TLE Cookery 10 Q1 M3 Cookery PDF

Technology and Livelihood Education 10 Quarter 1 Cookery Cookery 10 Quarter 1 Module 3 on Guidelines in preparing stocks and Basic Recipes of White and Brown stock. First Edition, 2020 Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the...

Technology and Livelihood Education 10 Quarter 1 Cookery Cookery 10 Quarter 1 Module 3 on Guidelines in preparing stocks and Basic Recipes of White and Brown stock. 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 Division of Pasig City Development Team of the Self-Learning Module Writer: Angeline T. Labit Editors: Jerwina V. See Reviewers: Illustrator: Name Layout Artist: Name Management Team: Ma. Evalou Concepcion A. Agustin OIC-Schools Division Superintendent Aurelio G. Alfonso EdD OIC-Assistant Schools Division Superintendent Victor M. Javeña EdD Chief, School Governance and Operations Division and OIC- Chief Curriculum Implementation Division Education Program Supervisors Librada L. Agon EdD (EPP/TLE/TVL/TVE) Liza A. Alvarez (Science/STEM/SSP) Bernard R. Balitao (AP/HUMMS) Joselito E. Calios (English/SPFL/GAS) Norlyn D Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports) Wilma Q. Del Rosario (LRMS/ADM) Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang) Perlita M. Ignacio PhD (ESP) Dulce O. Santos PhD (Kindergarten/MTB-MLE) Teresita P. Tagulao EdD (Mathematics/ABM) Printed in the Philippines by Rizal Experimental Station and Pilot School of Cottage Industries  Quarter 1 Self-Learning Module 3 Title:Guidelines in preparing stocks and Basic Recipes of White and Brown Stock Introductory Message For the facilitator: Welcome to the Cookery 10 Module on Guidelines in preparing stocks and Basic recipe of White and Brown Stock! This module was collaboratively designed, developed and reviewed by educators from Schools Division Office of Pasig City headed by its Officer-In-Charge Schools Division Superintendent, Ma. Evalou Concepcion A. Agustin in partnership with the City Government of Pasig through its mayor, Honorable Victor N. Sotto. The writers utilized the standards set by the K to 12 Curriculum using the Most Essential Learning Competencies (MELC) in developing this instructional resource. This learning material hopes to engage the learners in guided and independent learning activities at their own pace and time. Further, this also aims to help learners acquire the needed 21st century skills especially the 5 Cs namely: Communication, Collaboration, Creativity, Critical Thinking and Character while taking into consideration their needs and circumstances. In addition to the material in the main text, you will also see this box in the body of the module: Notes to the Teacher This contains helpful tips or strategies that will help you in guiding the learners. As a facilitator you are expected to orient the learners on how to use this module. You also need to keep track of the learners' progress while allowing them to manage their own learning. Moreover, you are expected to encourage and assist the learners as they do the tasks included in the module. For the learner: Welcome to the Cookery 10 Self-Learning Module 3 on Guidelines in preparing stocks and Basic recipe of White and Brown Stock! 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 material while being an active learner. This module has the following parts and corresponding icons: Expectation – This points to the set of knowledge and skills that you will learn after completing the module. Pre-test - This measures your prior knowledge about the lesson at hand. Recap - This part of the module provides a review of concepts and skills that you already know about the previous lesson. Lesson- This section will discuss the topic in the module. Activities - This is a set of activities you need to perform. Wrap Up- This section summarizes the concepts and application of the lesson. Valuing- This part integrate a desirable moral values in the lesson. Post-test - This measures how much you have learned from the entire module.  EXPECTATION At the end of the lesson, the students shall be able to: 1. Discuss the guidelines in preparing stocks. 2. Identify the ingredients of white stock and brown stock. 3. Compare the methods used in preparing of white stock from brown stock. PRE-TEST True or False Directions: Write T if the statement is correct and F if the statement is incorrect. _____1. Chicken bones can be made into brown stock. _____2. Pan roasting is a method of cooking used to brown meat. _____3. Tomatoes add color to brown stock. _____4. Blanching of bones hinders the browning of meat. _____5. Vegetables in brown stock should be browned before adding to simmered stock. RECAP 1. What are the basic ingredients of stocks? 2. What are the different kinds of spices and seasoning in stock making?  LESSON 3 Guidelines for preparing stock 1. Follow the correct procedures for cooling and storing stock. Make sure that any stocks you want to prepare must be savory and satisfying. 2. Follow the cooking time for various stocks Types of stock Minimum Total Simmering Time a. vegetables 45 minutes b. fish or shellfish 45 minutes c. chicken bones 3 hours d. veal bones 6 hours e. beef bones 8-10 hours The amount of time depends upon the main ingredients chosen. You may increase the the simmering time for some stocks to develop a deeper flavor. 3. The stock ingredients are boiled starting with cold water.This will help with the extaction of protein which may be sealed in by hot water. 4. Once the stocks reach to full boil, reduce the heat to a simmer. Simmer gently in moderate heat with small bubbles at the bottom of the pot. If stocks continous to boil, it will become cloudy. 5. Salt is not usually added to a stock, as this causes to become salty, since they may be used as bases for soup and sauces. 6. Vegetables and seasonings are added the stock but be sure you skim the scum that rises on the surface of the stock. 7. Strain the stock carefully. Use a fine mesh sieve or strainer lined with layer of chessecloth to trap as many particles as possible.  Basic White Stock Tools and Equipment: Stock pot Mixing bowl Chopping Board strainer Knife Ladle Ingredients:  1-2 k. chicken, veal or beef bone  8 cups water Mirepoix  1 onion, chopped  1 carrot, chopped  1 celery stalk, chopped  1 stalk leeks cut into pieces Bouquet Garni  1 pc dried bay leaf  1/8 tsp dried thyme  1/8 tsp peppercorn  3-4 stems parsley, chopped  1 pc whole cloves Procedure: 1. Cut the bones into pieces. 2. Place the bones in the stock pot. 3. Add enough cold water to completely cover the bones. 4. Bring water to a boil and then reduce to simmer. 5. Remove the scum that comes from the surface. 6. Add the mirepoix and the bouquet garni. 7. Continue simmering the stocks for recommended length of time. Skim impurities all the while. 8. Add more water if the level of water is low. There should be enough water to cover the bones. 9. Remove the pot from the heat. 10. Strain the stock through several layers of cheesecloth. 11. Cool the stock as quickly as possible by:  setting the pot in a sink and allow cold water to flow under rhe pot.  stirring the pot occassionally so all the stock cools evenly 12. When cooled, refrigerate the stock properly in covered container or freezer bags, 2 cups each for 2-3 days. If properly frozen, it will last for several month. BASIC BROWN STOCK Ingredients:  11/2 kg bones: veal or beef  1k beef ribs  12 cups cold water  3 tbsp. tomato paste  1 c red wine Mirepoix  3 pcs onions, chopped  3 celery stalks, chopped  3 pcs carrots, chopped Bouquet Garni  3 pcs dried bay leaf  1/8 tsp. dried thyme  1 tbsp. whole black peppercorn  6 stems parsley, chopped  1 pc whole clove Procedure: 1. Cut the bones into 3-4 inches long. 2. Do not wash or blanch the bones. The moisture will hinder browning. Bones may be oiled before browning. 3. Place the bones in a roasting pan in one layer and brown in a hot oven at 375(190°C) for about 45 minutes. 4. When the bones are well browned, remove from pan and add tomato paste. Mix well. Add the vegetables. 5. Return to oven until vegetable are browned and tender. 6. Transfer the bones and vegetables in a stock pot. Add the red wine. 7. Drain and reserve the fat from the roasting pan. Deglaze the pan by adding water and stirring over heat until all the brown drippings are dissolved or loosened. Add to stockpot. 8. Cover with enough cold water and bring to a boil then reduce to simmer. 9. Skim the scum at the surface. 10. Put the bouquet garni by tying it to the handle of the pot for easy removal. 11. Continue to simmer uncovered for recommended length of time, 6-8 hours. 12. Strain through several layers of cheesecloth. 13. Cool the stock and refrigerate properly in a covered container to keep for 2-3 days.  ACTIVITIES A. Enumeration Directions. Give at least 5 common ingredients of white and brown stocks. 1. ____________________ 2. ____________________ 3. ____________________ 4. ____________________ 5. ____________________ B. Identification Identify the methods in cooking White and Brown Stock. Put (W) for the White stock procedure and (B) for the Brown Stock procedure. _____1. Blanch the bones. _____2. Put oil lightly before browning the bones. _____3. Roast the bones in an oven. _____4. Deglaze the roasting pan. _____5. Add the fresh vegetables to the stock. _____6. Boil the stock for 1-2 hours. WRAP–UP 1. What are the guidelines to follow when preparing stocks? 2. What is the difference between white stock and brown stock with regards to their procedures? 3. Name the different cooking terms involve in preparing White and Brown Stock?  VALUING Upon studying the guidelines on preparing stocks, recipes of basic White and Brown Stock recipe, I have learned that______________________________________________________ ___________________________________________________________________________ ___________________________________________________________________________ POST TEST TRUE OR FALSE Directions. Write the word True if the statement is correct and False if the statement is incorrect. __________1. Blanching is done before browning the meat. __________2. If stocks are cooked at a very gentle simmer, the end product will be clear. __________3. The liquids for stock making should be warm when they are added with the main ingredients. __________4. The flavor of stocks reflects the main ingredients. __________5. Brown stocks require 8-10 hours of cooking. MULTIPLE CHOICES Directions. Choose the letter of the best answer. Write your answer on the space provided before the number. __________1. This refers to by adding the water and stirring over the heat until all the brown drippings are dissolved and loosened. a. deglaze c. simmer b. roast d. skim __________2. Most preferred meat for white stock. a. beef c. fish b. chicken d. veal __________3. What is added after skimming the impurities floating at the surface of the stock? a. mirepoix c. bouquet garni c. salt d. a and c __________4. Which of the following term means cooking in a moderate heat where small bubbles appear at the bottom of the pot? a. blanching c. roasting b. boiling d. simmering __________5. What is last step when preparing a stock? a. Cool the stock b. Refrigerate the stock c. Strain the stock d. Place the stock in the container  TRUE or FALSE False. 1 True. 2 False. 3 True. 4 True. 5 Multiple Choice a. 1 b. 2 d. 3 d. 4 b. 5 POST TEST A. Enumeration Water. 1 Onion. 2 Celery. 3 Carrots. 4 Bayleaf. 5 Thyme. 6 Peppercorn. 7 Parsley. 8 Clove. 9 B. Identification W. 1 B. 2 B. 3 W. 4 W. 5 ACTIVITIES True or False 1. F 2. T 3. T 4. F 5. F PRE TEST KEY TO CORRECTION  REFERENCES  Sumimsim, C., & Asprer, F. (2016). Stock, Sauces, and Soup, Technology and Livelihood Education Cookery 10 (pp.155-156) Quezon City, Philippines: The Library Publishing House, INC.  The American Culinary Federation (2016). Stocks, Culinary Essentials (pp. 297-303) Philippines: Pearson Education South Asia PTE. LTD.  https://www.google.com.ph/search?q=picture+in+skimming+the+scum+of+ a+stock&sxsrf=ALeKk00NFZmKRTndA0DObVC- Z9sjPqj8JA:1593587158124&tbm=isch&source=iu&ictx=1&fir=E70v6kj9YRs UsM%252CtY1qOKn3Srk9-M%252C_&vet=1&usg=AI4_- kTyJw3C65YrpK8KfwHWxwaEtuJTOg&sa=X&ved=2ahUKEwif2- njvqvqAhWrGKYKHYsKDd4Q9QEwDnoECAUQBQ&biw=1350&bih=612#imgr c=E70v6kj9YRsUsM  https://www.google.com/search?sxsrf=ALeKk01rOBPB4ARN- yVNChFxK2Cvo6_hnw:1594079902208&source=univ&tbm=isch&q=pictures +of+mirepoix&sa=X&ved=2ahUKEwi- 7cGy6rnqAhXPad4KHROQCUMQ7Al6BAgKECk&biw=1334&bih=612#imgrc= tDKe-8fPFXP5dM  https://www.google.com.ph/search?q=pictures+in+straining+stocks+using+ cheesecloth&sxsrf=ALeKk03I6guTgN6BJLchmVWC7Z0tj4TuoQ:1593587847 701&tbm=isch&source=iu&ictx=1&fir=Uj_DaZV0I44mrM%252CNGednublE ORe-M%252C_&vet=1&usg=AI4_- kRrRKlqrjl00TNY2IfdqQmZxzlCZg&sa=X&ved=2ahUKEwi7itKswavqAhWYd94 KHe-BBYEQ9QEwAHoECAYQDw&biw=1350&bih=612#imgrc=- I8vuuETI4gUrM  https://www.google.com/search?q=picture+of+bouquet+garni&sxsrf=ALeKk 02288LP_pJf2pVaCS- Uy3nz19b9kw:1593962009266&tbm=isch&source=iu&ictx=1&fir=qRW3di_6 x2D3-M%252CELgVh0tk1LSb7M%252C_&vet=1&usg=AI4_- kSeDxwXrmeMygMq35LpTmXTYPQORw&sa=X&ved=2ahUKEwip3eOas7bqA hVSFogKHb- JBDkQ9QEwAHoECAoQEQ&biw=1330&bih=563#imgrc=uNtmVNA5otytaM