10

0 ZAMBALES NATIONAL HIGH SCHOOL

Iba, Zambales

Technology & Livelihood

Education- Cookery 10
Guided Learning Activity Kit
- Prepare Stocks for Menu Items-
Quarter III- Week 1

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TLE Cookery – Grade 10
Guided Learning Activity Kit
Prepare stocks for menu items
Quarter 3- Week 1

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Development Team of the Activity Sheet

Writers: Jarad C. Sevilla
Editors: Larry B. Vispo
Reviewers: Saturnina R. Avecilla, EdD
Illustrator: Jarad C. Sevilla
Leonor L. Manalo
Layout Artist: Jarad C. Sevilla
Management Team: Leonardo D. Zapanta, EdD CESO V
Michelle Ablian Mejica, EdD
Manolito B. Basilio, EdD
Garry M. Achacoso
Milma Mendones, EdD
Charlie T. Carreon
Jay Morados

Printed in the Philippines by Department of Education

Region III
Schools Division of Zambales
Zone 6, Iba, Zambales
Tel./Fax No. (047) 602 1391
E-mail Address: zambales@deped.gov.ph

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 Prepare stocks for menu items

Introduction

The French word for stock is fond, meaning bottom, ground, or based.
Since the 16th century, the quality of soups and sauces had depended upon
the stocks that are used as their base. Learning the skill of making stocks will
allow you to build sauces and soups on a strong foundation.
A stock is the liquid that forms the foundation of soups and sauces.
Simmering various combination of bones, vegetables and herbs extract their
flavors to create this foundation.

Learning Competency

Prepare stocks for menu items. (TLE_HECK9-12SSS-IIIa-20

Lesson 1:

Objectives

At the end of this guided learning activity kit, you are expected to:
 Identify the meaning of stock, its classification and ingredients use.
 To understand the guidelines in preparing stocks and different kinds of
spices and seasonings that can be used in stocks.

Review: Let’s check how much have you

learned?
I. IDENTIFICATION:
Direction: Identify the following term to complete the statement. Write the
answer on your answer sheet. (5 pts.)
1._____ are plants or parts of plants like leaves, fruits, tubers, roots, bulbs,
stems, shoots, and flower used in a dish either raw or cooked. Vegetables give
color, texture and flavor to our meals.
2._____ a fat soluble compound responsible for the green color of plants.
3._____ any form of sea life regarded as food by humans.
4._____ fish with fins and internal skeletons
5._____ fish with external shells but no internal bone structure

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 Discussion: Let’s go!

Principles of Preparing Stocks

Stocks- are among the most basic preparations found in professional

kitchen. They are referred to in French as fonds de cuisine, or ―the foundation
of cooking.” It is a flavorful liquid prepared by simmering meaty bones from
meat or poultry, seafood and/or vegetables in water with aromatics until their
flavor, aroma, color and body, and nutritive value are extracted.
It is a clear, thin liquid flavored by soluble substances extracted from
meat, poultry, and fish; and their bones, and from vegetables and seasonings.

Classification of Stocks
1. Chicken stock –made from the chicken
bones

2. White stock – made from beef or veal

bones.

3. Brown stock – made from beef or veal

bones that have been browned in an
oven.

4. Fish stock – made from fish bones and

trimmings left over after filleting

5. Vegetable stock- made from vegetables

with a classic base of chopped up onion,
carrot, celery, and fennel.

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Ingredients in Preparing Stocks

1. Bones
Most of the flavor and body of stocks are derived from the bones of beef, veal,
chicken, fish, and pork. The kinds of bones used determine the kind of stock,
except vegetable stock.

2. Mirepoix
It is the French term for the combination of coarsely chopped onions, carrots
and celery used to flavor stocks.
Basic formula for Mirepoix – used to flavor white stocks and soups, tomato
paste or puree is often included for brown stock, gravy, stew or soup.
2 parts onion
1-part celery
1-part carrot
3. Acid products
Acid helps dissolve connective tissues, and extract flavor and body from
bones.
4. Scraps and left-over
Scraps may be used in stocks if they are clear, wholesome, and appropriate
to the stock being made.
5. Seasoning and spices
Bouquet garni – assortment of fresh herbs and aromatic ingredients tied in a
bundle with string so it can be removed easily from the stock.
Guidelines for preparing stock
1. Follow the correct procedures for cooling and storing stock and make sure
that any stock you use is flavorful and wholesome.
2. Follow the cooking time for stock
The following are approximate cooking time for different stocks; the time will
vary according to numerous factors such as ingredients quality, volume and
cooking temperature.
White beef stock - 8 to 10 hours
White and brown Veal Game stock – 6 to 8 hours
White poultry and Game Bird Stocks – 3 to 4 hours
Fish Stock – 45 minutes to 1 hour
Vegetables Stock – 45 minutes to 1 hour, depending on the
specific ingredients and the size of vegetables cut
3. The stock ingredients are boiled starting with cold water. This promotes the
extraction of protein which may be sealed in by hot water.
4. Stocks are simmered gently, with small bubbles at the bottom but not
breaking at the surface. If a stock is boiled, it will be cloudy.
5. Salt is not usually added to a stock, as this causes it to become too salty,
since most stocks are preserved to make soup and sauces.

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

Different Kinds of Spices and Seasoning

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 Activities
Guided Practice 1: Can you Name Me?
Direction: Carefully read the statement. Use the word bank below to identify
the different terms that has been discuss in this lesson.
White stock Brown stock Chicken stock
Fish stock Vegetable stock Stock

_____1. Stocks that are made from the chicken bones.

_____2. It is made from beef or veal bones that have been browned in an
oven.
_____3. It is made from fish bones and trimmings left over after filleting.
_____4. It is made from beef or veal bones.
_____5. It is made from vegetables with a classic base of chopped up onion,
carrot, celery, and fennel.
_____6. It is a clear, thin liquid flavored by soluble substances extracted from
meat, poultry, and fish; and their bones, and from vegetables and seasonings.

Guided Practice 2: Select Me:

Direction: Read the statement carefully, and then choose the best answer from the
given options. Write only the letter of the correct answer in your answer sheets.

1. It helps to dissolve connective tissues, and extract flavor and body from bones.
a. Mirepoix b. Acid products c. Bones d. Scrap & left- overs
2. Most of the flavor and body of stocks are derived from the bones of beef,
veal, chicken, fish, and pork.
a. Mirepoix b. Acid products c. Bones d. Scrap & left- overs
3. Scraps may be used in stocks if they are clear, wholesome, and
appropriate to the stock being made.
a. Mirepoix b. Acid products c. Bones d. Scrap & left- overs
4. It is the French term for the combination of coarsely chopped onions,
carrots and celery used to flavor stocks.
a. Mirepoix b. Acid products c. Bones d. Scrap & left- overs
5. Assortment of fresh herbs and aromatic ingredients tied in a bundle with
string so it can be removed easily from the stock.
a. Mirepoix b. Acid products c. Bones d. Bouquet garni

Independent Practice
Extend what you've learned! True and False?
Directions: Read each statement below carefully. Place a T on the line if you think a
statement it TRUE. Place an F on the line if you think the statement is FALSE.

_____1. Follow the correct procedures for cooling and storing stock and make sure
that any stock you use is flavorful and wholesome.
_____2. Do not follow the cooking time for stocks.
_____3. The stock ingredients are boiled starting with hot water.

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_____4. Stocks are simmered gently, with small bubbles at the bottom but not
breaking at the surface.
_____5. Salt is not usually added to a stock, as this causes it to become too salty,
since most stocks are preserved to make soup and sauces.
_____6. Meat is added to the stock before the vegetables and the scum that rises to
the surface is skimmed off before further ingredients are added.
_____7. The cooking time for white beef stock is 8 to 10 hours.
_____8. The cooking time for white poultry and game bird stocks is 1 to 2 hours.
_____9. The cooking time for fish stock is 45 minutes to 1 hour.
_____10. The cooking time for vegetables stock is 2 hours to 3 hours, depending on
the specific ingredients and the size of vegetables cut.

Assessment

Directions: Read the paragraph below and answer it briefly. Write the answer in
your paper. Your answer will be graded using the rubrics below.
1. Why is it important to know the right ingredients and cooking time in preparing
stocks? What do you think might happen if you did not follow

CRITERIA 4 3 2 1
Clear Exceptionally Generally Lacks clarity, Unclear,
clear, easy to precise, able to difficult to follow impossible to
follow follow follow
methods
Concise The Explanation The Explanation The Explanation The
posed and used posed, and the posed and Explanation
are advanced methods used methods used are posed and the
methods used
are appropriate. somewhat simple.
are
inadequate
Comprehensive A thorough and Substantial Partial or not full Misunderstan
complete Explanation Explanation ding or
explanation serious
misconception
on the
explanation
Relevant Highly Generally Somewhat Irrelevant
relevant relevant relevant

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 Reflection

Learning Logs
Fill in the blank with your perceptions about the discussion. Copy the
sentences in your answer sheets and fill in the blank.
I learned about
______________________________________________________________________

Knowing about this topic help me

______________________________________________________________________

The part I know the most about is

______________________________________________________________________

The part that is the most confusing is

______________________________________________________________________

I would like to know more about

______________________________________________________________________

References

Book References:

K to 12 Learning Module in Cookery 10 pp.235-241

Website References:

https://www.bcit.cc/site/handlers/filedownload.ashx?moduleinstanceid=8388&da
taid=29491&FileName=soups_and_Sauces_Chapter_20.pdf

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Guided Practice 1
1. chicken stocks
2. brown stocks
3. fish stocks
4. brown stocks
5. vegetable stocks
6. stock
Guided Practice 2
1. b
2. c
3. d
4. a
5. d
Independent Practice
1. T
2. F
3. F
4. T
5. T
6. T
7. T
8. F
9. T
10. F
Assessment and reflection will be check by
the subject teacher.
Key to Corrections
 Acknowledgment

The Schools Division of Zambales would like to express its heartfelt gratitude
to the following, who in one way or the other, have contributed to the successful
preparation, development, quality assurance, printing, and distribution of the
Quarter 3 Guided Learning Activity Kits (GLAKs) in all learning areas across grade
levels as a response to providing the learners with developmentally-appropriate,
contextualized and simplified learning resources with most essential learning
competencies (MELCs)-based activities anchored on the principles of guided learning
and explicit instruction:

First, the Learning Resources (LR) Development Team composed of the writers
and graphic artists for devoting much of their time and exhausting their best efforts
to produce these indispensable learning kits used for the implementation of learning
delivery modalities.

Second, the content editors, language reviewers, and layout evaluators

making up the Division Quality Assurance Team (DQAT) for having carefully
evaluated all GLAKs to ensure quality and compliance to DepEd standards;

Third, the Provincial Government of Zambales, for unceasingly extending its

financial assistance to augment the funds for the printing of these learning resources
for use by learners and parents at home;

Fourth, the teacher-advisers and subject teachers, in close coordination with

the school heads, for their weekly distribution and retrieval of the GLAKs and for
their frequent monitoring of the learners’ progress through various means; and

Finally, the parents and other home learning facilitators for giving the learners
the needed guidance and support for them to possibly accomplish the tasks and for
gradually helping them become independent learners.

To deliver learning continuity in this challenging circumstance would not be

possible without your collective effort and strong commitment to serving our
Zambaleño learners.

Again, our sincerest thanks!

The Management Team

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 For Inquiries of feedback, please write or call

Department of Education- Region III- Division of Zambales

Learning Resource Management Section (LRMS)
Zone 6 Iba Zambales

Tel./Fax No. (047)