Department of Education

SPTVE
COOKERY
10
Preparing Stocks, Soups, and

Sauces Module 1

JESUSA M. PALMA
ESTELITA T.
ROMANO
Writers

ELEANOR DESPUIG
Validators

0
INTRODUCTION

The Department of Education, Local Government, Division of Muntinlupa City and the
respective schools collaborate to find solutions and interventions for the continuous learning
to happen in times of pandemic. Cooperation among teachers, parents and students are
expected and highly appreciated to achieve the academic and skills performance of our
learners through the use of different modalities. One of these modalities is the modular
approach.

This module gives focus in Cookery 10, a specialization under Technical Vocational
Education. There are four competencies and self-paced lessons with relevant activities and
assessments anchored in Department of Education’s most essential learning competencies
which will hone the knowledge, values and skills of the learners.

HOW TO USE THIS MODULE

Here are some reminders on how to use this module.

1. Answer the pretest before you proceed to the different activities. The pretest
determines how much you know about the lessons and identifies the areas you ought
to learn more.
2. This module contains pertinent information and activities. Go over the information and
activities carefully. If you encounter problems, do not hesitate to consult your teacher
for assistance through any form of communication except face to face until we are
told to do so. Your parents may assist you in learning process or in some
activities/task.
3. For every lesson/learning outcome, perform the enrichment activities to develop your
knowledge and skills
4. After finishing the lessons and learning activities answer the self-check quizzes,
assessment activities and post-test to determined how much you have learned.
5. All the activities, tests, quizzes, tasks should be written in your notebook or file in
your portfolio. Make it clean, orderly and be creative.
6. Lastly, in times of pandemic, patience is the key… Knowledge is the door to your
goals and stairs to your success … KEEP LEARNING!

1
 WHAT IS THE MODULE ABOUT?

This module covers the skills, knowledge, and attitudes required to prepare various
stocks, sauces, and soup in a commercial kitchen or catering operation.

WHAT WILL YOU LEARN?

 Prepare stocks and soup required for menu items

 Prepare sauces required for menu items
 Store and reconstitute stocks, sauces, and soups
 Evaluate the finished product

WHAT DO YOU ALREADY KNOW?

Let’s us find out how much you already know on how to prepare stocks, soup and sauces.
Answer the pretest and check honestly.

PRE-TEST
Direction: Read and understand the questions below. Choose the letter of the correct answer
and write it on your answer sheet or notebook.

1. What is the process of clearing out stocks using egg white or crushed eggshell to remove
impurities from the stock?
A. caramelization B. clarificationC. purification D. substitution
2. Which of the following stocks uses veal or chicken bone as its main ingredient?
A. brown stock B. prawn stock C. ham stock D. white stock
3. The liquid in which meat, fish, and vegetable have been cooked is
A. glaze. B. stock. C. sauce. D. water.
4. Which of the following stock uses chicken bone as its main ingredient?
A. fish stock B. prawn stock C. ham stock D. white stock
5. How many percent of celery in mirepoix?
A. 10% B. 25% C. 35% D. 50%
6. Among the different types of stock, which one is the easiest to prepare?
A. brown stock B. white stock
C. fish stock D. vegetable stock
7. What is the process of removing floating water from stock.
A. amber B. drizzle C. sip D. skim
8. As a rule, this should not be added to the stock because it causes saltiness.
A. herbs B. spices C. salt D. sugar
9. to cook very gradually in water just below the boiling point is
A. boiling. B. frying. C. simmering. D. stewing.
10. What is the process of eliminating floating substance from surface of liquid like stocks?
A. bath B. sweat C. swipe D. scum
11. Which of the following is a clear soup?
A. bouillon B. cream C. bisques D. puree
12. Which of the following examples is a thick soup?
A. bisques B. consommé C. bouillon D. fruit
13. A flavor builder which is a combination of onion, carrots, and celery is called
A. Bouquet garni. B. Mirepoix. C. Sachet. D. Onion pique.
14. It refers to a bundle of herbs usually tied together with string
A. Bouquet garni. B. Mirepoix. C. Sachet. D. Onion pique.
15. Which of the following is NOT a thickening agent?
A. flour B. rice C. grain D. salt
16. Which of the following is not a dessert soup?
A. ginataan B. puree C. Oshiruko D. Tong sui
17. How many percent of onion in mirepoix?
A. 10% B. 25% C. 35% D. 50%
18. Which sauce has three basic ingredients like butter, egg yolk, and lemon juice?
A. Hollandaise B. Veloute C. Béchamel D. Savory
19. What is the savory color of meat while cooking?
A. bouillon B. fumet C. ham stock D. white stock
20. Which of the following is not a thickening agent?
A. dairy cream B. flour C. egg D. spices
 Lesso n Preparing Stock Required for Menu Items
1

WHAT WILL YOU LEARN?

The lesson deals with the classification of ingredients used in the standard recipes,
culinary terms and stock, clarifying agents used in preparing stocks. It also deals with the
selection of stocks, conveniences and substitute products and the common problems and
how to identify and resolve them.

WHAT IS THE LESSON ABOUT?

At the end of the lesson, you should be able to:

1. define culinary terms about stocks

2. explain main types of stocks
3. prepare stocks for required menu item
4. follow sanitary procedures and safety precaution

Activity 1.1

Before we move on, let’s see if you can still remember your past lessons when you were in
TVE.
Direction: Copy and answer in your notebook. Encircle all the terms in TVE.

TERM
HUNT
»Let’s define some terminologies about stocks. Supply the missing letters to form the term
that refers to the given meaning. Write the answer in your notebook.

Activity 1.2

1. – clearing out stocks using egg white or crushed eggshell to

remove impurities from the stocks
2. _ - a combination of 25% cubed carrots, 25% chopped celeries and 50%
chopped onions simmered and served as flavoring.

3. – is the foam or froth that floats on the surface of liquid

4. – to cook very gradually in water just below the boiling point

5. – to eliminate floating substance from surface of s liquid like stocks

Information Sheet 1.1

Stocks are great enhancement of flavor in food. The most

basic food preparation is that of quality stocks. They are made
by simmering meat, poultry, seafood, and vegetables in liquid to
attract flavor, color, body, aroma, and nutrient values. A very
flavorful liquid that is carefully and properly made can produce a
variety of products. It can be used as a basic in soups, sauces
and other preparation.

A. Types of Stock

1. White stock or Fond Blanc is made by gently simmering poultry, beef or fish bones. The
aromatics in water are appropriate to extract the water-soluble proteins that provide flavor
and body. It is a clear and colorless liquid.
2. Brown Stock of Fond Brun is made by browning meat and bones of beef, veal, or game
through roasting with aromatic vegetables. It is an amber liquid.
3. Fumet is made with fish bones in which bones and mirepoix are allowed to cook before
the liquid is added. The technique is known as sweating method. It is a highly flavored
stock.
4. Court Bouillion is an aromatic vegetable broth that is commonly used for poaching fish but
it may also be used for cooking vegetables that are supposed to be served chilled or “a la
grecque.” It usually has wine or vinegar.
5. Remoullage is made from bones that have already been used. This stock is less strong. It
is a second stock which is usually reduced to make a glaze.

6
6. Broth or Bouillion is the liquid that is produced from simmering meat. It maybe used as a
basis for soup, stew, and braises, but it can also be used as a soup.
7. Jus – is a rich, lightly reduced stock used as a source for roasted meat. This is done by
deglazing the roasting pan, then reducing to achieve the rich flavor desired.
8. Ham stock – made from ham hocks
9. Prawn stock –made from boiling prawn shells
10. Vegetable stock –made from vegetables
11. Master stock – a special Chinese stock used primarily for poaching meats, flavored with
soy sauce, sugar, vinegar, ginger, garlic and other aromatics.
12. Glace viande –a stock made from bones, usually from veal, that is highly concentrated
by reduction.

B. Rules for Preparing Stocks

1. The stock ingredients are boiled starting with cold water. This promotes the extraction of
protein which may be sealed in by hot water.
2. Stocks are simmered gently, with bubbles just breaking the surface, and not boiled. If a
stock is boiled, it will be cloudy.
3. Salt is not usually added to a stock, as this causes it to become too salty, since most
stocks are reduced to make soups and sauces.
4. 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.

C. Ingredients of Stock

1. Bones – the flavor of the stock comes from the cartilage and connective tissues.
2. Mirepoix – a combination of onion, carrots, celery and sometimes other vegetables (carrot
skins and celery end.)
3. Herbs and Spice – their use depends on availability and local traditions (The bouquet
garni for "garnished bouquet") is a bundle of herbs usually tied together with string and
mainly used to prepare soup, stock, and various stews. The bouquet is cooked with
the other
 ingredients, but is removed prior to consumption. Example of this are parsley, bay leaves,
and thymes).

D. Flavoring Agents
1. herbs 2. flavor enhancers 3. oil extract

E. Convenience and Substitute Products

1. bouillon cubes or powder
2. flavoring enhancer
3. flavoring packs

F. Clarifying Agent
1. chopped lean meat 4. herbs and spices
2. egg whites 5. egg shell
3. mirepoix 6. acidic ingredients (tomatoes, wine, lemon juice)
Activity 1.3

Direction: Fill-in the pots. (STOCK, type of stock, ingredients) Copy the activity in your
notebook and answer.
 Self-check 1.1

Direction: Read the following questions carefully and choose the letter of the correct answer.
Write your answer in your test notebook.

1. What do you call the liquid in which meat, fish, and sometimes vegetables have been
cooked?
A. glaze B. stock C. water D. sauce
2. Which of the following stocks use veal bone as its main ingredient?
A. brown stock B. prawn stock C. white stock D. ham stock
3. What kind of stock uses fish as its main ingredients?
A. brown stock B. glace viands C. fish stock D. ham stock
4. What stock uses chicken bone as its main ingredient?
A. fish stock B. ham stock C. prawn stocks D. white stocks
5. Which one is the easiest to prepare?
A. brown stock B. white stock C. fish stock D. vegetable stock

Activity 1.4

Direction: Copy or make your own stock recipe. Write it in one whole index card. Make a
compilation of recipes and it will serve as your reference.
Suggested recipe
BASIC WHITE STOCKS
INGREDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
½ kg. Chicken bones stockpot
1-2 liters water (cold) stove
100 g. onions chopped measuring cup measuring
50 g. carrots chopped spoon wooden spoon
50 g celery chopped
MIREPOIX refrigerator
½ teaspoon strainer
peppercorn
1 pc.
cloves
1 pc.
bay leaf dried
1 stem
parsley BOUQUET GARNI
1 pc.
thyme
Procedure:
1. Wash and cut the ingredients properly
2. Place bones in the stock pot cover with cold water bring to boil.
3. Reduce heat to simmer, and skim the scum. Add the mirepoix.
4. Strain to several layers of cheese cloth.
5. Cool the stock and place in suitable container
6. Store in freezer for longer shelf life.

BASIC BROWN STOCKS

INGREDIENTS TOOLS AND
QUANTITY DESCRIPTION EQUIPMENT
1/2 kg. bones (veal or beef) stockpot
1-2 liters water (cold) stove
100 g. onions chopped measuring cup measuring
50 g. carrots chopped MIREPOIX spoon
50 g celery chopped wooden spoon roasting
½ teaspoon peppercorn pan
1 pc. cloves oven
1 pc. bay leaf dried BOUQUET
1 pc. thyme GARNI
1 stem parsley

Procedure:
1. Roast bones to make it brown in a hot oven 400 °F.
2. Remove bones from pan and set aside oil from the pan
3. Toss the mirepoix in the pan and place with bouquet garni in a stock pot.
4. Cover with cold water and bring to simmer. Skim and let stock continue to simmer.
5. Deglaze the pan with water and add to stock.
6. Continue to simmer, skimming the surface as necessary.
7. Strain to several layers of cheese cloth.
8. Cool the stock and store in freezer.

LET US REMEMBER!

There are many kinds of stocks that we can prepare. In order to have an aromatic
palatable stock, you should take into consideration its preparation, the correct ingredients
to be used, the neatness of presentation and most especially, the nutritive value of the
product.
 HOW MUCH HAVE YOU LEARNED?

Performance Task 1.1

Direction: Choose from the two main types of stock. You need adult supervision in
preparing stock. Copy score sheet in your notebook.

PERFORMANCE STANDARDS

For acceptable achievement, all items should receive

an 1 2 3 4

answer. Work carefully and answer honestly

1. Cut the bones into required pieces.
2. Rinse properly to remove impurities that cloud the stock.
3. Place the bones in the stockpot and cover with cold water
to speed extraction
4. Bring water to boil and then reduce to simmer.
Skim the scum.
5. Keep the water level above the bones
6. Add mirepoix
7 Simmer for recommended length of time
8 Strain through several layers of cheesecloth
9. Cool the stock as quickly as possible
10. When cool, refrigerate the stock properly in covered
containers to keep for 2-3 days.
11. Follow sanity procedures and safety precautions
Name of student: Assessed by:

SIGNATURE OVER PRINTED NAME SIGNATURE OVER PRINTED NAME

 Activity 1.5

Direction: Copy and answer the activity. Supply word or group of words about what have you
learned in this topic. Examples are given.

Lesso
n Preparing Soup Required for Menu Items
2

WHAT WILL YOU LEARN?

The lesson is about culinary terms, kinds of soup, ingredients, thickening agent, other
types of soup, preparing and presenting soup.

WHAT IS THE LESSON ABOUT?

At the end of the lesson, you should be able to:

1. define culinary terms about soup

2. identify different kinds of soup
3. prepare soup for required menu item
4. follow sanitary procedures and safety precautions
 Activity 2.1

Before we move on, let’s see if you remember your past lessons about stocks.
Direction: Match column A to column B.
Column A Column B
1. white stocks A. roasted meat
2. carrot B. chicken or veal meat
3. onion C. 50%
4. acid ingredient D. lemon
5. brown stock E. 25%

Activity 2.2

Direction: Choose two letters to unlock the puzzle.

Guide Questions:
Direction: Write your answer in your notebook.

1. What are the two letters we need to unlock the puzzle?

2. What is the picture about?

LET US STUDY
Activity 2.3

»Let’s define some terms about soup. Arrange the jumbled letters. Write the answer in your
notebook.

1. céoomnms – transparent rich flavorful soup.

2. Rcehdow – a soup made of shellfish or fish stewed vegetables often in milk.
3. Uoksihre– a popular soup in japan made of bean.
4. nbooluli– a clear soup from beef, chicken, and other meat.
5. orbht – a fluid food made by boiling meat and vegetable in water
 Information Sheet

Soups are gently simmered liquid with a major flavoring component

from meat, poultry, fish, shellfish and vegetables. It should also have
herbs and spices to enhance flavor and to reduce the use of salt.

A. Kinds of Soups:

1. Clear soups are clear, flavorful broths that are amber to

brown in color. They are very similar to stocks, except that
broths are based on meats rather than bones so they are richer
and have a more defined flavor. Broths can be used as a liquid
in preparing broths. A good quality broth should be clear,
aromatic and rich-tasting with a very evident flavor of the major
ingredient. One strong and clear broth or stock is a consommé.
It is made by combining lean chopped meat, egg whites,
mirepoix, herbs
and spices and an acidic ingredient like tomatoes, wine or lemon juice. The combination is
called “clarification” since the particles that make the broth appear cloudy are trapped as it
cooks. A good quality consommé is crystal – clear, has a good body, amber to brown in color
and completely fat-free.
 Bouillon – a clear soup from beef, chicken or other milk
 Consommé – a clear soup made from chicken and veal and sometimes boiled water.
 Broth – made from vegetables and meat stock

2. Thick soup is a cream soup based on béchamel sauce and is

finished with a heavy cream. A béchamel sauce is milk thickened with
roux. But some thick soups are veloute sauce-based, stock thickened
with roux. A veloute sauce base is usually finished with a liaison of
heavy cream egg yolk. A thick soup should have a velvety smooth
texture and the thickness of heavy cream. It is always essential to
strain out the solids and at times to puree and put back in the soup. Cream soups may be
served hot or cold.
A kind of cream soup based on crustaceans like shrimps and lobsters is bisque. It is made
by simmering a crustacean in a stock or a fish fumet.
Another thick vegetable soup is the chowder made with broth, milk or water as base, then
thickened with roux. Cold, thick soups such as
vichyssoise are simply cream soups served cold. Others like gazpacho or a chilled
cantaloupe soup are based on a puree of cooked or raw ingredients brought to the correct
consistency by adding fruits or vegetable juice as a liquid
Thick soup (depends upon the thickening agent)
 Purees – vegetable soup thickened with starch
 Bisques – made from pureed shellfish thickened with cream.
 Cream soup – thickened with béchamel soup.
 Veloutes – soup thickened with egg, butter and cream.
 Chowder – soup made from fish, clam or vegetables like corn, potatoes; and spinach
thickened with butter milk and flour.

B. Other Types of Soup

1. Dessert soup
a. Ginataan – a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl
serve hot or cold.
b. Osheriku – a Japanese asuki beans soup
c. Tonge sui – a Chinese soup
2. Fruit Soup can be served hot or cold depending on the recipe where dried fruits are used
like raisins and prunes. Fruit soup may include milk, sweet or savory dumplings, spices or
alcoholic beverages like brandy and champagne.
3. Cold soup are variations on the traditional soup wherein the temperature when served is
kept at or below temperature.
4. Asian soup is a traditional soup which is typical broth, clear soup, or starch thickened soup.

C. Other Thickening Agents

1. rice 3. grain
2. flour 4. corn starch
D. Ingredients of Soup
n
 Activity 2.4

Direction: Fill up the bubbles with difference between clear and thick soup

Double Bubble Map

Nutritious

CLEAR SOUP THICK SOUP

Light
meal

Self-check 2.1

Direction: Read the question carefully and choose the letter of the correct answer. Write your
answer in your test booklet.
1. Which of the following is a clear soup?
A. bouillon B. cream C. bisque D. puree
2. What substance is added that gives taste to the food?
A. decoration B. seasoning C. flavoring D. thickening
3. What type of soup can be served either hot or cold?
A. ancient soup B. dessert soup C. cold soup D. fruit soup
4. What utensil is appropriate in serving hot soup?
A. bowl B. soup bowl C. basin D. tray
5. What makes a soup appetizing?
 A. garnish B. taste C. ingredients D. price

Activity 2.5

Direction: Copy or make your own stock recipe. Write it in ½ index card. Make a compilation
of recipes and it will serve as your reference.

Suggested recipe

CREAM OF POTATO SOUP

INGREDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
½ cup chopped bacon casserole
¾ kg potatoes gas or electric
3 cup water stove
2 bulb onions, chopped
knife
1 whole chicken bouillon cube
chopping board
2 cup hot water
strainer
¼ cup butter
¼ tsp. pepper saucepot
2tbsp. all-purpose flour measuring cup
½ tsp. salt measuring
1½ c all-purpose cream spoon wooden
spoon soup ladle

Procedure:
1. Cook bacon until crispy. Cool. Set aside, peel potatoes and cut into cubes, place in a
saucepot and add water and chopped onions. Bring to a boil and cook until potatoes are
tender. Remove potatoes and sere the broth.
2. Add chicken bouillon cube to the reserved potato broth to make potato chicken broth and
stir until dissolved. Add the hot water. Place cooked potatoes in blender in 2 batches, adding
¾ cup of the potato-chicken broth with each batch. Cover and blend for 1 minute or until
smooth. Set aside.
3. Melt butter in a. Add flour, salt and pepper. Add cream all at once. Cook stir until slightly
saucepan thickened and bubbly. Cook 1 minute more. Stir until heated through. If necessary,
stir in additional milk to make the desired consistency. Serve with sprinkled bacon bits.

EGG DROP SOUP

INGREDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION

6 ½ cups prepared basic chicken stock casserole

2 tbsp. light soy sauce sherry stockpot with cover
2 tbsp. white pepper gas or electric stove
¼ tsp. salt knife
2 large egg whites chopping board
1 tbsp. sesame oil mortar and pestle
2 tbsp. cornstarch strainer measuring spoon/cup
1/8 tsp eggs wooden spoon
2 large scallions , thinly slice soup ladle
1 tbsp.

Procedure:
1. In a 2-quart soup pot, hear 6 cups of chicken broth to a simmer. Add the soy sauce,
sherry, pepper, and salt.
2. Beat the egg whites lightly. Drizzle into the chicken broth mixture 3. Mix the cornstarch
with the remaining ½ cup chicken stock until lump free. Add to the soup. Stir in the sesame
oil garnish with scallions and serve hot.

CHICKEN AND CORN CHOWDER

INGREDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
 100 grams butter casserole
1/2 tsp. salt stockpot with cover
1 pc carrot gas or electric stove
1 pc onion, sliced knife
3 cup water chopping board
2 strips bacon strips mortar and pestle
1/4 cup chopped onion strainer
1/4 cup cubed celery measuring cup
1/4 cup cube carrot measuring spoon
4 cup chicken stock wooden spoon
1/4 cup all-purpose flour soup ladle
1/2 cup small corn kernels

Procedure:
1. In a saucepan, put chicken breast, salt, carrot, onion, and water. Bring to a boil. Cook for
20 minutes.
2. Strain out chicken stock. Set aside. Remove chicken breast. Slice meat into cubes. Set
aside.
3. In a sauté pan, put bacon strips. Cook until brown. Set aside cooked bacon strips.
4. Retain about 2 tablespoons of the bacon drippings.
5. In a saucepot, using the bacon drippings, sauté onions until soft. Add chicken meat. Mix
well. Add flour. Stir well.
6. Add the chicken mixture. Let it simmer. Stir until thick.

LET US REMEMBER!

There are many kinds of soup that we can prepare. In order to have an aromatic
and palatable soup, you should take into consideration how it is being prepared, correct
ingredients used, neatness of preparation and most especially the value of the product
 Activity 2.6

HOW MUCH HAVE YOU LEARNED?

Direction: Make an acrostic. Write sentence about soup, the sentence should begin with the
given letters, Do this in long bond paper.

Example: S- is for scum, scum is foam that floats on the surface of liquid

S-

T-

O-

C-

K-

S-

Performance Task 2.1

Direction: Choose one from the different soup recipes. Prepare soup using score as a guide
and follow the instruction carefully. You need adult supervision in preparing soup. Copy
score sheet in your notebook.

Criteria for Evaluating Soup Good Fair Poor

(3) (2) (1)
I. Name of Products:
1. General Appearance
a. attractive and appealing to appetite
b. pleasing and good color combination
c. ingredients cooked just right
2. Palatability
a. delicious
b. taste just right
3. Nutritive value
a. highly nutritious
II. Procedures:
 1. Use of Resources:
a. working table is kept orderly while preparing the
ingredients
b. use only the proper and needed utensils and dishes
c. use time-saving techniques and available devices
2. Cleanliness and sanitation
a. well- groomed and properly dressed for cooking, use of
clean apron, hair nets, hand towel and pot holder
b. Sanitary handling of food
c. Follow safety precautions
3. Conservation of nutrients
a. proper preparation and cooking procedures
b. following the recipe correctly

Score: (maximum 45 points)

TOTAL SCORE
Name of student: Assessed by:

SIGNATURE OVER PRINTED NAME SIGNATURE OVER PRINTED NAME

Enrichment Activity 2.1

Direction:

1. Search for recipes into which stocks can be used and make an album.
2. Collect or search at least 5 recipes of soup in different region in the Philippines
3. Create one soup recipe using relief goods available in your kitchen. Prepare your created
recipe. Ask for adult supervision in preparing.
 Lesson 3
Preparing Sauces Required for Menu Items

WHAT WILL YOU LEARN?

This lesson deals with the classification of sauces, common culinary terms on
sauces, different thickening agents for sauces, bases for a variety of sauces and common
problems on sauces.

WHAT IS THE LESSON ABOUT?

At the end of the lesson, you should be able to:
1. apply common culinary terms in sauce
2. identify kinds of sauces
3. enumerate different thickening agents
4. prepare sauce for required menu item
5. follow sanitary procedures and safety precautions.

Activity 3.1

Before we move on, let’s see if you remember your past lessons about soup. Copy the activity
sheet. Classify the following soups. Write it in the space provided for.
LET US STUDY
Activity 3.2

»Let’s define some terminologies about sauce. Copy the activity sheet in your
notebook. Connect the term with their meaning.

Activity 3.3

Direction: Copy and fill up the KWL worsheet.

 Information Sheet 3.1

Sauce one of the important components of a dish is the sauce.

Sauces serve a particular function in the composition of a dish. These
enhance the taste of the food to be served as well as add moisture or
succulence to food that are cooked dry. Sauces also enhance the
appearance of a dish by adding luster and sheen. A sauce that
includes a flavor
complementary to a food brings out the flavor of that food. It defines and enriches the overall
taste and its texture.

Kinds of Sauces:

White sauce – a roux-based sauce made with margarine or butter, flour and milk, cream or light stock.

Brown – a roux-based sauce made with margarine or butter, flavor and brown stock. (Romesco Sauce)

Tomato – a sauce made with tomatoes and seasoned with spices and herbs.

andaise or a Dutch sauce made by forming an emulsion with a fat such as margarine, butter or salad oil and egg.

Vinaigrette – a sauce made from a blend of salad oil, vinegar and seasoning.
Veloute sauce - Its chief ingredient is rich chicken broth, thickened with flour and

Butter – a sauce made from melted butter or margarine to which seasonings

A. Variation of Sauces

1. Hot Sauces – made just before they are to be used.

2. Cold sauces – cooked ahead of time, then cooled, covered and placed
in the refrigerator to chill.

B. Thickening Agents

1. Starch 2. cream 3. Eggs 4. Flour

5. rice 6. grains 7. cornstarch 8. Water

C. Common Problems in Sauce
1. discarding 3. poor texture 5. oil streaking
2. oiling-off 4. synersis (weeping)

Activity 3.4

Direction: Copy the activity in your notebook. Write the information in the space
provided.

Activity 3.5

Direction: Copy each recipe in whole sheet index card.

Suggested recipe
Sauces Blanches
(White Sauce)

Purpose Butter Flour Liquid: Milk or Stock or Cream

Light Sauce 1 tbsp. 1 tbsp. 1 cup

General Sauce 1½ tbsps. 1 ½ tbsp. 1 cup
Thick Sauce 5 tsps. 2 tbsps. 1 cup
Soufflé Sauce 2 tbsps. 2 tbsps. 1 cup
Procedure:

1. Heat liquid (milk or stock or mixed) as you make the roux.

2. Melt butter over low heat. Then add flour stirring with a wooden spoon or whisk for 2-3
minutes (Roux)
3. Take pan off the heat and add hot liquid gradually. Stir constantly with a whisk until
smooth. For a “golden” roux, roast flour lightly first before adding butter.
4. Return to heat and simmer for 2 to 3 minutes, whisking constantly until thickened. 5. Skim
sauce made with stock, season with salt, white pepper and nutmeg.
6. Put thin layer of milk, cream or butter on top. Cover.

SWEET AND SOUR SAUCE

INGREDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION

1/3 cup 1 white vinegar non-stick pot

/3 cup white sugar gas or electric stove
¼ tsp. ginger soy sauce wooden spoon
1 tsp. pineapple tidbits, drained measuring spoon
8 oz. 2 tbsp. ketchup measuring cup
2 tsp. cornstarch

Procedure:

1. Stir together the vinegar and sugar in a small non-stick pot. Cook on high, stirring
constantly until all sugar has been dissolved.
2. In a small cup, mix the cornstarch with just a little water so that it is dissolved.
3. Boil the sauce and then add the cornstarch and stir until thick.
4. Refrigerate and is ready to use in a stir-fry dish.

Performance Task 3.1

Direction: Choose 1 from the different sauces recipes and prepare it. You need adult
supervision in preparing sauce. Follow the instruction carefully. Evaluate your finished
products using the score sheet. Copy score sheet in your notebook.

Criteria for Evaluating Sauce Good Fair Poor

(3) (2) (1)
I. Name of Products:

1. General Appearance
a. attractive and appealing to appetite
b. pleasing and good color combination
c. ingredients cooked just right
d. correct consistency not mushy/ very thick/thin
consistency
2. Palatability
a. delicious
b. taste just right
3. Nutritive value
a. highly nutritious
II. Procedures:
1. Use of Resources:
a. working table is kept orderly while preparing the
ingredients
b. use only the proper and needed utensils and dishes
c. use time-saving techniques and available devices
2. Cleanliness and sanitation
a. well- groomed and properly dressed for cooking, use of
clean apron, hair nets, hand towel and pot holder
b. Sanitary handling of food
c. Follow safety precautions
3. Conservation of nutrients
a. proper preparation and cooking procedures
b. following the recipe correctly
Score: (maximum 45 points) TOTAL SCORE

Name of student: Assessed by:

SIGNATURE OVER PRINTED NAME SIGNATURE OVER PRINTED NAME

LET US REMEMBER!

The purpose of sauce is to enhance the flavor and appearance of the food. To
achieve this, we should follow the accurate measurements and use the correct ingredients,
proper combination of color and flavor. The methods of preparation and most of all the
nutritive values of the product.
 Self-check 3.1

Direction: Copy the activity in your notebook. Fill in the blanks. Choose the correct answer
from the box.

White sauce sauce Hollandaise sauce

Brown sauce roux Vinaigrette

1. Sauce made with margarine or butter, flour and milk, cream called
2. made with roux, butter, flavor and brown stock.
3. One of the important components of a dish is the .
4. is a one-to-one ratio by weight of fat and flour blended and cooked over low
heat.
5. or a Dutch sauce is made by forming an emulsion with a fat such as
margarine, butter or salad oil and egg.

Lesso n STORING AND RECONSTITUTING STOCKS,

SOUP AND SAUCES
4

WHAT WILL YOU LEARN?

The lesson deals on the storing and reconstituting of stocks, soup, and sauces.

WHAT IS THE LESSON ABOUT?

At the end of the lesson, you should be able to:

1. enumerate suitable storing materials
2. explain ways to reconstitute stocks, soup, and sauces
3. reconstitute food properly as needed

Activity 4.1

Before we move on, let’s see if you remember your past lessons about sauces. Copy the
activity sheet in your notebook and answer correctly.
 LET US STUDY

Activity 4.2

Direction: Copy and answer in your notebook. Connect the following words to form a term or
terms about to the topic and analyze the picture.

1 2.

Guide Questions:
1. What are the different terms in number one?
2. Analyze the picture in number two. What does the picture is all about?
3. Why is it important to store properly?

Information Sheet 4.1

Definition of terms
reconstitute – to add appropriate amount of water to sauce or soup.
sauce – a thickened liquid used to flavor and enhance other foo
Storage of Soup, Stocks and Sauces

The stock should never be put in the refrigerator while it is hot. The
large volume of hot liquid can raise the internal temperature of the
refrigerator to the point that the stock will cool sufficiently within two
hours and may warm everything else in the refrigerator. 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 which would cause the stock to become too concentrated. 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.
Food made with starches contains egg, milk, cream of other dairy
products all of which make them prone to bacterial contamination and
to food-borne illnesses. Sauces made with these ingredients should be
kept out of the
temperature danger zone. Thickened sauce should also be prepared, served, and stored
with caution. These products should be stored in the refrigerator and never left to stay for
long at room temperature.

Storing Tools and Equipment

2. Stock pot

1. Refrigerator 3. Glass/Plastic Container

 Ways to Reconstitute Stocks
1. Skim the surface and strain off the stock through a china cup lined with several 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 or as 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
 Coolin
g stock quickly and properly is important. Improperly cool stock can spoil in
6 to 8 hours
3. 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 keep for several months.
To reconstitute stock, water, and other liquid like evaporated milk, coconut milk fruit
juices may be added.

Ways to Reconstitute Stocks, Sauce and Soup

1. By adding water
2. By using other liquid like evaporating milk, coconut milk, and fruit juice

LET US REMEMBER!

In every activity, there are always failures which we cannot avoid especially in
preparing stocks, soup, and sauce. In order to overcome these failures, we can remedy
them by reconstituting with other ingredients. Using appropriate containers and storing
them in a proper place to avoid food spoilage
 Self-check 4.1

Direction: Predict appropriate words by supplying missing letters. Write the letters inside the
boxes

Enrichment Activity 3.1

1. Create your own sauce recipe. Ask adult to supervision in preparing

2. Search 10 recipes with sauce. Make an album of this recipes. Practice creativity,
neatness and originality in making your additional activity. This will serve as your
reference.

POST TEST
Direction: Read and understand the questions below. Choose the letter of the correct answer
and write it on your answer sheet or notebook.

1. Which of the following is a clear soup?

A. bouillon B. cream C. bisques D. puree
2. Which of the following examples is a thick soup?
A. bisques B. consommé C. bouillon D. fruit
3. A flavor builder which is a combination of onion, carrots, and celery is called
A. Bouquet garni. B. Mirepoix. C. Sachet. D. Onion pique.
4. It refers to a bundle of herbs usually tied together with string
A. Bouquet garni. B. Mirepoix. C. Sachet. D. Onion pique.
5. Which of the following is NOT a thickening agent?
A. flour B. rice C. grain D. salt
6. Which of the following is not a dessert soup?
A. ginataan B. puree C. Oshiruko D. Tong sui
7. How many percent of onion in mirepoix?
A. 10% B. 25% C. 35% D. 50%
8. Which sauce has three basic ingredients like butter, egg yolk, and lemon juice?
A. Hollandaise sauce B. Veloute sauce
C. Béchamel sauce D. white sauce
9. What is the savory color of meat while cooking?
A. bouillon B. fumet C. ham stock D. white stock
10. Which of the following is not a thickening agent?
A. dairy cream B. flour C. egg D. spices
11. What is the process of clearing out stocks using egg white or crushed eggshell to
remove impurities from the stock?
A. caramelization B. clarificationC. purification D. substitution
12. Which of the following stocks uses veal or chicken bone as its main ingredient?
A. brown stock B. prawn stock C. ham stock D. white stock
13. The liquid in which meat, fish, and vegetable have been cooked is
A. glaze. B. stock. C. sauce. D. water.
14. Which of the following stock uses chicken bone as its main ingredient?
A. fish stock B. prawn stock C. ham stock D. white stock
15. How many percent of celery in mirepoix?
A. 10% B. 25% C. 35% D. 50%
16. Among the different types of stock, which one is the easiest to prepare?
A. brown stock B. white stock
C. fish stock D. vegetable stock
17. What is the process of removing floating water from stock.
A. amber B. drizzle C. sip D. skim
18. As a rule, this should not be added to the stock because it causes saltiness.
A. herbs B. spices C. salt D. sugar
19. To cook very gradually in water just below the boiling point is
A. boiling. B. frying. C. simmering. D. stewing.
20. What is the process of eliminating floating substance from surface of liquid like stocks?
A. bath B. sweat C. swipe D. scum
KEY TO CORRECTION
KEY TO CORRECTION
KEY TO CORRECTION
 KEY TO CORRECTION

Activity Sheet 4.2 SELF CHECK 4.1

Chicken Stock Reconstitute
Water Water
Coconut Milk Sauces
Airtight
Cool
Moisture
Pests
Stock
Refrigerator
Hot

Reference:

Most of the content of this module is lifted from CBLM Y4, copyright, Department of
Education 2008. Graphics were added to enhance students’ understanding of concepts.
Likewise, relevant activities were added to make the module appropriate for distance
modular learning. The activities were prepared by Jesusa Palma and Estelita Romano.
Borrowed materials included in this module are owned by their respective copyright owners.
The publisher does not claim ownership over them.