TLE Cookery GRADE 10 Module 6 Week 6 FOURTH QUARTER
SCHOOLS DIVISION OF PARANAQUE CITY
TECHNOLOGY AND LIVELIHOOD EDUCATION 10
COOKERY
QUARTER 4
PREPARE STOCKS
MODULE
Week 6
Learning Competencies (Essential Competencies)
1. Prepare stocks for menu items ( TLE_HECK10SSS-IIIa-20 )
Objectives
At the end of this module, the student should be able to:
1. use ingredients and flavoring according to enterprise standards,
2. produce variety of stocks according to enterprise standards, and
3. prepare stocks required for menu item
Let’s Recall / Pretest
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. B. sauce D. water
2. Which of the following stocks uses veal bone as its main ingredient?
A. brown stock C. prawn stock
B. B. ham stock D. white stock
3. What kind of stock uses fish as its main ingredient?
A. brown stock C. Prawn stock
B. fish stock D. ham stock
4. As a rule, which should not be added to the stock because it causes
saltiness?
A. MSG C. spices
B. B. salt D. sugar
5. 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
1
TLE Cookery GRADE 10 Module 6 Week 6 FOURTH QUARTER
Let’s Understand
Prepare Stocks for Required Menu Items
Principles of Preparing Stocks
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. - a clear, thin liquid flavored by soluble
substances extracted from meat, poultry, and fish; and their bones, and from vegetables
and seasonings.
Classification of Stocks
1. Chicken stock –made from the chicken bones.
2. White stock – made from beef or veal bones.
3. Brown stock – made from beef or veal bones that have been browned in an oven.
4. Fish stock – made from fish bones and trimmings left over after filleting
Ingredients in Preparing Stocks
1. 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.
2. Mirepoix - is the 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
3. Acid products - Acid helps dissolve connective tissues, and
extract flavor and body from bones.
4. Scraps and left-over -Scraps may be used in stocks if they are
clear, wholesome, and appropriate to the stock being made.
5. Seasoning and spices
6. 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.
2
TLE Cookery GRADE 10 Module 6 Week 6 FOURTH QUARTER
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
Let’s Apply
Directions: Write the correct time requirement in preparing stocks. Write your answer on your
answer sheet.
Kind of stocks Required time to prepare
1. White beef stock ________
2. White and brown Veal Game stock ________
3. White poultry and Game Bird Stocks ________
4. Fish Stock ________
5. Vegetables Stock ________
Let’s Analyze
Directions: Read the statement below. Write True if the statement is correct and False if it
wrong. Write your answer on your answer sheet.
1. The stock ingredients are boiled starting with cold water.
2. Salt is not usually added to a stock.
3. Meat is added to the stock before the vegetables.
4. The ingredients in preparing mirepoix is equal to all.
5. Vegetable stock is most difficult to prepare because it requires so much time.
3
TLE Cookery GRADE 10 Module 6 Week 6 FOURTH QUARTER
Let’s Try
Directions: Read each statement carefully. Choose the best answer. Write only the letter on your
answer sheet.
1. It is a flavorful liquid prepared by simmering meaty bones from meat or poultry, seafood
and/or vegetables
A. Soup C. puree
B. Stocks D. sauce
2. It is the French term for the combination of coarsely chopped onions, carrots and celery
used to flavor stocks.
A. Mirepoix C. bouquet garni
B. Stocks D. aperitif
3. It is an assortment of fresh herbs and aromatic ingredients tied in a bundle with string so
it can be removed easily from the stock.
A. Bouquet garni C. acid products
B. Seasoning D. bones
4. It helps to dissolve connective tissues, and extract flavor and body from bones.
A. Bouquet garni C. acid products
B. Seasoning D. bones
5. Stocks made from beef or veal bones that have been browned in an oven.
A. White stock C. Chicken stock
B. Brown stock D. Fish stock
Let’s Create
Directions: Prepare a stock available at home following the procedure you learned in this lesson.
Have a pictures of the finished product and a narration on how you do it.
Name of stock:
Ingredients:
Procedure:
Rubric for evaluation (Ask your parent to evaluate your output)
Criteria 3 2 1 Score
General Characteristics of Characteristics of Characteristics of stock
appearance stock prepared stock prepared are prepared are slightly
are evident partly evident evident
Taste/Flavor Original taste is Original taste is Taste and flavor poorly
present partly present retained
Workmanship Maintain Sometime maintain Poor working in the
cleanliness in the cleanliness in the area
area area
Total
Rating: 9 100 Excellent
7–8 90 Very Good
5–6 85 Good
3–4 80 Nice try
4
TLE Cookery GRADE 10 Module 6 Week 6 FOURTH QUARTER
