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1. LESSON 1
LEARNING OUTCOME
1: Prepare Stocks for
Required Menu Items
MARIA CRISTALYN
ILAGAN
SIR RANDY GARAY
10 LEVITICUS
Q3-W1-D1

2. What is stock?
It is flavorful liquid prepared by
simmering meaty bones from meat or
poultry, seafood/vegetables in water
with aromatics until their flavor ,
aroma, color and body, and nutritive
value are extracted.

3. Classification of stocks

4. Classification of
stocks
White stock- White
stock is a flavorful
liquid made by
simmering bones,
vegetables, and
aromatics.

5. Classification of
stocks
.
Brown stock-
made from beef
or veal bones
that have been
browned in
oven.

6. Classification of
stocks
Chicken stock-
made from
the chicken
bones.
.

7. Classification of
stocks
Fish stock-
made from fish
bones and
trimming left
over filleting.

8. Stocks contain four
essential parts, major
flavoring ingredient,
aromatics, liquid and
seasoning.

9. •Major flavoring ingredients:
such as bones , meat and fish.
•Aromatics: such as onions,
celery, carrots, and garlic, it
add flavor and depth to the
stock.

10. •Liquids: the liquid most often
used in making stock is water,
but wine or other liquids can
also be added for additional
flavor.
•Seasonings: can help enhance
the flavor of stock.

11. Directions: Answer the following question. Choose the letter of
the correct answer in the box and write it in your notebook.
1. What is stock uses chicken bones as its main ingredients?
2. It is made from beef or veal bones that have been brown in
oven.
3. It is made from fish bones and trimming left over after
filleting.
4. This stock is made from beef or veal bones.
5. It is a clear, thin liquid flavored by soluble substances
extracted from meat, poultry, and fish; and their bones, and
from vegetables and seasonings.
White stock Chicken stock Brown stock Fish stock
Stocks Vegetable Stock

12. Directions: Answer the following question. Choose the
letter of the correct answer in the box and write it in your
notebook.
1. What is stock uses chicken bones as its main
ingredients? Chicken stock
2. It is made from beef or veal bones that have been
brown in oven. Brown stock
3. It has a delicate flavor that complements seafood. Fish
stock
4. This stock is made from beef or veal bones. White stock
5. It is a clear, thin liquid flavored by soluble substances
extracted from meat, poultry, and fish; and their bones,
and from vegetables and seasonings. Stocks
White stock Chicken stock Brown stock Fish stock
Stocks Vegetable Stock

13. THAT’S ALL THANK
YOU!