SELF-LEARNING HOME TASK (SLHT)

Subject : Cookery TLE Grade: 10 Level: JHS Quarter: 3rd Week: 1

MELC : Prepare stocks for menu items, Competency Code _TLE_HECK10SSS-IIIa-20
Prepare soups required for menu item, Competency Code _ TLE_HECK10SSS-IIIb-21

Name __________________________ Section ________ Date ________

School __________________________ District __________________________

1.Readings/Discussions
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.
Stocks - 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
1. Chicken stock –made from the chicken bones 2. White stock – made from beef or veal bones.

Brown stock – made from beef or veal bones that Fish stock – made from fish bones and trimmings left over after filleting
have been browned in an oven.

Ingredients in Preparing Stocks

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 1.Bones -Most of the flavor and body of stocks are 2. Mirepoix - is the French term for the combination of coarsely chopped
derived from the bones of beef, veal, chicken, fish, and onions, carrots and celery used to flavor stocks.
pork. The kinds of bones used determine the kind of Basic formula for Mirepoix – used to flavor white stocks and soups,
stock, except vegetable stock. 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, 4. Scraps and left-over -Scraps may be used in stocks if they are clear,
and extract flavor and body from bones. wholesome, and appropriate to the stock being made
5. Seasoning and spices 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.
1. 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
2. The stock ingredients are boiled starting with cold water. This promotes the extraction of protein which may be sealed in by hot water.
3. 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.
4. 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.
5. 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

Sample Recipe of Stock

White stock Basic White stock
Tools and Equipment: Bouquet Garni
 Stove  Stock pot  Chopping board  1 pc dried bay leaf
 Knife  Skimmer/Strainer  1⁄4 tsp Dried thyme
 Knife  Skimmer/Strainer  1⁄4 tsp peppercorns
 Ladle  Container  6-8 stems parsley
 2 whole cloves
Ingredients:

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4 -5 kg bones; chicken, veal or beef
1 L water, cold Mirepoix 450 g onion, chopped 16 tbsp. carrot, chopped 16 tbsp. celery, chopped
Procedure:
1.Cut the bones into pieces, 3 to 4 inches long for easy extraction.
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 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.
5.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.
6. Add the mirepoix.
7. Simmer for recommended length of time.
8. Strain through several layers of cheesecloth.
9.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.
10.When cooled, refrigerate the stock properly in covered containers for 2-3 days. If properly from it will last for several months.
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 - They are soups based on a clear, unthicken 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.
 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.
2. 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
 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.

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  Veloutes – soup thickened with egg, butter and cream.
3. Other types of soup
A. Dessert soup
 Ginataan – a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl served hot or cold.
 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.
B. Fruit soup may include milk, sweet or savory dumplings, spices or alcoholic beverages like brandy and champagne.
C. Cold soup is variations on the traditional soup wherein the temperature when served is kept at or below temperature.
D. 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
Ingredients of soup
.Meat (chicken, beef, pork, lamb, fish)
  Salt and 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
  1stPrinciple. 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
  2ndPrinciple. 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: 1⁄4 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.
  3rd 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.
  4th Principle. Simmering Gentle extractions aid in flavor and nutrition. Boiling causes cloudiness through agitation of the
ingredients.
  5th Principle. Skimming Keep the stock clear. The scum on top of stocks contain impurities.
Cooking soups
Meats, Poultry and Fish
 Cuts of meat that are less tender should be added early in the cooking process
o Poultry needs to be added early enough so that it cooks thoroughly
o Add fish closed to the end of the cooking process to keep it from overcooking.
 Grains and Pasta
o Allow a little more time in cooking.
 Beans and Legumes
o Soaked beans, lentils and black-eyed peas should be added with the liquid so they will fully cooked.
 Dense or Starchy Vegetables
o A small-diced cut of potatoes, carrots and winter squashes will require 30-45 minutes to cook 
Green Vegetables
o 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
B. Exercises
Exercise 1
Perform the Suggested Soup Recipes
CREAM OF POTATO SOUP

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 TOOLS AND QUANTITY INGRIDIENTS
EQUIPMENT DESCRIPTION
Casserole chopped bacon
gas or electric stove 2 cup potatoes
knife 3⁄4 kg water
chopping board 3 cups onions, chopped
strainer 2 bulbs chicken bouillon cube
saucepot measuring 1 whole hot water
cup measuring spoon 2 cups butter
wooden spoon soup 1⁄4 cups pepper
ladle 1⁄4 tsp. 2tbsp. all-purpose flour salt
1⁄2 tsp. all-purpose cream
11⁄2 c

PROCEDURE:
A. 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.
B. 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 3⁄4 cup of the potato- chicken broth with each batch. Cover
and blend for 1 minute or until smooth. Set aside.
C. 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 additional milk to make the
desire 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
I. Products: Good Fair (2) Poor
(3) (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:
a. kept working table is kept 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. was well- groomed and properly dressed for cooking, used clean apron, hair nets,
hand towel and pot holder
B. Observed sanitary handling of food
3. Conservation of nutrients
a. followed proper preparation and cooking procedures
b. followed the recipe correctly
Score: (maximum 42 points)

Comments:
Exercise 2.
Directions: Write what you have learned about the topic

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B.Assessment/Application/Outputs (Please refer to DepEd Order No. 31, s. 2020)
Directions: Read the question carefully and choose the letter of the correct answer.
1.Which of the following is a clear soup?
A. bisque B. bouillon C. cream D. puree
2.What substance is added that gives taste to the food?
A. decoration B. flavoring C. seasoning D. thickening
3.What ype of soup can be served either hot or cold?
A. ancient soup B. cold soup C. dessert soup D. fruit soup
4.What utensil is appropriate in serving hot soup?
A. bowl B. basin C. soup bowl D. tray
5.What makes a soup appetizing?
A.garnish B. ingredients C. taste D. all of the above
6.What do you call the liquid in which meat, fish, and sometimes vegetables have been cooked?
A. glaze B. sauce C. stock D. water
7.Which of the following stocks uses veal bone as its main ingredient?
A. brown stock B. ham stock C. prawn stock D. white stock
8.What kind of stock uses fish as its main ingredient?
A. brown stock B. fish stock C. glace viands D. ham stock
9.What stock uses chicken bone as its main ingredient?
A. fish stock B. ham stock C. prawn stocks D. chicken stocks
10.Which one is the easiest to prepare?
A. brown stock B. fish stock C. white stock D. vegetable stock
C.Suggested Enrichment/Reinforcement Activity/ies.
Directions:
Make a photo album of different soups creatively served here and abroad.
It should contain minimum of 10 pages and maximum of 15 pages
Label each creative presentation
References: 1. Cookery Learning Module G10.
http://startcooking.com/seven-ways-to-present-food-like-a-chef

Prepared by: Reviewed by:

JEANA S. PASTOR FLORES P. ANIBAN
SST-1 PRINCIPAL

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