TECHNOLOGY and Livelihood Education

(COOKERY 10)
3rd Quarter

Written Work no.4 STORE and RECONSTITUTE STOCKS, SAUCESS AND SOUPS

Name: ___________________________________

Grade and Section: _________________________

LEARNING AREA COMPETENCIES

1. Maintain optimum quality and freshness of stocks, sauces,
and soups.
TLE (Cookery 10)
2. Reconstitute stocks, sauces and soups.

A. MULTIPLE CHOICE: Directions: Read and answer the questions carefully. Encircle the letter of
your answer.

1. What will happen when stocks and sauces are not kept properly.?
A. It will be free from moisture, oxygen, lights and pests.
B. Stocks and sauces will be in temperature free zone.
C. Stocks and sauces will improve palatability
D. It will make them prone to bacterial contamination
2. Tell how long should stock lasts up?
A. It covered, stock lasts up to five days but it is best used in two days
B. It covered, stock lasts up to five days
C. It covered, stock lasts up to ten days
D. Refrigerated stock cools better in shallow pans
3. Which among the given ways to reconstitute stocks is true?
A. The stock could be put in the refrigerator either hot or cold.
B. The stock should be put in the refrigerator while it is hot.
C. The stock should be put in the refrigerator either hot and cold.
D. The stock should be never be put in the refrigerator while it is hot
4. Below are the materials, implements and equipment for storing stocks. Which one is best?
A. Baking pans, mela ware refrigerator.
B. Refrigerator, plastic, stock pot, and glass.
C. Glass, chiller and oven.
D. Porcelain, tray, and freezer.
5.This is way of reconstituting stock provides or allow cold water to flow under the pot or around it.
A. Cooling B. Skimming C. Stirring D. Venting

B. Fill in the blank: Complete the following sentences with the correct word or a group of words.

1.The two ways to reconstitute stocks, sauces and soups is by adding_____________ and other liquid.
2. Cool the stock as quickly as _______________.
3.Skim the surface and strain off the stock through a china cup lined with several layers of ________.
4. When cool refrigerate the stock in covered ____________.
5. Stock can also be _________and will last for several months.

C. Sequencing: Following methods in storing stocks, sauces and soups. Arrange the step by writing A-E
before the number.
_______1. Store the stock inside the refrigerator.
_______2. Strain the stock through a fine mesh.
_______3. Place the stock in a covered container.
_______4. Cool the stock immediately.
_______5. Stir occasionally to release the heat.

Key to Correction
A. Multiple Choice
1. d
2. a
3. d
4. b
5. d
B. Fill in the blank
1. Water
2. possible
3. Cheesecloth
4. container
10. frozen
C. Sequencing
1. E
2. A
3. D
4. B
5. C

Prepared by: Evaluated by:

MARILYN V. MINA Rowena V. Buñag

Teacher II Head Teacher IV
Ampid National High School San Mateo National High School