Leslie Lumampao /

Writer:
Alicia P. Marcelo
Cover Illustrator: Christopher E. Mercado

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This module was designed and written with you in mind. It is here to help you
develop knowledge, skills, and attitudes in the performance of Cookery tasks. The
scope of this module permits it to be used in many different learning situations.
The language used recognizes the diverse vocabulary level of students. The lessons
are arranged to follow the standard sequence of the course.

This module contains lesson in:

Lesson 1- Prepare Stocks for Menu Items

After going through this module, you are expected to:

1.1 use ingredients and flavoring according to enterprise standards; and
1.2 discuss variety of stocks according to enterprise standards.

Read and understand the statement below. Choose the letter of the correct
answer.
1. Which of the following stocks uses veal bone as its main
ingredient?
A. Brown stock C. White stock
B. Prawn stock D. Ham stock

2. As a chief of fine dining restaurant, Lenny 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. Sauce D. Water

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 3. What stocks uses chicken bone as its main ingredient?
A. Fish stock C. Prawn stock
B. Ham stock D. Chicken stock
4. As a rule, which should not be added to the stock because it causes
saltiness?
A. MSG C. Spices
B. Salt D. Sugar

5.Which of the following is not a thickening agent?

A. Flour C. rice
B. grain D. salt

Lesson
Prepare Stocks for Menu
1 Items
This lesson covers the skills, knowledge and attitude required to prepare various
stocks, sauces and soup in a commercial kitchen for catering operation.

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, sea food

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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.

Collect pictures of different kinds of spices and seasoning and give the uses
of each.

Classification of Stocks
Chicken stock –made from the
chicken bones.

White stock – made from beef or veal

bones.

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Brown stock – made from
beef or veal bones that
have been browned in
an oven.

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.

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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

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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.
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.

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Different Kinds of Spices and Seasoning
Bay leaf Cajun Seasoning

Cinnamon Curry powder

Flax Seed Ginger

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Mixed spices & seasoning Mustard

Nutmeg Oregano

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Paprika Pepper & Peppercorn

Rosemary Rubs

Saffron Single herbs & spices

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Spice Gifts Salt & salt substitute

Vanilla beans

Make a research on various recipes you chosen on the classification of Stocks.

Give one recipe in the classification of Stocks.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

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Direction: Write what have you learned about the topic.

Journal Writing

Date:
Topic:

I learned that
_____________________________________________________
_____________________________________________________
_____________________________________________________
______________.

Choose at least 3 kinds of spices and seasoning and explain on how it contributes
in making soup.

Assessment
A. Read the following questions carefully and encircle the letter of the
correct answer.

1. What do you call the liquid in which meat, fish, and sometimes
vegetables have been cooked.

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A. glaze C. stock
B. sauce D. water

2. Which of the following stocks uses veal bone as its main ingredient?
A. brown stock C. prawn stock
B. ham stock D. white stock

3. What kind of stock uses fish as its main ingredient?

A. brown stock C. glace viands
B. fish stock D. ham stock

4. What stock uses chicken bone as its main ingredient?

A. fish stock C. prawn stocks
B. ham stock D. chicken stocks

5. Which one is the easiest to prepare?

A. brown stock C. white stock
B. fish stock D. vegetable stock

B. Give three classification of stocks and explain each. (2pts. each)

1._______________
__________________________________________________________________________________
__________________________________________________________________________________
2._______________
__________________________________________________________________________________
__________________________________________________________________________________
3._______________
__________________________________________________________________________________
__________________________________________________________________________________

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Online Activity- Make a research on at least 2 recipes in each classification of
stocks.

Offline Activity- Look for recipe book or cooking magazine and search at least 2
recipes in each classification of stocks.

Quarter 3 module 1
Answer key

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Books
Cookery Volume II TVL Track K to 12, A.H. Rondilla, E.S. Avendaño, E.P Roque
Cookery Module 10
Images Resources
https://www.google.com/search?q=different+kinds+of+seasoning+with+names&tb
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https://www.google.com/search?q=mirepoix&tbm=isch&ved=2ahUKEwiUhJj41dru
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https://www.google.com/search?q=dried+paprika+&tbm=isch&ved=2ahUKEwj87s
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https://www.google.com/search?q=poppy+seeds&tbm=isch&ved=2ahUKEwiJ8ZiF4
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https://www.google.com/search?q=rosemary+in+a+bowl&tbm=isch&ved=2ahUKE
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https://www.google.com/search?q=salt+and+salt+substitute+in+a+plate&tbm=isch
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