TLE 10 COOKERY

Prepared by: Mrs. Solbuena V. Nietes

Teacher: Glaiza O. Aguilon

3rd Quarter: Stocks, Sauces and Soups

Chapter: Stocks, Sauces and Soups

DEVOTIONAL

Sauces and soups are essential parts of a menu especially if you are preparing for a
group of sophisticated guests. The quality of your soups and sauces depends upon the
process you did with your stocks. Quality stocks are cooked slowly. You need to have
patience and more patience.

Waiting for Jesus’ second coming to this wicked world to redeem His faithful
children also requires patience and more patience. October 22, 1844 was almost two
centuries ago; but Jesus has not come yet. Why? Because He wanted all of us to be ready
when He comes. He wants all his beloved children, that includes you and me, to be in that
heavenly home He prepared for every one as promised in John 14:1-3. Revelation 14:12
says: “Here is the patience of the saints: here are they that keep the commandments of
God, and the faith of Jesus.” James 5:7 says: “Be patient therefore, brethren, unto the
coming of the Lord. Behold the husbandman waiteth for the precious fruit of the earth,
and hath long patience for it, until he receives the early and latter rain.” When will this
latter rain fall? Be patient my brothers and sisters. Let’s pray to the Lord that all of us
will receive that latter rain and be in heaven with Him… soon.. God bless us all.

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 Start off

For this module, the objective is for you to identify, classify and categorize the
various stocks, sauces and soups according to their characteristics, and specific use in
relation to food preparation and presentation. Specifically, you will:

1. Identify, and classify the various stocks, sauces and soups according to their
characteristics.
2. Contrast and compare the various stocks, sauces and soups emphasizing on their
ingredient and countries of origin.
3. Show awareness that different countries or culture or people have their creativity
in producing their preferred food.
4. Cook and present any food item from the categories on stocks, sauces and soups.
5. Apply principles of storing stocks, sauces and soups to maintain good quality for
future use.

Essential Questions

What are the common or unique characteristics of stocks, sauces and soups prepared
and popularized by the various countries, cultures and people? How are these prepared?
Will they be accepted by other people or cultures as well?

Connect
Stocks are produced using meat bones, mirepoix, vegetables and other additives.
To successfully produce a stock, the cook needs to develop patience because they must
be cooked slowly in a low fire to extract its real excellent quality taste. Stocks are then
used as liquids for sauces and soups. People of other cultures and countries may accept
those prepared by other people if they knew the ingredients and procedure.

Pursue

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 Lesson 1: Stocks

Stocks are liquid in which meat, fish, or vegetables have been simmered that is
used as a basis for soup, gravy or sauce.

Topic 1: Importance of Stocks

The following are reasons why stocks are important especially for soups or sauce
preparations.
1. Nutritional value -- Stocks are nutritious because it contents proteins, vitamins
and minerals, etc.
2. Flavor value – stocks are strongly flavored liquids due to the spices and
seasonings added
3. Foundational value-- It is an important foundation liquid used for soups, sauces,
gravies, stews, curries, and other similar food items due to its nutrition and flavor.

Topic 2: Composition of Stocks

The following is a composition of stocks that is simmered until its desired

consistency is reached or attained.
1. 50 % bones of meat or other parts of animal or fish as nourishing element
a. Fresh bones of meat (beef, lamb, chicken, fish, veal or game)
Chuck ribs,
Neck,
Short ribs,
Skin,
Knuckle bones

b. Meat trimmings (skin, muscles, cartilage, etc)

c. Fish trimmings for fish stock

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 d. Vegetables for vegetable stock
(any scrap from your vegetables to add flavor and nutrients)
2. 10 % Mirepoix (meer-PWA) is a combination of 2 parts quartered bulb onion,
1part rough chopped celery and 1part rough chopped carrot

Mirepoix Basic aromatic Bouquet garni

3. Seasoning and spices or bouquet garni such as leeks, celery, thyme, and
parsley stems bundled with butcher twine. It is removed before stock is used.
4. 40 % Water

Topic 3: Types of Stocks

WHITE STOCK BROWN STOCK VEGETABLE STOCK

*Nourishing element is *Nourishing element is Only vegetables are

simmered right away roasted first simmered right away
= Beef, mutton, Veal, = Beef, mutton, veal, chicken, = no meat products are
chicken, fish lean fish or shellfish used

Topic 4: Seven Principles of Stock Making

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 1. Always begin with cold water as it brings out the maximum flavor and
prevents stock from becoming cloudy
2. Simmer, never boil
3. Add cold water to let the fat float
4. Skim frequently
5. Strain carefully
6. Cool quickly
7. Store properly
8. Degrease

Below are links to give you ideas about the principles in making stocks.
1. How to make chicken white stock (Burton, 2012)http://www.stellaculinary.com

2. How to make chicken stock (Burton, How to make chicken stock, 2011)
https://stellaculinary.com/cooking-videos/sauces-soups/sns-002-chicken-stock

3. How to make classic roasted veal stock (Burton, How to make classic veal stock,
2011) https://stellaculinary.com/cooking-videos/sauces-soups/sns-001-classic-
roasted-veal-stock

4. How to make Fish stock (Burton, How to make fish stock, 2011)
https://stellaculinary.com/cooking-videos/sauces-soups/sns-013-how-make-classic-
fish-stock

5. How to make vegetable stock (Burton, How to make vegetable stock, 2011)
https://stellaculinary.com/cooking-videos/sauces-soups/sns-003-vegetable-stock

Topic 5: Terminologies Related to Stocks Making

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Reduction- the process of evaporating part of the stock’s water through simmering or
boiling.
Base- a powdered or concentrated form of a stock (boullion cubes or paste)
Glaze- a stock that is reduced and concentrated, resulting in a flavorful, thick, and syrupy
liquid.

Congratulations

You have now finished lesson 1—Stocks.

Answer the questions in the assessment page.

Lesson 2: Sauces

Sauce - is a thick liquid that is eaten with a food especially appetizers and main dish.
They are either place on top of the food over the food or in a bowl to dip the food
in to add flavor, texture, taste and visual interest to the dish.

Topic 1: Characteristics of Sauces

Below are some of the characteristics of sauces.

1. Most sauces are flavored, thickened liquids.

2. They are formed by adding seasonings, flavorings, and a thickening agent to the
stock or clear soup.
3. Semi-liquid component served with the dish to add contrasting and
complementary flavors, texture, taste, and visual interest to the dish
4. Their thickening agent is called roux.
5. To make a roux (roo), partially melt 1 gram butter plus 1 gram cake flour
(You may use oil but not margarine or lard)

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 Roux – Open link on roux making
is a cooked mixture of
flour and fat used as a https://stellaculinary.com/cooking-
thickening agent in videos/sauces-soups/sns-007-how-
a soup or a sauce make-and-use-roux

Subtopic 1.1: Guidelines in making ROUX

1. Don’t use margarine or lard for your fat.

2. Use butter (for best result) or oil
3. When butter is used– let it evaporate
4. Roux should be paste-like and not pourable
5. Cake flour has more thickening power that AP flour and bread flour

Subtopic 1.2: Kinds of Roux

Below is a table of Proportion of amount of roux per quart of liquid (stock)

for the desired consistency. Roux is cooked for 5-10 min only
a. thin roux = 3 oz. roux : 1 quart liquid
b. medium roux = 4 oz. roux : 1 quart liquid
c. heavy sauce = 5 oz. roux : 1 quart liquid
d. heavy gravy = 6 oz. roux : 1 quart liquid

* How to make Roux and Sauce

(Burton, How to make and use roux for sauces, 2011)
https://stellaculinary.com/cooking-videos/sauces-soups/sns-007-how-make-and-
use-roux
Topic 2: Characteristics of a Quality sauce

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 1. No lumps (Tips: let it pass through a strainer)
2. A flavor that is not floury or pasty
3. Sticks to the back of the spoon (stop cooking on time)
4. Will not break apart when it cools down
-(Tips: cover the sauce with clean transparent plastic)

Subtopic 2.1: Tips in making successful

sauce
1. Add roux to warm or cold liquid never on hot water or stock
– it will cause lumps
2. When it is stickier than the desired sauce…
-add water or stock or juice or wine into it
3. If it is too thin - simmer for at least 20 minutes
4. Pass the sauce into a chinois or fine strainer
5. Season your sauce with whatever you desire
6. Cover sauce with cellophane until the time of use

Open the links below on the procedure on

* How to make Bechamel Sauce
(Burton, How to make Bechamel sauce, 2011)
https://stellaculinary.com/cooking-videos/sauces-soups/sns-008-culinary-school-
bechamel-sauce

Subtopic 2.2: Thickening agents use in making

sauce

1. Flour
2 Arrowroot
3. Instant starches
4. Bread crumbs

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 5. Tapioca
6. STARCH, or Cornstarch
- an ingredient that adds body to the sauce as a result of gelatinization

Subtopic 2.3: Terminologies related to Sauce making

GELATINIZATION- a process where starch granules absorb moisture when

placed in a liquid
ROUX- refined flour cooked with equal quantity of butter.
SLACK ROUX = LIQUID ROUX
NAPÉ = ideal sauce consistency that it just covers the back of a spoon
SLURRY- Cornstarch with water
BEURRE MAINE- Equal parts of flour and butter kneaded together
LAISON- one part egg yolk and three parts cream

Topic 3: The 5 Mother Sauces

Mother Sauce -refers to any one of five basic sauces, which are the starting points
for making various secondary sauces or "small sauces."

Subtopic 3.1: Bechamel Sauce

Sauces
Name Information Ingredients Application
(French) A rich Made with Can be used as an
1. Béchamel cream sauce made 1 part of white roux ingredient in baked
(Beshamel) from cream and a and 10 parts of pasta recipes like
roux, with an Evaporated milk. lasagna, and also in
onion pique. Roux (roo) casseroles.

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 Name Information Ingredients Application
= equal parts
Made first by cooked flour
Louis de Bechamel, and a fat,
chief steward of such as clarified
Known as
King Louis XIV butter, or oil.
White Sauce
Secondary sauces of Bechamel Sauce
1. Crème Sauce 2. Mornay Sauce 3. Cheddar Cheese Sauce

Subtopic 3.2: Veloute

Name Information Ingredients Application

Veloute Made with equal 1. Fish velouté plus
2. Véloute (French) sauce parts of butter white wine and heavy
(Velotey) Made with blonde and flour cream
roux and white by mass to a light =the White Wine Sauce
stock (chicken, chicken or fish 2. Chicken velouté
fish or veal) stock (not roasted) & cream
plus salt and pepper = the Suprême Sauce
*Very light and for seasoning. 3. Veal velouté & egg
-literally means
blond colored yolks & cream
velvet
=Allemende Sauce
Secondary sauces of Véloute
1. Normandy Sauce 2. Bercy Sauce 3. Mushroom Sauce 4. Herb Seafood Sauce

Subtopic 3.3: Espagnole

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 Name Information Ingredients Application
3. Espagnole Espagnole Rich meat stock,
(Espanyol) *Means Spanish a MIREPOIX of
*Dates back to the browned
18th century vegetables,
*Finest ham and a brown ROUX,
Brown sauce
tomato was said herbs and
to come from sometimes
Spain. tomato paste.

Secondary sauces of Espagnole

1. Mushroom Sauce 2. Madeira Sauce 3. Port Wine Sauce

Subtopic 3.4: Tomato

Name Information Ingredients Application

4. Tomato *Most commonly Made with puréed French recipe includes–
associated with tomatoes referred Tomato concasse
Italian cuisine to as Coulis with pork, vegetables,
(koolee), thickened with roux
a French term that
means a purée of
vegetables and
fruit.

Secondary sauces of Tomato

1. Spanish Sauce 2. Creole Sauce

Subtopic 3.5: Hollandaise

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 Name Information Ingredients Application
5. Hollandaise -the sauce is Warm, emulsified Particularly delicious on
(Holandey) heavy, it is served sauce made of seafood, vegetables and
in less quantity butter, egg yolks, eggs.
and used primarily and flavorings
as topping sauce (especially lemon
juice).
In French,
Hollandaise
means Dutch style
Secondary sauces of Hollandaise
1. Béarnaise Sauce 2. Dijon Sauce

Topic 4: Other Sauces

Below are some of the sauces with their ingredients

NAME INGREDIENTS
Salsa - raw vegetables, fruits, spices and onion
Relishes - vegetables=may be cooked, pickled or brined
Gravy - meat juices combined with cream/milk/or water
Compound butters - herbs added to butters
Independent sauces - BBQ sauce
A cold emulsified sauce based on egg yolks oil, vinegar
Mayonnaise or lemon juice

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 NAME INGREDIENTS
* If not handled well it can curdle
* Very popular dipping and spreading sauce
¾ cup vegetable or salad oil
VINAIGRETTE ¼ cup vinegar (if lemon use less)
1 teaspoon Salt
1 teaspoon pepper
2 tablespoons white sugar
Procedure:
Put all ingredients in a jar.
Close it tightly.
Shake vigorously.
Pour it into the salad as dressings.

Congratulations

You have finishes Lesson 2-- Sauces

Answer the questions in the assessment page.

Lesson 3: Soups

SOUP -is a food that is made by combining ingredients such as meat and vegetables in
stock or hot/boiling water, until the flavor is extracted, forming a broth.
Soup must be served piping hot in soup bowls, soup plates or in consomme
cups with an under liner or small plate. Dessert spoon is placed for clear soup and
Soup spoon is placed for thick soups, and is served first on the tables.

Topic 1: Classification of Soups

Traditionally, soups are CLASSIFIED into two broad groups:

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 1. CLEAR SOUPS 2. THICK SOUPS

CLEAR SOUPS THICK SOUPS

– flavored stocks, broths, & consommés. - are classified depending upon the type
Ex: chicken noodle, vegetable of thickening agent used

The established FRENCH Preparing Thick Soups

classifications of clear soups are are thickened with an added starch,
1. BOUILLON such as roux.
2. CONSOMMÉ

Subtopic 1.1: Tips in Preparing Soups

1. Cook soup at a gentle simmer with occasional stirring.

2. Never boil – milk fats will scorch & break down.
3. Add chopped fresh herbs, lemon juice, or hot pepper at the end of cooking time
to enhance flavor.
4. Don’t overcook soups to avoid soft/mushy vegetables that affect its flavor.

Subtopic 1.2: Nature of Broth

BROTH--is a liquid in which bones, meat, fish, cereal grains, or vegetables have
been simmered and strained out.
CHICKEN BROTH --a broth made from simmered chicken.
SCOTCH BROTH - a thick soup made from beef or mutton with vegetables and
pearl barley.

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POTAGE FERMIERE -vegetable broth made of leeks, potatoes, onion and turnips.

Topic 2: Terminologies related to Stocks, Soups, and Sauces

Subtopic 2.1: Consomme

A. CONSOMME -clear soup made from seasoned stock.

Consomme Brunoise Contains small cubes of vegetables
Consomme Crecy Contains cubes of carrots
Consomme Julienne Contains Juliennes of vegetables.
Consomme Celestine Contains strips of truffles pancake.
Consomme Xavier Contains threaded egg
Consomme Doria Contains chicken quenelles, and cucumber pellets.
Consomme Carmen Contains Juliennes of capsicum, tomato and boiled rice.
Consomme Royal Contains dices of savory egg custard.

SOUPE A L’OIGNON -consommé garnished with fried onions, gratinated Melba

toast
Gratin= dish that has bread crumbs or cheese on top and is cooked in an oven
Melba toast= very thin crisp toast
Parmesan cheese- very hard Italian cheese that is sold grated or in wedges
PETIT MARMITE -made from beef, chicken, bone marrow and various vegetables
made and served in a small, covered earthenware casserole.

Subtopic 2.2: Puree

B. PUREÉ -a thick liquid made by crushing usually food such as vegetables or

fruits either cooked or uncooked.
Puree soups are thickened by the starch found in main ingredient such as potatoes,
and should be thick but pourable.
Puree St Germain Puree of green split pea soup

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Potage Bretonne Puree of haricot bean soup
Puree Egyptienne Puree of yellow split pea soup
Potage Parmentier Puree of potato and leek soup
Potage Freneuse Puree of turnip soup

Subtopic 2.3: Veloute

C. VELOUTÉ - a soup or sauce made of chicken, veal, or fish stock and cream
and thickened with butter and flour.
Veloute Dame Blanche Chicken Veloute garnish with chicken and cream.
Veloute Comtesse Asparagus Veloute garnished with sorrel, asp tips & cream.
Veloute Borley Fish Veloute with egg yolk and cream.
Veloute Doria Veloute of cucumber with egg yolk and cream.

Subtopic 2.4: Cream

D. CREAM - a thick liquid that contains fat from milk and added to soups or sauce.
Crème D’asperges Cream of asparagus soup
Crème De Celeris Cream of celery soup
Crème De Volaille Cream of chicken soup
Crème De Pois Frais Cream of peas soup

Subtopic 2.5: Bisques

E. BISQUES – are cream soups made from stock flavored with shellfish or shells.
Bisque De Crevettes Shrimp bisque finished with cream.
Bisque D’ Homard Lobster bisque finished with saffron flavored milk, butter & cream
Topic 3: Soup Variations

Name and nature of soups depends upon culture, ingredients and cooking method.

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 Chowders Coulis Fruit soups Dessert soups
-are cream soups -originally this term may include milk, -are soups that
contains
thickened with a referred to the juices sweet or savory
sweeteners to taste
roux and/or potatoes from cooked meats. dumplings, spices, it sweet and be
served as desserts.
and have bite size It can also be a thick or alcoholic
pieces of vegetables puréed shellfish beverages like
& /or meat. soup. brandy or
champagne.

Subtopic 3.1: National Soups

Below are some of the soups developed and loved by different nationalities.

Clam Chowder Miso soup Ajiaco Albondigas

-American clam Japan’s most From Colombia, A traditional
soups with famous soup made which ingredients Mexican meatball
chopped onions, from fish broth, typically include soup made with
pork, pepper, fermented soy and chicken, corn, at sautéed onions,
thyme and ‘dashi’. least two kinds of garlic, broth, and
thickened with potatoes, sour tomatoes.
crushed biscuits. cream, capers, (from Mexico)
avocado, and guasca.

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 Avgolemono Borscht Cock-a-Leekie Fufu & Egusi
in Greece means The strong red From Scotland, the From Nigeria, Fufu
egg-lemon. This coloured vegetable soup dish of leeks, and Egusi soup is
soup contains soup from Eastern potatoes, chicken made with meat,
chicken, lemon Europe that stock and vegetables, fish,
and egg as it’s includes beet sometimes with a hint and balls of wheat
main ingredient. roots as it’s main. of prunes. gluten or ground
melon seed.

Chlodnik Bouillabaisse Caldo verde Traditional to

A cold variety of originating all the From the Ecuador, Fanesca
borsch — beetroot way from the city of province of is usually served the
soup traditional to Marseille of France, Minho, Northern week before Easter
some Northern is usually a fish Portugal comes and typically
European and stock containing this soup made of includes fig leaf
Slavic countries different kinds of mashed potatoes, gourd, pumpkin,
made with sour cooked fish and minced collard and twelve different
cream, soured milk, shellfish which greens, savoy kinds of grains
kefir or yoghurt, usually are cabbage, kale, (representing the
radishes or complemented with onions and slices disciples of Jesus),
cucumbers, garlic, orange peel, of chorizo. and salt cod (due to
garnished with dill basil, bay leaf, the belief that you
fennel and saffron. must not eat red

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 or parsley. meat during these
days).

Gazpacho Solyanka Kimchi jigae Minestrone

Hailing from Spain, Cabbage soup from A variety of jigae or From Italy
this vegetable soup is Russia made of stew-like Korean comes this
popular in warmer mainly three dish made with vegetarian soup,
areas and during the different kinds of kimchi and other made thick with
summer, particularly main ingredient ingredients, such as the addition of
in Spain’s Andalusia being either meat, scallions, onions, pasta or rice.
and Portugal’s fish or mushrooms. diced tofu, pork, Beans, onions,
Alentejo and Algarve All of them contain and seafood, celery, carrots,
regions. Gazpacho is pickled cucumbers although pork and stock, and
a concoction of with brine, and seafood are tomatoes
bread, tomato, bell often cabbage, generally not are commonly
pepper, garlic, olive salty mushrooms, used in the same added to it.
oil, salt and vinegar. cream and dill. recipe.

Tarator Zurek Egg Drop Menudo

A cold soup popular A soup made from A Chinese soup of a hearty, spicy
Mexican soup
in the summertime soured rye flour and beaten eggs, chicken
made with tripe,
in Bulgaria and the meat, which is broth, and boiled calf's feet, chiles,
hominy and
Republic of specific to Poland water. Condiments
seasonings
Macedonia made and other Northern such as table salt, reputed to be a
great hangover

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 from yoghurt, Slavonic nations black pepper, and cure.
cucumbers, garlic, such as Slovakia. green onion are also
nuts, dill, -a Polish wheat soup commonly added.
vegetable oil, with sausages often
and water. served in a bowl
made of bread.

Goulash Mulligatawny Vichyssoise Turtle Soup

A Hungarian Soup French cold purée British soup
soup of beef, An Anglo-Indian soup with potatoes, with herbs and
paprika curried soup leeks, and cream. flavoured with sherry
and onion. or madeira.

Posole Bird's Nest Brunswick Stew Cioppino

- A Mexican A Chinese soup - a hearty squirrel - A rich Italian
thick, hearty soup actually made from meat and onion stew seafood stew made
made of pork or the white or black originating in with tomatoes and a
chicken meat and nests of a small Brunswick County, variety of fish and
broth, hominy, Asian bird. Virginia, USA. shellfish, usually
onion, garlic, highly-spiced.
dried chiles and Faki Soupa Bourou-Bourou Revithia
cilantro and A Greek lentil A vegetable & pasta
served with soup, with carrots, soup from the island - A Greek chickpea
chopped lettuce, olive oil, herbs and of Easter Island, Soup
radishes, onions, possibly tomato Greece. (from Greece)
cheese and sauce or vinegar.
cilantro as
optional additions
at the table.
Waterzooi Norwegian Winter Melon Soup
'fruktsuppe' is a Chinese soup,
A Belgian fish may be served hot usually with a

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 soup and rely on dried chicken stock base.
(from Belgium) fruit such as raisins Often including
and prunes and so other vegetables and
could be made in mushrooms.
any season.
(from Norway)

Subtopic 3.1: Fruit Soups

Cold fruit soups are most Etrog

common in Scandinavian, Baltic -a fruit soup made Chilled Peach Soup
and Eastern European cuisines up from the citron Blueberry
while Hot fruit soups with meat used in Jewish Soup
appear in Middle Eastern, ritual at the feast
Central Asian and Chinese
cuisines.

Subtopic 3.2: Dessert Soups

Oshiruko Tong Sui Ginataan or Binignit

A Japanese -a collective Procedure:
Azuki bean term for 1. Pre-cook sago
soup Chinese 2. Boil half full pot water with 2nd squeezed coconut milk
sweet soups 4. Add rice, landang, ube
6. Add sliced camote, tongued sticky rice
7. Add sliced banana, sugar & salt
9. Add 1st squeezed coconut milk. Serve hot or cold.

Congratulations

You have finishes Lesson 3 = Soups

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 Answer the questions in the assessment page.

Apply

Now that you have known plenty of ideas on stocks, sauces and soups you may
cook a THICK SOUP variation and serve it to your family.
1. Mise en place all your utensils and ingredients that you might use
2. Take video on time lapse apps as you perform the procedure including the
finished plated product picture at the end of the video to be posted in the FB page.
3. Take picture of you holding your cooked and plated product.
4. Serve to your family. Clean up your mess.

Create

For your final output, comply the following requirements before deadline.
1. All lesson quizzes (20%) —(answer all quizzes found in the LMS canvas)
2. Summative assessments (20%)—(answer all exams found in LMS Google form)
3. Performance (60%) — you are going to submit a 4–5-minute time lapse video
with the following specifications or contents: (A) name, (B) grade, (C) section,
(D) title of the performance (10.3 Stocks, Sauces and Soups), (E) name of the
recipe, (F) ingredients, (G) your picture holding your NICELY PLATED and
GARNISHED PLATE at the end of the video… then (send your outputs or
video) to my messenger account.

RUBRICS for Stocks, Sauces and Soups VIDEO

Excellent Satisfactory Average Below Rating
Component 4 3 2 Average 16
1

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 The video The video The video The video does
Completeness contained contained only not contain
of all the basic all the basic contained any of the
Information information information some of required basic
as required as required. the basic information.
and properly information
placed. as required.
The video is The video is The video is The video is
Video clearly taken clearly taken clearly taken not clearly
Quality with correct with correct but too fast. taken
timing and timing. and shaking.
lighting.
The cooking The cooking The cooking The cooking
Correct method is method is method is method is not
cooking proficiently proficiently correctly correctly done.
procedure and perfectly done. done but not
done. proficiently.
On time Before On After Super
Submission deadline Deadline deadline after deadline
Feb 11, 2022 Feb 14-18, ‘22 Feb 21-25,’22 Feb 28-Mar 4
(4 pts) (3 pts) (2 pts) (1 pt)

References: TLE Cookery 10 TESDA modules (DepEd)

Bibliography:

Burton, J. (Director). (2011). How to make and use roux for sauces [Motion Picture].

Burton, J. (Director). (2011). How to make Bechamel sauce [Motion Picture].

Burton, J. (Director). (2011). How to make chicken stock [Motion Picture].

Burton, J. (Director). (2011). How to make classic veal stock [Motion Picture].

Burton, J. (Director). (2011). How to make fish stock [Motion Picture].

Burton, J. (Director). (2011). How to make vegetable stock [Motion Picture].

Burton, J. (Director). (2012). How to make white chicken stock [Motion Picture].

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