Cookery-10-Q1-W2-M2

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Special Program for

Technical-Vocational
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Education
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Home Economics
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Cookery NC II
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Quarter 1 – Module 2:
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Prepare Stocks Required for

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Menu Items
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Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
Special Program for Technical-Vocational Education
Alternative Delivery Mode
Quarter 1 - Module 2: Perform Mise en Place
First Edition, 2020
Republic Act 8293 section 176 states that: No copyright shall subsist in any work of
the Government of the Republic of the Philippines. However, prior approval of the government
agency or office wherein the work is created shall be necessary for the exploitation of such
work for a profit. Such an agency or office may, among other things, impose as a condition
the payment of royalties.
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Borrowed materials (i.e., songs, stories, poems, photos, brand names, trademarks,
etc.) included in this book are owned by their respective copyright holders. Every effort has
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been exerted to locate and seek permission to use these materials from their respective
copyright owners. The publisher and authors do not represent nor claim ownership over them.
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Published by the Department of Education
Secretary: Leonor Magtolis Briones
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Undersecretary: Diosdado M. San Antonio
DEVELOPMENT TEAM OF THE MODULE

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Writer : Marcelina A. Calijan
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Editor : Jose Gary R. Napoles

Reviewer : Analorgie D. Destacamento
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Illustrator : Maribell J. Fuentes

Layout Artist : Maribel J. Fuentes
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Management Team:
Schools Division Superintendent : Marilyn S. Andales
Assistant Schools Div. Superintendent : Leah A. Apao
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Cartesa M. Perico
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Ester A. Futalan
Chief Education Supervisor, CID : Mary Ann P. Flores
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Education Program Supervisor, LRMDS : Isaiash T. Wagas

Education Program Supervisor, TLE : Jose Garry R. Napoles
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Department of Education – Regional Office 7

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Division of Cebu Province

Office Address : IPHO Bldg., Sudlon, Lahug, Cebu City, Philippines
Telefax : (032) 520-3216 – 520-3217; SDS Office: (032) 255 - 6405
E-mail Address : cebu.province@deped.gov.ph
Bitoon National Vocational High School

Address : Bitoon, Dumanjug, Cebu
Telephone : (032) 471-8001
E-mail Address : bitoon.nvhs@deped.gov.ph
________________________________________________________________________________________________________________________________________________________________
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Special Program for
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Technical-Vocational
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Education S
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Home Economics
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Cookery NC II
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Quarter 1 – Module 2:
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Prepare Stocks Required for

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Menu Items
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________________________________________________________________________________________________________________________________________________________________
Key Message
For Educators:
Learning is a constant process. Amidst inevitable circumstances, the Department of

Education extends its resources and looks for varied ways to cater to your needs and to adapt
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to the new system of Education as a fortress of the Learning Continuity Plan. One of the
probable solutions is the use of Teacher-made Educational Modules in teaching.
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You are reading the “Cookery NC II for Grade 10: First Quarter” Alternative
Delivery Mode (ADM) Module on “Prepare Stocks Required for Menu Items” as written
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and found in the K-12 Strengthened Technical-Vocational Education Program
Competency-Based Curriculum
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The creation of this module is an effort of competent trainers from Bitoon National
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Vocational High School of the Department of Education-Cebu Province during this
pandemic period. In addition, this module is meticulously planned, organized, checked, and
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verified by knowledgeable educators to assist you in imparting the lessons to the learners LE
while considering the physical, social, and economic restraints in the teaching process.
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The use of the Teacher-made Educational Module aims to surpass the challenges of
teaching in a new normal education set-up. Through this module, the students are given
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independent learning activities, which embodies in the K-12 Strengthened Technical-

Vocational Education
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As the main source of learning, it is your top priority to explain clearly how to use this
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module to the learners. While using this module, learner’s progress and development should
be recorded verbatim to assess their strengths and weaknesses while doing the activities
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presented independently in the safety of their homes. Moreover, you are anticipated to
persuade learners to comply and to finish the modules on or before the scheduled time.
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For the Learners:

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As a significant stakeholder of learning, the Department of Education researched and

explored innovative ways to address your needs with high consideration on social, economic,
physical, and emotional aspects of your wellbeing. To continue the learning process, DepEd
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comes up with an Alternative Delivery mode of teaching using Teacher-Made Educational

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Modules.
You are reading Cookery NC II for Grade 10: First Quarter Alternative Delivery
Mode (ADM) Module on “Prepare Stocks Required for Menu Items” as written and found
in the K-12 Strengthened Technical-Vocational Education
________________________________________________________________________________________________________________________________________________________________
This module is specially crafted for you to grasp the opportunity to continue learning even at
home. Using guided and independent learning activities, rest assured that you will be able to
take pleasure as well as to deeply understand the contents of the lesson presented,
recognizing your capacity and capability in acquiring knowledge.
This module has the following parts and corresponding icons:
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The first part of the module will keep you
on track on the Competencies,
Objectives, and Skills expected for you to
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LEARNING OUTCOME
be developed and mastered. Some
reminders about the module are found in
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here too.
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This part aims to check your prior
knowledge of the lesson to take. If you
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can get a perfect score and perform
PRE - ASSESSMENT competently the competency, you can
skip the module and proceed to the next
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module. If not, continue to the next part.
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This part helps you link the previous
REVIEW LESSON lesson to the current one through a short
exercise/drill.
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A brief discussion of the lesson can be

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read in this part. It guides and helps you

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INFORMATION SHEET unlock the lesson presented.

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A comprehensive activity/es for

independent practice is in this part to
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ACTIVITY SHEET solidify your knowledge and skills of the

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given topic. This can be a drill or exercise

or an activity.
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This part of the module is used to process

your learning and understanding of the
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GENERALIZATION given topic. It can be a series of questions

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or an activity.
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________________________________________________________________________________________________________________________________________________________________
A transfer of newly acquired knowledge
and skills to a real-life situation is present
in this part of the module. This can be a
PERFORMANCE TASKS task sheet (used when doing simple
tasks), operation sheet (used when doing
or operating devices or a job sheet (used
in doing series of task for a specific job).
This activity assesses your level of
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SELF – CHECK mastery towards the topic.
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ANSWER KEYS This contains answers to all activities in
the module.
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At the end of this module you will also find:
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References Printed in this part is a list of all reliable and valid resources
used in crafting and designing this module.
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In using this module, keep a note of the fundamental reminders below.
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1. The module is government-owned. Handle it with care. Unnecessary marks

are prohibited. Use a separate sheet of paper in answering all the given
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exercises.
2. This module is organized according to the level of understanding. Skipping one

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part of this module may lead you to confusion and misinterpretation.

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3. The instructions are carefully laden for you to understand the given lessons.
Read each item cautiously.
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4. This is a Home-Based class; your reliability and honor in doing the tasks and
checking your answers are a must.
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5. This module helps you attain and learn lessons at home. Make sure to
comprehend the first activity before proceeding to the next one.
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6. This module should be returned in good condition to your teacher/facilitator

once you completed it.
7. Answers should be written on a separate sheet of paper or notebook especially

prepared for TVE subjects.
If you wish to talk to your teacher/educator, do not hesitate to keep in touch with
him/her for further discussion. Know that even if this is a home-based class, your teacher is
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________________________________________________________________________________________________________________________________________________________________
only a call away. Good communication between the teacher and the student is our priority to
flourish your understanding of the given lessons.
We do hope that in using this material, you will gain ample knowledge and skills for
you to be fully equipped and ready to answer the demands of the globally competitive world.
We are confident in you! Keep soaring high!
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LEARNING OUTCOME
Good day dear learner!
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This module is solely prepared for you to access and to acquire lessons befitted in
your grade level. The exercises, drills and assessments are carefully made to suit your level
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of understanding. Indeed, this learning resource is for you to fully comprehend the “Prepare
Stocks Required for Menu Items” independently, you are going to go through this module
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following its proper sequence. Although you are going to do it alone, this is a guided lesson
and instructions/directions on how to do every activity is plotted for your convenience.
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Using this learning resource, you are ought to “Prepare Stocks Required for Menu
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Items” as inculcated in the K-12 Strengthened Technical-Vocational Education Program
Competency-Based Curriculum
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This module is composed of set of instructions for you to be guided in the activities
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that you will perform later. Read and follow instructions properly, do not skip any parts and
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perform each activity honestly. This module is intended for you finish within a week.
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At the end of this module, you are expected to achieve the following objectives for this
session:
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Identify the ingredients in preparing stocks

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Select the appropriate ingredients in preparing stocks

Apply culinary terms on stock dishes
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Develop honesty in answering the activities and assessment

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PRE- ASSESSMENT
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MULTIPLE CHOICE
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Directions: Read each statement carefully and choose the letter of the correct answer. Write
your answers in a separate sheet. If you get perfect score, then you can proceed to the next
module. If not proceed to the next part of the module.
1.Which of following is the basic formula for mirepoix?
________________________________________________________________________________________________________________________________________________________________
A. 1 part onion, 1 part celery, 1 part carrot
B. 2 parts onion, 1 part celery, 1 part carrot
C. 2 parts onion, 2 parts celery, 2 parts carrots
D. 1 part onion, 1 part celery, 2 parts carrots
2. It helps to dissolve connective tissues and extract flavor and body bones.
A. Herb and spice
B. Scraps and left-over
C. Acid products
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D. Bouquet garni
3. The assortment of fresh herbs and aromatic ingredients tied in bundle with string so it can
be removed easily from the stock.
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A. Herb and spice
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C. Acid products
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D. Bouquet garni
4. It is a plant whose leaves are used in cooking to add flavor to food.
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A. Flavor enhancer
B. Oil extract.
C. Aromatics
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D. Herbs LE
5. It is an additive used to intensify or improve the flavor of food.
A. Flavor enhancer
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B. Oil extract
C. Aromatics
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D. Herbs
6. Which of the following is the best known and most widely used of the flavor enhancer?
A. Glutamic acid
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B. Mono potassium glutamate

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C. Monosodium glutamate
D. Calcium diglutamate
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7. What flavoring agent gives aroma to the stock?

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A. Aromatic flavoring
B. Garlic
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C. Ginger
D. Smoke
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8. These are herbs and spices that create a savory smell.

A. Mirepoix
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B. Aromatics
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C. Enhancer
D. Bouillon cubes
9. Which of the following is an example of flavoring pack?
A. Sinigang mix
B. Bouillon cubes
C. Black pepper
D. Olive oil
10. Which of the following is the original and universal natural flavor enhancer?
________________________________________________________________________________________________________________________________________________________________
A. Monosodium glutamate
B. Flavoring pack
C. Salt
D. Bouillon cubes
11. What is the original and universal natural flavor enhancer?
A. MSG
B. Salt
C. Sesame
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D. Rosemary
12. These are seasonings used to flavor food that are derived from plants
A. Spices
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B. Enhancers
C. Additives
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D. Binders
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13. Which of the following is NOT an example of clarifying agent?
A Chopped lean meat
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B. Egg yolk
C. Herbs and spices
D. Egg whites
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14. What is used in stocks if they are clear, wholesome, and appropriate to the stock being LE
made?
A. Seasoning and spices
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C. Bouquet garni
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D. Acid products
15. Most of the flavor and body of stocks are derived from_________
A. Bones
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B. Lean
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C. Fats
D. Variety cuts
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REVIEW LESSON
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Directions: In order to find out if up you have learned the previous lesson, I would like you
to answer the following questions. Write your answers in your test notebook.
1.What are the essential parts of a stocks?
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2. Give at least five culinary terms used in preparing stocks.
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INFORMATION SHEET
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Culinary terms:
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1. Seasoning – the process of adding salt, herbs or spices to food to enhance the flavor
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2. Spices – are seasonings used to flavor food that are derived from plants.
3. Flavoring – are the liquid extracts, essences and flavors that are added to foods to
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enhance the taste and aroma. LE
4. Flavor enhancers- are used to bring out the flavor in a wide range of foods without adding
a flavor of their own
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5. Ingredients- any of the foods or substances that are combined to make a particular dish.
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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
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Pork. The kinds of bones used determine the kind

Of stock except vegetable stock.,
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2. Mirepoix
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- is the French term for the

combination of coarsely chopped
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onions, carrots and celery used to

flavor stocks.
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Basic formula for Mirepoix – used to

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flavor white stocks and soups, tomato

paste or puree is often included for
brown stock, gravy, stew or soup.
Disclaimer: The contents/pictures above are borrowed from the printed sources that are used to put emphasis and to show concrete examples and deeper
understanding of the lesson. Department of Education does not claim or own the printed documents. Sources are found in the reference part of the module.
________________________________________________________________________________________________________________________________________________________________
2 parts onion
1 part celery
1 part carrot
3. Herb and Spice –their use depends on availability and local traditions ( bouquet garni
bundle of herbs ,parsley bay leaves, thymes).This is often wrapped in cheese cloth bag and
tied with string to make it easier to remove once the cooked.
4 Acid products - Acid helps dissolve connective tissues, and extract flavor and body
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from bones
5. Scraps and left-over -Scraps may be used in stocks if they are clear, wholesome, and
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appropriate to the stock being made
6. Seasoning and spices
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7. Bouquet garni – assortment of fresh herbs and aromatic ingredients tied in a bundle with
string so it can be removed easily from the stock.
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Types of Herbs
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Different Kinds of Spices and Seasoning

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Flavoring Agents used in preparing stocks
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1. herbs
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2. flavor enhancer
3. oil extract
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4. aromatics LE
Convenience and Substitute Products
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1.bouillon cubes or powder
2. flavoring enhancer
3. flavoring packs- sinigang,ginisa mix
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Clarifying Agent
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1. chopped lean meat

2. eggwhites
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3. mirepoix
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4. herbs and spices

5. acidic ingredients ( tomatoes, wine , lemon juice )
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ACTIVITY SHEET
DIRECTIONS: Arrange the given jumbled letters from column A and write your answer in
column B. These are about the different kinds of spices and seasoning used in preparing stock
dishes. Copy and answer the table in your test notebook.
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COLUMN A COLUMN B
1.Tarmuds 1.
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2.Nigreg 2.
3.Paprika 3.
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4.Last 4.
5.Burs 5.
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6.Sibal 6.
7.Meyth 7.
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8.Tungem 8.
9.Ogareno 9.
10.Fronsaf 10.
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GENERALIZATION
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Answer the following questions. Write your answers in your test notebook
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1.Why are the bones the most important ingredient for preparing stocks?
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_______________________________________________________________
2.What kind of spices and seasoning you tried to use in cooking especially stock dishes?
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Name at least five.

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3.What is the cheapest seasoning used in preparing stocks?

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PERFORMANCE TASKS
Directions: You are instructed by your mother to cook stock dish. How will you identify and
prepare the ingredients in preparing stock dish? Write your answer in your test notebook.
Your output will be rated using the rubrics below:
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Content fair Good Very good
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5 10 15
Learner is able to
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Knowledge Learner is able to Leaner is able to
convey limited convey a few ideas convey several
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Ideas on on ingredients of ideas on the
ingredients of stock dish ingredients of
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stock dish with stock dish with
little knowledge with some degree appropriate degree
of knowledge S
of knowledge
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Accuracy Work was work was Work was

organized and organized and organized and
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planned with little planned with some planned with

effectiveness effectiveness appropriate
effectiveness.
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Effort Learner put little or Learner put some Learner exert full
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no effort on this effort into this effort into this

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activity activity activity.

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SELF – CHECK
MATCHING TYPE:
Directions: Match Column A with Column B. Write the letter and words in your test notebook.
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COLUMN A COLUMN B
___1.An additive used intensify or improve the flavor of food. A. Ingredients
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___2. It is a plant whose leaves are used in cooking to add
flavor to food. B. Seasonings
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___3. These are herbs and spices that create a savory smell. C. Scraps and left-overs
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___4. It helps to dissolve connective tissues, and extract flavor
and body from bones. D. Aromatics
___5. The process of adding salt, herbs or spices to food to
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enhance the flavor. E. Acid products
___6. The original and universal natural flavor enhancer S F. Herbs
___7. The substances or foods that are combined to make a
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particular dish. G. Flavor enhancer
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___8. This is often wrapped in cheese cloth bag and tied with
string to make it easier to remove once the cooked. H. MSG
___ 9.The best known and most widely used of the flavor
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enhancer. I. Salt
___10. It may be used in stocks if they are clear, wholesome,
and appropriate to the stock being made J. Herb and spice
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Pre-Assessment Review Lesson Activity

1. B
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Essential Parts of a Stock: 1. Mustard

2. C 1.Mirepoix 2. Ginger
3. D 2.Aromatic 3. Paprika
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4. D 3.Liquid 4. Salt
5. A 4.Major flavoring 5. Rubs
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6. C 5.Ingredient 6. Basil
7. A Culinary Terms on Stocks: 7. Thyme
8. B
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1.Skim 7. Aromatic 8. Nutmeg

9. A 2.Savory 8. Mirepoix 9. Oregano
10. C 3.Fumet 9. Glaze 10. Saffron
11. B 4.Simmer 10. Base
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12. A 5.Poach 11. Reduction

13. B 6.Clarification
14. B
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15. A
16.
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Generalization
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Self- Check
Possible Answers:
1.G- Flavor enhancer
Answers will be based on
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1.Bones contain collagen when 2.F- Herbs
the rubrics 3.D- Aromatics
simmered from gelatin. The
more gelatin,the more body it 4.E- Acid products
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will have when chilled, a good 5.B- Seasonings
6.I- Salt
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stock should actually solidify.
2. Answer vary 7.A- Ingredients
3. Salt 8.J- Herb and spice
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9 H-MSG
10 C- Scrap and left-overs
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ANSWER KEYS
REFERENCES
a. Printed Materials
Anecita S. Kong and Aniceta P. Domo, Technical Vocational Livelihood Education Cookery Module 2
Manual First Edition, 2016, pages 244-247
Grace Dy Yongco, Technology and Livelihood Education and Home Economics

Cookery Quarter 1,Module 1, First Edition,2020, page 33
b. Online Sources
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https://www.academia.edu/29249861/CBC_COOKERY_NC_II
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https://www.google.com/search?q=training+regulations+in+cookery&tbm=isch&ved=2ahUKEwjEr-
TTzeDrAhUQxIsBHQ1qDhsQ2cCegQIABAA&oq=training+regulations+in+cookery&gs_lcp=CgNpbWcQ
DDoECCMQJzoECAAQGDoHCCMQ6gIQJzoCCAA6BQgAELEDOgQIABBDOgcIABCxAxBDOgYIABA
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FEB46BggAEAgQHjoECAAQHlCLGVjSngFgyMIBaAFwAHgFgAGABYgBlzOSAQwwLjI5LjQuMi4wLjGY
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AQCgAQGqAQtnd3Mtd2l6LWltZ7ABCsABAQ&sclient=img&ei=1ypbX4ToJ5CIr7wPjdS52AE&bih=657&
biw=1366
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https://www.coursehero.com/file/28236497/TR-Cookery-NC-IIdoc/
https://www.google.com/search?q=different+types+herbs&tbm=isch&ved=2ahUKEwiDnMb05vfrAhVB4p
QKHVVKA6QQ2-
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cCegQIABAA&oq=types+herbs&gs_lcp=CgNpbWcQARgBMgIIADIGCAAQBRAeMgYIABAIEB4yBggAE
AgQHjIGCAAQCBAeMgYIABAIEB4yBggAEAgQHjIGCAAQCBAeMgYIABAIEB4yBggAEAgQHlD_AVjU
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MWCMQ2gAcAB4A4ABnQSIAZAUkgEJMi0xLjAuNC4xmAEAoAEBqgELZ3dzLXdpei1pbWfAAQE&sclie
nt=img&ei=VVRnX8OdDsHE0wTVlI2gCg&bih=657&biw=1366
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For inquiries or feedback, please write or call:

Department of Education: DepEd-Cebu Province
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Office Address : IPHO Bldg., Sudlon, Lahug, Cebu City, Philippines

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Telefax : (032) 520-3216 – 520-3217; SDS Office: (032) 255 –

6405
E-mail Address : cebu.province@deped.gov.ph
Bitoon National Vocational High School

Office Address : Bitoon, Dumanjug, Cebu
Telefax : (032) 471-8001
E-mail Address : bitoon.nvhs@deped.gov.ph
11
________________________________________________________________________________________________________________________________________________________________

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10

Special Program for

Prepare Stocks Required for

DEVELOPMENT TEAM OF THE MODULE

Editor : Jose Gary R. Napoles

Illustrator : Maribell J. Fuentes

Education Program Supervisor, LRMDS : Isaiash T. Wagas

Department of Education – Regional Office 7

Division of Cebu Province

Bitoon National Vocational High School

Prepare Stocks Required for

Learning is a constant process. Amidst inevitable circumstances, the Department of

independent learning activities, which embodies in the K-12 Strengthened Technical-

For the Learners:

As a significant stakeholder of learning, the Department of Education researched and

comes up with an Alternative Delivery mode of teaching using Teacher-Made Educational

This module has the following parts and corresponding icons:

A brief discussion of the lesson can be

read in this part. It guides and helps you

INFORMATION SHEET unlock the lesson presented.

A comprehensive activity/es for

ACTIVITY SHEET solidify your knowledge and skills of the

given topic. This can be a drill or exercise

This part of the module is used to process

GENERALIZATION given topic. It can be a series of questions

1. The module is government-owned. Handle it with care. Unnecessary marks

2. This module is organized according to the level of understanding. Skipping one

part of this module may lead you to confusion and misinterpretation.

6. This module should be returned in good condition to your teacher/facilitator

7. Answers should be written on a separate sheet of paper or notebook especially

Good day dear learner!

Identify the ingredients in preparing stocks

Select the appropriate ingredients in preparing stocks

Develop honesty in answering the activities and assessment

1.Which of following is the basic formula for mirepoix?

B. Mono potassium glutamate

7. What flavoring agent gives aroma to the stock?

8. These are herbs and spices that create a savory smell.

B. Scraps and left-over

1.What are the essential parts of a stocks?

Ingredients in Preparing Stocks

Most of the flavor and body of stocks are derived

Pork. The kinds of bones used determine the kind

- is the French term for the

onions, carrots and celery used to

Basic formula for Mirepoix – used to

flavor white stocks and soups, tomato

Different Kinds of Spices and Seasoning

1. chopped lean meat

4. herbs and spices

Name at least five.

3.What is the cheapest seasoning used in preparing stocks?

Accuracy Work was work was Work was

planned with little planned with some planned with

no effort on this effort into this effort into this

activity activity activity.

___1.An additive used intensify or improve the flavor of food. A. Ingredients

Pre-Assessment Review Lesson Activity

Essential Parts of a Stock: 1. Mustard

1.Skim 7. Aromatic 8. Nutmeg

12. A 5.Poach 11. Reduction

Grace Dy Yongco, Technology and Livelihood Education and Home Economics

For inquiries or feedback, please write or call: