Tle is about cooking | Study notes Law

Learning Area

TLE – Cookery

Grade Level

Quarter

Third

Date

I. LESSON TITLE

Store and Reconstitute Stocks, Sauces and Soups

II. MOST ESSENTIAL LEARNING

COMPETENCIES (MELCs)

LO4: Store and Reconstitute stocks, sauces and soups TLE_HECK9-12SSS-IIId-23

LO5. Evaluate the finished product. TLE_HECK9-12SSS-IIId-24

III. CONTENT/CORE CONTENT

1.Maintain optimum quality and freshness of stocks, sauces and soups.

2.Reconstitute stocks, sauces, and soups.

3.Rate the finished products using rubrics.

Reference:

Technical Vocational-Livelihood Home Economics, Cookery Manual pp.231-232

IV. LEARNING PHASES

Suggested

Timeframe

Learning Activities

A. Introduction

Day 1

10 minutes

Let us determine how much you know on how to store and reconstitute sauce,

stocks and soups.

Multiple Choice: Choose the best answer that corresponds to the statement. Write

the correct answer in a piece of paper.

. _____1. Stocks when properly refrigerated will last for how many days?

A. 2-3 days B. 4-5 days C. 6-7 days D. 8-9 days

_____2. It is the fastest way of cooling the stock before storing?

A. The pot is submerged in warm water.

B. Place the container of stock into an ice water bath.

C. Stir the stock occasionally to release the heat faster.

D. Transfer the stock in a container and put it inside the freezer.

_____3. adding appropriate amount of liquid to sauce or soup?

A. reconstitute B. reheat C. reconstruct D. de glace

_____4. What is an appropriate container for storing stock, sauces and

soups?

A. aluminum pan C. plastic container

B. mixing bowls D. zip lock container

_____5. It is NOT recommended when storing the stocks, sauces or soups?

A. Covering the container. B. Refrigerate while still hot.

C. Keep in an airtight container. D. Soups are placed in a large container.

B. Development

50 minutes

Storage of Stocks/Sauces and Soups

Stock is a clear, flavored liquid that freezes well. Chilled

stock can be frozen in 1-gallon amounts to be used for sauces.

However, once a stock has been used to make a sauce, the sauce

itself should not be frozen. Sauces do not freeze well and should be

made in amounts needed on the day of production.

The stock should never be put in the refrigerator while it is

hot. The large volume of hot liquid can raise the internal

temperature of the refrigerator to the point that the stock will cool

sufficiently within two hours and may warm everything else in the

refrigerator. A good way to cool the stock is to place the hot stock

pot in a sink full of cold water and ice cubes until it is lukewarm but

it should not exceed one hour. After leaving it uncovered for the first

half hour and stirring occasionally to cool, it should be covered with

an upside-down plate to prevent evaporation which would cause

the stock to become too concentrated. Refrigerated stock cools

better in shallow pans. If covered, stock lasts up to five days but it is

best if used in two days.

This method will help you in storing the stock:

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Learning Area TLE^ –^ Cookery^ Grade Level^10

Quarter Third Date

I. LESSON TITLE Store and Reconstitute Stocks, Sauces and Soups

II. MOST ESSENTIAL LEARNING

COMPETENCIES (MELCs)

LO4: Store and Reconstitute stocks, sauces and soups TLE_HECK9-12SSS-IIId- 23 LO5. Evaluate the finished product. TLE_HECK9-12SSS-IIId- 24

III. CONTENT/CORE CONTENT 1.Maintain^ optimum^ quality^ and^ freshness^ of^ stocks,^ sauces^ and^ soups.

2.Reconstitute stocks, sauces, and soups. 3.Rate the finished products using rubrics. Reference: Technical Vocational-Livelihood Home Economics, Cookery Manual pp.231- 232

IV. LEARNING PHASES

Suggested Timeframe Learning Activities

A. Introduction Day 1

10 minutes Let us determine how much you know on how to store and reconstitute sauce, stocks and soups. Multiple Choice: Choose the best answer that corresponds to the statement. Write the correct answer in a piece of paper.

. _____1. Stocks when properly refrigerated will last for how many days? A. 2-3 days B. 4-5 days C. 6-7 days D. 8-9 days _____2. It is the fastest way of cooling the stock before storing? A. The pot is submerged in warm water. B. Place the container of stock into an ice water bath. C. Stir the stock occasionally to release the heat faster. D. Transfer the stock in a container and put it inside the freezer. _____3. adding appropriate amount of liquid to sauce or soup? A. reconstitute B. reheat C. reconstruct D. de glace _____4. What is an appropriate container for storing stock, sauces and soups? A. aluminum pan C. plastic container B. mixing bowls D. zip lock container _____5. It is NOT recommended when storing the stocks, sauces or soups? A. Covering the container. B. Refrigerate while still hot. C. Keep in an airtight container. D. Soups are placed in a large container.

B. Development 50 minutes^ Storage of Stocks/Sauces and Soups

Stock is a clear, flavored liquid that freezes well. Chilled stock can be frozen in 1-gallon amounts to be used for sauces. However, once a stock has been used to make a sauce, the sauce itself should not be frozen. Sauces do not freeze well and should be made in amounts needed on the day of production. The stock should never be put in the refrigerator while it is hot. The large volume of hot liquid can raise the internal temperature of the refrigerator to the point that the stock will cool sufficiently within two hours and may warm everything else in the refrigerator. A good way to cool the stock is to place the hot stock pot in a sink full of cold water and ice cubes until it is lukewarm but it should not exceed one hour. After leaving it uncovered for the first half hour and stirring occasionally to cool, it should be covered with an upside-down plate to prevent evaporation which would cause the stock to become too concentrated. Refrigerated stock cools better in shallow pans. If covered, stock lasts up to five days but it is best if used in two days. This method will help you in storing the stock:

Strain the stock through cheesecloth or through a fine mesh into a cooling container; nonaluminum metal container transfer heat more quickly without discoloring the stock.
Cool immediately. The stock will cool faster if pot is submerged in iced water bath or you may set the pot in a sink with bricks or blocks so that cold water will allow water to flow or circulate under the pot or around it. This process is called venting.
Stir the liquid occasionally to release the heat.
Placed covered container tightly in the refrigerator, label and date stocks. Remove the fat when the stock is to be used or reheated.
The stock can be stored within two to three days or 1 month inside the freezer. Storage of Starch and Sauces Sauces and starches should be kept in airtight container and store in a cool dry place away from moisture, oxygen, lights, and pests. Food made with starches contains egg, milk, cream and other dairy products all of which make them prone to bacterial contamination and to food-borne illnesses. Sauces made with these ingredients should be kept out of the temperature danger zone. Thickened sauce should also be prepared, served, and stored with caution. These products should be stored in the refrigerator and never left to stay for long at room temperature. Storing Equipment
Glass/Plastic Container
Stock pot
Refrigerator Ways to Reconstitute Stocks
Skim the surface and strain off the stock through a china cup lined with several layers of cheesecloth.
Cool the stock as quickly as possible as follows: ● Set the pot in a sink with blocks, rack or some other object under it. This is called venting. This allows cold water to flow under the pot or around it. ● Run cold water into the sink, but not higher than the level of the stock. ● Stir the pot occasionally so the stocks cool evenly Cooling stock quickly and properly is important. Improperly cooled stock may spoil in 6 to 8 hrs.
1. When cool, refrigerate the stock in covered containers. Stock will keep 2
to 3 days if properly refrigerated. Stock can also be frozen and will last for
several months. Ways to Reconstitute Stocks, Sauce and Soup
by adding water
By using other liquid like evaporating milk, coconut milk, and fruit juices Learning Task 1 Directions: Write T if the statement is TRUE and F if the statement is FALSE. _________1. The stock should never be put in the refrigerator while it is hot. _________2. Sauces and starches should be kept in airtight container and stored in a dry place _________3. Chilled stock can be frozen in 2-gallon amounts to be used for sauces _________4. Refrigerated stock cools better in shallow pans _________5. Thickened sauce should also be prepared, served, and stored with caution.

C. Engagement Day 3

15 minutes Learning Task 2 Directions: Arrange the step-by - step procedure in storing stocks, sauces and soups. Write your answer in a piece of paper. _________1. Store the stock inside the refrigerator. _________2. Strain the stock through a fine mesh.

Tle is about cooking, Study notes of Law

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Partial preview of the text

Download Tle is about cooking and more Study notes Law in PDF only on Docsity!

W

Learning Area TLE^ –^ Cookery^ Grade Level^10

Quarter Third Date

I. LESSON TITLE Store and Reconstitute Stocks, Sauces and Soups

II. MOST ESSENTIAL LEARNING

COMPETENCIES (MELCs)

III. CONTENT/CORE CONTENT 1.Maintain^ optimum^ quality^ and^ freshness^ of^ stocks,^ sauces^ and^ soups.

IV. LEARNING PHASES

A. Introduction Day 1

B. Development 50 minutes^ Storage of Stocks/Sauces and Soups

C. Engagement Day 3