Republic of the Philippines

Department of Education
Region iv-a calabarzon
CITY SCHOOLS DIVISION OF DASMARIÑAS
FRANCISCO E. BARZAGA INTEGRATED HIGH SCHOOL
BRGY. SAN JOSE, CITY OF DASMARIÑAS. CAVITE

TLE – COOKERY 10
THIRD QUARTER LEARNING ACTIVITY SHEET NO. 4
Store and Reconstitute Stocks, Sauces, and Soups

Stock is a clear, “water extract” that results from simmering animal bones, meat, and/or vegetables with
water, often flavored with the addition of aromatic herbs and spices.

STORAGE OF STOCKS, SAUCES, AND SOUPS

• Stocks can be chilled and can be frozen well. Chilled stock can be frozen in 1 gallon amounts that
would be used for making sauces. However, once the stock has been used to make a sauce, the sauce
itself should not be frozen. Sauces do not freeze well and only the amounts needed for the day should
be made.
• The stock should not be placed in the refrigerator while it is hot. Doing so can raise the internal
temperature of the refrigerator until the stock cools sufficiently within two hours. This process may result
to warming of 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 becomes lukewarm, but doing it should not exceed one hour. Leave it uncovered for the first
half hour and stir occasionally to cool. Cover with an upside-down plate to prevent evaporation and would
cause the stock to become too concentrated. If covered, stock lasts up to five days inside the refrigerator,
but it is best used within two days.

STORAGE OF STARCH AND SAUCES

• Sauces and starch should be kept in an airtight container and stored in a cool, dry place away from the
moisture, oxygen, light, and pests.
• Food made with starches contain egg, milk, cream, or other dairy products, which make them prone to
bacterial contamination and food-borne illness. Sauces made with these ingredients should be kept out
of the temperature danger zone.
• Thickened sauce should be stored in the refrigerator and never left to stay at room temperature longer
than two hours.
• Storing materials and equipment that can be used are airtight glass or plastic container, stock pot, and
refrigerator.

WAYS TO RECONSTITUTE STOCKS

1. Skim the surface and strain off the stock through a ceramic cup lined with several layers of cheesecloth.
2. Cool down the stock as quickly as possible using these methods:
• Set the pot in a sink with blocks or rack for venting. Venting 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 stock cools evenly. Improperly cooled stock may spoil in 6 to 8
hours.
3. Once cool, refrigerate the stock in covered containers. Stock will keep for 2 to 3 days if it is refrigerated
properly. Stock can also be frozen to last for several months.

WAYS TO RECONSTITUTE STOCK, SAUCE, AND SOUP

Reconstituting stock, sauce, and soup may be done by:

• adding water
• using other liquid such as evaporated milk, coconut milk, and fruit juice

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Note: Only pages 2 to 3 are back-to-back)

Name: __________________________________ Date: _____________

Grade Level & Section:____________________ Score: ____________

TLE – COOKERY 10
THIRD QUARTER LEARNING ACTIVITY SHEET NO. 4

Note: Detach this and submit only this part of the activity sheet when you return your output.

Learning Competencies:

LO 4. Store and Reconstitute Stock, Sauce, and Soup

4.1. Maintain optimum quality and freshness of stock, sauce, and soup.
4.2. Reconstitute stock, sauce, and soup.

Exercises/Activities:

A. Write TRUE if the statement is correct and FALSE if not.

______ 1. Improperly cooled stock may spoil in 8 to 10 hours.

______ 2. Once cooled, refrigerate the stock in an uncovered container.

______ 3. One of the ways to reconstitute stock, sauce, and soup is by adding water.

______ 4. Stock will last within 3 to 4 days if properly refrigerated.

______ 5. Skim the surface and strain off the stock through a ceramic cup lined with several cheesecloth.

______ 6. Soup is a clear, flavored liquid extracted from the animal bones, meat, and/or vegetables with water
by simmering.

______ 7. The stock can be placed in the refrigerator even if it is hot.

______ 8. Sauces and starches should be kept in an airtight container and stored in a cool, dry place.

______ 9. Once cooled, refrigerate the stock in covered containers.

______10. Stock, when chilled, can last for several months.

B. Answer each question based on what you have learned from the lesson.

1. Why is it not advised to place hot stock in the refrigerator?

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2. What is then the proper way to cool down the hot stock?

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C. As your performance task, use the knowledge that you have gained to provide answers to the following
questions in a paragraph form:

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 1. At your home, who is in-charge of storing the left-over foods? How does he/she do it?
2. What kind or type of left-overs do you always have at home?
3. How long does it take before you consume your left-over foods? Why?
4. What do you do with your left-over foods when you want to eat them again? Why?

Rating Description
5 The answer is complete, brief yet accurate, and free from any spelling or grammatical
errors.
4 The answer is brief, mostly accurate, and with few spelling or grammatical errors.
3 The answer is wordy but quite accurate and with few spelling or grammatical errors.
2 The answer is too wordy but quite accurate and with some spelling or grammatical
errors.
1 The answer is irrelevant with some grammatical and spelling errors.

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Complete the reflection by filling-in the blanks with words or phrases that will complete the thought of
each statement.

Reflection:

Today, something new that I learned was ________________________________.

I need to work on ___________________________________________________.

I need help with ____________________________________________________.

References:
Acelar, Ailyn E. TLE Cookery 10 Learning Module. DepEd City Schools Division of Dasmarinas.

Retrieved from:
https://www.masterclass.com/articles/cooking-101-stocks-vs-broths-and-how-to-make-5-different-
stocks#:~:text=Learn%20More-,What%20Is%20Stock%3F,of%20aromatic%20herbs%20and%20spices.

Prepared by:

Mrs. Nina L. Urbiztondo

TLE-Cookery 10 Teacher

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