Core Competencies UC2: Preparing stocks, sauces and soup

COMPETENCY BASED LEARNING MATERIAL

Sector:

TOURISM

Competency Area and Qualifications:
COOKERY NC II

Unit of Competency:
PREPARE STOCKS, SAUCES AND SOUP

Module Title:

PREPARING STOCKS, SAUCES AND SOUP

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT
AUTHORITY

BAGUIO CITY SCHOOL OF ARTS AND TRADES
GONZALO PUYAT SCHOOL OF ARTS AND TRADES

CONCEPTION VOCATIONAL SCHOOL

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HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in Prepare Stocks, Sauces and Soup. This module
contains training materials and activities for you to complete integrating the 21st
century skills on basic competencies Participate in Workplace information, Work in
Team Environment, Solve/Address General Workplace Problem, Develop Career and
Life Decisions, Contribute to Workplace Innovation , Present Relevant Information ,
Practice Occupational Safety and Health Policies and Procedures, Exercise Efficient
and Effective Sustainable Practices in the Workplace, Practice Entrepreneurial Skills
in the Workplace.
The unit of competency “Preparing Stocks, Sauces and Soup contains knowledge,
skills and attitudes required for a Cookery NC II. It is one of the specialized modules
in National Certificate level (NC II).
You are required to go through a series of learning activities in order to complete
each learning outcome of the module. In each learning outcome are Information
Sheets and Resources Sheets (Reference Materials for further reading to help you
better understand the required activities). Follow these activities on your own and
answer the self-check at the end of each learning outcome. You may remove a blank
answer sheet at the end of each module (or get one from your facilitator/trainer) to
write your answers for each self-check. If you have questions, don’t hesitate to ask
your facilitator/ trainer for assistance.

Instruction sheets:
The following instruction sheets may be used to enhanced the attainment of
your required competencies

Information Sheet – This will provide you with information (Concepts,
principles and other relevant information) needed for the acquisition of
knowledge contents.

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Task Sheet – a set of instructions that a trainee requires to perform
a single task.

Operation Sheet – This will guide you in performing single task,
operation process in a job.

Job Sheet – a set of instructions for the performance of a job. It is a
combination of tasks and/or operations needed to develop a product or
performance of a service or a combination of both.

Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in this
learner's guide because you have:

been working for some time

already completed training in this area.

If you can demonstrate to your trainer that you are competent in a particular skill or

skills, talk to him/her about having them formally recognized so you don't have to do

the same training again. If you have a qualification or Certificate of Competency from

previous trainings, show it to your trainer. If the skills you acquired are still current and

relevant to the unit/s of competency they may become part of the evidence you can

present for RPL. If you are not sure about the currency of your skills, discuss this with

your trainer.

At the end of this module is a Learner’s Diary. Use this diary to record important

dates, jobs undertaken and other workplace events that will assist you in providing

further details to your trainer or assessor. A Record of Achievement is also provided

for your trainer to complete or once you complete the module.

This module was prepared to help you achieve the required competency, in

organizing and preparing food in the kitchen preparation area or inside the laboratory.

This will be the source of information for you to acquire knowledge and skills in this

particular trade independently and at your own pace, with minimum supervision or

help from your instructor.

Document No. 02

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 Talk to your trainer and agree on how you will both organize the Training of this
unit. Read through the module carefully. It is divided into sections, which cover
all the skills, and knowledge you need to successfully complete this module.

 Work through all the information and complete the activities in each section.
Read information sheets and complete the self-check. Suggested references
are included to supplement the materials provided in this module.

 Most probably, your trainer will also be your supervisor or manager. He/she is
there to support and show you the correct way to do things.

 Your trainer will tell you about the important things you need to consider when
you are completing activities and it is important that you listen and take notes.

 You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice your new skills during regular work shifts. This way you
will improve both your speed and memory and also your confidence.

 Talk to more experienced workmates and ask for their guidance.

 Use the self-check questions at the end of each section to test your own
progress.

 When you are ready, ask your trainer to watch you perform the activities
outlined in this module.

 As you work through the activities, ask for written feedback on your progress.
Your trainer keeps feedback/ pre-assessment reports for this reason. When you

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have successfully completed each element, ask your trainer to mark on the
reports that you are ready for assessment.

 When you have completed this module (or several modules), and feel confident
that you have had sufficient practice, your trainer will arrange an appointment
with registered assessor to assess you. The results of your assessment will be
recorded in your competency Achievement Record

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TABLE OF CONTENTS 1
2-5
Cover Page 6-8
Introduction 9
Table Of Contents 10-13
List Of Competencies 14-16
Module Content 17-18
Summary Of Learning Outcome No. 1 19-20
Learning Experiences No. 1 21-23
Glossary
Information Sheet No. # 2.1-1 24-25
Types Of Flavoring Agents And Its Ingredients 26
Self-Check # 2.1-1
Answer Key # 2.1-1 27-34
Information Sheet # # 2.1-2
Classification /Types Of Stocks, And Glazes 35-36
Information Sheet # # # 2.1-3
Prepare Stocks, Glazes, Essences Required For Menu Items 37-38
Self-Check #2.1-3 39-40
41-42
Answer Key# 6.1-3
43
Information Sheet 2.1-3 44
Flavorings And Seasonings Used In Thickeners 45-47
Self-Check 2.1-3

Answer Key # 2.1-3

Information Sheet 2.1-4
Uses Of Flavoring Agents, Stocks, Glazes And Seasoning

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Job Sheet # 2.1-4-1 48-50

Performance Criteria Checklist For 51
Job Sheet 2.1-4-1 52-54
Job Sheet # 2.1-4 -2

Performance Criteria Checklist For 55
Job Sheet # 2.1-4-2 56-57
Job Sheet # 2.1-4-3

Performance Criteria Checklist For 58
Job Sheet # 2.1-4-3 59-61
Job Sheet # 2.1-4 -4

Performance Criteria Checklist For 62
Job Sheet Lo2.1-4-4 63-65
Job Sheet # 2.1-4-5

Performance Criteria Checklist For 66
Job Sheet 2.1-4-5
Summary Of Learning Outcome No. 2 67-70
Learning Experiences No. 2 71-72
Information Sheet # 2.2-1 73-74
Preparing Soups Required For Menu Items
Information Sheet 2.2-2 75-79
Classification Of Soups
Information Sheet 2.2-3 80-84
Ingredient Preparation And Presentation
Self-Check # # 2.2-3 85
Answer Key # # 2.2-3 86

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Job sheet # 2.2-1 87-88
Performance Criteria Checklist# 2.2-1 89
Job sheet # 2.2-2
Performance Criteria Checklist # 2.2-2 90-91
Job sheet # 2.2-3 92
Performance Criteria Checklist # 2.2-3
Job sheet # 2.2-4 93-94
Performance Criteria Checklist # 2.2-4 95
Job sheet # 2.2-5
Performance Criteria Checklist # 2.2-5 96-97
Summary Of Learning Outcome No. 3 98
Learning Experiences No. 3
Information Sheet # 2.3-1 99-100
Prepare Sauces Required For Menu Items 101
Information Sheet # 2.3-2
Types Of Sauces Required For Menu Items 102-105
Self-Check # 2.3 106-107
Answer Key # 2.3 108-117
Job sheet # 2.-1
Performance Criteria Checklist # 2.-1 118-122
Job sheet # 2.-2
Performance Criteria Checklist # 2.-2 123
Job sheet # 2.-3 124-125
Performance Criteria Checklist # 2.-3 126-127
Job sheet # 2.-4
Performance Criteria Checklist # 2.-4 128
Summary Of Learning Outcome No. 4 129-130

131
132-133

134
135-136

137
138-141

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Learning Experiences No. 4 142

Information Sheet # 2.4-1 143-146
Information Sheet # 2.4-2 147
Information Sheet # 2.4-3
Self-Check # 2.4-1 148-151
Answer Check # 2.4-1 152
Task Sheet # 2.4 153
Performance Criteria Checklist # 2.4 154
References 156

157-158

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TOURISM SECTOR
INDUSTRY SECTOR

NATIONAL CERTIFICATE LEVEL II
QUALIFICATION LEVEL

COMPETENCY-BASED LEARNING
MATERIALS

Clean and maintain kitchen Cleaning and maintain TRS512328
1. kitchen premises

premises

2. Prepare Stocks, sauces and Preparing stocks, sauces TRS512331
soup and soup

3. Prepare Appetizers Preparing Appetizers TRS512381

4. Prepare Salads and Dressing Preparing Salads and TRS512382
Dressing TRS512330

5. Prepare Sandwiches Preparing Sandwiches

6. Prepare meat dishes Preparing meat dishes TRS512383

7. Prepare vegetable dishes Preparing vegetable dishes TRS512384

8. Prepare egg dishes Preparing Egg Dishes TRS512385

9. Prepare starch dishes Preparing starch dishes TRS512386

10. Prepare poultry and game Preparing poultry and game TRS512333

11. Prepare seafood dishes Preparing seafood dishes TRS512334

12. Prepare desserts Preparing desserts TRS512335

13. Package prepared food Packaging of prepared TRS512340
foodstuff

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MODULE CONTENT

UNIT OF COMPETENCY : PREPARE STOCKS, SAUCES AND SOUPS

MODULE TITLE : Preparing stocks, sauces and soups

MODULE DESCRIPTOR :

Welcome to the module in preparing stocks, sauces and soups
under the competency on prepare stocks, sauces and soups.

This module will guide each trainee to acquire the knowledge,
skills and performance requirement necessary to prepare stocks,
sauces and soups in commercial cookery or catering operations.

This module contains four learning outcomes. Each learning
outcome contains learning activities for both knowledge and skills,
supported with information sheet, self-check activities and
job/operation sheet, gathered from different sources. Before you
perform the manual exercises, read the information/operation sheets
and answer the self-activities provided to confirm to yourself and to
your trainer that you are equipped with knowledge necessary to
perform the skills portion of the particular learning outcomes.

Upon completion of this module, you have to subject yourself
to your trainer for assessment. You will be given a certificate of
completion as a proof that you met the standard requirements
(knowledge and skills) for this module. The assessment could be
made in different methods, as presented in the competency
standards.

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NOMINAL DURATION : 24 hours
SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/trainees will be able to:
LO1: Prepare stocks, glazes, essences required for menu items.
LO2: Prepare soups required for menu item
LO3: Prepared sauces required for menu items
LO4: Store and reconstitute stocks, sauces and soups.

ASSESSMENT CRITERIA:

1. Ingredients and flavoring agents are identified for use according to
2. standard recipes and enterprise standard.
3. According to the enterprise standards variety of stocks, glazes and
4. essences can be produced.
5. Appropriate clarifying agents can be used.
6. Appropriate convenience products are used.
7. Correct ingredients are selected and assembled to prepare soups,
8. including stocks and prepared garnishes.
9. Varieties of soups are prepared in accordance to enterprise
standard.
TESDA QA Convenient products for clarifying and thickening agents are used
SYSTEM appropriately.
Evaluation of soups for flavor, color, consistency and temperature
are identified.
Presentation of soups at the right temperature, in cleaning service
ware w/out drips and spills, using suitable garnishes and
accompaniments.

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10. Varieties of hot and cold sauces are prepared from classical and
recipes based on the required menu.

11. Basic sauces
12. Variety if thickening agents and convenience products used

appropriately
13. Evaluation of sauces as to flavor, color and consistency and

problems identified and fixed according w/ enterprise policy.
14. Stocks, sauces and soups are stored correctly to maintain optimum

freshness and quality.
15. Stocks, sauces and soups are reconstituted to appropriate standard

of consistency

Pre-requisite:
Before going through this module, you must have to finish the following:
Basic Competencies:

1. Participate in Workplace information
2. Work in Team Environment
3. Solve/Address General Workplace Problems
4. Develop Career and Life Decisions
5. Contribute to Workplace Innovation
6. Present Relevant Information
7. Practice Occupational Safety and Health Policies and Procedures
8. Exercise Efficient and Effective Sustainable Practices in the

Workplace
9. Practice Entrepreneurial Skills in the Workplace

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Common Competencies:

1. Develop and Update Industry Knowledge
2. Observe Workplace Hygiene Procedures
3. Perform Computer Operations
4. Perform Workplace and Safety Practices
5. Provide Effective Customer Services

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LO1. PREPARE STOCKS, GLAZES AND ESSENCES REQUIRED FOR
MENU ITEMS

ASSESSMENT CRITERIA:
1. Ingredients and flavoring agents are used according to standards recipes

defined by the enterprise.
2. Variety of stocks, sauces, glazes, flavorings, seasonings are produced

according to the enterprise standards.

CONTENTS:
 Types of flavoring agents and its ingredients
 Classification /types of stocks, and glazes,
 Variety of flavoring and seasonings
 Uses of flavoring agents, stocks, glazes and seasoning.

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CONDITIONS: The students/trainees must be provided with the following:

EQUIPMENT TOOLS SUPPLIES &  Manuals
MATERIALS  Books
 LCD Projector  pots and pans Selection of stocks  Video
(Optional)  bowls and  Stocks
- dark (CD)
 Overhead measuring cups - light
Projector  weighing scales - beef
(Optional for  cleaning materials - chicken
lecture)  knife - vegetable
 chopping board - fish
 Television and  wooden spoon - sauces
multimedia  mixing bowl - basic and
player  linen finished sauces
 tea towels - reduced sauces
 Whiteboard  serviettes - thickened
 Applicable  table cloth sauces
 aprons - Hot, warm and
equipment as  uniforms cold emulsions
prescribed by Ingredients
Training hair restraints - Meat
regulation - toque, - Beef
- caps, - Pork
- hairnets - Poultry
- Seafood
- Roux
- Butter

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EQUIPMENT TOOLS SUPPLIES &
MATERIALS
- Flour
- Salt
- Pepper
- Sugar
- Thickening
agent
- Water
- Flavoring agent
- Glazes

METHODOLOGIES:

 Lecture/ demonstration
 Video viewing
 PowerPoint presentation

ASSESSMENT METHODS:

 Direct observation of the candidate while preparing stocks,
essences and glazes required for menu items.

 Tests on candidate’s knowledge of different kinds of stocks,
essences and glazes

 Review of portfolios of evidence and third party workplace reports of
on-the-job performance by the candidate

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LO1: PREPARE STOCKS, GLAZES, ESSENCES REQUIRED FOR MENU
ITEMS.

LEARNING EXPERIENCES/ACTIVITIES

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS
1. Read Information Sheets 2.1-1  Read information sheet. If you believe you

Types of flavoring agents and its understood the information sheet after
ingredients reading, do answer Self-Check 2.1-1

2. Answer Self-Check 2.1-1 of Learning  Compare answers to the answer keys. If

Outcome # 1 and compare answers to the you get all the correct answer then

Answer Key. proceed to the next Learning outcome. If

not, read again information sheets 2.1-1

3. Read Information Sheets 2.1-2  Read information sheet. If you believe you
Classification /types of stocks, and glazes understood the information sheet after
reading, do answer Self-Check 2.1-2

4. Answer Self-Check 2.1-2 of Learning  Compare answers to the answer keys. If

Outcome # 2 and compare answers to the you get all the correct answer then

Answer Key. proceed to the next Learning outcome. If

not, read again information sheets 2.1-2

5. Read Information Sheets 2.1-3  Read information sheet. If you believe you
Variety of flavoring and seasoning understood the information sheet after
reading, do answer Self-Check 2.1-3

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6. Answer Self-Check 2.1-3 of Learning  Compare answers to the answer keys. If

Outcome # 1 and compare answers to the you get all the correct answer then

Answer Key. proceed to the next Learning outcome. If

not, read again information sheets 2.1-3.

7. Read Information Sheet 2.1-4  Read information sheet. If you believe you
Uses of flavoring agents, stocks, glazes understood the information sheet after
and seasoning reading, do Job Sheet 2.1-4 – (1-5).

8. Do Job Sheet # 2.1-4-(1-5)  Validate performance with Performance
Criteria Checklist. If you perform the job
sheet correctly then proceed to the next
information sheet. If not perform again the
job sheet

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Term Explanation

Accompaniment Something that is served with a dish, on the side
Beurre Manie
Blend Uncooked flour and butter blended together, used to correct
thickening of a sauce

Combining multiple ingredients

Bouillon Beef or chicken stock that has not been clarified
Cartouche
Chinois Paper covering used to prevent skinning and catch any
foreign objects that might fall into mix

Cone strainer used to strain solids from liquids

Coagulation Setting of protein, eggs , flour, blood

Consistency Thickness of a mixture or sauce

Consume Clarified, clear stock that is served as soup
Controlled atmosphere
Convenience Products where the temperature is at a set level, under refrigeration
Emulsification or held at hot temperature above 60ºC
Something that is prepared

Combining of 2 normally separate ingredients, oil and water

Espagnole Brown Sauce

Estouffade French name for Brown stock of beef

Fonds Blanc French name for white stock

Fonds de Gibier French name for game stock

Fonds de Legumes French name for vegetable stock

Fonds de Poisson French name for Fish Stock

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Term Explanation
Fonds de Volaille
garnish French name for chicken stock
Glace de viande
Glace de volaille decoration of a dish
Liaison
Mouli French name for meat glaze
Puree
Roux French name for chicken stock

Simmer Egg and cream mixture used to thicken sauces off
Skim the heat
Starch A machine that is hand turned, used to puree solids

Food that is pulped by food processor, thick
liquidised food
Mixture of cooked flour and fat, used to thicken
liquids
Slow boiling

to remove from the top

found in vegetable matter, when heat is applied in
liquid, swells and hold liquid in suspension

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INFORMATION SHEET # 2.1-1
TYPES OF FLAVORING AGENTS AND ITS INGREDIENTS
Objective: By the end of this lesson, the trainees will be able
1. To select proper and correct ingredients in the preparation of stocks;
2. To use the ratio of ingredients in making a good stock; and
3. To follow the steps in stock making.

STOCKS
What is a ‘stock’?

Stocks are used throughout the culinary
world as the basic liquids used in cooking
dishes for human consumption.

Stock is a flavoured and aromatic liquid.

The quality of the stock will depend on the

quality of the ingredients used to produce and

the skill and expertise of the cook making the stock. Figure 1.chicken stock –
https://www.100daysofrealfood.com/recip

e-homemade-chicken-stock/

Good quality ingredients can be used but is bad practices are used then the
quality will not be in the stock.

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Flavour is extracted from the flesh that is still attached to the bones, when bones are
used and also from the extras that are used to make stocks.
Extras might include vegetables and aromatics which are added for their flavour and
aroma attributes.

Clarity is the purity that can be obtained when some stocks are made and correct
processes have been followed. If boiled too much rather than just poaching calcium
can leach from bones and so ‘cloud’ the stock making the stock unclear.
The following ingredients are used in the following stocks:

1. Bones
2. Mirepoix |mɪərˈpwɑː|
3. Aromatics
4. Water.

The following stocks may have these
ingredients:

1. Chicken Figure 2.Ingredients for stocks
2. Beef https://www.theinternationalkitchen.com/blog/mirepoix/
3. Game
4. Fish
5. Veal

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Ratio of ingredients used to make a good
stock

1. 10 litres water Figure 3Mirepoix-https://busylittlebee.ca/mirepoix/
2. 5kg Bones, flesh needs to be

attached to bones
3. 2 kg Mirepoix |mɪərˈpwɑː|

Onion, carrot, celery
4. Aromatics
5. Peppercorns
6. Herbs.

Ways on how to prepare stocks

1. Sometimes bones are roasted in oven to give a stronger
flavour.

2. Stocks are always started in cold water. This is to allow
for the transfer of flavour out of the bones and flash into
the water.

3. If hot water is used then the flesh will seal and close the
pores in the flesh and less flavour will be extracted

4. Stocks will be cooked for various times:
 Fish stocks 20 minutes
 Chicken stocks 2-4 hours
 Beef stocks 8-12 hours.

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SELF-CHECK # 2.1-1
Fill in the blanks: Select the correct answer from the choices listed below in each
item. Encircle the correct answer.

1. A _________ is made from chicken, veal, beef or game bones and vegetables, all

of which are caramelized before being simmered in water with seasonings. The

stock has a rich, dark color.

A.Fumet

B.Court Bouillon

C.Brown stock

D. White Stock

2. A mirepoix is a mixture of ________

A.Onions

B.Carrots

C.Mushrooms

D.Garlic

3. A mixture of diced onions, carrots, celery, and smoked bacon or ham is called

______

A.Mirepoix

B.Fond

C.Matignon

D. Stock

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4. A ________ is made by simmering chicken, veal, or beef bones in water with
vegetables and seasonings.
A.Fumet
B.White stock
C.Stock
D. Brow

5. The quality of a stock is judged by which characteristics?
A.Body
B.Clarity
C.Flavor
D.Color

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ANSWER KEY # 2.1-1

1. C - Brown Stock

2. A AND B – Onion and Carrots

3. A – Mirepoix |mɪərˈpwɑː|

4. C – Stock

5. B- Clarity

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INFORMATION SHEET # 2.1-2
CLASSIFICATION /TYPES OF STOCKS, AND GLAZES
Objective: By the end of this lesson, the trainees will be able
1. To classify the types of stocks and its glazes;
2. To identify the kind of stock; and
3. To follow the steps in stock making considering the kind.

After reading this information sheet, you must be able to classify the types of stocks
and its glazes.
Stocks found in the kitchen:

1. Chicken stock
2. Beef stock
3. Fish stock
4. Vegetable stock
5. Veal stock
6. Game stock
7. Stock syrup
8. Convenience stock
9. Master stocks.

These are the basis of all sauces and soups Figure 4straining stocks-
used in the kitchen. Casseroles and braises https://saucemagazine.com/a/41843/the-weekend-project-
stocking-up-on-stock

will also have stocks added for extra flavour.
From these basic stock basic ‘mother sauces’ will be made and derivatives sauces will

be made from the mother sauce

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What is required to make a good quality stock?
1. Good quality ingredients
2. Skill and Expertise of staff
3. Time

Some stocks can be made in 20 minutes cooking time while others may take 8-12
hours to extract the flavours and structural ingredients that are required in a good
stock.

What is required in a good stock?

1. Flavour
2. Clarity
3. Structural component attributes.

Structural component attributes is the gelatine that is acquired from the collagen.
When collagen is cooked in water for long periods of time it will break down and
dissolve into the liquid and form gelatine.
This gelatine will cause liquids to set or solidify when cooled. The amount of gelatine
to liquid will determine the density of the gel and how hard the liquid will set.

KINDS OF STOCKS:

1. White stock (fond blanc) is prepared by

placing the ingredients directly into the

cooking liquid. Sauce made from white

stock is called white sauce. They are

made from white meat or poultry, veal

bones, chicken carcasses combined with Figure 5White Stock-
aromatic vegetables. https://www.thefrenchcookingacademy.com/recipe/white-
chicken-stock/

Document No. 02

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2. Brown stock, (fond brun) the ingredients
are first browned in the oven and then added
to the liquid. Sauces made with a brown
stock are named brown sauces. This is
made with beef, veal, poultry meat and
bones and vegetable that been brown in fat
and had liquid added to them. They are used
to make brown sauces and gravies, for

Figure 6Brown Stock-

brown stews, for deglazing fried meat, and https://www.food.com/recipe/basic-brown-stock-

232694

for making glazes by reduction.

3. Fish stock is made from with fish trimmings,
including bones, skin, and heads, (excluding
the gills as they are bitter. They are
simmered for 30-45 minutes with aromatic
vegetables and herbs. Overcooking will
destroy the flavor of the fish stock.

Figure 7Fish Stock-
https://www.reluctantgourmet.com/fish-stock-recipe/

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4. Vegetable stock- this is made from
boiling vegetables and aromatic herbs
that have first been gently fried in butter.

You can also make fish sauces and soups. Use
good quality fish stock or use the cooking juice
of mussels or clams. (Note: one cup of
mussels or clams juice replaces it for four
cups of fish stock.)

Figure 8Vegetable Stock -
https://blog.misfitsmarket.com/2020/01/06/one-pot-
vegetable-stock/

NOTES:
1. Do not cook your meat stocks on high heat just simmer.

2. Skim the foam from time to time.

3. Use good quality of ingredients to have a good stock.

4. Beef stock let boil then simmer for 3hrs.

5. Chicken stock let boil and simmer for 2hrs.

6. Fish stock and vegetable stock let boil then simmer for 30min

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KINDS OF STOCKS AND USES

STOCKS USES
1. Chicken stock
 Use for making soups
2. Vegetable stock  Use for making sauces
3. Fish stock  For cooking rice or risotto
 Braising vegetables
 Braising poultry

 Use for making sauces
 Use for making soups

 Use for making fish soups
 Use for making chowders
 Use for making sauces

4. White veal stocks  Use for making veal velouté
5. Court bouillon
 Use for making sauces
6. Turkey stock
 Use for making soups

 Use for poaching
 Fish
 Seafood
 Vegetables
 Eggs
 Some delicate meats

 Use for making turkey gravy

 Use for making soup

 Use for making turkey chili

7. White stock  Use for classical sauces:
 Allemande

 Supreme

8. Brown stock  It is the basis of brown sauce or
Espagnole

 Use in preparing Demi-Glace

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OTHER STOCKS
1. Vegetable stocks

Only vegetables are used. No strongly flavoured ingredients. Formulas will vary from
kitchen to kitchen.

2. Game stocks
Carcasses of game animals and birds might be used to make stock for game sauce.
These tend to be roasted before being placed into pot with mirepoix, aromatics red
wine and water.

3. Master stocks
These are an Asian cooking liquids that can have secret ingredients but basic
ingredients might be chicken stock, soy sauce, cooking wine and aromatics like
ginger, garlic, cinnamon and lemon grass.

4. Sugar syrup of Stock syrup
Sugar syrup can be found in all kitchens. The strength will vary and will be decided
by the pastry chef of head chef of the establishment.
Nominal sample is 1 part water and 1 part sugar.

5. Convenience stocks
Convenience products are used as substitutes for freshly made products, i.e. soups,
stocks and sauces. They are meant to save labour and may save some food costs.
While they do not match the quality of freshly made products, they serve a purpose
for some larger institutions who appreciate the ‘convenience’
of pre-made products.

Convenience products are particularly useful for
‘emergency’ situations.

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Convenience stocks and boosters come in several forms, e.g. powder, granules,
liquid and blocks or cubes.

They are considered to be useful as a flavour additive, giving strength to a
weak flavoured stock or sauce.

From a quality perspective, they can tend to be high in salt and preservatives, which
will affect flavour, especially if the instructions are not followed.

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STOCKS AND SAUCES
FISH STOCK

BEURRE BLANC FISH VELOUTE
↓ ↓

DILL/CHIVES/PARSLEY /BASIL FISH CREAM SAUCE
↓
BEURRE BLANC
↓

TOMATO BASIL BEURRE BLANC MUSTARD CREAM FISH SAUCE

VEGETABLES STOCK
↓↓ ↓

CHIMI CHURRI SAUCE TOMATO CONCASSE BECHAMEL SAUCE
↓

TOMATO BASIL SAUCE

CHICKEN AND BEEF STOCK
VELOUTE SAUCE

↓↓

TOMATO CONCASSE CREAM SAUCE
↓ ↓

TOMATO BASIL SAUCE MUSHROOM, CELERY, CHEEZE,

BASIL, CHIVES

BROWN VEAL STOCK

↓↓

REDWINE SHALLOTS SAUCE PEPPERCORN SAUCE

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INFORMATION SHEET # 2.1-3
PREPARE STOCKS, GLAZES, ESSENCES REQUIRED FOR MENU ITEMS
Objective: After reading this information sheet, you must be able to classify the
types of stocks and its glazes.
PREPARING A STOCK
1. Start the stock in cold water- Add the
bones to the pot and cover by a few inches
with cold water. Cold water should always
be used as it will draw out impurities and
dissolve them. As the water heats up these
impurities coagulate and then can be
skimmed off the surface. If the water level
drops below the bones during cooking add
water to cover them.

2. Simmer the stock gently- All stocks Figure 9Clear stock by Erick Putz

should be brought to a quick boil and then reduced to a simmering temperature of

85°C. Simmering will maintain as nice clear stock and allow the ingredients to

release their flavors and blend with the liquid. Excessive boiling will cause

impurities (fat and blood) to blend with the liquid causing a cloudy stock.

3. Skimming frequently- Removing the impurities that rise to the surface; fats,

blood.

4. Adding mirepoix and herbs- Adding these ingredients with a few hours left in

the cooking time will allow the flavors to be release but not overcooked and

muddled. Salt should not be added to a stock for a few reasons; as the stock

simmers it is naturally reducing which if salted could lead to a salty finished stock.

If the stock is going to be reduced as with glace de viand then it will be so salty

that it would not be fit for use.

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5. Straining the stock- Now that the stock is cooked you must remove the liquid
from the pot without disturbing the bones. If using a proper stock pot which will
have a spigot at the bottom your fine but with a standard pot there a few simple
procedure to follow;

a. skim as much of the impurities off the top as possible
b. using a large ladle, ladle the stock into a strainer lined with several layers

of cheesecloth
c. DO NOT STIR THE STOCK
6. Storing- Most stocks are made and then stored for later use, so great care must
be taken as to not promote bacterial growth or souring (going bad).

a. place the stock in a clean container
b. placing the container on a rack and in the sink ¼ way filled with cold water

will help bring down the temperature quicker (remember the Danger Zone)
c. stir the stock frequently which will circulate the cold with the hot
d. once cooled store the stock in the fridge covered for 1 week or frozen for

several months.
e. if a layer of fat forms on the surface just remove this before using
f. home stocks can be stored in multiple small plastic containers or frozen in

ice cube trays and then stored in Ziploc bags for latter use.

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SELF- CHECK 2.1-3
I. Multiple Choices: Encircle the letter of the correct answer from the

choices listed below in each item.

1. They are made from white meat or poultry, veal bones, chicken carcasses
combined with aromatic vegetables.
a. White stock
b. Brown stock
c. Fish stock

2. This is made from boiling vegetables and aromatic herbs that have first
been gently fried in butter.

a. Brown Stock
b. Vegetable stock
c. White stock

3. It is the basis of brown sauce or Espagnole. Use in preparing Demi-
Glace

a. Turkey stock
b. Court bullion
c. Brown stock

4. Use for poaching fish, seafood, vegetables, eggs and some delicate
meats.
a. Chicken Stock
b. Court Bullion
c. Fish Stock

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5. Flavored, seasoned liquid derived from meat, poultry, fish or vegetables,
usually cooked that are served as a dish itself.
a. Stocks
b. Soup
c. Sauces

II. Enumeration: Give the following information about stock making.

1. Kinds of stocks and their uses.
2. Give at least 5 principles and techniques in preparing and cooking

stocks.

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ANSWER KEY # 2.1-3

I. Multiple Choices
1. a
2. a
3. c
4. b
5. c

II. Enumeration

1. a. Chicken stock
 Use for making soups
 Use for making sauces
 For cooking rice or risotto
 Braising vegetables
 Braising poultry

b. Vegetable stock
 Use for making sauces
 Use for making soup

c. Fish stock
 Use for making fish soups
 Use for making chowders
 Use for making sauces
d. White veal stocks
 Use for making veal velouté
 Use for making sauces
e. Court bouillon
 Use for poaching

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 Fish
 Seafood
 Vegetables
 Egg
2. a. Prepare all the ingredients and utensils first before you start making stocks.
b. Be sure that all the bones are in the cooler while preparing, since bacteria
growth grows rapidly in warm places and the danger zone for meat is between 5 to
65° C. Cover them with Cling wrap to avoid contamination.
c. For chicken stocks use the back bones, the neck or the carcass of a roasted
chicken.
d. The bone knuckles/knee cup, hips and other joints are best for veal soup
because they produce most collagen. e. For fish stocks use the bones from fish that
are not oil

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INFORMATION SHEET 2.1-3
VARIETY OF FLAVORING AND SEASONING
Objective: By the end of this lesson, the trainees will be able
1. To apply the different flavorings and seasonings used in thickeners;
2. To identify the characteristics of stocks; and
3. To follow the steps in stock making considering the kind.

After reading this information sheet, you must be able use Variety of flavoring and

seasonings in stock making.

Flavorings and seasonings used in thickeners

1. Bouquet garni - herbs and vegetables

wrapped together, and tied

2. Sachet- spices and herbs wrapped in

cheese cloth and tied

3. Mirepoix- a mixture of vegetables that

aid in flavoring a stock.

4. Gelatin- a mixture of proteins extracted

from boiling bones. It forms a jelly like

substance used as a thickener in the

food industry.

5. Court bouillon- simmering vegetables

in water with an acid (lemon and clam Figure 10Flavoring and Seasoning
juice) used to poach fish…

6. Glaze – is the reduction and concentration of a stock. Glace de viande is the

most commonly used term which is simply a reduced brown stock until it is

dark and thick (will coat the back of a spoon)

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CHARACTERISTICS OF STOCKS

1. Body- Obtained by dissolving meat proteins in

water.

2. Flavor- Obtained by using a mirepoix, spices

and herbs. Roasting bones will help build flavor.

Certain vegetables and herbs will add different

flavors so be careful of what you add.

3. Clarity- Obtained by removing impurities

through blanching or by skimming. Skimming

is removing the foam that forms on the surface

of the stock. Chicken, more than other bones,

are blanched (brought up to a boil) rinsed in Figure 11Clear Stock

cleaned cold water and then used to make a stock. This blanching helps remove

the blood which will make your stock cloudy.

4. Color- Certain vegetables like carrots and tomatoes will color your stock. Be

careful when using these ingredients if making a white stock. Roasting the bones

will give you a nice deep rich color. Your final product should be determining

which type of stock you are making.

5. Commercial Bases- Commercially produced flavor bases are widely used in

food service operations. They are powdered or dehydrated flavorings added to

water to create stocks or when used in smaller amounts to enhance the flavor of

sauces and soups.

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SELF-CHECK 2.1-3
Identification: identify the following, write your answers on the spaces provided.

__________1. Commercially produced flavor bases are widely used in food service
operations.
___________2 Obtained by removing impurities through blanching or by skimming.
___________3. Removing the foam that forms on the surface of the stock.
___________4. Mixture of vegetables that aid in flavoring a stock.
___________5. Mixture of proteins extracted from boiling bones. It forms a jelly like
substance used as a thickener in the food industry.
___________6. Spices and herbs wrapped in cheese cloth and tied
___________7. Simmering vegetables in water with an acid (lemon and clam juice)
used to poach fish…
___________8. The reduction and concentration of a stock. Glace de viande is the
most commonly used term which is simply a reduced brown stock until it is dark and
thick (will coat the back of a spoon
___________9. Herbs and vegetables wrapped together, and tied
___________10.Obtained by dissolving meat proteins in water.

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ANSWER KEY # 2.1-3

1. Commercial Bases
2. Clarity
3. Skimming
4. Mirepoix
5. Gelatin
6. Sachet
7. Court bouillon
8. Glaze
9. Bouquet garni
10. Body

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INFORMATION SHEET 2.1-4
USES OF FLAVORING AGENTS, STOCKS, GLAZES AND SEASONING

Objective: By the end of this lesson, the trainees will be able
1. To apply the uses for broth and stocks;
2. To use seasonings and flavoring in stock making; and
3. To follow the steps in stock making considering the kind.

USES FOR BROTHS AND STOCKS

1. There is a difference between broth
and stocks. Technically, stocks use
meat bones, while broths do not.
But they are interchangeable.

2. I personally prefer boxed stocks.
They come in aseptic packaging that
doesn't need refrigeration until the
box is opened. Then the stock can
be stored in the refrigerator for 2

Figure 12Clear Stock- www.frenchcookingacadamy.com

weeks. If you want to store it longer
than that, freeze the stock in ice cube trays, then package them in ziplock
freezer bags for up to a year.
3. You can remove excess fat from stocks or broths by refrigerating the package
before opening. Then, whether the stock is in a box or a can, the fat will be a
solid disc on top of the broth. Simply remove and discard the fat, then use the
broth.
4. Use chicken, beef, or vegetable broth to cook rice. The rice will have a
marvelous flavor, and I think it is tenderer than rice cooked with plain water.

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5. Cook couscous and hydrate cracked wheat with broths or stocks. Again, this
adds so much flavor and not too many calories.

6. Stocks and broths can be used to reheat leftover stir-fries. Use a small
amount over high heat, and add the leftover food; quickly and gently stir-fry
until heated.

7. You can 'sauté' in stocks or broths. Use the same amount of liquid as oil the
recipe calls for. Watch the food carefully, because the stock evaporates while
the oil doesn't, so the food may burn or overcook.

8. Baste chicken, beef, or pork while it's roasting in the oven with broths or
stocks to add more flavor and to keep the meat moist.

9. Moisten leftover casseroles with a few spoonful’s of broth and stock before
reheating in the oven, in the microwave, or on the stovetop

USES OF SEASONINGS AND FLAVORING IN STOCK MAKING

1. Spices and herbs should be used to
enhance the natural flavor of food--not
disguise or obscure it. Many herbs and
spices can complement a dish and each
other; however, be selective in their
combinations. Avoid using too many at
one time.

2. Use a dry spoon to remove the portion
required.

3. Do not sprinkle seasoning directly from

the container into a steaming pot. The

rising moisture may diminish the Figure 13spices and herbs -https://www.etsy.com/sg-
potency of the spice or herb remaining en/listing/29144631/herbs-and-spices-spices-and-herbs-
herbs

in the jar, or may cause it to clump or spoil more quickly.

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4. Crush leaf herbs, such as oregano, thyme or basil, in your hand before use for
a more immediate release of flavor.

5. Herbs may be added near the end of cooking for more distinct flavor, or at the
beginning for more blended flavors.

6. Ground spices and herbs release their flavors readily. In long cooking dishes,
such as stews

VISIT THE LINKS FOR VIDEOS

1. Knife Skills, Stocks ,Sauces and Soup
https://www.youtube.com/watch?v=ojZIgseX7Xo

2. Thickening Agents https://www.youtube.com/watch?v=cg7TixnIwYM
3. Four Stocks, Four Ways: How-to Make a Homemade Stock

https://www.youtube.com/watch?v=yLqm1DLduuA
4. Broth and Stock Difference https://www.youtube.com/watch?v=kLiXg6sDu7Y
5. Tips of Freezing Stocks https://www.youtube.com/watch?v=k5bKexVBIaM

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JOB SHEET # 2.1-4-1
Preparing Stocks

Objective: After the demonstration, you must be able to prepare Brown Stock

according to the set standards in the culinary kitchen.

Name Brown Stock Preparation Time 20minutes
Code STOCKS SAUCES SOUPS
Yield 5L Cooking Time 4 hours
Equipment Burner, stock stove

INGREDIENTS SPECIFICATIONS UNITS QUANTITY
Beef bones Fresh kg 3
Calves feet Fresh kg 1
Sachet bag Fresh pc 1
CORN oil L
Mirepoix fresh kg 0.100
Tomato paste kg .500
Whine, red Cooking type L
Water L 0.050
Salt Iodized ½
5

TOOLS AND EQUIPMENT
1. Chopping board
2. Weighing scale
3. Skimmer
4. Chef knife
5. Chinois
6. Stove
7. Utility bowls
8. Stock pot

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 49 of
SYSTEM 160

Developed by: Revision No:
MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA

Procedure 1
1. Cut BEEF bones and calves feet into walnut size
2. Wash, sanitize and rinse vegetables
3. Cut vegetables into mirepoix
4. Make sachet bag consisting of peppercorns, cloves, thyme, bay leaves,
parsley stems and rosemary.

Procedure 2
1. Heat oil and roast veal bones and calves feet slowly by using tilting pan,
convection oven or roasting oven,
2. Add mirepoix and continue roasting.
3. Pour off excess fat.
4. Add tomato paste and continue roasting.
5. Deglaze with wine and reduce.
6. Add cold water and bring to simmer.
7. Add sachet bag and salt
8. Simmer stock for approximately 2 – 3 hours.
9. Skim stock frequently.
10. Strain through cheesecloth and cool stock down immediately or use for
further preparations.

Safety Precautions
1. Apply the proper knife skills.
2. Use proper utensils and tools.
3. Proper handling of food and proper method of cooking.
4. Proper carrying of heavy pot.

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 50 of
SYSTEM 160

Developed by: Revision No:
MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA