Competency Based Learning

Materials

Sector : TOURISM
Qualification Title : COOKERY NC II

Unit of Competency : PRAPARE STOCKS, SAUCES AND

SOUP
Module Title : PRAPARING STOCKS, SAUCES AND
SOUP
Kinoguitan National Agricultural School
Kinoguitan Misamis Oriental
 HOW TO USE THIS COMPETENCY BASED LEARNING
MATERIALS
Welcome to the module in “Preparing stocks, sauces and soup”.
This module contains training materials and activities for you to complete.
The unit of competency “Prepare stocks, sauces and soup" contains
knowledge, skills and attitudes required for COOKERY NC II.
You are required to go through a series of learning activities in order
to complete each learning outcome of the module. In each learning outcome
there are Information Sheets, Self-Checks, Task Sheet and Job Sheets.
Follow these activities on your own. If you have questions, don’t hesitate to
ask your facilitator for assistance.
The goal of this course is the development of practical skills. To gain
these skills, you must learn basic concepts and terminologies. For the most
part, you'll get this information from the Information Sheets and TESDA
Website, www.tesda.gov.ph
This module is prepared to help you achieve the required competency,
in "Prepare stocks, sauces and soup ".
This will be the source of information for you to acquire knowledge
and skills in this particular competency independently and at your own
pace, with minimum supervision or help from your instructor.
Remember to:
 Work through all the information and complete the activities in each
section.
 Read information sheets and complete the self-check. Suggested
references are included to supplement the materials provided in this
module.
 Most probably your trainer will also be your supervisor or manager.
Your trainer is there to support you and show you the correct way to
do things.
 You will be given plenty of opportunity to ask questions and practice
in your respective laboratory. Make sure you practice your new skills
during regular training schedule. This way you will improve both your
speed and memory and also your confidence.
 Use the Self-checks, Job Sheets at the end of each section to test your
own progress.
 When you feel confident that you have had sufficient practice, ask
your Trainer to evaluate you. The results of your assessment will be
recorded in your Progress Chart and Achievement Chart.
 You need to complete this module before you can move on to the next
module

Date Developed: Document No.

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 COOKERY NC II
List of Competencies

No. Unit of Competency Module Title Code

Clean and maintain Cleaning and maintain TRS512328

1.
kitchen premises kitchen premises

Prepare stocks, Preparing stocks, TRS512331

2.
sauces and soup sauces and soup

3
TRS512381
Prepare appetizers Preparing appetizers

Prepare salads and Preparing salads and TRS512382

4
dressing dressing

TRS512330
5 Prepare sandwiches Preparing sandwiches

TRS512383
6 Prepare meat dishes Preparing meat dishes

Prepare vegetables Preparing vegetables TRS512384

7
dishes dishes

TRS512385
8 Prepare egg dishes Preparing egg dishes

TRS512386
9 Prepare starch dishes Preparing starch dishes

Prepare poultry and Preparing poultry and TRS512333

9
game dish game dish

Prepare seafood Preparing seafood TRS512334

10
dishes dishes

TRS512335
11 Prepare desserts Preparing desserts

Packaging prepared TRS512340

12 Package prepared food
food

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 MODULE CONTENT

UNIT OF COMPETENCY: PREPARE STOCKS, SAUCE AND SOUP

MODULE TITLE : PREPARING STOCKS, SAUCES AND SOUP

MODULE DESCRIPTOR:

This module deals with the skills, knowledge, and attitude

required to prepare various stocks, sauces and soups in a
commercial/institutional kitchen

NOMINAL DURATION: 24 hours

LEARNING OUTCOMES:
At the end of this module the student/trainees will be able to:
1. Prepare stocks, glazes, essences required for menu items.
2. Prepare soups required for menu item
3. Prepared sauces required for menu items
4. Store and reconstitute stocks, sauces and soups.

ASSESSMENT CRITERIA:
1. Ingredients and flavoring agents are used according to standards
recipes defined by the enterprise.
2. Variety of stocks, sauces,glazes, flavorings, seasonings are produced
according to the enterprise standards.
1. Correct ingredients were selected and assembled to prepare soups,
including stocks and prepared garnishes
3. Variety of soups were prepared according to enterprise standards
4. Clarifying, thickening agents and convenience products were used
where appropriate
5. Soups are evaluated for flavor, color, consistency and temperature
related problems were identified and addressed
6. Soups were presented at the right flavor, color, consistency and
temperature, in clean service ware without drips and using suitable
garnishes and accompaniments
7. Variety of hot and cold sauces are prepared from classical and
contemporary recipes based on the required menu items
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8. Derivatives were made from mother sauces
9. Variety of thickening agents, seasonings and flavorings were used
appropriately
10. Sauces were evaluated for flavor, color and consistency and related
problems are identified and addressed
11. Stocks, sauces and soups are stored correctly at the right
temperature to maintain optimum freshness and quality
12. Stocks, sauces and soups are re-heated/reconstituted to appropriate
standards of consistency

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 LEARNING OUTCOME SUMMARY
Learning Outcome 1
PREPARE STOCKS, GLAZES AND ESSENCES REQUIRED FOR MENU
ITEMS
CONTENTS:
Types of flavoring agents and its ingredients
Variety of stocks, seasoning, glaze, flavoring

ASSESSMENT CRITERIA:
1.Ingredients and flavoring agents are used according to standards
recipes defined by the enterprise.
2.Variety of stocks, sauces, glazes, flavorings, seasonings are produced
according to the enterprise standards.

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

EQUIPMENT TOOLS SUPPLIES &

MATERIALS
LCD Projector pots and pans Selection of stocks Manuals
(Optional) bowls and Stocks Books
Overhead measuring cups - dark Video (CD)
Projector (Optional weighing scales - light
for lecture) cleaning materials - beef
Television and knife - chicken
multimedia player chopping board - vegetable
Whiteboard wooden spoon - fish
Applicable mixing bowl - sauces
equipment as linen - basic and
prescribed by tea towels finished sauces
Training serviettes - reduced sauces
regulation table cloth - thickened sauces
aprons - Hot, warm and
uniforms cold emulsions
Ingredients
hair restraints - Meat
- toque, - Beef
- caps, - Pork
- hairnets - Poultry
- Seafood
- Roux
- Butter
- Flour
- Salt
- Pepper
- Sugar
- Thickening agent
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 EQUIPMENT TOOLS SUPPLIES &
MATERIALS
- Water
- Flavoring agent
- Glazes

METHODOLOGIES:
Lecture/ demonstration
Video viewing

ASSESSMENT METHODS:

Demonstration
Written Test

Learning Experiences
Learning Outcome 1
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Prepare stocks, glazes and essences required for menu items tools and
equipment
Learning Activities Special Instructions
Read Information Sheet 2.1-1 on Read and understand the
Types of flavoring agents and its information sheet and check
ingredients yourself by answering the Self-
check. You must answer all the
Discussion about the types of
questions correctly before
flavoring agents and its ingredients of
proceeding to the next activity.
soup
Identify the types of flavoring agents
using sense of touch
Answer Self Check 2.1-1 If you score 100% upon comparing
your answer to answer key of Self
Performance task sheet 2.1-1
Check 2.1-1, you may proceed to
Information Sheet 2.1-2, if not
return to Info Sheet 2.1-1
Read Information Sheet2.1-2 on Read and understand the
Variety of stocks, seasoning, glaze, information sheet and check
flavoring yourself by answering the Self-
check. You must answer all the
Discussion about variety of stocks,
questions correctly before
seasoning, glaze, flavoring
proceeding to the next activity.
Demonstrate at least one variety of
stocks
Answer Self Check 2.1-2 If you score 100% upon comparing
your answer to answer key of Self
Performance task sheet 2.1-2
Check 2.1-2, you may proceed to
Information Sheet 2.1-3, if not
return to Info Sheet 2.1-2

Perform Job Sheet 2.1-2 Job Sheet will help you practice
your skill.
The Performance Criteria Checklist
will guide and help you evaluate
your work as you are practicing your
skill.
Evaluate your work using the
Performance Criteria. When you are
ready, present your work to your
trainer for final evaluation and
recording.
If you have questions about the use
of the matrix, please ask your
trainer.
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 After doing all activities of this LO,
you are ready to proceed to the next
LO of this Competency.

Information Sheet 2.1-1

Types of flavoring agents and its ingredients
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:

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 1. Identify the different types of flavoring agents and its ingredients

What are flavoring agents?

Flavoring agents are substances added to
food or drinks to enhance or modify their
taste, aroma, or texture. These agents can
be natural or artificial and come in
various forms such as liquids, powders, or
extracts. Some examples of natural
flavoring agents include herbs, spices,
fruits, and vegetables, while artificial
flavorings are often made using chemicals
or synthetic compounds. Flavoring agents
are used in a wide range of food and
beverage products, including baked goods, candies, soft drinks, and
processed foods. They can also be used in medications and oral care
products.
Flavoring refers to something that changes or modifies the original flavor of
the food. Flavoring can be used to contrast a taste such as adding liqueur to
a dessert where both the added flavor and the original flavor are perceptible.
Or flavorings can be used to create a unique flavor in which it is difficult to
discern what the separate flavorings are. Spice blends used in pumpkin pies
are a good example of this.

What are the types of flavoring agents?

There are several types of flavoring agents, including:

NATURAL FLAVORING AGENTS
These are flavoring agents that are derived from natural sources such as

Plant Cinnamon Ginger Vegetables Fruits

ARTIFICIAL FLAVORING AGENTS

These are flavoring agents that are made synthetically laboratory. These are
made from edible synthetic chemical Exampe:

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Vanilla

NATURE-IDENTICAL FLAVORING AGENTS

These are flavoring agents that are chemically synthesized to be identical to
natural flavoring agents. Examples include linalool (found in lavender and
citrus) and coumarin (found in cinnamon and vanilla).
PROCESSED FLAVORING AGENTS
These are flavoring agents that are created by processing natural
substances to enhance their flavor or create a new flavor. Examples include
smoked flavors, roasted flavors, and fermented flavors.
MASKING AGENTS
These are flavoring agents that are used to mask or cover up unpleasant
tastes or odors in food or beverages. Examples include citric acid and salt.
SWEETENERS
These are flavoring agents that are used to add sweetness to food or
beverages. Examples include sugar, high fructose corn syrup, and artificial
sweeteners like aspartame and saccharin

Now let’s Focus to the flavoring agents and its ingredients in STOCK
Stocks – A flavorful liquid used as base to flavor soups and sauces. A stock
is made by simmering meat, poultry, fish, or vegetable until all of the flavor
is taken out.
What is in a stock?
1. Flavoring Agent – added to
food products to enhance their
taste and aroma. For example,
vanilla extract is often added to
baked goods like cakes and
cookies to give them a sweet,
vanilla.

2. Mirepoix - is a mixture of diced vegetables

cooked with fat usually butter for a long time

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on low heat without coloring or browning. Mirepoix consist of Onion, Celery,
Carrot

3. Aromatics - vegetables and herbs that add

flavor and aroma to a dish. When cooked together,
these ingredients help create layers of flavor in
your food.

4. Bouquet Garni - traditionally comprises a

combination of fresh parsley, thyme and bay leaf,
tied together with a bit of kitchen twine.

5. Sachet - a small
sack containing herbs and spices that is used to
add flavor to stocks, soups, casseroles, and
sauces. It literally means "bag of spices" in
French.

6. Water – Is an important part of stock, its is

very important to always start a stock with cold
water to get the most flavor out of the ingredients.

The Flavoring agents and its ingredients of stocks are:

Stocks – a flavored liquid preparations, veal, beef, and chicken bones are
most commonly used. Foundation of soups and sauces.
Mirepoix – is a combination of onions, carrots, celery, and sometimes other
vegetables.
Sachet D’epices – a bag of spices used to flavor stocks and sauces.
Bouquet Garni – is a fresh vegetables and herbs tied together.

How do food Industries use flavoring agents?

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Food industries use flavouring agents in a variety of ways to enhance the
taste, aroma, and texture of their products. Some common uses of flavoring
agents in the food industry include:
Flavoring food products: Flavoring agents are added to food products to
enhance their taste and aroma. For example, vanilla extract is often added
to baked goods like cakes and cookies to give them a sweet, vanilla flavor.
Masking unpleasant tastes or odors: Flavoring agents can be used to mask
or cover up unpleasant tastes or odors in food products. For example, citrus
flavor’s are often used in soft drinks to mask the bitter taste of caffeine.
Creating unique flavor’s: Flavoring agents can be used to create unique
flavor combinations that are not found in nature. For example, a strawberry
cheesecake flavored yogurt may use both natural and artificial flavoring
agents to create a unique taste.
Standardizing flavor: Flavoring agents can be used to standardize the
flavor of a food product so that it tastes the same every time it is produced.
This is particularly important for mass-produced foods where consistency is
key.
Extending shelf life: Flavoring agents can be used to extend the shelf life of
food products by masking any off-flavor’s that may develop over time.
Overall, flavoring agents play an important role in the food industry by
enhancing the taste, aroma, and texture of food products, creating new and
unique flavor’s, and extending the shelf life of food products.
Always remember that the better the stock is, the better the preparation will
come out. If you use a weak stock to prepare a chicken soup the soup will
not have enough flavor.

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 Self- Check 2.1-1

Multiple choice:
Instruction: Incircle only the letter corresponding to the best answer.

1. A flavored liquid preparations, veal, beef, and chicken bones are most
commonly used. Foundation of soups and sauces.
a. Mirepoix b. Garlic
c. Stock d. Bouquet garni

2. Flavoring agents can be used to extend the shelf life of food products by
masking any off-flavor’s that may develop over time.
a. Standardizing flavor b. Mirepoix c. Lemon d. Extending shelf
life

3. Is a fresh vegetables and herbs tied together.

a. Mirepoix b. Bouquet garni c. Flavoring
d.Sachet

4. Is a combination of onions, carrots, celery, and sometimes other

vegetables.
a. Mirepoix b. Stocks c. Sauce d. Bouquet garni

5. Flavoring agents can be used to create unique flavor combinations that

are not found in nature. For example, a strawberry cheesecake flavored
yogurt may use both natural and artificial flavoring agents to create a uniqu
a. Extending shelf life b. Standardizing flavor c. Flavoring food products
d. Creating unique flavor’s

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 ANSWER KEY 1.1-1

1. A

2. D

3. B

4. A

5. D

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 TASK SHEET 2.1-1
Title: Prepare bouquet garni

Performance Objective: Given the necessary ingredients, tools and

Performancematerials,
Criteria Checklist for
you should beTask
able Sheet 2.1-1bouquet
to prepare
garni.
Supplies/Materials :

Fresh parsley kitchen Twine

Thyme
Bay leaf

Equipment : Tools and utensils, PPE (Personal protective

equipment)

Steps/Procedure:
Step 1: Wrap Your Herbs in Leeks
The classic French version is held together with leeks. Tip: You can
also wrap a bouquet garni inside cheesecloth.
Step 2: Add Herbs
Make a bouquet with parsley, thyme and a bay leaf. Tuck in some
black peppercorns and you can even try some peeled garlic.
Step 3: Tie with Kitchen Twine
Tie the bouquet up with kitchen twine. Keep the string long or
short. A longer string helps you fish it out and a shorter string
keeps things tidy.
Step 4: Experiment with Flavors
Oh, by the way, you don't eat the contents it's just for flavor.
Experiment with whatever flavors you want: sage, parsley,
rosemary and garlic for Italian. Use them all together or pick and
choose. Tie them in a bundle like before.
Step 5: Tie with Cheesecloth
Making Asian cuisine? Use classic Asian flavors, like ginger, garlic
and scallions, to enhance your stock. Tie it up in a parcel with
cheesecloth and twine, and use it as your recipe tells you to.
Step 6: Bursting with Flavor
Just a few ingredients can deliver bigtime flavor!
Assessment Method: DEMONSTRATION

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 Criteria YES NO

1. Wear the proper PPE

2. Observe safety precaution during the activity

3. Apply hygienic food handling and professional grooming

4. Apply safe work practice for cutting

5. Portion control ingredients

6. Prepare bouquet garni using the appropriate ingredients

and preparation techniques

7. Follow the correct procedure in preparing bouquet garni

8. Creativity

Information Sheet 2.1-2

Variety of stocks, seasoning, glaze, flavoring
Learning Objectives:
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After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify Variety of stocks, seasoning, glaze, flavoring

About Stocks
Stocks are flavorful liquids used in the
preparation of soups, sauces, and stews,
derived by gently simmering various
ingredients in water. They are based on meat,
poultry, fish, game, or seafood, and flavored
with mirepoix, herbs, and spices. Vegetable
stocks are prepared with an assortment of
produce, or intensely flavored with a single
ingredient, such as mushrooms, tomatoes, or
leeks.
There are different French terms used for stocks,
including; fond, broth, bouillon, fumet, and nage. The term fond, meaning
base, is a fitting definition for these liquids because they are the foundation
of many different food preparations. The terms stock, broth, and bouillon
can be confusing but they are essentially quite similar. A broth is usually
made from simmered meats, while a stock is made from the bones. A
bouillon, from the French term bouillir, meaning to boil, can be any liquid
produced by simmering ingredients in water. Fumet is a concentrated liquid
that often contains wine, and nage, meaning to swim, refers to cooking
ingredients in a court bouillon, and is often associated with shellfish.
Stocks are divided into white and brown categories. White stock is uncolored
and subtle flavored, while a brown stock uses roasted components to create
a rich color and robust flavor. Depending on the desired outcome, any stock
can be white or brown. A stock can also be as simple as the Japanese
preparation of Dashi, a light stock made with dried seaweed (Kombu), dried
bonito fish flakes (Katsuobushi), and mushrooms (shiitakes).

White or Brown Stock

BASIC INGREDIENTS ▪ White stock is made simply by
Stocks are prepared with a few basic ingredients simmering ingredients in a liquid,
including bones, mirepoix, herbs and spices, most commonly water.
and sometimes tomatoes or wine. They are often ▪ Brown stocks are prepared by
prepared using leftover ingredients as a cost- first browning boned and vegetable
effective measure for the kitchen. in an oven or on a stove, and then
simmering in a liquid.
Always remember to make sure the ingredients
are of good quality, a stockpot should never be a
dumping ground for old leftovers that are past their prime.

Meat trimmings can be added, as long as they are cleaned of fat and gristle.
Aromatic vegetables, usually onions, celery, and carrots, are typically
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incorporated. Substituting leeks for the onions, or adding garlic, enhances
the flavor of a stock. Tomatoes are incorporated in brown stock for color and
flavor; they also add acidity and help clarify the liquid.
When preparing a fumet, nage, or court bouillon, white wine is added for
flavor and acidity. Standard seasoning includes parsley, bay leaf, thyme,
and peppercorns. Other herbs and spices augment the flavors as desired.
Vegetable stocks begin with a mirepoix of onions, celery, and carrots,
enhanced by additional vegetables, leeks, garlic, mushrooms, tomatoes,
fennel, and similar ingredients.

BONES
▪ Start with high quality ingredients.
▪ Use bones from younger animals, because they
have more cartilage that is rendered into gelatin,
giving the stock better viscosity.
▪ Cut the bones small, about 3”, to extract
the most flavors in the shortest cooking
time .
▪ A combination of meaty and marrow bones
gives the stock a rich flavor and body.
▪ Meat trimmings are okay, as long as they are fresh and trimmed of
excess fat.
▪ Use lean fish bones with a neutral flavor; fatty fish (salmon and
tuna for example) have a strong, distinctive flavor that is too
assertive for most applications.
▪ When using fish bones, remove the gills, which tend to have an off-
flavor.

MIREPOIX AND SACHET D’EPICES

Mirepoix Sachet D’epices
▪ A proper balance of mirepoix
vegetables, herbs, and spices, is
essential to round out the flavor.
▪ The mirepoix can be added at the
beginning or end of the preparation
process, depending on whether it is a
white or brown stock. In a white stock, the mirepoix is added at the end of
the process for a fresher flavor. In a brown stock, the mirepoix is often
roasted with the bones

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▪ Use a dominant vegetable to create an essence (mushrooms, tomato,
fennel, etc.).
▪ Vegetable trimmings are okay to use as long as they are fresh, and used in
balance with the other ingredients.
▪ Avoid turning the stockpot into a catch-all for leftovers that should be
composted or thrown out.
▪ Parsley, bay leaf, thyme, and crushed peppercorns are the standard
seasoning. Other herbs and spices are incorporated depending on the
desired results.
▪ Because stocks are basic mise en place preparations, salt is usually not
added directly to them, but instead added to later preparations.

LIQUID
▪ Water is the common liquid used in stock preparation. To create a clear
stock, always start with cold water
▪ A cold remouillage (second wetting of the stock pot) can be substituted for
the water to enhance the flavor of the stock

TYPES OF STOCKS
There are four types of stock that are used in cooking in hotels and
restaurants:
1. White stock (Fond Blanc)
The white stock/fond blanc is been prepared
with beef or white meat, chicken carcasses, veal
bones and aromatic vegetables. The meat or
bones are placed in cold liquid and then slowly
bring them to a boil. The mirepoix (a flavoring
substance of diced vegetables that is moisture in
appropriate fat/beef fat) and then the liquid is
been added before it evolves any color. To finish cooking the mixture is
lessened to a simmer. This kind of stock is been used for white sauce,
poached dishes fricassee, blanquettes, etc.

2. Brown Stock (Fond Brun)

The Brown stock is been prepared with poultry,
veal, and beef bones and meat. Usually, bones are
been roasted until it gets golden in color, it
shouldn’t be burnt. (Burnt bones and mirepoix will
destroy the stock’s flavor as well as color). Must
add mirepoix when the bones are been three-quarters roasted, you can also
add tomato puree or any tomato product. When the bones and mirepoix
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become golden in color, need to add the cold liquid and after that, the
mixture is been slowly bring to boiling, then lessened to a simmer for finish
cooking. Generally, this stock is been used for making brown sauces and
gravies, meat glazes and braised dishes.

3. Vegetable stock (Fond de Legumes)

Generally, this stock is neutral which is
composed of vegetables and a kind of aromatic
herbs that are sautéed tenderly in butter, then
need to be cooked in the liquid. Frequently the
smaller amount of desirable parts of vegetables
i.e. celery ends and carrot skins are been used
for preparing the vegetable stock since they will
not be consumed. This comparatively new kind of stock is been admired and
acquiring popularity in the culinary department. This type of stock is been
generally used in volutes and vegetarian cooking. It is generally utilized as a
substitution for bouillon and other kinds of stocks (chicken stock).

4. Fish Stock (Fume de Poisson)

Generally, fish stock is been classified separately
from the other basic stocks due to its limited
usage. The process of fish preparation is fond or
fumet. Usually, all fish that produce a fumet is
equal, but some fish do produce finer and greater
quality stock than others. The consequence of
some fish stocks is too gelatinous and fishy in
taste. Fish that are oily yield stock has pungent taste or milky. The ethnic
preparation calls for the bones of clearly defined fish for fumet. Turbot, brill,
dover sole and whiting are been suggested as good for their quality flavor.
Although, the most significant aspect is that the fish should be fresh and its
flesh must be white.

RATIO FOR STOCKS

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COOKING A STOCK
Stocks are gently simmered, never boiled, to extract their flavors. They must
be started in cold water to gently open and release impurities, caused by
proteins in the meat and bones to rise to the top and be easily skimmed
from the surface. The bones are sometimes roasted with the mirepoix for a
robust flavor or blanched in water and rinsed for a clearer and lighter stock.
Vegetables, herbs and spices are usually added towards the end of the
cooking process (except when preparing a brown stock) to preserve their
freshness and flavor. Once cooked the liquid is strained and can then be
used immediately or cooled and stored for later use. The strained bones can
be re-wet and cooked a second time with a fresh mirepoix if desired as a way
to stretch and maximize the ingredients.
▪ Use a tall pot to prevent too much evaporation, and one with a spigot to
make straining the stock easier.
▪ Blanch, sweat, or brown the bones (and mirepoix) if desired.
▪ Start the stock in cold water. As it heats up, blood and other impurities
will dissolve in the water and rise to the top.
▪ For ultimate clarity, skim off the impurities as they rise to the surface.
▪ To avoid a cloudy stock do not stir while it is cooking because the
impurities will get trapped in the liquid.
▪ Replenish liquid as needed if it evaporates but avoid diluting the flavor and
body of the stock.
▪ Simmer the stock gently – never allow it to boil.
▪ Strain the stock using a chinois or china cap lined with cheesecloth.
▪ Cool the stock quickly or use immediately

COOKING TIME
There is much debate over how long a
stock should cook to extract the greatest
amount of flavor. The general wisdom is
that fish and vegetable stocks take about
45 minutes to one hour. A poultry stock
takes about four hours and meat stocks
take up to eight hours. The deciding
factor in the length of cooking, especially
for meat and poultry stocks, is actually
the size of the bones and other ingredients. The smaller the bones are cut,
the less time required for extracting the maximum flavor. Famed French
Chef Michel Roux states that cooking a fish stock for 30 minutes is
sufficient. Poultry and meat stocks should be cooked no more than 2 ½
hours.

Date Developed: Document No.

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REMOUILLAGE
A remouillage is a second wetting of the stock pot. After the stock is cooked
and strained, rewet the bones with fresh water, and cook a second time. Add
mirepoix and a fresh sachet to the second wetting to enhance the flavor.
GLACE AND REDUCTIONS
Finished stocks can be further cooked to concentrate their flavors and
increase viscosity. A glace or glaze is the reduction of a stock by 75% or
more to a syrup consistency. These reductions can be used for sauces or as
a natural soup base.
TIPS TO IMPROVE STOCKS
▪ Cut bones 2”-3” to maximize the flavor and reduce cooking time.
▪ For meat stocks, add gelatinous cuts like veal or pork feet that contributes
a smoothness and richness to the stock; Un-smoked ham or pork shanks
and pork rind can also be used for the same purpose. Use meat trimmings
that are cleaned of fat.
▪ If veal bones are too expensive for the kitchen budget, substitute chicken
or turkey bones. A brown chicken or turkey stock can be quite versatile in
the kitchen as a light substitute for brown veal or beef stock.
▪ Make sure to balance the ingredients so that the flavor is harmonious. Too
much mirepoix in a meat, poultry or fish stock will make it taste either too
sweet or bitter and out of balance.
▪ For herbs and spices, prolonged cooking results in loss of flavor; add herbs
towards the end of the cooking process to give it a fresh flavor boost.
▪ Avoid adding salt if reducing the stock later.
▪ For brown stocks, caramelize the ingredients for added color, flavor and
complexity. This can be done for any type of stock including meats, poultry,
fish and vegetable
▪ Always start with cold water.
▪ Don’t add too much water as it will only dilute the flavor.
▪ Simmer gently and skim to remove impurities that rise to the surface.
▪ For a clear stock, never let it boil and never stir it.
▪ Avoid adding salt if reducing the stock later
▪ Concentrate the flavors by simmering the stock further after straining.
▪ Make a double or triple stock by substituting a prepared stock or
remouillage in place of plain water. Although this can be expensive, it may
be suited for some operations that use stocks and reductions in place of
classic French Grande Sauces like demi-glace and velouté.

Date Developed: Document No.

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STOCKS CATEGORIES DEFINED

Date Developed: Document No.

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 Self- Check 2.1-2

Multiple choice:
Instruction: List the different types of stock and give its descriptions.

1________________

2________________

3._______________

4._______________

Date Developed: Document No.

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 ANSWER KEY 2.1-2

1) Vegetable stock is the liquid produced by simmering aromatic vegetables

in water. Often made with a base of onions, celery, and carrots, vegetable
stock can also incorporate leftover vegetable bits and pieces.

2) White stock made from veal or chicken without colored seasonings and
often used in white sauce.
3) Brown stock made from beef as from beef seared to give color or from a
mixture of meats including beef the unbleached fibers produced by cooking
wood by the alkaline processes of papermaking.
4) Fish stocks are subpopulations of a particular species of fish. Fish stock
(food), liquid made by boiling fish bones with vegetables, used as a base for
fish soups and sauces.

TASK SHEET 2.1-2

Date Developed: Document No.
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Title: PREPARE VEGETABLES STOCK

Performance Objective: Given the following equipment,

ingredients and utensils you should be able to
prepare vegetable stocks.
Supplies/Materials :

Ingredients
Onions
Garlic
Carrots
Celery
Herbs
thyme

Equipment : Stock Pot

Knife
Cutting board
Stove
Steps/Procedure
First, wash the vegetables well. You don’t want to simmer any dirt
or sand in your stock!
Next, chop them. The shape isn’t important – you just need to
break them down enough so that they fit neatly in your pot.
Then, simmer. Add the vegetables to a large pot with the salt, bay
leaves, and peppercorns. Add 10-12 cups of water and simmer,
covered, for 1 hour.
Finally, strain the stock through a fine mesh strainer to remove
the vegetables and peppercorns.

Assessment Method: DEMONSTRATION

Date Developed: Document No.

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 Performance Criteria Checklist for Task Sheet 2.1-2

Criteria YES NO

1. Wear the proper PPE

2. Observe safety precaution during the activity

3. Apply hygienic food handling and professional grooming

4. Apply safe work practice for cutting

5. Portion control ingredients

6. Prepare vegetable stock using the appropriate ingredients

and preparation techniques

7. Follow the correct procedure in preparing vegetables

stocks

8. Good flavor balance and combination

9. Vegetables stock has pleasing/correct mouth-feel

10 Apply fresh vegetables in preparing vegetables stocks

Date Developed: Document No.

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 JOB SHEET 1.1-5
Title: PREPARE VEGETABLES STOCK

Performance Objective: Given the following equipment,

ingredients and utensils you should be able to
prepare vegetable stocks.
Supplies/Materials :

Ingredients
Onions
Garlic
Carrots
Celery
Herbs
thyme

Equipment : Stock Pot

Knife
Cutting board
Stove
Steps/Procedure
First, wash the vegetables well. You don’t want to simmer any dirt
or sand in your stock!
Next, chop them. The shape isn’t important – you just need to
break them down enough so that they fit neatly in your pot.
Then, simmer. Add the vegetables to a large pot with the salt, bay
leaves, and peppercorns. Add 10-12 cups of water and simmer,
covered, for 1 hour.
Finally, strain the stock through a fine mesh strainer to remove
the vegetables and peppercorns.

Assessment Method: DEMONSTRATION

Date Developed: Document No.

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 Date Developed: Document No.
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 Date Developed: Document No.
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 Performance Criteria Checklist 1.1-5

CRITERIA
YES NO
Did you….
1. Perform standard steering procedures
2. Perform proper lookout by sight and object.
3. Communicate effectively with others in the course of
watch keeping duties
4. Communicate effectively with others in the course of
watch keeping duties
5. Perform hand- over procedure
6. Performed task according to STCW standards
7. Performed task within specified time limit

Date Developed: Document No.

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REFERENCES:

1. Marine Engineers Handbook and Review Guide by

CE Ferdinand G. Marcos
2. STCW 2010 (Manila amendments)
3. MOIST Cruiser Electrical Laboratory and Engine Room
Simulator
4. Video Tel