Stock, Soup and Sauces

Hello Chef how are your hope you doing fine!. On this module let’s
see and understand the different types of cooking method so as a
chef we can cook a savory food to our guest and love ones let’s
explore.

Let’s learn student:

At the end of this module student MUST be able:

 Define what is cooking

 Understand the effect heat to food
 Perform different types of cooking method

Read and Learn

Stocks are thin flavored liquid derived from meat, fish or poultry bones
simmered with vegetables and seasoning, herbs, and spices and atomic
vegetables are added to enhance the stock’s flavor. Stocks serve as the bases of
many dishes.

No copy write intend. Credit to the real owner

Prepared by: Justine Clive C Sulpico
 Principles in preparing stocks:

 Start with cold water allow protein and other

impurities to be dissolved.
 Bones for brown stocks should be browed or
roasted before adding cold water.
 Skim stocks to remove the impurities from liquid
to improve clarity.
 Add aromatic vegetables or mirepoix and spices
it enhances the flavor of the stock.
 Strain the stock, to ensure cleanliness and
clarity.
 Store the stock in the refrigerator for 4 to 5 days
several months in freezer.

Classification of Stocks:

Brown stock this made of browed or roasted bones

of beef, chicken, veal game. Simmering time: 6 to 8
hours.

Chicken stock called as white stock. It simmered for only

2 to 3 hours.

Fish stock bones, heads, skin and trimming from white lean deep sea
fish. Simmering time: 30 to 45 minutes

No copy write intend. Credit to the real owner

Prepared by: Justine Clive C Sulpico
Ingredients in preparing stock:

Mirepoix aromatic vegetables such as onions, carrots, or celery are added to stock
for a flavorful effect.

Bouquet garni is a bundle of herbs usually tied together with string and mainly
used to prepare soup, stock, casseroles and various stews.

Meat the skin shoulder of a beef or veal are often used.

Tomatoes add flavor to brown stocks. Overusing will make the stocks cloudy.

Wine this used. Its flavor contribution is more important than its acidity.

Soup a dish may be hot or cold with meat and vegetables as the main
ingredients. A good soup is made using quality ingredients. Soups are versatile
dishes, for they can be made and eaten any time of the day. They served as
appetizers to introduce a meal or can served as main course for lunch or
dinner.

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Prepared by: Justine Clive C Sulpico
 Classifications of soups:

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Prepared by: Justine Clive C Sulpico
Thin or clear soups- the thinnest soup are clear. Broth, bouillon
consommé and other thin soup are made from clear stocks with few
ingredients.

 Broth- is a rich flavorful stock.

 Bouillon- is made for stock extra meat and seasoning. It has a fairly
strong flavor of the main meat ingredient.
 Consommé- is a perfect clear thin soup. It is made by clarifying a
rich stock or broth using added meat and flavoring ingredients.
Other thin soups or broth using added meat and flavoring
ingredients.

Thick soup have thicker consistency and fuller

body than thin or clear soups. These are made with
addition of thickening agent such as starch, cream
vegetables puree, butter and egg.

 Puree- can be quite heavy and thick. The

main ingredients are vegetables that are
ground in blender or food processor.
 Cream soup- are thickened with roux and
finished with cream. They can be made with
vegetables cooked until tender, pureed stirred
and folded into soup.

No copy write intend. Credit to the real owner

Prepared by: Justine Clive C Sulpico
Cold soups are either cooked or uncooked. They
chilled before serving.

 Cooked cold soup- soups are prepared hot but

served cold. Cream is added to thicken the
cooked cold soup after chilling.
 Uncooked cold soups- these are made with
chopped and pureed vegetables or fruits. Cream
or yogurt is added to make soups thicker and
richer.

Nationality or specialty soup these soup originated

from a particular geographic area or region. These can
be thin or thick. Nationality and specialty soup from a
separate category because of their specific ingredients,
methods of preparation, origin. Many specialty soup are
served cold.

Presenting and evaluating soup:

1. Color – contrast or similar in color of ingredients in

preparing soup as appealing to the dinners.

2. Consistency- a thin soup may be watery because the

stock used lacks of body. The body in stock is the gelatin
that comes from the bones of animals of thicken agents.

3. Seasoning- season the soup so the flavor blend. Adding

seasoning and spices toward the end of soup preparation
ensures maximum flavor. The key to flavorful soups is
delicacy of seasoning.

4. Garnished – the soup enriched by the garnish used. It is

desirable to garnished soup with croutons or vegetable
cutting or sour cream.

5. Accompaniments- to make soup more appealing and

flavorful accompaniments are served with the soups.

No copy write intend. Credit to the real owner

Prepared by: Justine Clive C Sulpico
 Procedure in Soup Preparation:

 When preparing a stock for soup always skim off

the fat and impurities to procedure a clearer stock
for a better soup.
 strain stocks and soups. Before the cooking is
completely done, remove all impurities, strain the
stocks with china cap covered with cheesecloth.
Thin soups should be clear and that they sparkle.
 Use spices with discreation. Spices should not be
added unless in a sachet bag or bouquet garni.
They should be in the soup long enough to add
flavor, then the sachet bag or bouquet garni is
removed.
 To improve the flavor of the soup, saute vegetable
garnishes

No copy write intend. Credit to the real owner

Prepared by: Justine Clive C Sulpico
Sauce a thickened liquid, richly flavored to complement a dish. The sauce
should heighten the flavor and appearance of the dishes, and make it more
digestible. It should flow over the food and provide a thin coating, rather than
to disguise the dish itself.

Ingredients used in Sauces

Starches these are the most common thickening agents.

 Flour- is the principal starch used in sauce making. Starches thicken by

gelatinization, the process in which the starch absorbs water. Starch
granules must be separated before heating in liquid.
 Cornstarch- produces a clear sauce with glossy texture. It dissolved in cold
water until smooth., before stirring into hot liquid.
 Roux (“roo”)- is a cooked mixture of equal parts of fat and flour. It must be
stiff, not pourable or runny. Too much use of fats makes the gravy Types of
roux:
 White roux- this cooked for few minutes, until the raw taste is done it has a
frothy, chalky and slightly grifty appearance before it takes on color.
 Blond roux-also known as the pale roux. It is cooked longer, just until the
roux becomes slightly dark. It is used for veloute sauces or sauces based on
white stock.
 Brown roux- this cooked over low heat until it becomes light brown in color
with nutty aroma. For a darker brown roux, the flour is browned in an oven
before adding the fat. It more flavorful and adds color to brown sauces.
 Liaison- beating the egg yolk with heavy cream until becomes smooth. It
is used as a finishing touch to enhance the flavor and smoothness of the
sauce.
No copy write intend. Credit to the real owner
Prepared by: Justine Clive C Sulpico
 Mother Sauces

The five basic sauces are known as mother sauces, or grand sauces. These
sauces are all made by combining a liquid with a thickening agent. Compound
sauces are made from these mother sauces. For example, a mother sauce such
as béchamel forms the basis for an additional five sauces.

Espagnole-made from thickened brown stock, sauce espagnole , which is

French for Spanish sauce, also contains some type of tomato product. In
general, this type of sauce has few added seasonings. Demi-glace is made from
sauce espagnole. It is half espagnole sauce and half brown stock that has been
reduced by half.

Tomato sauce- is made by simmering a tomato product with flavorings,

seasonings, and stock or another liquid. Although basic tomato sauce is made
with vegetables only, some variations add meat. Tomato sauce is a very
versatile sauce.

Béchamel Sauce-also known as a cream sauce or a white sauce, this mother

sauce is made by thickening milk with a white roux, seasonings, and
flavorings. A roux is a cooked mixture made from equal parts of fat and flour
by weight.

Velouté-from the French word for velvety, velouté sauce, also known as blond
sauce, is made by thickening a light-colored stock with a light-colored roux.
The sauce is named after the type of stock it contains.

Hollandaise Sauce-from the French word for Dutch, hollandaise sauce is made
from emulsified egg yolks, clarified butter, seasonings, and often lemon juice.
Emulsifying takes place when substances, such as water and oil, are mixed
with an emulsifier like egg yolks. Once mixed, these substances will not
separate.

No copy write intend. Credit to the real owner

Prepared by: Justine Clive C Sulpico