CBLM Cookerync2 Uc2 Ecarreon Sauces2

SESSION PLAN
Sector : Tourism Sector (Hotel and Restaurant)

Qualification Title : Cookery NC II
Unit of Competency : PREPARE STOCKS, SAUCES AND SOUPS
Module Title : PREPARE STOCKS, SAUCES AND SOUPS
Learning Outcomes:
1. Prepare stocks, glazes and essences required for menu items.
2. Prepare soups required for menu items
3. Prepare sauces required for menu items
4. Store and reconstitute stocks, sauces and soups
A. INTRODUCTION
This module deals with the skills, knowledge, and attitude required to prepare various stocks, sauces and soups in a
commercial/institutional kitchen
B. LEARNING ACTIVITIES
LO 1: Prepare stocks, glazes and essences required for menu items.
Learning Content Methods Presentation Practice Feedback Resources Time
Stocks & Sauces: Lecture Reading the Answering Checking Power point 24
Foundations for Great Discussion INFORMATION Self-checks answers with presentatio hou
Cooking Cooking demonstration SHEET, 2.1-1 answer key n rs
2.1-1 2.1-1 Eraser
Date Developed: Document No. NTTA-TM1-01

May 2016 Issued by:
Date Revised:
Cookery NC II Asian College of Science
August 2016 Page 1 of 4
and Technology
Developed by:
Emmalyn B. Carreon
Revision # 01
Task Sheet 2.1-1
Power Point
Presentation
Stocks & Sauces:
Foundations for
Great Cooking
LO 2: Prepare soups required for menu items

Prepare soups required Reading the Answering Checking Power point
for menu item INFORMATION Self-checks answers with presentatio
SHEET, 2.2-1 answer key n
2.2-1 2.2-1 Eraser
Task Sheet 2.1-1
Power Point
Clear and Thick Soup Presentation
Clear and Thick Soup
LO 3: Prepare sauces required for menu items

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and Technology
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Emmalyn B. Carreon
Revision # 01
Prepare soups required Reading the Answering Checking Power point
for menu item INFORMATION Self-checks answers with presentatio
2.3.1 2.3-1 Eraser
Task Sheet 2.3-1
Power Point
Presentation Checking
Answering
Reading the answers with
Self-checks
INFORMATION answer key
2.3-2
SHEET, 2.3-2
2.3.2
Task Sheet 2.3-2
Power Point
Presentation
LO 4: Store and Reconstitute Stocks, sauces and soups

Reading the Answering Checking Power point
INFORMATION Self-checks answers with presentatio
2.4.1 2.4-1 Eraser
Store and Reconstitute Power Point
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and Technology
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Revision # 01
Stocks, sauces and soups Presentation
C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

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COMPETENCY-BASED
LEARNING MATERIAL
Sector: Tourism Sector (Hotel and Restaurant)
Qualification: Cookery NC II
Unit of Competency: PREPARE STOCKS, SAUCES AND SOUPS
Module Title: PREPARE STOCKS, SAUCES AND SOUPS
Asian College of Science and Technology Foundation Inc.

Dr. V. Locsin St. Taclobo, Dumaguete City
Date Developed: ACCookeryNC II

August 2016 Issued by:
Date Revised:
Cookery NC Asian College of Page 1 of 83
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Developed by:
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PARTS OF A COMPETENCY-BASED LEARNING MATERIAL
PACKAGE
References/Further Reading
Performance Criteria Checklist
Operation/Task/Job Sheet
Self Check Answer Key
Self Check
Information Sheet
Learning Experiences
Learning Outcome Summary
Module Content
List of Competencies
Front Page
Module Content
In our efforts to standardize CBLM, the

above parts are recommended for use in
Competency Based Training (CBT) in
Technical Education and Skills
Development Authority (TESDA)
Technology Institutions. The next sections
will show you the components and features
of each part.

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(Qualification Title)
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code

Clean and maintain Clean and maintain TRS512328
1. kitchen premises kitchen premises
Prepare stocks, Prepare stocks, sauces TRS512331
2. sauces and soups and soups
Prepare appetizers Prepare appetizers TRS512381
3.
Prepare salads and Prepare salads and TRS512382
4. dressing dressing
Prepare sandwiches Prepare sandwiches TRS512330
5.
Prepare meat dishes Prepare meat dishes TRS512383
6.
Prepare vegetables dishes Prepare vegetables dishes TRS512384
7.
Prepare egg dishes Prepare egg dishes TRS512385
8.
Prepare starch dishes Prepare starch dishes TRS512386
9.
Prepare poultry and Prepare poultry and game TRS512333
10. game dish(es dish(es
Prepare seafood dishes Prepare seafood dishes TRS512334
11.
Prepare desserts Prepare desserts TRS512335
12.
Package prepared food Package prepared food TRS512340
13.

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MODULE CONTENT
UNIT OF COMPETENCY: Prepare stocks, sauces and soups
MODULE TITLE: Prepare stocks, sauces and soups
MODULE DESCRIPTOR: This module deals with the skills, knowledge, and
attitude required to prepare various stocks, sauces
and soups in a commercial/institutional kitchen
NOMINAL DURATION: 24 hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare stocks, glazes and essences required for menu items.
2. Prepare soups required for menu items.
3. Prepare sauces required for menu items
4. Store and reconstitute stocks, sauces and soups
ASSESSMENT CRITERIA:
1. Prepared a variety of stocks, soups and sauces from different recipes.
2. Identified different classifications of stock, soups and sauces
3. Stored and re-heated/reconstituted stocks, sauces and soups
4. Followed safety and hygienic practices in handling food, tools and
equipment
Assessment Method:
1. Direct observation of the candidate while making stocks, sauces and soups
2. Demonstration of sample dishes prepared by the candidate
3. Written or oral questions to test candidate’s knowledge on sauces, soups and
stocks
4. Review of portfolios of evidence and third party workplace reports of on-the-
job performance by the candidate, e.g. menus
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5. Assessment may be done in the workplace or in a simulated workplace setting
(assessment centers)
6. Assessment activities are carried out through an accredited assessment
center

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LEARNING OUTCOME NO. 1
Prepare stocks, glazes and essences required for menu items.
Contents:
1. Variety of Stocks, Glazes

2. Ingredients and flavoring agents
3. Seasonings
Assessment Criteria
1. Ingredients and flavoring agents are used according to standard recipes

defined by the enterprise
2. Variety of stocks, glazes, flavorings, seasonings are produced according to

enterprise standards
Conditions
The participants will have access to:
1. to a fully-equipped operational commercial/ institutional kitchen

2. to industry-realistic ratios of kitchen staff to customers
3. variety of real, suitable ingredients for stocks, sauces and soups
Assessment Method:
1. Direct Observation
2. Cooking Demonstration
3. Written or Oral

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Learning Outcome 1
Prepare stocks, glazes and essences required for menu items.
Learning Activities Special Instructions

Read Information Sheet 2.1-1 Prepare Read and understand the Information
stocks, glazes and essences required for Sheets and check yourself by answering
menu items. the Self-check. You must answer all
questions correctly before proceeding to
the next activity.
Perform the Task Sheet and Job Sheet to
Answer Self-check 2.1-1
help you practice your skills.
Compare and check the answers with the You may refer to the Information Sheets
answer keys in information sheet 2.1-1 to determine if you are doing the right
procedures.
The Performance Criteria Checklist will
guide you and help you evaluate your
work as you are practicing your skill.
Evaluate your own work using the
Performance Criteria. When you are
ready, present your work to your trainer
for final evaluation and recording.
Perform Task Sheet 2.1-1 If you have questions about the Task
Sheet and Job Sheet, please ask your
trainer.
After doing all activities of this Leaning
Outcome, you are ready to proceed to
Prepare soups required for menu
items.

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Information Sheet 2.1.1
Stocks & Sauces: Foundations for Great Cooking
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Define Stocks and Sauces
2. Identify different types of stocks
3. Use different ingredients and flavoring agents in making stocks and sauces.
4. Produce a variety of stocks, glazes, flavorings, seasonings according to enterprise
standards.
Introduction:
Stocks and sauces play an important role in the culinary

world. The ability to create delicious stocks will be your
ticket to deep rich flavor. Knowing how to make stocks
properly and correctly will set you apart in your skills from the thousands out there who
do it incorrectly. There is a method to making stocks, and once you know how to do it
you will see a new world open up to you in ways you've never thought of before.
Stocks are the bases of almost everything we do. The French appropriately call it
a fond (base). We usually create stocks on a regular basis whether we know it or not. If
you've ever used water as a base for your soups and added a bouillon base to flavor it,
that's a stock! those things are nothing but salt and MSG!. Stocks are the perfect
complimentary companion to the kitchen. They utilize scrap waste, add depth and
flavor, are easy to prepare, and are universally versatile.

Sauces are the decadent derivative of stocks. They are concentrated in flavor, add
richness, smoothness, and enhance any dish. You know what a great sauce is. You've
probably experienced one at a restaurant over your steak, maybe a brandy peppercorn

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sauce, or perhaps you enjoyed the most delicious Mac & Cheese, possibly a cheddar
béchamel. Sauces enrich food the same way that whipped cream enriches pies, or
frosting enhances cakes. The key to great sauce making is always, and always will be,
starting off with a great stock.
STOCKS VS SAUCES
Stock is the essence of flavor dispersed into water. There are countless stocks that span
many nations and cultures. A stock that is unique to a culture defines and dominates
that regional flavoring. Mexican food has their own stocks. The Japanese have their
own stocks. China, Thailand, India, and France - you name it! While sauces are
generally derived from stocks and are thick, rich and full of flavor.
4 TYPES OF STOCK
Stocks are one of the most important foundations for cooking. Think of it as support
beams for the house of culinary. Let's explore the different types of stocks to see what
we can learn.
White Stock
A white stock is a stock made from bones that
have not been roasted or browned. They are
usually raw and the most common type of white
stock is the all-purpose Chicken Stock. A white
stock has a lightly golden color that is clear and
mild in flavor. White stocks are typically used as
bases in soups and as a substitute for water
(Pilafs, for example). They can remain relatively colorless if colorless vegetables are
used (a white mirepoix for example). Chicken stock/white stock tends to have less
gelatin content than brown/beef stock so thickening by reduction does not produce the
results one would see from a brown stock.
Brown Stock
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Brown stocks are typically made with beef bones. The best types of bones to use are the
knuckle/shank from veal, as they contain higher
collagen content that produces the ever appealing
gelatin look. By roasting the bones prior to making the
stock, you get a deep, rich, dark brown color. The
caramalization of the bones gives the stock its color and
flavor. Stock is very easy to store and use as needed
making it extremely versatile
Brown stock is also the most difficult to make, as it not only requires the proper type of
bones, the precise browning of said bones, and the 8-12 hour cooking times, but also a
certain level of understanding about the process and desired outcome of the stock. I
encourage everyone to practice and experiment making brown stock, because that's the
only way you're going to get better!
The uses for brown stock are usually reserved for darker dishes such as beef gravies,
stews, and jus'. It is also the base for making demi-glace, espagnole and, the ultimate in
decadence, glace de viande which are used in the production of the most advanced
sauces. Developing your own brand of brown stock (Or any stock) is vital to your
success as a cook.
Fish Stock
Fish stock is derived from the bones of non-fatty fish. The
preferable bones are that of the halibut, or if unavailable,
other non-fatty flat fish. They are a snap to make, taking
only 45 minutes, and are essential for dishes that showcase
seafood as its main. Chowders, a variation of classic fish
stock where the head and trim are used. This can produce
a fatty and cloudy stock as opposed to solely bones
are a great use for stocks, as well as a poaching liquid for other fish. A Fish stock is clear
with a pronounced fish flavor and very light body. There is a variation to the fish stock

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called a fumet. A fumet is a fish stock that has white wine added to it. A fumet is
strongly flavored and aromatic. Reducing a fumet by half results in an essence.
Fish bones should be washed before use but never blanched as will lose flavor. Due to
the short cooking time, mirepoix or other vegetables should be cut small and sweated to
encourage flavor extraction.
Vegetable Stock
Vegetable stock is just as the name implies. It is a low-
cost vegetarian stock used in soups with no meat, or as
a flavor enhancer in place of water. A good vegetable
stock should be clear and light-colored. There is no
gelatin content due to no animal products used.
Vegetable stock can be used in place of many meat-
based stock recipes. It is very convenient when
preparing vegetarian dishes or as a lighter, more healthful alternative when preparing
sauces or soups. While many different types of vegetables can be used for stock making,
more variety is not always better. Sometimes only using one or two vegetables that
compliment the finished dish works out better than a stock made with too many
vegetables.

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Self- Check 2.1.1
I. MULTIPLE CHOICE: Choose the best answer. Write the letter of your choice on
the answer sheet.
1. These are the bases of almost everything we do. The French appropriately call it
a fond (base).
A. Broth
B. Sauce
C. Stock
D. Bouillon
2. A lighter, more healthful alternative when preparing sauces or soups.

A. Fish Stock
B. Vegetable Stock
C. Meat Stock
D. Brown Stock
3. These are typically made with beef bones. The best types of bones to use are the
knuckle/shank from veal, as they contain higher collagen content that produces the ever
appealing gelatin look
A. Fish Stock
B. Vegetable Stock
C. White Stock
D. Brown Stock
4. They are a snap to make, taking only 45 minutes, and are essential for dishes that
showcase seafood as its main ingredient.
A. Vegetable Stock
B. Fish Stock
C. White Stock
D. Brown Stock
5. A variation of classic fish stock where the head and trim are used. This can produce a
fatty and cloudy stock as opposed to solely bonesare a great use for stocks, as well as a
poaching liquid for other fish.
A. Chowder
B. Fish Sauce
C. White Stock
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D. Brown Stock
ANSWER KEY 2.1-1

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I. MULTILPLE CHOICE
1. C
2. B
3. D
4. B
5. A

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TASK SHEET 2.1-1
Title: Prepare a variety of stocks, soups and sauces from different recipes.
Performance Objective: Given Information Sheet 2.1-1, you should

be able prepare stocks of your choice.
Supplies/Materials : Flavoring Agents (meat, fishes, chicken and

vegetable), Bases, flavor enhancers and flavoring packs.
Equipment : Pots, pans and bowls, measuring cups,

weighing scales, cleaning materials, knife, chopping board, wooden spoon,
mixing bowl, linen. Recipes for stocks. PPE’s
Steps/Procedure:
1. Based on the recipe, prepare the ingredients needed for stock making.
2. Put the flavoring agents of your choice into a big pot and cover
them with cold water.
3. Add choice of vegetables, seasoning and flavor enhancers
4. Bring water to the boil and then immediately reduce heat to very
low so that it barely simmers.
5. Simmer uncovered for two to three hours, occasionally skimming off
any foam that rises to the surface
6. Remove the bones and strain the stock in a very fine colander or
strainer. Let cool and remove any fat that has risen to the surface
7. Place it in a bowl and present your stock to your Trainer.
Assessment Method:
1. Direct observation of the candidate while making the soup.
2. Oral questions to test candidate’s knowledge on stocks.

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Performance Criteria Checklist 2.1-1
CRITERIA
YES NO
Did you….
1. Prepared the ingredients needed for stock making.
2. Placed the flavoring agents of your choice into a
big pot and covered them with cold water.
3. Add choice of vegetables, seasoning and flavor
enhancers
4. Brought water to boil and then immediately
reduced heat to very low so that it barely simmers.
5. Simmered uncovered for two to three hours,
occasionally skimming off any foam that rises to
the surface
6. Removed the bones and strained the stock in a
very fine colander or strainer. Let cool and remove
any fat that has risen to the surface
7. Placed it in a bowl and presented your stock to
your Trainer.
8. Finish the task based on the allotted time?
9. Use the tools, equipment and materials properly?

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Bibliography
Websites:
http://theculinarycook.com/how-to-make-fish-stock/
http://eating-for-england.com/stock-in-five-easy-steps/
http://theculinarycook.com/how-to-make-fish-stock/

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Prepare soups required for menu item
Contents:
1. Variety of Stocks, Glazes

2. Ingredients and flavoring agents
3. Seasonings
Assessment Criteria
1. Correct ingredients are selected and assembled to prepare soups, including

stocks and prepared garnishes
2. Variety of soups are prepared according to enterprise standards
3. Clarifying, thickening agents and convenience products are used where
appropriate
4. Soups are evaluated for flavor, color, consistency and temperature related
problems are identified and addressed
5. Soups are presented at the right flavor, color, consistency and temperature, in
clean service ware without drips and using suitable garnishes and
accompaniments
Conditions

Assessment Method:
3. Written or Oral

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Learning Outcome 2
Prepare soups required for menu item

soups required for menu item Sheets and check yourself by answering
the Self-check. You must answer all
the next activity.
Compare and check the answers with the
answer keys in information sheet 2.1-1 You may refer to the Information Sheets
to determine if you are doing the right
procedures.
trainer.
Prepare sauces required for menu
items.

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Information Sheet 2.2-1
Soup
1. Define the basic principle of soup and identify the main ingredients of soup
2. Identify types of soup.
3. Prepare variety of soup according to enterprise standard
4. Apply the right flavor, color, consistency and temperature, in clean service ware
of soups without drips and using suitable garnishes and accompaniments
Introduction:
Soup
Soup is a primarily liquid food, generally served warm (but may be cool or
cold), that is made by combining ingredients such as meat
and vegetables with stock, juice, water, or another liquid. Hot soups are additionally
characterized by boiling solid ingredients in liquids in a pot until the flavors are
extracted, forming a broth.
Two Main Groups of Soups
Traditionally, soups are classified into two main groups: clear soups and thick
soups..
Soups are similar to stews, and in some cases there may not be a clear distinction
between the two; however, soups generally have more liquid than stews.
Clear Soups
Clear soups are made by simmering meat, poultry, fish or vegetables in liquid to
create a broth. The broth can be served on its own, or it can be used as the basis for
an augmented clear soup. Well-known clear soups include chicken noodle soup,
matzo ball soup, Vietnamese pho noodle soup and Italian brodo. With all of these
soups, even though the bowl may be filled with many ingredients, the broth itself is
transparent and contains no dairy or other thickeners.
Thick Soups
Thick soups are classified depending upon the type of thickening agent
used: purées are vegetable soups thickened with starch; bisques are made from
puréed shellfish or vegetables thickened with cream; cream soups may be thickened
with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other
ingredients commonly used to thicken soups and broths include
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egg, rice, lentils, flour, and grains; many popular soups also include carrots and
potatoes.
Basic Principles of Preparing Soups

The primary ingredients of a soup are:
Liquid
• Use vegetables such as carrots, celery, and onion to prepare a stock as the soup’s
foundation.
• Purchase a low-sodium stock base.
• Enhance the flavor of purchased stock base with a vegetable mirepoix (celery,
onion, carrots).
• Use fruit and/or vegetable juices for part of the liquid.
Principal Ingredients
• Choose seasonal vegetables as the primary ingredient for soups.
• Introduce new vegetables by adding a small quantity to popular soups.
• Use fresh or frozen fruits or vegetables in soups.
• Add whole grains, such as barley or whole wheat pasta, to make a hearty soup.

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Seasonings
• Use a small amount of lemon juice or vinegar to brighten the soup’s flavor.
• Add fresh herbs shortly before service for the best flavor.
• Add spices early in the cooking process to bring out their flavor.
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 close to the end of the cooking process to keep it from overcooking.
Grains and Pasta:
• Allow a little more time than cooking in plain water. Beans and Legumes:
• 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.

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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 may be prepared in advance, cooled, and refrigerated.

This facilitates removing the congealed fat from the surface. Alternatively, skim the
top layer of fat from a hot soup with a ladle.
Garnishing Soups
By introducing a contrasting flavor or texture, or by bringing a minor ingredient to

the forefront, a little garnish does wonders for any kind of soup
Soup Toppings
Quick enough to make while the soup heats up, and guaranteed to add a whole new
dimension to every mouthful.
Garlic Butter Croutons
Sauté minced garlic in butter over medium-low heat for one minute. Add bread
cubes. Cook and stir until toasted, about 3 to 5 minutes. Variations: Add rosemary,
thyme, or oregano.
Parmesan Crisps
Place tablespoon-size mounds of grated Parmesan cheese 2 inches apart on a lined

baking sheet. Bake at 350° F for about 6 minutes, or until golden brown. Let cool to
firm up before removing. Variations: Add minced herbs to cheese before baking.
Cinnamon Sugar Tortilla Stars
Use mini cookie cutters to cut shapes out of flour or corn tortillas. Toss with oil or
butter and cinnamon sugar. Bake at 375° F for 10 minutes. Variations: Go
savory with cumin or smoked paprika, salt, and pepper.
Toasted Sweet Potato Strips
Use a vegetable peeler to make thin strips. Toss with oil or butter, and season with
salt and pepper. Bake at 375° F for 10 minutes, or until lightly crunchy. Variations:
Season with cayenne, curry powder, or cinnamon sugar.
More Quick Ideas for Great Garnishes
 Matchstick apple slices tossed with lemon juice

 Sage leaves fried in brown butter
 Slivered garlic fried in oil until lightly brown and crisp
 Sliced and fried shallots
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 Baked kale, beet, or carrot chips
 Minced herbs (whichever kind you used in cooking the soup)
 For curried soups and Mexican-influenced soups, stir lime juice into sour
cream or yogurt with a pinch of sugar; spoon onto soup just before serving.
 A little grated ginger, finely chopped orange zest, or a dash of curry powder
are also good in a cream topping for curried soups.
 A dollop of cream will help tone down the fire in spicy soups.
 A spoonful of salsa, or a few chopped tomatoes, bell peppers, scallions, or
cucumbers add a cool, fresh taste to your soup.
 A dusting of finely grated hard cheese such as Parmesan, Romano, or
Emmenthaler, adds lots of flavor but not much fat.

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Self- Check 2.2.1
I. Directions: Enumeration. Write the correct answers to the
following questions.
1-2. Two types of Soups
3-5. Give at least 3 basic principles in making soups.
6-10. Give at least 5 ways to garnish soups.
Answers to Self Assessment 2.2-1
1. Clear Soups
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2. Thick Soups
3. Liquid
4. Seasoning
5. Basic Ingredients
6. Garlic Butter Croutons
7. Parmesan Crisps
8. Cinnamon Sugar Tortilla Stars
9. Toasted Sweet Potato Strips
10. Matchstick apple slices tossed with lemon juice
TASK SHEET 2.1-1

Title: Prepare soups required for menu item

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Performance Objective: Given Information Sheet 2.2-1, you should
be able prepare soups of your choice.
Supplies/Materials : Flavoring Agents (meat, fishes, chicken and

vegetable), Bases, flavor enhancers and flavoring packs.
Equipment : Pots, pans and bowls, measuring cups,

weighing scales, cleaning materials, knife, chopping board, wooden spoon,
mixing bowl, linen. Recipes for stocks. PPE’s
Steps/Procedure:
1. Assemble the ingredients. Cut vegetables uniformly. Uniform vegetables
ensure uniform cooking and an attractive soup. Pieces of vegetables should
be large enough to be identifiable but small enough to eat with a spoon.
2. Sweat vegetables (onions, celery, and carrots) in small amount of oil.
3. Add the liquid.
4. Add the seasonings.
5. Add additional ingredients according to their cooking time. Grains and
pastas should be cooked separately and added to the soup at the end.
Cooking starches in the soup makes it cloudy. Add long-cooking vegetables
first and short-cooking vegetables near the end.
6. Simmer until vegetables are tender to blend the flavors.
8. Serve immediately and Add garnishing.
9. Place it in a bowl and present your stock to your Trainer.
Assessment Method:
1. Direct observation of the candidate while making the soup.
2. Oral questions to test candidate’s knowledge on soup making.
Performance Criteria Checklist 2.2-1

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CRITERIA
YES NO
Did you….
1. Assembled the ingredients. Cut vegetables uniformly.
2. Sweat vegetables (onions, celery, and carrots) in
small amount of oil.
3. Added the liquid.
4. Added the seasonings.
5. Added additional ingredients according to their
cooking time.
6. Simmered until vegetables are tender to blend the
flavors.
7. Served immediately and added garnishing.
8. Placed it in a bowl and presented your stock to
your Trainer.
Bibliography
Websites:
https://www.reference.com/food/clear-soup-20ded0de766e3ae0

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http://www.nfsmi.org/documentlibraryfiles/PDF/20100210101846.pdf
http://dish.allrecipes.com/ideas-for-easy-soup-toppings/
http://theculinarycook.com/types-of-soup-you-need-to-know/

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Clear and Thick Soup
1. Differentiate Consommé and Bouillon
2. Recall the different thick soups.
Introduction:
As discussed earlier, there are two types of soups, the clear and thick soups.
We will further discuss about it here in this information sheet.
Consommé
(pronounced "con-som-AY") is a strong, rich, flavorful soup made by
concentrating and clarifying stock. The word consommé means "completed" or
"concentrated" in French.
Beef or veal consommé is made from brown stock, and has a rich, amber color
produced by roasting the bones to make the stock, and also through adding some sort
of tomato product, such as tomato paste, during the roasting process.
Chicken consommé is made from chicken stock, and is a pale yellow color. In
each case, however, the distinguishing characteristics of a consommé are its strong
flavor and its clarity. Because it is high in gelatin, which is produced through the
cooking of a protein called collagen which is present in bones, consommé also
possesses a property called body. In this context, the term body refers to the fact that
consommé has a richer, more weighty mouth-feel than ordinary broth.
Consommé is clarified through a process that involves simmering the stock
along with a mixture of egg whites and lean ground meat called a clear meat. As the
consommé simmers, the clear meat solidifies into what is known as a raft which
floats atop the liquid. The clear meat draws proteins and other impurities that cloud
a stock out of the liquid, leaving it perfectly clear.
One of the most important rules about making consommé is that it should not be
stirred during the simmering process. Stirring or otherwise agitating the liquid while
it simmers will disrupt the clarification process, so the consommé will turn out
cloudy.
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That's why another key to making a good quality consommé is using a special pot
with a spigot on the bottom. This allows the finished stock to be drained from the pot
without disturbing the raft on top — which, again, would cause the consommé to be
cloudy.
Consommé is often served as an appetizer, and is frequently served with a simple

garnish of vegetables cut in brunoise or julienne.
Another feature of its high gelatin content is that it will jell when it cools, making it
the basis for preparing aspic. Because it seals off the surrounding oxygen, jelled
consommé prevents the growth of bacteria that can cause spoilage and food
poisoning. Thus storing foods in aspic (such as duck legs, for example) is a simple
and early form of food preservation.
Note that cans of consommé you buy at the store aren't true consommé but rather
ordinary broth which has been fortified by adding gelatin.
Bouillon
Any broth made by cooking meat, poultry, fish, or vegetables in water. The liquid
strained off after cooking is bouillon. A bouillon cube is a compressed, flavor-
concentrated cube of dehydrated meat, poultry, fish, or vegetable stock. Bouillon
granules are the granular form of the dehydrated concentrate.
Cream Soups
Traditionally, cream soups were made with a thin

béchamel. Veloutés-based soups were finished with
a liaison. Modern practice is to use a veloutés base
for cream soup sand finish the soup with cream.
The final strained product should have a smooth
consistency similar to heavy cream and may have a
puree of the flavoring vegetables incorporated or recognizable pieces of the
predominant vegetable flavor cooked separately and added as a garnish. Use caution
when preparing cream soups from leafy greens as they will discolor badly if
overcooked.
There are two approaches for preparing a cream soup. The first is to sweat the
aromatics and identifying vegetables and then add a hot veloute and simmer to
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extract the flavors before straining. The second and more popular approach is to add
flour to the sweated vegetables to make a white roux, then add hot stock and simmer
to cook out the starch. The soup is strained and finished as desired. The cream or
bechamel added to finish the soup must be heated before adding to maintain the
temperature of the soup. If the soup is to be chilled, don't add the cream yet as it
shortens the shelf life of the soup.
Pureed Soups
Pureed types of soup are often very

hearty and full of flavor. They are
healthy and include an impressive
amount of vitamins and nutrition. The
best explanation of puree types of soup
is to cook starchy vegetables or legumes
(Or both!) in a stock or broth, and then
pureeing the ingredients. It is always
recommended when pureeing the ingredients to use a portion of the liquid and add it
slowly to get the desired thickness. Pureed soups generally do not use additional
starches, such as a whitewash or roux, to thicken further. The idea is to use the
appropriate amount of natural starches in the main ingredients to give you the
thickening power. Once the soup is pureed, it can be seasoned to taste and served.
Chowders
Although chowders are usually associated with the eastern seaboard, where fish and
clams are plentiful, they are of French origin. Undoubtedly the word chowder is
derived from the Breton phrase faire chaudiere which means to make a fish stew in a
cauldron. The procedure was probably brought to Nova Scotia by French settlers and
later introduced into New England.
Chowders are hearty soups with chunks of the main ingredients (Almost always diced
potatoes) and garnishes. With some exceptions (Notably Manhattan clam chowder),
chowders are thickened with roux. The procedures for makign chowders are similar

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to those for making cream soups except that chowders are not pureed and strained
before the cream is added.
Bisque
Traditionally, bisques were made from shellfish or game, and thickened with cooked
rice and the pulverized shells or bones. Modern bisques are usually prepared using a
combination of cream and puree soup methods without pulverizing the shells, but
simmering for extended time periods. Roux is often the preferred thickener as it
produces a smoother-textured end product without the graininess imparted by rice.
The term bisque is sometimes used to describe pureed vegetable soups (Squash, for
example).
Bisques are enriched with cream and may be mounted with butter for added
richness. The garnish should be the diced flesh of the appropriate shellfish. There are
many traditional recipes for bisques and the base ingredients differ widely.
Self Assessment Check 2.2-2
I. Directions: Fill in the blanks
1. Modern ________ are usually prepared using a combination of cream and

puree soup methods without pulverizing the shells, but simmering for

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extended time periods. Roux is often the preferred thickener as it produces a
smoother-textured end product without the graininess imparted by rice
2. ___________are hearty soups with chunks of the main ingredients (Almost
always diced potatoes) and garnishes
3. ____________soups generally do not use additional starches, such as a
whitewash or roux, to thicken further
4. Any broth made by cooking meat, poultry, fish, or vegetables in water. The
liquid strained off after cooking is ___________.
5. _________________is a strong, rich, flavorful soup made by
concentrating and clarifying stock
Answers to Self Assessment Check 2.2-2
1. Bisque
2. Chowders
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3. Pureed
4. Bouillon
5. Consommé
Bibliography
Websites:
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https://www.reference.com/food/clear-soup-20ded0de766e3ae0
http://www.nfsmi.org/documentlibraryfiles/PDF/20100210101846.pdf
http://dish.allrecipes.com/ideas-for-easy-soup-toppings/
http://theculinarycook.com/types-of-soup-you-need-to-know/

Prepare sauces required for menu item
Contents:
1. Béchamel
2. Veloute
3. Espagnole
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4. Hollandaise
5. Tomato
Assessment Criteria
1. Variety of hot and cold sauces are prepared from classical and contemporary
recipes based on the required menu items
2. Derivatives are made from mother sauces
3. Variety of thickening agents, seasonings and flavorings are used appropriately
4. Sauces are evaluated for flavor, color and consistency and related problems
are identified and addressed
Conditions

Assessment Method:
3. Written or Oral

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Learning Outcome 3
Prepare sauces required for menu item

Read Information Sheet 3.1. Prepare Read and understand the Information
soups required for menu item Sheets and check yourself by answering
the Self-check. You must answer all
the next activity.
Compare and check the answers with the
answer keys in information sheet 3.1-1 You may refer to the Information Sheets
to determine if you are doing the right
procedures.
trainer.
Store and reconstitute stocks,
sauces and soups.

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Sauces
1. Define the basic principle of sauces and identify the main ingredients of soup
2. Identify types of soup.
3. Prepare variety of soup according to enterprise standard
4. Apply the right flavor, color, consistency and temperature, in clean service ware
of soups without drips and using suitable garnishes and accompaniments
Introduction:
In cooking, a sauce is liquid, cream, or semi-solid food served on or used in
preparing other foods. Sauces are not normally consumed by themselves; they add
flavor, moisture, and visual appeal to another dish. Sauce is a French word taken
from the Latin salsa, meaning salted. Possibly the oldest sauce recorded is garum,
the fish sauce used by the Ancient Greeks.
Sauces need a liquid component, but some sauces (for example, Pico de gallo
salsa or chutney) may contain more solid components than liquid. Sauces are an
essential element in cuisines all over the world.
Sauces may be used for sweet or savory dishes. They may be prepared and served
cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and
served warm like béchamel or cooked and served cold like apple sauce. Sauces may
be freshly prepared by the cook, especially in restaurants, but today many sauces are
sold premade and packaged like Worcestershire sauce, HP Sauce, soy
sauce or ketchup. Sauces for salad are called salad dressing. Sauce made
by deglazing a pan are called pan sauces.
A cook who specializes in making sauces is called a saucier.
Béchamel sauce

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Béchamel sauce, also known as white sauce, is made from a white roux (butter and
flour) and milk. Even though it first appeared in Italian cooking books (constituting
one of the simplest sauces of the Italian cuisine), it is now considered one of
the mother sauces of French cuisine. It is used as the base for other sauces (such
as Mornay sauce, which is Béchamel with cheese
Veloutés sauce
A veloutés sauce is one of the five sauces of French cuisine that were
designated the five "mother sauces" by Auguste Escoffier in the 19th century along
with espagnole, tomato, béchamel and hollandaise, which was a simplification of the
"Sauce Carême" list of Marie-Antoine Carême. The term veloutés is from the French
adjectival form of velour, meaning velvet.
In preparing a velouté sauce, a light stock (one in which the bones used have
not been previously roasted), such as chicken or fish stock, is thickened with a
blond roux. Thus the ingredients of a veloutés are equal parts by mass butter and
flour to form the roux and a light chicken or fish stock, with some salt and pepper to
season as needed. The sauce produced is commonly referred to by the type of stock
used e.g. chicken veloutés.
Hollandaise sauce
Hollandaise is an emulsion of egg yolk and liquid butter, usually seasoned
with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance, it
is light yellow and opaque, smooth and creamy. The flavor is rich and buttery, with a
mild tang added by an acidic component such as lemon juice, yet not so strong as to
overpower mildly flavored foods.
Hollandaise is one of the five sauces in the French haute cuisine mother
sauce repertoire. It is so named because it was believed to have mimicked
a Dutch sauce for the King of the Netherlands' state visit to France. Hollandaise
sauce is well known as a key ingredient of Eggs Benedict, and is often paired with
vegetables such as steamed asparagus.
Espagnole sauce
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In cooking, espagnole sauce is one of Escoffier five mother sauces that are the
basis of sauce-making in classic French cooking. These types of sauce were already
gathered in different Spanish cooking handbooks of the late 19th century. Escoffier
popularized the recipe, which is still followed today. Espagnole has a strong taste and
is rarely used directly on food. As a mother sauce it serves as the starting point for
many derivatives, such as Sauce Africaine, Sauce Bigarade, Sauce Bourguignon,
sauce aux champignons, sauce charcutière, sauce chasseur, Sauce Chevreuil
and demi-glace. There are hundreds of other derivatives in the classical French
repertoire. Escoffier included a recipe for a Lenten espagnole sauce, using fish stock
and mushrooms, in Le Guide culinaire, but doubted its necessity.
Tomato sauce
Tomato sauce refers to any of a very large number of sauces made primarily
from tomatoes, usually to be served as part of a dish (rather than as a condiment).
Tomato sauces are common for meat and vegetables, but they are perhaps best
known as sauces for pasta dishes.
Tomatoes have a rich flavor, high liquid content, very soft flesh which breaks down
easily, and the right composition to thicken into a sauce when they are cooked
(without the need of thickeners such as roux). All of these qualities make them ideal
for simple and appealing sauces. The simplest tomato sauces consist just of chopped
tomato flesh cooked in a little olive oil and simmered until it loses its raw flavor, and
seasoned with salt.
Optionally tomato skins may be scalded and peeled according to texture (especially
thicker pelati paste varieties) and tomato seeds may be removed to avoid their
bitterness.
I. DIRECTION: MULTIPLE CHOICE: Choose the best answer. Write the

letter of your choice on the answer sheet.

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1. It has a strong taste and is rarely used directly on food. As a mother sauce it
serves as the starting point for many derivatives
A. Espagnole
B. Béchamel
C. Velouté
D. Espagnole
E. Hollandaise
F. Tomato
2. Refers to any of a very large number of sauces made primarily from tomatoes,
usually to be served as part of a dish (rather than as a condiment).
A. Espagnole
B. Béchamel
C. Velouté
D. Espagnole
E. Hollandaise
F. Tomato
3. is an emulsion of egg yolk and liquid butter, usually seasoned with lemon
juice, salt, and a little white pepper or cayenne pepper. In appearance, it is light
yellow and opaque, smooth and creamy
A. Espagnole
B. Béchamel
C. Velouté
D. Espagnole
E. Hollandaise
F. Tomato
4. In preparing this sauce, a light stock (one in which the bones used have not been
previously roasted), such as chicken or fish stock, is thickened with a blond roux
A. Espagnole
B. Béchamel
C. Velouté
D. Espagnole
E. Hollandaise
F. Tomato
5. It is also known as white sauce, is made from a white roux (butter and flour) and
milk
A. Espagnole
B. Béchamel
C. Velouté
D. Espagnole
E. Hollandaise
F. Tomato

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Answers to Self Assessment Check 2.3.1
1. A
2. F
3. E
4. C
5. B
Bibliography
Websites:
https://en.wikipedia.org/wiki/Hollandaise_sauce

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https://en.wikipedia.org/wiki/Velout%C3%A9_sauce
https://www.google.com.ph/search?q=3.1+B%C3%A9chamel&oq=3.1+B%C3%A9ch
amel&aqs=chrome..69i57.302630j0j4&sourceid=chrome&ie=UTF-
8#q=B%C3%A9chamel+sauces+definition
https://en.wikipedia.org/wiki/Espagnole_sauce
https://en.wikipedia.org/wiki/Tomato_sauce

Thickening Agents

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1. Define thickening agents.
2. Identify different thickening agents
3. Prepare sauce with thickening agents.
Introduction:
Food thickeners frequently are based on
either polysaccharides (starches, vegetable gums, and pectin), or proteins. A
flavorless powdered starch used for this purpose is afecula (from the Latin faecula,
diminutive of faex, "dregs"). This category includes starches
as arrowroot, cornstarch, katakuri starch, potato starch, sago, tapioca and
their starch derivatives. Vegetable gums used as food thickeners include alginin, guar
gum, locust bean gum, and xanthan gum. Proteins used as food thickeners
include collagen, egg whites, furcellaran, and gelatin. Sugars
include agar and carrageenan. Other thickening agents act on the proteins already
present in a food. One example is sodium pyrophosphate, which acts on casein in
milk during the preparation of instant pudding.
Different thickeners may be more or less suitable in a given application, due to

differences in taste, clarity, and their responses to chemical and physical conditions.
For example, for acidic foods, arrowroot is a better choice than cornstarch, which
loses thickening potency in acidic mixtures. At (acidic) pH levels below 4.5, guar gum
has sharply reduced aqueous solubility, thus also reducing its thickening capability.
If the food is to be frozen, tapioca or arrowroot are preferable over cornstarch, which
becomes spongy when frozen.
Many other food ingredients are used as thickeners, usually in the final stages
of preparation of specific foods. These thickeners have a flavor and are not markedly
stable, thus are not suitable for general use. However, they are very convenient and
effective, and hence are widely used.
Functional flours are produced from specific cereal variety

(wheat, maize, rice or other) conjugated to specific heat treatment able to increase
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stability, consistency and general functionalities. These functional flours are
resistance to industrial stresses such as acidic pH, sterilisation, freeze conditions,
and can help food industries to formulate with natural ingredients. For the final
consumer, these ingredients are more accepted because they are shown as "flour" in
the ingredient list.
Flour is often used for thickening gravies, gumbos, and stews. It must be
cooked in thoroughly to avoid the taste of uncooked flour. Roux, a mixture of flour
and fat (usually butter) cooked into a paste, is used for gravies, sauces and stews.
Cereal grains (oatmeal, couscous, farina, etc.) are used to thicken soups. Yogurt is
popular in Eastern Europe and Middle East for thickening soups. Soups can also be
thickened by adding grated starchy vegetables before cooking, though these will add
their own flavour. Tomato puree also adds thickness as well as flavour. Egg yolks are
a traditional sauce thickener in professional cooking; they have rich flavor and offer a
velvety smooth texture but achieve the desired thickening effect only in a narrow
temperature range. Overheating easily ruins such a sauce, which can make egg yolk
difficult to use as a thickener for amateur cooks. Other thickeners used by cooks
are nuts (including rehan) or glaces made of meat or fish.
Many thickening agents require extra care in cooking. Some starches lose their
thickening quality when cooked for too long or at too high a temperature; on the
other hand, cooking starches too short or not hot enough might lead to an unpleasant
starchy taste or cause water to seep out of the finished product after cooling. Also,
higher viscosity causes foods to burn more easily during cooking. As an alternative to
adding more thickener, recipes may call for reduction of the food's water content by
lengthy simmering. When cooking, it is generally better to add thickener cautiously;
if over-thickened, more water may be added but loss of flavour and texture may
result.
Gelling agents are food additives used to thicken and stabilize various foods,
like jellies, desserts and candies. The agents provide the foods with texture through
formation of agel. Some stabilizers and thickening agents are gelling agents.
TYPES OF THICKENING AGENTS
CORNSTARCH
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Cornstarch is the most common thickening agent used in the industry. It is
mixed with water or juice and boiled to make fillings and to give a glossy semi-clear
finish to products. Commercial cornstarch is made by soaking maize in water
containing sulphur dioxide. The soaking softens the corn and the sulphur dioxide
prevents possible fermentation. It is then crushed and passed to water tanks where
the germ floats off. The mass is then ground fine and, still in a semi-fluid state,
passed through silk screens to remove the skin particles. After filtration, the product,
which is almost 100% starch, is dried.
Cornstarch in cold water is insoluble, granular, and will settle out if left
standing. However, when cornstarch is cooked in water, the starch granules absorb
water, swell, and rupture, forming a translucent thickened mixture. This
phenomenon is called gelatinization. Gelatinization usually begins at about 60°C
(140°F), reaching completion at the boiling point.
The commonly used ingredients in a starch recipe affect the rate of

gelatinization of the starch. Sugar, added in a high ratio to the starch, will inhibit the
granular swelling. The starch gelatinization will not be completed even after
prolonged cooking at normal temperature. The result is a filling of thin consistency,
dull color, and a cereal taste. Withhold some of the sugar from the cooking step in
such cases, and add it after gelatinization of the starch has been completed.
Other ingredients such as egg, fat and dry milk solids have a similar effect. Fruits
with high acidity such as rhubarb will also inhibit starch setting. Cook the starch
paste first and add the fruit afterward.
In cooking a filling, about 1.5 kg (3 1/3 lb.) of sugar should be cooked with the
water or juice for every 500 g (18 oz.) of starch used as a thickener. Approximately
100 g (4 oz.) of starch is used to thicken 1 L of water or fruit juice. The higher the
acidity of the fruit juice, the more thickener required to hold the gel. Regular
cornstarch thickens well but makes a cloudy solution. Another kind of cornstarch,
waxy maize starch, makes a more fluid mix of great clarity.
PRE-GELATINIZED STARCHES
Pre-gelatinized starches are mixed with sugar and then added to the water or
juice. They thicken the filling in the presence of sugar and water without heating.
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This is due to the starch being precooked and not requiring heat to enable it to
absorb and gelatinize. There are several brands of these starches on the market (e.g.,
Clear Jel), and they all vary in absorption properties. For best results, follow the
manufacturer’s guidelines. Do not put pre-gelatinized starch directly into water, as it
will form lumps immediately.
Note: If fruit fillings are made with these pre-cooked starches, there is a potential for
breakdown if the fillings are kept. Enzymes in the uncooked fruit may “attack” the
starch and destroy some of the gelatinized structure. For example, if you are making
a week’s supply of pie filling from fresh rhubarb, use a regular cooked formula.
ARROWROOT
Arrowroot is a highly nutritious farinaceous starch obtained from the roots

and tubers of various West Indian plants. It is used in the preparation of delicate
soups, sauces, puddings, and custards.
AGAR-AGAR
Agar-agar is a jelly-like substance extracted from red seaweed found off the
coasts of Japan, California, and Sri Lanka. It is available in strips or slabs and in
powder form. Agar-agar only dissolves in hot water and is colorless. Use it at 1% to
make a firm gel. It has a melting point much higher than gelatin and its jellying
power is eight times greater. It is used in pie fillings and to some extent in the
stiffening of jams. It is a permitted ingredient in some dairy products, including ice
cream at 0.5%. One of its largest uses is in the production of materials such as piping
jelly and marshmallow.
ALGIN (SODIUM ALGINATE)
Extracted from kelp, this gum dissolves in cold water and a 1% concentration
to give a firm gel. It has the disadvantage of not working well in the presence of acidic
fruits. It is popular in uncooked icings because it works well in the cold state and
holds a lot of moisture. It reduces stickiness and prevents re-crystallization.
CARRAGEENAN OR IRISH MOSS

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Carrageenan is another marine gum extracted from red seaweed. It is used as
a thickening agent in various products, from icing stabilizers to whipping cream, at
an allowable rate of 0.1% to 0.5%.
GELATIN
Gelatin is a glutinous substance made from the bones, connective tissues, and
skins of animals. The calcium is removed and the remaining substance is soaked in
cold water. Then it is heated to 40°C to 60°C (105°F 140°F). The partially evaporated
liquid is defatted and coagulated on glass plates and then poured into moulds. When
solid, the blocks of gelatin are cut into thin layers and dried on wire netting.
Gelatin is available in sheets of leaf gelatin, powders, granules, or flakes. Use it

at a 1% ratio. Like some of the other gelling agents, acidity adversely affects its gelling
capacity.
The quality of gelatin often varies because of different methods of processing and
manufacturing. For this reason, many bakers prefer leaf gelatin because of its reliable
strength.
GUM ARABIC OR ACACIA
This gum is obtained from various kinds of trees and is soluble in hot or cold
water. Solutions of gum arabic are used in the bakery for glazing various kinds of
goods, particularly marzipan fruits.
GUM TRAGACANTH
This gum is obtained from several species of Astragalus, low-growing shrubs

found in Western Asia. It can be purchased in flakes or powdered form. Gum
tragacanth was once used to make gum paste and gum paste wedding ornaments, but
due to high labour costs and a prohibitive price for the product, its use nowadays is
uncommon.
PECTIN
Pectin is a mucilaginous substance (gummy substance extracted from plants),

occurring naturally in pears, apples, quince, oranges, and other citrus fruits. It is
used as the gelling agent in traditional jams and jellies.

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I. DIRECTION: FILL IN THE BLANKS: Write the answer that best describes
the following sentences.
1. _______________is a jelly-like substance extracted from red seaweed found off
the coasts of Japan, California, and Sri Lanka. It is available in strips or slabs and in
powder form. Agar-agar only dissolves in hot water and is colorless. Use it at 1% to
make a firm gel.

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2. _____________is a mucilaginous substance (gummy substance extracted from
plants), occurring naturally in pears, apples, quince, oranges, and other citrus fruits.
It is used as the gelling agent in traditional jams and jellies.
3. _________This gum is obtained from several species of Astragalus, low-growing

shrubs found in Western Asia. It can be purchased in flakes or powdered form. Gum
tragacanth was once used to make gum paste and gum paste wedding ornaments, but
due to high labour costs and a prohibitive price for the product, its use nowadays is
uncommon.
4. _______________Extracted from kelp, this gum dissolves in cold water and a

1% concentration to give a firm gel. It has the disadvantage of not working well in the
presence of acidic fruits. It is popular in uncooked icings because it works well in the
cold state and holds a lot of moisture. It reduces stickiness and prevents re-
crystallization.
5. _______________s a highly nutritious farinaceous starch obtained from the

roots and tubers of various West Indian plants. It is used in the preparation of
delicate soups, sauces, puddings, and custards.
Answers to Self Assessment Checks 2.3-2
1. Agar-Agar
2. Pectin
3. GUM TRAGACANTH
4. ALGIN (SODIUM ALGINATE)

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5. ARROWROOT

Store and Reconstitute Stocks, sauces and soups
1. Hygienic Principles and Practices

2. Storing and Reconstituting procedure for stocks, sauces, and soups
3. Logical and time efficient work flow
4. Principles and techniques of storing stocks and sauces according to industry
standards
5. Organization skills and team work
6. Safe work practices
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Assessment Criteria
1. Stocks, sauces and soups are stored correctly at the right temperature to
maintain optimum freshness and quality
2. Stocks, sauces and soups are re-heated/reconstituted to appropriate standards of
consistency
Conditions

Assessment Method:
3. Written or Oral

Date Revised:
II Science and
Developed by:
Revision # 01
Learning Outcome 4
Store and Reconstitute stocks, sauces and soups

stocks, glazes and essences required for Sheets and check yourself by
menu items. answering the Self-check. You must
answer all questions correctly before
proceeding to the next activity.
Perform the Task Sheet and Job Sheet
to help you practice your skills.
Compare and check the answers with You may refer to the Information
the answer keys in information sheet Sheets to determine if you are doing
2.4-1 the right procedures.
The Performance Criteria Checklist
will guide you and help you evaluate
your work as you are practicing your
skill.
ready, present your work to your
trainer for final evaluation and
recording.
Perform Task Sheet 2.1-1
If you have questions about the Task
trainer.
After doing all activities of this
Leaning Outcome, you are ready to
proceed to Module Number 3.

Date Revised:
II Science and
Developed by:
Revision # 01
Information Sheet 2.1.1
Stocks & Sauces: Foundations for Great Cooking
All foods, if handled properly, can be safe. Most instances of food poisoning do
not have to happen at all, and can be avoided by following simple guidelines.
Handling food properly and safely is essential to preventing food borne illness.
This page sets out to offer you the highest quality information on how to handle
food safely, making it safe to eat, and stopping it from spoiling. What you read
here is applicable to a wide range of work and home environments. You will
learn how to prepare, cook, serve and clean-up food in a proper manner. What
you see on this page is knowledge that you would otherwise have to obtain
through on-the-job training, self-study or relevant work experience. You will
learn about:
 Preparing food in a safe manner.

 Serving food in a safe manner
 Stopping the spread of bacteria through cross contamination
 Routines to follow and habits to avoid.
 Presenting food in a hygienic and appetizing way.
The importance of following proper safe food handling procedures

Date Revised:
II Science and
Developed by:
Revision # 01
From the time the food is delivered to the minute it is served to the customer,
food safety should be at the top of the list. Food business operators in particular
should bear in mind that they are required by law, to ensure that any of their staff
who handle food receive appropriate training in hygiene matters that are in line
with their work activity.
There is little margin for error in any stage of food handling, whether it is
preparation, processing, packaging, storage, transportation or offering it for sale.
Also, note that if you prepare high risk foods the standards required of you will be
much stricter than if you only prepare low risk foods.
 Protects people from getting sick.

 Protects your businesses reputation with customers.
 Protects your job.
The handling of food can take place during;
 Cooking
 Cooling
 Hot holding
 Preparation
 Purchase
 Receipt
 Re-heating
 Serving
 Storage
General safe food handling tips:
 Do not wipe your hands on your clothing as this can easily transfer
microbes and bacteria.
 Use paper towels to clean up during food preparation and serving.
 Change gloves, utensils and dishes when changing functions. For instance
use one pair of gloves for handling raw meat, and another pair handling
fresh vegetables.
 Never run in food production or service areas
 Try to have just one person serve food that is about to be eaten.

Date Revised:
II Science and
Developed by:
Revision # 01
 Prepare precooked frozen foods exactly as the directions/instructions on
the packaging state.
 Have foods ready not any longer than necessary before serving time.
 Prepare and cook only as much food as you intend to use.
 Wash and sanitize flatware or other utensils, which fall to the floor.
 Do not taste foods with any utensil used either to mix or stir food.
 Pick up and hold all tableware by the handles.
 Store tableware away from dust.
 Be careful when lifting lids from hot food.
 Turn handles of saucepans away from the front of the stove when cooking.
Picking up ready to eat food

Whenever possible always try to handle any food items that are about to be eaten,
with a utensil (i.e. tongs) rather than your bare hands.
Hand washing
Clean hands are essential for working in a kitchen environment. It’s very easy for
bacteria to spread from the food we touch to door handles, plates, cutlery and so
on. Hand washing is one of the best ways to prevent the spread of germs between
people.
When washing your hands try to;
 Use a soap dispenser rather than a bar of soap.

 Wash in a sink that has hot and cold running water.
 Wash in a sink that is separate from one that is used to wash foodstuff and
utensils.
 Dry your hands with paper towels.
Wash your hands after:
 Starting work
 Using the toilet
 Handling raw and cooked foods
 Taking breaks
 Eating
Date Revised:
II Science and
Developed by:
Revision # 01
 Drinking
 Smoking
 Coughing, sneezing or blowing their nose
 Touching your hair
 Playing with pets or handling animals
 Scratching
 Handling refuse or waste materials
 Handling cleaning chemicals
Procedure to washing your hands properly
 Wet your hands

 Rub your hands and wrists with soap
 Lather the soap for 20 seconds
 Rinse thoroughly
 Dry with paper towels or a hot air dryer (remember that wet hands can
carry and transfer more germs than dry ones)
 Turn of the taps with your elbows (if possible) or use a paper towel to do
so.
Hand basins and sinks

The sink you wash your hands in should be separate from ones where you
prepare food or washing dishes. It should be in an accessible place, as this
encourage people to use it and make it more likely to be used.
Gloves
Gloves are ideal for helping you to minimize bare hand contact with any cooked
and ready-to-eat foods. They are there to protect both the food and the worker
(i.e. they can be used to cover damaged skin or protect hands from risk of
developing skin conditions).
Gloves must not be regarded as a “second skin”. They can become contaminated
with bacteria in exactly the same way that hands can. They are not a substitute
for good personal hygiene and hand washing.
 Replace gloves after each task.

Date Revised:
II Science and
Developed by:
Revision # 01
 Wash and dry hands thoroughly before putting on any gloves
 Always use single use fresh gloves.
 Throw away plastic gloves after one use.
 The improper use of gloves can increase rather than reduce food hygiene
risks, for instance a punctured glove can lead to glove material ending up
in food.
 Gloves must only be used for one particular task.
Change gloves:
 At least once every hour.

 If they become contaminated.
 If they tear.
 When switching between handling raw and ready-to-eat foods.
 When changing tasks.
 After mopping, taking rubbish out, sweeping and cleaning.
Handling dishes, crockery and cutlery
 Try not to touch any part of a dish or plate which will come into contact
with a person’s food or mouth.
 Pick up cups and mugs by their handles, your fingers should be outside
cups.
 Place teaspoons so they protrude from a dish.
 Pull out disposable cups from the base of a tube, this prevents your fingers
from going inside the cup.
 Do not use plates which have become cracked or chipped.
Clothes
Try to avoid wearing outdoor clothes in a food preparation area, instead wear
clean, and where appropriate, washable protective clothing.
Wear:
 A clean apron
 Gloves
Date Revised:
II Science and
Developed by:
Revision # 01
 Hairnet
 Closed-in shoes to protect your feet, in case of hot spills or breakages.
 Shoes with slip-resistant soles, to stop you from slipping on hot spillages,
etc.
Do not:
 Use your apron to wipe your hands on.

 Cook in loose fitting clothes.
 Work in the kitchen in soiled clothing.
Personal hygiene
Food service workers must maintain a high degree of personal cleanliness when
receiving, storing, cooking, processing, packaging, transporting or disposing of
food.
Here are some basic tips to follow;
 Keep fingers away from your face, mouth, hair, skin and other parts of the
body.
 Don't brush or comb your hair when you are near food.
 Wash your hands frequently.
 Never smoke in food areas.
 Do not handle food with bare hands – use gloves instead.
 Do not eat or chew gum in food handling areas.
 Don't cough, sneeze, spit or smoke near food and avoid touching your
nose, teeth, ears and hair, or scratching when handling food.
 Do not use fingers to sample food. Always use a clean spoon.
Using knives
Always handle knives and other sharp equipment with care. Accidents involving
knives are common in the catering industry, and usually involve cuts to a person
non-knife hand and fingers. When using a knife always:
 Cut away from yourself or downwards on a chopping board to avoid

cutting yourself.
 Cut on a stable surface.
Date Revised:
II Science and
Developed by:
Revision # 01
 Keep knives clean, sanitised and grease free, all of these will help you have
a firmer grip.
Tips:
 Use a knife suitable for the task and for the food you are cutting.
 Keep knives sharp.
 Carry a knife with the blade pointing downwards.
Using a knife
When using a knife remember to focus on your:
 Stance or posture
 Grip on the handle
 Guiding or free hand
Do not:
 Leave sharp knives loose in a drawer.

 Put knives in the sink.
 Use a knife as a can opener.
 Carry knives while carrying other objects.
 Engage in horseplay with a knife.
 Carry a knife in your pocket.
 Run your fingers down the edge of a knife to test the sharpness.
 Attempt to catch a falling knife.
 Put in the dishwasher.
Washing knives
To prevent rusting and cross contamination, always wash and dry your knife
immediately after you have finished using it. Do not let knives soak, especially if
they have wood handles as the wood can expand when soaked in water.
Storing your knives

Store them in a special knife rack or wooden block. This way you can help keep
the blades sharp by keeping the edges away from hard objects that can dull the
blades.

Date Revised:
II Science and
Developed by:
Revision # 01
Hot holding and cold holding food
If you are holding foods for service, such as on a buffet line or in a cafeteria, then
try to keep hot foods hot and cold foods cold. Hot holding equipment along with
chafing dishes, slow cookers, and warming trays all help to keep ready to eat food
out of the danger zone. All of this equipment is for hot holding only, and should
not be used to reheat or cook food.
Tips:
 Preheat hot holding equipment before you put any food in it. If you don’t
then you’ll be putting food into cold equipment which encourage bacteria
growth.
 Limit the hot holding of food to a maximum of two hours.
 To distribute the heat evenly, make sure to stir the food at regular
intervals.
 Keep the food covered, this not only retains the heat but also stops
contaminates from falling into the food.
 Bring out the food as close as possible to the time of service.
 Keep platters refrigerated until it is time to warm them up for serving.
Pot handles
Turn pot handles away from the front of the stove. This stops children from
grabbing them, and adults from accidentally bumping into them.
Perishable foods
After, a delivery always unload perishable foods first and immediately refrigerate
them.
Using kitchen appliances
 Make sure that all necessary guards are in place before operating any
equipment.
 Do not distract a colleague who is operating dangerous kitchen appliances
like mincers or mixers etc.
 Do not to operate any machinery or use any chemical until it has been
assessed by a qualified person.
 Make sure you are properly trained to use any kitchen appliances.
Date Revised:
II Science and
Developed by:
Revision # 01
 Wash and put away appliances that are not being used, do not leave them
lying around.
 Return equipment to it's correct storage place or location.
 Turn off all equipment and appliances at the end of each shift.
Children and non food workers

Do not allow children, and people not involved in any cooking to roam or loiter
around a food preparation area.
Work surfaces
Make sure that work surfaces and equipment are visually clean, this goes a long
way towards ensuring that they are free from high levels of harmful bacteria.
Clean as you go
Train yourself to 'clean as you go', for instance cleaning up any spillages
immediately.
Cans
Before opening a can of food always clean the top of it first. Remember that once
the can is opened, any food which is not used immediately must be quickly stored
in food grade containers and placed in a refrigerator.
Can openers
Food can be left on any can opener after it has been used, it’s therefore advisable
to clean it after each use.
Plates
Never place cooked food on a unwashed plate that had previously held raw meat,
poultry, or seafood.
Food labels
Take the time to read product labels very carefully, and look for advisory
statements like ‘may contain ingredient X’.

Date Revised:
II Science and
Developed by:
Revision # 01
Ovens
Close oven doors straight after removing or adding food items.
Meat and poultry

Keep meat and poultry in its packaging until just before using.
Towels and sponges
 Replace and wash dish towels and sponges often to prevent the spread of
harmful bacteria throughout the kitchen.
 Do not use damp cloths when lifting hot items of equipment.
Uncovered food
Try not to leave food unattended or uncovered for long periods.
Cutting boards
Use separate cutting boards, dishes, utensils and cooking equipment for
vegetables, raw meat and cooked meats.
Plates
When handling plates and trays do not touch eating surfaces with fingers.
Unused sauces
Keep unused condiments, marinades and sauces separate from leftover ones.
Storing food in the fridge

Store raw meat, poultry and seafood by tightly wrapping it and then placing it on
the bottom shelf of a refrigerator. This basically prevents the raw juices from
dripping on other food.
 Refrigerate or freeze perishables, prepared food and leftovers within 2

hours.
Jewellery
Date Revised:
II Science and
Developed by:
Revision # 01
Do not wear any watches, rings, bracelets or other jewellery when working with
food. Germs can hide under them or just as worse they could accidentally fall off
into the food.
Mitts
Use oven mitts when taking hot dishes from an oven or microwave. Do not use a
wet oven mitt, as it can present a scald danger if the moisture in the mitt is
heated.
Safe food handling
All foods, if handled properly, can be safe. Most instances of food poisoning do
not have to happen at all, and can be avoided by following simple guidelines.
Handling food properly and safely is essential to preventing food borne illness.
This page sets out to offer you the highest quality information on how to handle
food safely, making it safe to eat, and stopping it from spoiling. What you read
here is applicable to a wide range of work and home environments. You will
learn how to prepare, cook, serve and clean-up food in a proper manner. What
you see on this page is knowledge that you would otherwise have to obtain
through on-the-job training, self-study or relevant work experience. You will
learn about:
 Preparing food in a safe manner.

 Serving food in a safe manner
 Stopping the spread of bacteria through cross contamination
 Routines to follow and habits to avoid.
 Presenting food in a hygienic and appetising way.
The importance of following proper safe food handling procedures
From the time the food is delivered to the minute it is served to the customer,
food safety should be at the top of the list. Food business operators in particular
should bear in mind that they are required by law, to ensure that any of their staff
who handle food receive appropriate training in hygiene matters that are in line
with their work activity.

Date Revised:
II Science and
Developed by:
Revision # 01
There is little margin for error in any stage of food handling, whether it is
preparation, processing, packaging, storage, transportation or offering it for sale.
Also, note that if you prepare high risk foods the standards required of you will be
much stricter than if you only prepare low risk foods.
 Protects people from getting sick.

 Protects your businesses reputation with customers.
 Protects your job.
The handling of food can take place during;
 Cooking
 Cooling
 Hot holding
 Preparation
 Purchase
 Receipt
 Re-heating
 Serving
 Storage
General safe food handling tips:
 Do not wipe your hands on your clothing as this can easily transfer
microbes and bacteria.
 Use paper towels to clean up during food preparation and serving.
 Change gloves, utensils and dishes when changing functions. For instance
use one pair of gloves for handling raw meat, and another pair handling
fresh vegetables.
 Never run in food production or service areas
 Try to have just one person serve food that is about to be eaten.
 Prepare precooked frozen foods exactly as the directions/instructions on
the packaging state.
 Have foods ready not any longer than necessary before serving time.
 Prepare and cook only as much food as you intend to use.
 Wash and sanitize flatware or other utensils, which fall to the floor.
 Do not taste foods with any utensil used either to mix or stir food.
Date Revised:
II Science and
Developed by:
Revision # 01
 Pick up and hold all tableware by the handles.
 Store tableware away from dust.
 Be careful when lifting lids from hot food.
 Turn handles of saucepans away from the front of the stove when cooking.
Picking up ready to eat food

Whenever possible always try to handle any food items that are about to be eaten,
with a utensil (i.e. tongs) rather than your bare hands.
Hand washing
Clean hands are essential for working in a kitchen environment. It’s very easy for
bacteria to spread from the food we touch to door handles, plates, cutlery and so
on. Hand washing is one of the best ways to prevent the spread of germs between
people.
When washing your hands try to;
 Use a soap dispenser rather than a bar of soap.

 Wash in a sink that has hot and cold running water.
 Wash in a sink that is separate from one that is used to wash foodstuff and
utensils.
 Dry your hands with paper towels.
Wash your hands after:
 Starting work
 Using the toilet
 Handling raw and cooked foods
 Taking breaks
 Eating
 Drinking
 Smoking
 Coughing, sneezing or blowing their nose
 Touching your hair
 Playing with pets or handling animals
 Scratching
Date Revised:
II Science and
Developed by:
Revision # 01
 Handling refuse or waste materials
 Handling cleaning chemicals
Procedure to washing your hands properly
 Wet your hands

 Rub your hands and wrists with soap
 Lather the soap for 20 seconds
 Rinse thoroughly
 Dry with paper towels or a hot air dryer (remember that wet hands can
carry and transfer more germs than dry ones)
 Turn of the taps with your elbows (if possible) or use a paper towel to do
so.
Hand basins and sinks

The sink you wash your hands in should be separate from ones where you
prepare food or washing dishes. It should be in an accessible place, as this
encourage people to use it and make it more likely to be used.
Gloves
Gloves are ideal for helping you to minimize bare hand contact with any cooked
and ready-to-eat foods. They are there to protect both the food and the worker
(i.e. they can be used to cover damaged skin or protect hands from risk of
developing skin conditions).
Gloves must not be regarded as a “second skin”. They can become contaminated
with bacteria in exactly the same way that hands can. They are not a substitute
for good personal hygiene and hand washing.
 Replace gloves after each task.

 Wash and dry hands thoroughly before putting on any gloves
 Always use single use fresh gloves.
 Throw away plastic gloves after one use.
 The improper use of gloves can increase rather than reduce food hygiene
risks, for instance a punctured glove can lead to glove material ending up
in food.
 Gloves must only be used for one particular task.

Date Revised:
II Science and
Developed by:
Revision # 01
Change gloves:
 At least once every hour.

 If they become contaminated.
 If they tear.
 When switching between handling raw and ready-to-eat foods.
 When changing tasks.
 After mopping, taking rubbish out, sweeping and cleaning.
Handling dishes, crockery and cutlery
 Try not to touch any part of a dish or plate which will come into contact
with a person’s food or mouth.
 Pick up cups and mugs by their handles, your fingers should be outside
cups.
 Place teaspoons so they protrude from a dish.
 Pull out disposable cups from the base of a tube, this prevents your fingers
from going inside the cup.
 Do not use plates which have become cracked or chipped.
Clothes
Try to avoid wearing outdoor clothes in a food preparation area, instead wear
clean, and where appropriate, washable protective clothing.
Wear:
 A clean apron
 Gloves
 Hairnet
 Closed-in shoes to protect your feet, in case of hot spills or breakages.
 Shoes with slip-resistant soles, to stop you from slipping on hot spillages,
etc.
Do not:
 Use your apron to wipe your hands on.

Date Revised:
II Science and
Developed by:
Revision # 01
 Cook in loose fitting clothes.
 Work in the kitchen in soiled clothing.
Personal hygiene
Food service workers must maintain a high degree of personal cleanliness when
receiving, storing, cooking, processing, packaging, transporting or disposing of
food.
Here are some basic tips to follow;
 Keep fingers away from your face, mouth, hair, skin and other parts of the
body.
 Don't brush or comb your hair when you are near food.
 Wash your hands frequently.
 Never smoke in food areas.
 Do not handle food with bare hands – use gloves instead.
 Do not eat or chew gum in food handling areas.
 Don't cough, sneeze, spit or smoke near food and avoid touching your
nose, teeth, ears and hair, or scratching when handling food.
 Do not use fingers to sample food. Always use a clean spoon.
Using knives
Always handle knives and other sharp equipment with care. Accidents involving
knives are common in the catering industry, and usually involve cuts to a person
non-knife hand and fingers. When using a knife always:
 Cut away from yourself or downwards on a chopping board to avoid

cutting yourself.
 Cut on a stable surface.
 Keep knives clean, sanitised and grease free, all of these will help you have
a firmer grip.
Tips:
 Use a knife suitable for the task and for the food you are cutting.
 Keep knives sharp.
 Carry a knife with the blade pointing downwards.
Date Revised:
II Science and
Developed by:
Revision # 01
Using a knife
When using a knife remember to focus on your:
 Stance or posture
 Grip on the handle
 Guiding or free hand
Do not:
 Leave sharp knives loose in a drawer.

 Put knives in the sink.
 Use a knife as a can opener.
 Carry knives while carrying other objects.
 Engage in horseplay with a knife.
 Carry a knife in your pocket.
 Run your fingers down the edge of a knife to test the sharpness.
 Attempt to catch a falling knife.
 Put in the dishwasher.
Washing knives
To prevent rusting and cross contamination, always wash and dry your knife
immediately after you have finished using it. Do not let knives soak, especially if
they have wood handles as the wood can expand when soaked in water.
Storing your knives

Store them in a special knife rack or wooden block. This way you can help keep
the blades sharp by keeping the edges away from hard objects that can dull the
blades.
Hot holding and cold holding food

If you are holding foods for service, such as on a buffet line or in a cafeteria, then
try to keep hot foods hot and cold foods cold. Hot holding equipment along with
chafing dishes, slow cookers, and warming trays all help to keep ready to eat food
out of the danger zone. All of this equipment is for hot holding only, and should
not be used to reheat or cook food.
Tips:

Date Revised:
II Science and
Developed by:
Revision # 01
 Preheat hot holding equipment before you put any food in it. If you don’t
then you’ll be putting food into cold equipment which encourage bacteria
growth.
 Limit the hot holding of food to a maximum of two hours.
 To distribute the heat evenly, make sure to stir the food at regular
intervals.
 Keep the food covered, this not only retains the heat but also stops
contaminates from falling into the food.
 Bring out the food as close as possible to the time of service.
 Keep platters refrigerated until it is time to warm them up for serving.
Pot handles
Turn pot handles away from the front of the stove. This stops children from
grabbing them, and adults from accidentally bumping into them.
Perishable foods
After, a delivery always unload perishable foods first and immediately refrigerate
them.
Using kitchen appliances
 Make sure that all necessary guards are in place before operating any
equipment.
 Do not distract a colleague who is operating dangerous kitchen appliances
like mincers or mixers etc.
 Do not to operate any machinery or use any chemical until it has been
assessed by a qualified person.
 Make sure you are properly trained to use any kitchen appliances.
 Wash and put away appliances that are not being used, do not leave them
lying around.
 Return equipment to it's correct storage place or location.
 Turn off all equipment and appliances at the end of each shift.
Children and non food workers

Do not allow children, and people not involved in any cooking to roam or loiter
Date Revised:
II Science and
Developed by:
Revision # 01
around a food preparation area.
Work surfaces
Make sure that work surfaces and equipment are visually clean, this goes a long
way towards ensuring that they are free from high levels of harmful bacteria.
Clean as you go
Train yourself to 'clean as you go', for instance cleaning up any spillages
immediately.
Cans
Before opening a can of food always clean the top of it first. Remember that once
the can is opened, any food which is not used immediately must be quickly stored
in food grade containers and placed in a refrigerator.
Can openers
Food can be left on any can opener after it has been used, it’s therefore advisable
to clean it after each use.
Plates
Never place cooked food on a unwashed plate that had previously held raw meat,
poultry, or seafood.
Food labels
Take the time to read product labels very carefully, and look for advisory
statements like ‘may contain ingredient X’.
Ovens
Close oven doors straight after removing or adding food items.
Meat and poultry

Keep meat and poultry in its packaging until just before using.
Towels and sponges

Date Revised:
II Science and
Developed by:
Revision # 01
 Replace and wash dish towels and sponges often to prevent the spread of
harmful bacteria throughout the kitchen.
 Do not use damp cloths when lifting hot items of equipment.
Uncovered food
Try not to leave food unattended or uncovered for long periods.
Cutting boards
Use separate cutting boards, dishes, utensils and cooking equipment for
vegetables, raw meat and cooked meats.
Plates
When handling plates and trays do not touch eating surfaces with fingers.
Unused sauces
Keep unused condiments, marinades and sauces separate from leftover ones.
Storing food in the fridge

Store raw meat, poultry and seafood by tightly wrapping it and then placing it on
the bottom shelf of a refrigerator. This basically prevents the raw juices from
dripping on other food.
 Refrigerate or freeze perishables, prepared food and leftovers within 2

hours.
Jewellery
Do not wear any watches, rings, bracelets or other jewellery when working with
food. Germs can hide under them or just as worse they could accidentally fall off
into the food.
Mitts
Use oven mitts when taking hot dishes from an oven or microwave. Do not use a
wet oven mitt, as it can present a scald danger if the moisture in the mitt is
heated.

Date Revised:
II Science and
Developed by:
Revision # 01
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.
Remember these:
 The stock should never be put in the refrigerator while it is hot.

 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.
 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, and pests. 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

Date Revised:
II Science and
Developed by:
Revision # 01
cheesecloth.
2. Cool the stock as quickly as possible as follows:
 Venting - Set the pot in a sink with blocks, rack or some other object
under it. 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.
 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

Date Revised:
II Science and
Developed by:
Revision # 01

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SESSION PLAN

Sector : Tourism Sector (Hotel and Restaurant)

Date Developed: Document No. NTTA-TM1-01

LO 2: Prepare soups required for menu items

Learning Content Methods Presentation Practice Feedback Resources Time

LO 3: Prepare sauces required for menu items

Date Developed: Document No. NTTA-TM1-01

LO 4: Store and Reconstitute Stocks, sauces and soups

Learning Content Methods Presentation Practice Feedback Resources Time

Date Developed: Document No. NTTA-TM1-01

Sector: Tourism Sector (Hotel and Restaurant)

Unit of Competency: PREPARE STOCKS, SAUCES AND SOUPS

Module Title: PREPARE STOCKS, SAUCES AND SOUPS

Asian College of Science and Technology Foundation Inc.

Date Developed: ACCookeryNC II

Performance Criteria Checklist

Self Check Answer Key

Learning Outcome Summary

In our efforts to standardize CBLM, the

Date Developed: ACCookeryNC II

No. Unit of Competency Module Title Code

Date Developed: ACCookeryNC II

UNIT OF COMPETENCY: Prepare stocks, sauces and soups

MODULE TITLE: Prepare stocks, sauces and soups

NOMINAL DURATION: 24 hours

Date Developed: ACCookeryNC II

1. Variety of Stocks, Glazes

1. Ingredients and flavoring agents are used according to standard recipes

2. Variety of stocks, glazes, flavorings, seasonings are produced according to

The participants will have access to:

1. to a fully-equipped operational commercial/ institutional kitchen

Date Developed: ACCookeryNC II

Learning Activities Special Instructions

Date Developed: ACCookeryNC II

Stocks and sauces play an important role in the culinary

flavor, are easy to prepare, and are universally versatile.

Date Developed: ACCookeryNC II

Date Developed: ACCookeryNC II

Date Developed: ACCookeryNC II

2. A lighter, more healthful alternative when preparing sauces or soups.

ANSWER KEY 2.1-1

Date Developed: ACCookeryNC II

Date Developed: ACCookeryNC II

Performance Objective: Given Information Sheet 2.1-1, you should

Supplies/Materials : Flavoring Agents (meat, fishes, chicken and

Equipment : Pots, pans and bowls, measuring cups,

Date Developed: ACCookeryNC II

Date Developed: ACCookeryNC II

Date Developed: ACCookeryNC II

1. Variety of Stocks, Glazes

1. Correct ingredients are selected and assembled to prepare soups, including

The participants will have access to:

1. to a fully-equipped operational commercial/ institutional kitchen

Date Developed: ACCookeryNC II

Learning Activities Special Instructions

Date Developed: ACCookeryNC II

Basic Principles of Preparing Soups

Date Developed: ACCookeryNC II

Meats, Poultry, and Fish

• Poultry needs to be added early enough so that it cooks thoroughly.

Grains and Pasta:

Dense or Starchy Vegetables:

Date Developed: ACCookeryNC II