Las.1 Q4.cookery g11.12 Edited

Republic of the Philippines
Department of Education
REGION V
SCHOOLS DIVISION OFFICE OF CAMARINES SUR
LEARNING ACTIVITY SHEET NO. 1

Name of Student : _______________________________
Learning Area/Grade Level: TVL Home Economics – Cookery 11/12
Date : _______________________________
I. Introductory Concept
Stocks are bases of many soups and sauces. What makes them different one another is
the consistency, seasoning, or flavoring used and the ingredients. Soups are liquid foods
consisting of the broth of meat, seafood or vegetables. They may be thin or thick; hot or cold.
Sauces are highly flavored and thickened liquid flavor over the food to provide coating. They
heighten the flavor of the food to enhance their appearance and make them easy to digest
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.
- 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
Chicken stock – made from the chicken bones.
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White stock – made from beef or veal bones.
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Brown stock – made from beef or veal bones that have been browned in an oven.
https://images.app.goo.gl/E1s3ArmYyhLoZet2A
Address: Freedom Sports Complex, San Jose, Pili, Camarines Sur

Email: deped.camsur@deped.gov.ph
Website: www.depedcamsur.com
Telephone No: (telefax) 8713340 Based on RM 86, s. 2020 with some modifications
REGION V
Fish stock – made from fish bones and trimmings left over after filleting
https://images.app.goo.gl/6p1ckrejyXDTbgcA7
Ingredients in Preparing Stocks

1. Bones
Most of the flavor and body of stocks are derived from the bones of beef, veal, chicken,
fish, and pork. The kinds of bones used determine the kind of stock, except vegetable
stock.
2. Mirepoix
- is the French term for the combination of coarsely chopped onions, carrots and celery
used to flavor stocks.
Basic formula for Mirepoix

- used to flavor white stocks and soups, tomato paste or puree is often included for brown
stock, gravy, stew or soup.
 2 parts onion
 1 part celery
 1 part carrot
3. Acid Products
- Acid helps dissolve connective tissues, and extract flavor and body from bones.
4. Scraps and left-over
- Scraps may be used in stocks if they are clear, wholesome, and appropriate to the stock
being made.
5. Seasoning, Herbs and Spices
- Both spices and herbs are parts of plants (fresh or dried) that are used to enhance the
flavor of foods. Spices are parts of the plant other than the leafy bit such as the root, stem,
bulb, bark or seeds.
Examples of herbs include basil, oregano, thyme, rosemary, parsley and mint.
6. Bouquet garnii
– 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.
STOCKS COOKING TIME

White beef stock 8 to 10 hours
White and brown Veal Game stock 6 to 8 hours
White poultry and Game Bird Stock 3 to 4 hours
REGION V
Fish Stock 3 to 4 hours

Vegetables Stock 45 minutes to 1 hour,
depending on the specific
ingredients and the size of
vegetables cut
3. The stock ingredients are boiled starting with cold water. This promotes the extraction of
protein which may be sealed in by hot water.
4. Stocks are simmered gently, with small bubbles at the bottom but not breaking at the
surface. If a stock is boiled, it will be cloudy.
5. Salt is not usually added to a stock, as this causes it to become too salty, since most
stocks are preserved to make soup and sauces.
6. Meat is added to the stock before the vegetables and the ―scum‖ that rises to the surface
is skimmed off before further ingredients are added.
Different Kinds of Spices and Seasoning

Star anise Bayleaf Cajun Seasoning Cinnamon
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Ginger Mustard Curry Powder Paprika

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Oregano Nutmeg Pepper Rosemary

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II. Learning Skills from the MELCs

LO1. Prepare stocks for menu items
1.1 Use ingredients and flavoring according to enterprise standard;
1.2 Produce variety of stocks according to enterprise standard.

REGION V
III. Activities
Performance Task 1.1- Stock for You!
Direction: Choose one Stock recipe given below and cook it, let your family
members assess it by the use of the rubrics.
Basic Chicken Stock

What I need: 6 cups water
1 pound chicken parts ½ cup cold water
1 large onion 1 egg
3-stalks celery, including some What to wear:
leaves Hair net
1 large carrot Face Mask
1 ½ tsp. salt Apron
3-whole cloves
What to Do:
1. Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken
pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6
cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
2. Remove chicken and vegetables. Strain stock. Skim fat off the surface.
3. To clarify stock for clear soup, removing solid flecks that are too small to be strained
out with cheesecloth, follow this method. Separate the egg white from the egg yolk,
and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and
crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and
let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Basic Vegetable Stock

What I need: 8 sprigs fresh thyme
1 tbsp. olive oil 2-bay leaves
1 large onion 1 tsp. salt
2-stalks celery, including some 2 quarts water
leaves What to wear:
2-large carrots Hair net
1 bunch green onions Face Mask
8 cloves garlic, minced Apron
What to Do:
1. Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the
surface area, the more quickly vegetables will yield their flavor.
2. Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme,
and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
3. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30
minutes. Strain. Discard vegetables.
4. Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn
cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and
leaves), celery root parings, marjoram (stems and leaves), basil, potato parings.
IV. Reflection
Write a reflection of the activity performed. How do you find it? What part of the activity
makes it difficult?
______________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________.

REGION V
V. Rubric for Scoring (if necessary)

Your output will be rated using the scoring rubric below:
Criteria
Can perform the task without supervision, with
Excellent
initiative and adaptability to prepare and cook Stock.
Can perform the task satisfactorily without
Very
assistance or supervision and adaptability to prepare
Satisfactory
and cook Stock.
Can perform the task adequately but requires some
Satisfactory
assistance and/or supervision.
Can perform parts of the task adequately but Needs
requires considerable assistance and/or supervision. Improvement
VII. References:
(Learning Module Cookery Grade 10 pp. 242-254 n.d.)
(TVL Cookery NC II Self Learning Quarter 4, Module 1, pp.3-6 n.d.)
n.d. Learning Module Cookery Grade 10 pp. 242-254.
Logan. n.d. AllRecipes. Accessed MAY 21, 2021. https://www.allrecipes.com/recipe/12983/basic-

chicken-stock/.
n.d. TVL Cookery NC II Self Learning Quarter 4, Module 1, pp.3-6.
Webber, Stan. n.d. AllRecipes. Accessed May 21, 2021. https://www.allrecipes.com/recipe/12982/basic-

vegetable-stock/.
Note: Practice
Health Protocols
at all times.
Prepared by:
Edited Validated:
LEA PRINCESS L. SALAZAR
ALBERT NOLASCO
Teacher-San Ramon HS Bula
Teacher-SJPNHS FRANCIS GREG MARPURI
Teacher-Palsong NHS Bula
CRISTINE Q. GORUBAT
Teacher-San Juan NHS
BELINDA C. RULL
Taecher- Nabua NHS


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Republic of the Philippines

LEARNING ACTIVITY SHEET NO. 1

Chicken stock – made from the chicken bones.

White stock – made from beef or veal bones.

Address: Freedom Sports Complex, San Jose, Pili, Camarines Sur

Ingredients in Preparing Stocks

Basic formula for Mirepoix

STOCKS COOKING TIME

Fish Stock 3 to 4 hours

Different Kinds of Spices and Seasoning

https://images.app.g https://images.app.g https://images.app.g https://images.app.g

https://images.app.g https://images.app.g https://images.app.g https://images.app.g

https://images.app.g https://images.app.g https://images.app.g https://images.app.g

II. Learning Skills from the MELCs

Address: Freedom Sports Complex, San Jose, Pili, Camarines Sur

Basic Chicken Stock

Basic Vegetable Stock

Address: Freedom Sports Complex, San Jose, Pili, Camarines Sur

V. Rubric for Scoring (if necessary)

n.d. Learning Module Cookery Grade 10 pp. 242-254.

Logan. n.d. AllRecipes. Accessed MAY 21, 2021. https://www.allrecipes.com/recipe/12983/basic-

n.d. TVL Cookery NC II Self Learning Quarter 4, Module 1, pp.3-6.

Webber, Stan. n.d. AllRecipes. Accessed May 21, 2021. https://www.allrecipes.com/recipe/12982/basic-

Address: Freedom Sports Complex, San Jose, Pili, Camarines Sur

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