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TLE – HE - COOKERY
Quarter 3 – Module 1

PREPARE STOCKS FOR MENU

ITEMS
TLE – Grade 10
Alternative Delivery Mode
Quarter 3 – Module 1: Prepare Stocks for Menu Items
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Analyn S. Balbon
Editor: Jesusa D. Paladar
Reviewers: Wilfreda Villalon & Jesusa D. Paladar
Typesetter: Ivah Mae C. Estoconing
Layout Artist: Ivah Mae C. Estoconing
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, TM, Ed.D Elmar L. Cabrera
Nilita R. Ragay, Ed.D
Antonio B. Baguio, Jr., Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
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TLE
Quarter 3 – Module 1
Prepare Stocks for
Menu Items
Introductory Message
For the facilitator:

Welcome to the TLE-10 Cookery Alternative Delivery Mode (ADM) Module on

Prepare Stocks for Menu Items!
This module was collaboratively designed, developed and reviewed by
educators both from public and private institutions to assist you, the
teacher or facilitator in helping the learners meet the standards set by the K
to 12 Curriculum while overcoming their personal, social, and economic
constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore,
this also aims to help learners acquire the needed 21st century skills while
taking into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the
module.

For the learner:

Welcome to the TLE-10 Cookery Alternative Delivery Mode (ADM) Module on

Prepare Stocks for Menu Items!
This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and
time. You will be enabled to process the contents of the learning resource
while being an active learner.

This module has the following parts and corresponding icons:

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 This will give you an idea of the skills or
What I Need to Know competencies you are expected to learn in
the module.

This part includes an activity that aims to

check what you already know about the
What I Know
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways; a story, a
song, a poem, a problem opener, an activity
or a situation.
This section provides a brief discussion of
What is It the lesson. This aims to help you discover
and understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s More
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or
skill into real life situations or concerns.
This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of
the lesson learned.

Answer Key This contains answers to all activities in the

module.

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At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any
part of the module. Use a separate sheet of paper in answering the
exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind
that you are not alone.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You
can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help
you master the nature of preparing stocks for menu items. The scope of this
module permits it to be used in many different learning situations. The
language used recognizes the diverse vocabulary level of students. The
lessons are arranged to follow the standard sequence of the course. But 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. prepare stocks required for menu items;
2. store and reconstitute stocks;
3. evaluate the finished product

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 What I Know

Direction: Read and understand the statements/questions below. Choose

the letter of the correct answer and write it in your test notebook.

1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and

vegetables. Which of the following liquids is a by-product after the
different food stuffs have been simmered?
A. glaze C. stock
B. sauce D. water
2. Which of the following stocks uses veal bone as its main ingredient?
A. brown stock C. prawn stock
B. ham stock D. white stock
3. What kind of stock uses fish as its main ingredient?
A. brown stock C. glace viande
B. fish stock D. ham stock
4. What stock uses chicken bone as its main ingredient?
A. fish stock C. prawn stock
B. ham stock D. chicken stock
5. Among the different types of stock, which one is the easiest to prepare?
A. brown stock C. white stock
B. fish stock D. vegetable stock
6. What stock is made by boiling prawn shell?
A. fish stock C. prawn stock
B. ham stock D. vegetable stock
7. As a rule, which should not be added to the stock because it causes
saltiness?
A. MSG C. spices
B. salt D. sugar
8. Mrs. Sante will be having visitors for dinner. If she will prepare stock for
their dinner, which of the following flavoring agents will she use to give
aroma to the stock?
A. aromatic flavoring C. ginger
B. garlic D. smoke
9. What makes the stock tasty and appetizing?
A. appearance C. ingredients
B. color D. smell
10. Which of the following is a clear soup?
A. bisques C. cream
B. bouillon D. puree
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Lesson
Prepare Stocks Required for
1 Menu Items

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. It is a clear, thin liquid flavored by soluble substances extracted
from meat, poultry, and fish; and their bones, and from vegetables and
seasonings.

Notes to the Teacher

This contains helpful tips or strategies that will
help you in guiding the learners. The following
are information that would lead to the activities
and assessment. Some activities may need your
own discretion upon checking, or you may use
rubric if provided. Please review the activities
and answer keys and amend if necessary.

What’s In

Direction: Go over the following questions: ( No need to answer them on your

notebook )

o What are the classification of stocks?

o Do you remember the principles of preparing stocks?
o What are the ingredients in preparing stocks?

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 What’s New

Classification of Stocks

o Chicken stock – made from the chicken bones.

o White stock – made from beef or veal bones.
o Brown stock – made from beef or veal bones that have been
browned in an oven.
o Fish stock – made from fish bones and trimmings left over after
filleting

What is It

Ingredients in Preparing Stocks

 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.

 Mirepoix

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

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  Acid products
Acid helps dissolve connective tissues,
and extract flavor and body from bones.
 Scraps and left-overs
Scraps may be used in stocks if they are
clear, wholesome, and appropriate to the
stock being made.
 Seasoning and spices

 Bouquet garni
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.
 White beef stock - 8 to 10 hours
 White and brown Veal Game stock – 6 to 8 hours
 White poultry and Game Bird Stocks – 3 to 4 hours
 Fish Stock – 45 minutes to 1 hour
 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.

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 What’s More

Direction: Answer the following questions:

1. What are the ingredients needed in preparing stocks?

2. How did the ingredients of stocks boil? Why?
3. Why salt usually added in preparing stock? Why? Why not

What I Have Learned

Directions: 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 C. stock
B. sauce D. water
2. Which of the following stocks uses veal bone as its main ingredient?
A. brown stock C. prawn stock
B. ham stock D. white stock
3. What kind of stock uses fish as its main ingredient?
A. brown stock C. glace viands
B. 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. chicken stocks
5. Which one is the easiest to prepare?
A. brown stock C. white stock
B. fish stock D. vegetable stock

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 What I Can Do

Directions:
1. Choose any of the given stock recipes. Follow the given procedure
carefully. Make some documentations while doing the task through
taking pictures or video. Send your picture or video to the messenger of
your teacher. Your performance and output will be rated using the given
rubric.

2. Choose any of the given stock recipes. Follow the given procedure
carefully. Let anybody from the family to witness and watch while you
are performing the task. Your performance and output will be rated
using the given rubric.

Basic White stock

Tools and Equipment:

 Stove  Skimmer/Strainer
 Stock pot  Ladle
 Chopping board  Container
 Knife

Ingredients:

4 -5 kg. bones; chicken, veal or beef 450 g onion, chopped

1 L water, cold 16 tbsp. carrot, chopped
16 tbsp. celery, chopped
Mirepoix
Bouquet Garnish ¼ tsp. peppercorns
1 pc dried bay leaf 6-8 stems parsley
¼ tsp. Dried thyme 2 whole cloves

Procedure:
1. Cut the bones into pieces, 3 to 4 inches long for easy extraction.
2. Rinse in cold water 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 a boil and then, reduce to simmer. Skim the scum that comes
from the surface for a clear stock. Do not let the stock boil because it makes
the stock cloudy.
5. Keep the water level above the bones because bones cooked while exposed to air
will turn dark and darken the stock. Also, bones will not release flavor into the
water.
6. Add the mirepoix.

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7. Simmer for recommended length of time:
8. Strain through several layers of cheesecloth.
9. Cool the stock as quickly as possible by:

a. Setting the pot in a sink and allow cold water to flow under the pot
and around it.
b. Stirring the pot occasionally so all the stock cools evenly

10. When cooled, refrigerate the stock properly in covered containers for 2-3 days.
If properly frozen, it will last for several months.

OVERALL EVALUATION
Directions:
Level

Achie
PERFORMANCE LEVELS
ved

4 - Can perform the skill very

satisfactorily without supervision
and with initiative and adaptability
to problem situations.

3 - Can perform the skill

satisfactorily without assistance or
supervision.
Rate your work based on
2 - Can perform the skill less
the evaluation on the right
satisfactorily but requires some
side.
assistance and/or supervision.

1 - Can perform parts of the skill

satisfactorily and requires
considerable assistance and/or
supervision.

*Teacher will initial level achieved.

PERFORMANCE STANDARDS
For acceptable achievement, all items should 1 2 3 4
receive an answer.

1. Cut the bones into pieces, 3 to 4 inches long.

2. Rinse in cold water to remove impurities that

cloud the stock.

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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.

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 Assessment

Direction: Read each item below. In your test notebook, write the letter which
corresponds to the correct answer.

1. Made from the chicken bones.

a. Chicken stock b. White stock c. Brown stock d. Fish stock

2. Made from beef or veal bones.

a. Chicken stock b. White stock c. Brown stock d. Fish stock

3. Made from beef or veal bones that have been browned in an oven.
a. Chicken stock b. White stock c. Brown stock d. Fish stock

4. Made from fish bones and trimmings left over after filleting
a. Chicken stock b. White stock c. Brown stock d. Fish stock

5. Most of the flavor and body of stocks

a. Bones b. Mirepoix c. Seasonings d. Spices/herbs

6. French term for the combination of coarsely chopped onions, carrots and
celery used to flavor stocks.
a. Bones b. Mirepoix c. Seasonings d. Spices/herbs

7. Helps dissolve connective tissues, and extract flavor and body from bones.
a. Mirepoix b. Acid products c. Sraps & left – over d. Bouquet garni

8. May be used in stocks if they are clear, wholesome, and appropriate to the
stock being made.
a. Mirepoix b. Acid products c. Sraps & left – over d. Bouquet garni

9. Assortment of fresh herbs and aromatic ingredients tied in a bundle with

string so it can be removed easily from the stock.
a. Mirepoix b. Acid products c. Sraps & left – over d. Bouquet garni

10. Why stocks important in culinary?

a. It has an aromatic and rich in flavour.
b. We can get complete nutrients from it.
c. It is delicious and it has a creamy texture.
d. It forms the basis of many dishes, particularly soups and sauces.

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Answer Key

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References

Bose, Betty. “6 Healthy Food Crafts and Activities for Preschool Children.” Free
Kids Crafts, May 21, 2019. https://www.freekidscrafts.com/6-healthy-food-
crafts-and-activities-for-preschool-children/.

“Fun Healthy Food Facts for Kids.” Easy Science For Kids, August 28, 2018.
https://easyscienceforkids.com/what-is-healthy-food-for-your-body/.

Kids Placemat Non Slip Silicone Portable Suction Plate for Baby Led Weaning and
Finger Food Meals: Amazon.co.uk: Baby. Accessed December 7, 2020.
https://www.amazon.co.uk/Placemat-Silicone-Portable-Suction-
Weaning/dp/B073B3QJRR.

nutrition411.com. Accessed December 7, 2020.

http://www.nutrition411.com/content/feeding-issues-treating-severe-food-
aversion-and-extreme-food-selectivity.

webimp, Post author By, Checklist: Things to Pack for Childcare or Preschool -
EINMILK - Raising World-Ready Childrensays: Does Your Baby Have Nipple
Confusion? - EINMILK - Raising World-Ready Childrensays: and Name *. “Tips
for Parents: Transitioning from Breastmilk to Formula Milk.” Einmik.
Accessed December 7, 2020. https://world-ready.einmilk.com/tips-for-
parents-transitioning-from-breastmilk-to-formula-milk/.

“19+ Healthy Snack Ideas Kids WILL Eat - Healthy Snacks for Toddlers, Preschoolers &
Kids of All Ages - Clever DIY Ideas in 2020: Healthy Toddler Snacks, Picky Eater
Recipes, Picky Eaters Kids.” Pinterest. Accessed December 7, 2020.
https://www.pinterest.ph/pin/526006431481999332/.

“99 Brilliant Snack & Lunch Ideas For Kids (No More Picky Eaters!).” Kids Love
WHAT - Discover the things that kids really love., December 29, 2019.
https://www.kidslovewhat.com/99-brilliant-snack-lunch-ideas-for-kids-no-
more-picky-eaters/.

http://fycs.ifas.ufl.edu/extension/hnfs/myplate/MyPlate/Us-
ing_MyPlate_in_your_life_Teens_FINAL.pdf
For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net