TLE 10 Cookery Q3 Week 1 PDF

10 SPECIALIZATION (COOKERY) REMEDIOS V. MONTEBON Writer Department of Education Republic of the Philippines 0 T.L.E. 10 – COOKERY...

10 SPECIALIZATION (COOKERY) REMEDIOS V. MONTEBON Writer Department of Education Republic of the Philippines 0 T.L.E. 10 – COOKERY QUARTER 3 – WEEK 1  QUARTER 3 PREPARE STOCKS FOR MENU ITEMS Writer: Remedios V. Montebon Welcome to the Technology and Livelihood Education (TLE) Module on Cookery 10. 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. 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 Pretest before moving on to the other activities included in the module. 3. Read the instructions 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! Learning Outcome 1: Prepare Stocks for Menu Items For this lesson, different ingredients and flavorings will be introduced to you. Specifically, this module will help you to: 1.1 Use ingredients and flavorings according to enterprise standard. 1.2 Produce variety of stocks according to enterprise standards. Pre-Test Directions: Read and understand the statements/questions below. Choose the letter of the correct answer and write it in your test notebook. 1. What liquid byproduct will be produced if you will simmer meat, fish and vegetables? A. glaze C. sauce B. stock D. water 1 T.L.E. 10 – COOKERY QUARTER 3 – WEEK 1 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 3. What kind of stock uses fish as its main ingredient? A. brown stock C. glace viande B. fish stock D. ham stock 4. If Christine will use chicken bone as its main ingredient, what stock will she produce? A. fish stock C. prawn stock B. ham stock D. chicken stock 5. What type of stock is the easiest to prepare? A. brown stock C. white stock B. fish stock D. vegetable stock 6. What stock is made by boiling prawn shell? A. fish stock C. prawn stock B. ham stock D. vegetable stock 7. As a rule, which should not be added to the stock because it causes saltiness? A. MSG C. spices B. salt D. sugar 8. It is a flavorful liquid made by simmering meaty bones and vegetables with spices and herbs until their flavor is extracted. A. sauce B. cream C. stock D. condiments 9. When making stock, what makes it tasty and appetizing? A. appearance C. ingredients B. color D. smell 10. It is a bundle of fresh herbs added to the stock to enhance its flavor and aroma..A. bones C. mirepoix B. bonquet garni D. scraps WHAT AM I ? Matching type: Directions: Identify the following type of fish and seafoods in accordance with the way they will be stored. Choose your answer from the given choices on the box and write your answer in your answer sheet. 0ºF (-18ºC or colder) Fresh fish 6 months Oyster 30-34 °F shrimp 1. A type of seafoods which can be stored using crushed ice? 2. Lean fish could be store for how long? 3. Frozen fish and lobster should be stored at __________ temp. 4. This can be kept in a cold, wet place in the cartons or sack. 5. Type of fish which may be stored for 1 to 2 days. 2 T.L.E. 10 – COOKERY QUARTER 3 – WEEK 1  Learning Outcome 1:Prepare Stocks for Required Menu Items Principles of Preparing Stocks 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. In French it is referred to as fonds de cuisine, or “the foundation of cooking.” CLASSIFICATION OF STOCK Chicken stock – made from the chicken bones. White stock – made from beef or veal bones. Brown stock – made from beef or veal bones that have been browned in an oven and added when making the stock. 3 T.L.E. 10 – COOKERY QUARTER 3 – WEEK 1 Fish stock – made from fish bones and trimmings left over after filleting. Ingredients in Preparing Stocks A. 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. B. 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 C. Acid products - Acid helps dissolve connective tissues, and extract flavor and body from bones. D. Scraps and left-over -Scraps may be used in stocks if they are clear, wholesome, and appropriate to the stock being made. 4 T.L.E. 10 – COOKERY QUARTER 3 – WEEK 1  E. Bouquet garni – assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock. Different Kinds of Spices and Seasoning Bay Leaf are a Cajun Seasoning it's Cinnamon is a spice that is fragrant leaf from the laurel a spicy blend featuring lots made from the inner bark of tree used as an herb. of paprika, cayenne, garlic trees scientifically known as powder, pepper and Cinnamomum. oregano. Curry Powder is usually a Flax Seed is a featured Ginger can easily be thrown mixture of turmeric, chili ingredient in cereals, into various sauces, glazes, powder, ground coriander, pasta, whole grain breads and marinades to brighten up ground cumin, ground and crackers, energy bars, the dish. It helps removes ginger and pepper, and can meatless meal products, tangy taste on fish. be bought in mild, medium and snack foods or hot strengths. 5 T.L.E. 10 – COOKERY QUARTER 3 – WEEK 1 Mustard is most often Mixed spice includes a Nutmeg is a spice from used at the table as a balance of some or all of the the nutmeg tree and has a condiment on cold and hot following ground warm, spicy aroma and flavor meats spices: cinnamon, and can be used in sweet coriander seed, caraway, and savory cooking. nutmeg, ginger, cloves, allspice, and mace. Oregano is commonly Paprika is a spice is made The peppercorn is used to combined with olive oil to by grinding up bell peppers flavor foods in both its whole create flavorful oregano oil, and/or chili peppers. and its ground state. Italian vinaigrettes, and This spice adds vibrant marinades for lamb, color to any dish chicken, and beef dishes Poppy seed is used to Rosemary is a fragrant A rub is a great way to make cakes, pastries, filling, evergreen herb It is used enhance the aroma of the glaze, or porridge. as a seasoning in a variety flavor and surface texture to of dishes, such as soups, meats. casseroles, salads, and stews. Saffron is especially good One single plant can be Spice gift is a collection of when used in cooking both an herb and a spice. different spices pack nicely in seafood dishes such as Aromatic seeds like dill are a jar. bouillabaisse and paella. a spice, while dill leaves are an herb. 6 T.L.E. 10 – COOKERY QUARTER 3 – WEEK 1 Salt substitutes are Vanilla is a spice low-sodium table salt derived from orchids alternatives marketed and are used to add to avoid the risk of real vanilla flavor to high blood pressure sauce, frosting, syrup, and cardiovascular ice cream, beverages, disease while and a variety of maintaining a similar desserts taste 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 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. 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. Activity 1. CHOOSE WISELY! Objective: Identify the type of stock using the different ingredients. Materials: Pencil and paper Directions. Match the type of stock and its ingredients used. Write the letter of your answer in your answer sheet. A B 1. a. it is made up of tanigue and maya-maya bones. b. meat bones are baked first until it becomes brown 2. before added to the stock. 7 T.L.E. 10 – COOKERY QUARTER 3 – WEEK 1  c. it is made up of beef and veal bones 3. d. it is a combination of coarsely chopped onions, carrots and celery used to flavor stocks. 4. e. birds breast, neck and legs can be used for making this stock. 5. f. assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock. ACTIVITY 2: LET’S DO THIS! Objective: Produce variety of stocks according to enterprise standards.. Materials: Ingredients for stock ( bones, left over foods, vegetables, spices) Directions. With the guidance of your parents, create your own stock. Follow the guidelines for preparing stock. Document the step by step procedure and sent it thru FB Messenger with description/caption. You will be rated according to the following rubrics. RUBRIC FOR STOCK MAKING Score INDICATORS 10 Can perform the skill following all the guidelines when making stock. 8 Can perform the skill satisfactorily following at least 5 guidelines when making stocks. 6 Can perform the skill satisfactorily following at least 4 guidelines when making stock. 4 Can perform the skill satisfactorily following at least 3 guidelines when making stock. Stocks- is a flavorful liquid prepared by simmering meaty bones or vegetables in water with aromatics until their flavor ,aroma, color and body and nutritive value are extracted. There are four kinds of stock -chicken stock, white stock, brown stock, and fish stock. 8 T.L.E. 10 – COOKERY QUARTER 3 – WEEK 1  Certain ingredients are use in the preparation of stock like bones, mirepoix, acid products, scraps and left-overs, boquet garni and spices and seasoning. Describe me! Objective: Identify different ingredients, spices and seasoning for stock making Materials: Pen and paper Directions. Briefly explain the use of the following when making stock 1. Bouquet garni ___________________________________________ ___________________________________________ 2. Mirepoix ___________________________________________ ___________________________________________ 3. Acid products ___________________________________________ ___________________________________________ 4. Spices and Condiments __ ___________________________________ ___________________________________________ 5. Meat bones ___________________________________________ ____________________________________________ Directions: Read and understand the statements/questions below. Choose the letter of the correct answer and write it in your test notebook. 1. What liquid byproduct will be produced if you will simmer meat, fish and vegetables? A. glaze C. sauce B. stock 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 3. What kind of stock uses fish as its main ingredient? A. brown stock C. glace viande B. fish stock D. ham stock 4. If Christine will use chicken bone as its main ingredient, what stock will she produce? A. fish stock C. prawn stock B. ham stock D. chicken stock 9 T.L.E. 10 – COOKERY QUARTER 3 – WEEK 1 5. What type of stock is the easiest to prepare? A. brown stock C. white stock B. fish stock D. vegetable stock 6. What stock is made by boiling prawn shell? A. fish stock C. prawn stock B. ham stock D. vegetable stock 7. As a rule, which should not be added to the stock because it causes saltiness? A. MSG C. spices B. salt D. sugar 8. It is a flavorful liquid made by simmering meaty bones and vegetables with spices and herbs until their flavor is extracted. A. sauce C. cream B. stock D. condiments 9. When making stock, what makes it tasty and appetizing? A. appearance C. ingredients B. color D. smell 10. It is a bundle of fresh herbs added to the stock to enhance its flavor and aroma..A. bones C. mirepoix B. bonquet garni D. scraps Direction: To further check your understanding towards the lesson, answer the following questions and write your answer on your answer sheet. 1. What are the things that you should consider when making stock using the different kinds of meat and vegetables? ________________________________________________________________ ________________________________________________________________ 2. What is the use of spices and seasoning when making stock?. ______________________________________________________________________ ______________________________________________________________________ LEIZLEE B. DAOWAG Team Leader JO GANABAN Validator JC GAGOTE Illustrator 10 T.L.E. 10 – COOKERY QUARTER 3 – WEEK 1  Technology and Livelihood Education COOKERY 10 QUARTER 3 – WEEK 1 ANSWER SHEET Name: Grade: _____________Section:_____________________________ Quarter: 3 Week: ____ Teacher: __ School: ___________________ PRE- TEST POST TEST 1. 6. 1 6 2. 7. 2 7 3. 8. 3 8 4. 9. 4 9 5. 10. 5 10 LOOKING BACK (10 POINTS) 1. 3. 2. 4. 5. Check your understanding Activity 1 1. 1. 2..2. 3. 3. 4. 4. 5. 5. SCORE: Score Activity #2 Performance Task Pictures of the activity will be sent thru FB Messenger Reflection 1. ___________________________________________________________________________________ ___________________________________________________________________________________ 2. ___________________________________________________________________________________ ___________________________________________________________________________________ 11 T.L.E. 10 – COOKERY QUARTER 3 – WEEK 1  KEY TO CORRECTION PRE- TEST POST TEST 1 B 6. C 1 B 6 C 2 D 7. C 2 D 7 C 3 B 8. B 3 B 8 B 4. D 9. C 4 D 9 C 5 C 10. B 5 C 10 B LOOKING BACK (5 POINTS) 1. shrimp 2. 6 months 3. 0ºF (-18ºC or colder) 4. oyster 5. Fresh fish Check your understanding Activity 1 1. Bouquet garni – it is a bundle of spices use to enhance the flavor of the stock. 1. C 2. B 2. Mirepoix- is a combination of celery, onions and carrots for stock. 3. A 3. Acid products helps dissolve connective tissues, and extract flavor from the 4. E bones. 5. D 4. Spices and condiments- it is use to enhance the flavor of the stock. SCORE: 5. Meat bones- contains cartilages and and meat that enhances the flavor of a stock Activity #2 Performance Score Task Pictures of the activity will be sent thru FB Messenger Reflection 1. When making stock , we have to follow the correct procedure and cooking time when making stock. Avoid using salt and the scum that rises to the surface of the stock must be skimmed off. 3. Spices and seasonings are used to entice/enhance the flavor and aroma of the stock. REFERENCES KTO12 LEARNING MANUAL ( Cookery 10 https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.123rf.com%2Fphoto_100 149496_chicken-bones-for-soup- stock.html&psig=AOvVaw116dLWn1ptp2JMUIt7bQaf&ust=1612404209854000&source =images&cd=vfe https://www.thespruceeats.com/what-is-a-bay-leaf- 995576&ved=0CAUQtaYDahcKEwj4sKz1z8zuAhUAAAAAHQAAAAAQGg https://www.healthline.com/nutrition/10-proven-benefits-of-cinnamon 12 T.L.E. 10 – COOKERY QUARTER 3 – WEEK 1