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3rdquarter Grade10 200210032840
3rdquarter Grade10 200210032840
3rdquarter Grade10 200210032840
• Setting the pot in a sink and 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.
Directions: Read the following questions carefully and choose
the letter of the correct answer. Write your answer in your test
notebook.
1.What do you call the liquid in which meat, fish, and
sometimes vegetables have been cooked?
A.glaze 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 ingredient?
• A.brown stock C. glace viands
• B.fish stock D. ham stock
• 4.What stock uses chicken bone as its main ingredient?
• A.fish stock
• B.ham stock
• C.prawn stocks
• D.chicken stocks
• 5.Which one is the easiest to prepare?
• A.brown stock C. white stock
• B.fish stock D. vegetable stock
Learning Outcome 2 Prepare Soups
Required for Menu Item
- Soups are based on stocks added with other ingredients for variety of
flavor, consistency, appearance and aroma
- A well-prepared soup always makes a memorable impression. Soups
offer a full array of flavoring ingredients and garnishing opportunities.
Soups also allow the use of trimmings and leftover creatively.
• can be used as a liquid in preparing soups
• A good quality broth should be clear, aromatic and rich-tasting with a
very evident flavor of the major ingredient.
• One strong and clear broth or stock is a consommé. It is made by
combining lean chopped meat, egg whites, mirepoix, herbs and spices
and an acidic ingredient like tomatoes, wine, or lemon juice.
• The combination is called “clarification” since the particles that make
the broth appear cloudy are trapped as it cooks. A good quality
consommé is crystal – clear, has a good body, amber to brown in
color, and completely fat-free.
• Broth and bouillon simple clear soup without solid ingredients.
• Broth and bouillon are similar to stock in technique and in
cooking time. The major distinction between broth and stock is that
broths can be served as is, whereas stocks are used in production of
other dishes.
• Degreasing
- Broth-based soups maybe prepared in advance, cooled and
refrigerated. This facilitates removing of congealed fat from the
surface. Skim the top layer of fat from a hot soup with a ladle,
alternately.
TOOLS AND INGRIDIENTS
EQUIPMENT QUANTITY DESCRIPTION
22 grams butter
- casserole stockpot
with cover 1 medium onion,
- gas or electric stove 3 strips chopped bacon,
- knife & chopping 600 grams chopped carrots,
board 1 pc small chicken cube cream
- measuring cup
½ cupdash salt/ pepper
- measuring spoon
- wooden spoon
- soup ladle
1.Melt butter in a large saucepan, add onion and bacon, stir constantly
over heat until onion is soft.
2.Add carrots to pan, then chicken stock and cube, bring to a boil,
reduce heat, cover, simmer for about 30 minutes or until carrots are
tender. Remove saucepan from heat.
3.Blend or process mixture in several batches until smooth.
4.Return mixture to pan, stir in cream, reheat, and stir constantly
without boiling.
5.Season with salt and pepper. Serve hot
Directions: Read the question carefully and choose the letter of
the correct answer. Write your answer in your test booklet.
D. Vegetable oil and shortening. Can be used for roux, but it adds no
flavor.
The thickening power
of flour depends on its starch
content. Bread flour is
commonly used in commercial
cooking. It is sometimes
browned for use in brown roux.
Heavily browned flour has only
1/3 the thickening power of not
brown flour.
The kinds of roux differ on how much they are
cooked.
• – cooked just enough to cook the raw taste of flour;
used for béchamel and other white sauces based on milk.
1. Melt fat.
• 2. Add correct amount
of flour, and stir until
fat and flour is
thoroughly mixed.
•3. Cook to the
desired degree of
white, blond or
brown roux.
Basic Finishing Techniques in Sauce Making
• 1.Reduction
• Using reduction to concentrate
basic flavors.
• Using reduction to adjust
textures
• Using reduction to add new
flavors.
• 2.Straining
• This is very important in order to
produce a smooth, lump free
sauce. Straining through a china
cap lined with several layers of
cheesecloth is effective.
• 3.Deglazing
• To deglaze means to swirl a
liquid in a sauté pan to cooked
particles of food remaining on
the bottom.
• Liquid such as wine or stock is
used to deglaze then reduced by
one-half or three-fourths. This
reduction, with the added flavor
of the pan drippings, is then
added to the sauce.
• 4. Enriching with
butter and cream
• 5. Seasoning – adds and
develop flavor
Ex: salt
lemon juice
cayenne
white pepper
sherry and Madeira
MAKING PAN GRAVY
• Tools/Equipment Needed:
• Roasting pan
• Saucepan
• Strainer
• Ladle
• Procedure:
• Method 1
• 1. Remove the roast from the roasting pan.
• 2. Clarify the fat.
• 3. Deglaze the pan.
• 4. Combine with stock and simmer.
• 5. Make a roux or a slurry of arrowroot or cornstarch and water.
• 6. Thicken the gravy with the roux or cornstarch slurry.
• 7. Strain.
• 8. Adjust seasoning.
• Method 2
• 1. Remove the roast from the roasting pan.
• 2. Clarify the fat.
• 3. Add flour to the roasting pan and make a roux.
• 4. Add stock. Stir until thickened and the pan is deglaze.
• 5. Strain. Skim excess fat.
• 6. Adjust consistency, if necessary, with more stock or more roux.
• 7. Season.
Directions: Choose the correct answer from the
given choices. Write the letter of your answer in
your test notebook.
• 1.A roux-based sauce made with margarine or butter, flavor, and brown stock.
• A.brown sauce
• B. butter sauce
• C. Hollandaise sauce
• D. Tomato sauce
• 2.Sauce made from melted butter or margarine to which seasonings are
added.
• A.brown sauce
• B.Butter sauce
• C.Hollandaise sauce
• D.Tomato sauce
• 3.Sauce made by forming an emulsion with fat such as margarine,
butter or salad oil and egg.
• A. Brown sauced
• B. Butter sauce
• C. Hollandaise or a Dutch
• D. Tomato sauce
• 4.Sauce made with tomatoes and seasoned with spices and herbs.
• A. Brown sauce
• B. Butter sauce
• C. Hollandaise sauce D. Tomato sauce
• 5.Sauce made from a blend of salad oil, vinegar and seasoning.
• A. Brown sauce
• B. Butter sauce
• C. Tomato sauce
• D..White sauce
Storage of Starch and Sauces
• 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