STOCKS, SAUCES AND SOUPS

BACK

LEARNING OUTCOMES

At the end of the lesson, the learners should be able to:

identify the categories and types of stock.
classify five mother sauces.
differentiate clear soup and thick soup, and the methods of preparing them.

EXPLORATION:

Materials: Scrambled Letters

Directions:

Group yourselves into 5.
Complete ta following words bellow by filling the missing letter using the given definitions.

W_HT_E _T_CK

is a clear, pale liquid made by simmering poultry bones.

V_L_U_E S_UC_E

is often called the "fat white sauce " 0r "rich white sauce."

_U_R__E S_UP

are thick soups made by cooking and then pureeing vegetables or ingredients used in the soup.

DISCUSSION

What is stock and its essential parts and types?
What is sauce and its importance?
What is soup and its types and preparation?

GENERALIZATION

Does the stock can add more flavor in making soups?
Among the five mother sauces , which is the most easiest to make? Why?
What is the common soup that people usually make? Justify your answer.

FIRMING UP

Direction: Classify the following pictures below if they are soup, stock and sauces. Justify your answer by explaining it on the class. You may raise your right hand if you want to answer.

Materials: Pictures

EXERCISES : 'CRITICAL THINKING

Directions: Choose the letter of the correct answer.

A very flavorful, light-colored stock made from fish bones

A. Brown

B. Fumet

C. Court Bouillon

2. Bones must be 'prepared' for making stock. Which one of the following is NOT one of the 3 methods of preparation?

A. browning

B. sweating

C. blanching

D. stewing

3. A cream soup made from shellfish; the shells are puréed with other ingredients, giving it a grainy texture.

A. Bisque

B. Vichyssoise

C. Mulligan

D. Irish

4. A grand sauce, made from milk and a white roux; commonly called a ‘white sauce’.

A. Hollandaise

B. Béchamel

C. Marinara

D. Maître d’hôtel

5. Another name for the grand ‘brown’ sauce.

A. Espagnole

B. Coulis

C. Diable

PERFORMANCE TASK: ' SHOW ME WHAT YOU'VE GOT'

Direction: With your partner , the teacher will be the discuss and decide what you are going to prepare about the lesson . Each pair will be graded accordingly using a rubric.