Core Competencies UC2: Preparing stocks, sauces and soup

JOBSHEET # 2.2-5
Objectives: At the end of the training period, the trainees were able to prepare
varieties of Soups, according to the set standards in the culinary kitchen
Supplies: Meat, vegetables, bread, condiments, dairy products, herbs and spices
Equipment: Fully equipped kitchen
Pre-caution: Wear proper PPE

Name CREAM OF CAULIFLOWER Date
Code Tested
Recipe #
Yield Ur recipe #

INGREDIENTS SPECIFICATIONS UNITS QUANTIT
Y
Cauliflower All purpose grams 50
Butter Onion, carrots, celery Tbsp. 1
Flour Vegetable Tbsp.
Matignon grams 1
Stock ml
Salt 15
Pepper All purpose Tbsp.
Cream 300

TT

TT

1

MISE en PLACE :
 Wash, rinse and cut the vegetables needed.
 Measure all the ingredients needed.

METHOD:
1. In a pan heat butter then sauté matignon. Dust with flour to make a roux,
cooked for 2-3 minutes.

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 101 of
SYSTEM 160

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

2. Add stock and the cauliflower. Simmer for 5-10 minutes or until cauliflower
is tender. Cool down for 5 minutes.

3. Put it in a blender then puree. Strain then put it back in a pan, simmer
4. Add the cream then season with salt and pepper.
5. Serve then garnish with croutons.

Assessment method:
 Direct observation of the candidate
 Written or oral questioning
 Review of portfolios of evidence

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 102 of
SYSTEM 160

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

PERFORMANCE CRITERIA CHECKLIST # 2.2-5

Mark the box that corresponds to the performance of the trainee. YES NO

Can the trainee.....
1. Wash, rinse and cut the vegetables needed?

2. Measure all the ingredients needed?

3. In a pan heat butter then sauté matignon and Dust with flour to
make a roux, cooked for 2-3 minutes?

4. Add stock and the cauliflower and Simmer for 5-10 minutes or until
cauliflower is tender. Cool down for 5 minutes?

5. Put it in a blender then puree and Strain then put it back in a pan,
simmer?

6. Add the cream then season with salt and pepper?
7. Serve then garnish with croutons?

8. Observe proper handling of food?

9. Present food following proper techniques?

10. Store food properly?

Competent Not yet competent

Name of trainee_______________________________ Date:__________________

Name of trainer:______________________________ Date:__________________

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 103 of
SYSTEM 160

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

LO3. PREPARED SAUCES REQUIRED FOR MENU ITEM

Figure 28 Natural Sauceshttps://www.123rf.com/photo_92061946_collage-of-different-natural-sauces.html

ASSESSMENT CRITERIA:

1. Variety of hot and cold sauces are prepared from classical and
contemporary recipes based on the required menu items

2. Derivatives were made from mother sauces
3. Variety of thickening agents, seasonings and flavorings were used

appropriately
4. Sauces were evaluated for flavor, color and consistency and related

problems are identified and addressed

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 104 of
SYSTEM 160

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

CONTENTS:

 Variety of hot and cold sauces
 Classifications of sauces
 Variety of thickening agents
 Common problems on sauce and how to identify and rectify them
 Common culinary terms on sauce and which are used in the industry
 Use of various stocks and bases for a variety of sauces
 Principles and techniques of producing sauce
 Organizational skills and teamwork
 Safe work practices
 Hygienic principles and practices

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

EQUIPMENT and TOOLS SUPPLIES & MATERIALS LEARNING
MATERIALS
EQUIPMENT Stocks and sauces Manuals
- LCD Projector - Stocks Books
o Beef stock Video (CD)
(Optional) o Chicken stock
- Overhead Projector o Fish stock
o Vegetable stock
(Optional for lecture) o Brown stock
- Television and - Sauces
o White
multimedia player o Brown
- Whiteboard o Red
- Applicable equipment o Yellow

as prescribed by
Training regulations

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 105 of
SYSTEM 160

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

EQUIPMENT and TOOLS SUPPLIES & MATERIALS LEARNING
MATERIALS

TOOLS Thickening agents
- pots and pans - Fat flour
- bowls and measuring o Roux
o Beurre manie
cups - Starch - water
- weighing scales o Flour-water
- cleaning materials o Starch – water
- knife o Liaison
- chopping board - Convenience products
- wooden spoon o Bases
- mixing bowl o Bouillon cubes or
- linen powders
- tea towels o Flavor enhancers
- serviettes o Demi glaze
- table cloth Flavoring packs –
- aprons sinigang, menudo,
- uniforms etc.

hair restraints
- toque,
- caps,
hairnets

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 106 of
SYSTEM 160

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

METHODOLOGIES:

 Lecture/ demonstration
 Video viewing
 Power Point Presentation

ASSESSMENT METHODS:

 Direct observation
 Tests on candidate’s knowledge of different sauces
 Review of portfolios of evidence and third party workplace reports of

on-the-job performance by the candidate

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 107 of
SYSTEM 160

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

LO3: PREPARED SAUCES REQUIRED FOR MENU ITEMS
LEARNING EXPERIENCES/ACTIVITIES

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS
1. Read Information Sheets 2.3-1  Read information sheet. If you believe you

Types of flavoring agents and its understood the information sheet after

ingredients reading, do answer Self-Check 2.3-1

2. Answer Self-Check 2.3-1 of Learning  Compare answers to the answer keys. If

Outcome # 3 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 2.3-1

3. Read Information Sheets 2.3-2  Read information sheet. If you believe you

Classification /types of stocks, and glazes understood the information sheet after

reading, do answer Self-Check 2.3-2

4. Answer Self-Check 2.3-2 of Learning  Compare answers to the answer keys. If

Outcome # 3 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 2.3-2

5. Read Information Sheets 2.3-3  Read information sheet. If you believe you
Variety of flavoring and seasoning understood the information sheet after
reading, do answer Self-Check 2.3-3

6. Answer Self-Check 2.3-3 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 2.3-3.

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 108 of
SYSTEM 160

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

7. Read Information Sheet 2.3-4  Read information sheet. If you believe you
Uses of flavoring agents, stocks, glazes understood the information sheet after
and seasoning reading, do Job Sheet 2.3-4 – (1-5).

8. Do Job Sheet # 2.3-4-(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

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 109 of
SYSTEM 160

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

INFORMATION SHEET # 2.3-1
PREPARE SAUCES REQUIRED FOR MENU ITEMS
Objective: By the end of this lesson, the trainees will be able
1. To identify the structure and functions of sauces;
2. To identify the ingredients in sauces; and
3. to follow the steps in preparing thickeners used in sauces.

SAUCES AND GRAVIES

Figure 29Different Sauces -www.frenchcooking.com

 Sauces and gravies are thickened liquids or stocks.
 They are served with meat, fish, poultry, vegetables, and desserts to add flavor

and garnish.

Structure and Functions of Sauces
Sauce is a flavorful liquid, usually thickened that is used to season, flavor and
enhance other foods. It adds:

1. Moistness
2. Flavor
3. Richness
4. Appearance (color and shine)
5. Appeal

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 110 of
SYSTEM 160

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

A. INGREDIENTS USED IN PREPARATION OF SAUCES AND GRAVIES:
1. Liquids–Vegetable juice, fruit juice, milk,
meat or poultry stock may be used.

 Liquid and browned particles from meat

drippings should be added to stock for

flavour and colour.

 In large quantity preparation, liquid

should be just below boiling point when

thickening agent is added because

most starches thicken immediately in

180°F. to 190°F. Figure 30Stocks and sauces

https://www.bcit.cc/site/handlers/filedownload.ashx?moduleinstance

id=8388&dataid=29491&FileName=soups_and_Sauces_Chapter_
20.pdf

NOTE: It is important to keep the temperature of the reconstituted non-fat dry milk to

just below the boiling point because the proteins in milk tend to coagulate at boiling

temperature and give the sauce a rough texture.

2. Thickening Agents

a. Roux is a French word for a mixture of flour
and fat, cooked to eliminate the raw, uncooked
taste of flour.

(1) Light or Cold Roux–a smooth
mixture of melted fat and flour. It may be
cooked, but should not be browned.

(2) Brown Roux–a browned mixture of Figure 31Thickening Agents for Sauces-
fat and flour. Flour is added to hot fat and https://www.shiveshskitchen.com/2015/08/types-of-thickening-
cooked over low heat until a golden brown agents.html
colour is formed, about 10 minutes with
continuous stirring to prevent scorching. Roux
may also be browned in 350°F. To 375°F.
Oven (about 30 minutes).

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 111 of
SYSTEM 160

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

b. Paste–a lump-free mixture made by whipping corn starch or flour into cold water
or other liquids.

3. Fats–Fat gives flavor, body, and a finish
to sauces and gravies. Fat is also valuable
because it separates the starch granules and
decreases the chance of lumping. Whenever
possible, use fat from meat or poultry
drippings. Separate clear fat from meat or
poultry drippings to use in roux. Butter,
margarine, or shortening may also be used.
DO NOT use meat juice; it causes lumps.

Figure 32Flavored oil https://extension.colostate.edu/topic-
areas/nutrition-food-safety-health/flavored-vinegars-and-oils-9-
340/

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 112 of
SYSTEM 160

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

Four Stages of Roux

Figure 33Photo by: Allrecipe

From left to right: white roux, blond roux, brown roux, and dark brown roux
a. The white stage is reached once the flour loses its raw smell, after about 5
minutes of cooking and stirring. Although slightly grainy in texture, it is much
smoother than it was at the beginning. The mixture is bubbling vigorously and
the color is a little paler than when the clarified butter and flour were first
combined.
b. The blond stage is reached after about 20 minutes of continuous cooking and
stirring. The bubbles are beginning to slow, and the aroma has taken on
nuances of popcorn or toasted bread. The roux is now tan colored, very
smooth, and thinner than it was at the white stage.
c. The brown stage is reached after approximately 35 minutes of cooking and
stirring. It be a peanut butter-brown color and its aroma is more pronounced
and sharper than the nutty nuances of blond roux. The roux is now thinner,
and the bubbling has slowed even more.
d. The dark brown stage is reached after about 45 minutes of cooking and
stirring. It is the color of melted milk chocolate. Its aroma will also mellow from
the strong, roasted flavor of brown roux and will actually smell a little like
chocolate. The roux is no longer bubbling, and is very thin.

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 113 of
SYSTEM 160

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

HOW TO MAKE ROUX

Roux takes just a few minutes to make. Whether you are making just enough for a
single dish, or a batch to divide and freeze for later, the proportions of ingredients
are the same: 1 part oil or fat and 1 part all-purpose flour, by weight. If you
have a kitchen scale, this is easy to measure. If you do not have a kitchen scale,
use measuring cups or spoons to measure 1 part oil or fat and 1-3/4 parts all-
purpose flour.

1. Begin by heating 2 tablespoons oil or fat in a saucepan over medium heat until a
pinch of flour sprinkled into the oil will just begin to bubble.

Figure 34 Figure 35Photo by: Meredith

2. Then, whisk in 3-1/2 tablespoons of flour to form a thick paste the consistency of
cake frosting. Continue whisking as the roux gently bubbles and cooks to the
shade desired. Do not allow the roux to bubble too vigorously, or it will burn rather
than brown.

Figure 36 Figure 37 Photo by: Meredith

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 114 of
SYSTEM 160

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

3. Adding Liquid

Figure 37Photo by: Meredith

After cooking roux, you'll usually add a liquid ingredient to make a sauce (milk
added to white roux, for example, makes white sauce).

4. To ensure lump-free thickening when making sauces, the liquid ingredient
should be cold or room temperature, and slowly whisked into the hot roux. Do
this by adding the liquid a little at a time, whisking until smooth between each
addition, until the roux forms a thin paste, then whisking in the remaining liquid
and bringing the mixture to a simmer. Cold or room temperature roux is simply
whisked into a simmering soup or sauce until it dissolves. These methods ensure
the roux is incorporated slowly and the mixture will not form lumps.

5. Roux begins to thicken soon after it is combined with a liquid, but it must be
simmered for 10 to 20 minutes in order to reach its full flavor and thickening
potential. This additional cooking time allows the flour to soften and absorb the
liquid, resulting in a silky smooth soup or sauce. If the simmering time is too
short, the flour in the roux will remain grainy.

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 115 of
SYSTEM 160

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

PROCEDURE IN CLARIFYING BUTTER
1. Place butter into a small, heavy-bottomed pan. Turn

heat to medium-low. Let the butter melt slowly. This
will take a few minutes-- don't rush it by raising the
heat. Low and slow is the way to go! Don't stir the
butter as it melts, just let it be.

2. Once the butter is completely melted, you'll notice a
foamy white layer has formed on the top. Use a
spoon to skim that foam from the surface of the
butter, being careful to leave behind the golden
butterfat.

3. Skim as much of the foam as possible from the
surface. Don't worry if a few specks are left behind,
you will strain those away later. If you'd like, you can
use the solids you have skimmed in another dish to
add flavor-- it can be tossed with warm pasta, on
rice, or on fresh hot popcorn.

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 116 of
SYSTEM 160

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

4. Remove the butter from heat and allow to rest for 5
minutes. Meanwhile, place a wire mesh strainer
over a heat-safe bowl. Line the strainer with several
layers of cheesecloth. If you don't have cheesecloth
on hand, use a coffee filter-- it will take longer to
strain through, but it's just as effective.

5. Tilt the pan gently and slowly pour the melted butter
through the cheesecloth. You only want to pour the
golden fat through the cheesecloth, skimming away
the leftover bits of foam.

6. When you get to the bottom of the pan, you'll notice
more milk solids. Do not pour those through the
cheesecloth-- stop when you run out of butterfat and
only the solids remain.

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 117 of
SYSTEM 160

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

7. Pour clarified butter into a container and seal. Store
in the refrigerator. Butter will solidify at cooler
temperatures, but can easily be returned to liquid by
warming.

B. METHODS USED IN PREPARATION OF SAUCES AND GRAVIES:

Sauces and gravies should be cooked in a heavy saucepan, double boiler, steam-
jacketed kettle or stock pot.

1. Combining Sauces and Gravies
a. Roux and Paste–When sauces or gravies are prepared in more than 1/2 gallon
volumes, it is preferable to add the near-boiling liquid slowly to the roux or paste
while stirring with wire whip. Follow recipe directions, cook ingredients at low heat,
stirring constantly until mixture is smooth, thickened, and no longer has a starchy
taste.

2. Prevention of skin on surface of sauce or gravy–Cover with lid immediately, or
spread a thin film of melted butter, margarine, or shortening over surface. Whip
thoroughly before serving.

3. Reheating Sauces or Gravies–Cold sauces and gravies will scorch easily over

direct heat.

If possible, reheat in double boiler, steam-jacketed kettle, or over hot water, stirring

occasionally.

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 118 of
SYSTEM 160

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

4. Adjustments–If sauce or gravy is too thin, sprinkle a small amount of potato
granules into hot mixture, stirring constantly. A mixture of corn starch and cold water
may also be added, stirring constantly until mixture no longer has a starchy taste. If
sauce or gravy is too thick, thin with a small amount of hot liquid.

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 119 of
SYSTEM 160

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

INFORMATION SHEET # 2.3-2
TYPES OF SAUCES REQUIRED FOR MENU ITEMS
Objective: By the end of this lesson, the trainees will be able
1. To identify the types of sauces;

2. To use proper tools, utensils and equipment in soup preparation; and

3. To present soup within industry standard.

After reading this information sheet, you must be able to classify the types of sauces
required for menu items.

TYPES OF SAUCES

Figure 38 Types of Sauces -www.dreamtime.com

1. Mornay
[mawr-ney]

This isn’t a mother sauce, but it is a riff off the
classic béchamel. Add cheese to that creamy
sauce and it just became the perfect base for
mac and cheese or cheesy nachos. For the
smoothest texture, give your mornay a whirl in
the blender (or use an immersion blender) to
really incorporate all that cheese into the sauce

Figure 39 Mornay Sauce -
https://www.wikihow.com/Make-Mornay-Sauce

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 120 of
SYSTEM 160

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

2. Veloute [vəluˈte]

This dairy-free version of béchamel is one
of most underrated mother sauces. It’s
infrequently used as a topping sauce, but
it’s the base of many soups and sauces. It’s
a simple combination of roux with any kind
of light stock—chicken, fish or vegetable.
You’ll definitely recognize this sauce if
you’re a Swedish meatball fan.

Figure 40Chicken Veloute sauce
https://www.thespruceeats.com/chicken-veloute-of-the-five-mother-
sauces-996087

3. Espagnole [es-puhn-yohl]

Also known as brown sauce, this sauce

begins with a dark roux, softened mirepoix

vegetables (onions, carrots and celery),

tomato paste and dark stock. The result is a

rich and indulgent gravy that makes the best Figure 41Espagnole
starting point for a number of meaty sauces https://www.thefrenchcookingacademy.com/recipe/espagnole-sauce-
or soups. recipe/

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 121 of
SYSTEM 160

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

4. Demi-Glace [\ ˈde-mē-ˌglas]

Take your espagnole a little bit further and
you’ll have demi-glace—a restaurant chef’s
secret weapon for making everything taste
crazy good. Once you make your espagnole,
add in an equal part of veal stock and reduce
the mixture by half. It’s an incredible sauce to
serve with steak, especially if you add red
wine or mushrooms to the mix

Figure 42Demi Glace-
https://commons.wikimedia.org/wiki/File:Demiglace.jpg

5. Tomato

Unlike modern-day tomato sauce, the mother

sauce version of tomato sauce starts with salt

pork and roux. Then, it simmers for hours upon

hours, creating a lovely, thick sauce that

perfectly smothers pasta or breaded chicken. If
you’re looking to keep things gluten-free, feel

free to skip the roux—just make sure you

simmer long enough to thicken things up.

Figure 43Tomato Sauce -https://www.mrfood.com/Relishes-
Sauces-Seasonings/Blender-Tomato-Sauce-6296

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 122 of
SYSTEM 160

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

6. Hollandaise sauce - No roux
involved—just an emulsion of eggs
and fat (similar to making aioli). It’s
most popular on everyone’s favorite
brunch dish, but it’s also a killer
vegetable topper or a substitute for
mayo in potato salad.

Figure 44Hollandise Sauce -
https://downshiftology.com/recipes/hollandaise-sauce/

A. Leading sauces Sauce Families Leading Sauce
Liquid
Thickening Agent = Bechamel Sauce
Milk + White Roux = Veloute´
+ White or Blond Roux = Brown Sauce or
White Stock + Brown Roux
Espagnole
Brown Stock = Tomato Sauce
= Hollandaise
Tomato w/ stock + Roux
Butter + Egg Yolks

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 123 of
SYSTEM 160

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

VISIT THE LINKS FOR VIDEOS

1. Mother Sauces https://www.youtube.com/watch?v=gTqT-bkrKTU
2. French Steak Sauce Recipes https://www.youtube.com/watch?v=s-aMfgZhZZk
3. Hollandaise Sauce https://www.youtube.com/watch?v=7RV-LnbaOwk
4. The Science Behind the Perfect Cheese

Saucehttps://www.youtube.com/watch?v=kUDALaHqhxQ

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 124 of
SYSTEM 160

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

SELF-CHECK # 2.3
Answer all the following questions given.

5. Define a glaze

___________________________________________________________________

6. Define an essence

___________________________________________________________________

7. Name 2 sauces for fish

___________________________________________________________________
_
8. What is the thickening ingredient in most sauces?
___________________________________________________________________
9. Name 3 accepted colors for roux

___________________________________________________________________
6. What is a liaison?
___________________________________________________________________

7. When is a liaison added to a dish?
___________________________________________________________________

8. What is the thickening agent in a veloute?

___________________________________________________________________

9. Define a Hollandaise sauce

___________________________________________________________________
10. What are the basics of a good sauce?

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 125 of
SYSTEM 160

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

ANSWER KEY # 2.3

1. Define a glaze

Concentrated clarified

stock.
2. Define an essence

Flavor of product with no or little color.
3. What is the thickening ingredient in most

sauces?

Starch

4. Name 3 accepted colors for roux

Blanc, fawn, brown

Blond, fawn, brown.

5. What is a liaison?
Mixture of egg and
cream.

6. When is a liaison added to a

dish?

When the dish has come off the

boil.
7. What is the thickening agent in a

veloute?

Roux.
8. Define mayonnaise

Cold emulsion of egg yolk vinegar and oil.
9. Define a Hollandaise sauce

A warm emulsion of egg yolk, an acidic reduction and melted butter.
10. What are the basics of a good sauce?

A good sauce will:

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 126 of
SYSTEM 160

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

Be well
flavored

Bond thinly to the dish
Impart moisture to the dish
Have a pleasant mouth feel
Be pleasing to the eye
Have good viscosity properties

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 127 of
SYSTEM 160

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

JOBSHEET # 2.-1
Objectives: At the end of the training period, the trainees were able to prepare
varieties of Five Mother Sauces, according to the set standards in the culinary
kitchen
Supplies: Meat, vegetables, condiments, dairy products, herbs and spices
Equipment: Fully equipped kitchen

Name VELOUTE Date
Code Tested
Recipe #
Yield Ur recipe #

INGREDIENTS SPECIFICATIONS UNITS QUANTITY
Onions White, brunoise grams 10
Stock 100
Flour Chicken ml ½
Butter ½
Salt Tbsp. TT
Cayenne pepper TT
Pepper Tbsp. TT

MISE en PLACE :
 Wash, rinse and cut the vegetables needed.
 Measure all the ingredients needed.

METHOD:
1. Melt butter in a stock pot
2. Sauté onion in butter. Add flour mix well and sauté briefly.
3. Add cold stock and stir well
4. Bring to a boil and simmer, stirring frequently until thick but not too thick.

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 128 of
SYSTEM 160

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

5. Season to taste with salt, pepper and cayenne. Strain through fine strainer
and serve.

Assessment method:
 Direct observation of the candidate
 Written or oral questioning
 Review of portfolios of evidence

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 129 of
SYSTEM 160

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

PERFORMANCE CRITERIA CHECKLIST # 2.-1

Mark the box that corresponds to the performance of the trainee.

Can the trainee..... YES NO
1. Melt butter in a stock pot?

2. Sauté onion in butter and add flour mix well and sauté briefly?

3. Add cold stock and stir well?

4. Bring to a boil and simmer, stirring frequently until thick but not too
thick?

5. Season to taste with salt, pepper and cayenne. Strain through fine
strainer and serve?

6. Melt butter in a stock pot?

7. Sauté onion in butter and add flour mix well and sauté briefly?

8. Observe proper preparation of food items?

9. Observe proper handling of food?

10. Store food properly?

Competent Not yet competent

Name of trainee: ______________________________ Date: __________________

Name of trainer: _____________________________ Date: ___________________

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 130 of
SYSTEM 160

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

JOBSHEET # 2.-2
Objectives: At the end of the training period, the trainees were able to prepare
varieties of Five Mother Sauces, according to the set standards in the culinary
kitchen
Supplies: Meat, vegetables, condiments, dairy products, herbs and spices
Equipment: Fully equipped kitchen

Name TONKATSU SAUCE Date
Code Tested
Recipe #
Yield Ur recipe #

SPECIFICATIONS UNITS QUANTITY
Brown
INGREDIENTS Cup 1/8
Ketchup Tbsp. 1
Soy sauce Tbsp. 1
Sugar Tsp 1
Mirin TT
Salt Tbsp. TT
Pepper 2
Water

MISE en PLACE :
• Measure all the ingredients needed

METHOD:
1. In a small pan combine all the ingredients, simmer until sugar is dissolve
2. Season to taste.

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 131 of
SYSTEM 160

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

Assessment method:
 Direct observation of the candidate
 Written or oral questioning
 Review of portfolios of evidence

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 132 of
SYSTEM 160

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

PERFORMANCE CRITERIA CHECKLIST # 2.-2 YES NO
Mark the box that corresponds to the performance of the trainee.
Can the trainee.....

1. Measure all the ingredients needed?

2. Combine all the ingredients?

3. Simmer until sugar is dissolve?

4. Well-seasoned?

5. Observe proper preparation of food items?
6. Observe proper handling of food?
7. Store food properly?

Competent Not yet competent
Name of trainee: ______________________________ Date: __________________
Name of trainer: _____________________________ Date: ___________________

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 133 of
SYSTEM 160

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

JOBSHEET # 2.-3
Objectives: At the end of the training period, the trainees were able to prepare
varieties of Five Mother Sauces, according to the set standards in the culinary
kitchen
Supplies: Meat, vegetables, condiments, dairy products, herbs and spices
Equipment: Fully equipped kitchen

Name HOLLANDAISE Date
Code Tested
Recipe #
Yield Ur recipe #

INGREDIENTS SPECIFICATIONS UNITS QUANTIT
Y
Egg yolk clarified Pc/s 1
Butter ml
lemon 100
Water
Salt TT
Cayenne pepper
TT

TT

TT

MISE en PLACE :
 Wash, rinse and cut the vegetables needed.
 Measure all the ingredients needed.

METHOD:
1. In a double boiler whisk the egg yolk until puff.
2. Then pour a stream line of clarified butter while whisking.
3. Season to taste with lemon, water, salt and cayenne.

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 134 of
SYSTEM 160

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

Assessment method:
 Direct observation of the candidate
 Written or oral questioning
 Review of portfolios of evidence

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 135 of
SYSTEM 160

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

PERFORMANCE CRITERIA CHECKLIST # 2.-3

Mark the box that corresponds to the performance of the trainee.

Can the trainee..... YES NO
1. Wash, rinse and cut the vegetables needed?

2. Measure all the ingredients needed?

3. In a double boiler whisk the egg yolk until puff?

4. Then pour a stream line of clarified butter while whisking?

5. Season to taste with lemon, water, salt and cayenne?

6. Observe proper preparation of food items?

7. Observe proper handling of food?

8. Store food properly?

9. Observe proper preparation of food items?

Competent Not yet competent

Name of trainee: ____________________________ Date: __________________

Name of trainer: ____________________________ Date: ___________________

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 136 of
SYSTEM 160

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

JOBSHEET # 2.-4
Objectives: At the end of the training period, the trainees were able to prepare
varieties of Five Mother Sauces, according to the set standards in the culinary
kitchen
Supplies: Meat, vegetables, condiments, dairy products, herbs and spices
Equipment: Fully equipped kitchen

Name BECHAMEL SAUCE Date
Code Tested
Recipe #
Yield Ur recipe #

INGREDIENTS SPECIFICATIONS UNITS QUANTITY
Clarified butter All purpose grams 25
Flour grams 25
Milk small Ml 400
Bay leaf Pc/s 1
White onion Pc/s 1
Clove dash
salt TT
Pepper TT
Nutmeg TT

MISE en PLACE :
 Wash, rinse and cut the vegetables needed.
 Measure all the ingredients needed.

METHOD:
1. Heat the butter in a heavy sauce pot over low heat. Add flour and make a white

roux. Cool roux slightly.
2. Gradually add the milk to the roux, beating constantly.

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 137 of
SYSTEM 160

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

3. Bring the sauce to a boil, stirring constantly. Reduce heat to a simmer.
4. Stick the bay leaf to the onion with clove and add to sauce. Simmer at least 10

minutes or, if possible, 15 minutes or more. Stir occasionally while cooking.
5. Adjust consistency with more hot milk, if necessary.
6. Season very lightly with salt, nutmeg, and white pepper. Spice flavors should not

dominate.
7. Strain the sauce through a chinois or through a strainer.
Assessment method:

 Direct observation of the candidate,
 Written or oral questioning,
 Review of portfolios of evidence

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 138 of
SYSTEM 160

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

PERFORMANCE CRITERIA CHECKLIST # 2.-4 YES NO

Mark the box that corresponds to the performance of the trainee.

Can the trainee.....
1. Heat the butter in a heavy sauce pot over low heat?
2. Add flour and make a white roux. Cool roux slightly?
3. Gradually add the milk to the roux, beating constantly?

4. Bring the sauce to a boil, stirring constantly. Reduce heat to a
simmer.

5. Stick the bay leaf to the onion with clove and add to sauce?

6. Adjust consistency with more hot milk?

7. Season very lightly with salt, nutmeg, and white pepper?

8. Strain the sauce through a chinois or through a strainer?

10. Observe proper preparation of food items?

11. Observe proper handling of food?

12. Store food properly?

13. Observe proper preparation of food items?

Competent Not yet competent

Name of trainee: _____________________________ Date: __________________

Name of trainer: ____________________________ Date: ___________________

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 139 of
SYSTEM 160

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

LO4. STORE AND RECONSTITUTE STOCKS, SAUCES AND SOUPS

ASSESSMENT CRITERIA:

2. Stocks, sauces and soups are stored correctly at the right temperature to
maintain optimum freshness and quality

3. Stocks, sauces and soups are re-heated/reconstituted to appropriate standards
of consistency

CONTENTS:

 Hygienic principles and practices

 Storing and reconstituting procedure for stocks, sauces and soups

 Logical and time efficient work flow

TESDA QA COOKERY NC II Date Developed: Document No. 02 Page 140 of
SYSTEM PREPARE STOCKS, Issued by: 160
SAUCES AND SOUP Developed by:
MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L. OCASION
CRISTINA P. RIVERA

 Principles and techniques of storing stocks and sauces according to
industry standards

 Organizational skills and teamwork
 Safe work practices

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

EQUIPMENT AND TOOLS SUPPLIES & MATERIALS

EQUIPMENT Selection of stocks and Stocks and sauces
- LCD Projector sauces: - Stocks
Stocks o Beef stock
(Optional) o Chicken stock
- Overhead Projector - dark o Fish stock
- light o Vegetable stock
(Optional for lecture) - beef o Brown stock
- Television and - chicken - Sauces
- vegetable o White
multimedia player - fish o Brown
- Whiteboard - sauces o Red
- basic and finished o Yellow
- LEARNING
MATERIALS sauces Thickening agents
- reduced sauces - Fat flour
- Manuals - thickened sauces o Roux
- Books - Hot, warm and cold o Beurre manie
- Video (CD) - Starch - water
emulsions o Flour-water
TOOLS Soups o Starch – water
o Liaison
- pots and pans - Thin
- Clear
- Consommé

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 141 of
SYSTEM 160

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

EQUIPMENT AND TOOLS SUPPLIES & MATERIALS

- bowls and measuring - Naturally thick - Convenience
cups - Artificially thickened products
- Specialty soups – o Bases
- weighing scales o Bouillon cubes or
- cleaning materials bouillabaisse, powders
- knife chowders, etc. o Flavor enhancers
- chopping board o Demi glaze
- wooden spoon o Flavoring packs –
- mixing bowl sinigang,
- linen menudo, etc.
- tea towels
- serviettes
- table cloth
- aprons
- uniforms

hair restraints
- toque,
- caps,

hairnets
METHODOLOGIES:

 Discussion/ demonstration
 Video viewing
 Power Point presentation

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 142 of
SYSTEM 160

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

ASSESSMENT METHODS:

 Direct observation of the candidate while reconstituting stocks, sauces and
soups

 Demonstration of sample dishes prepared by the candidate
 Written or oral questions to test candidate’s knowledge on sauces, soups

and stocks
 Review of portfolios of evidence and third party workplace reports of on-

the-job performance by the candidate, e.g. menus

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 143 of
SYSTEM 160

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

LO4: STORE AND RECONSTITUTE STOCKS, SAUCES AND SOUPS.

LEARNING EXPERIENCES/ACTIVITIES

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read Information Sheets 2.4-1  Read information sheet. If you believe you

understood the information sheet after

reading, do answer Self-Check 2.4-1

2. Read Information Sheets 2.4-2  Read information sheet. If you believe you

understood the information sheet after

reading, do answer Self-Check 2.4-2

3. Read Information Sheets 2.4-3

 Read information sheet. If you believe you
understood the information sheet after
reading, do answer Self-Check 2.4-3

4. Answer Self-Check 2.4 of Learning

Outcome # 4 and compare answers to the  Compare answers to the answer keys. If

Answer Key. you get all the correct answer then

proceed to the next Learning outcome. If

not, read again information sheets 2.3-3.

5. Do Task Sheet # 2.4  Validate performance with Performance
Criteria Checklist. If you perform the task
sheet correctly.

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 144 of
SYSTEM 160

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

INFORMATION SHEET 2.4-1
STORE AND RECONSTITUTE STOCKS, SAUCES AND SOUPS
Objective: By the end of this lesson, the trainees will be able
1. To follow the proper cooling of stocks, sauces and sauce;
2. To store stocks following the right procedure; and
3. To follow hygienic principles and practices in sauce making.

After reading this information sheet, you must be able to store and reconstitute
stocks, sauces and soup.

When cooling soups it is important to apply the 2hour-4 hour rule.
The 2/4 hour rule
Cooling Food
To be observed when preparing large quantities of food to be cooled down and
stored before further use.
“A food business must, when cooling cooked potentially hazardous food, cool the
food:
a) Within 2 hours – from 60C to 21C; and
b) Within a further 4 hours – from 21C to 5C.”

 Soups produced from animal products will be

high in protein so will need to be cooled

rapidly to minimise possibility of bacteria

growing to a dangerous level.

 Soups thickened with starch are liable to

fermentation if kept warm for extended Figure 45Cooling of Stocks-

periods. https://loganskitchen.com/2012/04/01/making-chicken-
stock/

 When cooling product needs to be placed into shallow containers with a wide

surface area.

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 145 of
SYSTEM 160

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

 If not rapid cooling equipment is available then the wide shallow containers will
allow the heat to dissipate quicker.

 Stirring occasionally helps to let the heat out and prevents skins from forming on
surface.

 When room temperature has been reached the product should be placed into
refrigeration until a temperature of 5°C has been recorded.

 Then the products can be placed into larger
storage containers for better storage.

 All products must be labelled with name and
date of manufacture.

 Soups can be kept fresh in cool environment
for up to 3 days, if longer storage is required
then freezing is required.

 All containers that are used for storage of
food must be of food grade standard

 Stainless steel is best but good quality food
grade plastic container are acceptable

 Plastic containers must be in good condition with no cracks or scratches
 Containers must be able to be sealed easily and securely
 Soups can be stored in containers larger than sauces

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 146 of
SYSTEM 160

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

 Soups are best stored in smaller
containers

 Small containers for soups allows for
portions to be removed from controlled
environment and heated to serving
temperature without too much being
wasted

 The size of the storage containers will be
determined by the rate of usage:

1 litter
5 litters
10 litters
STORAGE OF STOCKS/SAUCES

 Cool the stock as quickly as possible by
 Set the pot in a sink with block under it, to

allow cold water to flow under the pot
 Run cold water into the sink not higher

than the level of the stock.
 Stir the stock occasionally
 When cool, refrigerate the stock in

covered container. Stock will keep 2-3
days if properly refrigerated. Stock can be
frozen and will keep for several months.
 Pour glazes into clean container, cool,
cover and refrigerate. If properly stored, it
will keep for several weeks. It can also be Figure 46Storing Stocks and Sauces
frozen.

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 147 of
SYSTEM 160

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

 Strain sauce through a china cap lined with cheesecloth. Cover or spread
melted butter on surface to prevent skin formation. Keep hot in bain- marie or
cool in a cold water bath for later use.

HYGIENIC PRINCIPLES AND PRACTICES IN SAUCE MAKING

1. Make sure all equipment is perfectly clean.
2. Hold sauce no longer than 1 ½ hours. Make only enough to serve in this time,

and discard any that is left over.
3. Never mix an old batch of sauce with a new batch.
4. Never hold hollandaise or béarnaise or any other acid product in aluminium. Use

stainless-steel containers.

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 148 of
SYSTEM 160

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

INFORMATION SHEET 2.4-2
STORE AND RECONSTITUTE STOCKS, SAUCES AND SOUPS

Objective: By the end of this lesson, the trainees will be able
1. To follow the proper labelling of stocks, sauces and
sauce;
2. To follow the required in labelling food items.
3. To store and reconstitute stocks, sauces and soup.

LABELLING
 Labelling of product reduces the possibility of confusion.

Allows for better stock control:
 Rotation of stock through storage area.

What is required on a label for ‘in Figure 47Labelled Stocks and Sauces-
house’ storage? https://www.simplyrecipes.com/recipes/how_to_freeze_soup_beans_a
nd_broth/
1. Name of product
2. Date of manufacture
3. Name of person responsible for

manufacture
4. Date of freezing; if frozen
5. Recommended ‘use by date’
6. Any allergenic ingredients.
7. If the product is going to be sold

outside of premises then more
information is required.

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 149 of
SYSTEM 160

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

INFORMATION SHEET 2.4-3
STORE AND RECONSTITUTE STOCKS, SAUCES AND SOUPS

Objective: By the end of this lesson, the trainees will be able
1. To follow the proper thawing of stocks, sauces and sauce;
2. To identify the proper containers and tools in storing food items; and
3. to store and reconstitute stocks, sauces and soup.

Storage of stocks and sauces

1. All soups are capable of
going ‘off’:

2. High protein soups are
capable of having bacteria
growing at an alarming rate

3. High wet starch products are
capable of breeding harmful
bacteria if not managed correctly.

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 150 of
SYSTEM 160

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