COOKERY NC II

COC 2: PREPARE STOCKS, SAUCES AND SOUPS

24 HOURS
STUDY GUIDE
BLENDED LEARNING
Prepared by:
Francis D. Sacro

INTRODUCTION

Welcome to Cookery NC II:

Preparing Stocks, Sauces and Soups.

This module is under the cluster COC 1: Preparing stocks, glazes and essences required for
menu items. In this module you will learn to prepare various stocks, sauces and soups in a
commercial/institutional kitchen

OBJECTIVES
At the end of this module, you should be able to:
1. Prepare stocks, glazes and essences required for menu
2. Prepare soups required for menu
3. Prepare sauces for menu items
4. Store and reconstitute stocks, sauces and soups

KEY CONCEPTS
1. Types of flavoring agents and its ingredients
2. Classification /types of stocks, and glazes
3. Variety of flavoring and seasonings
4. Uses of flavoring agents, stocks, glazes and seasoning
5. Variety of soups from different recipes for different cultural backgrounds
6. Identified different classifications of soups
7. Common culinary terms on soups and which are used in the industry
8. Use of various stocks and bases for a variety of soups
9. Principles and techniques of producing
10. Organizational skills and teamwork
11. Safe work practices
12. Variety of hot and cold sauces
13. Variety of thickening agents
14. Common problems on sauce and how to identify and rectify them
15. Hygienic principles and practices
16. Storing and reconstituting procedure for stocks, sauces and soups
17. Logical and time efficient work flow
18. Principles and techniques of storing stocks and sauces according to industry standards
LEARNING RESOURCES
1. Competency Based Learning Materials
2. Online Learning Materials uploaded on LMS
3. ASEAN TOOLBOX: Prepare Stocks, Sauces and Soups

STUDY QUESTIONS
1. Define a stock
2. What makes a good stock?
3. Name 6 stocks that may be used in the kitchen
4. What is required of a good stock?
5. What is the average ratio of water to bones in making a stock?
6. Name 2 aromatics that may be found in game stocks
7. What needs to be done to ingredient to achieve a dark coloured beef stock?
8. What is the result if fish stock is cooked to long?
9. What can cause a stock to become cloudy during the cooking process?
10. Define a glaze
11. What is the thickening ingredient in most sauces?
12. Name 3 accepted colours for roux
13. What is a liaison?
14. What is the thickening agent in a veloute?
15. Define a Hollandaise sauce
16. What are the basics of a good sauce?
17. What type of container should be used to store stocks and sauces?
18. Define storage equipment
19. What is recommended procedure for stocks and sauces left over after service?
20. To what temperature must a sauce be re-heated?

ACTIVITIES (Online and Offline activities)

A. Online Activities

1. Orientation on Blended Learning Program

2. Enrollment to the Online Module for Cookery NC II: Prepare Stocks, Sauces and Soups
3. Attend orientation (TIP) webinar in Google Meet.
4. Access LMS (www.gnomio.com
5. Take the Pre-test on LMS.
6. Participate in “Getting to Know” Discussion Forum
7. Participate in “Thoughts about stocks, sauces and soup” Discussion Forum
8. Read lessons Unit 1: Prepare stocks, glazes and essences required for menu
9. Answer online Unit Quiz 1
10. Watch Video No. 1 and 2
11. Complete Activity No. 1
12. Submit Assignment No. 1
13. Read lessons under Unit 2: Prepare soups required for menu
14. Answer online Unit Quiz 2
15. Watch Video No. 3
16. Complete Activity No. 2
17. Submit Assignment No. 2
18. Read lessons under Unit 3: Prepare sauces for menu items
19. Answer online Unit Quiz 3
20. Watch Video No. 4
21. Complete Activity No. 3
22. Submit Assignment No. 3, 4
23. Read lessons under Unit 4: Store and reconstitute stocks, sauces and soups
24. Answer online Unit Quiz 4
25. Watch Video No. 5
26. Complete Activity No. 4
27. Submit Assignment No. 5
28. Summative Class Discussion on Prepare Soups, Sauces and Soups
29. Answer Module Post-Test

B. Offline Activities

1. Offline reading using the Hand-outs

2. Demonstration and assessment of task/job activities and oral questioning
3. Mentoring
4. Grading of outputs, quizzes, and posttests.
5. Institutional Assessment (After passing all the modules under the cluster COC 2: Preparing
Stocks, Sauces and Soups)
STUDY SCHEDULE
Please refer to the schedule for your reference

DATE/PERIOD TOPICS ACTIVITY VENUE AND NO OF

TIME HOURS
Orientation to Online School 1 hour
the online Orientation on Premises
training and Blended Learning 9:00AM-10AM
Recognition of
Prior Learning

Aug. 24, 2020 Recognition of Online Computer (until all

Prior Learning • Registration to LMS Laboratory/ the
Online • Enrolment to Online Home trainees
Training are
• Watch Video: How to Webinar enrolled)
manually enroll online (Google Meet)
• Participate in the
Discussion Forum
“Self Introduction”
• Take Pretest

Online
• Read lessons under
Unit 1: Prepare
stocks, glazes and
essences required for
Prepare stocks, menu
Aug 25,2020 glazes and • Answer online Unit
essences Quiz 1
required for • Watch Video No. 1
menu (Knife Skills) and 2
(Four Stock, Four Home (8:00 – 3 hours
Ways) 11:00AM)
• Complete Activity No.
1 (Preparing stocks,
glazes and essences
required for menu)
• Submit Assignment
No. 1 (Preparing
stocks, glazes and
essences required for
menu)
 Online
• Read lessons under
Unit 2: PREPARE
SOUPS REQUIRED
FOR MENU
• Answer online Unit
Quiz 2
Prepare soups • Watch Video No.3 (4
Aug 25, 2020 required for healthy soup recipes Home (1:00 – 3 hours
menu for weight loss ) 3:00PM)
• Complete Activity
No. 2 (PREPARE
SOUPS REQUIRED
FOR MENU)
• Submit Assignment
No. 2 (PREPARE
SOUPS REQUIRED
FOR MENU)

Online
• Read lessons under
Prepare sauces Unit 3: PREPARE
Aug 26, 2020 for menu items SAUCES FOR MENU
ITEMS
• Answer online Unit Home (8:00- 3 hours
Quiz 3 11:00AM )
• Watch Video Nos. 4
(How to make 6
mother sauces)
• Complete Activity
No. 3 (PREPARE
SAUCES FOR MENU
ITEM)
• Submit Assignment
Nos.(PREPARE
SAUCES FOR MENU
ITEMS)
 Online
• Read lessons under
Store and Unit 4: Store and
Aug 27, 2020 reconstitute reconstitute stocks,
stocks, sauces sauces and soups
and soups • Answer online Unit Home (8:00 – 3 hours
Quiz 4 11:00AM)
• Watch Video No. 5
(How to store soup
and stock)
• Complete Activity
No. 4 (STORE AND
RECONSTITUTE
STOCKS, SAUCES AND
SOUP)
• Submit Assignment
(STORE AND
RECONSTITUTE
STOCKS, SAUCES AND
SOUP)
Online
• Summative Class Home (8:00AM
Aug 27, 2020 Discussion on – 11:00PM) 3 hours
PREPARE STOCK,
SAUCES AND SOUP
• Answer Module Post-
Test

Offline:
1. Demonstration and Demonstration
Aug 28, 2020 assessment of Area (1 hour
task/job activities and each pair) 4 hours
oral questioning (8:00 –
2. Mentoring and 12:00AM)
coaching
3. Grading of outputs
and quizzes
 Offline: Demonstration
• Institutional Area (1 hour
Aug 29, 2020 Assessment each pair) 4 hours
• Feedback (Intuitional
Assessment & Course
Training)

REFERENCES:
ASEAN TOOLBOX: Prepare Stock and Sauces D1.HCC.CL2.17 Trainee Manual pp. 1-74
ASEAN TOOLBOX: Prepare Soups D1.HCC.CL2.16 Trainee Manual pp. 1-36
Knife skills, how to make stocks https://www.youtube.com/watch?v=ojZIgseX7Xo&t=230s
Four stock, Four ways https://www.youtube.com/watch?v=yLqm1DLduuA&t=37s
How to make 6 mother sauces https://www.youtube.com/watch?v=yLqm1DLduuA&t=37s
4 healthy soup recipes for weight loss https://www.youtube.com/watch?v=E2vkgAGlxeQ
How to store soup and stock https://www.youtube.com/watch?v=Z9M9wDtRU2Q