1.

Bones – most of the flavor and body of stocks are derived from the bones of beef,
DEPARTMENT OF EDUCATION veal, chicken, fish and pork. The kinds of bones used determine the kind of stock,
REGION V except vegetable stock.
DIVISION OF CITY SCHOOLS 2. Mirepoix
CARARAYAN NATIONAL HIGH SCHOOL - Is the French term for the combination of coarsely chopped onions, carrots
Cararayan, Naga City and celery used to flavor stocks.
Basic formula for Mirepoix (used to flavor white stocks and soups, tomato
Preparing and Cooking Fish and Shellfish paste or puree is often included for brown stocks, gravy, stew or soup.
Learning Activity Sheet
2parts onion
Name: _____________________________________________ 1 part celery
Learning Area: TVL- COOKERY 1part carrot
Date:
3. Acid Products- acid helps dissolve connective tissue and extract flavor and body
I. Introductory Concept from bones.
4. Scraps and left-over – scraps mat be used in stocks if they are clear, wholesome
Cooking Shellfish like shrimps, crabs, lobsters, and clams require only short and appropriate to the stock being made.
cooking time. Cooking should be done in the time to avoid loss of moisture, flavor and 5. Seasoning and spices
nutritive value. Shellfish and fishes are cooked in many different ways, depending 6. Bouquet Garni- assortment of fresh herbs and aromatic ingredients tied in a
upon the kind to be cooked. bundle with string so it can be removed easily from the stock.

II. Learning Objectives Guidelines for Preparing Stock

At the end of the lesson, you should be able to:
1. Prepare stocks for required menu items.
2. Prepare soups for required menu items.
3. Prepare sauces for required menu items.
INFORMATION SHEET
Follow the correct procedures for cooling and storing stocks and make sure that any stock
and make sure that any stock you use is flavorful and wholesome.
Follow the cooking time for stock;
The following are approximate cooking time for different stocks; the time will vary
according to numerous factors such as ingredients quality, volume and cooking
temperature.

Stocks are among the most basic preparations found in professional kitchen. They are White beef stock – 8 to 10hours
referred to in French as fonds de cuisine or the foundation of cooking. It is flavorful liquid White and brown veal Game Stock- 6 to 8 hours
prepared by simmering meaty bones from meat or poultry, seafood and/or vegetables in White Poultry and Game Birds Stocks – 3 to 4 hours
water with aromatics until their flavor, aroma, color and body and nutritive value are Fish Stock – 45 minutes to 1 hour
extracted. It is a clear thin liquid flavored by soluble substances extracted from meat, Vegetables Stock – 45 minutes to 1hours depending on the specific ingredients and the size
seafood or vegetables. of vegetables cut.

Classification of Stocks
1. Chicken Stocks – made from the chicken bones.
2. White Stock- made from beef or veal bones.
3. Brown Stock – made from beef or veal bones that have been browned in an oven.
4. Fish stock – made from fish bones and trimmings left over after filleting.
Stocks ingredients are boiled starting with cold water. This promotes that extraction of
protein which may be sealed in by hot water.
Stocks are simmered gently, with small bubbles at the bottom but not breaking at the
surface. If a stock is boiled, it will be cloudy.

Ingredients in Preparing Stocks Salt is not usually added to a stock as this causes to become too salty, since most of the
stocks are preserved to make soup and sauces.
Meat is added to the stock before the vegetables and the scumll that rises to the surface is Before, During and Before, During and indicated were
skimmed off before further ingredients are added. After preparation After preparation poorly explained.
were cited were fairly cited
Activity 1: including safety including safety
workplace workplace
Enumerate the steps in filleting a fish. precaution. precaution.
Choice of Recipe The chosen recipe The chosen recipe The chosen recipe
1. _______________ and Ingredients was properly was fairly fitting poorly recognizes
2. _____________ identified based on the preferences and preferences and the
3. ________________ the preferences and appropriateness in event.
4. _____________ appropriateness in the event.
5. the event.
Properly Identified The tools, materials The tools, materials The tools, materials
Activity 2. Tools, Materials and equipment and equipment and equipment
and Equipment to were accurately were justly were poorly
True or False. Write T if the statement is correct and F if otherwise. Use identified based on identified based on identified based on
necessity. necessity. necessity.
1. Paella is cooked in rich tomato and served on rice. Use of Tools, Appropriately used Justly used Materials used are
2. Cooked shrimp may be iced and served as cocktail. equipment, utensils materials that are materials needed not appropriate for
3. Oysters can’t be fried or baked. and materials. needed for the for the tasks. the task.
4. Scraping fish scales can remove the nutritive value of a fish. tasks.
5. When boiling a shrimp water should be 2x more than the shellfish. Timeliness Submitted the tasks Submitted the task Late submission of
6. When descaling a fish, you may use the stiff part of a knife. on or before the a day after the requirement.
7. Chowder is a type of stew often prepared with milk cream given schedule scheduled
8. Fins should not be cut off when filleting a fish. submission.
9. Use gloves when descaling and deboning a fish. Safety Used complete Used incomplete Did not use
10. Make a 1 inch deep incision with knife when cleaning fish’s stomach. personal protective personal protective personal protective
equipment. equipment equipment.
Activity 3

1. Perform Preparation of Fish Fillet. (50points)

2. Perform Deboning of Fish. (50points) References:

Please follow the steps provided. (Video Presentation) / Collated pictures with annotation https://www.wikihow.com/Fillet-a-Fish
of the procedure performed. Make sure that presentation should show yourself performing
the tasks. https://slideplayer.com/slide/9040123/

Deadline: May 19, 2021

Rubrics for scoring

RUBRICS FOR SCORING

15 10 5
Work Plan Procedure on Procedure on The procedure