STORING STOCKS, SAUCES AND SOUPS
The stock should never be put in the refrigerator
while it is hot. The largevolume of hot liquid can
raise the internal temperature of the refrigerator
to thepoint that the stock will cool sufficiently
within two hours and may warmeverything else
in the refrigerator. A good way to cool the stock
is to place the hotstock pot in a sink full of cold
water and ice cubes until it is lukewarm but
itshould not exceed one hour. After leaving it
uncovered for the first half hour andstirring
occasionally to cool, it should be covered with an
upside down plate toprevent evaporation which
would cause the stock to become too
concentrated.Refrigerated stock cools better in
shallow pans. If covered, stock lasts up to
fivedays 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 cooldry place away
from the moisture, oxygen, lights, and pests.
Food made withstarches contains egg, milk,
cream of other dairy products all of which make
themprone to bacterial contamination and to
food-born illnesses. Sauces made withthese
ingredients should be kept out of the temperature
danger zone. Thickenedsauce should also be
prepared, served, and stored with caution. These
productsshould be stored in the refrigerator and
never left to stay for long at roomtemperature.
Storing Equipments
1.Glass/Plastic Container
2.Stock pot
3.Refrigerator
RECONSTITUTING STOCKS, SAUCES
AND SOUPS
Ways to Reconstitute Stocks
1.Skim the surface and strain off the stock
through a china cup lined withseveral layers of
cheesecloth.
2.Cool the stock as quickly as possible as
follows:Set the pot in a sink with blocks, rack
or some other object under it.This is called
venting. This allows cold water to flow under the
pot oras around it.Run cold water into the sink,
but not higher than the level of
thestock.reconstitute–to add appropriate amount
of water to sauce or soup.sauce–a thickened
liquid used to flavor and enhance other food
Module 4thyr | Lesson 230Stir the pot
occasionally so the stocks cool evenlyCooling
stock quickly and properly is important.
Improperly cool stock canspoil in 6 to 8 hrs.
3.When cool, refrigerate the stock in covered
containers. Stock will keep 2 to3 days if properly
refrigerated. Stock can also be frozen and will
keep forseveral month
Ways to Reconstitute Soups
1. soups are adjusted for consistency and flavour
only when the entire soup has been fully reheated
to at least 80°C.
2. a soup can be thinned by adding water, milk,
or stock.
3. consommé generally has its nutritive value and
flavour increased during clarifying.
Ways to Reconstitute Sauces
1. Portion the sauce in zip lock bags (reusable
silicon bags are more sustainable).
2. Label and date clearly and lay flat to freeze.
3. To defrost the sauce, place in the fridge
overnight. The thawed sauce will look watery
and split.
4. Whisk over low heat in a saucepan to return to
its original consistency.
5. Use immediately.