St. Vincent's College Incorporated Basic Education Campus Junior High School Department LEARNING MODULE
LESSON TWO: Prepare soups required for menu items
LESSON THREE: Prepare sauces required for menu items
LESSON FOUR: Store and reconstitute stocks, sauces, and soups
Principles in preparing Stocks
Ingredients in Preparing Stocks
Guidelines in Preparing Stocks
Different kinds of Spices and Seasonings
Other thickening agents for soups are as follows:
Basic Principles of Preparing Soup
Dense or Starchy Vegetables
Classifications of Sauce According to Color
Roux - is a cooked mixture of equal parts by weight of fat and flour.
White roux - cooked just enough to cook the raw taste of flour; used for béchamel and other white sauces based on milk.
METHODS OF PREPARING SAUCES
Hygienic Principles and Practices in Sauce Making
Learning Competency: Prepare variety soup recipes according to enterprise standards.
Basic Finishing Techniques in Sauce Making
Activity Four: Identification
Storage of Starch and Sauces
Ways to Reconstitute Stocks
Ways to Reconstitute Stocks, Sauce and Soup
"What is the importance of stocks in making soups, sauces and main dishes?"
Fourteen. Sauce made with tomatoes and seasoned with spices and herbs.
Fifteen. Sauce made from a blend of salad oil, vinegar and seasoning.