Senior High School

Technical-Vocational-Livelihood (TVL) Track

COOKERY NC II
Quarter 4 - Module 1
Prepare Stocks, Sauces and Soups
LO 1: Prepare stocks for menu items
LO 2: Prepare soups required for menu
LO 3: Prepare sauces required for menu
LO 4: Store and reconstitute stocks, sauces, and soup
LO 5: Evaluate the finished product
Technical Vocational Livelihood in Home Economics
Cookery NC II
2nd Semester, Quarter 4, Module 1 – Prepare Stocks, Soups, and Sauces
LO 1: Prepare stocks for menu items
LO 2: Prepare soups required for menu
LO 3 Prepare sauces required for menu
LO 4: Store and reconstitute stocks, sauces, and soup
LO 5: Evaluate the finished product

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 Senior High School

Technical-Vocational-Livelihood (TVL) Track

COOKERY NC II
Quarter 4 - Module 1
Prepare Stocks, Sauces and Soups
LO 1: Prepare stocks for menu items
LO 2: Prepare soups required for menu
LO 3 Prepare sauces required for menu
LO 4: Store and reconstitute stocks, sauces, and soup
LO 5: Evaluate the finished product

Week 1 and 2
I. Introduction

Stocks, soups, and sauces are the foundations of rich-tasting cuisines. With skill
and mastery of the ingredients, they can bring identity to the dish and your kitchen.
Thus, in this module, you are going to be introduced to these three dish bases. This
module deals with the skills, knowledge, and attitudes required to prepare various
stocks, soups, and sauces in a commercial kitchen and catering operations.

II. Objectives

At the end of the lesson, you should be able to:

1. Prepare stocks required for menu item (TLE_HECK9-12PC-IIj19)
2. Prepare soups required for menu item (TLE_HECK9-12SSS-IIIb-21)
3. Prepare sauce required for menu item ( TLE_HECK9-12SSS-IIIc-22
4. Store and reconstitute stocks, sauces, and soups.( TLE_HECK9-12SSS-IIId-
23)
5. Evaluate the finished product (TLE_HECK9-12SSS-IIId-24)

III. Vocabulary

Below are some important words you need to know to fully appreciate this
lesson:

Bouquet garni - is an assortment of fresh herbs and aromatic

ingredients in a small bag.
Complimentary - to use of two things where each adds something to
the other or helps to make the other better.
Culinary - relating to the kitchen or cookery or used in
cooking.
Dish - food that is prepared in a particular way
Dressing - usually a seasoned mixture of liquids that is added
to a salad.
Enhance - to increase or improve in value, quality, desirability,
or attractiveness
Fond de cuisine - foundation of cooking
Luster - a superficial attractiveness or appearance.
Mirepoix - a mixture of 50% coarsely chopped onions, 25%
carrots, and 25% celery that are used to flavor
stock.
Reconstitute - to add an appropriate amount of water to sauce
or soup
Refrigerate - to freeze or chill for preservation

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 Scum - a foul, filmy coating or extraneous matter or
impurities risen to or formed on the surface of a
liquid after boiling
Skim - to clear (a liquid) of scum or floating substance
Stew - to simmer or boil in a small quantity of liquid
Storage - space or a place for storing wet and dry goods
Succulence - a level of fleshiness, or juiciness
Veal - the flesh of a young calf
Velouté - a rich, white sauce made by thickening chicken
or veal stock with flour and water

IV. Pre-Test

Directions: Read and understand each statement/question below. Choose the letter
of the correct answer and write it in your answer sheets.

1. It is a product made from simmering/cooking of the chicken bone.

a. Fish stock c. White stock
b. Chicken stock d. Brown stock

2. It is an assortment of fresh herbs and aromatic ingredients tied in a bundle with

string, so it can be removed easily from the stock.
a. Seasoning and spices c. Scraps and leftovers
b. Bouquet garni d. Mirepoix

3. What will happen if the stocks, soup, and sauces were not properly stored?
a. They can still last for a long time.
b. They will spoil.
c. There’s nothing wrong with that.
d. None of the above.

4. Which of the following is not a storage container for stocks, soup, and sauces?
a. Stockpot c. Paper box
b. Clay pot jar d. none of the above

5. Which of the four basic sauces whose basic ingredient is milk is thickened with flour
enriched with butter?
a. Hollandaise sauce c. Velouté sauce
b. Savory sauce d. White sauce

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V. Learning Activities

Prepare Stocks for Required Menu Items

A stock is a very flavorful liquid that is made by gently cooking/simmering bones

and other ingredients, such as vegetables, in a liquid. These extracts are the sources
of flavor, aroma, body, color, and nutrients in a dish. They are referred to in French as
fonds de cuisine, where ‘fond’ means ‘bottom’, ‘ground’, or ‘base’; hence the English
translation, “the foundation of cooking.” The long-held belief is that it is through the
stock that the quality of sauces and soup is determined. Therefore, being able to
impress through your right smacking stock is also building a strong foundation for your
flavorful sauces and soups.

Classification of Stocks

Through time and sharing of menu across cultures, different types of stocks are
now known. For budding chefs, this module will introduce you to four common classes
of stocks.

Chicken stock is made from chicken bones.

White stock made from beef or veal bones.

Brown stock is made from beef or veal bones

that have been browned in an oven.

Fish stock is made from fish bones and

trimmings left over after filleting.

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Ingredients in Preparing Stocks

Stocks are composed of four ingredients which are mixed in proportions as

prescribed for a dish.

1. Bones. Most of the flavor and body of

stocks are derived from the bones of
beef, veal, chicken, fish, and pork.
The kinds of bones used to determine
the kind of stock, except vegetable
stock which may be called based on
the vegetable used. These
ingredients are also the primary
source of flavor and nutrients in
stocks.
2. Mirepoix /mir-‘pwä/ is the French term
for the combination of coarsely
chopped onions, carrots, and celery
used to flavor stocks.

The basic formula for mirepoix

that is used to flavor white stocks and
soups, tomato paste, or puree that
are often included in brown stock,
gravy, stew, or soup is this:

50% parts of onion + 25% part of

celery + 25% part carrot

3. Acid products help dissolve

connective tissues and extract flavor
and body from bones.

4. Scraps and left-over may be used in

stocks if they are clear, wholesome,
and appropriate to the stock being
made.

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 5. Seasoning and spices - used in
cooking as a simple and economic
way to add flavour to any dish. The
difference between a spice and herb
comes from which part of the plant is
used. The leaf of a plant is used as a
culinary herb, while any other part of
the plant (often dried seeds, bark or
roots) is a spice. Keep in mind that
herbs can be used both dry and fresh;
spices are only used in their dry form.

6. Bouquet garni is an assortment

of fresh herbs and aromatic
ingredients tied in a bundle with string,
so it can be removed easily from the
stock.

Guidelines for Preparing Stock

➢ Follow the correct procedures for cooling and storing stock and make sure that any
stock you use is flavorful and wholesome.

➢ Follow the cooking time for stock. The following are the approximate cooking time
for different stocks; the time will vary according to numerous factors, such as
ingredients, quality, volume, and cooking temperature.

Types of Stocks Cooking Time

White beef stock - 8 to 10 hours
White and brown veal game stock - 6 to 8 hours
White poultry and game bird stocks - 3 to 4 hours
Fish stock - 45 minutes to 1 hour
Vegetable stock - 45 minutes to 1 hour, depending on
the specific ingredients and the size
of vegetables cut

➢ The stock ingredients are boiled starting with cold water. This promotes the
extraction of protein which may be sealed in by hot water.

➢ Stocks are simmered gently with small bubbles at the bottom but not breaking at
the surface. If a stock is boiled, it will be cloudy.

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➢ Salt is not usually added to a stock, as this makes the stock too salty since most
stocks are preserved to make soup and sauces.

➢ Meat is added to the stock before the vegetables and the scum that rises to the
surface is skimmed off before further ingredients are added.

Pointers in Preparing Stocks

As per the National Restaurant Association (2011), below are some pointers
that you may need to always remember when preparing stock:
1. Bones that are used for stock must be cut to the right size and prepared by
blanching, browning, or sweating.
2. Degrease stock before reheating. “Degreasing is the process of removing fat that
has cooled and hardened from the surface of the stock by lifting or scraping it away
before the stock is reheated.” By going through this step, the stock gets a clearer
look and some of the fat content is removed.
3. Cool hot stock following good food safety practices and limit the time the stock
spends in the temperature danger zone. There are two ways to cool hot stocks:
Option 1: Place it in a clean stockpot, and then put that pot into an ice-water bath.
Stir it often. When cooled, place the pot into the cooler.
Option 2: Break down the stock into smaller portions and place the smaller
containers in the cooler. Stir occasionally so that the contents of each container
cool at the same rate. Be careful not to put an entire large stockpot of hot stock in
the cooler because it will warm the cooler and its contents.

Different Kinds of Spices and Seasoning

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7
 Prepare Soups Required for Menu Item

Soups are based on stocks added with other ingredients for a variety of flavor,
consistency, appearance, and aroma. As a common menu choice, these are served
as an appetizer or as a main course during lunch and dinner. Sometimes, it is served
in between a course of a multiple-course meal to cleanse and recondition the palate.
A well-prepared soup always makes a memorable impression. It offers an array of
flavoring ingredients and garnishing opportunities. It also allows the use of trimmings
and leftovers creatively. Most importantly, it can be a rich source of nutrition for your
family and customers. Thus, once you’ve learned the basic principles of preparing
soups, you can play with a variety of classic and creative soups.

Classifications of Soups

Soups are classified into clear, thick, and specialty soups. All of these begin
from stock.

1. Clear Soups. These are soups based on a clear,

unthickened broth or stock. They may be served plain
or garnished with a variety of vegetables and meats.
They are very similar to stocks, except that broths are
based on meats rather than bones, so they are richer
and have a more defined flavor. Broths can be used as
the liquid in preparing soups. A good quality broth
should be clear, aromatic, and rich-tasting with a very
evident flavor of the major ingredient. One strong and
clear broth or stock is the consommé, which is discussed further below.

The following are some examples of clear soups:

Broth and bouillon simple clear soup without

solid ingredients is similar to stock in technique
and in cooking time. The major distinction
between broth and stock is that broths can be
served as is, whereas stocks are used in the
production of other dishes.

Vegetable soup is a clear seasoned stock or

broth with the addition of one or more
vegetables, meat, or poultry.

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 Consommé is a rich, flavorful stock or broth
that has been clarified to make it perfectly
clear and transparent. It is made by combining
lean chopped meat, egg whites, mirepoix,
herbs and spices, and an acidic ingredient like
tomatoes, wine, or lemon juice. The
combination is called clarification since the
particles that make the broth appear cloudy are trapped as it cooks. A
good quality consommé is crystal-clear, has a good body, amber to brown
in color, and completely fat-free.

Sample Recipe of Clear Soup

CLEAR CHICKEN SOUP

Ingredients:
Makes 3 serving
• 2 cups of chicken broth/meat
• powdered black pepper as required
• 2 eggs
• salt as required
• 2 spring onions
• water as required
• 1 tablespoon butter

Procedure:
1. Put a large pan on medium flame. Add butter to the pan.
2. Chop the spring onion finely and add them to the pan. Cook them until
they are brown.
3. Also, add the chicken meat to the butter and spring onion and let it fry until
the meat turns brown too.
4. Meanwhile, put a heavy-bottomed pan on a high flame and boil water in
it. Transfer the boiling water to the pan and let the meat cook and the
juices get released in the soup.
5. When it is cooked, strain the soup into a big bowl or pan and remove the
fat from it. After cooling, lit and strain it again.
6. Put the pan on medium flame again and add soup into it. Let it boil. Break
and separate eggwhite in a bowl. Now, slowly pour the egg whites in a
thin stream to the soup while stirring it continuously.
7. Add the seasoning of salt and black pepper to the soup mix and let it
boil again for around two (2) minutes.
8. After the soup is ready, strain it again, and serve hot in the serving
bowls with a garnish of any green herb.

9
Suggested Additional Source:
You may also watch the video at this YouTube link,
https://recipes.timesofindia.com/v/s/m.recipes.timesofindia.com/recipes/clear-
chickensoup/amp_recipeshow/53541619.cms?amp_js_v=0.1&usqp=mq331AQHKAF
QArABIA%3D%3D

2. Thick Soups are soups that are thickened to

provide a heavier consistency. Thick soup is a
cream soup based on béchamel sauce and is
finished with heavy cream. A béchamel sauce is
a milk thickened with roux, but some thick soups
are velouté sauce-based, stock thickened with
roux.

A velouté sauce base is usually finished with

a liaison of heavy cream egg yolk. A thick soup
should have a velvety smooth texture and the thickness of heavy cream. It is always
essential to strain out the solids and at times to puree and put them back in the
soup. Cream soups may be served hot or cold.

A kind of cream soup based on crustaceans like shrimps and lobsters is bisque.
It is made by simmering a crustacean in a stock or a fish fumet.

Another thick vegetable soup is the chowder made with broth, milk, or water as
the base, then thickened with roux. Cold, thick soups, such as vichyssoise, are
simply cream soups served cold. Others like gazpacho or chilled cantaloupe soups
are based on a puree of cooked or raw ingredients brought to the correct
consistency by adding fruits or vegetable juice as a liquid.

Cream soups are soups thickened with roux,

beurre manie, liaison, or other thickening
agents, plus milk, or cream.

Purees are a vegetable soup thickened with

starch.

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 Bisques are thickened soups made from
shellfish.

Chowders are hearty soups made from

fish, shellfish, or vegetables that usually
contain milk and potatoes.

Veloutés are soup thickened with egg,

butter, and cream. It is made by preparing
blond roux and stock and may add
vegetables, and meat. Name veloutés
according to added items/ingredients.

Sample Recipe of a Thick Soup

QUICK POTATO SOUP

Ingredients:
• cups thinly-sliced raw potatoes
• 1 tablespoon margarine
• ¼ cup finely-chopped onion
• ¼ cup boiling water
▪ 1 ½ cups milk; may be partly
evaporated milk

Procedure:
1. Add potatoes and onions to the boiling water.
2. Cover, and cook for about 14 to 20 minutes, or until potatoes are tender.
3. Mash the potatoes slightly with a fork to thicken the soup a little if
desired.
4. Add milk, margarine, and seasoning. Heat for serving temperature.
5. Top each serving with a dab of sour cream and sprinkle with finely cut
parsley.
6. Yield: four (4) servings, a cup each.

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Specialty Soups
A. Dessert soup
1. Ginataan – a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl
served hot or cold.
2. Osheriku – a Japanese asuki bean soup
3. Tonge sui – a Chinese soup

B. Fruit Soup can be served hot or cold depending on the recipe where dried fruits are
used like raisins and prunes. Fruit soup may include milk, sweet or savory dumplings,
spices, or alcoholic beverages like brandy and champagne.
C. Cold soup is variations on the traditional soup wherein the temperature when served
is kept at or below temperature.
D. Asian soup is a traditional soup which is typical broth, clear soup, or starch
thickened soup.

Thickening Agents for Soup

Thick soups naturally need thickening agents to enhance their viscosity.

1. rice 4. corn starch
2. flour 5. potato
3. grain

Ingredients of Soup

Soups are usually composed of the following ingredients:

• Meat (chicken, beef, pork, lamb, fish)
• Salt
• Pepper
• Vegetables (carrots, string beans, turnips, tomatoes, mushrooms, celery, leak)
• Onion
• Garlic
• Water
• Eggs
• Cornstarch
• Seasoning (MSG, convenience products)
• Butter
• Cream
• Garnishes (slices of lemon, egg, shredded vegetables, pimiento strips)

Basic Principles of Preparing Soup

1stPrinciple. Start with Cold Water

Why cold water? Most protein, vitamins, and minerals dissolve in cold water. Part of
the flavor comes from these components. Using hot water would lessen the flavor and
nutritive content of stock

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2ndPrinciple. Cutting vegetables to appropriate size for the type of stock.
The size of the cut helps the maximum flavor to be extracted. For example, a
fish stock only simmers for a half hour (30 minutes), so the cut should be julienne (thin
strips: ¼ inch thick 2-3 inches long). Another is that a brown stock simmers for four (4)
to six (6) hours and sometimes 24 hours, so the cut should be an inch cubed so that
stock will have time to extract the flavor and will not fall apart after long cooking.

3rd Principle. Select your protein-based among beef, chicken, pork, and fish
All bones are washed, roasted, or blanched. Roasted for brown sauce and
blanched for white stock.

4th Principle. Simmering

Gentle extractions aid in flavor and nutrition. Boiling causes cloudiness through
agitation of the ingredients.

5th Principle. Skimming

Keep the stock clear. The scum on top of stocks contains impurities.

Basic Procedures in Cooking Soups

While chefs may develop their own styles through time, there are still practices
that are generally true in cooking. These are:

A. Meats, Poultry, and Fish

• Add the cuts of meat that are less tender early in the cooking process.
• Add poultry early enough so that it cooks thoroughly.
• Add fish closed to the end of the cooking process to keep it from overcooking.

B. Grains and Pasta

• Allow a little more time in cooking.

C. Beans and Legumes

• Add soaked beans, lentils, and black-eyed peas with the liquid, so they will fully
cook.

D. Dense or Starchy Vegetables

• A small-diced cut of potatoes, carrots, and winter squashes will require 30–45
minutes to cook.

E. Green Vegetables:
• These vegetables should be added during the final 15–20 minutes of cooking
the soup.

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F. Adjusting Consistency
• Thick soups may continue to thicken during cooking and may need additional stock
or water to adjust the consistency.

G. Degreasing
• Broth-based soups may be prepared in advance, cooled, and refrigerated. This
facilitates the removal of congealed fat from the surface. Alternately, you may skim
the top layer of fat from a hot soup with a ladle.

Prepare Sauces Required for a Menu Item

Sauces

One of the important components of a dish is the sauce. It is a flavorful liquid,

usually thickened, and is used as a fluid dressing for poultry, meat, fish, dessert, and
other culinary products. 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 succulence
to food that is cooked dry. Sauces also enhance the appearance of a dish by adding
luster and sheen. A sauce that includes a flavor complementary to food brings out the
flavor of that food. It defines and enriches its overall taste and texture. Thus, sauces
add a) moistness, b) flavor, c) richness, d) appearance (color and shine), and e) appeal
to a dish.

Classification of Sauces

A. Basic Types of Sauces for Meat, Vegetables, and Fish (based on ingredients)

1. White sauce. Its basic ingredient is milk which is thickened with flour and
enriched with butter.
2. Velouté sauce. Its chief ingredients are veal and chicken and fish broth
thickened with blonde roux.
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.
4. Brown sauce / Espagnole. It is a brown, roux-based sauce made with
margarine or butter, flavorings, and brown stock.
5. Tomato sauce. It is made from stock (ham/pork) and tomato products
seasoned with spices and herbs.

B. Variation of Sauces (based on temperature)

1. Hot Sauces – made just before they are to be used.
2. Cold sauces – cooked ahead of time, then cooled, covered, and placed
in the refrigerator to chill.

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Thickening Agents

The thickening agent thickens the sauce to the right consistency. This right
consistency is important for the sauce to cling lightly to the food. Too little thickening
agent and too much liquid will end to a watery sauce while too much thickening agent
and too little liquid will end in a curdle sauce.

A. Starches are the most commonly used thickeners for sauce making. Flour is the
principal starch used. Other products include cornstarch, arrowroot, waxy maize,
pre-gelatinized starch, bread crumbs, and other vegetables and grain products like
potato starch and rice flour.

Starches thicken by gelatinization, which is the process by which starch

granules absorb water and swell many times their original sizes.

Starch granules must be separated before heating in liquid to avoid lumping.

Lumping occurs because the starch on the outside of the lump quickly gelatinizes
into a coating that prevents the liquid from reaching the starch inside.

Starch granules are separated in two ways:

• mixing the starch with fat. Example: roux
• mixing the starch with a cold liquid. Example: slurry

B. Fat is a soft greasy substance drawn from organic tissue and consisting of a mixture
of lipids. In making sauces, the fats come from any of the following:

1. Clarified butter. Using clarified butter results in

to finest sauces because of its flavor.

2. Margarine. Used as a cheaper substitute for

butter.

3. Animal fat. Chicken fat, beef drippings, and

lard.

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 4. Vegetable oil and shortening can be used for
roux, but it adds no flavor.

C. Flour is the processed starch obtained from rice and cereals.

The thickening power of flour depends on its starch content. Bread
flour is commonly used in commercial cooking. It is sometimes
browned for use in brown roux. Heavily browned flour has only 1/3
the thickening power of not brown flour.

Methods of Preparing Sauces

Sauces Blanches
(White Sauce)
Purpose Butter Flour Liquid:
Milk or Stock or Cream
Light Sauce 1 tbsp. 1 tbsp. 1 cup
General Sauce 1½ tbsps. 1 ½ tbsp. 1 cup
Thick Sauce 5 tsps. 2 tbsps. 1 cup
Soufflé Sauce 2 tbsps. 2 tbsps. 1 cup

Roux

Roux is a cooked mixture of equal parts by weight of fat and flour. A roux must
be cooked so that the sauce does not have a raw, starchy taste of flour. The kinds of
roux differ on how much they are cooked.

• White roux – cooked just enough to cook the raw taste of flour; used for
béchamel and other white sauces based on milk.

• Blond roux – cooked little longer to a slightly darker color; used for veloutés.

• Brown roux – cooked to a light brown color and a nutty aroma. The flour may
be browned before adding to the fat. It contributes flavor and color to brown sauces.

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How to make roux soup

Add the correct amount of

Melt fat.
flour, and stir until fat and
flour is thoroughly mixed.

Cook to the desired

degree of white, blond, or
brown roux.

Hygienic Principles and Practices in Sauce Making

1. Make sure all equipment is perfectly clean.

2. Hold sauce no longer than 1½ hours. Make only enough to serve in this time,
and discard any that is left over.
3. Never mix an old batch of sauce with a new batch.
4. Never hold hollandaise or béarnaise or any other acid product in aluminum. Use
stainless-steel containers.

Basic Finishing Techniques in Sauce-Making

1. Reduction
• Using reduction to concentrate basic flavors. As the water
evaporates when simmered, the sauce becomes more
concentrated and more flavorful.
• Using reduction to adjust textures. The sauce may be
simmered until it reaches the desired thickness. Stock or other
liquid may be added to thickened sauce to thin it out, then
simmer to reduce to the right consistency.
• Using reduction to add new flavors. Glazes or reduced

17
 • stocks are added to sauces to give flavor.

3. Straining. This is very important to produce a smooth, lump-

free sauce. Straining through a china cap lined with several
layers of cheesecloth is effective.

4. Deglazing. To deglaze means to swirl a liquid in a sauté pan

to cooked particles of food remaining on the bottom. Liquid,
such as wine or stock, is used to deglaze, then reduced by
one-half or three-fourths. This reduction, with the added flavor
of the pan drippings, is then added to the sauce.

5. Enriching with butter and cream. A liaison mixture of egg

yolks and cream is added to a sauce to give it extra richness
and smoothness.

• Heavy cream is added to give flavor and richness to the

sauce.
• Softened butter is added to a hot sauce and swirl it until it melts. This will give
extra shine and smoothness to the sauce. This sauce is served immediately to
prevent the separation of butter.

5. Seasoning adds and develops the flavor.

Common Problems in Sauce

1. Discarding- removing the fat particles floating on the surface of the sauce that
indicates a separation of the fat and liquids,
2. Oiling-off - excess of oil in the sauce indicates that many fats is being used and
must be remove
3. Poor texture-thin means less thickening ingredients is used, thick more is
thickening agent is being used.
4. syneresis (weeping) is the sudden release of moisture contained within protein
molecules, usually caused by excessive heat, which over-hardens the protect
shell
5. Oilstreaking a long, thin line or mark of a different substance or oil or in the sauce

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 Store and Reconstitute Stocks, Sauces, and Soups

Storage of Stocks/Sauces and Soups

Stock is a clear, flavored liquid that freezes well. Chilled stock can be frozen in
a container to be used for sauces. However, once a stock has been used to make a
sauce, the sauce itself should not be frozen. Sauces do not freeze well and should be
made in amounts needed on the day of production.

The stock should never be put in the refrigerator while it is hot. The large volume
of hot liquid can raise the internal temperature of the refrigerator to the point that the
stock will cool sufficiently within two hours and may warm everything else in the
refrigerator. A good way to cool the stock is to place the hot stockpot in a sink full of
cold water and ice cubes until it is lukewarm, but it should not exceed an hour. After
leaving it uncovered for the first half-hour and stirring occasionally to cool, it should be
covered with an upside-down plate to prevent evaporation which would cause the stock
to become too concentrated. Refrigerated stock cools better in shallow pans. If
covered, stock lasts up to five days, but it is best if used in two days. Homemade stock
can be stored in the refrigerator for four (4) to five (5) days, frozen for six (6) to nine (9)
months, or pressure-canned for a year, for best result.

Storage of Starch and Sauces

Sauces and starches should be kept in an airtight container and stored in a cool,
dry place away from moisture, oxygen, lights, and pests. Food made with starches
contains egg, milk, cream, or other dairy products all of which make them prone to
bacterial contamination and food-borne illnesses. Sauces made with these ingredients
should be kept out of the temperature danger zone. The thickened sauce should also
be prepared, served, and stored with caution. These products should be stored in the
refrigerator and never left to stay for long at room temperature.

Storing Equipment

Glass/Plastic Container Refrigerator

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 Stockpot Clay pot jar

Ways to Reconstitute Stocks

1. Skim the surface and strain off the stock through a china cup lined with several
layers of cheesecloth.
2. Cool the stock as quickly as possible as follows:
a. Set the pot in a sink with blocks, rack, or some other object under it. This is
called ‘venting.’ This allows cold water to flow under the pot or around it.
b. Run cold water into the sink but not higher than the level of the stock.
c. Stir the pot occasionally, so the stocks cool evenly.
d. Cooling stock quickly and properly is important. Improperly cooled stock may
spoil in six (6) to eight (8) hrs.
3. When cool, refrigerate the stock in covered containers. Stock will keep two (2) to
three (3) days if properly refrigerated. Stock can also be frozen and will last for
several months.

Ways to Reconstitute Stocks, Sauce, and Soup

1. by adding water
2. by using other liquid like evaporating milk, coconut milk, and fruit juices

When reconstituting stocks, the first thing to do is thaw them in the cool room.
Once you have done that, make sure you boil them to kill the bacteria.

VI. Practice Task

Task 1

Prepare Stock and Soup

Directions. Look for any available ingredients in your kitchen and prepare a stock and
use it in making Soup. You may create or select a recipe given in the module. Write
the process on a clean bond paper and document your activity showing proof that you
did the process.

Reminder: Do not forget to wear your PPE, observe OHS, and health protocols
whenever you are in a group.
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 Your output will be rated using the following rubric:
Good Fair Poor
Criteria
(3) (2) (1)
Evidence shows that…
1. General Appearance
a. it was attractive and appealing to _____ _____ _____
the appetite.
b. the ingredients were cooked just _____ _____ _____
right.
c. it had a correct consistency, not _____ _____ _____
mushy/ very thick/thin consistency.
2. Palatability
a. the soup was delicious. _____ _____ _____
b. the taste was just right. _____ _____ _____
3. Nutritive Value _____ _____ _____
a. it was highly nutritious.
4. Procedure:
• Use of Resources:
a. the students kept the _____ _____ _____
working table orderly while
preparing the ingredients.
b. the students used only the _____ _____ _____
proper and needed utensils and
dishes.
c. the students used time-saving _____ _____ _____
techniques and devices.
• Cleanliness and Sanitation
a. the students were well- _____ _____ __
groomed and properly dressed for __
cooking and used a clean apron, hair _
nets, hand towel, and pot holder.
b. the students observed sanitary _____ _____ __
handling of food. __
_
• Conservation of Nutrients
a. the students followed proper preparation _____ _____ __
and cooking procedures. __
_
b. the students followed the recipe correctly. _____ _____ __
__
_
Score: (maximum of 42 pts.)
Comments:

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Task 2

Prepare Sauces
Directions: On a clean bond paper, list the five (5) mother sauces and prepare any of
it. Remember to always wear your PPE, observe OHS, and health protocol as you
perform the task. Then, evaluate your finished products using the score sheet below.
Submit the print or soft copy of your documentation to your teacher as well as your self-
evaluation.

“Please refer to the rubric for Task 1: Prepare Soups for the scoring.”

Task 3

Directions: Compile the different stocks, soups, and sauces that you have performed
in your previous activities. Take a picture of how you store stocks, soup, and sauces.
Include the descriptions, ingredients, and procedures and how it is reconstituted. You
may submit the printed or soft copies of your compilation. Your output will be evaluated
using the rubrics below.

P E R F O R M A N C E L E V E L
Satisfactory (2

Points Earned
Improvement
Satisfactory

No Attempt
Excellent
(4 pts.)

(3 pts.)

Dimension
Needs

(1 pt.)

(0 pt.)
Very

pts.)

1. Use of Used the Used the Used the Used the No

proper storing storing storing storing attempt
equipment equipment equipment equipment
storing correctly correctly correctly but incorrectly
equipment and and less and less
confidently confidently confidently confidently
at all most of the sometimes most of the
times times time

2. Application Worked Worked Worked Worked There

of procedure inde- inde- inde- inde- was no
pendently pendently pendently pendently attempt
with ease with ease with ease but with
and and and assistance
confidence confidence confidence from others
at all times most of the sometimes most of the
time time
3. Safety Observed Observed Observed Did not There
work habits safety safety safety observing was no
precautions precautions precautions safety attempt
at all times sometimes precautions

22
 most of the most of the
time time

4. Final The output The output The output The output There
Output was very was very was was not so was no
presentable presentable presentable presentable attempt
and the and the and the and the
taste taste met taste was a taste was
exceeded the little below not within
the standard. the the
standard. standard. standard.
5. Time The work The work The work The work There
management was was was was was no
completed completed completed completed attempt.
ahead of within __ (mins./ ___ (mins./
time allotted time hours/days) hours/days)
beyond beyond
TOTAL POINTS

VII Enrichment Activities

Directions: Research the different kinds of sauce available in your community and the
food where each is commonly used. Submit the printed or soft copies of your
documentation to your teacher. Include pictures and descriptions.

VIII Post Test

Test I. Directions: Choose the correct answer from the given choices. Write the
letter of your answer on your answer sheets.

_______ 1. It is made with margarine or butter, flavor, brown stock, and a roux-based
sauce.
A. Tomato sauce C. Butter sauce
B. Brown sauce D. Hollandaise sauce

_______ 2. A sauce made from melted butter or margarine to which seasonings are
added.
A. Hollandaise sauce C. Brown sauce
B. Butter sauce D. Tomato sauce

_______ 3. A sauce made by forming an emulsion with fat, such as margarine, butter,
or salad oil, and egg.
A. Brown sauced C. Hollandaise or a Dutch
B. Butter sauce D. Tomato sauce

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_______ 4. Sauce made with tomatoes and seasoned with spices and herbs.
A. Brown sauce C. Hollandaise sauce
B. Butter sauce D. Tomato sauce

_______ 5. A sauce made from a blend of salad oil, vinegar, and seasoning.
A. Brown sauce C. Tomato sauce
B. Butter sauce D. White sauce

Test II. Directions. Write the word being defined on your answer sheets.

___________ 1. It is the foundation of cooking.

___________ 2. It is an important finishing technique in making sauce in order to
produce a smooth, lump-free sauce.
___________ 3. __________ gives an extra shine and smoothness to the sauce.
___________ 4. Aside from serving as stockpot, refrigerator, and clay pot, it is also
one of the best storing equipment.
___________ 5. __________ is a French term for the combination of coarsely chopped
onions, carrots, and celery used to flavor stocks.

X. Answer Key 5. mirepoix

container
4. Glass/plastic
3. Butter
5. D Answer May depend on the Rubrics 2. Straining
4. A
3. B
1. Stock
Task 3: Answer may vary Test II
2. B Task 2: Answer may vary
1. B Task 1: Answer may vary
Pre test Practise Task
5. d
4. D
3. C
2. B
1. B
Test I
Post Test

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IX. References

Books:
Kong, A. S. and Domo, A. P. (2016) Cookery Manual,1st Edition., Sunshine
Publishing House, Inc.,

Internet Sources:

https://www.flicks.com/photos/ikester777/14127444470
https:/www.cookpad.com
https:/www.delish.com
https:/www.food.com/fearlesseating.net
https:/www.healthyhappylife.com
www.https:/cleaneatingmag.com
www.https:/eatup.kitchen.com
www.https:/kawalingpinoy.com
www.https:/recipes.timesofindia.com
https://recipes.timesofindia.com/v/s/m.recipes.timesofindia.com/recipes/clear
chickensoup/amp_recipeshow/53541619.cms?amp_js_v=0.1&usqp=mq331AQ
HKAFQArABIA%3D%3D,
www.https:/slideshare.net
www.https:/the spruceeats.com
www.https:/yummy.ph

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