Cookery 10 Q3 Week 4

10
SPECIALIZATION
(COOKERY)
SWEETSELL C. MINIANO
Writer
Department of Educati on • Republic of the Philippines

TLE 10- COOKERY
Quarter 3 -Week 4 0
This module in Cookery will focus on the different activities that will assess your level
in terms of skills and knowledge necessary for Grade 10. Upon completion of this course,
the learnings, and skills you acquired will be your passport to many job opportunities in the
near future.
Before you start, I want you to be reminded of a few things so you will successfully finish
the task well.
1. Read and understand the instructions in every part of this module.

2. You are provided with various learning tasks. I hope you will diligently perform them all.
3. Ask your parents, guardians, or older siblings to help you assess your work.
4. I hope you will do your best in every activity most, especially the Post-test.
5. Have fun while learning!
At the end of the lesson, you are expected to:
LO4: Store and reconstitute stocks, sauces, and soups

4.1 maintain optimum quality and freshness of stocks, sauces, and soups.
4.2 reconstitute stocks, sauces, and soups.
LO5: Evaluate the finished product

5.1 rate the finished products using rubrics.
A. TRUE OR FALSE
Direction: Write TRUE if the statement is correct and FALSE if it is incorrect.
____1. Stock can be place in the refrigerator while it is hot.

____2. Adding water or fruit juices consistency can be adjusted.
____3. To cool the stock as quickly as possible you can use rack or venting.
____4. Sauces and Starches should be kept in an airtight container and stored in a cool dry
place.
TLE 10- COOKERY

Quarter 3 -Week 4 1
____5. Stocks can be kept up to 4-5 days.
B. FILL IN THE BLANK
Direction: Fill in the blank with the correct answers to make the statement correct.
Choose your answer inside the box below.
Taste stored overlook thicken

cold water consistency liquefies
hot water
1. A good way to cool the stock is to place the hot stock pot in a sink full of _____________ and
ice cubes until it is lukewarm, but it should not exceed one hour.
2. Soup will continue to ___________while they are set in holding in the steam table.
3. ___________ the soup to see if the seasonings need to be adjusted.
4. Thickened sauce should also be prepared, served, and _____________ with caution.
5. Be sure to check the ____________ of the soup before you serve them.
Matching type
Direction: Match Column A with Column B. Write the letter of the correct answer.
COLUMN A COLUMN B
_____1. made just before they are to be used a. Cold Sauces

_____2. used as substitute for butter because of its lower cost b. Roux
_____3. its chief ingredients are veal, chicken, and fish broth, c. Margarine
thickened with blonde roux d. Velouté sauce
_____4. a cooked mixture of equal parts by weight of fat and flour e. Clarified Butter
_____5. cooked ahead of time, then cooled, covered, and placed f. Hot Sauces
in the refrigerator. g. Animal fat
TLE 10- COOKERY

Quarter 3 -Week 4 2
Storage of Stocks, Soup and Sauces
Stocks
 The stock should never be put in the refrigerator

while it is hot. The large volume of hot liquid can
raise the internal temperature of the refrigerator to
the point that the stock will cool sufficiently within two
hours and may warm everything else in the
refrigerator.
 A good way to cool the stock is to place the hot stock
pot in a sink full of cold water and ice cubes until it is
lukewarm, but it should not exceed one hour.
 After leaving it uncovered for the first half hour and
stirring occasionally to cool, it should be covered with an upside-down plate to prevent
evaporation which would cause the stock to become too concentrated.
 Refrigerated stock cools better in shallow pans. If covered, stock lasts up to five days,
but it is best if used in two days.
Soups
 When you make large batches of thick soup, cool and

refrigerate the soup before you add the milk or cream.
 It is best heat only small batches of soup if you hold the
soup in a steam table.
 Restock the soup when necessary.
 Soup will continue to thicken while they are set in
holding in the steam table.
 Be sure to check the consistency before you serve
them.
 Heat the base over low heat, then add the milk or cream to the base.
 To keep the soup from scorching, stir it often. Taste the soup to see if the seasonings
need to be adjusted.
Sauces
 Sauces should be kept in airtight container and stored in

a cool dry place away from the moisture, oxygen, lights,
and pests.
 Food made with starches contains egg, milk, cream of
other dairy products all of which make them prone to
bacterial contamination and to food-born illnesses.
 Sauce made with these ingredients should be kept out
of the temperature danger zone.
 Thickened sauce should also be prepared, served, and
stored with caution.
 These products should be stored in the refrigerator and never left to stay for long at
room temperature.
TLE 10- COOKERY

Quarter 3 -Week 4
3
Storing Equipment
1. Glass/ Plastic Container
2. Stock pot
3. Refrigerator
Ways to Reconstitute Stocks, Soups and Sauces

1. By adding water.
Good Fair Poor
I. Products:
(5) (3) (1)
1. General Appearance
a. attractive and appealing to appetite
b. pleasing and good color combination
2. Nutritive value
a. highly nutritious
II. Procedures:
1. Use of Resources:
a. kept working table is kept orderly while preparing the
ingredients
b. used only the proper and needed utensils and dishes
c. ingredients cooked just right
2. Cleanliness and sanitation
a. was well- groomed and properly dressed for cooking, used
clean apron, hair nets, hand towel and po holder
b. Observed sanitary handling of food
3. Conservation of nutrients
a. followed proper preparation and cooking procedures
b. followed the recipe correctly
Score: (maximum 50 points)
2. By using other liquid like evaporating milk, coconut milk, and fruit juices.
ACTIVITY 1
PERFORMANCE TASK
1. Browse the internet and view topics related to Stock, Soup and Sauces.
2. Choose one from Stock, Soup and Sauces or you may use the given recipe. In doing so,
consider the availability of ingredients, the tools and equipment to be used.
3. Present the Product by capturing the photos or recording videos of your preparation and
presentation.
4. Refer to the rubric for your reference on how your output will be rated.
5. Submit the recipe for reference.
Criteria for Evaluation
TLE 10- COOKERY

Quarter 3 -Week 4
4
ACTIVITY 2
VENN DIAGRAM!
Direction: Write down the differences and similarities of Stocks, Soup and Sauces by using the
Venn diagram below.
STOCKS SOUPS
SAUCES
Direction: List down 3 ways on how to restore and 3 ways on how to reconstitute stocks,
soups, and sauces.
Ways of Storing and

Reconstituting Stocks,
Soup and Sauces
TLE 10- COOKERY

Quarter 3 -Week 4
5
Proper storing and reconstituting help to preserve the quality and nutritional
value of the foods you purchased or created, and helps make the most of your food by
preventing spoilage. Additionally, proper food storage can help prevent foodborne
illnesses caused by harmful bacteria.
A. TRUE OR FALSE
Direction: Write TRUE if the statement is correct and FALSE if it is incorrect.
___________1. Sauces and Starches should be kept in an airtight container and stored in a
cool dry place.
___________2. Stocks can be kept up to 4-5 days.
___________3. Stock can be place in the refrigerator while it is hot.
___________4. Adding water or fruit juices consistency can be adjusted.
___________5. To cool the stock as quickly as possible you can use rack or venting.
B. FILL IN THE BLANK
Direction: Fill in the blank with the correct answers to make the statement correct.
Choose your answer inside the box below.
Taste stored overlook thicken

cold water consistency liquefies hot water
1. Thickened sauce should also be prepared, served, and _____________ with caution.
2. Be sure to check the ____________ of the soup before you serve them.
3. A good way to cool the stock is to place the hot stock pot in a sink full of _____________ and
ice cubes until it is lukewarm, but it should not exceed one hour.
4. Soup will continue to ___________while they are set in holding in the steam table.
5. ___________ the soup to see if the seasonings need to be adjusted.
TLE 10- COOKERY

Quarter 3 -Week 4 6
Direction: Answer the following question:
1. Why should we avoid placing hot stock and soups in the refrigerator?
______________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
2. What are some ways to reconstitute stocks and sauces?
______________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
Sources/References:
 Competency-Based Learning materials in Cookery 10

 https://www.bcit.cc/site/handlers/filedownload.ashx?
moduleinstanceid=8388&dataid=29491&FileName=soups_and_Sauces_Chapter_20.pdf
 https://www.pinterest.ph/pin/421368108864819341/
LEIZLEE B. DAOWAG
Team Leader
JOSEFINA A. GANNABAN
Validator
JIM C GAGOTE
Illustrator
TLE 10- COOKERY

Quarter 3 -Week 4 7
TLE 10- COOKERY
Quarter 3 -Week 4 8

Cookery 10 Q3 Week 4

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10

Department of Educati on • Republic of the Philippines

1. Read and understand the instructions in every part of this module.

At the end of the lesson, you are expected to:

LO4: Store and reconstitute stocks, sauces, and soups

LO5: Evaluate the finished product

____1. Stock can be place in the refrigerator while it is hot.

TLE 10- COOKERY

Taste stored overlook thicken

3. ___________ the soup to see if the seasonings need to be adjusted.

_____1. made just before they are to be used a. Cold Sauces

TLE 10- COOKERY

 The stock should never be put in the refrigerator

 When you make large batches of thick soup, cool and

 Sauces should be kept in airtight container and stored in

TLE 10- COOKERY

Ways to Reconstitute Stocks, Soups and Sauces

Criteria for Evaluation

TLE 10- COOKERY

Ways of Storing and

TLE 10- COOKERY

B. FILL IN THE BLANK

Taste stored overlook thicken

TLE 10- COOKERY

2. What are some ways to reconstitute stocks and sauces?

 Competency-Based Learning materials in Cookery 10

TLE 10- COOKERY

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