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TLE – HE - COOKERY
Quarter 3 – Module 4

Store and Reconstitute

Stocks, Sauces, and Soups
TLE – Grade 10
Alternative Delivery Mode
Quarter 3 – Module 4: Store and Reconstitute Stocks, Sauces, and Soups
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
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Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
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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

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Analyn S. Balbon

Editor: Jesusa D. Paladar
Reviewers: Jesusa D. Paladar
Typesetter: Ivah Mae C. Estoconing
Layout Artist: Ivah Mae C. Estoconing
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid

Adolf P. Aguilar, TM, Ed.D Elmar L. Cabrera

Nilita R. Ragay, Ed.D
Antonio B. Baguio, Jr., Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
 10

TLE
Quarter 3 – Module 4

Store and Reconstitute

Stocks, Sauces, and
Soups
Introductory Message
For the facilitator:
Welcome to the TLE – 10 Cookery Alternative Delivery Mode (ADM) Module
on Store and Reconstitute Stocks, Sauces, and Soups!
This module was collaboratively designed, developed and reviewed by
educators both from public and private institutions to assist you, the teacher
or facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social, and economic constraints
in schooling.

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:

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. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the module.

For the learner:

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 competencies you are expected to learn in the
Know module.

This part includes an activity that aims to

check what you already know about the
What I lesson to take. If you get all the answers
Know correct (100%), you may decide to skip this
module.

What’s This is a brief drill or review to help you link

In the current lesson with the previous one.

In this portion, the new lesson will be

What’s introduced to you in various ways; a story, a
New song, a poem, a problem opener, an activity
or a situation.

What is This section provides a brief discussion of the

It lesson. This aims to help you discover and
understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s skills of the topic. You may check the answers
More to the exercises using the Answer Key at the
end of the module.

What I Have This includes questions or blank

Learned sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can This section provides an activity which will

Do help you transfer your new knowledge or skill
into real life situations or concerns.

This is a task which aims to evaluate your

Assessment level of mastery in achieving the learning
competency.

In this portion, another activity will be given

Additional Activities to you to enrich your knowledge or skill of the
lesson learned.
Answer This contains answers to all activities in the
Key module.

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At the end of this module, you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

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.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You
can do it!

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 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.

After going through this module, you are expected to:

1) Discuss how to store and reconstitute stocks, sauces, and soups.

2) Follow the standard procedure of storing and reconstituting stocks,
sauces, and soups.
3) Adhere the importance of storing and reconstituting stocks, sauces, and
soups properly.

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 What I Know

Direction: Read and understand the statements/questions below.

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

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.

2) The stock should never be put in the refrigerator while it is ____________.

a. warm b. hot c. cold d. freeze

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.

5) Refrigerated stock cools better in shallow pans. If covered, stock lasts up to

five days, but it is best if used in ________ days.
a. one b. two c. three d. four

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

7) Improperly cooled stock may spoil in __________ hours.

a. 1 to 3 b. 2 to 4 c. 5 to 7 d. 6 to 8

8) __________________ stock quickly and properly is important.

a. cooling c. storing
b. freezing d. thawing

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

10) Sauces do not freeze well and should be made in ________________________ on

the day of production.
a. amounts needed c. lesser amount needed
b. extra amounts needed d. concentrated amount needed

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 Lesson
STORE & RECONSTITUTE
4 STOCKS, SAUCES, & SOUPS

Storage of Stocks/Sauces and 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.

Notes to the Teacher

This contains helpful tips or strategies that will
help you in guiding the learners. The following
are information that would lead to the activities
and assessment. Some activities may need your
own discretion upon checking, or you may use
rubric if provided. Please review the activities
and answer keys and amend if necessary.

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 What’s In
Direction: Read the following questions carefully. Write your answers in your
notebook.

1) Why stocks should never be put in the refrigerator while it is hot?

___________________________________________________________________________
___________________________________________________________________________

2) What are the good ways to cool the stock?

___________________________________________________________________________
___________________________________________________________________________

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) _______________________________________________________________

b) _______________________________________________________________

c) _______________________________________________________________

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 What is It

Storage of Starch and Sauces

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

Ways to Reconstitute Stocks

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.

Ways to Reconstitute Stocks, Sauce and Soup

1. By adding water
2. By using other liquid like evaporating milk, coconut milk, and fruit juices

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 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.

2) _____________ is the process of setting up the pot in a sink with blocks, rack,
or some other object under it.

3) Venting allows cold water to ____________ under the pot or around it.

4) Cooling stock quickly and properly is important. Improperly cooled stock

may _____________ in 6 to 8 hrs.

5) When cool, refrigerate the stock in _____________ containers.

6) Stock will keep 2 to 3 days if properly __________________. Stock can also be

frozen and will last for several months.

7) One way to reconstitute stocks, sauce and soup is by ______________.

8) Other way of reconstituting stocks, sauce and soup is using like evaporating
milk, coconut milk, and fruit juices.

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 What I Have Learned

Direction: Write at least a two-paragraph essay about your learning on this

lesson/module using the following guide phrases.

I have learned that

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
I have realized that
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

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

Organization Strong and Organized Some No organization;

organized beg/mid/end organization; lack
beg/mid/end attempt at a beg/mid/end
beg/mid/end

Understanding Writing shows Writing shows a Writing shows Writing shows

strong clear adequate little
understanding understanding understanding understanding

Mechanics Few (if any) Few errors Several errors Numerous

errors errors

TOTAL POINTS: /40

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 What I Can Do

RECIPE BOOKLET

Direction: Make a recipe booklet in a form of collage or scrapbook of different stocks,

sauces, and soups. Includes description, ingredients, and procedures, storing
procedures and how it is reconstituted. Your output will be evaluated using rubrics
below.

10 points 7 points 4 points

Structure Recipes written neatly & Some recipes written Few recipes written
orderly neatly & orderly neatly & orderly
Variety of
collected 5 to 6 recipes written 3 to 4 recipes written 1 to 2 recipes written
recipes
Work beautifully Little care and effort
Work completed but
Presentation presented and shown in the
clearly rushed
completed well presentation
Each recipe comprises Some recipe comprises Few recipes comprise
description, ingredients, description, ingredients, description,
and procedures, storing and procedures, storing ingredients, and
Description
procedures and how it procedures and how it procedures, storing
is reconstituted is reconstituted procedures and how it
is reconstituted

TOTAL POINTS: /40

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 Assessment

I. Directions: Read and understand the statements/questions below.

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

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.

2) Refrigerated stock cools better in shallow pans. If covered, stock lasts up to

five days, but it is best if used in ________ days.
a. one b. two c. three d. four

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

4) Improperly cooled stock may spoil in __________ hours.

a. 1 to 3 b. 2 to 4 c. 5 to 7 d. 6 to 8

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.

6) The stock should never be put in the refrigerator while it is ____________.

a. warm b. hot c. cold d. freeze

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

8) __________________ stock quickly and properly is important.

a. cooling c. storing
b. freezing d. thawing

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

10) Sauces do not freeze well and should be made in ________________________ on

the day of production.
a. amounts needed c. lesser amount needed
b. extra amounts needed d. concentrated amount needed

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.

9
 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.

15) When cool, refrigerate the stock in _____________ containers.

16) Stock will keep 2 to 3 days if properly __________________. Stock can also be
frozen and will last for several months.

17) One way to reconstitute stocks, sauce and soup is by ______________.

18) Other way of reconstituting stocks, sauce and soup is using _____________
like evaporating milk, coconut milk, and fruit juices.

Congratulations on finishing the supplementary learning module 4! You have

just had an amazing learning journey and for sure, you will also do the same in the
succeeding modules.

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Answer Key

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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-
thekitchn-
107885&psig=AOvVaw2BoPlBdVSFLREbLdfVNUDY&ust=161304563717400
0&source=images&cd=vfe&ved=0CAIQjRxqFwoTCKCCqdOm3-
4CFQAAAAAdAAAAABAH
• https://www.google.com/url?sa=i&url=http%3A%2F%2Fclipartlibrary.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-
tofreeze-thaw-soup-mason-jars-no-cracks-glass-save-money-time-
freezercooking-healthy-cooking-family-meals-easy-tips-inpost.jpg
For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph

Website: lrmds.depednodis.net