COOKERY 10

Module 4.1
EVALUATION OF THE FINISHED PRODUCT USING RUBRICS

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 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
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 Equipment
1. Glass/Plastic Container
2. Stock pot
3. Refrigerator

Ways to Reconstitute Stocks

Cooling stock quickly and properly is important. Improperly cooled stock may spoil in 6 to 8 hrs.

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 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
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, Sauce and Soup

1. by adding water
2. By using other liquid like evaporating milk, coconut milk, and fruit juices
COOKERY 10
Module 4.2
EVALUATION OF THE FINISHED PRODUCT USING RUBRICS
EVALUATE FINISHED PRODUCT
Food products can be evaluated as to quality. Quality is the ultimate criterion for desirability of any
product. Food quality can be evaluated by sensory methods and objective methods. Methods of
evaluating food quality based on some measure of perception by human senses and quality of food.
Sensory properties of food
Sensory evaluation is the evaluation of the sensory properties of food such as the appearance,
flavor and texture. It can be carried out by the following steps:
1. Look at the food and describe the overall appearance
2. Smell the food and describe the aroma
3. Cut the food and feel its texture
4. Chew the food and describe the taste and mouth feel

Flavor is produced by a combination of taste and aroma.

Taste
• The taste buds on our tongue enable us to detect the different tastes of food
• Example : Sweet, spicy, blend, buttery, nutty
Aroma
• Involves the sense of smell
• Detected by the nose
• Example: fragrant, burnt, floral, fishy, fruity
Finished products can be evaluated using rubrics. Here are some samples of rubrics on how to
evaluate finished product in some recipes.
Name of Learner: ____________________________Grade Level & Section: 10
Subject: TLE- Cookery Module No.: 4,2 Quarter: 3
Title: Methods of Storing and Reheating Stocks, Sauces and Soups
Learning Competencies:
4.1 Maintain optimum quality and freshness of stocks, sauces and soups
4.2 Reconstitute stocks, sauces and soups
Code: TLE_HECK9-12SSS - IIId-23
Learning Objectives:
1. Identify ways of storing and reconstituting stocks, soups and sauces;
2. Discuss how to store and reconstitute stocks, soups and sauces; and
3. Appreciate on how to reconstitute stocks, soups and sauces; and
4. Show concern of others in reconstituting and storing stocks, soups and sauces.

Directions: Read and understand each statement carefully. Write T if the statement is correct and F
if it is incorrect.
1. The stock should never put in a refrigerator while it is hot.
2. Stock is a clear, flavored liquid that freezes well.
3. If covered, stock lasts up to 10 days.
4. Refrigerated stock cools better in deep pans.
5. A good way to cool stock is to place cold stock pot in a sink of hot water.
6. Chilled stock can be frozen in 1 gallon amounts to be used for sauces.
7. Starches and sauces should be kept in an airtight container and stored in a cool dry place away
from the moisture, oxygen, lights and pests.
8. Skim the surface and strain off the stock through a china lined with several layers of cheesecloth.
9. Cool the stock quickly as possible.
10. Venting does not allow cold water to flow under the pot.
11. Run cold water into the sink, but not higher than the level of the stock.
12. Stir the pot occasionally so the stocks cool evenly.
13. Improperly cooled stock may spoil in 10 to 12 hours.
14. Stock can also be frozen and will last for several months.
15. Reconstitute stocks, soups and sauces by adding water and using other liquid like evaporating
milk, coconut milk and fruit juices.

I certify that I have truthfully answered all the activities/exercises in this activity sheet. This output is entirely my own work.

_______________________________ Date Submitted: _________________

Name and Signature of Learner
Name of Learner: ____________________________Grade Level & Section: 10
Subject: TLE- Cookery Module No.: 4,2 Quarter: 3
Title: Evaluation of the Finished Product Using Rubrics
Learning Competency:
5.1 Rate the finished products using rubrics
Code: TLE_HECK9-12SSS - IIId-24
Learning Objectives:
1. Discuss concepts and rubrics on how to evaluate finished product;
2. Prepare stock, soup and sauce and evaluate the finished products using rubrics;
3. Appreciate the importance of knowing how to evaluate the finished product; and
4. Show dedication to perform the task effectively and efficiently and observe safety precautionary
measures

PROCEDURE:

1. Melt butter in a large saucepan, add onion and bacon, stir constantly over heat until onion is soft.
2. Add carrots to pan, then chicken stock and cube, bring to a boil, reduce heat, cover, simmer for
about 30 minutes or until carrots are tender. Remove saucepan from heat.
3. Blend or process mixture in several batches until smooth.
4. Return mixture to pan, stir in cream, reheat, and stir constantly without boiling.
5. Season with salt and pepper. Serve hot
I certify that I have truthfully answered all the activities/exercises in this activity sheet. This output is entirely my own work.

_______________________________ Date Submitted: _________________

Name and Signature of Learner