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Department of Education SPTVE COOKERY 10 Preparing Stocks, Soups, And

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Department of Education SPTVE COOKERY 10 Preparing Stocks, Soups, And Department of Education SPTVE COOKERY 10 Preparing Stocks, Soups, and Sauces Module 1 JESUSA M. PALMA ESTELITA T. ROMANO Writers ELEANOR DESPUIG Validators 0 INTRODUCTION The Department of Education, Local Government, Division of Muntinlupa City and the respective schools collaborate to find solutions and interventions for the continuous learning to happen in times of pandemic. Cooperation among teachers, parents and students are expected and highly appreciated to achieve the academic and skills performance of our learners through the use of different modalities. One of these modalities is the modular approach. This module gives focus in Cookery 10, a specialization under Technical Vocational Education. There are four competencies and self-paced lessons with relevant activities and assessments anchored in Department of Education’s most essential learning competencies which will hone the knowledge, values and skills of the learners. HOW TO USE THIS MODULE Here are some reminders on how to use this module. 1. Answer the pretest before you proceed to the different activities. The pretest determines how much you know about the lessons and identifies the areas you ought to learn more. 2. This module contains pertinent information and activities. Go over the information and activities carefully. If you encounter problems, do not hesitate to consult your teacher for assistance through any form of communication except face to face until we are told to do so. Your parents may assist you in learning process or in some activities/task. 3. For every lesson/learning outcome, perform the enrichment activities to develop your knowledge and skills 4. After finishing the lessons and learning activities answer the self-check quizzes, assessment activities and post-test to determined how much you have learned. 5. All the activities, tests, quizzes, tasks should be written in your notebook or file in your portfolio. Make it clean, orderly and be creative. 6. Lastly, in times of pandemic, patience is the key… Knowledge is the door to your goals and stairs to your success … KEEP LEARNING! 1 WHAT IS THE MODULE ABOUT? This module covers the skills, knowledge, and attitudes required to prepare various stocks, sauces, and soup in a commercial kitchen or catering operation. WHAT WILL YOU LEARN? Prepare stocks and soup required for menu items Prepare sauces required for menu items Store and reconstitute stocks, sauces, and soups Evaluate the finished product WHAT DO YOU ALREADY KNOW? Let’s us find out how much you already know on how to prepare stocks, soup and sauces. Answer the pretest and check honestly. PRE-TEST Direction: Read and understand the questions below. Choose the letter of the correct answer and write it on your answer sheet or notebook. 1. What is the process of clearing out stocks using egg white or crushed eggshell to remove impurities from the stock? A. caramelization B. clarificationC. purification D. substitution 2. Which of the following stocks uses veal or chicken bone as its main ingredient? A. brown stock B. prawn stock C. ham stock D. white stock 3. The liquid in which meat, fish, and vegetable have been cooked is A. glaze. B. stock. C. sauce. D. water. 4. Which of the following stock uses chicken bone as its main ingredient? A. fish stock B. prawn stock C. ham stock D. white stock 5. How many percent of celery in mirepoix? A. 10% B. 25% C. 35% D. 50% 6. Among the different types of stock, which one is the easiest to prepare? A. brown stock B. white stock C. fish stock D. vegetable stock 7. What is the process of removing floating water from stock. A. amber B. drizzle C. sip D. skim 8. As a rule, this should not be added to the stock because it causes saltiness. A. herbs B. spices C. salt D. sugar 9. to cook very gradually in water just below the boiling point is A. boiling. B. frying. C. simmering. D. stewing. 10. What is the process of eliminating floating substance from surface of liquid like stocks? A. bath B. sweat C. swipe D. scum 11. Which of the following is a clear soup? A. bouillon B. cream C. bisques D. puree 12. Which of the following examples is a thick soup? A. bisques B. consommé C. bouillon D. fruit 13. A flavor builder which is a combination of onion, carrots, and celery is called A. Bouquet garni. B. Mirepoix. C. Sachet. D. Onion pique. 14. It refers to a bundle of herbs usually tied together with string A. Bouquet garni. B. Mirepoix. C. Sachet. D. Onion pique. 15. Which of the following is NOT a thickening agent? A. flour B. rice C. grain D. salt 16. Which of the following is not a dessert soup? A. ginataan B. puree C. Oshiruko D. Tong sui 17. How many percent of onion in mirepoix? A. 10% B. 25% C. 35% D. 50% 18. Which sauce has three basic ingredients like butter, egg yolk, and lemon juice? A. Hollandaise B. Veloute C. Béchamel D. Savory 19. What is the savory color of meat while cooking? A. bouillon B. fumet C. ham stock D. white stock 20. Which of the following is not a thickening agent? A. dairy cream B. flour C. egg D. spices Lesso n Preparing Stock Required for Menu Items 1 WHAT WILL YOU LEARN? 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 resolve them. WHAT IS THE LESSON ABOUT? At the end of the lesson, you should be able to: 1. define culinary terms about stocks 2. explain main types of stocks 3. prepare stocks for required menu item 4. follow sanitary procedures and safety precaution Activity 1.1 Before we move on, let’s see if you can still remember your past lessons when you were in TVE. Direction: Copy and answer in your notebook. Encircle all the terms in TVE. T E R M H U N T »Let’s define some terminologies about stocks. Supply the missing letters to form the term that refers to the given meaning. Write the answer in your notebook. Activity 1.2 1. – clearing out stocks using egg white or crushed eggshell to remove impurities from the stocks 2. _ - a combination of 25% cubed carrots, 25% chopped celeries and 50% chopped onions simmered and served as flavoring. 3. – is the foam or froth that floats on the surface of liquid 4. – to cook very gradually in water just below the boiling point 5. – to eliminate floating substance from surface of s liquid like stocks Information Sheet 1.1 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. 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 poaching 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 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 soy sauce, sugar, vinegar, ginger, garlic and other aromatics. 12. Glace viande –a stock made from bones, usually from veal, that is highly concentrated by reduction. 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. C. Ingredients of Stock 1.
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