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Tle - He - Cookery: Store and Reconstitute Stocks, Sauces, and Soups
Tle - He - Cookery: Store and Reconstitute Stocks, Sauces, and Soups
11
TLE – HE - COOKERY
Quarter 3 – Module 4
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TLE
Quarter 3 – Module 4
This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore,
this also aims to help learners acquire the needed 21st century skills while
taking into consideration their needs and circumstances.
In addition to the material in the main text, you will also see this box in the
body of the module:
As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the
module.
Welcome to the TLE -10 Cookery Alternative Delivery Mode (ADM) Module on
Store and Reconstitute Stocks, Sauces, and Soups!
This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and
time. You will be enabled to process the contents of the learning resource
while being an active learner.
This module has the following parts and corresponding icons:
ii
This will give you an idea of the skills or
What I Need to Know competencies you are expected to learn in
the module.
iii
At the end of this module, you will also find:
1. Use the module with care. Do not put unnecessary mark/s on any
part of the module. Use a separate sheet of paper in answering the
exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind
that you are not alone.
iv
What I Need to Know
This module was designed and written with you in mind. It is here to help
you master how to Store and Reconstitute Stocks, Sauces, and Soups. The
scope of this module permits it to be used in many different learning
situations. The language used recognizes the diverse vocabulary level of
students. The lessons are arranged to follow the standard sequence of the
course. But the order in which you read them can be changed to correspond
with the textbook you are now using.
1
What I Know
1) A good way to cool the stock is to place the hot stock pot in a sink full of
cold water and ice cubes until it is lukewarm, but it should not exceed
_________.
a. 1 hr. b. 2 hrs. c. 3 hrs. d. 4 hrs.
3) After leaving stock in a _______ water uncovered for the first half hour and
stirring occasionally to cool.
a. warm b. hot c. cold d. Fridge
4) The large volume of hot liquid can raise the internal temperature of the
refrigerator to the point that the stock will cool sufficiently within _________
and may warm everything else in the refrigerator.
a. 1 hr. b. 2 hrs. c. 3 hrs. d. 4 hrs.
6) When a stock has been used to make a sauce, the sauce itself should not
be __________.
a. chilled b. frozen c. stored d. thawed
9) Food made with starches contains egg, milk, cream of other dairy products
all of which make them prone to bacterial contamination and to
_________________.
a. food-borne illnesses c. viral infection
b. food intoxication d. bacterial infection
2
Lesson
STORE & RECONSTITUTE
4 STOCKS, SAUCES, & SOUPS
Stock is a clear, flavored liquid that freezes well. Chilled stock can be frozen
in 1-gallon amounts to be used for sauces. However, once a stock has been used to
make a sauce, the sauce itself should not be frozen. Sauces do not freeze well and
should be made in amounts needed on the day of production.
The stock should never be put in the refrigerator while it is hot. The large
volume of hot liquid can raise the internal temperature of the refrigerator to the
point that the stock will cool sufficiently within two hours and may warm
everything else in the refrigerator. A good way to cool the stock is to place the hot
stock pot in a sink full of cold water and ice cubes until it is lukewarm, but it
should not exceed one hour. After leaving it uncovered for the first half hour and
stirring occasionally to cool, it should be covered with an upside-down plate to
prevent evaporation which would cause the stock to become too concentrated.
Refrigerated stock cools better in shallow pans. If covered, stock lasts up to five
days, but it is best if used in two days.
3
What’s In
Direction: Read the following questions carefully. Write your answers in your
notebook.
What’s New
Direction: Four pictures linked by one word. Your aim is to work out what the
word is, from a set of letters given below the pictures.
1)
2) Write at least 3 sentences about the pictures and word you have
develop in item 1.
a) _______________________________________________________________
4
b) _______________________________________________________________
c) _______________________________________________________________
What is It
Sauces and starches should be kept in airtight container and stored in a cool
dry place away from the moisture, oxygen, lights, and pests. Food made with
starches contains egg, milk, cream of other dairy products all of which make them
prone to bacterial contamination and to food-borne illnesses. Sauces made with
these ingredients should be kept out of the temperature danger zone. Thickened
sauce should also be prepared, served, and stored with caution. These products
should be stored in the refrigerator and never left to stay for long at room
temperature.
Storing Equipment
1. Glass/Plastic Container
2. Stock pot
3. Refrigerator
1. Skim the surface and strain off the stock through a china cup lined
with several layers of cheesecloth.
2. Cool the stock as quickly as possible as follows:
Set the pot in a sink with blocks, rack or some other object
under it. This is called venting. This allows cold water to flow
under the pot or around it.
Run cold water into the sink, but not higher than the level of
the stock.
Stir the pot occasionally so the stocks cool evenly
Cooling stock quickly and properly is important. Improperly cooled stock may
spoil in 6 to 8 hrs.
3. When cool, refrigerate the stock in covered containers. Stock will
keep 2 to 3 days if properly refrigerated. Stock can also be frozen and
will last for several months.
5
What’s More
Direction: Read the following statement carefully. Fill in the blanks by selecting
the word or group of words inside the word pool below. Write your answer in your
test notebook.
1) Skim the surface and _____________ the stock through a china cup lined
with several layers of cheesecloth.
3) Venting allows cold water to ____________ under the pot or around it.
6
What I Have Learned
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
I will apply
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
Essay Rubrics
Areas of
Assessment 10 points 7 points 4 points 1 point
Presents ideas Presents ideas
in an original in a consistent Ideas are too Ideas are vague
Ideas manner manner general or unclear
7
What I Can Do
RECIPE BOOKLET
8
Assessment
1) The large volume of hot liquid can raise the internal temperature of the
refrigerator to the point that the stock will cool sufficiently within _________
and may warm everything else in the refrigerator.
a. 1 hr. b. 2 hrs. c. 3 hrs. d. 4 hrs.
3) When a stock has been used to make a sauce, the sauce itself should not
be __________.
a. chilled b. frozen c. stored d. thawed
5) A good way to cool the stock is to place the hot stock pot in a sink full of
cold water and ice cubes until it is lukewarm, but it should not exceed
_________.
a. 1 hr. b. 2 hrs. c. 3 hrs. d. 4 hrs.
7) After leaving stock in a _______ water uncovered for the first half hour and
stirring occasionally to cool.
a. warm b. hot c. cold d. Fridge
9) Food made with starches contains egg, milk, cream of other dairy products
all of which make them prone to bacterial contamination and to
_________________.
a. food-borne illnesses c. viral infection
b. food intoxication d. bacterial infection
9
II. Direction: Read the following statement carefully. Fill in the blanks by
selecting the word or group of words inside the word pool below. Write your
answer in your test notebook.
11) Cooling stock quickly and properly is important. Improperly cooled stock
may _____________ in 6 to 8 hrs.
12) Skim the surface and _____________ the stock through a china cup lined
with several layers of cheesecloth.
13) _____________ is the process of setting up the pot in a sink with blocks,
rack, or some other object under it.
14) Venting allows cold water to ____________ under the pot or around it.
16) Stock will keep 2 to 3 days if properly __________________. Stock can also be
frozen and will last for several months.
18) Other way of reconstituting stocks, sauce and soup is using _____________
like evaporating milk, coconut milk, and fruit juices.
10
11
What I Know What’s More Assessment
1) a 1) strain off I.
2) b 2) venting 1) b
3) c 3) flow 2) b
4) b 4) spoil 3) b
5) b 5) covered 4) d
6) b 6) refrigerated 5) a
7) d 7) adding water 6) b
8) a 8) other liquid 7) c
9) a 8) a
10)a 9) a
What I have Learned 10) a
Answers may vary. II.
11) spoil
What’s In
12) strain off
Answers may vary.
What I can do 13) venting
14) flow
(refer to the performance
What’s New 15) covered
rating/rubrics)
1) STORAGE 16) refrigerated
17) adding water
2) Answers may 18) adding liquid
vary.
Answer Key
References
Books:
Department of Education, Technical – Vocational Livelihood Education –
Cookery Module 2 Manual, 2016. pp. 271 - 284.
Internet Sources:
https://natashaskitchen.com/homemade-pizza-sauce/
https://cornerfridge.com/product/the-corner-fridge/
https://www.amazon.com/Masthome-Sealing-Kitchen-Container-16-
9oz/dp/B07CMRTHKY
https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.thekitchn.co
m%2Fhow-to-make-homemade-chicken-stock-cooking-lessons-from-the-
kitchn-
107885&psig=AOvVaw2BoPlBdVSFLREbLdfVNUDY&ust=161304563717400
0&source=images&cd=vfe&ved=0CAIQjRxqFwoTCKCCqdOm3-
4CFQAAAAAdAAAAABAH
https://www.google.com/url?sa=i&url=http%3A%2F%2Fclipart-
library.com%2Fcookbooks-
cliparts.html&psig=AOvVaw1yoSoNdaX_28REtzo9qvc1&ust=161312654128
7000&source=images&cd=vfe&ved=0CAIQjRxqFwoTCNChuI7U4e4CFQAAAA
AdAAAAABAP
https://feedingourflamingos.com/wp-content/uploads/2017/11/how-to-
freeze-thaw-soup-mason-jars-no-cracks-glass-save-money-time-freezer-
cooking-healthy-cooking-family-meals-easy-tips-inpost.jpg
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