LO4: Store and reconstitute stocks,

sauces, and soups.

4.1 maintain optimum quality and freshness
of stocks, sauces, and soups.
4.2 reconstitute stocks, sauces, and soups

LO5: Evaluate the finished product

5.1 rate the finished products using
ribrics.
TRUE OR FALSE

SPECIFIC INSTRUCTION: READ EACH

STATEMENT CAREFULLY AND ANSWER
THE FACILITATOR IF THE STATEMENT
IS TRUE OR FALSE.
STORAGE OF STOCKS

The stock should

be put in the
refrigerator while
it is hot.
STORAGE OF STOCKS

FALSE!
The stock should never be put in the
refrigerator while it is hot.

The large volume of hot liquid can raise the internal

temperature of the refrigerator to the point that the
stock will cool sufficiently within two hours and may
warm everything else in the refrigerator.
STORAGE OF STOCKS

A good way to cool the

stock is to place the hot
stock pot in a sink full of
hot water until it is
lukewarm, but it should
not exceed one hour.
STORAGE OF STOCKS

FALSE!

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 is lukewarm,
but it should not exceed one hour.
STORAGE OF STOCKS

After leaving it uncovered for the

first half hour and stirring
occasionally to cool, it should be
covered with an upside-down
plate to prevent evaporation
which would cause the stock to
become too concentrated.
STORAGE OF STOCKS

TRUE!

After leaving it uncovered for the first half

hour and stirring occasionally to cool, it
should be covered with an upside-down
plate to prevent evaporation which would
cause the stock to become too
concentrated.
STORAGE OF STOCKS

Refrigerated stock cools

better in shallow pans. If
covered, stock lasts up to
five days, but it is best if
used in two days.
STORAGE OF STOCKS

TRUE!

Refrigerated stock cools better in shallow

pans. If covered, stock lasts up to five
days, but it is best if used in two days.
STORAGE OF SOUP

When you make small

batches of thick soup,
cool and refrigerate the
soup before you add the
milk or cream.
STORAGE OF SOUP

FALSE!

When you make large batches of thick

soup, cool and refrigerate the soup before
you add the milk or cream.
STORAGE OF SOUP

It is best heat only small

batches of soup if you
hold the soup in a steam
table.
STORAGE OF SOUP

TRUE!

It is best heat only small batches of soup if

you hold the soup in a steam table.
STORAGE OF SOUP

Do not restock the soup.

STORAGE OF SOUP

FALSE!

Restock the soup when necessary.

STORAGE OF SOUP

Soup will not continue to

thicken while they are set
in holding in the steam
table.
STORAGE OF SOUP

FALSE!

Soup will continue to thicken while they

are set in holding in the steam table.
STORAGE OF SOUP

It is okay not to check the

consistency of soup
before you serve them.
STORAGE OF SOUP

FALSE!

Be sure to check the consistency before

you serve them.
STORAGE OF SOUP

Heat the base over low

heat, then add the milk or
cream to the base.
STORAGE OF SOUP

TRUE!

Heat the base over low heat, then add the

milk or cream to the base.
STORAGE OF SOUP

To keep the soup from

scorching, do not stir it
often. Taste the soup to
see if the seasonings
need to be adjusted.
STORAGE OF SOUP

FALSE!

To keep the soup from scorching, stir it

often. Taste the soup to see if the
seasonings need to be adjusted.
STORAGE OF SAUCES

Sauces should be kept in

airtight container and
stored in a dry place away
from the moisture,
oxygen, lights, and pests.
STORAGE OF SAUCES

FALSE!

Sauces should be kept in airtight

container and stored in a cool dry place
away from the moisture, oxygen, lights,
and pests.
 STORAGE OF SAUCES

Food made with starches

contains egg, milk, cream of
other dairy products all of
which make them prone to
bacterial contamination
and to food-born illnesses.
STORAGE OF SAUCES

TRUE!
Food made with starches contains egg,
milk, cream of other dairy products all of
which make them prone to bacterial
contamination and to food-born illnesses.
Sauce made with these ingredients should
be kept out of the temperature danger
zone.
 STORAGE OF SAUCES

Thickened sauce should

also be prepared, served,
and stored with caution.
STORAGE OF SAUCES

TRUE!

Thickened sauce should also be prepared,

served, and stored with caution.
These products should be stored in the
refrigerator and never left to stay for long
at room temperature.
PICK THE STORING EQUIPMENT FOR
STOCKS, SOUPS, AND SAUCES
THE STORING EQUIPMENT FOR STOCKS,
SOUPS, AND SAUCES?
 How to
reconstitute
Stocks, Soups,
and Sauces?
 2. By using other
liquid like
evaporating milk,
coconut milk, and
fruit juices.

1. By Adding
Water
Direction: Answer the following questions:

1. Why should we avoid placing hot stocks and soups in

the refrigerator?

2. What are some ways to reconstitute stocks and

sauces?
Maria Pacita
Preciosa F.
Velo
TLE Cookery 10
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