TLE 10 COOKERY TLE 10 COOKERY

ANSWER/ACTIVITY SHEET PERFORMANCE TASK SHEET

QUARTER 3 WEEK 1 QUARTER 3 WEEK 1
Name:______________ Grade/Section:_______
Principles of Preparing Stocks Name:______________ Grade/Section:_______
Performance Task
What is stock?
_____________________________________________ Directions: Pick out the correct ingredients, spices
Name the Classification of Stocks and seasoning needed in preparing stock, and
______________ ______________ write them inside the box to complete the recipe.
______________ ______________ 5 pcs onion 1 tbsp. patis
4 tbsp flour 1 tsp. peppercorn
______________ ______________ 1 tbsp butter 3 kg beef bones
What are the Ingredients needed in Preparing ¼ tsp dried thyme 2 pcs egg
Stocks? 2 T Wine 1 kg squid
______________ ______________ 3 tsp yeast 5 tsp. soy sauce
4 T tomato puree 1 L cold water
______________ ______________ 6 stems of parsley 2 whole cloves garlic
______________ ______________ 450 g Liver 450 g celery
______________ ______________ 5 pcs. String beans 450 g carrot
How would you prepare a flavorful stock?
______________________________________________
______________________________________________ BASIC WHITE STOCK
______________________________________________
Directions: Fill in the blank with the correct answer. Ingredients:
1. _______________ is made from beef and veal
bones that have been browned in an oven. ______________ ______________
2. _______________ is made from fish bone and
______________ ______________
trimmings left over after filleting, and simmer along
with a mirepoix. ______________ ______________
3. Chicken is a _________________stock. Mirepoix
4. ________________is the lightest of stocks and
therefore generally not used for sauces.  ____________________________
5. _______________ is made with chicken bones
along with a mirepoix.
 ____________________________
Directions: Identify the following flavoring and  ____________________________
seasoning used in preparing stock
Bouquet Garni

 ______________________
 ______________________
 ______________________
1. 2.  ______________________
______________ ______________  ______________________

Acid Product
 ___________________

3. 4.
_______________ _______________

5. _______________