Lab 1: preparation and Comparison of Sauces Information

Below are two collapsible sections. Each one is important.



To demonstrate:
    • the principles of sauce cookery in the preparation, presentation, and evaluation of sauces
    • preparation of two types of sauces - one savory and one sweet
    • compare a commercially prepared sauce to products you've prepared
    • identify and demonstrate safe and sanitary food preparation and handling practices
    • knowledge in time management
    • knowledge and skills in the planning, preparing and evaluating of basic food recipes
    • skill in measuring, mixing and organizing
    • proper usage of kitchen tools and equipment
    • basic competencies.

    Before beginning this lab...

    1. Make certain you have watched the measuring videos.
    2. Know how the Lab will be graded and be sure to include all components in your Lab submission.  Review VERY IMPORTANT Student Instructions for submitting Foods Labs for details.
    3. Submit both the Presentation and the completed Lab 1 Comparison of Two Sauces document when this lab is complete. 

    For this lab you will prepare three separate sauces:
    • One must be savory.
    • One must be sweet.
    • One must be a commercially prepared sauce.

    You will demonstrate proper preparation techniques for all three sauces and then compare the commercial sauce to either the sweet or savory sauce you made from scratch.  If your commercial sauce was a sweet sauce, then you will compare it to the sweet sauce you made.  If your chosen commercial sauce was savory, then you will compare it to the savory sauce you prepared from scratch.

    Before submitting your completed assignment...

    1. Complete the Lab 1 Comparison for Two Sauces document for this lab.
    2. Complete the Presentation for this lab.

    Upload BOTH documents into the assignment page at the same time and then click submit. 

    Once you click submit, you cannot upload any other documents unless you contact the teacher first.

     If you need assistance at any time, please contact your teacher.

    Choose one sauce to prepare from each of the three sections below for a total of three sauces being prepared.

    Choose one of the following recipes as the savory sauce preparation.

    If you choose some other recipe that fits this lab, you must type it in the space provided on the scorecard.

    BĂ©chamel Sauce

    Click here for a printable version of this recipe.

    Prepare the sauce according to the directions in the video and using the following ingredients:

    • 15mL (1 Tbsp) butter
    • 15mL (1 Tbsp) flour
    • 1mL (1/4 tsp) pepper
    • pinch of salt
    • 250 ml (1 cup) milk


    • 250 mL (1 cup) grated cheese for Mornay Sauce
    • vegetables such as broccoli and/or cauliflower

    Follow the directions given in the video. 

    Making a Mothersauce (MOV01F)

    Making a Mother Sauce - Guide questions are available.

    Hollandaise Sauce

    Click here for a printable version of this recipe. 

    Please read the recipe before starting!

    * Use a blender to prepare.

    • 250 ml (1 cup) butter
    • 4 egg yolks (mixed together with a fork)
    • 2 ml (1/2 tsp) dry mustard
    • 2 ml (1/2 tsp) sugar
    • 2 ml (1/2 tsp) Tabasco sauce
    • 45 ml (3 Tbsp) lemon juice


    1. Heat butter to a boil, watching carefully so it does not turn brown.
    2. Place yolks, mustard, sugar, Tabasco sauce, and lemon juice in the blender.
    3. With blender on, slowly add the butter in a thin stream until all is added.
    4. Pour sauce over vegetable or eggs Benedict.

    Hollandaise sauce can be stored in the refrigerator for 2 days. When reheating, place it over hot water in a double boiler.

    BĂ©arnaise Sauce

    Click here for a printable version of this recipe.

    For the sauce:
    30 ml (2 Tbsp) white wine vinegar
    30 ml (2 Tbsp) non alcoholic white wine * optional
    15 ml (1 Tbsp) minced shallots or minced white onion
    10 ml (2 tsp) chopped fresh tarragon leaves, divided (or 1ml dried)
    freshly ground salt and pepper to taste (pinch of each)
    2 egg yolks
    125 ml (1/2 cup) butter, melted


    1. In a small saucepan or double boiler, add the following ingredients: white wine vinegar, white wine, minced shallots or onions, half the tarragon, a pinch of salt and pepper.
    2. Bring to a boil and simmer over medium heat for 5 minutes, stirring to make sure the mixture does not stick or burn. Cool.
    3. Put the cooled mixture with the egg yolks in a blender and blend for 30 seconds.
    4. With the blender on, pour the hot butter slowly through the opening in the lid.
    5. Add the remaining tarragon leaves and blend one second. If the sauce is too thick, add 1 -2 ml of white wine vinegar to thin.

    Serve over steak or cooked vegetables.


    Choose one of the following recipes.

    If you choose some other recipe that fits this lab, you must type it in the space provided on the scorecard.

    Chocolate Fudge Sauce 

    Click here for a printable version of this recipe.

    Please read the recipe before starting!

    This is a thick sauce that is perfect for ice cream.

    • 160 mL (2/3 cup) heavy cream
    • 125 mL (1/2 cup) light corn syrup
    • 80 mL (1/3 cup) packed brown sugar
    • 60 mL (1/4 cup) unsweetened cocoa powder
    • 1 mL (1/4 tsp) salt
    • 30 g (3 oz) semi-sweet chocolate, finely chopped
    • 30 mL (2 Tbsp) butter
    • 5 mL (1 tsp) vanilla
    • 30 g (3 oz) milk chocolate, finely chopped


      1. In a 1.5 L (1.5 quart) heavy saucepan, use moderate heat to bring the heavy cream, light corn syrup, brown sugar, cocoa, salt and semi-sweet chocolate to a boil.  Stir constantly with a rubber spatula or wooden spoon as cream scorched easily.  
      2.  When the chocolate mixture has melted, reduce the heat to low (mixture should be just slightly boiling), stirring occasionally, for 5 minutes. 
      3.  Remove the mixture from the heat and add the butter, vanilla, milk chocolate and stir until chocolate melts and mixture is smooth and glossy.
      4.  Cool the sauce slightly and serve over ice cream, sherbet, fruit, or brownies, as examples. 

    Caramel Sauce  

    Click here for a printable version of this recipe.

    Please read the recipe before starting!

    • 375 ml or (1 1/2 cups) sugar
    • 85 ml or (1/3 cup) water
    • 375 ml or (1 1/2 cups) whipping or heavy cream
    • 2 ml or (1/2 tsp) vanilla extract


    1. Mix the water and sugar in a large heavy saucepan.
    2. Cover and cook over low heat until sugar dissolves.
    3. Increase the heat and boil uncovered until the sugar turns a medium brown (about 5-7 minutes) stirring occasionally with a wooden spoon. Watch it carefully as it will go from caramel to burn very quickly.
    4. Gradually add cream and vanilla extract, but add them slowly, so they do not spatter.
    5. Simmer until the caramel sauce is smooth and thick (about 2 minutes).

    Serve over ice cream or with cake.

    For this part of the Lab, you will need to buy the commerically-available product that coincides with one of the sauces you prepared above (sweet or savory). 

    For instance, if you prepared the Hollandaise sauce, you may buy a commercially-made Hollandaise sauce for this lab.  Or, if you prepared the Chocolate Fudge sauce, you may buy a comparable commercially-made Chocolate sauce. 

    Prepare the commercially-prepared sauce as instructed on the packaging.  Use this prepared commercial sauce to make comparisons with the homemade version you prepared.

    Download Lab 1 Comparison of Two Sauces by selecting the file type you prefer:

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