LEARNING

MODULE

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 COOKERY NCII
Preparing stocks, sauces and soups

HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

Welcome to the module in COOKERY NCII QUALIFICATION. This module

contains training materials and activities for you to complete.

The unit of competency “Preparing stocks, sauces and soups” contains

knowledge, skills and attitude required for TRAINEES.

You are required to go through, a series of learning activities in order to complete

each learning outcome of the module. In each learning outcome are Information Sheet,
Self-Checks, Task Sheets and Job Sheets. Follow these activities on your own. If you
have questions, don’t hesitate to ask your facilitator for assistance.

The goal of this course is the development of practical skills in supervising work-
based training. Tools in planning, monitoring and evaluation of work-based training shall be
prepared during the workshop to support in the implementation of the training program.

This module is prepared to help you achieve the required competency, in

“COOKERY NCII”.

This will be the source of information for you to acquire knowledge and skills in this
particular competency independently and at your own pace, with minimum supervision or
help from your facilitator.

Remember to:

 Work through all the information and complete the activities in each section.
 Read information sheets and complete the self-check. Answer keys are included in
this package to allow immediate feedback. Answering the self-check will help you
acquire the knowledge content of this competency.
 Perform the task sheets and job sheets until you are confident that your output
conforms to the performance criteria checklist that follows the sheets.
 Submit outputs of the task sheets and job sheets to your facilitator for evaluation and
recording in the Accomplishment Chart. Outputs shall serve as your portfolio during
the institutional competency evaluation.

A certificate of achievement will be awarded to you after passing the evaluation. You
must pass the institutional competency evaluation for this competency before moving to
another competency.

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 COOKERY NCII
280 Hours

Contents of this Competency – Based Learning Materials

LIST OF COMPETENCIES
No. Unit of Competency Module Title Code
1 Clean and Maintain Kitchen Cleaning and Maintaining TRS512328
Premises
2 Prepare Stocks, Sauces and Soups Preparing Stocks, Sauces and TRS512331
Soups
3 Prepare Appetizers Preparing Appetizers TRS512381

4 Prepare Salads and Dressing Preparing Salads and Dressing TRS512382

5 Prepare Sandwiches Preparing Sandwiches TRS512330

6 Prepare Meat Dishes Preparing Meat Dishes TRS512383

7 Prepare Vegetable Dishes Preparing Vegetables Dishes TRS512384

8 Prepare Egg Dishes Preparing Egg Dishes TRS512385

9 Prepare Starch Dishes Preparing Starch Dishes TRS512386

10 Prepare Poultry and Game Dishes Preparing Poultry and Game TRS512333
Dishes
11 Prepare Seafood Dishes Preparing Seafood Dishes TRS512334

12 Prepare Desserts Preparing Desserts TRS512335

13 Package Prepared Food Packaging Prepared Food TRS512340

MODULE CONTENT
COOKERY NCII

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 Unit of Competency

PREPARE STOCKS, SAUCES AND SOUPS

Unit of Competency

PREPARING STOCKS, SAUCES AND SOUPS

Module Title

Introduction

This module deals with the skills, knowledge, and attitude required to prepare
various stocks, sauces and soups in a commercial/institutional kitchen

NOMINAL DURATION: 24 Hours

LEARNING OUTCOMES:
At the end of this module you MUST be able to:

LO1: Prepare stocks, glazes, essences required for menu items.

LO2: Prepare soups required for menu item

LO3: Prepared sauces required for menu items

LO4: Store and reconstitute stocks, sauces and soups.

PREPARE STOCKS, GLAZES AND

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 Learning Outcome # 1 ESSENCES REQUIRED FOR MENU
ITEMS

CONTENTS:
1. Types of flavoring agents and its ingredients
2. Classification /types of stocks,and glazes,.
3. Variety of flavoring and seasonings
4. Uses of flavoring agents, stocks, glazes and seasoning.

ASSESSMENT CRITERIA:
1. Ingredients and flavoring agents are used according to standards recipes defined by the
enterprise.
2. Variety of stocks, sauces,glazes, flavorings, seasonings are produced according to the
enterprise standards.

CONDITIONS/RESOURCES: The students/trainees must be provided with the

following:
SUPPLIES &
EQUIPMENT TOOLS AND ACCESSORIES LEARNING MATERIALS
MATERIALS
 LCD Projector  pots and pans Selection of  LCD Projector
(Optional)  bowls and measuring stocks (Optional)
 Overhead cups  Stocks  Overhead Projector
Projector  weighing scales - dark (Optional for lecture)
(Optional for  cleaning materials - light  Television and
lecture)  knife - beef multimedia player
 Television and  chopping board - chicken  Whiteboard
multimedia player  wooden spoon - vegetable  Applicable equipment
 Whiteboard - fish as prescribed by
 mixing bowl
 Applicable - sauces Training regulation
 linen
equipment as - basic and
 tea towels finished
prescribed by  serviettes
Training sauces
 table cloth - reduced
regulation
 aprons sauces
 uniforms - thickened
sauces
hair restraints - Hot, warm
and cold
- toque, emulsions
- caps, Ingredients
- hairnets
- Meat
- Beef
- Pork
- Poultry
- Seafood
- Roux
- Butter
- Flour
- Salt
- Pepper

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 - Sugar
- Thickenin
g agent
- Water
- Flavoring
agent
- Glazes

METHODOLOGIES:
 Lecture/ demonstration
 Video viewing
ASSESSMENT METHODS:
 Direct observation of the candidate while preparing stocks,
essences and glazes required for menu items.
 Tests on candidate’s knowledge of different kinds of stocks,
essences and glazes
 Review of portfolios of evidence and third party workplace reports of
on-the-job performance by the candidate

Learning Experiences / Activities

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Learning Outcome # 1

PREPARE STOCKS, GLAZES, ESSENCES REQUIRED FOR MENU

ITEMS
Learning Activities Special Instructions
This Learning Outcome deals with the development of
the Institutional Competency Evaluation Tool which
trainers use in evaluating their trainees after finishing a
competency of the qualification.

Go through the learning activities outlined for you on

the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.

The output of this LO is a complete Institutional

Competency Evaluation Package for one Competency
of Cookery NCII. Your output shall serve as one of
your portfolio for your Institutional Competency
Evaluation for Prepare stocks, sauces and soups.
Feel free to show your outputs to your trainer as you
accomplish them for guidance and evaluation.

This Learning Outcome deals with the development of

the Institutional Competency Evaluation Tool which
trainers use in evaluating their trainees after finishing a
competency of the qualification.

Go through the learning activities outlined for you on

the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.

After doing all the activities for this LO1: Prepare

stocks, glazes, essences required for menu items.
you are ready to proceed to the next LO2: Prepare
soups required for menu item .

INFORMATION SHEET 1.1-1

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 PREPARE STOCKS, SAUCES AND SOUPS, AND
POULTRY AND GAME DISHES

Overview
This quarter will enable students or learners to acquire competencies
in: preparing, storing, reconstituting and evaluating stocks, sauces and soups;
cooking, plating/presenting, and storing poultry and game dishes, preparing,
cooking, plating/presenting and storing meat dishes .

Objectives:
At the end of the quarter students are expected to:

prepare stocks required for menu item;

prepare soups required for menu item;
prepare sauce required for menu item;
store and reconstitute stocks, sauces and soups;
perform mise‘en place;
cook poultry and meat dishes;
plate and present poultry and meat dishes;
evaluate finished products; and
store poultry and meat.

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

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 Chicken stock –made from
the chicken bones.

White stock – made from beef or

veal bones.

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

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 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.

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
part carrot

Acid products - Acid helps dissolve connective tissues, and extract

flavor and body from bones.

Scraps and left-over -Scraps may be used in stocks if they are clear,
wholesome, and appropriate to the stock being made.

Seasoning and spices

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

Follow the correct procedures for cooling and storing stock and make
sure that any stock you use is flavorful and wholesome.

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 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
The stock ingredients are boiled starting with cold water. This promotes
the extraction of protein which may be sealed in by hot water.
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.
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.
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

Different Kinds of Spices and Seasoning

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 ACTIVITY SHEET 1.1-1

Activity 1. PREPARE STOCK (Group Activity)

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Directions: Choose any of the given stocks and prepare following the given
procedure. Your performance and output will be rated using the given rubric.

White stock

Basic White stock

Tools and Equipment:
Stove
Stock pot
Chopping board
Knife
Skimmer/Strainer
Ladle
Container

Ingredients:
4 -5 kg bones; chicken, veal or beef
1L water, cold
Mirepoix
450 g onion, chopped
16 tbsp. carrot, chopped
16 tbsp. celery, chopped

Bouquet Garni
1 pc dried bay leaf
¼ tsp Dried thyme
¼ tsp peppercorns
6-8 stems parsley
2 whole cloves

Procedure:
Cut the bones into pieces, 3 to 4 inches long for easy extraction.
Rinse in cold water to remove impurities that cloud the stock.

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 Place the bones in the stockpot and cover with cold water to speed
extraction.
Bring water to a boil and then, reduce to simmer. Skim the scum that
comes from the surface for a clear stock. Do not let the stock boil
because it makes the stock cloudy.
Keep the water level above the bones because bones cooked while
exposed to air will turn dark and darken the stock. Also, bones will not
release flavor into the water.
Add the mirepoix.
Simmer for recommended length of time:
Strain through several layers of cheesecloth.
Cool the stock as quickly as possible by:

Setting the pot in a sink and allow cold water to flow under the pot and
around it.
Stirring the pot occasionally so all the stock cools evenly.

When cooled, refrigerate the stock properly in covered containers for 2-3
days. If properly frozen, it will last for several months.

Directions: OVERALL EVALUATION

LEVEL ACHIEVED PERFORMANCE LEVELS
Ask your teacher to 4 - Can perform the skill
assess your performance very satisfactorily without
in the following critical task supervision and with
and performance criteria initiative and adaptability to
below problem situations.

3 - Can perform the skill

satisfactorily without
You will be rated based on
assistance or supervision.
the evaluation on the right side.
2 - Can perform the
skill less satisfactorily
but requires some
assistance and/or
supervision.

1 - Can perform parts of

the skill satisfactorily,
and requires
considerable assistance
and/or supervision.

Teacher will initial level achieved.

PERFORMANCE STANDARDS
For acceptable achievement, all items should 1 2 3 4

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 receive an answer.
1. Cut the bones into pieces, 3 to 4 inches long.

2. Rinse in cold water to remove impurities that

cloud the stock.
3. Place the bones in the stockpot and cover with
cold water to speed extraction
4. Bring water to boil and then reduce to simmer.
Skim the scum.
5. Keep the water level above the bones
6. Add mirepoix
7. Simmer for recommended length of time
8. Strain through several layers of cheesecloth
9. Cool the stock as quickly as possible
10. When cool, refrigerate the stock properly in
covered containers to keep for 2-3 days.

Basic Brown Stock

Tools and Equipment:

Stove
Stock pot
Chopping board
Knife
Skimmer/Strainer
Ladle
Container

Ingredients:
4 ½ kg. bones; chicken, veal or beef
10-12 qtr. water, cold

Mirepoix

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 450 g onion, chopped
16 tbsp. carrot, chopped
16 tbsp. celery, chopped
450 g tomato puree

Bouquet Garni
1 pc dried bay leaf
¼ tsp Dried thyme
¼ tsp peppercorns
6-8 stems parsley
2 whole cloves

Procedure:
Cut the bones into pieces, 3-4 inches long. Use veal or beef bones.
Do not wash or blanch the bones. The moisture would hinder browning.
Place the bones in a roasting pan in one layer, and brown in a hot oven at
375°F (190°C. or higher. The bones must be well browned to color the
stock sufficiently. Bones may be oiled lightly before browning.
When the bones are well browned, remove from pan and place in a
stockpot. Cover with cold water and bring to simmer.
Drain and reserve the fat from the roasting pan. Deglaze the pan by
adding water and stirring over heat until all the brown drippings are
dissolved or loosened. Add to stockpot.
While the stock is getting started, place the mirepoix in the roasting pan
with some of the reserved fat and brown the vegetable well in the oven.
When the water in the stockpot comes to a simmer, skim the scum at
the surface.
Add the browned vegetable and tomato puree to the stockpot.
Put the bouquet garni by tying it to the handle of the pot for easy removal.
Continue to simmer for recommended length of time, 6-8 hours.

Strain through several layers of cheesecloth.

Cool the stock and refrigerate properly in a covered container to keep for 2-3
days. If properly frozen, it will last for several months.

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Directions: OVERALL EVALUATION

LEVEL ACHIEVED PERFORMANCE LEVELS

Ask your teacher to 4 - Can perform the skill very
assess your performance in satisfactorily without supervision and
the following critical task with initiative and adaptability to
and performance criteria problem situations.
below
3 - Can perform the skill satisfactorily
without assistance or supervision.
You will be rated based on the
evaluation on the right side. 2 - Can perform the skill less
satisfactorily but requires some
assistance and/or supervision.

1 - Can perform parts of the skill

satisfactorily, and requires
considerable assistance and/or
supervision.

Teacher will initial level achieved.

PERFORMANCE STANDARDS
For acceptable achievement, all items should 1 2 3 4
receive an answer.
1. Cut the bones into pieces, 3 to 4 inches long.

2. Rinse in cold water to remove impurities that

cloud the stock.
3. Place the bones in the stockpot and cover with
cold water to speed extraction
4. Bring water to boil and then reduce to simmer.
Skim the scum.
5. Keep the water level above the bones
6. Add mirepoix
7. Simmer for recommended length of time
8. Strain through several layers of cheesecloth
9. Cool the stock as quickly as possible
10. When cool, refrigerate the stock properly in
covered containers to keep for 2-3 days.

SELF CHECK1.1-1

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Directions: Read the following questions carefully and choose the letter of the
correct answer. Write your answer in your test notebook.
1. What do you call the liquid in which meat, fish, and sometimes
vegetables have been cooked?
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
B. ham stock
C. prawn stocks
D. chicken stocks
5 .Which one is the easiest to prepare?
A. brown stock C. white stock
B. fish stock D. vegetable stock

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 PREPARE SOUPS REQUIRED FOR
Learning Outcome # 2 MENU ITEMS

CONTENTS:
1. Variety of soups from different recipes for different cultural backgrounds
2. Identified different classifications of soups
3. Common problems on soups and how to identify and rectify them
4. Common culinary terms on soups and which are used in the industry
5. Use of various stocks and bases for a variety of soups
6. Principles and techniques of producing
7. Organizational skills and teamwork
8. Safe work practices

ASSESSMENT CRITERIA:
1. Correct ingredients were selected and assembled to prepare soups, including stocks and
prepared garnishes
2. Variety of soups were prepared according to enterprise standards
3. Clarifying, thickening agents and convenience products were used where appropriate
4. Soups are evaluated for flavor, color, consistency and temperature related problems were
identified and addressed
5. Soups were presented at the right flavor, color, consistency and temperature, in clean service
ware without drips and using suitable garnishes and accompaniments

CONDITIONS/RESOURCES: The students/trainees must be provided with the

following:
SUPPLIES &
EQUIPMENT TOOLS AND ACCESSORIES LEARNING MATERIALS
MATERIALS
 LCD Projector Selection of Stocks  Stocks and  LCD Projector
(Optional) - dark sauces (Optional)
 Overhead - light - Stocks  Overhead Projector
Projector - beef o Beef stock (Optional for lecture)
(Optional for - chicken o Chicken  Television and
lecture) - vegetable stock multimedia player
 Television and - fish  Whiteboard
o Fish stock
multimedia player - sauces
- basic and finished o Vegetable
 Whiteboard LEARNING MATERIALS
sauces stock
LEARNING - reduced sauces o Brown  Manuals
MATERIALS - thickened sauces stock  Books
- Hot, warm and cold - Sauces
 Video (CD)
 Manuals emulsions o White
 Books  Soups o Brown
 Video (CD) - Thin o Red
- Clear
- Consommé
o Yellow
- Naturally thick  Thickening
- Artificially agents
thickened - Fat flour
o Roux Tools
- Specialty soups –
bouillabaisse, o Beurre

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 chowders, etc. manie - pots and pans
Tools - Starch - - bowls and measuring
water cups
- pots and pans o Flour- - weighing scales
- bowls and water - cleaning materials
measuring cups o Starch – - knife
- weighing scales water - chopping board
- cleaning o Liaison - wooden spoon
materials - mixing bowl
- Convenien
- knife - linen
ce products
- chopping board - tea towels
- wooden spoon o Bases - serviettes
- mixing bowl o Bouillon - table cloth
- linen cubes or - aprons
- tea towels powders - uniforms
- serviettes o Flavor
- table cloth enhancers hair restraints
- aprons o Demi glaze
- uniforms o Flavoring - toque,
- caps,
packs –
hair restraints hairnets
sinigang,
menudo, etc.
- toque,
- caps,
hairnets

METHODOLOGIES:
 Lecture/ demonstration
 Video viewing
ASSESSMENT METHODS:
 Direct observation of the candidate while making soups
 Demonstration of sample dishes prepared by the candidate
 Written or oral questions to test candidate’s knowledge on soups
 Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate, e.g. menus

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 INFORMATION SHEET 1.1-2

PREPARE SOUPS REQUIRED FOR MENU ITEM

Soups

Soups are based on stocks added with other ingredients for variety of
flavor, consistency, appearance and aroma

A well-prepared soup always makes a memorable impression. Soups

offer a full array of flavoring ingredients and garnishing opportunities. Soups also
allow the use of trimmings and leftover creatively.

Classifications of Soups

1. Clear Soups

Clear Soups. They are soups based on a clear, unthickened broth or

stock. They may be served plain or garnished with a variety of vegetables and
meats. They are very similar to stocks, except that broths are based on meats
rather than bones so they are richer and have a more defined flavor. Broths can
be used as a liquid in preparing soups. A good quality broth should be clear,
aromatic and rich-tasting with a very evident flavor of the major ingredient. One
strong and clear broth or stock is a consommé. It is made by combining lean
chopped meat, egg whites, mirepoix, herbs and spices and an acidic ingredient
like tomatoes, wine, or lemon juice. The combination is called ―clarification‖
since the particles that make the broth appear cloudy are trapped as it cooks. A
good quality consommé is crystal – clear, has a good body, amber to brown in
color, and completely fat-free.

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 Broth and bouillon simple clear soup without solid ingredients.
Broth and bouillon are similar to stock in technique and in cooking
time. The major distinction between broth and stock is that broths can be
served as is, whereas stocks are used in production of other dishes.

Vegetable soup – clear seasoned stock or broth with the addition of

one or more vegetable, meat, or poultry.

Consommé‘ – rich, flavorful stock or broth that has been clarified to make
it perfectly clear and transparent.

Thick Soups

Thick Soups are soups that are thickened to provide a heavier

consistency. Thick soup is a cream soup based on béchamel sauce and is
finished with a heavy cream. A béchamel sauce is milk thickened with roux. But
some thick soups are veloute sauce-based, stock thickened with roux. A veloute
sauce base is usually finished with a liaison of heavy cream egg yolk. A thick
soup should have a velvety smooth texture and the thickness of heavy cream. It
is always essential to strain out the solids and at times to puree and put back in
the soup. Cream soups may be served hot or cold.
A kind of cream soup based on crustaceans like shrimps and lobsters is
bisque. It is made by simmering a crustacean in a stock or a fish fumet.
Another thick vegetable soup is the chowder made with broth, milk or
water as base, then thickened with roux. Cold, thick soups such as vichyssoise
are simply cream soups served cold. Others like gazpacho or a chilled
cantaloupe soup are based on a puree of cooked or raw ingredients brought to
the correct consistency by adding fruits or vegetable juice as a liquid

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 Cream soups – are soups thickened with roux, beurremanie, liaison
or other thickening agents, plus milk, or cream.

Purees – vegetable soup thickened with starch

Bisques – are thickened soups made from shellfish.

Chowders – are hearty soups made from fish, shellfish or

vegetables usually contain milk and potatoes.

Veloutes – soup thickened with egg, butter and cream .

Other types of soup

Dessert soup
Ginataan – a Filipino soup made from coconut milk, milk, fruit, and
tapioca pearl served hot or cold.
B. Osheriku – a Japanese asuki bean soup
Tonge sui – a Chinese soup

b. Fruit Soup can be served hot or cold depending on the recipe where
dried fruits are used like raisins and prunes. Fruit soup may include
milk, sweet or savory dumplings, spices or alcoholic beverages like
brandy and champagne.

Cold soup is variations on the traditional soup wherein the

temperature when served is kept at or below temperature.

Asian soup is a traditional soup which is typical broth, clear

soup, or starch thickened soup.

Other thickening agents for soup

rice
flour
grain
corn starch

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 Ingredients of soup
Meat (chicken, beef, pork, lamb, fish)
Salt
Pepper
Vegetables (carrots, string beans, turnips, tomatoes, mushrooms,
celery, leak)
Onion
Garlic
Water
Eggs
Cornstarch
Seasoning (MSG, convenience products)
Butter
Cream
Garnishes (slices of lemon, egg, shredded vegetables,
pimiento strips)

Basic Principles of Preparing Soup

st
1 Principle. Starting with Cold Water
Why cold water? Most protein, vitamins and minerals dissolve in cold
water. Part of the flavor comes from these components. Using hot water would
lessen the flavor and nutritive content of stock
nd
2 Principle. Cutting vegetable to appropriate size for the type of stock.
The size of cut helps the maximum flavor to be extracted.
Example 1: A fish stock only simmer for a half hour (30 minutes) so the cut
should be julienne (thin strips: ¼ inch thick 2-3 inches long)
Example 2: A brown stock simmers for 4-6 hours and sometimes 24 hours, so
the cut should be 1‖ cubed so that stock will have time to extract the flavor and
will not fall apart after a long cooking.
rd
3 Principle. Select your protein based. Beef, Chicken, Pork and Fish
All bones are washed, roasted or blanched. Roasted for brown sauce and
blanched for white stock.
th
4 Principle. Simmering
Gentle extractions aid in flavor and nutrition. Boiling causes cloudiness
through agitation of the ingredients.
th
5 Principle. Skimming
Keep the stock clear. The scum on top of stocks contains impurities.

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Cooking soups

Meats, Poultry and Fish

Cuts of meat that are less tender should be added early in the cooking
process
Poultry needs to be added early enough so that it cooks thoroughly
Add fish closed to the end of the cooking process to keep it from
overcooking.
Grains and Pasta
Allow a little more time in cooking.
Beans and Legumes
Soaked beans, lentils and black-eyed peas should be added with the
liquid so they will fully cook
Dense or Starchy Vegetables
A small-diced cut of potatoes, carrots, and winter squashes will require
30–45 minutes to cook.
Green Vegetables:
These vegetables should be added during the final 15–20 minutes of
cooking the soup

Adjusting Consistency
Thick soups may continue to thicken during cooking and may need
additional stock or water added to adjust the consistency

Degreasing
Broth-based soups maybe prepared in advance, cooled and refrigerated.
This facilitates removing of congealed fat from the surface. Skim the top
layer of fat from a hot soup with a ladle, alternately.

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 ACTIVITY SHEET 1.1-2

Perform the Suggested Soup Recipes

Directions: Find a partner and perform the given soup recipe.

CREAM OF POTATO SOUP

INGRIDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
casserole ½ cup chopped bacon
gas or electric stove ¾ kg potatoes
knife 3 cups water
chopping board 2 bulbs onions, chopped
strainer 1 whole chicken bouillon cube
saucepot 2 cups hot water
measuring cup ¼ cups butter
measuring spoon ¼ tsp. pepper
wooden spoon 2tbsp. Gold Medal all-purpose flour
soup ladle ½ tsp. salt
1½ c all-purpose cream

PROCEDURE:

Cook bacon until crispy. Cool. Set aside, peel potatoes and cut into cubes,
place in a saucepot and add water and chopped onions. Bring to a boil
and cook until potatoes are tender. Remove potatoes and sear the broth.
Add chicken bouillon cube to the reserved potato broth to make potato
chicken broth and stir until dissolved. Add the hot water. Place cooked
potatoes in blender in 2 batches, adding ¾ cup of the potato-chicken broth
with each batch. Cover and blend for 1 minute or until smooth. Set aside.
Melt butter in a saucepan. Add flour, salt and pepper. Add all-purpose
cream at once. Stir while cooking until slightly thickened and bubbly. Cook
for 1 minute more. Stir until heated through. If necessary, stir in

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 additional milk to make the desired consistency. Serve with sprinkled
bacon bits.

Find out how well you performed by accomplishing the Scoring Rubric honestly and
sincerely. Remember it is your learning at stake!

Direction: Evaluate your finished product, using the given score sheet.
Criteria for Evaluating and Presenting Soup
Good Fair Poor
I. Products:
(3) (2) (1)
General Appearance
attractive and appealing to appetite
pleasing and good color combination
ingredients cooked just right
correct consistency
Palatability
delicious
taste just right
Nutritive value
a. highly nutritious
II. Procedures:
Use of Resources:
kept working table is kept orderly while preparing the
ingredients
used only the proper and needed utensils and
dishes
used time-saving techniques and devices
Cleanliness and sanitation
was well- groomed and properly dressed for cooking,
used clean apron, hair nets, hand towel and pot
holder
Observed sanitary handling of food
Conservation of nutrients
followed proper preparation and cooking procedures
followed the recipe correctly
Score: (maximum 42 points)
Comments:

27 OF 55
 CONSOMME A LA MADRILENE
TOOLS AND INGRIDIENTS
EQUIPMENT QUANTITY DESCRIPTION
casserole 1kg. Lean beef, cut in 3 portion
gas or electric stove ½ kg bone marrow
knife 3 ½ liter cold water
chopping board 3 large carrots, cut up
measuring cup 2 cloves onion, stuck with 3 cloves
measuring spoon 2 stalks celery w/leaves.
wooden spoon 3 leeks, sliced lengthwise and
soup ladle 1½ tbsp. wash salt
6 peppercorns
2 spring parsley
pinch basil
1 clove clove garlic
1pc bay leaf
3 large egg whites, beaten
3 crushed eggshells
2 cup tomato puree
2tbsp finely chopped onions
½ tsp dried basil

PROCEDURE:

Combine the beef, bone and water in a stockpot and bring to a boil.
Simmer for 5 minutes and skim. Cover and simmer for 1 hour.
Add to the onion stock with cloves, the carrots, celery, leeks, salt
peppercorns, parsley, thyme, garlic and bay leaf. Cover and cook slowly
for 4 – 5 hours.
Strain through a double thickness of cheesecloth and skim off fat. Use
absorbent paper towels. Remove the remaining particles and reserve the
meat for another purpose.
To clarify the consommé, return it to the heat and add beaten egg whites
and eggshells.
Bring to a rolling boil and strain once more through 3 thickness
cheesecloth.
Pour 6 cups of consommé into a saucepan and reserve the remainder for
another use.
Add the tomato puree, onion, and dried basil. Simmer for 20 minutes,
remove from the heat and strain through cheesecloth.
Serve hot.

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 Direction: Evaluate your finished product, using the given score sheet.

Criteria for Evaluating and Presenting Soup

Good Fair Poor
I. Products:
(3) (2) (1)
1. General Appearance
a. attractive and appealing to appetite
b. pleasing and good color combination
c. ingredients cooked just right
d. correct consistency
2. Palatability
a. delicious
b. taste just right
3. Nutritive value
a. highly nutritious
II. Procedures:
1. Use of Resources:
 kept working table is kept orderly while
preparing the ingredients
 used only the proper and needed utensils and
dishes
 used time-saving techniques and devices
 Cleanliness and sanitation
 was well- groomed and properly dressed for
cooking, used clean apron, hair nets, hand
towel and pot holder
 Observed sanitary handling of food
 Conservation of nutrients
 followed proper preparation and cooking
procedures
 followed the recipe correctly
Score: (maximum 42 points)
Comments:

EGG DROP SOUP

TOOLS AND INGRIDIENTS

EQUIPMENT QUANTITY DESCRIPTION
casserole 6 ½ cups prepared basic chicken stock
stockpot with cover 2 tbsp. light soy sauce

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gas or electric stove 2 tbsp. sherry
knife ¼ tsp. white pepper
chopping board 2 large egg whites
mortar and pestle 1 tbsp. salt
strainer 2 tbsp. sesame oil
measuring cup 1/8 tsp cornstarch
measuring spoon 2 large eggs
wooden spoon 1 tbsp. scallions , thinly sliced
soup ladle

PROCEDURE:

In a 2-quart soup pot, pour 6 cups of chicken broth to a simmer. Add the
soy sauce, sherry, pepper, and salt.
Beat the egg whites lightly. Drizzle into the chicken broth mixture
Mix the cornstarch with the remaining ½ cup chicken stock until lump free.
Add to the soup. Stir in the sesame oil, garnish with scallions and serve
hot.
Evaluate your finished product, using the given score sheet.

Criteria for Evaluating and Presenting Soup

Good Fair Poor
I. Products:
(3) (2) (1)
1. General Appearance
a. attractive and appealing to appetite
b. pleasing and good color combination
c. ingredients cooked just right
d. correct consistency
2. Palatability
a. delicious
b. taste just right
3. Nutritive value
a. highly nutritious
II. Procedures:
1. Use of Resources:
 kept working table is kept orderly while preparing
the ingredients
 used only the proper and needed utensils and dishes

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  used time-saving techniques and devices
 Cleanliness and sanitation
 was well- groomed and properly dressed for cooking,
used clean apron, hair nets, hand towel and pot
holder
 Observed sanitary handling of food
 Conservation of nutrients
 followed proper preparation and cooking procedures
 followed the recipe correctly
Score: (maximum 42 points)
Comments:

CREAMY CARROT SOUP

INGRIDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
casserole 22 grams butter
stockpot with cover 1 medium onion, chopped
gas or electric stove 3 strips bacon, chopped
knife 600 grams carrots, cubed
chopping board 1 pc small chicken cube
measuring cup ½ cup cream
measuring spoon dash salt/ pepper
wooden spoon
soup ladle

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PROCEDURE:

Melt butter in a large saucepan, add onion and bacon, stir constantly
over heat until onion is soft.
Add carrots to pan, then chicken stock and cube, bring to a boil, reduce
heat, cover, simmer for about 30 minutes or until carrots are tender.
Remove saucepan from heat.
Blend or process mixture in several batches until smooth.
Return mixture to pan, stir in cream, reheat, and stir constantly without
boiling.
Season with salt and pepper. Serve hot

Criteria for Evaluating and Presenting Soup

Good Fair Poor
I. Products:
(3) (2) (1)
1. General Appearance
a. attractive and appealing to appetite
b. pleasing and good color combination
c. ingredients cooked just right
d. correct consistency
2. Palatability
a. delicious
b. taste just right
3. Nutritive value
a. highly nutritious
II. Procedures:
1. Use of Resources:
 kept working table is kept orderly while
preparing the ingredients
 used only the proper and needed utensils
and dishes
 used time-saving techniques and devices
 Cleanliness and sanitation
 was well- groomed and properly dressed for
cooking, used clean apron, hair nets, hand
towel and pot holder
 Observed sanitary handling of food
 Conservation of nutrients

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  followed proper preparation and cooking
procedures
 followed the recipe correctly
Score: (maximum 42 points)
Comments:

33 OF 55
 CHICKEN AND CORN CHOWDER

INGRIDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
saucepan
saucepot 200 grams butter
gas or electric stove 1 tsp. salt
knife 1 pc carrot, strips
chopping board 1 pc onion, sliced
mortar and pestle 6 cup water
strainer 6 strips bacon strips
measuring cup ½ cup chopped onion
measuring spoon ½ cup cubed celery
wooden spoon ½ cup cube carrot
soup ladle 7 cup chicken stock
½ cup gold medal all-purpose flour
1 can small corn kernels

PROCEDURE:

In a saucepan, put chicken breast, salt, carrot, onion, and water. Bring
to a boil. Cook for 20 minutes.
Strain out chicken stock. Set aside. Remove chicken breast. Slice
meat into cubes. Set aside.
In a saucepan, put bacon strips. Cook until brown. Set aside.
Retain about 2 tablespoons of the bacon drippings.
In a saucepan, using the bacon drippings, sauté onions until soft. Add
chicken meat. Mix well. Add flour. Stir well.
Add the chicken mixture. Let it simmer. Stir until thick.
To serve: Put soup in a bowl, top with chopped bacon. Serve while hot.
It may be served with barley-garlic, bread, and bacon at the side.

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 Criteria for Evaluating and Presenting Soup
Good Fair Poor
I. Products:
(3) (2) (1)
1. General Appearance
a. attractive and appealing to appetite
b. pleasing and good color combination
c. ingredients cooked just right
d. correct consistency
2. Palatability
a. delicious
b. taste just right
3. Nutritive value
a. highly nutritious

II. Procedures:
1. Use of Resources:
 kept working table is kept orderly while
preparing the ingredients
 used only the proper and needed utensils
and dishes
 used time-saving techniques and devices
 Cleanliness and sanitation
 was well- groomed and properly dressed for
cooking, used clean apron, hair nets, hand
towel and pot holder
 Observed sanitary handling of food
 Conservation of nutrients
 followed proper preparation and cooking
procedures
 followed the recipe correctly
Score: (maximum 42 points)
Comments:

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 SELF CHECK 1.1-2

Directions: Read the question carefully and choose the letter of the correct
answer. Write your answer in your test booklet.

1. Which of the following is a clear soup?

A. bisque C. cream
B. bouillon D. puree
2. What substance is added that gives taste to the
food?
A. decoration C. seasoning
B. flavoring D. thickening
3. What type of soup can be served either hot or
cold?
A. ancient soup C. dessert soup
B. cold soup D. fruit soup
4. What utensil is appropriate in serving hot soup?
A. bowl C. soup bowl
B. basin D. tray
5. What makes a soup appetizing?
A. garnish C. taste
B. ingredients D. all of the above

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 PREPARED SAUCES REQUIRED FOR
Learning Outcome # 3 MENU ITEM

CONTENTS:
 Variety of hot and cold sauces
 Classifications of sauces
 Variety of thickening agents
 Common problems on sauce and how to identify and rectify them
 Common culinary terms on sauce and which are used in the industry
 Use of various stocks and bases for a variety of sauces
 Principles and techniques of producing sauce
 Organizational skills and teamwork
 Safe work practices
 Hygienic principles and practices

ASSESSMENT CRITERIA:
1. Variety of hot and cold sauces are prepared from classical and
contemporary recipes based on the required menu items
2. Derivatives were made from mother sauces
3. Variety of thickening agents, seasonings and flavorings were used
appropriately
4. Sauces were evaluated for flavor, color and consistency and related problems
are identified and addressed

CONDITIONS/RESOURCES: The students/trainees must be provided with the

following:
EQUIPMENT SUPPLIES & MATERIALS LEARNING MATERIALS

EQUIPMENT  Stocks and sauces EQUIPMENT

- LCD - Stocks - LCD Projector
Projector o Beef stock (Optional)
(Optional) o Chicken stock - Overhead
- Overhead o Fish stock Projector
Projector o Vegetable stock (Optional for
(Optional o Brown stock lecture)
for lecture) - Television
- Sauces
- Television and
o White
and multimedia
o Brown
multimedia player
player o Red - Whiteboard
- Whiteboard o Yellow - Applicable
- Applicable  Thickening agents equipment as
equipment - Fat flour prescribed by
as o Roux Training

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 prescribed o Beurre manie regulations
by Training - Starch - water
regulations o Flour-water
o Starch – water
o Liaison
- Convenience
products
o Bases TOOLS
o Bouillon cubes - pots and pans
TOOLS - bowls and
or powders
- pots and pans measuring cups
o Flavor
- bowls and - weighing scales
enhancers
measuring - cleaning
o Demi glaze
cups materials
- weighing Flavoring packs - knife
scales - chopping board
- cleaning – sinigang, - wooden spoon
materials - mixing bowl
- knife menudo, etc. - linen
- chopping - tea towels
board - serviettes
- wooden spoon - table cloth
- mixing bowl - aprons
- linen - uniforms
- tea towels
- serviettes hair restraints
- table cloth
- aprons - toque,
- uniforms - caps,
hairnets
hair restraints

- toque,
- caps,
hairnets

METHODOLOGIES:
 Lecture/ demonstration
 Video viewing
ASSESSMENT METHODS:
 Direct observation
 Tests on candidate’s knowledge of different sauces
 Review of portfolios of evidence and third party workplace reports of
on-the-job performance by the candidate

38 OF 55
 INFORMATION SHEET 1.1-3

PREPARE SAUCES REQUIRED FOR MENU ITEM

Sauces

One of the important components of a dish is the sauce. Sauces serve a

particular function in the composition of a dish. These enhance the taste of the
food to be served as well as add moisture or succulence to food that are cooked
dry. Sauces also enhance the appearance of a dish by adding luster and sheen.
A sauce that includes a flavor complementary to a food brings out the flavor of
that food. It defines and enriches the overall taste and its texture. Sauce is a fluid
dressing for poultry, meat, fish, dessert and other culinary products.
Sauce is a flavorful liquid, usually thickened that is used to season,
flavor and enhance other foods. It adds:
1. Moistness 4. Appearance (color and shine)
2. Flavor 5. Appeal
3. Richness

Basic Sauces for Meat, Vegetables, and Fish

White sauce - Its basic ingredient is milk which is thickened with flour
enriched with butter.
Veloute sauce- Its chief ingredients are veal, chicken and fish broth,
thickened with blonde roux.
Hollandaise – It is a rich emulsified sauce made from butter, egg yolks,
lemon juice and cayenne.
Emulsion – (as fat in milk) consists of liquid dispersed with or without an
emulsifier in another liquid that usually would not mix together.
Brown sauce / Espagnole – It is a brown roux-based sauce made with
margarine or butter, flavor and brown stock.
Tomato – It is made from stock (ham/pork) and tomato products seasoned
with spices and herbs.

Variation of Sauces
Hot Sauces – made just before they are to be used.
Cold sauces – cooked ahead of time, then cooled, covered, and
placed in the refrigerator to chill.

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B. Thickening Agents
Thickening agent – thickens sauce to the right consistency. The
sauce must be thick enough to cling lightly to the food.
Starches are the most commonly used thickeners for sauce making.
Flour is the principal starch used. Other products include cornstarch,
arrowroot, waxy maize, pre-gelatinized starch, bread crumbs, and other
vegetables and grain products like potato starch and rice flour.
Starches thicken by gelatinization, which is the process by which
starch granules absorb water and swell many times their original sizes.
Starch granules must be separated before heating in liquid to avoid
lumping. Lumping occurs because the starch on the outside of the lump
quickly gelatinizes into a coating that prevents the liquid from reaching the
starch inside.

Starch granules are separated in two ways:

Mixing the starch with fat. Example: roux
Mixing the starch with a cold liquid. Example: slurry

Roux – is a cooked mixture of equal parts by weight of fat and flour.

Fat

Clarified butter. Using clarified

butter results to finest sauces
because of its flavor.

Margarine. Used as a substitute for

butter because of its lower cost.

Animal fat. Chicken fat, beef

drippings and lard.

Vegetable oil and shortening. Can be

used for roux, but it adds no flavor.

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 2. Flour
The thickening power of flour depends on its starch
content. Bread flour is commonly used in commercial
cooking. It is sometimes browned for use in brown
roux. Heavily browned flour has only 1/3 the
thickening power of not brown flour.

A roux must be cooked so that the sauce does not have a raw,
starchy taste of flour. The kinds of roux differ on how much they are
cooked.

White roux – cooked just enough to cook the raw taste of

flour; used for béchamel and other white sauces based on
milk.

Blond roux – cooked little longer to a slightly darker color;

used for veloutes´.

Brown roux – cooked to a light brown color and a nutty

aroma. Flour may be browned before adding to the fat. It
contributes flavor and color to brown sauces.

Common Problems in Sauce

1. Discarding 3. poor texture 5. oil streaking

2. oiling-off 4. synersis (weeping)

METHODS OF PREPARING SAUCES

Sauces Blanches
(White Sauce)
Purpose Butter Flour Liquid: Milk or Stock or Cream
Light Sauce 1 tbsp. 1 tbsp. 1 cup

General Sauce 1½ tbsps. 1 ½ tbsp. 1 cup

Thick Sauce 5 tsps. 2 tbsps. 1 cup
Soufflé Sauce 2 tbsps. 2 tbsps. 1 cup

41 OF 55
Hygienic Principles and Practices in Sauce Making

Make sure all equipment is perfectly clean.

Hold sauce no longer than 1 ½ hours. Make only enough to serve in
this time, and discard any that is left over.
Never mix an old batch of sauce with a new batch.
Never hold hollandaise or béarnaise or any other acid product in
aluminum. Use stainless-steel containers.

Making Roux

Procedure

1. Melt fat.

2. Add correct amount of flour, and stir

until fat and flour is thoroughly mixed.

3. Cook to the desired degree of white,

blond or brown roux.

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Basic Finishing Techniques in Sauce Making

Reduction

Using reduction to concentrate basic flavors.

The water evaporates when simmered. The sauce becomes more
concentrated and more flavorful.
Using reduction to adjust textures
The sauce may be simmered until it reaches the desired thickness.
Stock or other liquid may be added to thickened sauce to thin it out, then
simmer to reduce to the right consistency.
Using reduction to add new flavors.
Glazes or reduced stocks are added to sauces to give flavor.

Straining
This is very important in order to produce a
smooth, lump free sauce. Straining through a
china cap lined with several layers of cheesecloth
is effective.

Deglazing
To deglaze means to swirl a liquid
in a sauté pan to cooked particles of
food remaining on the bottom.
Liquid such as wine or stock is used to
deglaze then reduced by one-half or three-
fourths. This reduction, with the added flavor
of the pan drippings, is then added to the
sauce.

Enriching with butter and cream

Liaison mixture of egg yolks and cream added to
sauce to give extra richness and smoothness.
Heavy cream- added to give flavor and richness to
sauce
Butter - Add softened butter to hot sauce and swirl
until it melts. Serve immediately to prevent separation
of butter.
Butter gives extra shine and smoothness to the
sauce.

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Seasoning – adds and develop flavor
Ex: salt
lemon juice
cayenne white
pepper
sherry and Madeira

44 OF 55
 ACTIVITY SHEET 1.1-3

Perform the following activity:

MAKING PAN GRAVY

Tools/Equipment Needed:
Roasting pan
Saucepan
Strainer
Ladle

Procedure:
Method 1
Remove the roast from the roasting pan.
Clarify the fat.
Deglaze the pan.
Combine with stock and simmer.
Make a roux or a slurry of arrowroot or cornstarch and water.
Thicken the gravy with the roux or cornstarch slurry.
Strain.
Adjust seasoning.

Method 2
Remove the roast from the roasting pan.
Clarify the fat.
Add flour to the roasting pan and make a roux.
Add stock. Stir until thickened and the pan is deglaze.
Strain. Skim excess fat.
Adjust consistency, if necessary, with more stock or more roux.
Season.

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I. Product: Good (3) Fair (2) Poor (1)
1. General Appearance
a. Color combination is attractive and ________ _______ ______
appealing
b. ingredients cooked just right _______ _______ ______
c. correct consistency not mushy/ very ________ _______ ______
thick/thin consistency

2. Palatability _______ _______ ______

a. delicious
b. tastes just right ________ _______ ______
3.Nutritive Value
a. highly nutritious ________ _______ ______
II. Procedure:
1. Use of Resources:
a. kept working table orderly while
preparing the ingredients ________ _______ ______
b. used only the proper and needed ________ _______ ______
utensils and dishes
c. used time-saving techniques and _______ _______ ______
devices
2. Cleanliness and Sanitation
a. observed well-groomed and
properly dressed for cooking, use
clean apron, hair nets, hand towel ________ _______ ______
and pot holders
b. observed sanitary handling of food ________ _______ ______

3. Conservation of Nutrients ________ _______ ______

a. followed proper preparation and
cooking procedures
SCORE: (maximum of 42 pts.)
COMMENTS:

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 BÉCHAMEL SAUCE

Purpose: Prepare and cook béchamel sauce using ingredients and

procedures listed below:

Tools/Equipment Needed:
Saucepan
Ladle
Cheesecloth
Spoon

Ingredients:
4 tbsp. clarified butter
4 tbsp. bread flour
¼ gal milk
¼ pc bay leaf
¼ pc onions
Salt to taste
Nutmeg to taste
White pepper to taste

Procedure:
Heat the butter in a heavy sauce pan in a very low heat. Add the flour
and make a white roux. Cool the roux slightly.
In another sauce pan, scald the milk. Gradually add it to the roux, beating
constantly.
Bring the sauce to a boil, stirring constantly. Reduce heat to simmer.
Stick the bay leaf and onions and add to the sauce. Simmer at least
15 - 30 minutes or more. Stir occasionally while cooking.
Adjust the consistency with more hot milk if necessary.
Season lightly with salt, nutmeg and white pepper. Spice flavor should not
dominate.

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 I
. Product: Good (3) Fair (2) Poor (1)
1. General Appearance
a. Color combination is attractive and ________ _______ ______
appealing
b. ingredients cooked just right _______ _______ ______
c. correct consistency not mushy/ very ________ _______ ______
thick/thin consistency

2. Palatability _______ _______ ______

a. delicious
b. tastes just right ________ _______ ______
3.Nutritive Value
a. highly nutritious ________ _______ ______
II. Procedure:
4. Use of Resources:
a. kept working table orderly while
preparing the ingredients ________ _______ ______
b. used only the proper and needed ________ _______ ______
utensils and dishes
c. used time-saving techniques and _______ _______ ______
devices
5. Cleanliness and Sanitation
a. observed well-groomed and
properly dressed for cooking, use
clean apron, hair nets, hand towel
and pot holders ________ _______ ______
b. observed sanitary handling of food
________ _______ ______
6. Conservation of Nutrients
a. followed proper preparation and ________ _______ ______
cooking procedures

SCORE: (maximum of 42 pts.)

COMMENTS:

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 HOLLANDAISE SAUCE

Tools/Equipment Needed:
Saucepan
Beater
Ladle
Spoon
Strainer
Mixing bowl

Ingredients:
1 kg. butter
12pcs egg yolks
4 tbsp. cold water
6tbsp . lemon juice
Salt to taste
Cayenne to taste

Procedure:
Clarify the butter. Keep the butter warm but not hot.
Place the egg yolks and cold water in a stainless steel bowl and beat well.
Beat in a few drops of lemon juice.
Hold the bowl over a hot water bath and continue to beat until the yolks are
thickened and creamy.
Remove the bowl from the heat. Using a ladle, slowly and gradually beat in
the warm butter. Add the butter drop by drop at first. If the sauce
becomes too thick to beat before all the butter is added, beat in a little
of the lemon juice.
When all the butter has been added, beat in lemon juice to taste and adjust
seasoning with salt and cayenne. Keep warm for service. Hold no
longer than 1 ½ hours.

49 OF 55
 Evaluate your finished products using the score sheet.

I. Product: Good (3) Fair (2) Poor (1)

1. General Appearance
a. Color combination is attractive and ________ _______ ______
appealing
b. ingredients cooked just right _______ _______ ______
c. correct consistency not mushy/ very
________ _______ ______
thick/thin consistency

2. Palatability _______ _______ ______

a. delicious
b. tastes just right ________ _______ ______
3.Nutritive Value
a. highly nutritious ________ _______ ______
II. Procedure:
1. Use of Resources:
a. kept working table orderly while
preparing the ingredients ________ _______ ______
b. used only the proper and needed
________ _______ ______
utensils and dishes
c. used time-saving techniques and _______ _______ ______
devices
2. Cleanliness and Sanitation
a. observed well-groomed and
properly dressed for cooking, use ________ _______ ______
clean apron, hair nets, hand towel
and pot holders ________ _______ ______
b. observed sanitary handling of food
3. Conservation of Nutrients ________ _______ ______
a. followed proper preparation and
cooking procedures
SCORE: (maximum of 42 pts.)
COMMENTS:

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51 OF 55
 STORE AND RECONSTITUTE
Learning Outcome # 3 STOCKS, SAUCES AND SOUPS

CONTENTS:
 Hygienic principles and practices
 Storing and reconstituting procedure for stocks, sauces and soups
 Logical and time efficient work flow
 Principles and techniques of storing stocks and sauces according to industry
standards
 Organizational skills and teamwork
 Safe work practices

ASSESSMENT CRITERIA:
1. Stocks, sauces and soups are stored correctly at the right temperature to
maintain optimum freshness and quality
2. Stocks, sauces and soups are re-heated/reconstituted to appropriate
standards of consistency

CONDITIONS/RESOURCES: The students/trainees must be provided with the

following:
EQUIPMENT SUPPLIES & MATERIALS LEARNING MATERIALS

EQUIPMENT Selection of stocks and  Stocks and

- LCD sauces: sauces
Projector  Stocks - Stocks
(Optional) - dark o Beef
- Overhead - light stock
Projector - beef o Chicken
(Optional - chicken stock
for lecture) - vegetable o Fish stock
- Television - fish o Vegetable
and - sauces stock
multimedia - basic and finished o Brown
player sauces stock
- Whiteboard - reduced sauces - Sauces
- thickened sauces o White
- LEARNING - Hot, warm and cold
MATERIALS o Brown
emulsions
o Red
 Soups
- Manuals o Yellow
- Thin
- Books  Thickening
- Clear
- Video (CD) agents
- Consommé
- Naturally thick - Fat flour
TOOLS o Roux

52 OF 55
 - Artificially thickened o Beurre
- pots and - Specialty soups – manie
pans bouillabaisse, - Starch -
- bowls and chowders, etc. water
measuring o Flour-
cups water
- weighing o Starch –
scales water
- cleaning o Liaison
materials - Convenience
- knife products
- chopping o Bases
board o Bouillon
- wooden
cubes or
spoon
powders
- mixing
o Flavor
bowl
enhancer
- linen
s
- tea towels
o Demi
- serviettes
- table cloth glaze
- aprons o Flavoring
- uniforms packs –
sinigang,
hair menudo,
etc.
restraints

- toque,
- caps,
hairnets

METHODOLOGIES:
 Lecture/ demonstration
 Video viewing
ASSESSMENT METHODS:
 Direct observation of the candidate while reconstituting stocks, sauces and
soups
 Demonstration of sample dishes prepared by the candidate
 Written or oral questions to test candidate’s knowledge on sauces, soups and
stocks
 Review of portfolios of evidence and third party workplace reports of on-the-
job performance by the candidate, e.g. menus

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 INFORMATION SHEET 1.1-4

STORE AND RECONSTITUTE STOCKS, SAUCES AND SOUPS

Storage of Stocks/Sauces and Soups

Stock is a clear, flavored liquid that freezes well. Chilled stock can be
frozen in 1 gallon amounts to be used for sauces. However, once a stock has
been used to make a sauce, the sauce itself should not be frozen. Sauces do
not freeze well and should be made in amounts needed on the day of
production.

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. 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. 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. 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 Starch and Sauces
Sauces and starches should be kept in airtight container and stored in a
cool dry place away from the moisture, oxygen, lights, and pests. Food made
with starches contains egg, milk, cream of other dairy products all of which make
them prone to bacterial contamination and to food-borne illnesses. Sauces made
with these ingredients should be kept out of the temperature danger zone.
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.
Storing Equipment
Glass/Plastic Container
Stock pot
Refrigerator

Ways to Reconstitute Stocks

Skim the surface and strain off the stock through a china cup lined
with several layers of cheesecloth.
Cool the stock as quickly as possible as follows:
Set the pot in a sink with blocks, rack or some other object
under it. This is called venting. This allows cold water to flow
under the pot or around it.
Run cold water into the sink, but not higher than the level of the stock.
Stir the pot occasionally so the stocks cool evenly

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 Cooling stock quickly and properly is important. Improperly
cooled stock may spoil in 6 to 8 hrs.
When cool, refrigerate the stock in covered containers. Stock will keep 2
to 3 days if properly refrigerated. Stock can also be frozen and will last
for several months.

Ways to Reconstitute Stocks, Sauce and Soup

by adding water
By using other liquid like evaporating milk, coconut milk, and fruit juices

ACTIVITY SHEET 1.1-4

Photo Grid
Make an album (collage or scrapbook) of different stocks, sauces, and soups.
Includes description, ingredients, and procedures, storing procedures and how it
is reconstituted. Your output will be evaluated using rubrics.

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