DAILY LEARNING ACTIVITY SHEET

ACT. 1WEEK 4
Name:_______________________________ Score:_____________
Year & Section: Day & Date Accomplished_____________
Subject:______________________________ Parent/Guardian Signature:_______________
Activity Title:
Learning Targets: Identify the principles and classifications of stocks.
Reference Title: Johnson, J.M., E.A. Davis, and J. Gordon. 1990. Interactions of starch and
sugar water measured by electron spin resonance and differential scanning
calorimetry. Cereal Chemistry 67(3): 286-291. Cookery_g10_learning_module
Author: Johnson, J.M., E.A. Davis, and J. Gordon. Page No:
Main Idea:
A stock is an extract from cooking meat bones and/or fish bones and/or vegetables in water. Often called the
chef’s building blocks because they form the base for many soups and sauces. It also uses mirepoix, ( mixture of chopped
celery, onions and carrots) bouquet garni ( bag of herbs), spices, seasonings, acid product and bouillon. Stocks can also
be made using leftovers or scraps (parts that might otherwise be thrown away). Stocks are classified into white, brown,
fish and vegetables stocks.
Example/s:
Classification of Stocks
White Stock Brown Stock
 it is made with beef and beef bones will be  made from beef or veal bones that have been
slightly brown in color-but still considered a white browned in an oven.
stock due to the method of preparation.
Fish Stock Vegetable Stock
 made from fish bones and trimmings left over  is made when meat is not desired. Although , a
after filleting. vegetable stock is quick and easy , it is , however,
 It is made with fish bones, along with a mirepoix. the lightest of stocks and therefore generally not
used for sauces.

Principles of Preparing Stocks

1.Cover the stocks ingredients with cold water. Cold water can dissolve impurities.
2. Simmer the stock gently. Boiling can mix the fats and impurities with the liquid.
3. Skim or remove the impurities as often as necessary.
4. Add mirepoix and spices.The purpose of mirepoix is to flavor the stock and break down the flavors when heated for
a long time.
5. Strain the Stock. Straining the liquid ensures your final stock will have better cleanliness or clarity.
6. Cool the stock quickly to prevent food-borne illnesses or souring. The goal is to get the stock out of the danger zone
as quickly as possible.
7. Degrease the stock. After the stock has cooled, you can remove any hardened fat from the surface before reheating.
8. Freeze. Store the finished stock in a refrigerator ( for up to 4-5 days) or in a freezer( for several months).
Activity/Exercises:
Directions: Supply the missing word/s to complete the Principles of Preparing Stocks. Use the blocks to help you.

1. Cover the stock ingredients with c o l d water. It can dissolve impurities.

2. the stock gently. Boiling can mix the fats and impurities with
the liquid.

3. or remove the impurities as often as necessary. Skimming prevents the

liquid from becoming cloudy.

4. the stock. Use several layers of cheese cloth in straining the

soup into a large metal container.

5. grease from the stock.