Scribd
Upload
19 views3 pages

Quarter 3 Module 4

The document provides guidelines on the storage and reconstitution of stocks, soups, and sauces, emphasizing the importance of proper cooling and storage conditions to prevent spoilage and contamination. Stocks should be cooled quickly and can be refrigerated for up to five days or frozen for several months, while sauces made with perishable ingredients must be stored in airtight containers and kept out of the temperature danger zone. Reconstitution methods include adding water or other liquids, ensuring that food safety is maintained throughout the process.

Uploaded by

Arriane Joy Toledo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
19 views3 pages

Quarter 3 Module 4

The document provides guidelines on the storage and reconstitution of stocks, soups, and sauces, emphasizing the importance of proper cooling and storage conditions to prevent spoilage and contamination. Stocks should be cooled quickly and can be refrigerated for up to five days or frozen for several months, while sauces made with perishable ingredients must be stored in airtight containers and kept out of the temperature danger zone. Reconstitution methods include adding water or other liquids, ensuring that food safety is maintained throughout the process.

Uploaded by

Arriane Joy Toledo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 3

1

Technology 0
and
Livelihood Education
Quarter 3 – PREPARE STOCKS, SOUPS & SAUCES
Module 3
Lesson 4: Store and reconstitute stocks, soups
and sauces

Department of Education ● Republic of the Philippines


151 | P a g e
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.

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.

152 | P a g e
Storing Equipment
1. Glass/Plastic Container
2. Stock pot
3. Refrigerator

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 several months.

Ways to Reconstitute Stocks, Sauce and Soup


1. by adding water
2. By using other liquid like evaporating milk, coconut milk, and
fruit juices

153 | P a g e

You might also like