Cookery NC Ii Quarter 3 - Module 4: Store and Reconstitute Stocks, Sauces and Soups [PDF]

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10 TECHNOLOGY AND LIVELIHOOD EDUCATION



COOKERY NC II Quarter 3 – Module 4: Store and Reconstitute Stocks, Sauces and Soups



TLE – Grade 10 Quarter 3 – Module 4: Store and Reconstitute Stocks, Sauces and Soups First Edition, 2020 Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them. Published by the Department of Education Development Team of the Module Writers: Sarah Mae B. Labastilla Editors: Chona C. Alcazar Reviewers: Alpha DS Palconit Illustrator: Layout Artist: Template Developer: Neil Edward D. Diaz Management Team: Josephine L. Fadul – School Division Superintendent Melanie P. Estacio – Assistant Schools Division Superintendent Christine C. Bagacay – Chief – Curriculum Implementation Division Alpha DS Palconit – Education Program Supervisor Lorna C. Ragos – Education Program Supervisor Learning Resources Management Printed in the Philippines by ________________________ Department of Education – Region XI Office Address:



___________________________



Telefax:



___________________________



E-mail Address:



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10 Cookery NC II Quarter 3 – Module 4: Store and Reconstitute Stocks, Sauces and Soups



Introductory Message



This Self-Learning Module (SLM) is prepared so that you, our dear learners, can continue your studies and learn while at home. Activities, questions, directions, exercises, and discussions are carefully stated for you to understand each lesson. Each SLM is composed of different parts. Each part shall guide you stepby-step as you discover and understand the lesson prepared for you. Pre-tests are provided to measure your prior knowledge on lessons in each SLM. This will tell you if you need to proceed on completing this module or if you need to ask your facilitator or your teacher’s assistance for better understanding of the lesson. At the end of each module, you need to answer the post-test to self-check your learning. Answer keys are provided for each activity and test. We trust that you will be honest in using these. In addition to the material in the main text, notes to the Teacher are also provided to our facilitators and parents for strategies and reminders on how they can best help you on your home-based learning. Please use this module with care. Do not put unnecessary marks on any part of this SLM. Use a separate sheet of paper in answering the exercises and tests. And read the instructions carefully before performing each task. If you have any questions in using this SLM or any difficulty in answering the tasks in this module, do not hesitate to consult your teacher or facilitator. Thank you.



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For the learner: Welcome to the Cookery Alternative Delivery Mode (ADM) Module on (Store and Reconstitute Stocks, Sauces and Soups)! This module was designed to provide you with fun and meaningful opportunities for guided and independent learning at your own pace and time. You will be enabled to process the contents of the learning resource while being an active learner. This module has the following parts and corresponding icons: In this portion, objective of the new lesson will be introduced.



Let Us Learn!



This will give you an idea of the skills or competencies you are expected to learn in the module through pre-test for the learners.



Let Us Try!



This is where introduced.



Let Us Study



new



lesson



is



This comprises activities for independent practice to solidify your understanding and skills of the topic. You may check the answers to the exercises using the Answer Key at the end of the module. This section provides an activity which will help you transfer your new knowledge or skill into real life situations or concerns. This includes questions or blank sentence/paragraph to be filled in to process what you learned from the lesson. This is a task which aims to evaluate your level of mastery in achieving the learning competency. In this portion, another activity will be given to you to enrich your knowledge or skill of the lesson learned. Closing note of the relevance, meaning and application of the concepts and skills developed in the lesson to real life experiences.



Let Us Practice



Let Us Practice More



Let Us Remember



Let Us Assess



Let Us Enhance



Let Us Reflect



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At the end of this module you will also find: References



This is a list of all sources used in developing this module.



The following are some reminders in using this module: 1. Use the module with care. Do not put unnecessary mark/s on any part of the module. Use a separate sheet of paper in answering the exercises. 2. Don’t forget to answer Let Us Try before moving on to the other activities included in the module. 3. Read the instruction carefully before doing each task. 4. Observe honesty and integrity in doing the tasks and checking your answers. 5. Finish the task at hand before proceeding to the next. 6. Return this module to your teacher/facilitator once you are through with it. If you encounter any difficulty in answering the tasks in this module, do not hesitate to consult your teacher or facilitator. Always bear in mind that you are not alone. We hope that through this material, you will experience meaningful learning and gain deep understanding of the relevant competencies. You can do it!



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Let Us Learn! This module is prepared to help you achieve the required learning outcome; Prepare Soups Required for Menu Items. This will be the source of information that will enable you to acquire the knowledge, skills and attitudes in this particular trade independently at your own pace or with minimum supervision or help from your instructor. -



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Talk to your trainer and agree on how you will both organize the training of this unit. Read through the learning guide carefully. It is divided into sections which cover all the skills and knowledge you need to successfully complete this module. Use the self-check questions at the end of each section to test your own progress. 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 you to asses you. The result of your assessment will be recorded in your Competency Achievement Record.



This module contains the following Lesson: 1. Store and Reconstitute Stocks, Sauces and Soups. Learning Objectives: After reading this information sheet, you are expected to know how to store and reconstitute stocks, sauces and soups properly.



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Let Us Try!



Multiple Choice. Directions: Read the questions carefully and select the letters of the correct answers. Encircle your answer.



1. It is process of adding appropriate amount of water to sauce or soup. a. Clarifying b. storing c. reconstituting d. simmering 2. Select the most appropriate storage conditions for stocks, sauces and soup a. Covered with a cartouche, room temperature, labeled and dated b. Covered with a cartouche, cool room 1 to 4 degrees Celsius, frozen 18-24 degrees Celsius, labeled and dated c. Not covered, bottom shelf of cool room 1 to 4 degrees Celsius, dated and labeled d. Covered with plastic cling wrap or containers with lid, labeled and dated 3. Select the most appropriate way of thawing and serving Meat sauce a. Reheat in double boiler, stirring well for smoothness, and make required additions b. Heat in a double boiler, adjusting seasonings c. Thaw in the container in the refrigerator for 2 hours, to serve cold d. Heat gently over direct heat and use as required 4. Soups are adjusted for consistency and flavor only when the entire soup has been fully reheated to at least a. 65% b. 75% c. 85% d. 95% 5. Which of the following is NOT TRUE in storing and reconstituting stocks? a. All containers and utensils used in contact with stocks must be cleaned and sanitized b. Stir cooling stocks to evenly reduce the heat c. Use hot or warm water in the bath d. Store stock in covered plastic or stainless steel.



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Lesson 1



Store and Reconstitute Stocks, Sauces and Soups



Let Us Study Learning Objectives: After reading this information sheet, you are expected to know how to store and reconstitute stocks, sauces and soups properly. Overview STORING AND RECONSTITUTING STOCKS Stocks contain high amounts of water and protein. This makes them a perfect mixture in which to grow bacteria, so great care should be taken to make sure they are correctly stored and handled. The same applies when reconstituting them. When reconstituting stocks, the first thing to do is thaw them in the Cool room. Once you have done that, make sure you boil, and then simmer the stock for 4 – 5 minutes to kill any bacteria.



http://www.ovenloveblog.com/preparing-for-gaps-intro-my-12-step-checklist/



Steps in Storing and Reconstituting Stocks: 1. All containers and utensils used in contact with stocks must be cleaned and sanitized. 2. Stocks can be stored up to one week in the refrigerator or cool-room at between 1 - 40C. 3. Stocks can be stored up to three months in a freezer at -180C. 4. Glazes and essences may be frozen in cubes or small amounts. Store in sealed plastic bags and thaw only what is required. 5. Put stock in a container that is 10L or less in size. Quickly cool the stock to below 40C using a water bath. 6. Stir cooling stock to evenly reduce the heat. 7. Use cold or ice water in the bath. The water should be changed regularly. 8. All stocks must be labeled and dated.



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9. Store stock in covered plastic or stainless-steel containers. Covering stock prevents contamination. 10. Stored stock can be covered with a cartouche. This is a folded and cut piece of kitchen paper. It is circular in shape. 11. When using stocks always ensure they are brought to the boil before or during preparation. 12. In hot climates, stocks should be used when they are ready. STORING AND RECONSTITUTING SAUCES Sauces can be kept either refrigerated or frozen for later use. Generally, you should not make more sauce than you will use in a week. Sauces are generally highly perishable as they contain water, proteins and carbohydrates, which favor the growth of bacteria, yeasts, and molds, so it should be prepared, served, and stored with caution. https://www.slideshare.net/DivinaMaranan1/lo4-reconstitutingstocks-soup-and-sauces



The danger zone for sauces is between 5°C - 60°C. The total time in the danger zone, including cooling and re-heating times, must be less than two hours. Storage 1. All sauces, with the exception of the butter-based emulsion sauces, should be stored below 4°C and covered. Storage time should be less than one week. 2. Storage times of frozen sauces should not exceed six months and ideally should be used under three months. 3. Sauces should be stored in sanitized containers. It is better to use several smaller sealed containers than a single large one. If sauces are to be frozen, then they can be packed in sealed plastic bags under vacuum, or placed in sealed metal or plastic containers. 4. All containers must be labeled and dated and a record kept separately of what is stored. 5. As with the storage of stocks, a cartouche may be used to cover sauces although plastic cling wrap and containers with lids are acceptable.



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6. Roux based sauces will form a skin on the top and a cartouche assists in keeping this soft and minimal. 7. Béchamel Sauce may have dabs of butter placed over the surface whilst hot to stop skinning but a cartouche is best. Reconstituting Sauces Often sauces are made before service and stored. They can be reheated and used when needed provided certain precautions are taken:     



reheating should be carried out as quickly as possible, stirring frequently do not overheat as this can cause burning sauces can be reheated in covered shallow trays in a hot oven to minimize the likelihood of burning, and when stovetops are in use. during service, hot sauces must be held above 60°C at the end of service, the reheated sauce should be discarded, as should any sauce have brought out of bulk storage.



Flour and roux-based sauces will reconstitute but may require some adjustment when reheated. If possible, modified starch should be substituted for flour. There are some differences between reconstituting soups and sauces:   



soups are adjusted for consistency and flavor only when the entire soup has been fully reheated to at least 75°C a soup can be thinned by adding water, milk, or stock Consommé generally has its nutritive value and flavor increased during clarifying.



Storing Equipment 1. Glass/plastic container 2. Stockpot 3. Refrigerator Basic Sauces (White and Brown) Preparation and packing Basic sauces such as white sauce and brown sauce can be frozen in their simplest form to be finished when thawed, or may have flavorings additions



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made before freezing. Corn flour should be used instead of flour when thickening is required to avoid curdling or reheating. Thawing and Serving Reheat in a double boiler, stirring well for smoothness, and make required additions. Storage Time: 1 month Meat Sauce



https://goodcheapeats.com/make-a-big-batch-of-sauce-to-freeze/



Preparation and packing sauces for serving with pasta, such as Spaghetti sauce containing meat, freeze very well. After cooking, cool thoroughly, pack into containers in useable quantities. Thawing and Serving Heat gently in a double boiler, adjusting seasonings. Storage time: 1 month Tomato Sauce and Puree



https://kalynskitchen.com/how-to-make-and-freeze-tomato-sauce/



Preparation and packing Tomato sauce and concentrated puree are best frozen in small waxed or rigid plastic containers, or in ice cube trays, each cube being wrapped in foil for storage. Thawing and Serving



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Heat gently in a double boiler and stirring well. Small cubes of sauce or puree can be put into soups or stews while still frozen and gently stirred to blend into other ingredients. Storage time: 12 months Fruit Sauces



https://practicalselfreliance.com/canning-applesauce/



Preparation and packing Fruit sauces can be made from sieved fresh fruits, or fruits mixed in a little water, sieved and sweetened to taste. Sauces can also be made from fruit juices, sweetened and thickened with corn flour. These should be packed into small containers or ice cube trays; the cube being wrapped in foil or plastic cover for storage. Thawing and Serving Thaw fruit sauces in the container in the refrigerator for 2 hours, to serve cold. Alternatively, heat in double boiler and stir gently. Storage time: 12 months RECONSTITUTING SOUP AND GRAVY BASES



https://www.thespruceeats.com/how-to-store-gravy-1807769



Beef Soup and Gravy Base, Chicken Soup and Gravy Base, and Ham Soup and gravy base may be reconstituted and used as bouillon to extend natural meat juices, or as stock in recipes for soups, gravies, and sauces.



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The powdered bases are seasoned and when reconstituted in boiling water will have the characteristic flavor and appearance of a beef broth or chicken broth or ham stock. When used in preparing a recipe, always check the seasoning before adding salt. BASE WEIGHT



+



BOILING WATER



MEASURE 2 tsp (1-7 gmenv) . . . . . ..



1 cup



l oz . . . . . . . . . . . . . . . . . ..



3 tbsp . . . . . . . . . . . . . . ..



1 qt



4 oz . . . . . . . . . . . . . . . . . .



12 tbsp . . . . . . . . . . . . . . .



1 gal



8 oz . . . . . . . . . . . . . . . . . .



1–8 oz jar . . . . . . . . . . . ..



2 gal



24 oz . . . . . . . . . . . . . . ....



1–No. 2 ½ can . . . . . . . . ..



6 gal



Stock and Bouillon



https://www.thespruceeats.com/how-to-



make-rich-beef-stock-3057617



Preparation and packing  Prepare stock or bouillon from meat, poultry, bones and/or vegetables. Strain, cool and remove fat. To save freezer space, concentrate until liquid is reduced by half. Pack in brick or ice cube form, or in containers leaving 1inch head-space. Thawing and Serving Heat gently over direct heat and use as required. Storage Time: 1 month Thick Soups Preparation and packing  Prepare soup to basic recipes, but use corn flour if a thickening agent is required. Porridge oats may be used for meat soups. But rice flour gives a 8



glutinous result. Do not add rice, pasta, barley or potatoes. Milk and cream are better added when soup is reheated. Thawing and Serving Heat in a double boiler if curdling is likely to occur, otherwise over direct heat, stirring well for smoothness. Storage Time: 2 months Special notes: Soup tends to thicken during storage. It is better to season after thawing.



https://lifemadesimplebakes.com/homemade-



cream-of-chicken-soup/



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Let Us Practice A. Scrambled Words Direction: Re –arrange the scrambled letters of the words that are related to storing and reconstituting stocks, sauces and soups. Write the words on the blank. 1. GINTUTIRSNOECR _____________________ 2. OSTRIGN



_____________________



3. ONCAINTRES



_____________________



4. SKOCST



_____________________



5. SECUAS



_____________________



6. PUOSS



_____________________



7. TAEHERNGI



_____________________



8. RACEHCUOT



_____________________



9. GNIZEERF



_____________________



10. NGIWHTA



_____________________



B. Define Me Direction: Choose five words above and give the definition of each word. ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ 10



Let Us Practice More



Direction: Arrange the following steps in storing and reconstituting stocks, sauces and soups. Use A for the first step B for second and so on. Write your answer on the space provided before the number.



A. Storing and Reconstituting Sauces ____1. All sauces, with the exception of the butter-based emulsion sauces, should be stored below 4°c and covered. Storage time should be less than one week. ____2. All containers must be labeled and dated and a record kept separately of what is stored. ____3. Sauces should be stored in sanitized containers. It is better to use several smaller sealed containers than a single large one. If sauces are to be frozen, then they can be packed in sealed plastic bags under vacuum, or placed in sealed metal or plastic containers. ____4. Béchamel sauce may have dabs and butter placed over the surface whilst hot to stop skinning but a cartouche is best. ____5. As with storage of stocks, a cartouche may be used to cover sauces although plastic cling wraps and containers with lids are acceptable. ____6. Storage times of frozen sauces should not exceed six months and ideally should be used under three months. ____7. Roux based sauces will form a skin on the top and cartouche assists in keeping this soft and minimal.



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B. Storing Stocks ____1. All containers and utensils used in contact with stocks must be cleaned and sanitized. ____2. Use cold or ice water in the bath. The water should be changed regularly. ____3. Stocks can be stored up to one week in the refrigerator or coolroom at between 1-4°C. ____4. Store stock in covered plastic or stainless-steel containers. Covering stocks prevents contamination. ____5. All stocks must be labeled and dated. ____6. Stir cooling stock to evenly reduce the heat. ____7. Stored stock can be covered with a cartouche. This is a folded and cut piece of kitchen paper. It is circular in shape. ____8. When using stocks always ensure they are brought to the boil before or during preparation. ____9. In hot climates, stocks should be used when they are ready. ___10. Stocks can be stored up to three months in a freezer at 18°C. ___11. Glazes and essences may be frozen in cubes or small amounts. Store in sealed plastic bags and thaw only what is required. ___12. Put stocks in a container that is 10L or less in size. Quickly cool the stock to below 4°C using a water bath.



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Let Us Remember Awesome! Now, let us gather what we have learned. Identification: Supply the missing word/term to complete the cluster. 1. ____________ should be carried out as quickly as possible, stirring frequently. 2. ____________ can be reheated in covered shallow trays in hot oven to minimize the likelihood of burning, and when stovetops are in use. 3. During service, hot sauces must be held above ____________. 4. ____________ are adjusted for consistency and flavor only when the entire soup has been fully reheated to at least 75°C. 5. A soup can be thinned by adding water, milk, or ____________. 6. Consommé generally has its nutritive value and value increased during ____________. 7. ____________ and ____________ based sauces will reconstitute but may require some adjustment when reheated. 8. ___________ can be made from sieved fresh fruits, or fruits mixed in a little water, sieved and sweetened to taste. 9. Prepare soup to basic recipes, but use ___________ if a thickening agent is required. 10. Beef soup and gravy base, chicken soup and gravy base may be ___________ and used as bouillon to extend natural meat juices, or as stock in recipes for soups, gravies, and sauces.



Let Us Assess It’s time to try the fruit of our journey!



True or False: Write T if the statement is true; F if false.



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1. Sauces are generally highly perishable as they contain water, proteins and carbohydrates, which favor the growth of bacteria, yeasts, and molds, so it should be prepared, served, and stored with caution. 2. The danger zone for sauces is between 61°C-80°C. 3. The total time in the danger zone, including cooling and re-heating times, must be more than 2 hours. 4. When reconstituting stocks, the first thing to do is thaw them in the cool room. 5. Simmer the stock for 4-5 minutes to kill any bacteria. 6. All containers and utensils used in contact with stocks must be cleaned and sanitized. 7. Stocks can be stored up to five months in a freezer at 180°C. 8. Storage times of frozen sauces should not exceed six months and ideally should be used under three months. 9. All containers must be labeled and dated and a record kept separately of what is stored. 10. Reheating should be carried out as quickly as possible, stirring frequently.



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Let Us Enhance You are amazing! This would be easy lemon squeazzy! Photo Grid Direction: Make a portfolio (collage or scrap book) of different stocks, sauces, and soups. Includes description, ingredients, and procedures, storing procedures and how it is reconstituted. Your output will be evaluated using rubrics.



Let Us Reflect Congratulations! Let us ponder to this thought! Direction: Write your answer on the space provided. Why do we need to store and reconstitute stocks/sauces and soup?



____________________________________________ ____________________________________________ ____________________________________________ ___________________________________________



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Answer key to Activities



Let Us Practice! 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.



Let Us Practice More!



Reconstituting Storing Containers Stocks Sauces Soups Reheating Cartouche Freezing Thawing



A. 1. 2. 3. 4. 5. 6. 7.



Let Us Assess!



Let Us Enhance!



1. T 2. F 3. F 4. T 5. T 6. T 7. T 8. F 9. T 10.T



Answers may vary



A D C G E B F



B. 1. A 2. G 3. B 4. I 5. H 6. F 7. J 8. K 9. L 10.C 11.D 12.E



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Let Us Remember! 1. Reheating 2. Sauces 3. 60ºC 4. Soups 5. Stock 6. Clarifying 7. Flour and roux 8. Fruit sauces 9. Cornflour 10.Reconstituted



Let Us Reflect! Answers may vary



References



https://sielearning.tafensw.edu.au/MTH/sithccc010a/tools/store/perso/st_sauce.html http://fdrrecipes.com/22-recipes/soups-and-stews/305-stocks-soups-and-sauces.html https://www.craftsy.com/post/how-to-store-stock/# Technical Vocational Livelihood Education – Cookery Module Manual Published by Department of Education



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For inquiries or feedback, please write or call: Department of Education –Region XI F. Torres St., Davao City Telefax: Email Address: [email protected]



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