Republic of the Philippines

Department of Education
Division of Masbate
CABITAN NATIONAL HIGH SCHOOL
Cabitan, Mandaon, Masbate

TECHNOLOGY AND LIVELIHOOD EDUCATION

Cookery 10 QUARTER 3
LAS Number 1

Name of Learner: ________________________________ Date Submitted: ____________________

Grade/Section: __________________________________ Score: ______________________________

LEARNING ACTIVITY SHEETS

TOPIC: PREPARE STOCKS FOR MENU ITEM

WEEK 1: Most Essential Learning Competencies:
LO 1. Prepare stocks for menu items
1.1 Use ingredients and flavoring according to enterprise standards
1.2 Produce variety of stocks according to enterprise standards

Background Information for Learners

Principles of Preparing Stocks
Stocks- are among the most basic preparations found in professional kitchens. They are
referred to in French as fonds de cuisine, or “the foundation of cooking.” It is a flavorful liquid
prepared by simmering meaty bones from meat or poultry, seafood and/or vegetables in
water with aromatics until their flavor, aroma, color and body, and nutritive value are
extracted.

Stocks- is a clear, thin liquid flavored by soluble substances extracted from meat, poultry,
and fish; and their bones, and from vegetables and saesonings.

Classification of Stocks

Chicken stock- made from the chicken bones.

White stock- made from beef or veal bones.

Brown stock- made from beef or veal bones that have

been browned in an oven.

1
Fish stock- made from fish bones and trimmings left over
after filleting

Ingredients in Preparing Stocks

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 determine the kind of stock,
except vegetable stock.

2. Mirepoix - is the French term for the combination

of coarsely chopped onions, carrots and celery used to
flavor stocks.
Basic formula for Mirepoix – used to flavor white
stocks and soups, tomato paste or puree is often
included for brown stock, gravy, stew or soup.
2 parts onion
1 part celery
1 part carrot

3. Acid products - Acid helps dissolve connective tissues, and extract flavor and body from
bones.

4. Scraps and left-over -Scraps may be used in stocks if they are clear, wholesome, and
appropriate to the stock being made.

5. Seasoning and spices

6. Bouquet garni – assortment of fresh herbs and aromatic

ingredients tied in a bundle with string so it can be removed easily from
the stock.

2
Guidelines for preparing stock
1. Follow the correct procedures for cooling and storing stock and make sure that any stock
you use is flavorful and wholesome.
2. Follow the cooking time for stock The following are approximate cooking time for different
stocks; the time will vary according to numerous factors such as ingredients quality, volume
and cooking temperature. 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 Vegetables Stock – 45 minutes to 1 hour, depending on the specific ingredients
and the size of vegetables cut
3. The stock ingredients are boiled starting with cold water. This promotes the extraction of
protein which may be sealed in by hot water.
4. 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.
5. Salt is not usually added to a stock, as this causes it to become too salty, since most
stocks are preserved to make soup and sauces.
6. 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

Different Kinds of Spices and Seasoning

3
 Sample Recipe of Stock
Basic White stock

Tools and Equipment:

Stove
Stock pot
Chopping board
Knife
Skimmer/Strainer
Ladle
Container

Ingredients:
4 -5 kg bones; chicken, veal or beef
1 L water, cold
Mirepoix
450 g onion, chopped
16 tbsp. carrot, chopped
16 tbsp. celery, chopped

Procedure:
1. Cut the bones into pieces, 3 to 4 inches long for easy extraction.
2. Rinse in cold water to remove impurities that cloud the stock.

4
 3. Place the bones in the stockpot and cover with cold water
to speed extraction.
4. Bring water to a boil and then, reduce to simmer. Skim the
scum that comes from the surface for a clear stock. Do not
let the stock boil because it makes the stock cloudy.
5. Keep the water level above the bones because bones cooked
while exposed to air will turn dark and darken the stock.
Also, bones will not release flavor into the water.
6. Add the mirepoix.
7. Simmer for recommended length of time:
8. Strain through several layers of cheesecloth.
9. Cool the stock as quickly as possible by:

 Setting the pot in a sink and allow cold water to flow under
the pot and around it.
 Stirring the pot occasionally so all the stock cools evenly.

10. When cooled, refrigerate the stock properly in covered containers for 2-3
days. If properly frozen, it will last for several months.

Basic Brown Stock

Tools and Equipment:

Stove
Stock pot
Chopping board
Knife
Skimmer/Strainer
Ladle
Container

Ingredients:
4 ½ kg.bones; chicken, veal or beef

10-12 qtr. water, cold

Mirepoix
450 gonion, chopped
16 tbsp. carrot, chopped
16 tbsp. celery, chopped
450 g. tomato puree

5
Procedure:

1. Cut the bones into pieces, 3-4 inches long. Use veal or beef bones.
2. Do not wash or blanch the bones. The moisture would hinder browning.
3. Place the bones in a roasting pan in one layer, and brown in a hot
oven at 375°F (190°C. or higher. The bones must be well browned
to color the stock sufficiently. Bones may be oiled lightly before
browning.
4. When the bones are well browned, remove from pan and
place in a stockpot. Cover with cold water and bring to
simmer.
5. Drain and reserve the fat from the roasting pan. Deglaze the
pan by adding water and stirring over heat until all the
brown drippings are dissolved or loosened. Add to stockpot.
6. While the stock is getting started, place the mirepoix in the
roasting pan with some of the reserved fat and brown the
vegetable well in the oven.
7. When the water in the stockpot comes to a simmer, skim the
scum at the surface.
8. Add the browned vegetable and tomato puree to the stockpot.
9. Put the bouquet garni by tying it to the handle of the pot for easy removal.
10. Continue to simmer for recommended length of time, 6-8 hours.
11. Strain through several layers of cheesecloth.
12. Cool the stock and refrigerate properly in a covered container to keep for 2-3 days.
If properly frozen, it will last for several months.

6
Learning Activity 1
Multiple Choice.
Directions: Read and understand the following questions. Select the best answer by writing
your answer on the space provided
_______1. What do you call the liquid in which meat, fish, and
sometimes vegetables have been cooked?
A. glaze C. stock
B. sauce D. water

______2. Which of the following stocks uses veal bone as its main ingredient?
A. brown stock C. prawn stock
B. ham stock D. white stock
______3. What kind of stock uses fish as its main ingredient?
A. brown stock C. glace viands
B. fish stock D. ham stock
______4. What stock uses chicken bone as its main ingredient?
A. fish stock
B. ham stock
C. prawn stocks
D. chicken stocks
______5. Which one is the easiest to prepare?
A. brown stock C. white stock
B. fish stock D. vegetable stock
______6. Which one helps to dissolve connective tissues, and extract flavor and body
from bones?
A. Bones C. Mirepoix
B. Acid Products D. Spices
______7. A french term for the combination of coarsely chopped onions, carrots and
celery used to flavor stocks.
A. Seasonings C. Mirepoix
B. Scrap D. Bouquet Garni
______8. What stock is made by boiling prawn shell?
A. fish stock C. prawn stock
B. ham stock D. vegetable stock
______9. As a rule, which should not be added to the stock
because it causes saltiness?
A. MSG C. spices
B. salt D. sugar
______10. Mrs. Sante will be having visitors for dinner. If she will
prepare stock for their dinner, which of the following flavoring agents
will she use to give aroma to the stock?
A. aromatic flavoring C. ginger
B. garlic D. smoke
7
Learning Activity 2
Direction: Locate the 10 kinds of Spices and Seasonings in the grid.

References

http://1.bp.blogspot.com/-
3lQhBUSQkFU/TnihLsD8GbI/AAAAAAAAAIU/hw26OiyEPS4/s1600/DSC_48
14.JPG

http://www.blisstree.com/2010/02/26/food/cooking-essentials-mirepoix/
http://mouthyhousewives.com/wendi/hey-hey-hey-its-a-cooking-
planit-spice- giveaway
http://www.amazon.com/b?node=16310281
http://www.itslife.in/vegetarian-recipes/soups/carrot-
cucumber-clear- vegetable-soup
http://cbsop.com/recipes/thick-and-creamy-potato-bacon-soup/

8
Answer Key
Learning Activity 1
1. C
2. D
3. B
4. D
5. D
6. B
7. C
8. C
9. B
10. A

Learning Activity 2
1. Ginger
2. Cinnamon
3. Nutmeg
4. Mustard
5. Paprika
6. Oregano
7. Peppercorns
8. Rosemary
9. Rubs
10. Saffron

Prepare by:
DEVY JEAN A. SALVADOR
Teacher-1

9
 Republic of the Philippines
Department of Education
Division of Masbate
CABITAN NATIONAL HIGH SCHOOL
Cabitan, Mandaon, Masbate

TECHNOLOGY AND LIVELIHOOD EDUCATION

Cookery 10 QUARTER 3
LAS Number 2

Name of Learner: ________________________________ Date Submitted: ____________________

Grade/Section: __________________________________ Score: ______________________________

LEARNING ACTIVITY SHEETS

TOPIC: PREPARE SOUPS REQUIRED FOR MENU ITEM

WEEK 2: Most Essential Learning Competencies:
LO 2. Prepare soups required for menu items.
1. Select and assemble correct ingredients in preparing soups, including stocks and
garnishes
2. Prepare variety soup recipes according to enterprise standards 2.3 present and
evaluate soup recipes in accordance with the criteria

Background Information for Learners

Soups

Soups are based on stocks added with other ingredients for variety of flavor,
consistency, appearance and aroma

A well-prepared soup always makes a memorable impression. Soups offer a full

array of flavoring ingredients and garnishing opportunities. Soups also allow the
use of trimmings and leftover creatively.

Classifications of Soups

1. Clear Soups

1 1
Clear Soups. They 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 a
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 a consommé. 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.

 Broth and bouillon simple clear soup without solid ingredients.

Broth and bouillon are 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
production of other dishes.

 Vegetable soup – clear seasoned stock or broth with the

addition of one or more vegetable, meat, or poultry.

 Consommé‘ – rich, flavorful stock or broth that has been

clarified to make it perfectly clear and transparent.

1. Thick Soups

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 a heavy cream. A béchamel sauce is milk
thickened with roux. But some thick soups are veloute sauce-based,
stock thickened with roux. A veloute 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 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 base, then thickened with roux. Cold, thick soups
such as vichyssoise are simply cream soups served cold. Others like
gazpacho or a chilled cantaloupe soup 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, beurremanie, liaison or other
thickening agents, plus milk, or cream.

Purees – vegetable soup thickened with starch

Bisques – are thickened soups made from shellfish.

Chowders – are hearty soups made from fish, shellfish or vegetables usually
contain milk and potatoes.

Veloutes – soup thickened with egg, butter and cream.

2. Other types of soup

a. Dessert soup

A. Ginataan – a Filipino soup made from coconut milk, milk,

fruit, and tapioca pearl served hot or cold.
B. Osheriku – a Japanese asuki bean soup

C. Tonge sui – a Chinese soup

3
 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.

Other thickening agents for soup

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

Ingredients of soup
• 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)

4
Basic Principles of Preparing Soup

1stPrinciple. Starting 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

2ndPrinciple. Cutting vegetable to appropriate size for the type of stock.

The size of cut helps the maximum flavor to be extracted.
Example 1: A fish stock only simmer for a half hour (30 minutes) so
the cut should be julienne (thin strips: ¼ inch thick 2-3 inches long)
Example 2: A brown stock simmers for 4-6 hours and sometimes 24
hours, so the cut should be 1‖ cubed so that stock will have time to
extract the flavor and will not fall apart after a long cooking.

3rd Principle. Select your protein based. 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.

Cooking soups
Meats, Poultry and Fish
 Cuts of meat that are less tender should be added early in the
cooking process
 Poultry needs to be added early enough so that it cooks thoroughly
 Add fish closed to the end of the cooking process to keep
it from overcooking.
Grains and Pasta
 Allow a little more time in
cooking. Beans and Legumes
5
  Soaked beans, lentils and black-eyed peas should be added
with the liquid so they will fully cook
Dense or Starchy Vegetables
 A small-diced cut of potatoes, carrots, and winter squashes will
require 30–45 minutes to cook.
Green Vegetables:
 These vegetables should be added during the final 15–20
minutes of cooking the soup
Adjusting Consistency
Thick soups may continue to thicken during cooking and may
need additional stock or water added to adjust the consistency
Degreasing
Broth-based soups maybe prepared in advance, cooled and
refrigerated. This facilitates removing of congealed fat from the
surface. Skim the top layer of fat from a hot soup with a ladle,
alternately.

Learning Activity 1
Directions: Select one Soup Recipe and record the entire preparation or make a
cooking vlog . Send your output via messenger.

CREAM OF POTATO SOUP

INGRIDIENTS
TOOLS AND
QUANTITY DESCRIPTION
EQUIPMENT
casserole ½ cup chopped bacon
gas or electric stove ¾ kg potatoes
knife 3 cups water
chopping board 2 bulbs onions, chopped
strainer 1 whole chicken bouillon cube
saucepot 2 cups hot water
measuring cup ¼ cups butter
6
measuring spoon ¼ tsp. pepper
wooden spoon 2tbsp. Gold Medal all-purpose
flour
soup ladle ½ tsp. salt
1½ c all-purpose cream

PROCEDURE:

1. Cook bacon until crispy. Cool. Set aside, peel potatoes and cut
into cubes, place in a saucepot and add water and chopped
onions. Bring to a boil and cook until potatoes are tender.
Remove potatoes and sear the broth.
2. Add chicken bouillon cube to the reserved potato broth to make
potato chicken broth and stir until dissolved. Add the hot water.
Place cooked potatoes in blender in 2 batches, adding ¾ cup of
the potato- chicken broth with each batch. Cover and blend for
1 minute or until smooth. Set aside.
3. Melt butter in a saucepan. Add flour, salt and pepper. Add all-
purpose cream at once. Stir while cooking until slightly
thickened and bubbly. Cook for 1 minute more. Stir until
heated through. If necessary, stir in
4. additional milk to make the desired consistency. Serve with
sprinkled bacon bits.

EGG DROP SOUP

TOOLS AND INGRIDIENTS

EQUIPMENT QUANTITY DESCRIPTION
casserole 6 ½ cups prepared basic chicken
stock
stockpot with cover 2 tbsp. light soy sauce
gas or electric stove 2 tbsp. sherry
knife ¼ tsp. white pepper
chopping board 2 large egg whites
mortar and pestle 1 tbsp. salt
strainer 2 tbsp. sesame oil
7
measuring cup 1/8 tsp cornstarch
measuring spoon 2 large eggs
wooden spoon 1 tbsp. scallions , thinly sliced
soup ladle

PROCEDURE:

1. In a 2-quart soup pot, pour 6 cups of chicken broth to a simmer.

Add the soy sauce, sherry, pepper, and salt.
2. Beat the egg whites lightly. Drizzle into the chicken broth mixture
3. Mix the cornstarch with the remaining ½ cup chicken stock
until lump free. Add to the soup. Stir in the sesame oil, garnish
with scallions and serve hot.
Evaluate your finished product, using the given score sheet.

CREAMY CARROT SOUP

INGRIDIENTS
TOOLS AND QUANTITY DESCRIPTION
EQUIPMENT
casserole 22 grams butter
stockpot with cover 1 medium onion, chopped
gas or electric stove 3 strips bacon, chopped
knife 600 grams carrots, cubed
chopping board 1 pc small chicken cube
measuring cup ½ cup cream
measuring spoon dash salt/ pepper
wooden spoon
soup ladle

8
PROCEDURE:

1. Melt butter in a large saucepan, add onion and bacon, stir

constantly over heat until onion is soft.
2. Add carrots to pan, then chicken stock and cube, bring to a boil,
reduce heat, cover, simmer for about 30 minutes or until
carrots are tender. Remove saucepan from heat.
3. Blend or process mixture in several batches until smooth.
4. Return mixture to pan, stir in cream, reheat, and stir constantly
without boiling.
5. Season with salt and pepper. Serve hot

CHICKEN AND CORN CHOWDER

INGRIDIENTS
TOOLS AND
QUANTITY DESCRIPTION
EQUIPMENT
saucepan
saucepot 200 grams butter
gas or electric stove 1 tsp. salt
knife 1 pc carrot, strips
chopping board 1 pc onion, sliced
mortar and pestle 6 cup water
strainer 6 strips bacon strips
measuring cup ½ cup chopped onion
measuring spoon ½ cup cubed celery
wooden spoon ½ cup cube carrot
soup ladle 7 cup chicken stock
½ cup gold medal all-purpose
flour
1 can small corn kernels

9
 PROCEDURE:

1. In a saucepan, put chicken breast, salt, carrot, onion, and

water. Bring to a boil. Cook for 20 minutes.
2. Strain out chicken stock. Set aside. Remove chicken breast.
Slice meat into cubes. Set aside.
3. In a saucepan, put bacon strips. Cook until brown. Set aside.
4. Retain about 2 tablespoons of the bacon drippings.
5. In a saucepan, using the bacon drippings, sauté onions until
soft. Add chicken meat. Mix well. Add flour. Stir well.
6. Add the chicken mixture. Let it simmer. Stir until thick.
To serve: Put soup in a bowl, top with chopped bacon. Serve
while hot. It may be served with barley-garlic, bread, and
bacon at the side.

Find out how well you performed by accomplishing the Scoring Rubric honestly and sincerely.
Direction: Evaluate your finished product, using the given score sheet.

Criteria for Evaluating and Presenting Soup

Good Fair Poor
I. Products:
(3) (2) (1)
1. General Appearance
a. attractive and appealing to appetite
b. pleasing and good color combination
c. ingredients cooked just right
d. correct consistency
2. Palatability
a. delicious

10
 b. taste just right
3. Nutritive value
a. highly nutritious
II. Procedures:
1. Use of Resources:
a. kept working table is kept orderly while
preparing the ingredients
b. used only the proper and needed utensils
and dishes
c. used time-saving techniques and devices
2. Cleanliness and sanitation
a. was well- groomed and properly dressed
for cooking, used clean apron, hair nets,
hand towel and
pot holder
b. Observed sanitary handling of food
3. Conservation of nutrients
a. followed proper preparation and cooking
procedures
b. followed the recipe correctly
Score: (maximum 42 points)
Comments:

Take Note: ( You are graded separately by your Teacher following this Rubric below.)

Proper cooking method 30%

Video Creativity 25%
Plating 20%
Proper Outfit 15%
Time Management 10%
TOTAL- 100%

11
Learning Activity 2
Multiple Choice.
Directions: Read and understand the following questions. Select the best answer by writing
your answer on the space provided

______1. Which of the following is a clear soup?

A. bisque C. cream
B. bouillon D. puree

______2. What substance is added that gives taste to the food?

A. decoration C. seasoning
B. flavoring D. thickening
______3. What type of soup can be served either hot or cold?
A. ancient soup C. dessert soup
B. cold soup D. fruit soup
______4.What utensil is appropriate in serving hot soup?
A. bowl C. soup bowl
B. basin D. tray
______5. What makes a soup appetizing?
A. garnish C. taste
B. ingredients D. all of the above
______6. What makes the stock tasty and appetizing?
A. appearance C. ingredients
B. color D. smell
______7. Which of the following is a clear soup?
A. bisques C. cream
B. bouillon D. puree
______8. Which of the following examples is a thick soup?
A. bisques C. consommé
B. bouillon D. fruit
_______9. Which of the following is not a thickening agent?
A. Flour C. rice
B. Grain D. salt
______10. Which of the four basic sauces whose basic ingredient is
milk is thickened with flour enriched with butter?
A. Hollandaise sauce C. veloute sauce
B. savory butter D. white sauce

12
References:
http://www.blisstree.com/2010/02/26/food/cooking-essentials-mirepoix/
http://mouthyhousewives.com/wendi/hey-hey-hey-its-a-cooking-planit-spice-
giveaway
http://www.amazon.com/b?node=16310281
http://www.itslife.in/vegetarian-recipes/soups/carrot-
cucumber-clear- vegetable-soup

Answer Key
Learning Activity 2

1. B

2. C

3. C

4. C

5. D

6. C

7. B

8. C

9. D

10. D

Prepare by:
DEVY JEAN A. SALVADOR
Teacher-1

13
 Republic of the Philippines
Department of Education
Division of Masbate
CABITAN NATIONAL HIGH SCHOOL
Cabitan, Mandaon, Masbate

TECHNOLOGY AND LIVELIHOOD EDUCATION

Cookery 10 QUARTER 3
LAS Number 3

Name of Learner: ________________________________ Date Submitted: ____________________

Grade/Section: __________________________________ Score: ______________________________

LEARNING ACTIVITY SHEETS

TOPIC: PREPARE SAUCES REQUIRED FOR MENU ITEM

WEEK 3: Most Essential Learning Competencies:
LO 3. Prepare sauces required for menu items
1. Classify various types of sauces
2. Prepare a variety of hot and cold sauces based on the required menu items
3. Identify the types of thickening agents and convenience products used in preparing
sauces
3.4 Use thickening agents and convenience products appropriately
3.5 Evaluate sauces for flavor, color, and consistency
3.6 Identify and deal with problems in the preparation of sauces

Background Information for Learners

Sauces

One of the important components of a dish is the sauce. 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 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. It defines and enriches the overall taste and its texture. Sauce is a fluid
dressing for poultry, meat, fish, dessert and other culinary products.

1
 Sauce is a flavorful liquid, usually thickened that is used to season,
flavor and enhance other foods. It adds:

1. Moistness 4.Appearance (color and shine)

2. Flavor 5.Appeal
3. Richness

Basic Sauces for Meat, Vegetables, and Fish

1. White sauce - Its basic ingredient is milk which is thickened

with flour enriched with butter.
2. Veloute sauce- Its chief ingredients are veal, 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, flavor and brown stock.
5. Tomato – It is made from stock (ham/pork) and tomato
products seasoned with spices and herbs.

A. Variation of Sauces
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.

Thickening Agents
Thickening agent – thickens sauce to the right consistency.
The sauce must be thick enough to cling lightly to the food.
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.
2
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

Roux – is a cooked mixture of equal parts by weight of fat and flour.

1. Fat

A. Clarified butter. Using clarified

butter results to finest sauces
because of its flavor.

B. Margarine. Used as a substitute

for butter because of its lower
cost.

C. Animal fat. Chicken fat, beef

drippings and lard.

D. Vegetable oil and shortening.

Can be used for roux, but it
adds no flavor.

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.

3
  Blond roux – cooked little longer to a slightly
darker color; used for veloutes´.

 Brown roux – cooked to a light brown color and a

nutty aroma. Flour may be browned before
adding to the fat. It contributes flavor and color to
brown sauces.

B. Common Problems in Sauce

1. Discarding 3. poor texture 5. oil streaking

2. oiling-off 4. synersis (weeping)

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

Hygienic Principles and Practices in Sauce Making

1. Make sure all equipment is perfectly clean.

2. Hold sauce no longer than 1 ½ 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.
4
Making Roux

Procedure

1. 1. Melt fat.

2. Add correct amount of flour, and stir until

fat and flour is thoroughly mixed.

3. Cook to the desired degree of white,

blond or brown roux.

Basic Finishing Techniques in Sauce Making

1. Reduction

 Using reduction to concentrate basic flavors.

The water evaporates when simmered. The sauce becomes
more concentrated and more flavorful.
 Using reduction to adjust textures
5
 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 stocks are added to sauces to give flavor.

1. Straining
This is very important in order to produce
a smooth, lump free sauce. Straining through a
china cap lined with several layers of
cheesecloth is effective.

2. 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.

3. Enriching with butter and cream

 Liaison mixture of egg yolks and cream added to sauce to give

extra richness and smoothness.
 Heavy cream- added to give flavor and richness to sauce
 Butter - Add softened butter to hot sauce and swirl until it melts.
Serve immediately to prevent separation of butter.
Butter gives extra shine and smoothness to the sauce.
6
 2. 5. Seasoning – adds and develop flavor
Ex: salt
lemon juice
cayenne
white
pepper
sherry and Madeira

MAKING PAN GRAVY

Tools/Equipment Needed:
Roasting pan Saucepan
Strainer Ladle
Procedure: Method 1
1. Remove the roast from the roasting pan.
2. Clarify the fat.
3. Deglaze the pan.
4. Combine with stock and simmer.
5. Make a roux or a slurry of arrowroot or cornstarch and water.
6. Thicken the gravy with the roux or cornstarch slurry.
7. Strain.
8. Adjust seasoning.

Method 2
1. Remove the roast from the roasting pan.
2. Clarify the fat.
3. Add flour to the roasting pan and make a roux.
4. Add stock. Stir until thickened and the pan is deglaze.
5. Strain. Skim excess fat.
6. Adjust consistency, if necessary, with more stock or more roux.
7. Season.

7
 BÉCHAMEL SAUCE
Purpose: Prepare and cook béchamel sauce using ingredients and
procedures listed below:

Tools/Equipment Needed:
Saucepan
Ladle Cheesecloth Spoon

Ingredients:
4 tbsp. clarified butter
4 tbsp. bread flour
¼ gal milk
¼ pc bay leaf
¼ pc
onions Salt
to taste Nutmeg
to taste
White pepper to taste

Procedure:
1. Heat the butter in a heavy sauce pan in a very low heat. Add
the flour and make a white roux. Cool the roux slightly.
2. In another sauce pan, scald the milk. Gradually add it to
the roux, beating constantly.
3. Bring the sauce to a boil, stirring constantly. Reduce heat to simmer.
4. Stick the bay leaf and onions and add to the sauce. Simmer
at least 15 - 30 minutes or more. Stir occasionally while
cooking.
5. Adjust the consistency with more hot milk if necessary.
6. Season lightly with salt, nutmeg and white pepper. Spice flavor
should not dominate.

HOLLANDAISE SAUCE

Tools/Equipment Needed:
Saucepan
Beater Ladle Spoon
Strainer Mixing bowl

8
 Ingredients:
1 kg. butter
12pcs egg yolks
4 tbsp. cold water
6tbsp . lemon
juice Salt
to taste
Cayenne to taste
Procedure:
1. Clarify the butter. Keep the butter warm but not hot.
2. Place the egg yolks and cold water in a stainless steel bowl and
beat well. Beat in a few drops of lemon juice.
3. Hold the bowl over a hot water bath and continue to beat until
the yolks are thickened and creamy.
4. Remove the bowl from the heat. Using a ladle, slowly and
gradually beat in the warm butter. Add the butter drop by drop
at first. If the sauce becomes too thick to beat before all the
butter is added, beat in a little of the lemon juice.
5. When all the butter has been added, beat in lemon juice to taste
and adjust seasoning with salt and cayenne. Keep warm for
service. Hold no longer than 1 ½ hours.

Learning Activity 1
Multiple Choice.
Directions: Read and understand the following questions. Select the best answer by writing
your answer on the space provided

______1. A roux-based sauce made with margarine or butter, flavor, and brown
stock.
A. brown sauce
B. butter sauce
C. Hollandaise sauce
D. Tomato sauce
______2. Sauce made from melted butter or margarine to which seasonings are
added.
A. brown sauce
B. Butter sauce
C. Hollandaise sauce
D. Tomato sauce
9
______3. Sauce made by forming an emulsion with fat such as margarine, butter
or salad oil and egg.
A. Brown sauced
B. Butter sauce
C. Hollandaise or a Dutch
D. Tomato sauce
______4. Sauce made with tomatoes and seasoned with spices and herbs.
A. Brown sauce
B. Butter sauce
C. Hollandaise sauce
D. Tomato sauce

______5. Sauce made from a blend of salad oil, vinegar and seasoning.
A. Brown sauce
B. Butter sauce
C. Tomato sauce
D. White sauce

______6. Which of the following is not a thickening agent?

A. dairy cream C. flour
B. egg D. spice

______7. Which among the four basic sauces has a chief ingredient of
chicken broth thickened with flour and enriched with butter seasoning?
A. Hollandaise sauce C. veloute sauce
B. savory butter D. white sauce
______8. Which of the four basic sauces has three basic ingredients like
butter, egg yolk, and lemon juice with seasoning for accent?
A. Hollandaise sauce C. white sauce
B. savory butter D. veloute sauce
______9. Which of the four basic sauces has a basic ingredient like
butter that is creamed and blended with other ingredients to give
individual flavor?
A. Hollandaise sauce C. veloute sauce
B. savory butter D. white sauce
______10. Which of the following is not a thickening agent?
A. dairy cream C. flour
B. egg D. spice

10
Learning Activity 2

Directions:
Option Number 1: Make a research on at least ten sauces and the food
where it is commonly used in the Philippines, and ten from different
countries. Include descriptions.

Option Number 2: If you don’t have internet, interview your parents, or

relatives in your household and ask them the different food that have
sauces. Which of them are their favorite and what the ingredients used
to make the sauce. List down at least 10.

References:

http://www.nfsmi.org/documentlibraryfiles/PDF/20100210101846.pdf

http://www.nfsmi.org/documentlibraryfiles/PDF/20100210101846.pdf

http://www.lakusinA.com/wp-content/uploads/2011/10/image15.png

http://www.chicken.org.au/page.php?id=12

Answer Key:
1. A
2. B
3. C
4. D
5. A
6. D
7. C
8. A
9. D
10. D
Prepare by:
DEVY JEAN A. SALVADOR
Teacher-1

11
 Republic of the Philippines
Department of Education
Division of Masbate
CABITAN NATIONAL HIGH SCHOOL
Cabitan, Mandaon, Masbate

TECHNOLOGY AND LIVELIHOOD EDUCATION

Cookery 10 QUARTER 3
LAS Number 4

Name of Learner: ________________________________ Date Submitted: ____________________

Grade/Section: __________________________________ Score: ______________________________

LEARNING ACTIVITY SHEETS

TOPIC: Store and Reconstitute Stocks, Sauces and Soups

WEEK 4: Most Essential Learning Competencies:
LO 4. Store and reconstitute stocks, sauces, and soups
1. Maintain optimum quality and freshness of stocks, sauces, and soups.
2. Reconstitute stocks, sauces, and soups
LO 5. Evaluate the finished product rate the finished products using rubrics

Background Information for Learners

Storage of Stocks/Sauces and Soups

Stock is a clear, flavored liquid that freezes well. Chilled stock
can be frozen in 1 gallon amounts 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 stock pot in a sink full of
cold water and ice cubes until it is lukewarm but it should not
exceed one 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 tooconcentrated. Refrigerated stock cools better in shallow
pans. If covered, stock lasts up to five days but it is best if used in
two days.
Storage of Starch and Sauces
Sauces and starches should be kept in airtight container and
stored in a cool dry place away from the moisture, oxygen, lights,
1
and pests. Food made with starches contains egg, milk, cream of
other dairy products all of which make them prone to bacterial
contamination and to food-borne illnesses. Sauces made with these
ingredients should be kept out of the temperature danger zone.
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
1. Glass/Plastic Container
2. Stock pot
3. Refrigerator

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:
 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.
 Run cold water into the sink, but not higher than the
level of the stock.
 Stir the pot occasionally so the stocks cool evenly
Cooling stock quickly and properly is important.
Improperly cooled stock may spoil in 6 to 8 hrs.
3. When cool, refrigerate the stock in covered containers. Stock
will keep 2 to 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

2
Post-Test
Directions: Read and understand the statements/questions below.
Encircle the letter of the correct answer.

1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and

vegetables. Which of the following liquids is a by-product after the
different food stuffs have been simmered?
A. glaze C. stock
B. sauce D. water
2. Which of the four basic sauces whose basic ingredient is milk is thickened
with flour enriched with butter?
A. Hollandaise sauce C. veloute sauce
B. savory butter D. white sauce
3. Which of the following stocks uses veal bone as its main ingredient?
A. brown stock C. prawn stock
B. ham stock D. white stock
4. What kind of stock uses fish as its main ingredient?
A. brown stock C. glace viande
B. fish stock D. ham stock
5. What stock uses chicken bone as its main ingredient?
A. fish stock C. prawn stock
B. ham stock D. chicken stock
6. Among the different types of stock, which one is the easiest to prepare?
A. brown stock C. white stock
B. fish stock D. vegetable stock
7. What stock is made by boiling prawn shell?
A. fish stock C. prawn stock
B. ham stock D. vegetable stock
8. As a rule, which should not be added to the stock because it causes
saltiness?
A. MSG C. spices
B. salt D. sugar
9. Mrs. Sante will be having visitors for dinner. If she will prepare stock for
their dinner, which of the following flavoring agents will she use to give
aroma to the stock?
A. aromatic flavoring C. ginger
B. garlic D. smoke
10. What makes the stock tasty and appetizing?
A. appearance C. ingredients
B. color D. smell
11. Which of the following is a clear soup?
A. bisques C. cream
B. bouillon D. puree

3
12. Which of the following examples is a thick soup?
A. bisques C. consommé
B. bouillon D. fruit
13. Which of the following is not a thickening agent?
A. flour C. rice
B. Grain D. salt
14. Which among the four basic sauces has a chief ingredient of
chicken broth thickened with flour and enriched with butter
seasoning?
A. Hollandaise sauce C. veloute sauce
B. savory butter D. white sauce
15. Which of the four basic sauces has three basic ingredients like
butter, egg yolk, and lemon juice with seasoning for accent?
A. Hollandaise sauce C. white sauce
B. savory butter D. veloute sauce
16. Which of the four basic sauces has a basic ingredient like butter
that is creamed and blended with other ingredients to give
individual flavor?
A. Hollandaise sauce C. veloute sauce
B. savory butter D. white sauce
17. Which of the following is not a thickening agent?
A. dairy cream C. flour
B. egg D. spice
18. What do you call birds that are hunted for food?
A. game C. poultry
B. livestock D. swine
19. Which of the following poultry originated from China and is noted
for its tender and flavorful meat?
A. chicken C. itik
B. goose D. pecking duck
20. What do you call to young immature pigeon of either sex with
extra tender meat is called .
A. duck C. rooster
B. fryer D. squab
21. Poultry is composed of different parts. Which of the following do
breast meat belong?
A. dark meat C. variety meat
B. tough meat D. white meat
22. Which of the following characteristics is a good quality of a live poultry?
A. free from pin feathers and shows no cuts
B. has clear eye
C. heavy and the skin is watery
D. well-develop thighs

4
 23. What do you call to young chicken that is usually 9 to 12 weeks of age?
A. fryer C. roaster
B. Hen D. stag
24. How many days should a whole chicken should be refrigerated?
A. 1 day C. 2 to 4 days
B. 1 to 2 days D. 3 to 4 days
25. How do you classify the fleshy part of chicken like breast?
A. entrails C. viscera
B. dark meat D. white meat
26. In cookery, we apply different cooking methods depending on the
ingredients that we have. If you will cook a matured poultry, which of the
following methods will you apply?
A. boiling C. roasting
B. frying D. stewing
27. What cookery method is suitable for the less tender cuts?
A. boiling C. roasting
B. frying D. stewing
28. What is the best cooking temperature for poultry?
A. high temperature C. low to moderate temperature
B. low temperature D. moderate temperature
29. What factor affects the poultry meat‘s tenderness and juiciness?
A. age C. cuts
B. cookery D. sex
30. Which of the following can be done to prevent drying when reheating?
A. cook using sauces and gravy
B. overcook the poultry meat
C. remove fat before cooking
D. none of the above

Photo Grid
Make an album (collage or scrapbook) of different stocks, sauces, and soups. Includes
description, ingredients, and procedures, storing procedures and how it isreconstituted.

5
References

http://www.ifooD.tv/recipe/white-chicken-stock

http://ayeshahaq.files.wordpress.com/2009/08/chicke

n-stock.jpg http://www.videojug.com/film/how-to-

make-beef-stock

http://howtocook.casaveneracion.com/how-to-make-

fish-stock/

http://1.bp.blogspot.com/-
3lQhBUSQkFU/TnihLsD8GbI/AAAAAAAAAIU/hw26OiyEPS4/s1600/DSC_48
14.JPG

Prepare by:
DEVY JEAN A. SALVADOR
Teacher I