Name: _________________________Grade & Section: ___________Score: ___________________________

School: _________________________Teacher: _________________Subject: TVL-HE- Cookery NCII- 11/12__

LAS Writer: _JOAN B. OFAMIN______________ Content Editor: ROSELYN P. GAZO_______________________
Lesson Topic: Principles of Preparing Stocks and its Classification (Quarter 3, Week 1: LAS 1)_______________
Learning Targets: Identify variety of stocks according to enterprise standards_TLE_HECK9-12SSS-IIIa-20______
Reference(s): Kong, A., and Domo, A., 2016. Technical Vocational Livelihood Education-Cookery Module 2,1st ed.
Quezon City, Philippines: Sunshine Interlinks Publishing House, Inc., pp. 198-199.

Content:
Principles of Preparing Stocks
Stocks play a very important part in the culinary world. It is referred as “the foundation of cooking”, a clear
flavored liquid extracted by simmering the bones from meat or poultry, seafood and vegetables. It is a water extract” for
great recipes for soups and sauces, that makes tasty and appetizing food.

Classification of Stocks: Examples:

1. Chicken stock- made from the bones of chicken. Chicken stock is usually 1. Basic White Stock- the bones
compiled of 4 important components: chicken, water, aromatic vegetables and are blanched first, or quickly boiled,
herbs. Just add the bones and ingredients to a stock pot with some water, bring then drained and rinsed, before
it all to a boil, and then simmer it. simmering
2. White stock- made from bones of the beef or veal, poultry or lamb. White 2. Basic brown Stock-the bones
stock is used for white sauce. are roasted before simmering, and
3. Brown stock- browned in an oven and is made from beef or veal bones. It some sort of tomato product is
used for brown sauces and gravies, braised dishes, and meat glazes. usually added.
4. Fish Stock- made from fish bones and trimmings left over after filleting. It is
one of the quickest, easy to prepare used for making soups, chowders, and sauces.

ACTIVITY 1:

Directions: Read the following questions carefully and choose the letter of the correct answer. Write your answer on
the space provided.

______1. As a canteen cook, Maricel simmers meat, poultry fish, and vegetables. Which of the following

liquids is a by-product after the different food stuffs have been simmered?
a. glaze b. sauce c. stock d. water

______2. Which of the following stocks use veal bone as its main ingredient?

a. brown stock b. ham stock c. prawn stock d. white stock

______3. What kind of stock uses fish as its main ingredient?

a. brown stock b. fish stock c. glace viands 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 b. fish stock c. white stock d. vegetable stock

ACTIVITY 2:

Directions: Explain each item briefly. Rubric will be used to rate your output. (5 points each)
1. What are the difference between white stock and brown stock?
2. What makes the stock tasty and appetizing?
Criteria 5 4 3 2
Content The explanation is The explanation is The explanation is The explanation is
very substantial substantial. a little substantial. not substantial.
Use of Language The words used are The words used are The words used The words used are
very suitable to the suitable to the are a little suitable not suitable to the
situations.. situations. to the situations. situations.
Achievement of There is very clear There is a clear There is a vague There is a
Purpose understanding and understanding and understanding confusion in
application of the application of the and application of understanding and
concept concept the concept application of the
concept