Learning Outcome 4

Store and Reconstitute

Stocks, Soups and Sauces

1
 OBJECTIVES
2

Maintain optimum quality and freshness of

stocks, sauces, and soups
Reconstitute stocks, soups, and sauces
 CONTENT
3

Methods of storing and reheating stocks,

soups, and sauces
OHS
 Storage of Stocks /Sauces
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and Soups
 1. 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.
 Storage of Stocks /Sauces
5
and Soups
 2. The stock should never be put in
the refrigerator while it is hot. 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.
 6
Storage of Stocks /Sauces and
Soups
 3. Sauces and starches should be
kept in airtight container and
stored in a cool dry place away
from the moisture, oxygen, lights,
and pests.
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Storage of Stocks /Sauces and
Soups
 Storing Equipment
1. Glass/Plastic Container
2. Stock pot
3. Refrigerator
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Ways to Reconstitute Stocks
 A. Skim the surface and strain
off the stock through a china
cup lined with several layers
of cheesecloth.
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Ways to Reconstitute Stocks
 B. 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.
10
Ways to Reconstitute Stocks
 Run cold water into the sink, but not
higher than the level of the stock.
 Stir the pot occasionally so the stocks
cool evenly
 3. Cooling stock quickly and properly is
important. Improperly cooled stock may
spoil in 6 to 8 hrs.
11 Ways to Reconstitute Stocks
 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.
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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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ACTIVITIES
Photo Grid
Directions: Make an album (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.
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CRITERIA EXCELLENT VERY GOOD GOOD FAIR POOR SCORE
5 4 3 2 1

Compilation Done Done Done Done simply Done poorly

of creatively creatively and creatively and neat with
scrapbook and neatly neat enough and neat enough but erasures
showing with enough but not so and
much relevance to no relevance relevant to irrelevant to
to the given the given the given
relevance to the given
topic topic topic
the given topic
topic

Note: Printed copy of rubric were provided to students.

 CRITERIA EXCELLENT VERY GOOD FAIR POOR SCORE
5 GOOD 3 2 1
15
4
Teamwork Showed Practiced
Participated Lack of effort No
group effort better with in group teamwork
and teamwork minimal performance
teamwork skills effort
within
group.
Time Submit the Submit the Submit the Submit the Did not
Management compilation compilatio compilation compilation submit the
before the n on the beyond the beyond the compilatio
allotted time allotted allotted allotted time n activity
time time but and do not
completed completed
the the
compilation compilation

TOTAL
(20)
 EVALUATION
16

Directions: TRUE or FALSE. Write True if the

statement is correct and False if it is incorrect.
11. Chilled stock can be frozen in 1 gallon
amounts to be used for sauces.
12. The stock should never be put in the
refrigerator while it is hot.
 EVALUATION
17

13. Stock will keep 5 to 7 days if properly

refrigerated.
14. Skim the surface and stir the liquid to strain
off the stock.
15. Sauces and starches should be kept in
airtight container and stored in a cool dry place.
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Congratulations! You did a great job!

Rest and relax a while then move on to
the next topic. Good luck!