SHS

Cookery NC ll
Quarter 3: Module 1
Prepare Stocks for Menu Items

ABM - Organization and Management

Grade 11 Quarter 1: Week 1 - Module 1
TVL – Cookery NC ll
Grade 12 Quarter 3: Module 1: Prepare Stocks for Menu Items
First Edition, 2020

Copyright © 2020
La Union Schools Division
Region I

All rights reserved. No part of this module may be reproduced in any form
without written permission from the copyright owners.

Development Team of the Module

Author: Joyce Anne L. Alcantara, T-I

Editor: SDO La Union, Learning Resource Quality Assurance Team

Illustrator: Ernesto F. Ramos Jr., P II

Management Team:

Atty. Donato D. Balderas, Jr.

Schools Division Superintendent

Vivian Luz S. Pagatpatan, Ph.D

Assistant Schools Division Superintendent

German E. Flora, Ph.D, CID Chief

Virgilio C. Boado, Ph.D, EPS in Charge of LRMS

Melba N. Paz, Ed.D, EPS in Charge of EPP/TLE/TVL

Michael Jason D. Morales, PDO II

Claire P. Toluyen, Librarian II

 Target

Stocks are bases of many soups and sauces. What makes them different from
one another is the consistency, seasoning or flavoring used and the ingredients.

This module will provide you with information and activities that will help you
prepare various stocks in a commercial kitchen or catering operation.

After going through this module, you are expected to prepare stocks for menu
items. (TLE_HECK9- 12SSS-IIIa-20)

1.1 Use ingredients and flavoring according to enterprise standards

Subtasks:

• Identify the ingredients and flavoring in preparing stocks

• Describe the ingredients and flavoring in preparing stocks
• Utilize the ingredients and flavoring in preparing stocks

1.2 Produce variety of stocks according to enterprise standards

Subtasks:

• Identify the variety of stocks

• Arrange the methods of preparing stocks
• Apply the guidelines in preparing stocks
• Characterize the variety of stocks
• Compare white stock from brown stock
• Make variety of stocks
 Pre-Test

Directions: Read carefully each item and then select and write the letter of
your answer on a separate sheet of paper.
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. Glazed C. Stock
B. Sauce D. Water
2. Which of the following stocks uses veal bone as its main ingredient?
A. Brown Stock C. Prawn stock
B. Ham stock D. White stock
3. What kind of stock uses fish as its main ingredients?
A. Brown Stock C. Glance Viane
B. Fish stock D. Ham stock
4. What stock uses chicken bone as its main ingredient?
A. Fish Stock C. Prawn stock
B. Ham stock D. Chicken stock
5. Among the different types of stock, which one is the easiest to prepare?
A. Brown stock C. White stock
B. Fish stock D. Vegetable stock
6. What stock is made by boiling prawn shell?
A. Fish stock C. prawn stock
B. Ham stock D. vegetable stock
7. As a rule, which should be added to the stock because it causes saltiness?
A. MSG C. spices
B. Salt 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 C. Ginger
B. Garlic D. Smoke
9. What makes the stock tasty and appetizing?
A. Appearance C. Ingredients
B. Color D. Smell
10. What is the French word for stock?
A. Fond d’ Bf C.fonds de cuisine
B. Fond de legume D. Fond de veau
11. Which of the following is the French term for the combination of coarsely
chopped carrots, onions and celery?
A. Bouquet garni C. Cinnamon
B. Cajun D. Mirepoix
12. Which of the following helps dissove connective tissues and extract flavor and
body from bones?
A. Acid C. Protein
B. Flax D. Seasoning
13. This is the basic formula for mirepoix.
A. parts onion, part celery and 2 parts carrot
B. 1 part onion, 1 parts celery and part carrot
C. 2 parts onion, 1 part celery and part carrot
D. 2 parts onion, 2 parts celery and part carrot
14. What is a clear, thin liquid flavored by soluble substances extracted from
meat, poultry and fish?
A. Bones C. Soup
B. Sauce D. Stock
15. Which of the following is not usually added to a stock as this causes to become
salty?
A. Bay leaf C. Cinnamon
B. Cajun D. Salt
 Jumpstart

Activity 1: NAME ME!

Directions: Identify what is described in each item by completing the missing
letters in the boxes .
O E 1.Most of the flavor of stocks comes from the collagen and
cartilage.
M R O I 2. Aromatic vegetables such as onions, carrots, or
celery are added to the stock for a flavorful effect.
I E 3. This is occasionally used. Its flavor contribution is more
important than its acidity.
E T 4. The skin or shoulder of a beef or veal are often used.

O T E S 5. Overusing will make the stock cloudy.

R O N S O K 6. It is used in many dishes as stews.

I H T O7. Mirepoix and seasoning are added after

K
skimming.
H C K E N O K 8. The mirepoix is added after
the first hours or simmering.
H I E S O K 9. It is used as a base in soup and
sauces as well as substitute for water.
O Q T G R I 10. It is the assortment of
fresh herbs and aromatic
ingredients tied in a bundle with string so it can be removed easily from the stock.

Activity 2: ARRANGE ME!

Directions: Arrange the steps in preparing white stock. Use Numbers 1-6.
_____ Add the mirepoix.
_____ Cut the beef or veal bones into pieces.
_____ Bring to boil.
_____ Strain the stock, let it cool. Use or store.
_____ Remove the impurities using a skimmer.
_____ Continue simmering the stocks for excellent flavor.

Activity 3: FACT OR BLUFF

Directions: Write FACT if the statement is true and BLUFF if the statement
is false and then underline the word or phrase that makes the statement false
and then write the correct answer at the end of the statement.

__________1. The stock ingredients are boiled starting with hot water.
__________2. Stocks are simmered gently, with small bubbles at the bottom but not
breaking at the surface.
__________3. Most of the flavor and body of sauces are derived from the bones of beef,
veal, chicken, fish and fork.
__________4. The cooking temperature of fish stock is 8 to 10 hours to extract the
flavour.
__________5. Scraps may be used in stocks if they are clear, wholesome, and
appropriate to the stock being made.
__________6. Salt is added to the stock before the vegetables and the “scum” that
rises to the surface is skimmed off before further ingredients are added.

Discover

STOCKS

Stocks are thin, flavored liquids derived from meat, fish or poultry bones
simmered with vegetables and seasonings. Herbs, spices and atomic vegetables are
added to enhance the stock’s flavor. Stocks serve as the bases of many dishes.
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.

Principles of Preparing Stocks

• Start with cold water to allow protein and other impurities to be dissolved.
• Bones for brown stock should be browned or roasted before adding cold
water.
• Use high heat to bring the stock to boil, then reduce the heat to simmer.
• Skim the stock or remove the impurities from the liquid to improve the
clarity of the final product.
• Add aromatic vegetables or mirepoix and spices. Mirepoix enhances the
flavor of the stock.
• Strain the stock. Straining the liquid ensures clean;lines and clarity. A very
fine mesh strainer is used to strain in liquid. Let it cool.
• Store the stock in the refrigerator for 4 to 5 days or in the freezer for several
months.
 • Remove the hardened fat from the surface before reheating.

Classifications of Stocks
Stocks are classified according to ingredients and color. There are brown
stock, chicken stock, fisk stock and white stock.

Chicken stock
Chicken Stock can be called white stock. It is
prepared in the same way as white stock but is
simmered for only 2 to 3 hours. The nirepoix is
added after the first hours or simmering. Chicken
stock must always be strained before using or
storing. It is made from the chicken bones.

White stock

White stock is a colorless stock and

is more delicately flavored than
brown stock. It is made from beef or
veal bones. The bones are not
browned. White stock is used as a
base in soup and sauces as well as
substitute for water.

Brown stock

Brown stock is made of

browned or roasted bones of
beef, chicken, veal or game. The
bones are oiled lightly and
placed in a roasting pan and
browned in an oven until golden
brown. Tomato, tomato sauce or
tomato paste is added to the
brown stock to add color and
flavor. It is used in many dishes
as stews. It is the base for
sauces such as mushroom,
sauce, espagnole and demi-
glaze.

Fish stock
Fish stock is made from fish bones
and trimmings left over after
filleting. Cold water containing the
bones and trimmings is brought to
a boil, skimmed and simmered.
Mirepoix and seasoning are added
after skimming.

Ingredients in Preparing Stocks

1. Bones

Most of the flavor and body of

stocks are derived from the
bones of beef, veal, chicken,
fish, and pork. The kinds of
bones used determine the
kind of stock, except vegetable
stock.

2. Mirepoix

- is the French term for the

combination of coarsely
chopped onions, carrots
and celery used to flavor
stocks.

Basic formula for Mirepoix –

used to flavor white stocks
and soups, tomato paste or
puree is often included for
brown stock, gravy, stew or
soup.

▪ 2 parts onion
▪ 1 part celery
▪ part carrot

3. Acid products - Acid helps dissolve connective tissues, and extract

flavor and body from bones.
4. Wine – This is occasionally used. Its flavor contribution is more
important than its acidity.
5. Scraps and left-over -Scraps may be used in stocks if they are clear,
wholesome, and appropriate to the stock being made.

6. Seasoning and spices

7. Bouquet garni – assortment of fresh herbs and ingredients tied in bundle with
string so it can be removed easily from the stock.

8. Tomatoes – add flavor to brown stocks. Overusing will make the stocks cloudy.

9. Meat – The skin or shoulder of a beef or veal are often used. Fresh meat makes
an excellent stock. Leftover cooked meat maybe used for richer taste.

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 approximately cooking time for different stocks; the
time will vary according to numerous factors such as ingredients quality colume 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 boild 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 igredients are added.

Different Kinds of Spices and Seasoning

https://www2.slideshare.net/grinsoda/lm-cookery-g10-
49655339
 https://www2.slideshare.net/grinsoda/lm-cookery-g10-49655339

Preparing Stocks
To use bones for stock, you must first cut them to the right size and then
prepare them by blanching, browning or sweating.
❖ BLANCHING – to get rid some of the impurities that can cause cloudiness in
a stock: cover with col water and bring to a slow boil then remove any floating
waste of scum
❖ BROWNING – roast the bones in a hot (400 ˚F) oven for about an hour, until
they are golden brown
o Cover with water and bring to a simmer – gives a richer flavor and
deeper color
❖ SWEATING – causes bone and mirepoix to release flavor more quickly when
liquid is added.
o Bones or shell are used in fumets. The proteins present in fish bones
and shellfish can take on an unacceptable flavor if allowed to cook to
long.
Degreasing Stock
- is the process of removing fat that has cooled and hardened from the surface
of the stock
- gives othe stock a clearer and purer color and also removes some of the fat
content, making the stock more healthful
- Degrease stock by skimming, scraping or lifting hard fat.
 Explore

Activity 4: FILL ME!

Direction: Complete the following using the choices given.
LIFTING BLANCHING BROWNING BAKING

SCRAPING BONES SWEATING SCUM

400˚F SKIMMING EXTRACTION 350˚F

In preparing stocks, roast the bones in a hot 1._____________oven for about

an hour, until they are golden brown.
Degreasing stock by 2. _________________, 3. __________________,
4.______________ hard fat.
The stock ingredients are boiled starting with cold water. This promotes the
5. _____________of protein which may be sealed in by hot water
Acid helps dissolve connective tissues, and extract flavor and body
from 6. ____________.

To use bones for stock, you must first cut them to the right size and then
prepare them by 7._________________, 8._________________, 9.___________________.
Meat is added to the stock before the vegetables and the 10. ______________
that rises to the surface is skimmed off before further igredients are added.

Activity 4: LET’S DO IT STOCK!

Directions: Choose any given stock and prepare following the given
procedure. Documenet your activity. Your performance and output will be
rated using the given rubric.

White Stock

Tools and Equipment:

✓ Stove
✓ Stock pot
✓ Choppig board
✓ Knife
✓ Skimmer/ Strainer
✓ Ladle
✓ Container

Ingredients:
• ½ kg bones ; chicken, veal or beef
• 1L water; cold
 Mirepoix
1 large Onion
3 stalks Celery
1 large Carrots

Bouquet Garni
1 pc Dried bay leaf
2-3 stems Parsley
2 whole Cloves

Procedure:
1. Cut the bones into pieces, 3 to 4 inches long for easy extraction.

2. Rinse in cold water to remove impurities that cloud the stock.

3. Place the bones in the stockpot and cover with cold water
to speed extraction.

4. Bring water to a boil and then, reduce to simmer. Skim the

scum that comes from the surface for a clear stock. Do not
let the stock boil because it makes the stock cloudy.

5. Keep the water level above the bones because bones cooked
while exposed to air will turn dark and darken the stock. Also,
bones will not release flavor into the water.

6. Add the mirepoix.

7. Simmer for recommended length of time:

8. Strain through several layers of cheesecloth.

9. Cool the stock as quickly as possible by:

• Setting the pot in a sink abd allow cold water to flow under the
pot and around it
• Stirring the pot occasionally so all the stock cools evenly.

10. When cooled, refrigerate the stock properly in covered

containers for 2-3 days. If properly frozen, it will last for several
months.

OVERALL EVALUATION
Directions: Level PERFORMANCE LEVELS
Achieved
Ask your teacher to
asses your 4- Can perform the skill very
performance in the satisfactorily without
following critical supervision and with initiative
task and and adaptability to problem
performance criteria situations.
below
You will be rated 3 – Can perform the skill
based on the satisfactorily withour
evaluation on the assistance or supervision.
right side.
2 – can perform the skill less
satisfactorily but requires
some assistance and/ or
supervision.

1 – Can perform parts of the

skill satisfactorily, and
requires considerable
assistance and/ or supervision

Teacher will initial level achieved.

PERFORMANCE STANDARD 1 2 3 4
For acceptable achievement, all
items should receive an answer.
1.Cut the bones into pieces, 3 to 4
inches long
2.Rinse in cold water to remove
impurities that cloud the stock.
3. Place the bones in the stockpot and
cover with cold water to speed
extraction
4. Bring water to boil and then reduce
to simmer. Skim the scum
5. Keep the water level above the
bones
6. Add mirepoix
7. Simmer for recommended length of
time
8. Strain through several layers of
cheesecloth
9. Cool the stock as quickly as
possible
10. When cool, refrigerate the stock
properly in covered containers to keep
for 2-3 days.
 Deepen

Activity 5: PREPARE BROWN STOCK!

Directions: Choose any given stock and prepare following the given
procedure. Make a compilation on making Brown stock. Your
performance and output will be rated using the given rubric.

BROWN STOCK

Tools and Equipment:

✓ Stove
✓ Stock pot
✓ Chopping board
✓ Knife
✓ Skimmer/ Strainer
✓ Ladle
✓ Container

Ingredients:

• ½ kg bones; chicken, veal or beef

• 6 cups water; cold

Mirepoix

• 1 large Onion
• 1 large carrot
• 3 stalks celery
• 1/8 cup tomato puree

Bouquet Garni

• 1 pc Dried bay leaf

• 2-4 stem parsley
• 2 whole Cloves
Procedure:

1. Cut the bones into pieces, 3-4 inches long. Use chicken, veal or beef bones.
2. Do not wash or blanch the bones. The moisture would hinder browning.

3. Place the bones in a roasting pan in one layer, and brown in a hot oven
at 375°F (190°C. or higher. The bones must be well browned to color the
stock sufficiently. Bones may be oiled lightly before browning.
 4. When the bones are well browned, remove from pan and place in
a stockpot. Cover with cold water and bring to simmer.

5. Drain and reserve the fat from the roasting pan. Deglaze the pan
by adding water and stirring over heat until all the brown
drippings are dissolved or loosened. Add to stockpot.

6. While the stock is getting started, place the mirepoix in the roasting
pan with some of the reserved fat and brown the vegetable well in the
oven.

7. When the water in the stockpot comes to a simmer, skim the scum at
the surface.

8. Add the browned vegetable and tomato puree to the stockpot.

9. Put the bouquet garni by tying it to the handle of the pot for easy removal.
10. Continue to simmer for recommended length of time, 6-8 hours.

11. Strain through several layers of cheesecloth.

12.Cool the stock and refrigerate properly in a covered container to keep

for 2-3 days. If properly frozen, it will last for several months.

OVERALL EVALUATION
Directions: Level PERFORMANCE LEVELS
Achieved
Ask your teacher to 4- Can perform the skill very
asses your satisfactorily without
performance in the supervision and with initiative
following critical and adaptability to problem
task and situations.
performance criteria
below 3 – Can perform the skill
satisfactorily withour
You will be rated assistance or supervision.
based on the 2 – can perform the skill less
evaluation on the satisfactorily but requires
right side. some assistance and/ or
supervision.
1 – Can perform parts of the
skill satisfactorily, and
requires considerable
assistance and/ or supervision

Teacher will initial level achieved.

 PERFORMANCE STANDARD 1 2 3 4
For acceptable achievement, all
items should receive an answer.
1.Cut the bones into pieces, 3 to 4
inches long
2.Rinse in cold water to remove
impurities that cloud the stock.
3. Place the bones in the stockpot
and cover with cold water to speed
extraction
4. Bring water to boil and then reduce
to simmer. Skim the scum
5. Keep the water level above the
bones
6. Add mirepoix
7. Simmer for recommended length of
time
8. Strain through several layers of
cheesecloth
9. Cool the stock as quickly as
possible
10. When cool, refrigerate the stock
properly in covered containers to keep
for 2-3 days.

Gauge

Directions: Read carefully each item and then select and write the letter of
your answer on a separate sheet of paper.
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?
C. Glazed C. Stock
D. Sauce D. Water
2.Which of the following stocks uses veal bone as its main ingredient?
C. Brown Stock C. Prawn stock
D. Ham stock D. White stock
3.What kind of stock uses fish as its main ingredients?
A. Brown Stock C. Glance Viane
B. Fish stock D. Ham stock
4.What stock uses chicken bone as its main ingredient?
A. Fish Stock C. Prawn stock
B. Ham stock D. Chicken stock
5. Among the different types of stock, which one is the easiest to prepare?
 C. Brown stock C. White stock
D. Fish stock D. Vegetable stock
6.What stock is made by boiling prawn shell?
C. Fish stock C. prawn stock
D. Ham stock D. vegetable stock
7.As a rule, which should be added to the stock because it causes saltiness?
C. MSG C. spices
D. Salt 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?
C. Aromatic flavoring C. Ginger
D. Garlic D. Smoke
9.What makes the stock tasty and appetizing?
C. Appearance C. Ingredients
D. Color D. Smell
10. What is the French word for stock?
C. Fond d’ Bf C.fonds de cuisine
D. Fond de legume D. Fond de veau
11.Which of the following is the French term for the combination of coarsely
chopped carrots, onions and celery?
C. Bouquet garni C. Cinnamon
D. Cajun D. Mirepoix
12.Which of the following helps dissove connective tissues and extract flavor and
body from bones?
C. Acid C. Protein
D. Flax D. Seasoning
13. This is the basic formula for mirepoix.
E. parts onion, part celery and 2 parts carrot
F. 1 part onion, 1 parts celery and part carrot
G. 2 parts onion, 1 part celery and part carrot
H. 2 parts onion, 2 parts celery and part carrot
`14.What is a clear, thin liquid flavored by soluble substances extracted from
meat, poultry and fish?
C. Bones C. Soup
D. Sauce D. Stock
15.Which of the following is not usually added to a stock as this causes to become
salty?
C. Bay leaf C. Cinnamon
D. Cajun D. Salt
 Explore: Activity 3
1. 400˚F
2. SKIMMING
3. SCRAPING
4. LIFTING
5. EXTRACTION
6. BONES
7. BLANCHING
8. BROWNING
9. SWEATING
10. SCUM
Jumpstart
B O N E S
M I R E P O I X
W I N E
M E A T
T O M A T O E S
B R O W N
S T O C K
F I S H
S T O C K
C H I C K E N
S T O C K
Pre- Test/Gauge
w H I T E 1. C
S T O C K 2. A
3. B
B O U Q U E T 4. D
G A R N I 5. D
6. C
Activity 2 7. A
412635 8. A
9. C
Activity 3 10. C
1. BLUFF – COLD 11. D
2. FACT 12. A
3. BLUFF – STOCK 13. C
4. BLUFF – WHITE STOCK/ 45 MINS- 1 HR 14. D
5. FACT 15. D
6. BLUFF - MEAT
Answer Key
References:
Books

• Department of Education (2016) (Module 2 of 2) Technical-Vocational-

Livelihood Home Economics, Cookery Manual (pg.163-167 )
• Rondilla, Aida H., Avedano, Emma S. and Roque, Elsa P. (2016). Cookery
Volume II.Quezon City, Philippines:Adriana Publishing Co.Inc

Links:

https://www.slideshare.net/anasomoray/stocks-soups-sauces-revised
https://www.slideshare.net/lynettealcaide/principles-of-preparing-stocks
https://www.bcit.cc/site/handlers/filedownload.ashx?moduleinstanceid=83
88&dataid=29491&FileName=soups_and_Sauces_Chapter_20.pdf
https://www.allrecipes.com/recipe/12983/basic-chicken-stock/
https://www2.slideshare.net/grinsoda/lm-cookery-g10-49655339