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Techology Livelihood
Education
COOKERY NC II
Preparing Stocks, Sauces and Soups (SSS)
Quarter 3 Week 1

TVL

GOVERNMENT PROPERT
NOT FOR SAL
Name: ____________________Date: __________
Grade: ___________________Section: ________

PREPARING STOCKS FOR MENU ITEMS

Learning Competency. Prepare stocks for menu items. TLE_HECK11-

12SSS-IIIa-20

Learning Objectives:
a) Identify the ingredients and flavoring use according to enterprise;
b) Appreciate the use of ingredients and flavoring in making stocks;
and
c) Produce a variety of stocks according to enterprise standards.

What I Need to Do

In this activity you need to identify the ingredients and flavoring use
according to enterprise, appreciate the use of ingredients and flavoring in
making stocks and produce a variety of stocks according to enterprise
standards.

Gearing Up

ACTIVITY 1: Identify Me!

Read the statements carefully. Identify and choose the answer on the
box. Write your answer in a ¼ sheet of paper.

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 A. White Stock B. Fish Stock C. Brown Stock D. Chicken Stock

__________1. Stock that is made from chicken bones.

_________2. Stock that is made from beef or veal bones.

_________3. Stock that is made from beef or veal bones that have been
browned in an oven.

_________4. Stock that is made from fish bones and trimmings left over after
filleting.

Getting Better

ACTIVITY 2. Complete Me!

Complete the table below by filling out the ingredients and kinds of
spices and seasonings used. Write your answer in a ¼ sheet of paper.

Classification of Stock Ingredients for Kinds of Spices and

Preparing Stocks Seasonings
White stock Bones, chicken, pork Black peppercorns
Brown stock
Fish stock
Chicken stock
Court Bouillon
Fumet

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 Gaining Mastery

ACTIVITY 3: Perform Me!

Perform mise en place of the ingredients and utensils of the following

classifications of stocks. Please see rubrics for scoring below.
1. White stock
2. Brown stock
RESOURCES:
Tools and Equipment

Stock pot with cover

Knife
Measuring spoon
Soup ladle
Cutting board
Measuring cups
Soup bowl

Rubrics for Scoring

Mis en place: 25 points Score and Comments:

 All ingredients measured
correctly
 All necessary equipment
gathered and ready
Ingredients used: 25 points Score and Comments:
 Local ingredients prepared

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 are suitable with the recipe

Safety and sanitation: 25 points Score and Comments:

 All equipment and surfaces
cleaned and sanitized, hands
wash, hair secured,
appropriate shoes and attire.
Final product: 25 points Score and Comments:
 Final appearance of product
demonstrates correct
preparation.

What I Need to Remember

A vital ingredient in many sauces, soups and other foods is a stock.

And no other stocks can compare with a stock that is a homemade one. To
make a stock use meat from older animals and mature vegetables instead
of tender ingredients. These are then simmered slowly for a long time to
extract every ounce of flavor.

Flavor, body and clarity are the characteristics of a good stock and of
the most important. To get a good flavor you need to use a high proportion
of ingredients in water. The most flavorful stock is achieved by just covering
the bones, shell, or vegetables with water.

Reference:

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Kong, Anecita S., Domo, Aniceta P., “Technical-Vocational-Livelihood Home
Economics: Cookery Manual, First Edition 2016, ISBN: 978-971-9601-
84-5

Writer: VENUS P. NGUJO

School: BARAYONG NATIONAL HIGH SCHOOL
Division: DIVISION OF DAVAO DEL SUR, NORTHERN PALIGUE, DAVAO
DEL SUR

Illustrator: MARVIN P. LINOGAO

School: PADADA NATIONAL HIGH SCHOOL
District: MAGSAYSAY NORTH
Division: DIVISION OF DAVAO DEL SUR, NORTHERN PALIGUE, DAVAO
DEL SUR

In-house Evaluator: MA. THERESA L. FABROA/ JANICE D. BANGKAS

School: FEDERICO YAP NATIONAL HIGH SCHOOL/ BATO NATIONAL
HIGH SCHOOL
District: STA. CRUZ NORTH DISTRICT/ STA. CRUZ SOUTH DISTRICT
Division: DIVISION OF DAVAO DEL SUR, NORTHERN PALIGUE, DAVAO
DEL SUR

Content Evaluator: MA. THERESA L. FABROA/ JANICE D. BANGKAS

School: FEDERICO YAP NATIONAL HIGH SCHOOL/ BATO NATIONAL
HIGH SCHOOL
District: STA. CRUZ NORTH DISTRICT/ STA. CRUZ SOUTH DISTRICT
Division: DIVISION OF DAVAO DEL SUR, NORTHERN PALIGUE, DAVAO
DEL SUR

Language Evaluator:
Name: ENELYN S. BODIONGAN
School: BARAYONG NATIONAL HIGH SCHOOL
District: MAGSAYSAY NORTH DISTRICT
Division: DIVISION OF DAVAO DEL SUR, NORTHERN PALIGUE, DAVAO
DEL SUR

Lay-out:
Name:
School:
District:
Division:

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 Answer Key

Gearing Up:

Activity 1: Identify Me!

1. D
2. A
3. C
4. B

Getting Better:

Activity 2: Complete Me!

Teacher’s discretion

Getting Mastery

Activity 3: Perform Me!

(SCORE VARY ON STUDENTS PERFORMANCE)

Writer: VENUS P. NGUJO

School: BARAYONG NATIONAL HIGH SCHOOL
Division: DIVISION OF DAVAO DEL SUR, NORTHERN PALIGUE, DAVAO
DEL SUR

Illustrator: MARVIN P. LINOGAO

School: PADADA NATIONAL HIGH SCHOOL
District: MAGSAYSAY NORTH
Division: DIVISION OF DAVAO DEL SUR, NORTHERN PALIGUE, DAVAO
DEL SUR

In-house Evaluator: MA. THERESA L. FABROA/ JANICE D. BANGKAS

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School: FEDERICO YAP NATIONAL HIGH SCHOOL/ BATO NATIONAL
HIGH SCHOOL
District: STA. CRUZ NORTH DISTRICT/ STA. CRUZ SOUTH DISTRICT
Division: DIVISION OF DAVAO DEL SUR, NORTHERN PALIGUE, DAVAO
DEL SUR

Content Evaluator: MA. THERESA L. FABROA/ JANICE D. BANGKAS

School: FEDERICO YAP NATIONAL HIGH SCHOOL/ BATO NATIONAL
HIGH SCHOOL
District: STA. CRUZ NORTH DISTRICT/ STA. CRUZ SOUTH DISTRICT
Division: DIVISION OF DAVAO DEL SUR, NORTHERN PALIGUE, DAVAO
DEL SUR

Language Evaluator:
Name: ENELYN S. BODIONGAN
School: BARAYONG NATIONAL HIGH SCHOOL
District: MAGSAYSAY NORTH DISTRICT
Division: DIVISION OF DAVAO DEL SUR, NORTHERN PALIGUE, DAVAO
DEL SUR

Lay-out:
Name:
School:
District:
Division: