RECONSTITUTE STOCKS, SOUP AND SAUCES

8. Learning Outcome 4
Store and Reconstitute
Stocks, Sauces and Soups

9. OBJECTIVES
1. Identify storing equipment for
storing stocks, soups and sauces.
2. Practice the ways to properly store
stocks, soup and sauces.
3. Analyze the methods of
reconstituting stocks, soup and sauces

10. Storage of Stocks/Sauces and Soups
• Chilled stock can be frozen in 1 gallon
amounts to be used for sauces.
• The stock should never be put in the
refrigerator while it is hot.
• 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.

11. Storage of Stocks/Sauces and Soups
• Refrigerated stock cools better in shallow
pans. If covered, stock lasts up to five days but
it is best if used in 1-2 days.
• 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.

12. 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

13. Storing Equipment
1. Glass/Plastic Container
2. Stock pot
3. Refrigerator

14. AIRTIGHT CONTAINER

15. Stock pot

17. 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.

18. CHEESECLOTH

19. Ways to Reconstitute Stocks
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.

20. • 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.

21. Ways to Reconstitute Stocks,
Sauce and Soup
1. by adding water
2. By using other liquid like
evaporating milk, coconut
milk, and fruit juices

22. Ways or Methods
of Reconstituting
Stocks, soup and
Sauces
Group Activity:
List down the different ways on how to 2
ways to reconstitute and 3 ways to store our
stocks, soup and sauces and presentation after.

23. Rubrics
• CONTENT/KNOWLEDGE 10
• COOPERATION 5
• PRESENTATION 10
TOTAL 25 PTS

24. GENERALIZATION
• What are the equipment/materials
commonly use to store stocks,
soup and sauces?
• What are the methods of storing
and reheating stocks, soup and
sauces?
• Give the importance of proper
storing of food?

25. Assessment
Direction:
Write True if the
statement is correct and
False if it is incorrect.

26. Assessment
__1. Sauces and starches
should be kept in an airtight
container and stored in a cool
dry place.
____ 2. Stocks can be kept
up to 4-5 days.

27. ____3. Stocks can be place in
the refrigerator while it is hot.
____4. Adding water or fruit
juices consistency can be
adjusted.
____5. To cool the stock as
quickly as possible you can use
rack or venting.

28. Answer
• 1. TRUE
• 2. FALSE
• 3. FALSE
• 4. TRUE
• 5. TRUE

29. ASSIGNMENT
•Search for 5 Asian Dish that
uses stocks and list down
the ways on how they are
reconstituted.