Republic of the Philippines Department of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS

Unit of Competency: PREPARE STOCKS, , AND SOUPS

Module Title: Preparing Stocks, Sauces, and Soups Module No.: 1 Nominal Duration: 100 Hrs.

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TABLE OF CONTENTS TITLE PAGE

MODULE TITLE : Prepare Stocks, Sauces and Soups

Lesson 1. Preparing Required for Menu Items 01-16 Lesson 2. Preparing Soups Required for Menu Items 17-29 Lesson 3. Preparing Sauces Required for Menu Items 30-36 Lesson 4. Storing and Reconstituting Stocks, Soup and Sauces 37-39

MODULE TITLE : Select, Prepare, Cook and Store Meat

Lesson 1. Selecting Meat 44-52 Lesson 2. Preparing and Portioning Meat 53- 59 Lesson 3. Cooking and Presenting Meat Cuts for Service 60-70 Lesson 4. Storing Meat 71-76

MODULE TITLE: Prepare Portions Controlled Meat Cuts

Lesson 1. Purchasing Quality Meat 81-87 Lesson 2. Preparing and Produce a Variety of Portioned and Controlled Meat 88-95 Lesson 3. Preparing and Producing Meat Products 96-108 Lesson 4. Storing Meat Cuts and Processed Meat Products 109-120

MODULE TITLE: Prepare and Cook Poultry and Game

Lesson 1. Selecting and Purchasing Poultry and Game 121-129 Lesson 2. Handling and Storing Poultry and Game 130-132 Lesson 3. Preparing, Cooking and Presenting Poultry and Game 132-141

MODULE TITLE: Prepare and Cook Seafood

Lesson 1. Selecting and Storing Seafood 146-152 Lesson 2. Preparing and Cooking Fish and Shellfish 153-162 Lesson 3. Presenting and Serving Fish and Seafood 163-166

MODULE TITLE: Prepare and Cook Vegetables, Fruits and Egg Dishes

Lesson 1. Preparing and Cooking Vegetable and Fruit Dishes 171-182 Lesson 2. Preparing and Cooking Starch Dishes 183-191 Lesson 3. Preparing and Cooking Egg-Based Dishes 192-200 Lesson 4. Storing Vegetables, Fruits, Eggs, Starch and Food Stuffs 201-205

MODULE TITILE: Prepare Hot, Cold and Frozen Desserts

Lesson 1. Preparing and Producing Desserts 208-221 Lesson 2. Decorating, Portioning, Presenting Desserts 222-224 Lesson 3. Preparing Sweet Sauces 225-230 Lesson 4. Preparing Accompaniments, Garnishes and Decorations 231-233 Lesson 5. Storing Desserts 234-236

Module 4th yr | Lesson 2 2

PREPARE STOCKS, SAUCES AND SOUPS

Module Title: PREPARING STOCKS, SAUCES AND SOUPS

Module Introduction:

This module covers the skills, knowledge, and attitudes required to prepare various stocks, sauces, and soup in a commercial kitchen or catering operation.

Expected Outcome

After completing the module, you should be able to: 1. Prepare stocks required for menu items. 2. Prepare soups required for menu items. 3. Prepare sauces required for menu items. 4. Store and reconstitute stocks, sauces and soups.

PRE-TEST

Direction: Read and understand the questions below. Choose the letter of the correct answer and write it on your answer sheet.

1. What do you call the liquid in which meat, fish, and vegetable have been cooked? a. glaze c. stock b. 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 viande b. fish stock d. ham stock

4. What stock uses chicken bone as its main ingredient? a. fish stock c. prawn stock b. ham stock d. white stock

5. What do you call the stock made from ham stocks? a. ham stock c. master stock b. glace viande d. vegetable stock

6. Among the different types of stock, which one is the easiest to prepare? a. brown stock c. white stock b. fish stock d. vegetable stock

7. What stock is made by boiling prawn shell? a. fish stock c. prawn stock b. ham stock d. vegetable stock

Module 4th yr | Lesson 2 3

8. As a rule, this should not be added to the stock because it causes saltiness. a. MSG c. b. salt d. sugar

9. What flavoring agent gives aroma to the stock? a. aromatic flavoring c. b. d. smoke

10. What makes the stock tasty and appetizing? a. appearance c. ingredients b. color d. smell

11. Which of the following is a clear soup? a. bouillon c. cream b. bisques d. puree

12. Which of the following examples is a thick soup? a. bisques c. consommé b. bouillon d. fruit

13. Which of the following is not a dessert soup? a. ginataan c. puree b. oshiruko d. tong sui 14. Which of the following is an ingredient of soup? a. curry powder c. soy bean b. meat d. tomato

15. Which of the following is not a thickening agent? a. flour c. rice b. grain d. salt

16. Which of the four basic sauces whose basic ingredient is milk is thickened with flour enriched with butter? a. Hollandaise sauce c. white sauce b. savory butter d. veloute sauce

17. Among the four basic sauces, what sauce has a chief ingredient of chicken broth thickened with flour and enriched with butter seasoning? a. Hollandaise sauce c. white sauce b. savory butter d. veloute sauce

18. Which of the four basic sauces has three basic ingredients like butter, egg yolk, and lemon juice with seasoning for accent? a. Hollandaise sauce c. veloute sauce b. savory butter d. white sauce

19. Which of the four basic sauces has a basic ingredient like butter which is creamed and blended with other ingredients to give individual flavor? a. Hollandaise sauce c. white sauce b. savory butter d. veloute sauce

20. Which of the following is not a thickening agent? a. dairy cream c. flour b. egg d. spices

Module 4th yr | Lesson 2 4

LESSON 1:

PREPARING STOCK REQUIRED FOR MENU ITEMS

INTRODUCTION

The lesson deals with the classification of ingredients used in the standard recipes, culinary terms and stock, clarifying agents used in preparing stocks. It also deals with the selection of stocks, conveniences and substitute products and the common problems and how to identify and rectify them.

ASSESSMENT CRITERIA:

1. Ingredients and flavoring agents are used according to standard recipes and enterprise standards. 2. Varieties of stocks are produced according to enterprise standards. 3. Clarifying agents are used appropriately in preparing stocks. 4. Convenience products are used appropriately.

DEFINITION OF TERMS

stock – a liquid in which meat fish and sometimes vegetables have been cooked

clarification – to make or become clear fumet – the savory color of meat while cooking

savory – a hardy, annual aromatic culinary herb of the mint family poach – to cook food in a hot liquid in such a manner that it retains its

original shape aromatic – having a smell of fragrant spicy

simmer – to cook very gently in water just below the boiling point skim – to remove floating water from the surface with a ladle

mirepoix – a mixture of vegetable, herbs, and spices with or without meat, used to enhance flavor of meat, fish and shell fish.

Information Sheet 1.1 STOCKS

Stocks are great enhancement of flavor in food. The most basic food preparation is that of quality stocks. They are made by simmering meat, poultry, seafood, and vegetables in liquid to attract flavor, color, body, aroma, and nutrient values. A very flavorful liquid that is carefully and properly made can produce a variety of products. It can be used as a basic in soups, sauces and other preparation. Its taste should be definite to allow ready identification, but it should not be too strong to compete with other dish.

Module 4th yr | Lesson 2 5

A. Types of Stock

1. White stock or Fond Blanc is made by gently simmering poultry, beef or fish bones. The aromatics in water are appropriate to extract the water-soluble proteins that provide flavor and body. It is a clear and colorless liquid. 2. Brown Stock of Fond Brun is made by browning meat and bones of beef, veal, or game through roasting with aromatic vegetables. It is an amber liquid.

3. Fumet is made with fish bones in which bones and mirepoix are allowed to cook before the liquid is added. The technique is known as sweating method. It is a highly flavored stock.

4. Court Bouillion is an aromatic vegetable broth that is commonly used for fish but it may also be used for cooking vegetables that are supposed to be served chilled or “a la grecque.” It usually has wine or vinegar.

5. Remoullage is made from bones that have already been used. This stock is less strong. It is a second stock which is usually reduced to make a glaze.

6. Broth or Bouillion is the liquid that is produced from simmering meat. It maybe used as a basis for soup, stew, and braises, but it can also be used as a soup.

7. Jus – is a rich, lightly reduced stock used as a source for roasted meat. This is done by deglazing the roasting pan, then reducing to achieve the rich flavor desired.

8. Ham stock – made from ham hocks

9. Prawn stock –made from boiling prawn shells

10. Vegetable stock –made from vegetables

11. Master stock – a special Chinese stock used primarily for poaching meats, flavored with , sugar, vinegar, ginger, garlic and other aromatics.

12. Glace viande –a stock made from bones, usually from veal, that is highly concentrated by reduction.

Information Sheet 1.1

B. Rules for Preparing Stocks

1. The stock ingredients are boiled starting with cold water. This promotes the extraction of protein which may be sealed in by hot water. 2. Stocks are simmered gently, with bubbles just breaking the surface, and not boiled. If a stock is boiled, it will be cloudy. 3. Salt is not usually added to a stock, as this causes it to become too salty, since most stocks are reduced to make soups and sauces. 4. 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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C. Ingredients of Stock

1. Bones – the flavor of the stock comes from the cartilage and connective tissues. 2. Mirepoix – a combination of onion, carrots, celery and sometimes other vegetables (carrot skins and celery end.) 3. Herbs and – their use depends on availability and local traditions (The bouquet garni for "garnished bouquet") is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption. Example of this are parsley, bay leaves, and thymes).

D. Flavoring Agents

1. herbs 2. flavor enhancers 3. oil extract

E. Convenience and Substitute Products

1. bouillon cubes or powder 2. flavoring enhancer 3. flavoring packs – sinigang, ginisa mix

F. Clarifying Agent

1. chopped lean meat 2. egg whites 3. mirepoix 4. herbs and spices 5. acidic ingredients (tomatoes, wine, lemon juice) 6. egg shell

SELF CHECK

Direction: 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. water d. sauce

2. Which of the following stocks use veal bone as its main ingredient?

a. brown stock c. prawn stock b. white stock d. ham stock

3. What kind of stock uses fish as its main ingredients? a. brown stock c. glace viands b. fish stock d. ham stock

Module 4th yr | Lesson 2 7

4. What stock uses chicken bone as its main ingredient? a. fish stock b. ham stock c. prawn stocks d. white stocks

5. Which one is the easiest to prepare? a. brown stock c. white stock b. fish stock d. vegetable stock

REFERENCES

Chavez, Lilia L. & de Leon, Sonia; BASIC FOODS FOR FILIPINOS 4th Edition

POULTRY STOCK

TOOLS AND INGREDIENTS EQUIPMENT QUANTITY DESCRIPTION casserole 4lbs chicken or turkey parts or meaty gas or electric stove 1 large bones ladle 2 - 3 large onion knife 3 - 4 pcs. chopped carrots chopping board chopped celery (the leafy top parts mortar and pestle are great for stocks as well) strainer 6 – 8 cloves chopped garlic gloves 1tbsp whole black pepper corn

PROCEDURE:

1. Put all your ingredients into a pot and simmer to about two hours. 2. Periodically skim off the foam as it rises to the top of your pot. 3. When finished cooking, strain the broth and refrigerate for a few hours. Any fat in the broth will congeal at the top and can be easily strained off. 4. Your stock is now ready for use or for the freezer.

Module 4th yr | Lesson 2 8

VEGETABLE STOCK

INGREDIENTS TOOLS AND EQUIPMENT QUANTITY DESCRIPTION casserole 1 large carrot chopped stock pot 2 medium onions, chopped gas or electric stove 6 sticks celery, chopped ladle 4 pcs. bay leaves knife 2 tsp. peppercorns chopping board 3 liters water mortar and pestle strainer

PROCEDURE:

1. Combine all ingredients in a stock pot. 2. Simmer uncovered 1 1/2 hrs. 3. Strain. BEEF STOCK

INGREDIENTS TOOLS AND EQUIPMENT QUANTITY DESCRIPTION casserole stock pot 2kg meaty beef bones gas or electric stove 2 bulb onions, chopped ladle 2 sticks celery, chopped knife 2 large carrots, chopped chopping board 1 bouquet garni sachet con-training mortar and pestle 1pc. bay leaf strainer 1/8 tsp. thyme 1 tsp. peppercorns 3 pcs. parsley stem 1 cloves garlic

PROCEDURE:

1. Combine all ingredients in a stock pot. 2. Simmer uncovered, 3 hours. Add extra water if needed. 3. Simmer further, uncover 1 hour, strain

Module 4th yr | Lesson 2 9

4. Simmer uncover, 1 ½ hrs. Strain. CHICKEN STOCK

TOOLS AND INGREDIENTS EQUIPMENT QUANTITY DESCRIPTION casserole stock pot 2kg Leftover bones and skin from gas or electric stove a cooked or raw chicken ladle 2 pcs. carcass knife 2 pcs. carrot chopped chopping board 2 sticks onions, chopped mortar and pestle 2pcs. sticks celery strainer 2 tsp. bay leaves 5 liter peppercorns water

PROCEDURE:

1. Combine all ingredients in a stock pot. 2. Simmer uncover, 2 hours. Add extra water if needed.

Activity Sheet 1.5 STOCK

INGREDIENTS TOOLS AND EQUIPMENT QUANTITY DESCRIPTION casserole 2kg fish bones stock pot 2 cloves onions, chopped gas or electric stove 2 sticks celery, chopped ladle 2 pcs. bay leaves knife 3 liters water chopping board mortar and pestle strainer

PROCEDURE:

1. Combine all ingredients in a stock pot. 2. Simmer uncover, 20 minutes to 1 hour, strain.

Module 4th yr | Lesson 2 10