Quarter 3 – Module 1

Prepare Stocks
(Week 1 & 2)
Introductory Message
For the facilitator:

This module was collaboratively designed, developed and evaluated by

the Development and Quality Assurance Teams of SDO TAPAT to assist you,
the teacher or facilitator, in helping the learners meet the standards set by
the K to 12 Curriculum while overcoming their personal, social, and economic
constraints in schooling.

As a facilitator, you are expected to orient the learners on how to use

this module. You also need to keep track of the learners’ progress while
allowing them to manage their own learning. Furthermore, you are expected
to encourage and assist the learners as they do the tasks included in the
module.

For the learner:

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while
being an active learner.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer Let’s try before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with
it.

If you encounter any difficulty in answering the tasks in this module,

do not hesitate to consult your teacher or facilitator. Always bear in mind that
you are not alone. We hope that through this material, you will experience
meaningful learning and gain deep understanding of the relevant
competencies. You can do it!

GRADE 10 COOKERY Page | 2

 Let’s Learn

This module is primarily designed to help you learn how to prepare

stocks. Learning the skill of making stocks will allow you to make sauces and
soups on a strong foundation.

WEEK 1
Learning Outcomes 1: Prepare Stocks for Required Menu Items
1.1. Different types of stock
1.2. Common ingredients used in making stocks
1.3. Guidelines for making stock
1.4. Characteristics of a good quality stocks

At the end of the module, you will able to:

1. differentiate the four types of stocks
2. identify the common ingredients used in making stock
3. determine the guidelines to consider for making stock
4. recognize the characteristics of good quality stock

WEEK 1

Let’s Try

Directions: Match column A with the correct answer on column B, and write
the letter of your answer on the space provided.

A B

______1. It usually makes the stock tasty and A. acid product

appetizing. B. smell
______2. A flavorful liquid that is used as base for C. fish stock
soup and sauces. D. water
______3. What is the content of mirepoix? E. 6- 8 hours
______4. Stocks from beef or veal bones that have F. bones
been brown in oven. G. burnt onion
______5. What is other term of onion brulee. H. 4-5 hours

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 ______6. A kind of stock use fish as main I. stock
ingredient. J. brown stock
______7. It helps dissolve connective tissues, and K. carrot, onion
extract flavor and body from bones & celery
______8. One of the main ingredients where the
flavor and body of stocks come from.
______9. Stock that has not been cooled correctly
can spoil within how many hours.
______10. What is the largest portion of stocks?

Week Prepare Stocks

1 for Required Menu Items

This module will reinforce your knowledge and skills required to

prepare various stocks. The success of cooking stocks depends on the use of
proper ingredients. Each ingredient contributes taste to the good quality of
stocks.
Read and understand the content and instruction indicated in every
page of this module. Perform all the activities and let your parent or guardian
assist you if necessary. Have fun while learning.

At the end of the module you will be able to:

1. differentiate the four types of stocks
2. identify the common ingredients used in making stock
3. determine the guidelines to consider for making stock
4. recognize the characteristics of good quality stock

Let’s Recall

Directions: The following are pictures of kitchen tools that can be used in
making stock. Fill up the missing letters below them to complete their label
and explain in one sentence how the kitchen tool is used. Write your answer
on the space provided.

GRADE 10 COOKERY Page | 4

 Let’s Explore

If you are going to make your own stock, what part of the meat you are
going to use? Explain why. Write your answer on separate sheet of paper and
attach to the page of this module.

Let’s Elaborate

STOCKS
Stock is a clear, thin, and unthickened liquid that forms the foundation
of sauces and soups. Simmering various combinations of bones, vegetables,
and herbs extracts their flavors to create this foundation.
The French word for stock is fond, meaning bottom, ground, or base.
Since the 16th century, the quality of sauces and soups has depended upon
the stocks that are used as their base. Learning the skill of making stocks will
allow you to build sauces and soups on a strong foundation.

GRADE 10 COOKERY Page | 5

DIFFERENT TYPES OF STOCK
Below are some of the examples of stock according to their main ingredient:

White Stock
White stock is made from chicken, beef, veal, or fish
bones simmered with vegetables. White stock is
generally colorless while it is cooking. To keep the
stock as clear as possible, you may blanch the
bones before adding them. However, some chefs
think doing so causes flavor to be lost.

Brown Stock
Brown stock is made from either beef, veal,
chicken, or game. It gets its color from roasting the
ingredients without water, in a hot oven. The
browned bones, mirepoix, and tomatoes or tomato
product combine to give a brown stock its color.
This mixture is then transferred to a stockpot and
simmered along with water and herbs.

Fish Stock
Fish stock is made by slowly cooking the bones of
lean fish or shellfish. The procedure to make fish
stock is the same as to make a white stock,
although the cooking time for fish stock is shorter.
If lemon juice or other acids are added to the water,
the result is a flavorful liquid called a fumet. A
fumet is more strongly flavored than regular fish
stock since it is reduced by 50%.

Vegetable Stock
Vegetable stocks, which do not include meat
products, are an important addition to many
healthful dishes. Vegetable stock forms the base
for many vegetarian and vegan dishes. The basic
ingredients of a vegetable stock are vegetables,
herbs, spices, and water. Vegetable stock needs to
be simmered only 30 to 45 minutes.

For additional knowledge about the topic, Watch the video clip in:
https://www.youtube.com/watch?v=yLqm1DLduuA

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COMMON INGREDIENTS USED IN MAKING STOCK
A stock typically contains the following ingredients:

Nourishing Element
The most important ingredient in a stock is the
nourishing element. A nourishing element includes
any one or a combination of the following:
 Fresh bones (beef, lamb, chicken, fish)
 Meat trimmings
 Fish trimmings for fish stock
 Vegetables for vegetable stock

The nourishing element provides flavor, nutrients, and color. Some

nourishing elements may bring other benefits to the stock, such as bones,
which add gelatin.

Mirepoix
Mirepoix is a mix of coarsely chopped vegetables that
is used in a stock to add flavor, nutrients, and color.
The ingredients vary with each recipe, but usually
include two parts onions, one part celery, and one
part carrots.

In cutting mirepoix, the following things must be

considered:
 The vegetables are cut coarsely into pieces of relatively uniform size.
There is no need to cut it neatly because it is rarely served.
 For brown stocks, the vegetables are cut into large pieces since they
are usually cooked for a long time.
 For fish fumet, the vegetables are cut into small pieces to release the
flavors since they are usually cooked in a shorter time.

Bouquet Garni
French for garnished bouquet, a bouquet garni is a
combination of fresh herbs and vegetables, such as
carrots, leeks, celery, thyme, and parsley stems,
that are tied in a bundle with butcher’s twine. This
bundle is added directly to the liquid and is allowed
to sim- mer. The bouquet garni is removed before
the stock is used in other foods.

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In cutting bouquet garni, the following things must be considered:
 Cut the bundle of cheesecloth large enough to cover the herbs and
spices
 Lay the cheesecloth and place all the herbs and spices in the middle
 Take the both end tie with a kitchen twine and make a pouch on it

Seasoning and Spices

A good seasoning is supposed to heighten the flavor
of the food it is being applied to in one of several ways.
Enhancement: One of the functions of a good
seasoning is to enhance the flavors that already exist
within a dish.

Addition: One other function of a spice is to add something new to a dish.

Onion Brulee
Literally translates to “burnt onion”. These charred
onions are used as natural colorants to darken
soups, stocks, and sauces. This is similar to the
practice of roasting bones for deeper flavor and
darker color to stocks.

In cutting bouquet garni, the following things must be considered:

 Use large onions, unpeeled
 Use kitchen tongs, place onions direct on fire in high heat
 Continue until onions blacken and soft enough, this means that it is
already caramelized
 You can now use to any stocks you're preparing

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Liquid
Liquid, almost always in the form of water, makes up
the largest portion of stock. The liquid used to make
stock should be cold when you begin to cook. This
brings out the maximum flavor of the ingredients
and prevents the stock from turning cloudy. When
all the ingredients are prepared, the ratio of liquid to
the nourishing element should be 2 to 1.

GUIDELINES FOR MAKING 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
 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

For additional knowledge about the topic, Watch the video clip in:
https://www.youtube.com/watch?v=nqhY3MteE3M&feature=share&fbclid=IwAR1CMCDv
J2-ovUv8XITSFeoOCHgtMtudH

GRADE 10 COOKERY Page | 9

CHARACTERISTICS OF A GOOD QUALITY STOCK
Be they vegetable or veal, brown or white, all stocks share four common
indicators of quality and they are:

Body
Body is created when the collagen in the connective tissue of the bones
dissolves and converts to gelatin during the cooking process. Vegetable
stocks have less body than protein-based stocks. To increase the body of
a vegetable stock, add umami-rich vegetables like shiitake mushrooms,
seaweed and tomatoes.

Flavor
The flavor of stock depends on the mirepoix
and bouquet garni used. Good flavour is
developed in a brown stock by caramelizing
the bones and vegetables before adding them
to the water. Deglaze the roasting pan and
add the liquor to the stock for additional
flavour.

Clarity
To ensure the purity or clarity of the stock, start with cold water, leave the
stock uncovered, keep the stock at a slow simmer, skim the stock regularly
after the initial boil and never stir.

Color
Many ingredients, such as carrots, leeks, tomatoes and mushrooms will
darken the colour of a stock. Using too many of these vegetables may cause
your stock to be too green or too orange. In a brown stock, colour is
achieved by browning the bones and adding tomato paste.

For additional knowledge about the topic, Watch the video clip in:
https://www.youtube.com/watch?v=9F841OdtL00&feature=share&fbclid=IwAR137XRp-
HHggKjPaRKP3AjPLhsbRvP_

Let’s Dig In

Directions: Complete the crossword puzzle below by using the statements as

clues. Write your answer on a space provided.

GRADE 10 COOKERY Page | 10

 1) The most important
ingredient in a stock.
2) The other term of Burnt
onion.
3) Fish stock with acidic
agent.
4) It makes up the largest
portion of stock.
5) Frequently used when
putting together a
bouquet garni.

Let’s Remember

Directions: Make a brief explanation on the following questions below. Write

your answer on a separate sheet of paper and attach to the page of this
module.
1. What is the importance of stock in culinary world?
2. What is the difference between Bouquet Garni and Mirepoix?
3. What is the difference between brown stock and white stock?

Let’s Apply

Directions: Research or make your own recipe of stocks base on the lesson
that we had today. Write your answer on a separate sheet of paper and attach
to the page of module. Your answer will be graded based on the rubric below.

2 points 3 points 4 points 5 points

PREPARATION Did not measure out all Student completed most Student completed all the Student completed all
Preparation of all the ingredients and of the preparation steps, steps needed for the steps needed for
the things needed in have them lined up in did not line up the preparation but did not preparation and finished
cooking: order of use, ingredients in order of use time management within the allotted time
the ingredients Did not read recipe use
& kitchen tools before beginning
preparation, and missed
a lot of preparation
steps

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 COOKING Student did not focus on task at Student attempted to Student Student demonstrated
Step by step hand, left equipment on stove follow the recipe demonstrated proper cooking
demonstration of unattended, did not control heat, procedure but got proper cooking techniques,
the recipe did not follow the recipe distracted and was only techniques, completed all the
procedures procedures able to follow specific completed all the recipe procedures,
parts of recipe recipe procedures, and finished within the
procedures but did not use time allotted time
management
SAFETY Student did not demonstrate Student only Student Student demonstrated
& SANITATION proper safety and sanitation demonstrated some demonstrated safety and sanitation
Practice of proper practices such as using safety and sanitation proper safety and practices and ensured
safety & equipment in the appropriate practices sanitation practices they were practiced all
sanitation manner, handwashing, most of the time the while
techniques sanitizing, cleaning up as
needed, dishwashing, and final
clean-up

Let’s Evaluate

Directions: Identify the missing word/s that will make the statement accurate
and complete. Choose the letter of your answer and write it on the space
provided.

____1. The __________ of the stock makes it tasty and appetizing.

A. appearance C. ingredients
B. color D. smell
____2. __________ is a flavorful liquid that is used as base for soup and
sauces.
A. stock C. broth
B. water D. soup
____3. A mirepoix usually contains __________.
A. parsley, onion, thyme C. anise, carrots, potatoes
D. onion, celery, carrots D. garlic, onion, tomatoes
____4. __________ is from beef or veal bones that have been browned in
an oven made.
A. brown stock C. vegetable stock
B. white stock D. fish stock
____5. __________ refers to burnt onion.
A. Bouquet Garni C. Browned bones
D. Onion Brulee
B. Mirepoix
____6. The__________ uses fish as its main ingredient.
A. brown stock C. chicken stock

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 B. fish stock D. Ham stock
__________ should not be added to the stock because it causes
____7.
saltiness.
A. MSG C. spices
B. salt D. sugar
____8. The __________of stock should look tasty and appetizing.
A. appearance C. ingredients
B. color D. smell
____9. __________ is where the flavor and body of stocks come from.
A. mirepoix C. bones
B. bouillon D. herbs
____10. __________ helps dissolve connective tissues, and extract flavor
and body from bones.
A. mirepoix C. Meat and bones
B. acid product D. herbs and spices

Let’s Extend

Directions: To further enrich your learning on this lesson, watch the video clip
about how to make a stock at:
https://www.youtube.com/watch?v=yLqm1DLduuA
Take note of five (5) important things you have learned. Write your answer on
space provided below.

1. _______________________________________________________________
2. _______________________________________________________________
3. _______________________________________________________________
4. _______________________________________________________________
5. _______________________________________________________________

GRADE 10 COOKERY Page | 13

WEEK 2

Let’s Try

Directions: Determine whether the statement is true or false. If false, underline

the word/s that made the statement wrong and supply the correct word.

____1. Body of the stock is created when the collagen in the connective
tissues of bone dissolves.
____2. Always cool the stock before you store it.
____3. Use refrigerator to cool the stock.
____4. In reheating the stock, fat layer must not be scraped or removed.
____5. The good quality of a stock is based on its body, color, texture and
flavor.
____6. White stock is usually made from chicken bones.
____7. Vegetable stock often has neutral, but savory flavors.
____8. The fish bones are washed in hot water to remove surface
blood.
____9. Brown stock is made from chicken or pork bones.
____10. Fish fumet or fish stock is made from fish bones.

Week Perform Stocks

2 for Required Menu Items
This module will reinforce your knowledge and skills required to
perform various stocks. Each stock has their own special ingredients to use.
This ingredient/s contributes taste to the good quality of stocks.
Read and understand the content and instruction indicated in every
page of this module. Perform all the activities and let your parent or guardian
assist you if necessary. Have fun while learning.

WEEK 2
Learning Outcomes 2: Perform stocks for Required Menu Items
1.1. Proper cooling and storing of stocks
1.2. Perform/Demonstrate how to make:
(a) Brown stock

GRADE 10 COOKERY Page | 14

 (b) White stock
(c) Vegetable stock
(d) Fish stock

At the end of the module, you will be able to:

1. describe the proper cooling and storing of stock.
2. perform/demonstrate how to make:
(a) brown stock
(b) white stock
(c) vegetable stock
(d) fish stock

Let’s Recall

Directions: Fill the empty boxes with the correct answer. Use the information
provided in other boxes as clues.

Let’s Explore

Which among the four types of stocks is the easiest to prepare? Explain
why. Write your answer on separate sheet of paper and attach to the page of
this module.

GRADE 10 COOKERY Page | 15

 Let’s Elaborate

PROPER COOLING AND STORING OF STOCK

Proper cooling of stock

 Always cool stock before you store it.
 Stock should never be cooled in the refrigerator. A refrigerator is not
meant to cool hot foods. The stock will cool too slowly in a refrigerator.
This could allow bacteria to grow, making the stock unsafe to eat.
 To cool the stock, do the following:
1. Place the stockpot on a rack or on blocks in an empty sink.
Make sure the stockpot is balanced and will not spill. This is
called venting. It will allow cold water to move beneath and
around the pot as the sink fills with water.
2. Insert an overflow pipe over the drain to allow the water to
circulate.
3. Turn on the cold water tap.
4. Continue to run cold water into the sink, forcing the extra water
to drain out the overflow pipe as it becomes warm from the
stockpot.

Proper storing of stock

 When the stock is cool, transfer it to a plastic container with a tight-
fitting lid, and label and date it.
 Never place hot stock in a refrigerator to cool it. The steam and heat
may damage other foods. It may also damage your refrigerator, and can
raise the overall temperature inside the refrigerator.
 Stock can be stored for several days in a walk-in or reach-in refrigerator.
 Stock that has not been cooled correctly can spoil within six to eight
hours. Discard stock if you are unsure of its freshness.
 Remove the layer of fat before you use the stock. Fat rises to the surface
and becomes solid when a stock chills. This fat layer acts as a
preservative, keeping the stock below it fresh. However, the fat layer
must be scraped or lifted off before you reheat the stock. The fat will
not incorporate back into the stock when it is heated. Stock may also
be strained through cheesecloth to remove additional fat.
 Like other foods, stock should be reheated properly to help avoid
foodborne illness. Reheat stock to a temperature of 165°F (74°C) for at
least 15 seconds. Hold stock at a temperature of 135°F (57°C) or above
when it is to be used for service.

GRADE 10 COOKERY Page | 16

PERFORM/DEMONSTRATE HOW TO MAKE:

Brown Stock
Brown stock is made from beef or veal bones. These bones
are usually roasted before simmering. This will render out
some of the fats still attached to the bones. The best bones
to use are ones with lots of cartilage – the “knuckle bones”
in various leg joints, especially with animals less than one
year old. Acidic agents are commonly used to further
breakdown these cartilages.

Ingredients to prepare: Kitchen utensils to use:

2 kg Bones and trimmings; chicken  Stove
1 cup Tomato sauce  Stock pot
1 cup Tomato paste  Chopping board
1 tbsp Butter  Knife
1 tbsp Olive Oil  Fine Strainer
 Ladle
(Mirepoix)  Container
240 g Onion, diced
8 tbsp Carrot, diced
8 tbsp Celery, diced

(Bouquet Garni)
1 pc Dried bay leaf
¼ tsp Dried thyme
¼ tsp Peppercorns
7 stems Parsley
1 clove Garlic

Procedure to follow:

Roasting Procedure
Pan-roasting:
1. In medium heat, add the olive oil and butter. When the butter has melted,
add the beef bones. Do not turn the bones too often.
2. Scoop the excess fat that has come out from the beef bones.
3. When the bones have darkened, add the tomato sauce and paste.
4. Scoop out the excess fats.
5. Add in the mirepoix vegetables.
6. Continuously cook in the pan for two hours.
7. Add drops of water in the pan to slowly remove the fonds.
Oven Roasting
1. Pre-heat oven to 400 F.
2. Place beef bones on a roasting pan and brush with tomato paste.
3. Roast the bones for 30 minutes.
4. Add the mirepoix to the roasting pan and brush again with tomato paste.
5. Roast again for 30 more minutes.

GRADE 10 COOKERY Page | 17

Stock Procedure

1. Add the bones and mirepoix on a stockpot. Add water until it is

three inches above the bones.
2. Tie the bouquet garni and add in the onion brulee.
3. Bring the stock to a boil. Then to a low simmer. Continue simmering
for at least four hours.
4. Occasionally skim off the scum.
5. Strain through a chinois.
6. Let the stock chill in a container before defatting and clarifying.
7. To defat and clarify the stock, follow the video demonstration:
https://www.youtube.com/watch?v=PX3bNlqw5yc&feature=youtu.be

Watch a video demonstration on how to make brown stock in:

https://www.youtube.com/watch?v=locp3pk7Zn4&feature=youtu.be

White Stock
White stock is usually made from chicken bones. These
bones are blanched beforehand to get rid the impurities
in the bones that can cloud the stock.
White stocks should be as clear as possible so that the
liquid does not detract from the main ingredients of the
soup. Herbs and vegetables are often used to add their
own flavor accent to the finished stock.

Ingredients to prepare: Kitchen utensils to use:

1 kg Bones and trimmings; chicken  Stove
2L Water, cold  Stock pot
1 pc Onion Brulee  Chopping board
3 tbsp Butter  Knife
3 tbsp Olive Oil  Fine Strainer
 Ladle
(Mirepoix)  Container
120 g Onion, diced
4 tbsp Carrot, diced
4 tbsp Celery, diced

(Bouquet Garni)
1 pc Dried bay leaf
¼ tsp Dried thyme
¼ tsp Peppercorns
7 stems Parsley
1 clove Garlic

Procedure to follow:

GRADE 10 COOKERY Page | 18

1 In medium heat, add the butter and the olive oil.
2 Add the onion, carrot, and celery.
3 Roast the chicken lightly but not letting it brown.
4 Cover with cold water three inches above the chicken.
5 Add the bouquet garni and onion brulee in the stock.
6 Skim off the scum.
7 Strain through a fine strainer.
Watch a video demonstration on how to make white stock in:
https://www.youtube.com/watch?v=-pjLkBmt-Vg&feature=youtu.be

Vegetable Stock
Vegetable stock often has neutral, but savory flavors.
Some recipes recommend adding garlic and other
strong spices, but it is recommended to add these only
if the vegetable stock will be used in a specific dish.
Onions, carrots, celery and mushrooms are the ideal
starter vegetables for stock, but these can also be swap
for leeks, tomatoes or parsnips.

Ingredients to prepare: Kitchen utensils to use:

3 tbsp olive oil  Stove
2 pcs onion  Stock pot
4 stalks celery  Chopping board
3 pcs carrots  Knife
5 cloves garlic, minced  Skimmer/Strainer
6 sprigs fresh parsley  Ladle
4 sprigs fresh thyme  Container
2 pcs bay leaves
1 tsp black peppercorn
1 tsp salt
2.8 L water

Procedure to follow:
1 Roughly chop all the vegetables except garlic cloves.
2 In a large pot heat olive oil, then add chopped onions, chopped celery
and whole garlic cloves.
3 Cook over medium heat for 5-7 min, stirring frequently.
4 Add carrots, celery leaves, parsley, thyme, bay leaves, peppercorns
and salt.
5 Pour water and bring to a boil. Reduce the heat to low and simmer
for 1.5 – 2 hours.
6 Take the pot off the stove and remove all the vegetables with a slotted
spoon.
7 Set your strainer over a big bowl and Pour the stock through.
Watch a video demonstration on how to make vegetable stock in:
https://www.youtube.com/watch?v=J08xzwrDwCY

GRADE 10 COOKERY Page | 19

 Fish Stock
Fish fumet or fish stock is made from fish bones.
Preferably, these fish bones are from non-oily fish. The
fish bones are washed in cold water to remove surface
blood. Everything is then placed into a pot covered with
water. Some chefs will add lemon juice, dry white wine,
or parsley stalks to the usual ingredients.

Ingredients to prepare: Kitchen utensils to use:

250 g Lapu-lapu bones, rinse from blood  Stove
2L Water, cold  Stock pot
50 g Celery stalks, diced  Chopping board
50 g Celery leaves  Knife
1 pc Lemon wedge, sliced  Skimmer/Strainer
1 pc Onion  Ladle
1 tbsp White wine (or Apple Juice)  Container
1 tbsp Lemon juice

Procedure to follow:
1 Add all the ingredients in the stockpot before turning on the heat.
Note that the lemon juice should be added last.
2 Bring to a slow boil and skim.
3 Simmer for 30 minutes and strain through a cheesecloth.
Watch a video demonstration on how to make fish stock in:
https://www.youtube.com/watch?v=YrvKovESy3E&feature=youtu.be

Let’s Dig In

Directions: Complete the crossword puzzle below by using the statements as

clues. Write your answer on the space provided.

4 1) Stock should never be cooled in the

5
___________.
1
2) In making brown stock, the best bones
to use are ones with lots of cartilage
called “__________ bones”.
3) Discard stock if you are unsure of its
2
___________.
4) In making white stock, bones are
___________ beforehand to get rid the
3

GRADE 10 COOKERY Page | 20

 impurities in the bones that can cloud
the stock.
5) Always ________ stock before you store
it.

Let’s Remember

Directions: Make a brief explanation on the following questions below. Write

your answer on a separate sheet of paper and attach on the page of the
module.

1. What makes a good quality stock?

2. What practices must you observe when cooling a stock?
3. What practices must you observe when storing a stock?

Let’s Apply

Directions: Choose at least one type of stock and make a video demonstration
on how to make it. You may ask the assistance of your parent or guardian if
needed.
(a) Brown stock
(b) White stock
(c) Vegetable stock
(d) Fish stock

Your video demonstration will be graded based on the rubrics below.

Submit your videos on: ______________________________

2 points 3 points 4 points 5 points

PREPARATION Did not measure out all the Student completed most Student completed Student completed all
Preparation of all ingredients and have them lined of the preparation steps, all the steps needed the steps needed for
the things needed up in order of use, did not line up the for preparation but preparation and
in cooking: Did not read recipe before ingredients in order of did not use time finished within the
the ingredients beginning preparation, and use management allotted time
& kitchen tools missed a lot of preparation
steps

GRADE 10 COOKERY Page | 21

 COOKING Student did not focus on task at Student attempted to Student Student demonstrated
Step by step hand, left equipment on stove follow the recipe demonstrated proper proper cooking
demonstration of unattended, did not control heat, procedure but got cooking techniques, techniques,
the recipe did not follow the recipe distracted and was only completed all the completed all the
procedures procedures able to follow specific recipe procedures, recipe procedures,
parts of recipe but did not use time and finished within
procedures management the allotted time

SAFETY Student did not demonstrate Student only Student Student demonstrated
& SANITATION proper safety and sanitation demonstrated some demonstrated proper safety and sanitation
Practice of proper practices such as using safety and sanitation safety and sanitation practices and ensured
safety & equipment in the appropriate practices practices most of the they were practiced
sanitation manner, handwashing, time all the while
techniques sanitizing, cleaning up as
needed, dishwashing, and final
clean-up

Let’s Evaluate

Directions: Choose the missing word/s that will make the statement accurate
and complete. Write the letter of your answer on the space provided.

____1. Stock can be stored for __________ in a walk-in refrigerator.

A. two days C. one month

B. one week D. several days
____2. In making fish fumet, add all the ingredients in the ____________
before turning on the heat.
A. pots C. stockpot
B. sauce pan D. frying pan
____3. You should never place ____________ in a refrigerator to cool it.
A. cold stock C. new stock
B. hot stock D. warm stock
____4. In making brown stock, bones are usually _________ before
simmering.
A. grilled C. fried
B. boiled D. roasted
____5. Which ingredients are ideal starter in making vegetables stock?
A. onions, tomato, celery C. tomato, carrots, garlic
B. garlic, carrots, onions D. onions, carrots, celery
____6. In making brown stock, the best bones to use are ones with lots
of cartilage called “__________ bones”.

A. back C. body

GRADE 10 COOKERY Page | 22

 B. knuckle D. feet
____7. The fish bones are washed in _____________ to remove surface
blood.
A. warm water C. top water
B. hot water D. cold water
____8. In making fish stock, some chefs will add lemon juice, dry white
wine, or parsley stalks to the usual ___________.

A. combination C. mixture
B. ingredients
D. components
____9. Stock that has not been cooled correctly can spoil within _______
hours.
A. six to nine
C. six to eight
B. six to seven D. six to ten
____10. __________ is usually made from chicken bones.
A. white stock C. clear stock
B. brown stock D. warm stock

Let’s Extend

Directions: To further enrich your learning on this lesson, watch the video clip
about how to make a stock at:
https://www.youtube.com/watch?v=3TL_34FHcUo
Take note of five (5) important things you have learned. Write your answer on
space provided below.

1. _______________________________________________________________
2. _______________________________________________________________
3. _______________________________________________________________
4. _______________________________________________________________
5. _______________________________________________________________

GRADE 10 COOKERY Page | 23

References

Books and Printed Materials

 Technology and Livelihood Education: Cookery: Volume II By- Aida H.
Rondilla, Emma S. Avendaῆo and Elsa P. Roque 2016
 RBS Technology, Livelihood Education and Life Skills Series Home Economics
Technology IV by Dr. Jesse D. Dagoon and other sisters First Edition 2005
 Technical Vocational Livelihood Education-Cookery module II, Manual First
Edition 2016

Electronic Resources
 https://wps.prenhall.com/chet_nra_foundations_1/154/39652/1015
1124.cw/index.html
 https://www.youtube.com/watch?v=PX3bNlqw5yc&feature=youtu.be
 https://www.youtube.com/watch?v=-pjLkBmt-Vg&feature=youtu.be
 https://www.youtube.com/watch?v=locp3pk7Zn4&feature=youtu.be
 https://www.youtube.com/watch?v=YrvKovESy3E&feature=youtu.be
 https://www.youtube.com/watch?v=J08xzwrDwCY
 https://youtu.be/I6EXyUfUw54
 https://www.google.com/search?q=fish+stock&tbm=isch&ved=2ahUK
EwjTvcCg7bvsAhUh-WEKHaZjAtcQ2-cCegQIABAA&
 https://www.google.com/search?q=vegetable+stock&tbm=isch&ved=2
ahUKEwiYvIPi8bvsAhUG3pQKHYn5DoIQ2-cCegQI
 https://www.google.com/search?q=rubric+for+making+a+recipe&sa=
X&tbm=isch&source=iu&ictx=1&fir=22mgkZtVFMb1aM%252Co6mv
 https://www.youtube.com/watch?v=9F841OdtL00&feature=share&fb
clid=IwAR137XRp-HHggKjPaRKP3AjPLhsbRvP_
 https://www.youtube.com/watch?v=nqhY3MteE3M&feature=share&f
bclid=IwAR1CMCDvJ2-ovUv8XITSFeoOCHgtMtudH
 https://www.google.com/search?q=beef+brown+stock&tbm=isch&ved
2ahUKEwj7urX47LvsAhUHYZQKHabRAb
 https://www.rte.ie/lifestyle/recipes/2016/0509/787167-chicken-
stock-and-roast-chicken-stock/
 https://www.academia.edu/29846618/LM_Cookery_Grade_10

GRADE 10 COOKERY Page | 24

 Development Team of the Module

Writer: MRS. ANTHONET Q. MOSLARES, Master Teacher I

Content Editor: DR. SHARON T. NICOLAS, Head Teacher III
MR. FERNANDO Z. TABIA, Head Teacher IV
Language Editor: MRS. ROXANNE D. ROMERO
Reviewer: DR. ANGELA K. ALAMAN, Head Teacher VI
DR. RONALDO J. LASIN, Master Teacher I
Illustrators: MS. ATHENA MAE B. ABAD
MRS. MARY ANNE M. SARAGOZA

Layout Artist: MS. ATHENA MAE B. ABAD

HYBRID TEAM VALIDATORS:

JHS Team Leader Facilitator: DR. MELEDA H. POLITA, SDS (Ret.)
School Head In-Charge: DR. REA M. CRUZ, Principal IV
Content Validator/Editor: MR. SANTIAGO ALVIS, Principal II
Management Team: DR. MARGARITO B. MATERUM, SDS
DR. GEORGE P. TIZON, SGOD Chief
DR. ELLERY G. QUINTIA, CID Chief
MRS. VIRGINA L. EBOÑA, EPS-EPP/TLE
DR. DAISY L. MATAAC, EPS-LRMS/ALS

For inquiries, please write or call:

Schools Division of Taguig city and Pateros Upper Bicutan Taguig City

Telefax: 8384251
Email Address: [email protected]

GRADE 10 COOKERY Page | 25