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Week 1 Prepare Stocks For Menu Items
Week 1 Prepare Stocks For Menu Items
you see.
What can you say about the
picture?
PREPARE
STOCKS FOR
MENU ITEMS
Principles of
Preparing
Stocks
Stocks
•They are referred in French
as “fonds de cuisine” or the
foundation of cooking”.
a. glaze c. stock
b. sauce d. water
2. Which of the following stocks
uses veal bone as its main
ingredients?
a. Fish stock
b. Ham stock
c. Chicken stock
d. Prawn stocks
5. Which one is the easiest to
prepare?
a. Brown stock
b. white stock
c. Fish stock
d. vegetable stocks
Let’s Check!!!
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
Answer…….
2. Which of the following stocks
uses veal bone as its main
ingredients?
a. Fish stock
b. Ham stock
c. Chicken stock
d. Prawn stocks
Answer…….
5. Which one is the easiest to
prepare?
a. Brown stock
b. white stock
c. Fish stock
d. vegetable stocks
Answer…….
Enrichment
Activity
On your TLE notebook,
look for the different
Filipino stocks and their
ingredients. List down
at least five (5).
Guidelines for Preparing
Stock
1. Follow the correct
procedures for
cooling and storing
stock and make sure
that any stock you
use is flavorful and
wholesome.
2. Follow
the cooking
time for
stock.
White Beef Stock White and Brown
8-10hrs Veal Game Stocks
6-10hrs
Vegetable Stocks
45mins-1 hour
Vegetable Stocks
2.
A dried leaf
from the bay
tree that has a
sweet smell and
is used in
cooking.
Cajun Seasoning
► Prepared in
cooking in a cooking
style developed by
the Cajuns and
usually including
spicy seasonings.
Cinnamon
A sweet spice
made from the
bark of an Asian
tree and used in
cooking and
baking.
Curry Powder
► A mixture of
spices that are
used in Indian
cooking to give a
hot flavor to food.
Flax Seed
The small seed of flax
used especially as a
source of oil, as a
demulcent and emollient,
and as a dietary
supplement called also
linseed.
Ginger
► The strong
flavored root f a
tropical plant
that is used in
cooking.
Mustard
A thick and
spicy yellow or
brownish- yellow
sauce that is
usually eaten with
meat.
Nutmeg
► A spice
made from the
hard seed of a
tropical tree
and used in
cooking and
baking.
Oregano
► Herbs that
has green
leaves with
sweet smell
which are used
in cooking,
Paprika
A red powder
that is made from
sweet peppers and
used as a spice for
food.
Peppers and Peppercorns
► A dried
berry from an
Indian plant
that is ground
to make
pepper.
Poppy Seed
► The small
black seed of a
poppy that is
used in baked
goods such as
breads and
cakes.
Rosemary
► An herb that
has a sweet
smell and that is
used in cooking
and perfumes.
Rubs
► A combination of
spices that is rubbed
into the surface of
meat before the
meat is cooked.
Saffron
► An orange
powder that is
made from a type
of flower and
that is used to
color and flavor
food.
Vanilla Bean
► The long
capsular fruit of a
vanilla that is an
important article
of commerce.
ACTIVITY
Identify the following herbs and spices.
Prepare for a summative
test tomorrow.