WEEK 1 PREPARE STOCKS FOR MENU ITEMS.pptx

Grade 10 Home Economics

1. Tell me what you see.

2. What can you say about the picture?

3. PREPARE STOCKS FOR MENU ITEMS

4. Principles of Preparing Stocks

5. Stocks They are referred in French as “ fonds de cuisine” or the foundation of cooking”. It is a flavorful liquid prepared by simmering meaty bones from the meat or poultry, seafood and/or vegetables in water with aromatics until their flavor, aroma, color, body and nutritive value are extracted.

6. Classification of Stocks

7. Chicken Stock Made from the chicken bones.

8. White Stock Made from beef or veal bones.

9. Brown Stock Made from beef or veal bones that have been browned in an oven.

10. Fish Stock Made from fish bones and trimmings left over after filleting.

11. Ingredients in Preparing Stocks

12. Bones Most of the flavor and body of stocks are derived from the bones or beef, veal, chicken, fish and pork. The kinds of bones are used to determine the kind of stock, except vegetable stocks.

13. The French term for the combination of coarsely chopped white onions, carrots and celery used to flavor stocks; 2 parts of onions,1 part of celery, 1 part of carrots. Mirepoix

14. Acid dissolves connective tissues, and extract flavor and body from bones. Acid Products

15. May be used in stocks if they are clear, wholesome, and appropriate to the stock being made. Scraps and Left Over

16. Seasoning and Spices

17. French Term “garnished bouquet”. Assorted of fresh herbs and aromatic ingredients tied in bundle with string so it can be removed easily from the stock. Bouquet Garni

18. ACTIVITY

19. What do you call the liquid in which meat, fish and sometimes vegetables have been cooked? glaze c. stock sauce d. water

20. 2. Which of the following stocks uses veal bone as its main ingredients? brown stock c. prawn stocks ham stock d. white stock

21. 3. What kind of stock uses fish as its main ingredients? Brown stock c. glaze viands Fish stock d. ham stock

22. 4. What stock uses chicken bone as its main ingredients? Fish stock Ham stock Chicken stock Prawn stocks

23. 5. Which one is the easiest to prepare? Brown stock white stock Fish stock d. vegetable stocks

24. Let’s Check!!!

25. What do you call the liquid in which meat, fish and sometimes vegetables have been cooked? glaze c. stock sauce d. water

26. Answer…….

27. 2. Which of the following stocks uses veal bone as its main ingredients? brown stock c. prawn stocks ham stock d. white stock

28. Answer…….

29. 3. What kind of stock uses fish as its main ingredients? brown stock c. glaze viands fish stock d. ham stock

30. Answer…….

31. 4. What stock uses chicken bone as its main ingredients? Fish stock Ham stock Chicken stock Prawn stocks

32. Answer…….

33. 5. Which one is the easiest to prepare? Brown stock white stock Fish stock d. vegetable stocks

34. Answer…….

35. Enrichment Activity

36. On your TLE notebook, look for the different Filipino stocks and their ingredients. List down at least five (5).

37. `

38. Guidelines for Preparing Stock

39. 1. Follow the correct procedures for cooling and storing stock and make sure that any stock you use is flavorful and wholesome.

40. 2. Follow the cooking time for stock.

41. White Beef Stock 8-10hrs White and Brown Veal Game Stocks 6-10hrs Vegetable Stocks 45mins-1 hour White poultry and game birds stocks 3-4hrs Fish Stocks 45-mins-1hour

42. 3. The stock ingredients are boiled starting with cold water.

43. 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.

44. 5. Salt is not usually added to a stock, because it will become too salty, since most stocks are preserved to make soup and sauces.

45. 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.

46. ACTIVITY

47. White Beef Stock 1. White and Brown Veal Game Stocks 3. Vegetable Stocks 2. White poultry and game birds stocks 4. Fish Stocks 5.

48. NAME IT!

49. Bay Leaf

50. Cinnamon

51. Ginger

52. Oregano

53. Nutmeg

54. Spices and Seasonings

55. Bay Leaf A dried leaf from the bay tree that has a sweet smell and is used in cooking.

56. Cajun Seasoning Prepared in cooking in a cooking style developed by the Cajuns and usually including spicy seasonings.

57. Cinnamon A sweet spice made from the bark of an Asian tree and used in cooking and baking.

58. Curry Powder A mixture of spices that are used in Indian cooking to give a hot flavor to food.

59. Flax Seed The small seed of flax used especially as a source of oil, as a demulcent and emollient, and as a dietary supplement called also linseed.

60. Ginger The strong flavored root f a tropical plant that is used in cooking.

61. Mustard A thick and spicy yellow or brownish- yellow sauce that is usually eaten with meat.

62. Nutmeg A spice made from the hard seed of a tropical tree and used in cooking and baking.

63. Oregano Herbs that has green leaves with sweet smell which are used in cooking,

64. Paprika A red powder that is made from sweet peppers and used as a spice for food.

65. Peppers and Peppercorns A dried berry from an Indian plant that is ground to make pepper.

66. Poppy Seed The small black seed of a poppy that is used in baked goods such as breads and cakes.

67. Rosemary An herb that has a sweet smell and that is used in cooking and perfumes.

68. Rubs A combination of spices that is rubbed into the surface of meat before the meat is cooked .

69. Saffron An orange powder that is made from a type of flower and that is used to color and flavor food.

70. Vanilla Bean The long capsular fruit of a vanilla that is an important article of commerce.

71. ACTIVITY Identify the following herbs and spices.

72. Prepare for a summative test tomorrow.