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TECHNOLOGY AND LIVELIHOOD EDUCATION

COOKERY NC II

Quarter 3 – Module 4:
Store and Reconstitute Stocks,
Sauces and Soups
TLE – Grade 10
Quarter 3 – Module 4: Store and Reconstitute Stocks, Sauces and Soups
First Edition, 2020

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Published by the Department of Education

Development Team of the Module

Writers: Sarah Mae B. Labastilla
Editors: Chona C. Alcazar
Reviewers: Alpha DS Palconit
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Layout Artist:
Template Developer: Neil Edward D. Diaz
Management Team:
Josephine L. Fadul – School Division Superintendent
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Christine C. Bagacay – Chief – Curriculum Implementation Division
Alpha DS Palconit – Education Program Supervisor
Lorna C. Ragos – Education Program Supervisor
Learning Resources Management

Printed in the Philippines by ________________________

Department of Education – Region XI

Office Address: ___________________________

Telefax: ___________________________

E-mail Address: ___________________________

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Cookery NC II

Quarter 3 – Module 4:
Store and Reconstitute Stocks,
Sauces and Soups
Introductory Message

This Self-Learning Module (SLM) is prepared so that you, our dear learners,
can continue your studies and learn while at home. Activities, questions,
directions, exercises, and discussions are carefully stated for you to
understand each lesson.

Each SLM is composed of different parts. Each part shall guide you step-
by-step as you discover and understand the lesson prepared for you.

Pre-tests are provided to measure your prior knowledge on lessons in each

SLM. This will tell you if you need to proceed on completing this module or if
you need to ask your facilitator or your teacher’s assistance for better
understanding of the lesson. At the end of each module, you need to answer
the post-test to self-check your learning. Answer keys are provided for each
activity and test. We trust that you will be honest in using these.

In addition to the material in the main text, notes to the Teacher are also
provided to our facilitators and parents for strategies and reminders on how
they can best help you on your home-based learning.

Please use this module with care. Do not put unnecessary marks on any
part of this SLM. Use a separate sheet of paper in answering the exercises
and tests. And read the instructions carefully before performing each task.

If you have any questions in using this SLM or any difficulty in answering
the tasks in this module, do not hesitate to consult your teacher or
facilitator.

Thank you.

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For the learner:

Welcome to the Cookery Alternative Delivery Mode (ADM) Module on (Store

and Reconstitute Stocks, Sauces and Soups)!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and
time. You will be enabled to process the contents of the learning resource
while being an active learner.

This module has the following parts and corresponding icons:

Let Us Learn! In this portion, objective of the

new lesson will be introduced.
This will give you an idea of the
Let Us Try! skills or competencies you are
expected to learn in the module
through pre-test for the learners.
This is where new lesson is
Let Us Study
introduced.
This comprises activities for
independent practice to solidify
Let Us Practice your understanding and skills of
the topic. You may check the
answers to the exercises using the
Answer Key at the end of the
module.
This section provides an activity
Let Us Practice More which will help you transfer your
new knowledge or skill into real
life situations or concerns.
This includes questions or blank
Let Us Remember sentence/paragraph to be filled in
to process what you learned from
the lesson.
This is a task which aims to
Let Us Assess evaluate your level of mastery in
achieving the learning
competency.
In this portion, another activity
Let Us Enhance will be given to you to enrich your
knowledge or skill of the lesson
learned.
Closing note of the relevance,
Let Us Reflect meaning and application of the
concepts and skills developed in
the lesson to real life experiences.

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At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any
part of the module. Use a separate sheet of paper in answering the
exercises.
2. Don’t forget to answer Let Us Try before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind
that you are not alone.

We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!

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 Let Us Learn!

This module is prepared to help you achieve the required learning

outcome; Prepare Soups Required for Menu Items. This will be the
source of information that will enable you to acquire the
knowledge, skills and attitudes in this particular trade
independently at your own pace or with minimum supervision or
help from your instructor.

- Talk to your trainer and agree on how you will both organize
the training of this unit. Read through the learning guide
carefully. It is divided into sections which cover all the skills
and knowledge you need to successfully complete this
module.
- Use the self-check questions at the end of each section to
test your own progress.
- When you have completed this module (or several modules)
and feel confident that you have had sufficient practice, your
trainer will arrange an appointment with you to asses you.
The result of your assessment will be recorded in your
Competency Achievement Record.

This module contains the following Lesson:

1. Store and Reconstitute Stocks, Sauces and Soups.

Learning Objectives:
After reading this information sheet, you are expected to know how to
store and reconstitute stocks, sauces and soups properly.

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 Let Us Try!

Multiple Choice. Directions: Read the questions carefully and select

the letters of the correct answers. Encircle your
answer.

1. It is process of adding appropriate amount of water to sauce or

soup.
a. Clarifying b. storing c. reconstituting d. simmering

2. Select the most appropriate storage conditions for stocks, sauces

and soup
a. Covered with a cartouche, room temperature, labeled and
dated
b. Covered with a cartouche, cool room 1 to 4 degrees Celsius,
frozen 18-24 degrees Celsius, labeled and dated
c. Not covered, bottom shelf of cool room 1 to 4 degrees Celsius,
dated and labeled
d. Covered with plastic cling wrap or containers with lid, labeled
and dated

3. Select the most appropriate way of thawing and serving Meat

sauce
a. Reheat in double boiler, stirring well for smoothness, and
make required additions
b. Heat in a double boiler, adjusting seasonings
c. Thaw in the container in the refrigerator for 2 hours, to serve
cold
d. Heat gently over direct heat and use as required

4. Soups are adjusted for consistency and flavor only when the
entire soup has been fully reheated to at least
a. 65% b. 75% c. 85% d. 95%

5. Which of the following is NOT TRUE in storing and

reconstituting stocks?
a. All containers and utensils used in contact with stocks must
be cleaned and sanitized
b. Stir cooling stocks to evenly reduce the heat
c. Use hot or warm water in the bath
d. Store stock in covered plastic or stainless steel.

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Lesson 1
Store and Reconstitute Stocks, Sauces
and Soups
Let Us Study

Learning Objectives:

After reading this information sheet, you are expected to know how to
store and reconstitute stocks, sauces and soups properly.
Overview

STORING AND RECONSTITUTING STOCKS

Stocks contain high amounts of water and protein. This makes them a
perfect mixture in which to grow bacteria,
so great care should be taken to make
sure they are correctly stored and
handled. The same applies when
reconstituting them.

When reconstituting stocks, the first

thing to do is thaw them in the Cool room.
Once you have done that, make sure you
boil, and then simmer the stock for 4 – 5 http://www.ovenloveblog.com/preparing-for-gaps-intro-my-12-step-checklist/

minutes to kill any bacteria.

Steps in Storing and Reconstituting Stocks:

1. All containers and utensils used in contact with stocks must be cleaned
and sanitized.
2. Stocks can be stored up to one week in the refrigerator or cool-room at
between 1 - 40C.
3. Stocks can be stored up to three months in a freezer at -180C.
4. Glazes and essences may be frozen in cubes or small amounts. Store in
sealed plastic bags and thaw only what is required.
5. Put stock in a container that is 10L or less in size. Quickly cool the stock
to below 40C using a water bath.
6. Stir cooling stock to evenly reduce the heat.
7. Use cold or ice water in the bath. The water should be changed regularly.
8. All stocks must be labeled and dated.

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9. Store stock in covered plastic or stainless-steel containers. Covering
stock prevents contamination.
10. Stored stock can be covered with a cartouche. This is a folded and cut
piece of kitchen paper. It is circular in shape.
11. When using stocks always ensure they are brought to the boil before
or during preparation.
12. In hot climates, stocks should be used when they are ready.

STORING AND RECONSTITUTING SAUCES

Sauces can be kept either refrigerated

or frozen for later use. Generally, you should
not make more sauce than you will use in a
week.

Sauces are generally highly perishable

as they contain water, proteins and
carbohydrates, which favor the growth of
bacteria, yeasts, and molds, so it should be
prepared, served, and stored with caution.
https://www.slideshare.net/DivinaMaranan1/lo4-reconstituting-
stocks-soup-and-sauces

The danger zone for sauces is between 5°C - 60°C. The total time in
the danger zone, including cooling and re-heating times, must be less than
two hours.

Storage

1. All sauces, with the exception of the butter-based emulsion sauces,

should be stored below 4°C and covered. Storage time should be less
than one week.

2. Storage times of frozen sauces should not exceed six months and ideally
should be used under three months.

3. Sauces should be stored in sanitized containers. It is better to use several

smaller sealed containers than a single large one. If sauces are to be
frozen, then they can be packed in sealed plastic bags under vacuum, or
placed in sealed metal or plastic containers.

4. All containers must be labeled and dated and a record kept separately of
what is stored.

5. As with the storage of stocks, a cartouche may be used to cover sauces

although plastic cling wrap and containers with lids are acceptable.

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6. Roux based sauces will form a skin on the top and a cartouche assists in
keeping this soft and minimal.

7. Béchamel Sauce may have dabs of butter placed over the surface whilst
hot to stop skinning but a cartouche is best.

Reconstituting Sauces
Often sauces are made before service and stored. They can be
reheated and used when needed provided certain precautions are taken:

 reheating should be carried out as quickly as possible, stirring

frequently
 do not overheat as this can cause burning
 sauces can be reheated in covered shallow trays in a hot oven to
minimize the likelihood of burning, and when stovetops are in use.
 during service, hot sauces must be held above 60°C
 at the end of service, the reheated sauce should be discarded, as
should any sauce have brought out of bulk storage.

Flour and roux-based sauces will reconstitute but may require some
adjustment when reheated. If possible, modified starch should be
substituted for flour.

There are some differences between reconstituting soups and sauces:

 soups are adjusted for consistency and flavor only when the entire
soup has been fully reheated to at least 75°C
 a soup can be thinned by adding water, milk, or stock
 Consommé generally has its nutritive value and flavor increased
during clarifying.

Storing Equipment

1. Glass/plastic container
2. Stockpot
3. Refrigerator

Basic Sauces (White and Brown)

Preparation and packing

Basic sauces such as white sauce and brown sauce can be frozen in their
simplest form to be finished when thawed, or may have flavorings additions

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made before freezing. Corn flour should be used instead of flour when
thickening is required to avoid curdling or reheating.
Thawing and Serving
Reheat in a double boiler, stirring well for smoothness, and make required
additions.

Storage Time: 1 month

Meat Sauce

https://goodcheapeats.com/make-a-big-batch-of-sauce-to-freeze/

Preparation and packing sauces for serving with pasta, such as Spaghetti
sauce containing meat, freeze very well. After cooking, cool thoroughly, pack
into containers in useable quantities.

Thawing and Serving

Heat gently in a double boiler, adjusting seasonings.

Storage time: 1 month

Tomato Sauce and Puree

https://kalynskitchen.com/how-to-make-and-freeze-tomato-sauce/

Preparation and packing

Tomato sauce and concentrated puree are best frozen in small waxed or
rigid plastic containers, or in ice cube trays, each cube being wrapped in foil
for storage.

Thawing and Serving

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Heat gently in a double boiler and stirring well. Small cubes of sauce or
puree can be put into soups or stews while still frozen and gently stirred to
blend into other ingredients.
Storage time: 12 months

Fruit Sauces

https://practicalselfreliance.com/canning-applesauce/

Preparation and packing

Fruit sauces can be made from sieved fresh fruits, or fruits mixed in a little
water, sieved and sweetened to taste. Sauces can also be made from fruit
juices, sweetened and thickened with corn flour. These should be packed
into small containers or ice cube trays; the cube being wrapped in foil or
plastic cover for storage.

Thawing and Serving

Thaw fruit sauces in the container in the refrigerator for 2 hours, to serve
cold. Alternatively, heat in double boiler and stir gently.

Storage time: 12 months

RECONSTITUTING SOUP AND GRAVY BASES

https://www.thespruceeats.com/how-to-store-gravy-1807769

Beef Soup and Gravy Base, Chicken Soup and Gravy Base, and Ham Soup
and gravy base may be reconstituted and used as bouillon to extend natural
meat juices, or as stock in recipes for soups, gravies, and sauces.

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 The powdered bases are seasoned and when reconstituted in boiling
water will have the characteristic flavor and appearance of a beef broth or
chicken broth or ham stock. When used in preparing a recipe, always check
the seasoning before adding salt.

BASE + BOILING WATER

WEIGHT MEASURE
2 tsp (1-7 gmenv) . . . . . .. 1 cup

l oz . . . . . . . . . . . . . . . . . .. 3 tbsp . . . . . . . . . . . . . . .. 1 qt

4 oz . . . . . . . . . . . . . . . . . . 12 tbsp . . . . . . . . . . . . . . . 1 gal

8 oz . . . . . . . . . . . . . . . . . . 1–8 oz jar . . . . . . . . . . . .. 2 gal

24 oz . . . . . . . . . . . . . . .... 1–No. 2 ½ can . . . . . . . . .. 6 gal

Stock and Bouillon

https://www.thespruceeats.com/how-to- make-rich-beef-stock-3057617

Preparation and packing 

Prepare stock or bouillon from meat, poultry, bones and/or vegetables.
Strain, cool and remove fat. To save freezer space, concentrate until liquid is
reduced by half. Pack in brick or ice cube form, or in containers leaving 1-
inch head-space.

Thawing and Serving

Heat gently over direct heat and use as required.

Storage Time: 1 month

Thick Soups

Preparation and packing 

Prepare soup to basic recipes, but use corn flour if a thickening agent is
required. Porridge oats may be used for meat soups. But rice flour gives a

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glutinous result. Do not add rice, pasta, barley or potatoes. Milk and cream
are better added when soup is reheated.

Thawing and Serving

Heat in a double boiler if curdling is likely to occur, otherwise over direct
heat, stirring well for smoothness.
Storage Time: 2 months

Special notes: Soup tends to thicken during storage. It is better to season

after thawing.

https://lifemadesimplebakes.com/homemade- cream-of-chicken-soup/

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 Let Us Practice

A. Scrambled Words

Direction: Re –arrange the scrambled letters of the words that

are related to storing and reconstituting stocks, sauces and
soups. Write the words on the blank.

1. GINTUTIRSNOECR _____________________
2. OSTRIGN _____________________
3. ONCAINTRES _____________________
4. SKOCST _____________________
5. SECUAS _____________________
6. PUOSS _____________________
7. TAEHERNGI _____________________
8. RACEHCUOT _____________________
9. GNIZEERF _____________________
10. NGIWHTA _____________________

B. Define Me
Direction: Choose five words above and give the definition of each word.

________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

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 Let Us Practice More

Direction: Arrange the following steps in storing and reconstituting stocks,

sauces and soups. Use A for the first step B for second and so on. Write your
answer on the space provided before the number.

A. Storing and Reconstituting Sauces

____1. All sauces, with the exception of the butter-based emulsion

sauces, should be stored below 4°c and covered. Storage time should
be less than one week.

____2. All containers must be labeled and dated and a record kept
separately of what is stored.

____3. Sauces should be stored in sanitized containers. It is better to

use several smaller sealed containers than a single large one. If sauces
are to be frozen, then they can be packed in sealed plastic bags under
vacuum, or placed in sealed metal or plastic containers.

____4. Béchamel sauce may have dabs and butter placed over the
surface whilst hot to stop skinning but a cartouche is best.

____5. As with storage of stocks, a cartouche may be used to cover

sauces although plastic cling wraps and containers with lids are
acceptable.

____6. Storage times of frozen sauces should not exceed six months
and ideally should be used under three months.

____7. Roux based sauces will form a skin on the top and cartouche
assists in keeping this soft and minimal.

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 B. Storing Stocks

____1. All containers and utensils used in contact with stocks must be
cleaned and sanitized.

____2. Use cold or ice water in the bath. The water should be changed
regularly.

____3. Stocks can be stored up to one week in the refrigerator or cool-

room at between 1-4°C.

____4. Store stock in covered plastic or stainless-steel containers.

Covering stocks prevents contamination.

____5. All stocks must be labeled and dated.

____6. Stir cooling stock to evenly reduce the heat.

____7. Stored stock can be covered with a cartouche. This is a folded

and cut piece of kitchen paper. It is circular in shape.

____8. When using stocks always ensure they are brought to the boil
before or during preparation.

____9. In hot climates, stocks should be used when they are ready.

___10. Stocks can be stored up to three months in a freezer at 18°C.

___11. Glazes and essences may be frozen in cubes or small amounts.

Store in sealed plastic bags and thaw only what is required.

___12. Put stocks in a container that is 10L or less in size. Quickly

cool the stock to below 4°C using a water bath.

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 Let Us Remember

Awesome! Now, let us gather what we have learned.

Identification: Supply the missing word/term to complete the

cluster.

1. ____________ should be carried out as quickly as possible,

stirring frequently.
2. ____________ can be reheated in covered shallow trays in
hot oven to minimize the likelihood of burning, and when
stovetops are in use.
3. During service, hot sauces must be held above
____________.
4. ____________ are adjusted for consistency and flavor only
when the entire soup has been fully reheated to at least
75°C.
5. A soup can be thinned by adding water, milk, or
____________.
6. Consommé generally has its nutritive value and value
increased during ____________.
7. ____________ and ____________ based sauces will
reconstitute but may require some adjustment when
reheated.
8. ___________ can be made from sieved fresh fruits, or
fruits mixed in a little water, sieved and sweetened to
taste.
9. Prepare soup to basic recipes, but use ___________ if a
thickening agent is required.
10. Beef soup and gravy base, chicken soup and gravy
base may be ___________ and used as bouillon to extend
natural meat juices, or as stock in recipes for soups,
gravies, and sauces.

Let Us Assess

It’s time to try the fruit of our journey!

True or False: Write T if the statement is true; F if false.

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1. Sauces are generally highly perishable as they contain water,
proteins and carbohydrates, which favor the growth of bacteria,
yeasts, and molds, so it should be prepared, served, and stored
with caution.
2. The danger zone for sauces is between 61°C-80°C.
3. The total time in the danger zone, including cooling and re-heating
times, must be more than 2 hours.
4. When reconstituting stocks, the first thing to do is thaw them in
the cool room.
5. Simmer the stock for 4-5 minutes to kill any bacteria.
6. All containers and utensils used in contact with stocks must be
cleaned and sanitized.
7. Stocks can be stored up to five months in a freezer at 180°C.
8. Storage times of frozen sauces should not exceed six months and
ideally should be used under three months.
9. All containers must be labeled and dated and a record kept
separately of what is stored.
10. Reheating should be carried out as quickly as possible, stirring
frequently.

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 Let Us Enhance

You are amazing! This would be easy lemon squeazzy!

Photo Grid

Direction: Make a portfolio (collage or scrap book) of different

stocks, sauces, and soups. Includes description, ingredients, and
procedures, storing procedures and how it is reconstituted. Your
output will be evaluated using rubrics.

Let Us Reflect

Congratulations! Let us ponder to this thought!

Direction: Write your answer on the space provided.

Why do we need to store and reconstitute

stocks/sauces and soup?

____________________________________________
____________________________________________
____________________________________________
___________________________________________

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 Answer key to Activities

Let Us Practice! Let Us Practice Let Us Remember!

More!
1. Reconstituting
1. Reheating
2. Storing A.
2. Sauces
3. Containers 1. A 3. 60ºC
4. Stocks 2. D 4. Soups
5. Sauces 3. C 5. Stock
6. Soups 4. G 6. Clarifying
7. Reheating 5. E 7. Flour and roux
8. Cartouche 6. B 8. Fruit sauces
9. Freezing 7. F 9. Cornflour
10. Thawing 10.Reconstituted
B.
1. A
Let Us Assess! Let Us Enhance! 2. G
3. B
1. T Answers may 4. I
2. F vary 5. H
3. F 6. F
4. T Let Us Reflect!
7. J
5. T 8. K
6. T Answers may
9. L
7. T vary
10.C
8. F 11.D
9. T 12.E
10.T

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 References

https://sielearning.tafensw.edu.au/MTH/sithccc010a/tools/store/perso/st_sauce.html

http://fdrrecipes.com/22-recipes/soups-and-stews/305-stocks-soups-and-sauces.html

https://www.craftsy.com/post/how-to-store-stock/#

Technical Vocational Livelihood Education – Cookery Module Manual

Published by Department of Education

17
For inquiries or feedback, please write or call:

Department of Education –Region XI

F. Torres St., Davao City

Telefax:

Email Address: lrms.regionxi@deped.gov.ph

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