GRADE

10

TLE – HE
COOKERY
QUARTER 3 – MODULE 4

STORE AND RECONSTITUTE STOCKS,

SAUCES AND SOUPS
 LO 4. STORE AND RECONSTITUTE STOCKS, SAUCES AND SOUPS

Objectives:

1. Identify ways to store and reconstitute stocks, soups and sauces

2. Name storage equipment
3. Maintain optimum quality and freshness of stocks, sauces, and soups.
4. Reconstitute stocks sauces, and soups.

I. INTRODUCTION

Learning how to store stock is like making an investment in the flavor future food and
cooking projects. Even if you don’t have time to make a fresh batch, storing stock properly
will ensure that you always have some on hand to use in a number of ways, from braising to
a base for hearty soups.

II. CONTENT

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.

Tips for Storing Stock

Containers. For stocks that are highly concentrated in flavor, you can even consider
pouring the stock into an ice cube tray. Once frozen, these small cubes can be transferred to
a heavy duty freezer bag to further preserve freshness. Quick to thaw, these cubes can add
a burst of flavor to dishes, almost like bouillon.

Once cooled, stock can also be poured into heavy duty freezer bags. Just make sure
that you have a steady hand while pouring and plenty of room in the bag to seal it tightly,
because things can get messy if you spill.

Clever Measuring. Measuring out commonly used quantities can make recipes easier later.
For instance, storing the stock in 1-cup portions can make measuring easier later, giving you
more time to think about the ingredients you’ll use to transform the stock into a hearty soup.

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 Be sure to write the quantity on a label the outside of the container, or directly on the
outside of the freezer bag. This will be helpful if you stored your stock weeks ago and have
since forgotten how much you pre-measured in each container.

Thawing your stock. If using stock that is stored in the refrigerator, let it come to room
temperature before incorporating into a recipe unless otherwise specified.

If your stock has been stored in the freezer, you can thaw the stock gradually by
placing it in the refrigerator overnight and letting it come to room temperature before using it
in your cooking. For quicker results, you can place the container of stock in a vessel full of
hot (but not boiling) water to thaw it out quicker.

Re-seasoning. Freezing the stock may dull the flavor. Taste before serving or incorporating
into a recipe; you may want to add a bit more seasoning to make up for the flavor loss.

Ways to Reconstitute Stocks

1. Skim the surface and strain off the stock through a china cup lined with several
layers of cheesecloth.
2. 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.
3. 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 6 to 8 months.

Storage of Starch and Sauces

Sauces and starches should be kept in airtight container and stored in a cool dry place
away from the moisture, oxygen, lights, and pests. Food made with starches contains egg,
milk, cream of 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.

All sauces, with the exception of the butter based emulsion sauces, should be stored
below 4°C and covered. Storage time should be less than one week.

Storage times of frozen sauces should not exceed six months and ideally should be
used under three months.

Sauces should be stored in sanitized containers. It is better to use several smaller

sealed containers than a single large one. If sauces are to be frozen, then they can be
packed in sealed plastic bags under vacuum, or placed in sealed metal or plastic containers.

All containers must be labeled and dated and a record kept separately of what is
stored.

As with the storage of stocks, a cartouche may be used to cover sauces although
plastic cling wrap and containers with lids are acceptable.

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 Roux based sauces will form a skin on the top and a cartouche assists in keeping
this soft and minimal.

Béchamel Sauce may have dabs of butter placed over the surface whilst hot to stop
skinning but a cartouche is best.

Storing Equipment
1. Glass/Plastic Container
2. Stock pot
3. Refrigerator
Reconstituting sauces
Often sauces are made before service and stored. They can be reheated and used when
needed provided certain precautions are taken:

• reheating should be carried out as quickly as possible, stirring frequently

• do not overheat as this can cause burning
• sauces can be reheated in covered shallow trays in a hot oven to minimize the
likelihood of burning, and when stovetops are in use.
• during service, hot sauces must be held above 60°C
• at the end of service the reheated sauce should be discarded, as should any sauce
brought out of bulk storage.

Flour and roux based sauces will reconstitute but may require some adjustment when
reheated. If possible, modified starch should be substituted for flour.

Differences between Reconstituting Soups and Sauces:

• Soups are adjusted for consistency and flavor only when the entire soup has been
fully reheated to at least 80°C
• A soup can be thinned by adding water, milk, or stock
• Consommé generally has its nutritive value and flavor increased during clarifying.

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III. ACTIVITIES: EXPLORING THE SPHERE OF STORING & RECONSTITUTING

Activity 1
A. Cross Word Puzzle. Identify terms related to storing and reconstituting..

1 1

2
2

3
3 4

4
5

ACROSS:
5
1 keeping food for future use
2 to restore to a former condition by
adding water
7
3 receptacle in keeping food
4 to clear scum or floating liquid
5 parasite which contaminate food
DOWN: 6 clear flavored fluid
1 an apparatus in keeping items cool 7 a substance added to reconstitute
2 a bowl which soup stock is prepared sauces
3 rich stock-based fluid food
4 flavorful thickened fluid use to enhance
Activity
food 2
5 to waste
Activity 2 food by improper handling

Directions: Carefully read each statement. Write True if the statement is correct and False if
it is wrong.

________ 1. The stock can be put in the refrigerator while it is hot for easy cooling

________ 2. A good way to cool the stock is to place the hot stock pot in a sink full

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 of cold water and ice cubes until it is lukewarm but it should not
exceed one hour.
________ 3. If covered, stock lasts up to five days but it is best if used in two days.
________ 4. It is better to use large sealed containers in storing sauce than a
single one.
________ 5. At the end of service the reheated sauce should be discarded,
as should any sauce brought out of bulk storage.

Activity 2
Direction: Fill in the correct amount, degree or time that will complete the concept of
storing and reconstituting.

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

2. Improperly cooled stock may spoil in 6 to 8 hrs.
3. Stock will keep for about a week in the refrigerator, or 6 to 8 months in the freezer.
4. During service, hot sauces must be held above 60°C
5. All sauces, with the exception of the butter based emulsion sauces, should be
stored below 4°C and covered.

ANSWER KEY

Activity 1
Down Across
1. Refrigerator 1. Storing
2. Stockpot 2. Reconstitute
3. Soup 3. Container
4. Sauce 4. Skimming
5. Spoil 5. Bacteria
6. Stock
7. Liquid
Activity 2 Activity 3

1. False 1. 1 gallon
2. True 2. 6 to 8 hours
3. True 3. 6 to 8 m0nths
4. False 4. 60 ͦ
5. True 5. 4 ͦ

References:

Learner’s Material - Cookery Grade 10, pp. 284 – 285

https://sielearning.tafensw.edu.au/MTH/sithccc010a/tools/store/perso/st_sauce.html
https://www.craftsy.com/post/how-to-store-stock/#
https://www.rcampus.com/rubricshowc.cfm?sp=yes&code=N4AA82&

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Name: _________________________________________ Date: _____________
Grade/Section: __________________________________ Score: _____________

SUMMATIVE ASSESSMENT
Activity 1.
Direction: Arrange the phrases to reveal concepts in storing stock, sauce
and soups. Write answer on the space provided
(never be put in the refrigerator the stock should while it is hot )

1. ________________________________________________________________.

(a good way to cool the stock pot in a sink full of cold water the stock is to
place)

2. ________________________________________________________________.

( stock lasts up to 5 days if covered in 2 days but it is best if used )

3. ________________________________________________________________.

( to be used for sauces chilled stock can be frozen in 1 gallon amounts)

4. ________________________________________________________________.

( in airtight container should be kept and stored in cool dry place sauces )

5. ________________________________________________________________.

(to contamination food made with starches and dairy products make them prone)

6. ________________________________________________________________. (never
left to stay for long at room temperature thickened sauce it should be chilled)

7. ________________________________________________________________.

( to serve in this time no longer than 1 ½ hours make only enough hold sauce)

8. ________________________________________________________________.

(to make up add a bit more seasoning for the flavor loss taste stock to
reconstitute)

9. ________________________________________________________________.

( can be thinned a soup water, milk, or stock by adding )

10. ________________________________________________________________.

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Activity 2.
Directions: List down 5 Aims of storing and reconstituting stocks, sauces and soup.

1. ________________________________________________________________
2. ________________________________________________________________
3. ________________________________________________________________
4. ________________________________________________________________
5. ________________________________________________________________

Activity 3.
Directions: Read and Analyze the situation below. Write an essay of your answer.

You were hired as cook for Rain’s 7th birthday today. Spaghetti, lumpia,
calderetang manok, pork sinigang, sweet and sour bola-bola, fried chicken and
ginataan for the dessert will be served. In case there will be many leftovers in
the party since guests are limited due to the existing health protocols, what
instruction will you provide her parent to avoid food wastes and how to make
foodstuffs with sauces, gravies and soups edible the day after? Explain your
answer.

Rubric for the Discussion

10- Significant facts are given and properly cited

8- Acceptable facts are given and properly cited
6- Information given is weak, improper citations
4- Little information is given
2- Repetitive information; Difficult to comprehend