1ST GENERATION MODULES - VERSION 2bnvhsmodules.com/wp-content/uploads/2020/10/Cookery-10-Q...Cookery NC II Quarter 1 – Module 2: Prepare Stocks Required for Menu Items 10 Subject

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Special Program for

Technical-Vocational

Education Home Economics

Cookery NC II

Quarter 1 – Module 2:

Prepare Stocks Required for

Menu Items

10

________________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV

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Special Program for Technical-Vocational Education

Alternative Delivery Mode

Quarter 1 - Module 2: Perform Mise en Place

First Edition, 2020

Republic Act 8293 section 176 states that: No copyright shall subsist in any work of

the Government of the Republic of the Philippines. However, prior approval of the government

agency or office wherein the work is created shall be necessary for the exploitation of such

work for a profit. Such an agency or office may, among other things, impose as a condition

the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, photos, brand names, trademarks,

etc.) included in this book are owned by their respective copyright holders. Every effort has

been exerted to locate and seek permission to use these materials from their respective

copyright owners. The publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education Secretary: Leonor Magtolis Briones Undersecretary: Diosdado M. San Antonio

DEVELOPMENT TEAM OF THE MODULE

Writer : Marcelina A. Calijan

Editor : Jose Gary R. Napoles

Reviewer : Analorgie D. Destacamento

Illustrator : Maribell J. Fuentes

Layout Artist : Maribel J. Fuentes

Management Team:

Schools Division Superintendent : Marilyn S. Andales

Assistant Schools Div. Superintendent : Leah A. Apao

Cartesa M. Perico

Ester A. Futalan

Chief Education Supervisor, CID : Mary Ann P. Flores

Education Program Supervisor, LRMDS : Isaiash T. Wagas

Education Program Supervisor, TLE : Jose Garry R. Napoles

Department of Education – Regional Office 7

Division of Cebu Province

Office Address : IPHO Bldg., Sudlon, Lahug, Cebu City, Philippines

Telefax : (032) 520-3216 – 520-3217; SDS Office: (032) 255 - 6405

E-mail Address : [email protected]

Bitoon National Vocational High School

Address : Bitoon, Dumanjug, Cebu

Telephone : (032) 471-8001

E-mail Address : [email protected]


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Special Program for

Technical-Vocational

Education Home Economics

Cookery NC II

Quarter 1 – Module 2:

Prepare Stocks Required for

Menu Items


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Key Message

For Educators:

Learning is a constant process. Amidst inevitable circumstances, the Department of

Education extends its resources and looks for varied ways to cater to your needs and to adapt

to the new system of Education as a fortress of the Learning Continuity Plan. One of the

probable solutions is the use of Teacher-made Educational Modules in teaching.

You are reading the “Cookery NC II for Grade 10: First Quarter” Alternative

Delivery Mode (ADM) Module on “Prepare Stocks Required for Menu Items” as written

and found in the K-12 Strengthened Technical-Vocational Education Program

Competency-Based Curriculum

The creation of this module is an effort of competent trainers from Bitoon National

Vocational High School of the Department of Education-Cebu Province during this

pandemic period. In addition, this module is meticulously planned, organized, checked, and

verified by knowledgeable educators to assist you in imparting the lessons to the learners

while considering the physical, social, and economic restraints in the teaching process.

The use of the Teacher-made Educational Module aims to surpass the challenges of

teaching in a new normal education set-up. Through this module, the students are given

independent learning activities, which embodies in the K-12 Strengthened Technical-

Vocational Education

As the main source of learning, it is your top priority to explain clearly how to use this

module to the learners. While using this module, learner’s progress and development should

be recorded verbatim to assess their strengths and weaknesses while doing the activities

presented independently in the safety of their homes. Moreover, you are anticipated to

persuade learners to comply and to finish the modules on or before the scheduled time.

For the Learners:

As a significant stakeholder of learning, the Department of Education researched and

explored innovative ways to address your needs with high consideration on social, economic,

physical, and emotional aspects of your wellbeing. To continue the learning process, DepEd

comes up with an Alternative Delivery mode of teaching using Teacher-Made Educational

Modules.

You are reading Cookery NC II for Grade 10: First Quarter Alternative Delivery

Mode (ADM) Module on “Prepare Stocks Required for Menu Items” as written and found

in the K-12 Strengthened Technical-Vocational Education


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This module is specially crafted for you to grasp the opportunity to continue learning even at

home. Using guided and independent learning activities, rest assured that you will be able to

take pleasure as well as to deeply understand the contents of the lesson presented,

recognizing your capacity and capability in acquiring knowledge.

This module has the following parts and corresponding icons:

The first part of the module will keep you

on track on the Competencies,

Objectives, and Skills expected for you to

be developed and mastered. Some

reminders about the module are found in

here too.

This part aims to check your prior

knowledge of the lesson to take. If you

can get a perfect score and perform

competently the competency, you can

skip the module and proceed to the next

module. If not, continue to the next part.

This part helps you link the previous

lesson to the current one through a short

exercise/drill.

A brief discussion of the lesson can be

read in this part. It guides and helps you

unlock the lesson presented.

A comprehensive activity/es for

independent practice is in this part to

solidify your knowledge and skills of the

given topic. This can be a drill or exercise

or an activity.

This part of the module is used to process

your learning and understanding of the

given topic. It can be a series of questions

or an activity.

GENERALIZATION

LEARNING OUTCOME

REVIEW LESSON

INFORMATION SHEET

ACTIVITY SHEET

PRE - ASSESSMENT


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A transfer of newly acquired knowledge

and skills to a real-life situation is present

in this part of the module. This can be a

task sheet (used when doing simple

tasks), operation sheet (used when doing

or operating devices or a job sheet (used

in doing series of task for a specific job).

This activity assesses your level of

mastery towards the topic.

This contains answers to all activities in

the module.

At the end of this module you will also find:

In using this module, keep a note of the fundamental reminders below.

1. The module is government-owned. Handle it with care. Unnecessary marks

are prohibited. Use a separate sheet of paper in answering all the given

exercises.

2. This module is organized according to the level of understanding. Skipping one

part of this module may lead you to confusion and misinterpretation.

3. The instructions are carefully laden for you to understand the given lessons.

Read each item cautiously.

4. This is a Home-Based class; your reliability and honor in doing the tasks and

checking your answers are a must.

5. This module helps you attain and learn lessons at home. Make sure to

comprehend the first activity before proceeding to the next one.

6. This module should be returned in good condition to your teacher/facilitator

once you completed it.

7. Answers should be written on a separate sheet of paper or notebook especially

prepared for TVE subjects.

If you wish to talk to your teacher/educator, do not hesitate to keep in touch with

him/her for further discussion. Know that even if this is a home-based class, your teacher is

References Printed in this part is a list of all reliable and valid resources

used in crafting and designing this module.

SELF – CHECK

PERFORMANCE TASKS

ANSWER KEYS


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only a call away. Good communication between the teacher and the student is our priority to

flourish your understanding of the given lessons.

We do hope that in using this material, you will gain ample knowledge and skills for

you to be fully equipped and ready to answer the demands of the globally competitive world.

We are confident in you! Keep soaring high!


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Good day dear learner!

This module is solely prepared for you to access and to acquire lessons befitted in

your grade level. The exercises, drills and assessments are carefully made to suit your level

of understanding. Indeed, this learning resource is for you to fully comprehend the “Prepare

Stocks Required for Menu Items” independently, you are going to go through this module

following its proper sequence. Although you are going to do it alone, this is a guided lesson

and instructions/directions on how to do every activity is plotted for your convenience.

Using this learning resource, you are ought to “Prepare Stocks Required for Menu

Items” as inculcated in the K-12 Strengthened Technical-Vocational Education Program

Competency-Based Curriculum

This module is composed of set of instructions for you to be guided in the activities

that you will perform later. Read and follow instructions properly, do not skip any parts and

perform each activity honestly. This module is intended for you finish within a week.

At the end of this module, you are expected to achieve the following objectives for this

session:

Identify the ingredients in preparing stocks

Select the appropriate ingredients in preparing stocks

Apply culinary terms on stock dishes

Develop honesty in answering the activities and assessment

MULTIPLE CHOICE

Directions: Read each statement carefully and choose the letter of the correct answer. Write

your answers in a separate sheet. If you get perfect score, then you can proceed to the next

module. If not proceed to the next part of the module.

1.Which of following is the basic formula for mirepoix?

LEARNING OUTCOME

PRE- ASSESSMENT


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A. 1 part onion, 1 part celery, 1 part carrot

B. 2 parts onion, 1 part celery, 1 part carrot

C. 2 parts onion, 2 parts celery, 2 parts carrots

D. 1 part onion, 1 part celery, 2 parts carrots

2. It helps to dissolve connective tissues and extract flavor and body bones.

A. Herb and spice

B. Scraps and left-over

C. Acid products

D. Bouquet garni

3. The assortment of fresh herbs and aromatic ingredients tied in bundle with string so it can

be removed easily from the stock.

A. Herb and spice


C. Acid products

D. Bouquet garni

4. It is a plant whose leaves are used in cooking to add flavor to food.

A. Flavor enhancer

B. Oil extract.

C. Aromatics

D. Herbs

5. It is an additive used to intensify or improve the flavor of food.

A. Flavor enhancer

B. Oil extract

C. Aromatics

D. Herbs

6. Which of the following is the best known and most widely used of the flavor enhancer?

A. Glutamic acid

B. Mono potassium glutamate

C. Monosodium glutamate

D. Calcium diglutamate

7. What flavoring agent gives aroma to the stock?

A. Aromatic flavoring

B. Garlic

C. Ginger

D. Smoke

8. These are herbs and spices that create a savory smell.

A. Mirepoix

B. Aromatics

C. Enhancer

D. Bouillon cubes

9. Which of the following is an example of flavoring pack?

A. Sinigang mix

B. Bouillon cubes

C. Black pepper

D. Olive oil

10. Which of the following is the original and universal natural flavor enhancer?


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A. Monosodium glutamate

B. Flavoring pack

C. Salt

D. Bouillon cubes

11. What is the original and universal natural flavor enhancer?

A. MSG

B. Salt

C. Sesame

D. Rosemary

12. These are seasonings used to flavor food that are derived from plants

A. Spices

B. Enhancers

C. Additives

D. Binders

13. Which of the following is NOT an example of clarifying agent? A Chopped lean meat B. Egg yolk

C. Herbs and spices

D. Egg whites

14. What is used in stocks if they are clear, wholesome, and appropriate to the stock being

made?

A. Seasoning and spices


C. Bouquet garni

D. Acid products

15. Most of the flavor and body of stocks are derived from_________

A. Bones

B. Lean

C. Fats

D. Variety cuts

Directions: In order to find out if up you have learned the previous lesson, I would like you

to answer the following questions. Write your answers in your test notebook.

1.What are the essential parts of a stocks?

_______________________________________________________________________

_______________________________________________________________________

REVIEW LESSON


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2. Give at least five culinary terms used in preparing stocks.

__________________________________________________________________

__________________________________________________________________

Culinary terms:

1. Seasoning – the process of adding salt, herbs or spices to food to enhance the flavor

2. Spices – are seasonings used to flavor food that are derived from plants.

3. Flavoring – are the liquid extracts, essences and flavors that are added to foods to

enhance the taste and aroma.

4. Flavor enhancers- are used to bring out the flavor in a wide range of foods without adding

a flavor of their own

5. Ingredients- any of the foods or substances that are combined to make a particular dish.

Ingredients in Preparing Stocks

1. Bones

Most of the flavor and body of stocks are derived

From the bones of beef, veal, chicken, fish and

Pork. The kinds of bones used determine the kind

Of stock except vegetable stock.,

2. Mirepoix

- is the French term for the

combination of coarsely chopped

onions, carrots and celery used to

flavor stocks.

Basic formula for Mirepoix – used to

flavor white stocks and soups, tomato

paste or puree is often included for

brown stock, gravy, stew or soup.

Disclaimer: The contents/pictures above are borrowed from the printed sources that are used to put emphasis and to show concrete examples and deeper

understanding of the lesson. Department of Education does not claim or own the printed documents. Sources are found in the reference part of the module.

INFORMATION SHEET


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2 parts onion

1 part celery

1 part carrot

3. Herb and Spice –their use depends on availability and local traditions ( bouquet garni

bundle of herbs ,parsley bay leaves, thymes).This is often wrapped in cheese cloth bag and

tied with string to make it easier to remove once the cooked.

4 Acid products - Acid helps dissolve connective tissues, and extract flavor and body

from bones

5. Scraps and left-over -Scraps may be used in stocks if they are clear, wholesome, and

appropriate to the stock being made

6. Seasoning and spices

7. Bouquet garni – assortment of fresh herbs and aromatic ingredients tied in a bundle with

string so it can be removed easily from the stock.

Types of Herbs

Different Kinds of Spices and Seasoning




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Flavoring Agents used in preparing stocks

1. herbs

2. flavor enhancer

3. oil extract

4. aromatics

Convenience and Substitute Products

1.bouillon cubes or powder

2. flavoring enhancer

3. flavoring packs- sinigang,ginisa mix

Clarifying Agent

1. chopped lean meat

2. eggwhites

3. mirepoix

4. herbs and spices

5. acidic ingredients ( tomatoes, wine , lemon juice )




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DIRECTIONS: Arrange the given jumbled letters from column A and write your answer in column B. These are about the different kinds of spices and seasoning used in preparing stock dishes. Copy and answer the table in your test notebook.

COLUMN A COLUMN B

1.Tarmuds 1.

2.Nigreg 2.

3.Paprika 3. 4.Last 4.

5.Burs 5.

6.Sibal 6.

7.Meyth 7. 8.Tungem 8.

9.Ogareno 9.

10.Fronsaf 10.

Answer the following questions. Write your answers in your test notebook

1.Why are the bones the most important ingredient for preparing stocks?

_______________________________________________________________

_______________________________________________________________

2.What kind of spices and seasoning you tried to use in cooking especially stock dishes?

Name at least five.

_______________________________________________________________

_______________________________________________________________

3.What is the cheapest seasoning used in preparing stocks?

_______________________________________________________________

____________________________________________________________

GENERALIZATION

ACTIVITY SHEET


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Directions: You are instructed by your mother to cook stock dish. How will you identify and prepare the ingredients in preparing stock dish? Write your answer in your test notebook.

Your output will be rated using the rubrics below:

Content fair

5

Good

10

Very good

15

Knowledge Learner is able to

convey limited

Ideas on

ingredients of

stock dish with

little knowledge

Learner is able to

convey a few ideas

on ingredients of

stock dish

with some degree

of knowledge

Leaner is able to

convey several

ideas on the

ingredients of

stock dish with

appropriate degree

of knowledge

Accuracy Work was

organized and

planned with little

effectiveness

work was

organized and

planned with some

effectiveness

Work was

organized and

planned with

appropriate

effectiveness.

Effort Learner put little or

no effort on this

activity

Learner put some

effort into this

activity

Learner exert full

effort into this

activity.



PERFORMANCE TASKS


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MATCHING TYPE:

Directions: Match Column A with Column B. Write the letter and words in your test notebook.

COLUMN A COLUMN B

___1.An additive used intensify or improve the flavor of food. A. Ingredients

___2. It is a plant whose leaves are used in cooking to add flavor to food.

B. Seasonings

___3. These are herbs and spices that create a savory smell. C. Scraps and left-overs

___4. It helps to dissolve connective tissues, and extract flavor and body from bones.

D. Aromatics

___5. The process of adding salt, herbs or spices to food to

enhance the flavor.

E. Acid products

___6. The original and universal natural flavor enhancer F. Herbs

___7. The substances or foods that are combined to make a

particular dish.

G. Flavor enhancer

___8. This is often wrapped in cheese cloth bag and tied with string to make it easier to remove once the cooked.

H. MSG

___ 9.The best known and most widely used of the flavor enhancer.

I. Salt

___10. It may be used in stocks if they are clear, wholesome, and appropriate to the stock being made

J. Herb and spice

SELF – CHECK


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ANSWER KEYS

Activity

1.Mustard

2.Ginger

3.Paprika

4.Salt

5.Rubs

6.Basil

7.Thyme

8.Nutmeg

9.Oregano

10.Saffron

Review Lesson Essential Parts of a Stock:

1.Mirepoix

2.Aromatic

3.Liquid

4.Major flavoring

5.Ingredient

Culinary Terms on Stocks:

1.Skim 7. Aromatic

2.Savory 8. Mirepoix

3.Fumet 9. Glaze

4.Simmer 10. Base

5.Poach 11. Reduction

6.Clarification

Pre-Assessment

1.B

2.C

3.D

4.D

5.A

6.C

7.A

8.B

9.A

10.C

11.B

12.A

13.B

14.B

15.A

16.

Self- Check 1.G- Flavor enhancer

2.F- Herbs

3.D- Aromatics

4.E- Acid products

5.B- Seasonings

6.I- Salt

7.A- Ingredients

8.J- Herb and spice

9 H-MSG

10 C- Scrap and left-overs

PerformanceTask

Answers will be based on

the rubrics

Generalization

Possible Answers:

1.Bones contain collagen when

simmered from gelatin. The

more gelatin,the more body it

will have when chilled, a good

stock should actually solidify.

2. Answer vary

3. Salt


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REFERENCES

a. Printed Materials

Anecita S. Kong and Aniceta P. Domo, Technical Vocational Livelihood Education Cookery Module 2

Manual First Edition, 2016, pages 244-247

Grace Dy Yongco, Technology and Livelihood Education and Home Economics

Cookery Quarter 1,Module 1, First Edition,2020, page 33

b. Online Sources

https://www.academia.edu/29249861/CBC_COOKERY_NC_II

https://www.google.com/search?q=training+regulations+in+cookery&tbm=isch&ved=2ahUKEwjEr-

TTzeDrAhUQxIsBHQ1qDhsQ2cCegQIABAA&oq=training+regulations+in+cookery&gs_lcp=CgNpbWcQ

DDoECCMQJzoECAAQGDoHCCMQ6gIQJzoCCAA6BQgAELEDOgQIABBDOgcIABCxAxBDOgYIABA

FEB46BggAEAgQHjoECAAQHlCLGVjSngFgyMIBaAFwAHgFgAGABYgBlzOSAQwwLjI5LjQuMi4wLjGY

AQCgAQGqAQtnd3Mtd2l6LWltZ7ABCsABAQ&sclient=img&ei=1ypbX4ToJ5CIr7wPjdS52AE&bih=657&

biw=1366

https://www.coursehero.com/file/28236497/TR-Cookery-NC-IIdoc/

https://www.google.com/search?q=different+types+herbs&tbm=isch&ved=2ahUKEwiDnMb05vfrAhVB4p

QKHVVKA6QQ2-

cCegQIABAA&oq=types+herbs&gs_lcp=CgNpbWcQARgBMgIIADIGCAAQBRAeMgYIABAIEB4yBggAE

AgQHjIGCAAQCBAeMgYIABAIEB4yBggAEAgQHjIGCAAQCBAeMgYIABAIEB4yBggAEAgQHlD_AVjU

MWCMQ2gAcAB4A4ABnQSIAZAUkgEJMi0xLjAuNC4xmAEAoAEBqgELZ3dzLXdpei1pbWfAAQE&sclie

nt=img&ei=VVRnX8OdDsHE0wTVlI2gCg&bih=657&biw=1366


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https://www.google.com/search?q=training+regulations+in+cookery&tbm=isch&ved=2ahUKEwjEr-TTzeDrAhUQxIsBHQ1qDhsQ2cCegQIABAA&oq=training+regulations+in+cookery&gs_lcp=CgNpbWcQDDoECCMQJzoECAAQGDoHCCMQ6gIQJzoCCAA6BQgAELEDOgQIABBDOgcIABCxAxBDOgYIABAFEB46BggAEAgQHjoECAAQHlCLGVjSngFgyMIBaAFwAHgFgAGABYgBlzOSAQwwLjI5LjQuMi4wLjGYAQCgAQGqAQtnd3Mtd2l6LWltZ7ABCsABAQ&sclient=img&ei=1ypbX4ToJ5CIr7wPjdS52AE&bih=657&biw=1366https://www.google.com/search?q=training+regulations+in+cookery&tbm=isch&ved=2ahUKEwjEr-TTzeDrAhUQxIsBHQ1qDhsQ2cCegQIABAA&oq=training+regulations+in+cookery&gs_lcp=CgNpbWcQDDoECCMQJzoECAAQGDoHCCMQ6gIQJzoCCAA6BQgAELEDOgQIABBDOgcIABCxAxBDOgYIABAFEB46BggAEAgQHjoECAAQHlCLGVjSngFgyMIBaAFwAHgFgAGABYgBlzOSAQwwLjI5LjQuMi4wLjGYAQCgAQGqAQtnd3Mtd2l6LWltZ7ABCsABAQ&sclient=img&ei=1ypbX4ToJ5CIr7wPjdS52AE&bih=657&biw=1366https://www.google.com/search?q=training+regulations+in+cookery&tbm=isch&ved=2ahUKEwjEr-TTzeDrAhUQxIsBHQ1qDhsQ2cCegQIABAA&oq=training+regulations+in+cookery&gs_lcp=CgNpbWcQDDoECCMQJzoECAAQGDoHCCMQ6gIQJzoCCAA6BQgAELEDOgQIABBDOgcIABCxAxBDOgYIABAFEB46BggAEAgQHjoECAAQHlCLGVjSngFgyMIBaAFwAHgFgAGABYgBlzOSAQwwLjI5LjQuMi4wLjGYAQCgAQGqAQtnd3Mtd2l6LWltZ7ABCsABAQ&sclient=img&ei=1ypbX4ToJ5CIr7wPjdS52AE&bih=657&biw=1366https://www.google.com/search?q=training+regulations+in+cookery&tbm=isch&ved=2ahUKEwjEr-TTzeDrAhUQxIsBHQ1qDhsQ2cCegQIABAA&oq=training+regulations+in+cookery&gs_lcp=CgNpbWcQDDoECCMQJzoECAAQGDoHCCMQ6gIQJzoCCAA6BQgAELEDOgQIABBDOgcIABCxAxBDOgYIABAFEB46BggAEAgQHjoECAAQHlCLGVjSngFgyMIBaAFwAHgFgAGABYgBlzOSAQwwLjI5LjQuMi4wLjGYAQCgAQGqAQtnd3Mtd2l6LWltZ7ABCsABAQ&sclient=img&ei=1ypbX4ToJ5CIr7wPjdS52AE&bih=657&biw=1366https://www.google.com/search?q=training+regulations+in+cookery&tbm=isch&ved=2ahUKEwjEr-TTzeDrAhUQxIsBHQ1qDhsQ2cCegQIABAA&oq=training+regulations+in+cookery&gs_lcp=CgNpbWcQDDoECCMQJzoECAAQGDoHCCMQ6gIQJzoCCAA6BQgAELEDOgQIABBDOgcIABCxAxBDOgYIABAFEB46BggAEAgQHjoECAAQHlCLGVjSngFgyMIBaAFwAHgFgAGABYgBlzOSAQwwLjI5LjQuMi4wLjGYAQCgAQGqAQtnd3Mtd2l6LWltZ7ABCsABAQ&sclient=img&ei=1ypbX4ToJ5CIr7wPjdS52AE&bih=657&biw=1366https://www.google.com/search?q=training+regulations+in+cookery&tbm=isch&ved=2ahUKEwjEr-TTzeDrAhUQxIsBHQ1qDhsQ2cCegQIABAA&oq=training+regulations+in+cookery&gs_lcp=CgNpbWcQDDoECCMQJzoECAAQGDoHCCMQ6gIQJzoCCAA6BQgAELEDOgQIABBDOgcIABCxAxBDOgYIABAFEB46BggAEAgQHjoECAAQHlCLGVjSngFgyMIBaAFwAHgFgAGABYgBlzOSAQwwLjI5LjQuMi4wLjGYAQCgAQGqAQtnd3Mtd2l6LWltZ7ABCsABAQ&sclient=img&ei=1ypbX4ToJ5CIr7wPjdS52AE&bih=657&biw=1366https://www.coursehero.com/file/28236497/TR-Cookery-NC-IIdoc/

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For inquiries or feedback, please write or call: Department of Education: DepEd-Cebu Province Office Address : IPHO Bldg., Sudlon, Lahug, Cebu City, Philippines Telefax : (032) 520-3216 – 520-3217; SDS Office: (032) 255 – 6405 E-mail Address : [email protected] Bitoon National Vocational High School Office Address : Bitoon, Dumanjug, Cebu Telefax : (032) 471-8001 E-mail Address : [email protected]


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1ST GENERATION MODULES - VERSION 2bnvhsmodules.com/wp-content/uploads/2020/10/Cookery-10-Q...Cookery NC II Quarter 1 – Module 2: Prepare Stocks Required for Menu Items 10 Subject