RUN-THROUGH ASSESMENT IN TLE 10 (Household Services)

A. SAUCES
1. Definition - Sauce is a seasoned thickened liquid which add flavor to a certain food. It can be spicy, sour, sweet and
tasty and can be added to the food to be a part of a main dish or as an accompaniment of the food. Sauces are an
essential element in cooking practices in all parts of the world.
2. Tips in sauce preparation

1. To improve the flavor - Additional ingredients such as the following may be added as the sauce develops
2. To thicken the sauce - The texture and to some extent the color-of a brown sauce depends on the type of thickener used.
Any of the following maybe used for thickening, depending on your desired results:
3. Finishing-Some ingredients may be added to the simmering sauce after it has finished cooking:
4. Garnishing

3. Special Techniques in Sauce Preparation

a. Deglazing
A cooking technique to remove and dissolve browned food residue from a pan to make a sauce, termed as a pan sauce, that is
often made to accompany sautéed meats.

b. Reduction
This is the thickening and intensifying the flavor of a liquid mixtures such as a soup, sauce, wine, or juice by simmering or boiling
which can be done by simmering or boiling a liquid like stock, sauce, wine, vinegar, fruit or vegetable juices until the desired
volume is reached by evaporation.

c. Starch Thickness
Pie, gravy, pudding, stews and more are known for their thick consistency. Most cooks use common types of powder to thicken
their recipes without adding extra fat. The most commonly known types of thickener are starches, such as flour, tapioca and
cornstarch. These thickeners are not simply added by the spoonful, but they are carefully added in order to reach the proper
consistency. They also do not add much flavor.

4. Differentiate the 5 mother sauces

a) Béchamel sauce
Béchamel is a basic white sauce and one of the five mother sauces of classical cuisine. That means it's the starting point for making
other sauces, like the Cheddar Cheese sauce and the Mornay sauce.
b) Espagnole Sauce
Espagnole (pronounced like the word for Spanish: "español") is a basic brown sauce that is one of the five mother sauces of
classical cuisine. It's also the starting point for the demi-glace, a rich and deeply
flavorful sauce that is traditionally served with red meats.
c) Hollandaise sauce
Hollandaise is a wonderfully rich, lemony and buttery sauce that goes with eggs, vegetables and poached fish. For safety, it's best
to use pasteurized eggs when making hollandaise sauce.
d) Tomato Sauce
This simple, fresh tomato sauce recipe is perfect for pasta, pizza and lasagna. The secret ingredient? Carrots, which give the
tomato sauce a fresh flavor and add a nice sweetness. Once the tomato sauce is puréed you'll never see the carrots, but you will
definitely taste the difference.
e) Veloute sauce
Velouté is one of the five mother sauces of classical cuisine. It can be made with any white stock, but this version, the chicken
velouté, is made with chicken stock and is the most common.

4.1 Importance of mother sauces

One of the important components of a dish is the sauce. Sauces are often considered as one of the greatest tests of the chef‘s skill
.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 juiciness 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.
5. One of the greatest tests of the chef’s skill is in making a sauce. Agree/Disagree? Why?
Agree! Because sauce is a difficult to make and also it is very difficult to please the people who will taste your food because sauce
should be flavorful and seasoned… But if you really got to impress the people it means you are a good chef.
6. Functions of sauces in the composition of a dish
Most sauces have more than one function in a dish. A sauce that adds a counterpoint flavor, for example, may also introduce
textural and visual appeal. Sauces generally serve one or more of the following purposes.
 Add moisture or succulence
 Add visual interest
 Adjust texture

B. GARNISH
1. Definition - A garnish is an item or substance used as a decoration or embellishment accompanying a prepared
food dish or drink. It makes food or drink items more visually appealing and may give added or contrasting flavor.
2. Famous food item used in garnishing
Dessert Soup Drinks
Appetizers Mirepoix

3. Function of a garnish
Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically
for the flavor they may impart. It makes food or drink items more visually appealing and may give added or
contrasting flavor.
 C. SALAD AND SALAD DRESSING
1.1 Definition – Salad dressings is also used to lubricate and add an accent to vegetables or fruits. It should not be
overpowering to mask the flavor of the main ingredient. Salad dressing is an emulsion in which one liquid is suspended
in another, the two liquids being immiscible with each other.
1.2 Definition - Salad can be a single food or a mixture of different foods accompanied or bound by a course following
dressing. It can be served as an appetizer, an entree, or following the entree or dessert.

2. Well Known types of Salad Dressing

Thousand Island Asian peanut Ranch
Honey mustard Caesar Blue cheese
Dijon Balsamic vinaigrette
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3. Kinds of Salad Dressings
Oil-based Cooked Low or no-fat
Mayonnaise Dairy

3.1 Differentiate the Kinds of Salad Dressings

Oil-based - oil and vinegar separate easily
Mayonnaise - emulsion of oil, vinegar or lemon juice and egg that do not separate.
Cooked - looks like mayonnaise, but uses cooked starch to thicken it instead of eggs
Dairy - uses sour cream, yogurt, cottage cheese or buttermilk
Low/non - fat - uses less oil or no oil

4. Classifications of Salads
a) Fruit salad – A fruit salad may contain one or a combination of fruits plus dressing. The simplest fruit salad is made up of a
mixture of fruits or can of fruit cocktail with a dressing made of evaporated or condensed milk, whipped cream, cream or
cottage cheese.
b) Vegetable salad - Almost all vegetables can be made into salads. There are leaf vegetables, legume –based, and grain
based salads.
c) High protein salads - These are usually salads with a combination of vegetables and protein foods such as shrimps, fish,
meat, cheese or eggs.

5. Salad Components
a. Salad Greens-is usually composed of green leafy vegetables.
b. Body of Salad (Main Ingredient) - It can be a mixture of vegetables, fruits, cooked meat, poultry, or fish.
c. Toppings - It can be cheese, sesame seeds, croutons, chopped herbs, toasted garlic, toasted nuts, whipped cream, or mouse
d. Dressing - This is used to lubricate and add an accent to the salad. It should not be overpowering to mask the flavor of the
main ingredients.
6. Types of salads according to place in the meal
According to Place in the Meal:
1. As an appetizer - ideally an appetizer salad is light. A light toss of green salad with French dressing is recommended.
2. As an accessory to the main dish-salads are most often served as an accessory to the main dish or entree. A main dish which is
relatively light would need a hearty accompanying salad while a heavy dinner is usually complemented with a light salad like
mixed greens, fruit salad, or coleslaw.
3. As main dish - sometimes this is used as a main dish with meat, cheese or egg. Salads used for purpose are usually heavy.
Salads used as main dish have healthy value higher than other salads, like potato salads with chicken or ham.
4. Dessert Salad-this is consists of fruits, vegetables and or different ingredients with whipped toppings, gelatines and or can be
mixed with mayonnaise. It can also be served with the main course.
D. APPETIZERS
1. Definition - Appetizers are small pieces or portions of highly seasoned food, usually served before a meal to
induce and stimulate one‘s appetite. It gives relish to the food we eat.
2. Function - Before serving any courses of a meal, there are some itsy bitsy things which are eaten and loved by
everyone. Those tiny bits of food are known to increase appetite and thus, known as appetizers.
Appetizers are light and interesting tiny little food items, which tantalize our taste buds and increase our
appetite. There are abundant appetizers which are served but the major types are finger food and soups.
There are some other intricate food preparations also which are served at the beginning of our meal. The most
important thing about appetizer is that it should not be very hard to eat. It should be light yet tempting.
Various types of vegetable soups like hot and sour, tomato soup are also preferred as appetizers. The types
vary by the culture and the restaurant. But the purpose is the same.
3. Kinds of Appetizers

1.Bruschetta 4.Cold cuts 7.Pickles

2.Canapés 5.Crudités 8.Spanakopita
3.Caviar 6.Dumplings 9.Tongue toast

3.1 Differentiate the kinds of appetizers briefly

1. Bruschetta - is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with tomatoes, olive oil, salt and
pepper.
2. Canapés - is a small, prepared and usually decorative food, held in the fingers and often eaten in one bite.
3. Caviar - is a delicacy consisting of salt-cured fish-eggs of the Acipenseridae family.
4. Cold cuts-are cold cooked meats (such as turkey, roast beef, or ham) that have been cut into thin slices
5. Crudités-are pieces of raw vegetables (as celery or carrot sticks) served as an hors d'oeuvre often with a dip.
6. Dumplings-consist of small pieces of dough, either cooked alone or wrapped around a filling. They can be based on flour,
potatoes or bread, and may include meat, fish, vegetables, or sweets.
7. Pickles-are preserved vegetables or fruits resulted from an aerobic fermentation in brine or vinegar
8. Spanakopita - is in the burek family of pastries with a filling of chopped spinach, Feta cheese, onions or scallions, egg, and
seasoning. The filling is wrapped or layered in phyllo(filo) pastry with butter and/or olive oil,
9. Tongue toast-is an open sandwich prepared with sauteed beef tongue and scrambled eggs. It is seasoned to taste with black
pepper and onions.
 E. BREAD AND PASTRY
1. Elements
 Bread determines how and what can be put into the sandwich
 Shapes, types of batter, flavors, and textures affect the type of closed sandwich
 Ethnic breads usually have traditional fillings
 Fine - grained, like Pullmans are good for clubs, tea, and basic, two-sliced items and can be sliced without crumbling.
 Coarse-grained are good for large sandwiches
 Rolls, round or long breads are split for fillings
 Flatbreads may be split and filled or used as a base for an open-faced sandwich
 Wraps are great for shredded and creamy fillings.

2. Characteristics of breads
a.
Firm, thick and not overwhelming or dry
b.
Pullman loaves, peasant-style breads, and rolls.
c.
Flatbreads, wrappers, and tortillas
3. Spread Vs. Fillings
Spreads used in breads such as fat-based spread keeps the bread from getting soggy for awhile and add palatability. Spreads
can also be dairy-based (cream cheese), flavored butters, mayonnaise, ketchup, mustard, vegetable and herb spreads, jelly, jam
and compotes, guacamole, mayonnaise. The spread however, should be complimentary to the filling which is the focus of the
sandwich.

Fillings may be cold, hot, chopped, ground and sliced. It can be meat, fish, poultry, cheese, cheese spread, egg, egg salad and
or a combination .It may be grilled, roasted, marinated or baked.
4. Characteristics of good fruit desserts
a. appetizing aroma
b. simple
c. clean washed appearance
d. slightly chilled

F.
DESSERTS
1. Commonly served desserts for all occasions
1.Sherbet, ice and ice cream 3.Bread and pastry 5. Cold and molded salads
2.Fruit dessert 4. Mousse

1.1. Differentiate and give its importance

1.Sherbet, ice and ice cream
 Ice cream - consists of smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs.
 Sherbet and Ices – made from fruit juices, water and sugar. American sherbet contains milk and cream and sometimes egg
white. The egg whites increase smoothness and volume. Ice contains only fruit juice water, sugar and sometimes egg whites.
2.Fruit dessert
This dessert is delicious and sweet, the main component are fruits of different kinds. There are ingredients added like syrup, creams
and milk to make it more palatable. This is the simplest dessert and one of the best are fruits because they are nutritious, appetizing,
and easy to prepare and serve.
3.Bread and pastry
Bread determines how and what can be put into the sandwich
Shapes, types of batter, flavors, and textures affect the type of closed sandwich
Ethnic breads usually have traditional fillings
Fine-grained, like Pullmans are good for clubs, tea, and basic, two-sliced items and can be sliced without crumbling.
Coarse-grained are good for large sandwiches
Rolls, round or long breads are split for fillings
Flatbreads may be split and filled or used as a base for an open-faced sandwich
Wraps are great for shredded and creamy fillings.
4.Mousse
Is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and
thick, depending on preparation techniques. A mousse may be sweet or savory.
5.Cold and molded salads
A cold dessert is usually sweet unheated dish or chilled and served after the main course.
2. Reasons why most desserts are served cold rather than hot.
Because desserts are usually eaten after the main course and we know that the main course are usually hot. So in order to cool
down our stomach and mind we eat the desserts that is cold that will make our mind and stomach into normal again.
G. SANDWICHES
1. Basic components
1. Bread, most types 3. Fillings, endless possibilities
2. Spread to keep bread from becoming soggy 4. Garnish
1.1 Describe briefly
1. Bread, most types – Usually we used the bread that is best fit in making the sandwiches in order to make our sandwich perfect
and also to make sure that our bread is suitable to make a sandwich.
2. Spread to keep bread from becoming soggy – To maintain our sandwich wet and soft to prevent our sandwich becoming hard
to eat.
3. Fillings, endless possibilities – It add flavor to our sandwich.
4. Garnish – Make our sandwiches presentable.

2. Types of Sandwiches
1. Open-Faced Sandwich 3. Griddled Sandwich
2. Club Sandwich 4. Finger Sandwich
 H. FOOD STORAGE
1. Explain what is meant by proper storage?
Proper storage requires the logical arrangement of stored goods. This means assigning a definite place for stored items so they are
easy to find, rather than constantly changing their location. It is practical to group similar items such as sauces, condiments, and
dairy products and arrange them alphabetically.
2. What is first-in-first-out system? How is it done?
The first in-first out-system means that stocks delivered first must be issued ahead of those that had just been recently delivered or
stored. Stocks must be properly rotated to prevent spoilage. One way to ensure that the first-in first-out system is observed is to
arrange new deliveries on shelves behind those that have been previously stocked. The idea is to take all withdrawals from the
front row. Another practice is to arrange new stocks on the left side of a row of goods and to withdraw older stocks from the right
side of the row.
3. Give some guidelines on sanitary practices when handling food
1. Working Area
See to it that the physical equipment and layout are conducive to sanitary practices.
Clean floors, ceilings, counters, tables and chairs regularly.
Eliminate insects and rodents from the food area.
Maintain adequate employer-supervision and a constant program of education in sanitation for food service workers.
Make sure that food service employees are in good health and are not carriers of communicable diseases.
Provide employees with regular education on food service sanitation.
Be concerned with your personal hygiene.
Wear clean and washable clothes every day.
2. Food
Handle, store, and refrigerate food properly to prevent spoilage and contamination
Wash and sanitize utensils and equipment.
Keep off hand contact with ingredients and food to a minimum.
Stay away from the food laboratory when you are ill.
 Store food and ingredients properly. Check if your storage areas are clean.
Control microbial spoilage of prepared and cooked products. The major causes of food spoilage are fungi, bacteria, and yeast.
Safeguard the food during distribution and service
4. List some basic storing techniques for:
4.1. Salad, Appetizers, Dessert
1. Handle the food properly to prevent spoilage and contamination.
2. Wash utensils and equipment thoroughly
3. Keep off hand contact of ingredients and food to a minimum.
4. Keep away from food when you are ill.
5. Store food and ingredients properly.
6. Safeguard the food during distribution and serving.

4.2. Dry Goods

1. Keep the storage area dry, cool, and well ventilated. Dry staples such as flour, sugar, rice and other condiments deteriorate fast
when kept in damp places. Damp areas also cause growth of mold and give off odors.
2. Room temperature must not go beyond 21 degree Celcius. Studies have shown that food in general can be stored three times
longer at 21 degree Celcius than at 38 degree Celcius.
3. Do not leave food on the floor as this will cause absorption of moisture and spoilage.
4. If the budget will allow, have metal shelves installed. Compared to wood, metal shelves are easier to clean.
5. Keep shelves 5 centimeters (cm) away from the wall and 15 to 25 cm above the floor for good circulation of air.

4.3. Wet Goods

1. Whenever possible, provide separate refrigerated areas for meat, fish, poultry, and dairy products. These food items have
different storage temperature requirements and there is danger of cross –contamination when they are stored in the same
place.
2. Limit refrigerated space to what is necessary. Refrigerated space is very expensive. Too much space encourages
unnecessary accumulation of too many stored goods.
3. Keep temperature of refrigerated food at -1 degree Celcius or lower. Freezing temperature must be -20 to -29 degree
Celcius. Fruits and vegetables are generally stored at 4.5 degree to 7 degree Celcius.
4. Defrost and clean refrigerated units regularly. Defrosting helps maintain the unit‘s efficiency and reduces unnecessary
electrical costs.

Why is it important to follow the appropriate sequence in meal

serving and preparation?

So that your meal sequence will be appropriate also and then so that it is in order and
to avoid you to be hustle.

If we follow the correct sequence in meal serving and preparation we can avoid
problems in meal. So in order to be okay all times.. We should follow the correct
serving and meal preparation.