This document provides information about preparing stocks, sauces, and soups for a grade 10 cookery class. It begins with an opening prayer and then discusses the objectives and topics to be covered, which include classifying different types of stocks, listing ingredients for preparing stocks, and demonstrating guidelines. It defines what stocks are and their classifications such as chicken stock, white stock, brown stock, and fish stock. Key ingredients for stocks like bones, mirepoix, acid products, and seasonings are outlined. Guidelines for preparing stocks like simmering gently and skimming scum are also provided. The document includes matching and multiple choice evaluation questions to assess understanding.

2. Topic : PREPARE STOCKS,
SAUCES AND SOUPS
Grade 10 Cookery - 3rd Quarter
Rosemarie M. Elchico

3. ATTENDANCE

4. PRAYER
Ama namin, kami po ay nagpapaslamat sa binigay mong
panibagong araw upang kami ay matuto. Patawad Ama sa
aming mga kasalanan. Nawa’y gabayan niyo po kami sa
aming pang araw araw na gawain. Hangad po namin ang
kaligtas ng lahat. Itinataas po namin lahat sayo Diyos Amang
makapangyarihan sa lahat .AMEN

6. ACTIVITY
TELL ME WHAT AM I !!
Direction : Name the different pictures below.
1. 3. 5.
2. 4. 6.

7. Sub Topic: Prepare Stocks Required
for Menu Item
Rosemarie M. Elchico

8. OBJECTIVES :
At the end of the lesson the students should be able to:
A.classify the different types of stocks;
B.enumerate the ingredients in Preparing Stocks;
C.demostrate the Guidelines for preparing stock; and
D.prepare soups required for menu items;

9. Prepare Stocks Required for Menu Item
What is STOCKS?
 is a flavorful liquid prepared
by simmering meaty bones
from meat or poultry, seafood
and/or vegetables in water
with aromatics until their
flavor, aroma, color and
body, and nutritive value are
extracted.

10. Prepare Stocks Required for Menu Item
What is STOCKS ?
 They are referred to in French as
fonds de cuisine, or ―the
foundation of cooking.”
 a clear, thin liquid flavored by
soluble substances extracted from
meat, poultry, and fish; and their
bones, and from vegetables and
seasonings.

11. Prepare Stocks Required for Menu Item
1. Chicken stock –made from the
chicken bones.
2.White stock – made from beef or
veal bones.
Classifications of Stocks

12. Prepare Stocks Required for Menu Item
Classifications of Stocks
• Brown stock – made from
beef or veal bones that have
been browned in an oven.
• Fish stock – made from fish
bones and trimmings left
over after filleting

13. Prepare Stocks Required for Menu Item
Ingredients in Preparing Stocks
1.Bones
Most of the flavor and body of
stocks are derived from the bones of
beef, veal, chicken, fish, and pork.
The kinds of bones used determine
the kind of stock, except vegetable
stock.

14. Prepare Stocks Required for Menu Item
Ingredients in Preparing Stocks
2.Mirepoix
- is the French term for the combination
of coarsely chopped onions, carrots and
celery used to flavor stocks.
-Basic formula for Mirepoix – used to
flavor white stocks and soups, tomato
paste or puree is often included for brown
stock, gravy, stew or soup. 2 parts onion
1 part celery
1 part carrot

15. Prepare Stocks Required for Menu Item
Ingredients in Preparing Stocks
3.Acid products
- Acid helps dissolve connective tissues,
and extract flavor and body from bones.
EXAMPLE: Wine and Tomato Products
4.Scraps and left-over
-Scraps may be used in stocks if they are
clear, wholesome, and appropriate to the
stock being made.

16. Prepare Stocks Required for Menu Item
Ingredients in Preparing Stocks
5.Seasoning and spices
6.Bouquet garni
– assortment of fresh herbs and
aromatic ingredients tied in a bundle
with string so it can be removed
easily from the stock.

17. Prepare Stocks Required for Menu Item
Different Kinds of Spices and Seasoning

18. Prepare Stocks Required for Menu Item
Guidelines for preparing Stock
1.Follow the correct procedures for cooling and storing stock and
make sure that any stock you use is flavorful and wholesome.
2.Follow the cooking time for stock
The following are approximate cooking time for different stocks; the
time will vary according to numerous factors such as ingredients
quality, volume and cooking temperature.
White beef stock - 8 to 10 hours
White and brown Veal Game stock – 6 to 8 hours

19. Prepare Stocks Required for Menu Item
Guidelines for preparing Stock
White poultry and Game Bird Stocks – 3 to 4 hours
Fish Stock – 45 minutes to 1 hour
Vegetables Stock – 45 minutes to 1 hour, depending on the specific
ingredients and the size of vegetables cut
3.The stock ingredients are boiled starting with cold water. This
promotes the extraction of protein which may be sealed in by hot water.

20. Prepare Stocks Required for Menu Item
Guidelines for preparing Stock
4.Stocks are simmered gently, with small bubbles at the bottom but not
breaking at the surface. If a stock is boiled, it will be cloudy.
5.Salt is not usually added to a stock, as this causes it to become too
salty, since most stocks are preserved to make soup and sauces.
6.Meat is added to the stock before the vegetables and the ―scum‖ that
rises to the surface is skimmed off before further ingredients are added

21. A P P L I C A T I O N
Matching Type !!
Direction: Find the corresponding pair of the column A to column B .
COLUMN A
1. Tomato & Wine
2. made from fish bones and
trimmings left over after filleting
3. made from beef or veal bones.
4. fonds de cuisine
5. made from beef or veal bones
that have been browned in an
oven.
6. assortment of fresh herbs and
aromatic ingredients tied in a
bundle
COLUMN B
A. Bouquet garni
B. Brown stock
C. Fish stock
D. Acid products
E. foundation of cooking
F. White stock

22. E V A L U A T I O N
In order to measure if you really understand our topic, we will have short quiz, please
bring out ½ paper crosswise and a pen.
MULTIPLE CHOICE
Directions: Read the following questions carefully and choose the letter of the correct
answer. Write your answer in your test notebook.
1.What do you call the liquid in which meat, fish, and sometimes vegetables have been
cooked?
A.glaze C. stock
B.sauce D. water
2.Which of the following stocks uses veal bone as its main ingredient?
A.brown stock C. prawn stock
B.ham stock D. white stock

23. E V A L U A T I O N
3.What kind of stock uses fish as its main ingredient?
A.brown stock C. glace viands
B.fish stock D. ham stock
4.What stock uses chicken bone as its main ingredient?
A.fish stock
B.ham stock
C.prawn stocks
D.chicken stocks
5.Which one is the easiest to prepare?
A. brown stock C. white stock
B. fish stock D. vegetable stock

24. A N S W E R S
APPLICATION
Matching Type
1. D
2. C
3. F
4. E
5. B
6. A
EVALUATION
Multiple Choice
1. C
2. D
3. B
4. D
5. D

25. Thank You and Godbless !!