LABORATORY ACTIVITY GUIDE

COURSE CODE: KEBF 111

COURSE TITLE: KITCHEN ESSENTIALS & BASIC FOOD PREPARATIONS

UNIT OF COMPETENCY:

Prepare Stocks, Soups and Sauces

MOST ESSENTIAL LEARNING OUTCOME/s (MELOs) COVERED:

1. KEBF111-LO7 Prepare Stocks, Soups and Sauces

PERFORMANCE INDICATOR:

KEBF 111 LO7:

1.1. Identify ingredients required to make stock type from standard recipes

1.2. Prepare ingredients appropriate to stock type

1.3. Produce and strain stocks

1.4. Identify ingredients required to make sauces from standard recipes

1.5. Prepare ingredients appropriate to sauce type

1.6. Produce hot and cold sauces

1.7. Identify soup classifications and standard recipes

1.8. Prepare ingredients appropriate to soup type

1.9. Produce soups to standard enterprise recipes

NOMINAL HOURS: 6 hours

CHIIM HYBRID LEARNING 1.

Hospitality and Culinary Department

Prepare Stocks, Soups and Sauces

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LABORATORY ACTIVITY

WEEK 11

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Week #:

KEBF111-LO7 Prepare Stocks, Soups and Sauces

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MELOs

SPECIFIC INSTRUCTIONS:

Using the given materials, tools and equipment, you are required to perform the following task within _____ hour and ______ minutes.

Prepare Stocks, Soup and Sauces:

Prepare and cook Chicken stocks, Chicken Soup, and Velouté

Prepare and cook Brown stocks, Onion Soup, and Espagnole

MATERIALS, TOOLS AND EQUIPMENT:

QTY ITEMS SPECIFIC DESCRIPTION REMARKS

2 Chef’s knife

1 Green chopping board

1 White chopping board

1 Paring knife

1 Vegetable peeler

5 Utility plate

5 Custard cup

5 Utility bowl

1 Utility tray

1 Stock pot

1 Sauce pot

1 Colander

1 China cup

1 Food tongs

1 Nonstick turner

1 Nonstick pan

1 Bread knife

1 Ladle

1 Strainer

1 Cheese grater

2 Mixing bowl

1 Dry measuring cup Set

1 Measuring spoon Set

1 Soup bowl with underline

2 Gravy boat

CHIIM HYBRID LEARNING 2.

Hospitality and Culinary Department

CONSUMABLES

QTY ITEMS SPECIFIC DESCRIPTION REMARKS

STANDARDIZED RECIPE

RECIPE NAME: WHITE STOCKS/CHICKEN STOCKS

YIELD:

PORTION SIZE:

PREP. TIME: 20 minutes

COOKING TIME: 40 minutes

AMOUNT UNIT INGREDIENTS

2 pounds chicken parts such as back, neck, wings, and bones

2 medium onions

2 medium Carrots
2 stalks celery

15 whole whole black peppercorns

1 pc bay leaf 
Water

PROCEDURES
1. Wash all vegetables.
2. Cut all the chicken carcass into medium pieces.
3. Place in pot and cover with cold water over medium heat.
4. Make a mirepoix. Cut all vegetables into small dice.
5. As soon water boil adds all ingredients and lower flame. Leave for 40 minutes.
6. Strain and press all ingredients using china cup.
7. Stocks is now ready for use.

RECIPE NAME: CHICKEN SOUP

YIELD:

PORTION SIZE:

PREP. TIME: 10 minutes

COOKING TIME: 20 minutes

AMOUNT UNIT INGREDIENTS

1/4 K Chicken

1 medium onions

1 medium Carrots
1 stalks celery

1 cup rice
1 tbsp Parsley

Salt

PROCEDURES

CHIIM HYBRID LEARNING 3.

Hospitality and Culinary Department

1. Put chicken pieces in the pot and cover with white stocks. Once boil simmer for 20 minutes and skim water as possible using ladle,
2. After 20 minutes remove the chicken from the stocks. Flake the chicken into piece.
3. Cut vegetables into small dice and add to stocks. Add rice and stir so rice does not stick to the bottom of the pot.
4. Season with salt and parsley.
5. Add back the chicken flakes.
6. Ladle in soup bowl and serve.

RECIPE NAME: VELOUTE

YIELD:

PORTION SIZE:

PREP. TIME: 10 minutes

COOKING TIME: 20 minutes

AMOUNT UNIT INGREDIENTS

1 pc Garlic clove mince

1 pc Shallot mince

50 grams Butter
50 grams Flour

100 ml Water
300 ml Chicken stocks

1 tbsp sugar
Salt

Pepper

1/2 Lemon juice

PROCEDURES
1. Melt butter in a sauce pan over medium heat. Add shallots and garlic sauté for 2-3 minutes until translucent.
2. Sift over the flour in the pan. Stir constantly until a golden-brown roux form.
3. Add water and stocks stirring constantly.
4. Season with salt, pepper, sugar and squeeze lemon into pan.
5. Whisk until sauce is smooth and thickened.
6. Enjoy paired with fish, poultry, or vegetables.

RECIPE NAME: BEEF STOCKS

YIELD: 1 quarts/4 cups
PORTION SIZE:

PREP. TIME: 20min

COOKING TIME: 3 hours

AMOUNT UNIT INGREDIENTS

1 pounds beef bones (with lots of marrow)

Dash Olive oil

1 medium onions, quartered

1 large Carrots cut into 1 to 2-inch segments

1 large Celery (cut into 1 inch segments)

1 Cloves Garlic unpeeled

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Hospitality and Culinary Department

1 Handful Fresh parsley (stem and leaves)

1 pcs bay leaves

4 pcs peppercorns

Cold water

PROCEDURES
1. Roast in oven for about 45 minutes, turning the bones and meat pieces half-way through the cooking, until nicely browned. If bones begin to char at all during this cooking

process, lower the heat. They should brown, not burn. When the bones and meat are nicely browned, remove them and the vegetables and place them in a large stock pot.

2. Add water and scrape up the browned bits: Place the roasting pan on the stove-top on low heat (will cover 2 burners). Pour 1/2 cup to 1 cup of hot water over the pan, and

use a metal spatula to scrape up all of the browned bits stuck to the bottom of the pan.
3. Pour the browned bits and water into the stockpot. Fill the stock pot with cold water, to 1 to 2 inches over the top of the bones. Put the heat on high and bring the pot to a

low simmer. Reduce the heat to low.

4. Add vegetables, water, bring to a low simmer. Add celery tops, garlic, parsley, bay leaves, and peppercorns to the stock pot. Cover the pot loosely and let simmer low and

slow for 3-6 hours. Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock.

5. Skim scum and fat: As the stock cooks, fat will be released from the bone marrow and stew meat and rise to the top. From time to time check in on the stock and use a large

metal spoon to scoop away the fat and any scum that rises to the surface.

6. Remove solids and strain: At the end of cooking time (3 hours minimum, 6 to 8 hours if you can do it) use a slotted spoon or spider ladle to gently remove the bones, chunks

of meat, and vegetables from the pot and discard. Pour the stock through the sieve to strain it of remaining solids.

RECIPE NAME: EASY FRENCH ONION SOUP

YIELD: 2 servings
PORTION SIZE:

PREP. TIME: 10

COOKING TIME: 50 minutes

AMOUNT UNIT INGREDIENTS

4 Pcs medium White onion
1 tbsp butter
1 tbsp Oil
½ liter stocks
½ Liter Water
Bouquet garni (parsley/bay leave/thyme/rosemary)

200 grams Beef rump steak

1 pc Baguette cut into round (5pcs)
100 grams Melted cheese
Salt and pepper

PROCEDURES

1. Heat oil and add the beef once brown add the water and stocks. Leave for high heat until boil and simmer for 30 minutes.

CHIIM HYBRID LEARNING 5.

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2. In a separate sauce pan. Melt butter and saute onion add salt and butter and allow onion to brown.

3. Add the stocks in the onion and add the bouquet garni and cooked for 20 minutes.

4. Discard the bouquet garni.

5. In a ramekin add 2 pcs of French baguette. Ladle stocks over the bread. Add more bread on top. Add cheese on top.

6. Melt cheese on oven. Serve once cheese melted.

RECIPE NAME: ESPAGNOLE

YIELD:

PORTION SIZE:

PREP. TIME: 10 minutes

COOKING TIME: 15 minutes

AMOUNT UNIT INGREDIENTS

1 piece Carrot brunoised
1 piece Celery stalk cut in brunoised
1 Piece medium White onion minced
1 piece Tomato diced
50 grams Butter
25 grams Tomato paste
50 grams Flour
300 ml Beef stocks
Salt and pepper to taste

PROCEDURES
1. Melt butter. Add all vegetables stir to combine for 3-5 minutes.

2. Add tomato paste and flour into pan stir constantly until flour brown lightly.
3. Add beef half of the stocks stir and add the remaining stocks season with salt and pepper.

4. Sieve sauce before serving. Best paired with roasted beef, duck or lamb.

CHIIM HYBRID LEARNING 6.

Hospitality and Culinary Department