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2. A flavorful liquid.
U M E T F
3. Chopped vegetables .
P O I X M I R E
4. It is a kitchen tool.
H C I O I N S
5. A bag of herbs.
O B U U E T Q A R G I N
2. fyo͞oˈmā
3. mirˈpwä
4. sheen·waa
5. bōˈkā ɡärˈnē
IV. LEARNING PHASES AND LEARNING ACTIVITIES
D. Development (Time Frame: 60 minutes)
Read the lecturette provided by the teacher:
Preparing Stocks
Rondilla et.al (2016) defined stocks as thin, flavorful liquids derived from meat, fish, or poultry bones simmered with
vegetables and seasonings. To enhance its flavor, cooks added herbs, spices, and aromatic vegetables. Many dishes prepared
in the professional kitchen used stocks as their base particularly soups and sauces.
In order to prepare stocks, you need the following:
• Bones;
• Meat;
• Mirepoix;
• Herbs and spices;
• Seasoning and spices;
• Bouillon cubes; and
• Acid products
Stocks comes into various classifications such as:
• Chicken stock;
• Brown stock;
• Fish stock;
• Vegetable stock; and
• White stock
Preparing Bones for Stocks
The following are the methods to done in preparing bones for stocks:
1. Blanching. In this method, the bones are boiled using cold water until to slow boil. When it reaches the boiling point, the
floating scum will be removed.
2. Browning. In this method, bones are roasted in high temperature for about an hour until it becomes golden brown.
Once the desired color is achieved place it in a pot with cold water and let it simmer.
3. Sweating. In this method, bones and vegetables are sauteed in a small amount of fat until becomes softens.
Principles in Preparing Stocks
The following are the things that you need to keep in mind while preparing stocks:
1. Use cold water to allow the presence of protein and other impurities to be dissolved.
2. In making brown stock, bones should be roasted or browned before adding cold water.
3. Use high heat to bring the stock to boil, then reduce to low heat.
4. Skim the stock to remove impurities.
5. Add mirepoix, herbs, and spices.
6. Strain the stock carefully using china cap lined with cheese cloth. Let it cool.
7. Store the stock in refrigerator. It will last for four to five days. If you want to last it for several months, store it in a freezer.
8. Before reheating, remove the hardened fat formed on the top surface of the stock.
Cooling and Storing Stocks
The following are the guidelines in proper cooling and storing stocks:
1. When the stock is cool, transfer it to a plastic container with a tight-fitting lid, and label and date it.
2. Never place hot stock in a refrigerator to cool it. The steam and heat may damage other foods. It may also damage
your refrigerator, and can raise the overall temperature inside the refrigerator.
3. Stock can be stored for several days in a walk-in or reach-in refrigerator.
4. Remove the layer of fat before you use the stock.
5. Stock may also be strained through cheesecloth to remove additional fat.
6. Reheat stock to a temperature of 165°F (74°C) for at least 15 seconds.
7. Hold stock at a temperature of 135°F (57°C) or above when it is to be used for service.
Name of Recipe
(Indicate the Number of Servings)
Ingredients/Measurement Needed:
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
Tools/Equipment Needed:
1. ___________________________________________________________
2. ___________________________________________________________
3. ___________________________________________________________
Procedure:
1. ___________________________________________________________
2. ___________________________________________________________
3. ___________________________________________________________
Rubric:
Criteria 5 4 3 2 1
The recipe includes the title, ingredients, measurement, and tools/equipment
needed.
The procedures in the recipe are in the correct order.
The recipe is creatively presented.
IV. LEARNING PHASES AND LEARNING ACTIVITIES
V. ASSESSMENT (Time Frame: 55 minutes)
Learning Task 7: Let’s see the big picture!
For ODL teachers and students, you can access this activity using this link: http://bit.ly/CkQ4Wk1LT7
Create a graphic organizer about preparing stocks. Use the words given in the box. Present your graphic organizer in a
separate sheet of paper.
Data Bank
Insightful and well Ideas are Ideas are somewhat Ideas are unclear; few
considered ideas considered; more on topic; makes connections.
Ideas making multiple than one thoughtful some connections.
connections. connection is made.
VII. REFERENCES • Department of Education. K to 12 Home Economics - Cookery Curriculum Guide. 2016. 41.
• John and Wales University. Culinary Essentials. 2010. 509-511.
• National Restaurant Association Educational Foundation. Foundations of Restaurant
Management and Culinary Arts. 2011. 369-381.
• Rondilla, Aida H. et.al. Cookery: Volume II. Adriana Printing Co., Inc. Manila: 2016. 113-116
• Sercado, Virginia E. Skills for a Lifetime in TLE 10. JO-ES Publishing House, Inc. Valenzuela City: 2015.
158-166.
Prepared by: Paul Danielle R. Alagar Checked by: Rachael D. Lusterio
Joy S. Abuan
Jennifer U. Cruz
Maria Susette G. Palao