10

TLE – H.E.- COOKERY

Quarter 3 – Module 1: Week 1
PREPARE STOCKS FOR MENU
ITEMS

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 Cookery 10
QUARTER 3 LAS Number 1

LEARNING ACTIVITY SHEETS

TOPIC: Prepare Stocks for Menu Items

WEEK 1: Most Essential Learning Competencies:
LO 1. Prepare stocks for menu items
1.1 Use ingredients and flavoring according to enterprise standards
1.2 Produce variety of stocks according to enterprise standards

Background Information for Learners

PRINCIPLES OF PREPARING STOCKS
Stocks- are among the most basic preparations found in professional kitchen.
They are referred to in French as fonds de cuisine, or -“the foundation of cooking.”
It is a flavorful liquid prepared by simmering meaty bones from meat or poultry,
seafood and/or vegetables in water with aromatics until their flavor, aroma, color
and body, and nutritive value are extracted.
Stocks - a clear, thin liquid flavored by soluble substances extracted from
meat, poultry, and fish; and their bones, and from vegetables and seasonings.

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 or Fish Stock 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. 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.

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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. Chicken stock –made from the chicken bones

12.Master stock – a special Chinese stock used primarily for poaching meats,
flavored with soy sauce, sugar, vinegar, ginger, garlic and other aromatics.

13.Glace viande –a stock made from bones, usually from veal, that is highly
concentrated by reduction

INGREDIENTS IN PREPARING STOCKS

Basic formula
1. Bones -Most of 2. Mirepoix - is the for
the flavor and French term for the Mirepoix – used
combination of
body of stocks are coarsely to flavor white
derived from the chopped onions, stocks and
carrots soups,
bones of beef, and celery used to tomato paste or
veal, chicken, fish, flavor stocks. puree is often
and pork. The included for
kinds of bones brown stock,
used determine gravy, stew or
the kind of stock, soup. 2 parts
onion 1 part
except vegetable celery
stock. 1 part carrot

3. Acid products - Acid helps dissolve
connective
tissues, and extract flavor and body from
bones.
4. Scraps and left-over -Scraps may
be used
in stocks if they are clear, wholesome,
and
appropriate to the stock being made

6. Bouquet garni – assortment of

5. Seasoning and fresh herbs
and aromatic ingredients tied in a
spices bundle
with string so it can be removed easily
from
the stock

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GUIDELINES FOR PREPARING STOCK
1. Follow the correct procedures for cooling and storing stock and make sure
that any stock you use is flavorful and wholesome.
2. 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. White beef
stock - 8 to 10 hours White and brown Veal Game stock – 6 to 8 hours White
poultry and Game Bird Stocks – 3 to 4 hours Fish Stock – 45 minutes to 1
hour Vegetables Stock – 45 minutes to 1 hour, depending on the specific
ingredients and the size of vegetables cut
3. The stock ingredients are boiled starting with cold water. This promotes
the extraction of protein which may be sealed in by hot water.
4. 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.
5. Salt is not usually added to a stock, as this causes it to become too salty,
since most stocks are preserved to make soup and sauces.
6. 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 .

DIFFERENT KINDS OF SPICES AND SEASONING

Flavoring Agents Convenience and Substitute Products

1. herbs 1. bouillon cubes or powder
2. flavor enhancers 2. flavoring enhancer
3. oil extract 3. flavoring packs – sinigang, ginisa mix
Clarifying Agent
1. chopped lean meat
2. egg whites
3. Mirepoix
4. herbs and spices
5. acidic ingredients (tomatoes, wine, lemon juice)
6. egg shell

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LEARNING ACTIVITY 1
Directions: Read the following questions carefully and choose the letter of the
correct answer.

1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables.
Which of the following liquids is a by-product after the different food stuffs have
been simmered?
A. glaze B. sauce C. stock D. water

2. Which of the following stocks uses veal bone as its main ingredient?
A. brown stock B. ham stock C. prawn stock D. white stock

3. What kind of stock uses fish as its main ingredient?

A. brown stock B. fish stock C. glace viande D. ham stock

4. What stock uses chicken bone as its main ingredient?

A. fish stock B. ham stock C. prawn stock D. chicken stock

5. Among the different types of stock, which one is the easiest to prepare?
A. brown stock B. fish stock C. white stock D. vegetable stock

6. What stock is made by boiling prawn shell?

A. fish stock B. ham stock C. prawn stock D. vegetable stock

7. As a rule, which should not be added to the stock because it causes saltiness?
A. MSG B. salt C. spices D. sugar

8. Mrs. Sante will be having visitors for dinner. If she will prepare stock for their
dinner, which of the following flavoring agents will she use to give aroma to the
stock?
A. aromatic flavoring B. garlic C. ginger D. smoke

9. What makes the stock tasty and appetizing?

A. appearance B. color C. ingredients D. smell

10. What will happen to the stock if it is boiled instead of simmered gently?
A. cloudy b. salty c. tender d. clear

Note: Practice Personal Hygiene protocols at all times.

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