Grade

Grade
1010

TLE-HE
COOKERY
QUARTER 3 – MODULE 1

PREPARE STOCKS AND SOUPS

 I. INTRODUCTION
Preparing stocks symbolizes to your cooks and your guests that you care about the all-
important foundations of good cooking. Stocks, after all, the backbone of quality soups, sauces
and braising liquids.
Soups are universally recognized as comfort foods in which seasonal ingredients can
shine.

II. MODULE CONTENT

Lesson 1. Prepare Stocks for Required Menu Items

Principles of Preparing Stocks

Stocks are among the most basic preparations found in professional kitchen. They are
referred to in French as fonds de cuisine, or “the foundation of cooking.” It is a flavorful liquid
prepared by simmering meaty bones from meat or poultry, seafood and/or vegetables in water
with aromatics until their flavor, aroma, color and body, and nutritive value are extracted.

It is a clear, thin liquid flavored by soluble substances extracted from meat, poultry, and
fish; and their bones, and from vegetables and seasonings.

Classification of Stocks

• Chicken stock –made from the

chicken bones.

• White stock – made from beef or

veal bones.

• Brown stock – made

from beef or veal
bones that have been
browned in an oven.

• Fish stock – made from fish bones

and trimmings left over after filleting

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Ingredients in Preparing Stocks

1. Bones
Most of the flavor and body of
stocks are derived from the
bones of beef, veal, chicken, fish,
and pork. The kinds of bones
used determine the kind of stock,
except vegetable stock.

2. Mirepoix
- is the French term for the
combination of coarsely chopped
onions, carrots and celery used to
flavor stocks.

Basic formula for Mirepoix –

used to flavor white stocks and
soups, tomato paste or puree is
often included for brown stock,
gravy, stew or soup.
2parts onion,1part celery,1part
carrot

3. Acid products – Acid helps dissolve connective tissues, and extract flavor
and body from bones.
4. Scraps and left-over -Scraps may be used in stocks if they are clear,
wholesome, and appropriate to the stock being made.

5. Seasoning and spices

6. Bouquet garni – assortment of fresh herbs and aromatic ingredients tied in a

bundle with string so it can be removed easily from the stock.

Guidelines in 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

The following are approximate cooking time for different stocks; the time will vary
according to numerous factors such as ingredients quality, volume and cooking
temperature.
• White beef stock - 8 to 10 hours
• White and brown Veal Game stock – 6 to 8 hours
• White poultry and Game Bird Stocks – 3 to 4 hours
• Fish Stock – 45 minutes to 1 hour

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 • Vegetables Stock – 45 minutes to 1 hour, depending on the specific
ingredients and the size of vegetables cut

3. The stock ingredients are boiled starting with cold water. This promotes the
extraction of protein which may be sealed in by hot water.

4. Stocks are simmered gently, with small bubbles at the bottom but not breaking at the
surface. If a stock is boiled, it will be cloudy.

5. Salt is not usually added to a stock, as this causes it to become too salty, since most
stocks are preserved to make soup and sauces.

6. Meat is added to the stock before the vegetables and the “scum” that rises to the
surface is skimmed off before further ingredients are added.

Different Kinds of Spices and Seasoning

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Lesson 2 Prepare Soups Required for Menu Item

Soups

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.

Classifications of Soups
1. Clear Soups

They are soups based on a clear, unthickened broth or stock. They may be served plain
or garnished with a variety of vegetables and meats. They are very similar to stocks, except that
broths are based on meats rather than bones so they are richer and have a more defined flavor.
Broths 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.

• Vegetable soup – clear seasoned stock or broth with the addition of one or more
vegetable, meat, or poultry.

• Consommé’ – rich, flavorful stock or broth that has been clarified to make it perfectly clear
and transparent.

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2. Thick Soups

Are soups that are thickened to provide a heavier consistency. Thick soup is a cream soup
based on béchamel sauce and is finished with a heavy cream. A béchamel sauce is milk
thickened with roux. But some thick soups are veloute sauce-based, stock thickened with roux.
A veloute sauce base is usually finished with a liaison of heavy cream egg yolk. A thick soup
should have a velvety smooth texture and the thickness of heavy cream. It is always essential to
strain out the solids and at times to puree and put back in the soup. Cream soups may be served
hot or cold.

A kind of cream soup based on crustaceans like shrimps and lobsters is bisque. It is made
by simmering a crustacean in a stock or a fish fumet.
Another thick vegetable soup is the chowder made with broth, milk or water as base, then
thickened with roux. Cold, thick soups such as vichyssoise are simply cream soups served cold.
Others like gazpacho or a chilled cantaloupe soup are based on a puree of cooked or raw
ingredients brought to the correct consistency by adding fruits or vegetable juice as a liquid
• Cream soups – are soups thickened with roux, beurremanie, liaison or other thickening
agents, plus milk, or cream.
• Purees – vegetable soup thickened with starch
• Bisques – are thickened soups made from shellfish.
• Chowders – are hearty soups made from fish, shellfish or vegetables usually contain milk
and potatoes.
• Veloutes – soup thickened with egg, butter and cream.

3. Other types of soup

a. Dessert soup
A. Ginataan – a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl
served hot or cold.
B. Osheriku – a Japanese asuki bean soup
C. Tonge sui – a Chinese soup

b. Fruit Soup can be served hot or cold depending on the recipe where dried fruits are
used like raisins and prunes. Fruit soup may include milk, sweet or savory dumplings,
spices or alcoholic beverages like brandy and champagne.

c. Cold soup is variations on the traditional soup wherein the temperature when served

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 is kept at or below temperature.
d. Asian soup is a traditional soup which is typical broth, clear soup, or starch
thickened soup.

Other thickening agents for soup

1. rice
2. flour
3. grain
4. corn starch

Ingredients of soup
• Meat (chicken, beef, pork, lamb, fish)
• Salt
• Pepper
• Vegetables (carrots, string beans, turnips, tomatoes, mushrooms, celery, leak)
• Onion
• Garlic
• Water
• Eggs
• Cornstarch
• Seasoning (MSG, convenience products)
• Butter
• Cream
• Garnishes (slices of lemon, egg, shredded vegetables,
pimiento strips)

Basic Principles of Preparing Soup

1st Principle. Starting with Cold Water

Why cold water? Most protein, vitamins and minerals dissolve in cold water. Part of the
flavor comes from these components. Using hot water would lessen the flavor and nutritive
content of stock

2nd Principle. Cutting vegetable to appropriate size for the type of stock.
The size of cut helps the maximum flavor to be extracted.
Example 1: A fish stock only simmer for a half hour (30 minutes) so the cut should be julienne
(thin strips: ¼ inch thick 2-3 inches long)
Example 2: A brown stock simmers for 4-6 hours and sometimes 24 hours, so the cut should be
1” cubed so that stock will have time to extract the flavor and will not fall apart after a long cooking.

3rd Principle. Select your protein based. Beef, Chicken, Pork and Fish
All bones are washed, roasted or blanched. Roasted for brown sauce and blanched for
white stock.

4th Principle. Simmering

Gentle extractions aid in flavor and nutrition. Boiling causes cloudiness
through agitation of the ingredients.

5th Principle. Skimming

Keep the stock clear. The scum on top of stocks contains impurities.

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Cooking soups

Meats, Poultry and Fish

• Cuts of meat that are less tender should be added early in the cooking process
• Poultry needs to be added early enough so that it cooks thoroughly
• Add fish closed to the end of the cooking process to keep it from overcooking.
Grains and Pasta
• Allow a little more time in cooking.
Beans and Legumes
• Soaked beans, lentils and black-eyed peas should be added with the liquid so they will
fully cook

Dense or Starchy Vegetables

• A small-diced cut of potatoes, carrots, and winter squashes will require 30–45 minutes to
cook.
Green Vegetables:
• These vegetables should be added during the final 15–20 minutes of cooking the soup

Adjusting Consistency
Thick soups may continue to thicken during cooking and may need additional stock or
water added to adjust the consistency

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.

III. ACTIVITIES/EXERCISES

I. Directions: Arrange the jumbled letters to form the correct answer in each item. Write
your answers in a separate sheet of paper.

1. HIWTE KCOTS – made from beef or veal bones.

2. CKENCHI TOSCK – made from the chicken bones.

3. WBRNO SOTCK – made from beef or veal bones that have been browned in an oven.

4. HSIF TCKOS - made from fish bones and trimmings left over after filleting.

5. GETABLEVE SCKTO - made from the specific ingredients and the size of vegetables
cut.

6. RAELC POSU - unthickened broth or stock that are garnished with a variety of
vegetables and meats.

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 7. HTIKC SPUO - soups that are thickened to provide a heavier consistency.

8. UPSSO - these are based on stocks added with other ingredients for variety of flavor,
consistency, appearance and aroma.

9. TEAMY SENOB - main ingredients in preparing stocks.

10. RONC CHARST - thickening agent of soup.

II. Directions: Read the statements below. Then, fill in the blanks with the correct answer.

1. It is a flavorful liquid prepared by simmering __________ from meat or poultry, seafood

and/or vegetables in water with aromatics until their flavor, aroma, color and body, and
nutritive value are extracted.

2. The basic formula for Mirepoix is ____________.

3. The stock ingredients are boiled starting with __________.

4. Stocks are __________ gently, with small bubbles at the bottom but not breaking at the
surface.

5. Meat is added to the stock before the vegetables and the “scum” that rises to the surface
is __________ off before further ingredients are added.

6. Using _________ would lessen the flavor and nutritive content of stock

7. Thick soups may continue to thicken during cooking and may need additional stock or
water added to adjust the ____________.

8. Green vegetables should be added during the final ______ minutes of cooking the soup.

9. Cuts of meat that are less ______ should be added early in the cooking process

10. A good quality consommé is __________ – clear, has a good body, amber to brown in
color, and completely fat-free.

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ANSWER KEY

Activities/Exercises

I.
1. WHITE STOCK 6. CLEAR SOUP
1. CHICKEN STOCK 7. THICK SOUP
2. BROWN STOCK 8. SOUPS
3. FISH STOCK 9. MEATY BONES
4. VEGETABLE STOCK 10. CORN STARCH

II.
1. Meaty bones
2. 2 parts onion, 1 part celery, 1 part carrot
3. Cold water
4. Simmered
5. Skimmed
6. Hot water
7. Consistency
8. 15- 20 minutes
9. Tender
10. Crystal

REFERENCES:

Learning Module in Cookery Grade 10

Online:

https.harvestamericacues.com
www.pearsonhighered.com

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Name: _________________________________________ Date: _____________

Grade/Section: __________________________________ Score: _____________

SUMMATIVE ASSESSMENT
I. Directions: Read and understand the following statements/questions below. Choose
the letter of the correct answer and write it in your paper.

5. Which of the following is a by-product after the different food stuffs have been simmered?
a. glaze b. sauce c. stock d. water

2. What makes the stock tasty and appetizing?

a. appearance b. color c. ingredients d. smell

3. What is the main ingredients in preparing stocks?

a. Bouquet garni b. Bones c. Acid products d. Seasoning

4. As a rule, which should not be added to the stock because it causes saltiness?
a. Magic Sarap b. spices c. salt d. sugar

5. Which of the following stocks uses veal bone as its main ingredients?
a. Brown stock b. Ham stock c. prawn stock d. white stock

6. This ingredient helps dissolve the connective tissues, extract flavor and body from
bones.
a. acid b. bones c. mirepoix d. bouquet garni

7. These are based on stocks added with other ingredients for a variety of flavor,
consistency, appearance and aroma.
a. Stocks b. Soups c. Sauces d. White stock

8. Which of the following is not a thickening agent of soups?

a. flour b. grain c. rice d. salt

9. Which among the thick soup that are hearty soups made from fish, shellfish or
vegetables usually contain milk and potatoes?
a. bisques b. cream soups c. chowders d. veloutes

10. This is a Filipino soup made from coconut milk, milk, fruit, tapioca and pearl served
hot or cold.
a. Osheriku b. Ginataan c. Tonge sui d. Fruit soup

11-15. Classify the following soups if it is Thick soup or Clear soup.

a. Vegetable soup
b. Bouillon soup
c. Veloutes soup
d. Consomme’
e. Cream soup

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II. Essay: Directions: Answer the following questions. (5 points each)
A. What are the guidelines in preparing stocks?
B. Discuss the basic principles of preparing soup.

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