T ME CHECK !

37. What is the essence of having knowledge in preparing sauce? QUESTION!