Technology and

Livelihood Education 10
Quarter
1
Cookery
Cookery – Grade 10
Quarter 1 – Module 1: Principles of Preparing Stocks
First Edition, 2020

Republic Act 8293, Section 176 states that no copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other things,
impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this module are owned by their respective
copyright holders. Every effort has 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.

Published by the Department of Education - Schools Division of Pasig City

Development Team of the Self-Learning Module

Writer: Erlinda G. Ursolino
Editor: Jerwina V. See
Reviewers: Raneth A. Yago (technical)
Illustrator:
Layout Artist:
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Aurelio G. Alfonso EdD
OIC-Assistant Schools Division Superintendent
Victor M. Javeña EdD
Chief, School Governance and Operations Division and
OIC-Chief, Curriculum Implementation Division

Education Program Supervisors

Librada L. Agon EdD (EPP/TLE/TVL/TVE)

Liza A. Alvarez (Science/STEM/SSP)
Bernard R. Balitao (AP/HUMSS)
Joselito E. Calios (English/SPFL/GAS)
Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports)
Wilma Q. Del Rosario (LRMS/ADM)
Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang)
Perlita M. Ignacio PhD (EsP)
Dulce O. Santos PhD (Kindergarten/MTB-MLE)
Teresita P. Tagulao EdD (Mathematics/ABM)

Printed in the Philippines by Department of Education – Schools Division of

Pasig City
 Quarter 1
Self-Learning Module1
Prepare Stocks, Sauces, and
Soups (SSS)
Principles of Preparing Stocks
Introductory Message

For the Facilitator:

Welcome to the Cookery 10 Self-Learning Module on Principles of Preparing

Stocks

This Self-Learning Module was collaboratively designed, developed and

reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through its mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC) in
developing this instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character 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:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

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. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
 For the Learner:

Welcome to the Cookery 10 Self-Learning Module on Principles of Preparing

Stocks

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 material while being an active
learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - This measures how much you have learned from the
entire module.
 EXPECTATIONS

At the end of this session you would be able to do the following:

1. Define and understand the principles of preparing stocks;

2. identify the different classifications of stocks; and

3. value the importance of preparing stocks.

PRETEST

Directions: Match the following stocks and their descriptions. Choose your answer
from the cloudy shape and write the correct letter of your choice to the space provided
next to the questions 1 - 5.

A. FISH STOCK D. BROWN STOCK

B. BROTH E. STOCKS

C. CHICKEN STOCK F. WHITE STOCKS

1. What type of stocks are made from chicken bones? ______

2. What kind of stocks can you make for the beef bone that initially was roasted in

an oven? ______

3. What do you call the clear and flavorful liquid that was derived from a gentle

simmering meaty bones? ______

4. What type of stocks can you make for the scrap head and bones of fish? ______

5. What stocks can you make for young veal’s neck bones and ribs? ______
 LESSON

Principles of preparing stocks

Stocks are clear, thin, flavourful liquid derived

by gently simmering some various ingredients.
Such ingredients are meaty bones (contain some
trimmings or scrap of meat, poultry, fish or
seafood), mirepoix (vegetable mixtures like
carrot, onion and celery), and savoury in water
(herbs and spices). Occasionally, adding acid
product items (tomato or red/white wine) gives
more unique flavour to the stocks.

.
Stocks are incredible flavour booster in food and considered as vital component that
set the mood in the kitchen world. They are the spine of a fabulous taste of soups,
sauces or stewing liquid. Having quality stocks is the fundamental food preparation
of many types of cuisines anywhere in the world.

Making excellent stocks comprises simmering bones of veal, beef, pork, chicken,
game or seafood and vegetables in water to extract the most flavours, color, body,
aroma and nutrient values for an extended period of time. It is more than the basis
for so many products and preparations.
Classification of Stocks

1. White stocks are made by lightly

simmering veal or beef bones without
colored seasonings. They are almost
perfectly clear and light in flavour.

2. Brown stocks are made from smoothly

simmered veal or beef bones from the
beginning step of roasting or browning
bones in an oven.

3. Chicken stocks are made more from

slowly simmered bony parts of the chicken.

4. Fish stocks are made by delicately

simmering bones, scraps, and trimmings
from lean of fish
 ACTIVITIES

Activity 1.1 Directions: Read and complete the statement. Find the
missing words on the list that are hidden in the food delivery car puzzle. The words
are forward words only. Write the answer in your test note book.

1. The ______ are flavorful liquid gained from simmering meaty bones.

2. The ______ stock is made from fish bones.

3. The ______ stock is made from beef and veal bones.

4. The ______ stock is made from chicken bones.

5. The ______ stock is made from beef and veal bones that are browned in an oven.

Activity 1.2 Directions. Write T if the statement is TRUE and F if FALSE. Use your
test booklet in answering.

______ 1. Brown stocks are made from smoothly simmered chicken bones.

______ 2. Stocks are incredible flavor booster and served as a good accompaniment
in every meal.

______ 3. Fish stocks are made by simmering fish trimmings.

______ 4. White stock is made from simmered veal without colored seasoning.

______ 5. Fond de Cuisine is also known as “the foundation of baking”

 WRAP-UP

Write something about the lesson you have just studied by completing the
statement below.

I have understood and learned that…

___________________________________________________________________________

___________________________________________________________________________

_______________________________________

VALUING

How can the principles of preparing stocks and types of stocks help your
practical life? How can you apply what you have learned in your daily living,
especially when you are asked the kind of stocks you might suggest to prepare for
your meal?

In your own words, briefly explain.

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________
 POSTTEST

A. Directions: Read and understand the statements/questions below. Choose the

letter of the correct answer and write it in your test notebook.

1. Which of the following is considered a thin, clear, and flavorful liquid extracted
from various ingredients, mainly meaty bones?
A. broth C. sauce
B. glaze D. stock

2. Which of the stocks is gained from the veal rib rack, roasted before it was slowly
simmered?
A. brown stock C. prawn stock
B. ham stock D. white stock

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

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

4. What stock uses chicken bone as primary ingredient?

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

5. Which of the following stocks is extracted from simmering beef neck bones?
A. brown stock C. vegetable stock
B. fish stock D. white stock

B. Directions: Enumerate the following classification of stocks in any order. Write

your answers in your test notebook.

1. ____________________

2. ____________________

3. ____________________

4. ____________________

Give the English translation of fond de cuisine.

5. ____________________
 POST TEST
A.
1. C. sauce
PRETEST 2. A. brown stock
3. B. fish stock
1. C. CHICKEN STOCK
4. A. chicken stock
2. D. BROWN STOCK
5. D. white stock
3. E. STOCKS
4. A. FISH STOCK B. (in any order)
5. F. WHITE STOCKS 1. CHICKEN STOCK
2. BROWN STOCK
3. FISH STOCK
4. WHITE STOCK
5. FOUNDATION OF
COOKING
ACTIVITIES
Activity 1.1 The stocks that rock!
Z F Q F S
A Z U W Y Q F Z
Z P S T G E S C
P Q Z U O M Z L N
X J M L A J X K J V
O E B V J P G C V S H E N A
V H Y X L P Q O H N N W R W Z G S R V B
L J E W Q Q D M C W P L Z E B T F L R S L
A I B R O W N P Q M E H M N J I W K D K V Z
K Q T C H I C K E N R Q H N T M N Y E T J V
X N N E T G N I S T O C K S Z O X D O E N H
Z O M W I L R F Q Z W H I T E Y I F I S H D
L U X O C J F M P O R U J X Q L T I W T
R X C N X L N Y
O R V H
1. STOCKS Activity 1.2 True or False
2. FISH 1. F 2. T 3. T 4. F 5. T
3. WHITE
4. CHICKEN Wrap Up: Answers may vary
5. BROWN Valuing: Answers may vary
KEY TO CORRECTION
 References

Printed materials:

Caunan, C. (2015, June 21). LM Cookery G10 Soup stocks and sauces. Retrieved July 03,
2020, from https://www.slideshare.net/grinsoda/lm-cookery-g10-49655339

• Technical Vocational Livelihood Education-Cookery Module 2. 1st ed. Philippines:

Department of Education, 2016.

Images:

• FISH STOCK. Accessed July 3, 2020. https://chewtheworld.com/wp-

content/uploads/2016/12/shutterstock_398804506.jpg.

• WHITE STOCK. Accessed July 3, 2020. https://tinyurl.com/y8566u36

• CHICKEN STOCK. Accessed July 3, 2020. https://tinyurl.com/yaoq65px

• BROWN STOCK. Accessed July 3, 2020. https://tinyurl.com/y785al49

• STOCK, SOUP AND SAUCES. Accessed July 3, 2020. https://tinyurl.com/y8gk4bv6