WELCOM

MR. LOUIE MAR N.

Let Us Pray
 WELCOME TO
3rd Quarter
Week 1
COOKERY CLASS
 3rd QUARTER: WEEK
1
Learning Competency: Prepare Stocks for Menu Items
Learning Outcome 1: Prepare stocks for menu items
1.1 Use ingredients and flavoring according to enterprise standards
1.2 Produce variety of stocks according to enterprise standards

Learning Objectives:
At the end of the lesson, the learners are expected to:
1. Enumerate the classification of stocks, ingredients, and the guidelines for
preparing stock
2. Appreciate the importance of using the quality ingredients and the proper
guidelines in preparing stock.
 GAMES
UNSCRAMBLED THE SCRAMBLE LETTERS

SOBEN BONES

BREHS HERBS

KOTSS STOCK
C S
CISPES SPICES
 ?

? Stocks ?

?
 Stocks

They are referred to in French as fonds de

cuisine, or the “foundation of cooking”.
 Stocks
are 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.
 Classification of Stocks

Chicken stock Fish stock

Brown stock
White stock Vegetables stock
Classification of Stocks

Brown stock

Brown stock (Fond Brun)

is made from beef or veal bones
that have been browned in an
oven.
Classification of Stocks

Chicken stock

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

White stock

. White stock (Fond Blanc)

is made from beef or veal bones
Classification of Stocks

Fish stock

Fish stock (Fume de Poisson)

is made from fish bones and
trimmings left over after filleting.
Classification of Stocks

Vegetables stock

Vegetables stock (Fond Maigre)

is made from vegetables’ cut
Ingredients in Preparing Stock
 Acid products

. Acid products help to dissolve

connective tissues, and extract
flavor and body from bones.
 Bones
Bones are the most flavorful ingredients of stocks. It may
come from the bones of beef, veal, chicken, fish, and pork.
The types of bones used is the way to determine the
classification of stock, except vegetable stock.
 Bouquet Garni
Bouquet garni is the collection of fresh herbs and aromatic
ingredients tied in a bundle with string so it can be easily
removed from the stock.
 Flavorings or sometimes called seasonings
Flavorings or sometimes called seasonings are the process of adding
herbs or spices to food to enhance the flavor.
The herbs are part of the plants like leaves, flowers, or stems of plants
with savory or aromatic properties that are used for flavoring and
garnishing food, for medical purposes, or for fragrances.
The spices are parts of the plant like seed, fruit, root, bark, or other
plant like substance used for flavoring or coloring of food.
 Mirepoix
Mirepoix is the French term for the combination of chopped onions,
carrots, and celery. It is used to flavor the stocks.
The basic recipe for mirepoix is used to flavor white stocks and soups.
Tomato paste or puree is often included for brown stock, gravy, stew
or soup.
Here are the basic ingredients for mirepoix:
2 parts onions; 1 part celery; and 1 part carrot.
 Scraps and leftovers

Scraps and leftovers may be used in stocks if they are clear,

wholesome, and appropriate to the stock being made.
 Guidelines for Preparing Stock
Follow the correct procedure
Follow the cooking time
The stock ingredients are boiled starting with cold
water
Stocks are simmered
gently
Salt is not usually added to a
stock
Meat is added to the
Questions?
Activity
PLS. VISIT OUR GOOGLE CLASSROOM AND FINISH
YOUR ACTIVITIES AND PERFORMANCE TASK

WRITTEN TASK
201-203

PERFORMANCE
TASK 201-203
Big Thanks !