Cookery Activity Sheets-SSS - IV Revised

12
Techology Livelihood
Education
COOKERY NC II
Prepare Stocks, Sauces and Soups (SSS)
Quarter 3 Week 23
TVL
GOVERNMENT PROPERTY
NOT FOR SALE
Name: __________________Date: ____________
Grade: ________________Section: ___________
STORING AND RECONSTITUTING

STOCKS, SAUCES, AND SOUPS
LEARNING COMPETENCY. Prepare sauces required for menu items.
TLE_HECK11- 12SSS-IIId-23
Learning Objectives:
a) Identify quality and freshness of stocks, sauces, and soups
b) Reconstitute stocks, sauces, and soups
c) Evaluate the finished product
What I Need to Do
In this activity you need to identify quality and freshness of stocks,

sauces, and soups, reconstitute stocks, sauces, and soups and evaluate the
finished product.
1
Gearing Up
Activity 1: Answer me!
Directions: Answer the questions briefly. Write your answer on a ½

sheet of paper.
1. List at least three food safety issues, which you must consider when
preparing stocks, sauces and soups. Describe how you would reduce
each risk.
2. Describe three indicators you would use to select fresh, quality ingredients
for use in stocks, sauces and soups.
3. List three signs that ingredients used for stocks, sauces and soups have
spoiled or are contaminated.
Getting Better
Activity 2: Fill me in!
Complete the diagram. List down 3 ways on how to store and 3 ways
on how to reconstitute stocks, sauces and soups. Write your answer in a 1/4
sheet of paper.
2
Ways of Storing
and
Reconstituting
Stocks, Sauces
Gaining Mastery
Activity 3: Evaluate me!
Directions: Kindly prepare a basic white stock and follow the directions
given. Your performance and output will be rated using the given rubric
below.
Basic White stock

Tools and Equipment:
Stove
Stock pot
Chopping board
Knife
Skimmer/Strainer
3
Ladle
Container
Ingredients:
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
Bouquet Garni:
1 pc dried bay leaf
¼ tsp Dried thyme
¼ tsp peppercorns
6-8 stems parsley
2 whole cloves
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:
4
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 frozen, it will last for several months.
Ask your teacher to OVERALL EVALUATION

assess your 4-Can perform the skill
performance in the very satisfactorily
following critical tasks without supervision and
and performance with initiative and
criteria below adaptability to problem
situations.
You will be rated based 3-Can perform the skill
on the evaluation on satisfactorily without
the right side. assistance or
supervision.
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 receive an answer. 1 2 3 4
1. Cut the bones into pieces, 3-4 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 for speed extraction.
4. Bring water to a 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.
5
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.
What I Need to Remember
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.
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-born 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.
Lastly, reconstitute by adding water and using other liquid like
evaporating milk, coconut milk, and fruit juices.
6
Reference:
Kong, Anecita S., Domo, Aniceta P., “Technical-Vocational-Livelihood Home

Economics: Cookery Manual, First Edition 2016, ISBN: 978-971-9601-
84-5
Writer: VENUS P. NGUJO

School: BARAYONG NATIONAL HIGH SCHOOL
Division: DAVAO DEL SUR
Illustrator: MARVIN P. LINOGAO
School: PADADA NATIONAL HIGH SCHOOL
District: MAGSAYSAY NORTH
In-house Evaluator: MA. THERESA L. FABROA/ JANICE D. BANGKAS

School: FEDERICO YAP NATIONAL HIGH SCHOOL/ BATO NATIONAL
HIGH SCHOOL
District: STA. CRUZ NORTH DISTRICT/ STA. CRUZ SOUTH DISTRICT
Division: DIVISION OF DAVAO DEL SUR, NORTHERN PALIGUE, DAVAO
DEL SUR
Content Evaluator: MA. THERESA L. FABROA/ JANICE D. BANGKAS

HIGH SCHOOL
DEL SUR
Language Evaluator:
Name:
School:
District:
Division:
Lay-out:
Name:
School:
District:
7
Division:
Answer Key
Gearing Up:
Activity 1: Answer me!
Teacher’s discretion
Getting Better:
Activity 2: Fill me in!
3 Ways on how to store stocks, sauces and soups
▪Cool down the soup or stock to cool room temperature. ...
▪Once cool, place the stock in a heavy-duty plastic container, or

several smaller ones, if you'd like to divide the stock for multiple
uses.
▪ Seal the containers, and place in the refrigerator or freezer.
3 Ways on how to reconstitute stocks, sauces and soups
 Adding water
 By using other liquid like evaporating milk, coconut milk, and fruit
juices
 Run cold water into the sink, but not higher than the level of the
stock. Stir the pot occasionally so the stocks cool evenly Cooling
stock quickly and properly is important.
Gaining Mastery:
Activity 3: Evaluate me!
(SCORE VARY ON STUDENTS PERFORMANCE)
8
Writer: VENUS P. NGUJO
School: BARAYONG NATIONAL HIGH SCHOOL
Illustrator: MARVIN P. LINOGAO
School: PADADA NATIONAL HIGH SCHOOL
District: MAGSAYSAY NORTH
In-house Evaluator: MA. THERESA L. FABROA/ JANICE D. BANGKAS

HIGH SCHOOL
DEL SUR
Content Evaluator: MA. THERESA L. FABROA/ JANICE D. BANGKAS

HIGH SCHOOL
DEL SUR
Language Evaluator:
Name:
School:
District:
Division:
Lay-out:
Name:
School:
District:
Division:
9
10

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12

STORING AND RECONSTITUTING

a) Identify quality and freshness of stocks, sauces, and soups

b) Reconstitute stocks, sauces, and soups

c) Evaluate the finished product

In this activity you need to identify quality and freshness of stocks,

Activity 1: Answer me!

Directions: Answer the questions briefly. Write your answer on a ½

Activity 2: Fill me in!

Activity 3: Evaluate me!

Basic White stock

Ask your teacher to OVERALL EVALUATION

What I Need to Remember

Kong, Anecita S., Domo, Aniceta P., “Technical-Vocational-Livelihood Home

Writer: VENUS P. NGUJO

In-house Evaluator: MA. THERESA L. FABROA/ JANICE D. BANGKAS

Content Evaluator: MA. THERESA L. FABROA/ JANICE D. BANGKAS

Activity 2: Fill me in!

3 Ways on how to store stocks, sauces and soups

▪Cool down the soup or stock to cool room temperature. ...

▪Once cool, place the stock in a heavy-duty plastic container, or

▪ Seal the containers, and place in the refrigerator or freezer.

3 Ways on how to reconstitute stocks, sauces and soups

In-house Evaluator: MA. THERESA L. FABROA/ JANICE D. BANGKAS

Content Evaluator: MA. THERESA L. FABROA/ JANICE D. BANGKAS

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