Grade

Grade
10 10

TLE-HE
COOKERY
QUARTER 3 – MODULE 3

STORE AND RECONSTITUTE STOCKS,

SAUCES AND SOUPS
I. INTRODUCTION:

This module will guide you to acquire the essential knowledge and competencies
and at the same time develop your skills in storing and reconstituting stocks, sauces, and
soups. Your performances in every activity will help you to practice gained understanding. The
lessons are arranged to follow the standard sequence of the course. The order in which you
read them can be changed to correspond with the textbook you are now using.

After going through this module, you are expected to:

1.1. Identify storing equipment for storing stocks, sauces, and soups;
1.2. practice the ways to properly store stocks, sauces, and soups;
1.3. analyze the methods of reconstituting stocks, sauces, and soups

II. MODULE CONTENT:

Storage of Stocks, Sauces, and Soups

Stock is a clear, flavored liquid that freezes well. Chilled stock can be frozen in 1 gallon
amounts to be used for sauces. However, once a stock has been used to make a sauce, the
sauce itself should not be frozen. Sauces do not freeze well and should be made in amounts
needed on the day of production.
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 stockpot 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 an airtight container and stored in a cool dry
place away from 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
food-borne illnesses. Sauces made with these ingredients should be kept out of the temperature
danger zone. The 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 Equipment

1. Glass/Plastic
Container

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 AIRTIGHT CONTAINER

2. Stock Pot

3. Refrigerator

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Ways to Reconstitute Stocks

1. Skim the surface and strain off the stock through a china cap 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 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. The cooling stock quickly and
properly is important. Improperly cooled stock may spoil in 6 to 8 hrs.
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 last for several months.

Ways to Reconstitute Stocks, Sauces, and Soups

1. by adding water.

2. By using other liquids like evaporating milk, coconut milk, and fruit juices.

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III. ACTIVITIES/EXERCISES:

Activity 1. List down the different ways on how to store and reconstitute stocks, sauces
and soups. Write on the lines the correct answer.

Ways or
Ways or
Methods of
Storing and
Reconstituting
Stocks, Sauces,
and Soups

Activity 2. Enumeration: Storing Equipment

Directions: Enumerate the equipment and materials commonly use
to store stocks, sauces and soups. Write your answer in your
activity notebook.

1.__________
2.__________
3.__________

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Answer Key

Activities/Exercises:

I. Choose any two answers to the following:

1. Chilled stock can be frozen in 1 gallon amounts to be used for sauces.

2. The stock should never be put in the refrigerator while it is hot.
3. A good way to cool the stock is to place the hot stockpot in a sink full of cold
water and ice cubes until it is lukewarm but it should not exceed one hour.
4. Refrigerated stock cools better in shallow pans. If covered, stock lasts up to five
day but it is best if used in 1-2 days.
5. 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.

II.
1. by adding water.
2. By using other liquids like evaporating milk, coconut milk, and fruit juices.

References:

Learning Module in Cookery Grade10, pp. 284 – 286

https/: www2.slide.net/DivinaMaranan1/lo4-reconstituting-stocks-soup-and-sauces?

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 Name: _________________________________________ Date: ____________

Grade/Section: __________________________________ Score: _____________

SUMMATIVE ASSESSMENT

I. Recall some facts in storing and reconstituting stocks, sauces, and soups.
Directions: Put /_if the sentence is correct and X if it is wrong. Use your activity
notebook for your answer.

_____1. Stock is a clear, flavored liquid that freezes well.

_____2. Chilled stock can be frozen in 1 gallon amounts to be used for sauces.
_____3. Sauces can be frozen well and should be made in amounts needed on the
day of production.
_____4. A good way to cool the stock is to place the hot stockpot in a sink full of
cold water and ice cubes until it is lukewarm but it should not exceed one hour.
_____5. The thickened sauce should also be prepared, served, and stored with caution.
_____6. Stock will keep 7 days or 1 week if properly refrigerated.
_____7. The starch and sauces should be stored in the refrigerator and never left to
stay for short at room temperature.
_____8. A stock that is improperly cooled may spoil in 6 to 8 hours.
_____9. Food made with starches contains eggs, milk, and cream of other dairies
products all of which make them prone to bacterial contamination and to
food borne-illnesses.
_____10. To cool the stock as quickly as possible you can use a rack or venting.

II. Modified True or False

Directions: Write TRUE if the statement is correct, If false, write the corresponding correct
answer to the underlined word to make the statement correct.

1. To cool the stock as quickly as possible you can use rack or venting.
2. Stocks can be placed in the refrigerator while it is hot.
3. The sauces and starches should be kept in an open container and stored in a
cool dry place away from moisture, oxygen, lights, and pests.
4. Adding water or fruit juices consistency can be adjusted.
5. A stock can also be frozen and will last for several months.

III. Essay
Directions: Give precise and straight forward answer to the following questions.
(5 pts. each)

1. Why do we need to reconstitute stocks, sauces, and soups?

2. Give the importance of proper storing of food.