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    Cookery 12 Q3W4

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    CHITO PACETE
    San Isidro National High School student's cookery assignment discusses proper storage of stocks, sauces, and soups. Stocks can be frozen for up to several months and used to make sauces, though sauces do not freeze well. Sauces should be made in amounts needed each day. Stocks should be cooled quickly before refrigerating to prevent bacteria growth, and should be used within 2-3 days. Sauces and starches containing dairy or eggs must also be kept refrigerated and out of the temperature danger zone. Stocks can be reconstituted by adding water or other liquids like evaporated milk or fruit juices.

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    Cookery 12 Q3W4

    Uploaded by

    CHITO PACETE
    29 views1 page
    San Isidro National High School student's cookery assignment discusses proper storage of stocks, sauces, and soups. Stocks can be frozen for up to several months and used to make sauces, though sauces do not freeze well. Sauces should be made in amounts needed each day. Stocks should be cooled quickly before refrigerating to prevent bacteria growth, and should be used within 2-3 days. Sauces and starches containing dairy or eggs must also be kept refrigerated and out of the temperature danger zone. Stocks can be reconstituted by adding water or other liquids like evaporated milk or fruit juices.

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    COOKERY 12 Q3W4

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    San Isidro National High School student's cookery assignment discusses proper storage of stocks, sauces, and soups. Stocks can be frozen for up to several months and used to make sauces, though sauces do not freeze well. Sauces should be made in amounts needed each day. Stocks should be cooled quickly before refrigerating to prevent bacteria growth, and should be used within 2-3 days. Sauces and starches containing dairy or eggs must also be kept refrigerated and out of the temperature danger zone. Stocks can be reconstituted by adding water or other liquids like evaporated milk or fruit juices.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    29 views1 page

    Cookery 12 Q3W4

    Uploaded by

    CHITO PACETE
    San Isidro National High School student's cookery assignment discusses proper storage of stocks, sauces, and soups. Stocks can be frozen for up to several months and used to make sauces, though sauces do not freeze well. Sauces should be made in amounts needed each day. Stocks should be cooled quickly before refrigerating to prevent bacteria growth, and should be used within 2-3 days. Sauces and starches containing dairy or eggs must also be kept refrigerated and out of the temperature danger zone. Stocks can be reconstituted by adding water or other liquids like evaporated milk or fruit juices.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    San Isidro National High School

    San Isidro, Sergio Osmena, Zamboanga del Norte STUDENT’S


    COOKERY 12 COPY

    QUARTER 3(WEEK 4)

    NAME: ____________________________________________________________ DATE: ____________


    GRADE AND SECTION: _____________________________________________SCORE: ____________

    Store and Reconstitute Stocks, Sauces and Soups


    Storage of Stocks/Sauces and Soups
    Stock is a clear, flavored liquid that freezes well. 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.
    Sauces do not freeze well and should be made in amounts needed on the day of production.
    The stock should never be put in the refrigerator while it is hot. The large volume of hot liquid can raise
    the internal temperature of the refrigerator to the point that the stock will cool sufficiently within two hours and
    may warm everything else in the refrigerator. 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. After leaving it
    uncovered for the first half hour and stirring occasionally to cool, it should be covered with an upside down
    plate to prevent evaporation which would cause the stock to become too concentrated. Refrigerated stock cools
    better in shallow pans. If covered, stock lasts up to five days but it is best if used in two days.
    Storage of Starch and Sauces
    Sauces and starches should be kept in airtight container and stored in a cool dry place away from the
    moisture, oxygen, lights, and pests. Food made with starches contains egg, milk, cream of other dairy products
    all of which make them prone to bacterial contamination and to food-borne illnesses. Sauces made with these
    ingredients should be kept out of the temperature danger zone. Thickened sauce should also be prepared,
    served, and stored with caution. These products should be stored in the refrigerator and never left to stay for
    long at room temperature.
    Storing Equipment
    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

    PERFORMANCES TASK (25 points)

    Photo Grid

    Make a collage of different stocks, sauces, and soups. Includes description, ingredients, and procedures, storing

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