WIST COK JDVP Module 2 Soups PDF

JDVP Senior High Student Module
S.Y. 2020-2021
COOKERY NC II
Module 2:
Prepare Stocks, Sauces and
Soups
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PREFACE
Welcome to the module 2 in ‘”PREPARING STOCKS, SAUCES AND SOUPS” that
contains the training materials and activities for you to complete.
The unit of competency “PREPARE STOCKS, SAUCES AND SOUPS” contain
knowledge, skill and attitude required for cookery. It is one of the specialized modules
at national certificates level (NCII).
You are required to go through a series of learning activities in order to complete
each outcome of the module. In each learning outcome are information sheets, Task
sheets, follow these activities on your own answer the self-check, perform the
procedural checklist at the end of the learners’ outcome. You have questions may
remove the blank answer sheet at the end of each module (or get from your one
facilitator/trainer) to write your answer for each self-check, if you have questions don’t
hesitate to ask your facilitator for assistance
At the end of this module is a learner’s diary, Use this diary to record important date,
jobs undertaken and other work place events that will assist you in providing further
details to your trainer or assessor. A record of achievement is also provided for your
trainer to complete once you complete the module.
This module was prepared to help you achieved the required competency, in
preparing stocks, sauces ,and soups .This will be the source of information for your
acquired knowledge and skill into his particular trade independently and at your own
pace with minimum supervision or to help from your instructor.
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STOCKS
PREPARE SOUP
The French word for stock is “fond”, meaning bottom, ground, or base. Since the
16th century, the quality of sauces and soups has depended upon the stocks that
are used as their base. Learning the skill of making stocks will allow you to build sauces
and soups on a strong foundation.
A stock is the liquid that forms the foundation of sauces and soups. Simmering
various combinations of bones, vegetables and herbs extracts their flavorsto create this
foundation.
Stocks are flavorful liquids used in the preparation of soups, sauces, and stews,
derived by gently simmering various ingredients in water. They are based on
meat, poultry, fish, game, or seafood, and flavored with mirepoix, herbs, and
spices. Vegetable stocks are prepared with an assortment of prod uce, or
intensely flavored with a single ingredient, such as mushrooms, tomatoes, or
leeks.
There are different French terms used for stocks, including; fond, broth,
bouillon, fumet, and nage.
The term fond, meaning base is a fitting definition for these liquids because they
are the foundation of many different food preparations.
The terms stock, broth, and bouillon can be confusing but they are essentially
quite similar. A broth is usually made from simmered meats, while a stock is made from
the bones.
A bouillon, from the French term bouillir, meaning to boil, can be any liquid
produced by simmering ingredients in water.
Fumet is a concentrated liquid that often contains wine.
Nage, meaning to swim, refers to cooking ingredients in a court bouillon, and is
often associated with shellfish.
Stocks are divided into white and brown categories.

White stock is uncolored and subtle flavored, while a brown stock uses
roasted components to create a rich color and robust flavor. Depending on the desired
outcome, any stock can be white or brown. A stock can also be as simple as the
Japanese preparation of Dashi, a light stock made with dried seaweed (Kombu), dried
bonito fish flakes (Katsuobushi), and mushrooms (shiitakes).
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BASIC STOCKS - Stocks are generally made from bones and vegetables. The type of stock
made will depend on the chosen ingredients.
White stock
White stock is made from chicken, beef or veal. An additional ingredient is a
mirepoix. These stocks are light in colour.
Brown stock
Brown stock is made from browned chicken or beef bones, and browned
mirepoix.
Roasting the ingredients to a light brown causes them to undergo the Maillard
reaction. The natural sugars in the ingredients caramelize, producing a complex
brown flavour which explains why boiled meat tastes different to roasted meat.
Fish stock
Fish stock is made from bones, skin, fins and heads. Avoid scales, gills and
internal organs.
Fish bones are generally full of flavour and require little additional flavourings so
that adding onions and parsley stalks may be enough.
Lamb stock
Lamb stock, made either white or brown, will provide a sound flavour base for
lamb dishes. But, it is best used as a glaze with more intensely flavored dishes
such as pan-fried, grilled, or roast.
Lamb stock has too distinct a flavour to combine well with dishes of other meats.
Pork stock
Pork stock is sweet and rich with a high extraction of gelatin. It is suitable for
pork dishes, especially small goods and those served cold as a jelly. Pork skin is
used in the commercial extraction of gelatin. Pork skin, bones, or extremities can
be added to stocks and stews to add richness and body, but the flavour can
dominate the principle ingredients. Pork is used as a basis for some Asian stocks.
Game stock
Game stocks can be made with specified game to accompany dishes on that
variety. A combination of game enriched with an appropriate stock, white or
brown, will produce good results.
Court Bouillon (Short stock)

This is a well-flavoured liquid used principally to poach fish or shellfish. It is not a
stock and has no further culinary use. Once used, it may be discarded.
An acid ingredient such as vinegar, white or red wine is added to water with
other flavouring agents including onion, carrots, bay leaf, thyme, peppercorns,
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and parsley stalks. The ingredients are simmered together, and then the liquid is
passed and stored for use.
As there are no highly perishable ingredients, in Court Bouillon, it may be kept
covered for several weeks under refrigeration. This is not the case when milk is
used.
Stock syrup
The stocks discussed above are all essentially European style stocks. All the great
culinary traditions use stocks as a basic element in cookery. The way in which
stocks are used varies, but the simmering extraction process used to obtain
flavours and nutrients is common to all.
Stock syrup is mainly made for use with desserts. It includes sugar, water and flavouring
agents such as cinnamon quills, cloves, allspice and citrus skin. The amount of
sugar to water varies considerably but is usually between 0.7-1.0 kg of sugar for every 1
litre of water. Ingredients are brought to the boil then simmered to extract
flavour. Stock syrup can have a long shelf life but is best made regularly in amounts that
can be used within two weeks.Stock syrup for savory use in some Asian cuisines
may be made with plain sugar, lump sugar, palm sugar or caramel.
BASIC INGREDIENTS
Stocks are prepared with a few basic ingredients including bones, mirepoix,
herbs and spices, and sometimes tomatoes or wine. They are often prepared using
leftover ingredients as a cost-effective measure for the kitchen.
Always remember to make sure the ingredients are of good quality, a stockpot
should never be a dumping ground for old leftovers that are past their prime.
Meat trimmings can be added, as long as they are cleaned of fat and gristle.
Aromatic vegetables, usually onions, celery, and carrots, are typically incorporated.
Substituting leeks for the onions, or adding garlic, enhances the flavor of a stock.
Tomatoes are incorporated in brown stock for color and flavor; they also add acidity and
help clarify the liquid.
When preparing a fumet, nage, or court bouillon, white wine is added for flavor
and acidity. Standard seasoning includes parsley, bay leaf, thyme, and peppercorns.
Other herbs and spices augment the flavors as desired. Vegetable stocks begin with a
mirepoix of onions, celery, and carrots, enhanced by additional vegetables, leeks, garlic,
mushrooms, tomatoes, fennel, and similar ingredients.
B ON E S
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• Start with high quality ingredients.
• Use bones from younger animals, because they have more cartilage that is
rendered into gelatin, giving the stock better viscosity.
• Cut the bones small, about 3”, to extract the most flavors in the shortest cooking
time.
• A combination of meaty and marrow bones gives the stock a rich flavor and
body.
• Meat trimmings are okay, as long as they are fresh and trimmed of excess fat.
• Use lean fish bones with a neutral flavor; fatty fish (salmon and tuna for
example) have a strong, distinctive flavor that is too assertive for most
applications.
• When using fish bones, remove the gills, which tend to have an off-flavor.
MIREPOIX AND SACHET D’EPICES

• A proper balance of mirepoix vegetables, herbs, and spices, is essential to round
out the flavor.
• The mirepoix can be added at the beginning or end of the preparation process,
depending on whether it is a white or brown stock. In a white stock, the mirepoix
is added at the end of the process for a fresher flavor. In a brown stock, the
mirepoix is often roasted with the bones.
• Use a dominant vegetable to create an essence (mushrooms, tomato, fennel,
etc.).
• Vegetable trimmings are okay to use as long as they are fresh, and used in
balance with the other ingredients.
• Avoid turning the stockpot into a catch-all for leftovers that should be
composted or thrown out.
• Parsley, bay leaf, thyme, and crushed peppercorns are the standard
seasoning. Other herbs and spices are incorporated depending on the desired
results.
• Because stocks are basic mise en place preparations, salt is usually not added
directly to them, but instead added to later preparations.
LIQUID
• Water is the common liquid used in stock preparation. To create a clear stock,
always start with cold water
• A cold remouillage (second wetting of the stock pot) can be substituted for the
water to enhance the flavor of the stock
COOKING A STOCK
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Stocks are gently simmered, never boiled, to extract their flavors. They must be
started in cold water to gently open and release impurities, caused by proteins in the
meat and bones to rise to the top and be easily skimmed from the surface. The bones
are sometimes roasted with the mirepoix for a robust flavor or blanched in water and
rinsed for a clearer and lighter stock.
Vegetables, herbs and spices are usually added towards the end of the cooking
process (except when preparing a brown stock) to preserve their freshness and flavor.
Once cooked the liquid is strained and can then be used immediately or cooled and
stored for later use. The strained bones can be re-wet and cooked a second time with a
fresh mirepoix if desired as a way to stretch and maximize the ingredients.
• Use a tall pot to prevent too much evaporation, and one with a spigot to make
straining the stock easier.
• Blanch, sweat, or brown the bones (and mirepoix) if desired.
• Start the stock in cold water. As it heats up, blood and other impurities will
dissolve in the water and rise to the top.
• For ultimate clarity, skim off the impurities as they rise to the surface.
• To avoid a cloudy stock do not stir while it is cooking because the impurities will
get trapped in the liquid.
• Replenish liquid as needed if it evaporates but avoid diluting the flavor and body
of the stock.
• Simmer the stock gently – never allow it to boil.
• Strain the stock using a chinois or china cap lined with cheesecloth.
• Cool the stock quickly or use immediately.
COOKING TIME
There is much debate over how long a stock should cook to extract the greatest amount
of flavor. The general wisdom is that fish and vegetable stocks take about 45 minutes to
one hour. A poultry stock takes about four hours and meat stocks take up to eight
hours. The deciding factor in the length of cooking, especially for meat and poultry
stocks, is actually the size of the bones and other ingredients. The smaller the bones are
cut, the less time required for extracting the maximum flavor. Famed French Chef
Michel Roux states that cooking a fish stock for 30 minutes is sufficient. Poultry and
meat stocks should be cooked no more than 2 ½ hours.
REMOUILLAGE
A remouillage is a second wetting of the stock pot. After the stock is cooked and
strained, rewet the bones with fresh water, and cook a second time. Add mirepoix and a
fresh sachet to the second wetting to enhance the flavor.
GLACE AND REDUCTIONS
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Finished stocks can be further cooked to concentrate their flavors and increase
viscosity. A glace or glaze is the reduction of a stock by 75% or more to a syrup
consistency. These reductions can be used for sauces or as a natural soup base.
TIPS TO IMPROVE STOCKS

• Cut bones 2”-3” to maximize the flavor and reduce cooking time.
• For meat stocks, add gelatinous cuts like veal or pork feet that contributes a
smoothness and richness to the stock; Un-smoked ham or pork shanks and pork
rind can also be used for the same purpose. Use meat trimmings that are
cleaned of fat.
• If veal bones are too expensive for the kitchen budget, substitute chicken or
turkey bones. A brown chicken or turkey stock can be quite versatile in the
kitchen as a light substitute for brown veal or beef stock.
• Make sure to balance the ingredients so that the flavor is harmonious. Too much
mirepoix in a meat, poultry or fish stock will make it taste either too sweet or
bitter and out of balance.
• For herbs and spices, prolonged cooking results in loss of flavor; add herbs
towards the end of the cooking process to give it a fresh flavor boost.
• Avoid adding salt if reducing the stock later.
• For brown stocks, caramelize the ingredients to add color, flavor and complexity.
This can be done for any type of stock including meats, poultry, fish and
vegetable.
• Always start with cold water.
• Don’t add too much water as it will only dilute the flavor.
• Simmer gently and skim to remove impurities that rise to the surface.
• For a clear stock, never let it boil and never stir it.
• Avoid adding salt if reducing the stock later.
• Concentrate the flavors by simmering the stock further after straining.
• Make a double or triple stock by substituting a prepared stock or remouillage in
place of plain water. Although this can be expensive, it may be suited for some
operations that use stocks and reductions in place of classic French Grande
Sauces like demi-glace and velouté.
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SELF-CHECK
Directions:
A. Give your answer to the following questions and write it before each number.
After answering this Self-check 2.1-1, compare your answers on the answer key.
_____________1. What are the three (3) basic ingredients of stock?

_____________2. What is the term used which means “wetting of the stock pot”?
____________3. It is sometimes called a short -stock or broth that includes
aromatic vegetables and herbs combined with water and
white wine. What is it?
____________4. What term used for concentrated, highly aromatic, flavorful
liquid derived from vegetables, or herbs, such as mushrooms,
tomato, tarragon, game or fish?
____________5. It is the reduction of a stock by 75% or more to syrup
consistency and be used for sauces or as a natural soup base.
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FLAVOURING AGENTS
Flavouring agents are key food additives with hundreds of varieties like
fruit, nut, seafood, spice blends, vegetables and wine which are natural
flavouring agents. Besides natural flavours there are chemical flavours
that imitate natural flavours. Some examples of chemical flavouring
agents are alcohols that have a bitter and medicinal taste, esters are
fruity, ketones and pyrazines provide flavours to caramel, phenolic have
a Smokey flavour and terpenoids have citrus or pine flavour.
Flavors are used as additives to enhance, modify the taste and the aroma
in natural food products which could have got lost due to food processing. Flavors are also used
to create flavors in foods like candies and snacks that do not have likeable flavors of their own.
Flavors are normally classified into three categories natural flavoring and artificial flavorings and
nature-identical flavorings.
Natural flavoring substances are extracted from plants, herbs and spices, animals, or
microbial fermentations. Essential oils and oleoresins that are created by solvent extract with
the solvent removed, herbs, spices and sweetness are all natural flavorings. Natural flavorings
can be either used in their natural form or processed form for human consumption and they
cannot contain any nature-identical or artificial flavouring substances.
Artificial flavouring agents are chemically similar to natural flavourings but are more easily
available and less expensive. However, one drawback is that they may not be an exact copy of
the natural flavourings they are imitating like amyl acetate which is used as banana flavouring or
ethyl butyrate for pineapple.
Nature-identical flavouring agents are the flavouring substances that are obtained by
synthesis or are isolated through chemical processes. There chemical make-up of artificial
flavourings is identical to their natural counterparts. These flavouring agents cannot contain any
artificial flavouring substances.
Besides this category there are also natural flavour enhancers like monosodium glutamate
(MSG) which bring out the flavours of foods. They have a taste that is different and cannot be
called any of the known flavours like sweet, sour, salty or bitter. In fact the taste of MSG is called
‘umami’ and is known as the fifth taste also found in high protein foods like meat. Monosodium
glutamate was once derived from seaweed but now it is manufactured commercially by the
fermentation of starch, molasses, or sugar.
Use of Flavour Enhancers

Monosodium Glutamatemay be added to foods as per the provisions contained in the
Regulations subject to Good Manufacturing Practices (GMP) level and under proper label
declaration as provided in Regulation of Food Safety and Standards (Packaging and Labelling)
Regulations, 2011. It shall not be added to any food for use by infant below twelve months and
in the following foods.
List of foods where Monosodium Glutamate is not allowed

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• Milk and Milk Products including Buttermilk, Fermented and renneted milk products
(plain) excluding dairy based drink.
• Pasteurized cream, Sterilised, UHT, whipping or whipped and reduced fat creams.
• Fats and Oils, Pulses, Oil seeds and grounded/ powdered food grains, Food grains, Sago,
• Butter and concentrated butter, Margarine, Fat Spread
• Fresh fruit, Surface treated fruit, Peeled or cut fruit.
• Fresh vegetables, frozen vegetables.
• Pastas and noodles (only dried products).
• Fresh meat, poultry and game, whole pieces or cuts or comminuted. Fresh fish and fish
products, including mollusks, crustaceans and echinoderms. Processed fish and fish
products, including mollusks, crustaceans and echinoderms.
• Fresh eggs, Liquid egg products, frozen egg products.
• White and semi-white sugar (sucrose and saccharose, fructose, glucose (dextrose),
xylose, sugar solutions and syrups, also (partially) inverted sugars, including molasses,
treacle and sugar toppings. Other sugars and syrups (e.g. brown sugar and maple syrup),
• Honey, Saccharine
• Salt, Herbs, spices and condiments, seasoning (including salt substitutes) except
seasoning for Noodles and Pastas, meat tenderizers, onion salt, garlic salt, oriental
seasoning mix, topping to sprinkle on rice, fermented soya bean paste, Yeast.
• Infant food and Infant milk substitute including infant formulae and follow-on
formulate, Foods for young children (weaning foods).
• Natural Minerals water and Packaged Drinking water, Carbonated Water
• Concentrates (liquid and solid) for fruit juices.
• Canned or bottled (pasteurized) fruit nectar.
• Coffee and coffee substitutes, tea, herbal infusions, and other cereal beverages
excluding cocoa.
• Wines, Alcoholic Beverage
• Fruits and Vegetables products except those
where Monosodium Glutamate is permitted
under these Regulations.
• Baking Powder, Arrowroot
• Plantation Sugar, Jaggery and Bura,
• Ice-Candies, Ice cream and Frozen desserts.
• Cocoa Butter
• Malted Milk Food and Milk based foods
• Bread
• Vinegar
• Sugar Confectionery, Toffee, Lozenges,
Chocolate
• Pan Masala
SELF-CHECK
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Directions:
___________________1. These are key food additives with hundreds of varieties like
fruit, nut, seafood, spice blends, vegetables and wine which are
natural flavouring agents.
___________________2. These are the flavouring substances that are obtained by
synthesis or are isolated through chemical processes
___________________3. These are extracted from plants, herbs and spices, animals,
or microbial fermentations.
___________________4. These are chemically similar to natural flavourings but are
more easily available and less expensive.
___________________5. This was once derived from seaweed but now it is
manufactured commercially by the fermentation of starch,
molasses, or sugar.
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SEASONING AGENTS
There are lots of types of seasonings, from basic salt and pepper to exotic cultural seasoning
blends. They can all take food to the next level of flavor.
Salt & Pepper

The two most fundamental and widely used spices are salt and pepper. Typically what
people think of when speaking of salt and pepper is white, granulated salt and pre-ground black
pepper. But these are far from the only kinds of salt and pepper that exist.
Rock saltis a great salt variation, with larger crystals for a bigger punch. Sea salt is
cherished by many as a more natural culinary salt. There's also Kosher, iodized, pickling
and black salt, among others.
The assortment of peppers to explore is at least as vast, with chili pepper, jalapeno
pepper, habanero pepper, cayenne pepper and innumerable others, even white pepper,
each with its own degree of spiciness and its own subtle flavor distinctions.
It's not uncommon to serve dishes unseasoned with a shaker of salt and a grinder full of
peppercorns on hand. Pepper may be sold in flakes or ground into a powder. Salt, with
the exception of rock salt, is usually granulated.
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Herbs & Spices
Most individual seasonings (we'll get to blends in a

minute) are classified as either herbs or spices.
• Herbs are usually the fresh or dried leaves
of succulent plants that tend to grow in
particularly temperate climates.
• Spices generally refer to any seasoning
made from the other parts of the plant
besides the leaves, including the roots,
stems, bark, seeds, fruit or buds.
That said, these descriptions are not definitive, as

chefs everywhere will use the two terms differently.
Often, the term spices will be used to describe all
seasonings, including herbs.
Herbs tend to have a milder flavor, while spices tend

to be more pronounced. Common cooking herbs
include basil, oregano, marjoram, parsley, rosemary,
thyme and dill. Common culinary spices include
cinnamon, paprika (another pepper), turmeric,
ginger, saffron and cumin. Ginger and garlic are both
considered spices as well.
Certain herbs and spices come from different parts of the same plant, such as dill seed and dill
weed. Two other herbs, cilantro and coriander, both come from the same plant, but at two
different stages in its growth cycle.
Many herbs and spices come from different varieties of the same plant, such as the mind-
boggling array of types of basil, including Thai basil, Lemon basil, Cinnamon basil and Royal basil.
What's more, basil is just one kind of mint, of which there's an even greater variety.
Still other herbs and spices, like liquorice, fennel and star anise, merely have a similar flavor that
only makes them seem related, even though they're not. Herbs and spices may be sold whole or
ground.
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SEASONING BLENDS
There are also a near endless array of seasoning blends on the market, many of which are based
on the unique culinary traditions of various cultures and ethnicities.
Examples of some of these ethnic seasoning blends (as they're sometimes called) are Cajun,
Creole, and Italian. Other seasoning blends will be designed to complement specific types of
food, such as a fish or poultry seasoning blend, steak seasoning or a grilling blend.
Seasoning blends may be dry or wet. Dry blends contain only herbs and spices mixed together.
Among the simplest and most common of dry blends are garlic salt and onion salt mixtures.
Wet blends include some sort of liquid, often a kind of vinegar or oil, or both. Ketchup and
mustard are two of the most prevalent wet seasonings. Others include Tabasco sauce, soy sauce
and Worcestershire sauce.
A common Indian spice blend is curry, erroneously believed to be an individual spice from the
curry plant. Curry comes in a number of dry blends, including red curry, yellow curry and green
curry, as well as a liquid curry paste.
SELF-CHECK
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Directions:
___________________1. What are the two (2) most fundamental and widely used
spices?
___________________2. This is a great salt variation, with larger crystals for a bigger
punch.
___________________3. These are generally refer to any seasoning made from the
other parts of the plant besides the leaves, including the roots,
stems, bark, seeds, fruit or buds.
___________________4. These are usually the fresh or dried leaves of succulent
plants that tend to grow in particularly temperate climates.
___________________5. What are the common cooking herbs used in culinary?
SOUPS
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Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold),
that is made by combining ingredients of meat or vegetables with stock, or water. Hot soups are
additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are
extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a
clear distinction between the two; however, soups generally have more liquid (broth) than
stews.
In traditional French cuisine, soups are classified into two main groups: clear soups and
thick soups. The established French classifications of clear soups are bouillon and consommé.
Thick soups are classified depending upon the type of thickening agent used: purées are
vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables
thickened with cream; cream soups may be thickened with béchamel sauce; and velouté are
thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and
broths include rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots,
potatoes, pig's trotters and bird's nests.
Other types of soup include fruit soups, dessert soups, and pulse soups like split pea, cold soups
and other styles.
The word soup comes from French soupe ("soup", "broth"), which comes through Vulgar Latin
suppa ("bread soaked in broth") from a Germanic source, from which also comes the word
"sop", a piece of bread used to soak up soup or a thick stew.
The word restaurant (meaning "[something] restoring") was first used in France in the 16th
century, to refer to a highly concentrated, inexpensive soup, sold by street vendors, that was
advertised as an antidote to physical exhaustion. In 1765, a Parisian entrepreneur opened a
shop specializing in such soups. This prompted the use of the modern word restaurant for the
eating establishments.
DIFFERENT TYPES OF SOUP

CLEAR SOUP
Clear soups are delicate soups with no thickening agent in them. Consommé, a French clarified
meat or fish broth, is a classic version of a clear soup.
Broth, or bouillon, is another common clear soup. Broths come in a variety of flavours, including
chicken, turkey, beef, vegetable and mushroom. Contrary to perception, clear soups can be full
of bold and distinct flavours. Good clear soups never taste watery.
Clear soup can offer a wide range of nutritional benefits while keeping your digestive tract clear.
BOUILLON & BROTH

Many cooks and writers treat bouillon and broth interchangeably. This is understandable
because they are essentially the same thing: a soup made from water in which bones, meat, fish
or vegetables have been simmered.
Leave broth to simmer for long enough and the gelatinbegins to thicken it, creating an intensely
flavourful stock.
CONSOMMÉ
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A consommé is made by adding a mixture of ground meats, together with mirepoix (a
combination of carrots, celery, and onion), tomatoes, and egg whites into either bouillon or
stock.
The secret to making a high-quality consommé is in the simmering. Simmering and stirring bring
impurities to the surfaces, which are further drawn out due to the presence of acid from the
tomatoes.
Eventually, the solids begin to congeal at the surface of the liquid, forming a “raft”, which is
caused by the proteins in the egg whites. The resulting concoction is a clear liquid that has either
a rich amber or yellow colour. It is then carefully passed through a filter to ensure its purity and
is then the fat is skimmed from the surface.
THICK SOUPS
Thick soups are soups that are thickened using flour, cornstarch, cream, vegetables and other
ingredients. Depending on how you thicken a soup, you can get different textures and flavours.
For example, a potage of boiled meat and vegetables results in a thick, mushy soup. Conversely,
bisque is thickened with rice, which creates a smoother soup.
BISQUE
Bisque is a creamy, thick soup that includes shellfish. Bisque is a method of extracting flavour
from imperfect crabs, lobsters and shrimp that are traditionally not good enough to send to
market.
CREAM
“Cream of…” soups come in a variety of flavours and are the main type of soup found in our
Campbell’s Condensed Soup cans. Cream soups are traditionally a basic roux, thinned with
cream or milk and combined with a broth of your preferred ingredient.
Typical flavours include cream of tomato soup, cream of mushroom soup and cream of chicken
soup. The addition of cream creates a thick and satisfying soup that is filling and flavoursome.
POTAGE
Potage is a medieval soup from Northern France. To make potage, you take a variety of
vegetables that you grow together in your garden add some meat and then boil it all together
with water to form a thick mush.
Similar to potage is pottage. Pottage is an even more ancient thick soup made by boiling
vegetables and grains. It was typically boiled for several hours until the entire mixture took on a
homogeneous texture and flavour. It was intended to break down complex starches and to
ensure the food was safe for consumption.
SELF-CHECK
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Directions:
Identify what is being asked of the following questions. After answering this Self-
check, compare your answers on the answer key.
1. What are the different soups used in the kitchen or restaurant?
2. What is the French word where soup comes from ("soup", "broth)?
3. What is this word (meaning "[something] restoring") was first used in

France in the 16th century, to refer to a highly concentrated,
inexpensive soup, sold by street vendors, that was advertised as an
antidote to physical exhaustion?
FLAVORFUL SOUPS FROM AROUND THE WORLD

During bouts of cold weather, nothing warms you down to your toes quite like a good
soup. From spicy soup recipes to more mild creations, soup is nourishing, warming and often
packed with nutritious ingredients. Tomato soup recipes are a classic choice here in the US, but
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maybe you’re in the mood for something a little more… exotic. Soup is a staple in all corners of
the globe. Try these 15 soup recipes from around the world next time you feel like jetting off to
new (and perhaps warmer) climates.
Easy Homemade Wonton Soup

Though the concept of making homemade wontons may seem
intimidating, this delicious soup is actually pretty easy to pull together.
Ready in just 40 minutes, it boasts the flavors of authentic pork dumplings,
shrimp and fresh veggies.
New England Clam Chowder

For something a little closer to home, whip up a bowl of New England clam
chowder. You’ll need bacon, pork, potatoes, an array of spices and, of
course, clams. The fresher the fish, the better — but if you live somewhere
without access to fresh clams, you can sub in canned clams instead
Manhattan Clam Chowder

Alternatively, you could try Manhattan’s version of clam chowder if you’re
craving a yummy seafood stew. The difference between New England and
Manhattan clam chowders lies in the soup itself — New England chowder
features a white, cream-based soup, while Manhattan style is broth-based.
15-Minute Curry Noodle Soup

Curries are popular throughout Asia, particularly in countries like India and
Thailand. This quick and easy curry soup is ready in just 15 minutes, and
features rice vermicelli noodles.
Italian Wedding Soup

This Italian-American soup is often served at all manner of Italian
restaurants here in the states, but its name is misleading. It’s not
traditionally served at weddings in particular… instead; the name refers to
the “marriage” of greens and broth.
Spanish Bean Soup

This traditional Spanish soup is made with chickpeas, andouille sausage,
onion, olive oil and red potatoes. If you’re more in the mood for spicy chorizo,
substitute that instead. Either way, this soup will be nourishing, mildly spicy
and *packed* with flavor.
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French Onion Soup
Is there anything more delicious than a rich French onion soup topped with
crunchy croutons and tons of cheese? We think not! This recipe showcases the
flavors of French onion soup to delicious effect. We recommend using gruyere,
asiago, Swiss or mozzarella cheese (or any combo of those four).
Easy Mexican Pozole

Pozole is a Mexican soup boasting the flavors of hominy and pork. There are
red versions and green versions. This particular version is made with red sauce
and is super easy to whip up in a jiff.
Turkey Avgolemono Soup

This traditional Greek recipe is made with turkey, rice and a little bit of lemon,
making for a delicious comfort food that’s both warming and totally
invigorating. In fact, you only need five ingredients to make this delicious,
authentic soup. That’s right, FIVE.
Cuban Black Bean Soup

Healthy and hearty, this black bean soup is graced with the flavors of black
pepper, olive oil and garlic, and comprised of ham and black beans. It’s as
nourishing as it is tasty, and can easily be garnished with Greek yogurt in lieu
of sour cream in order to make it even healthier.
Ribollita
Tuscan soup takes roughly three days to make if you want to go the
traditional route. Ribollita literally means “reboiled,” so this is a great recipe to
make ahead of time and then reboil right before you’re ready to serve it.
Hot and Sour Soup

This traditional Chinese recipe is warming, tasty and packed with nutritious
ingredients. We particularly recommend adding kimchi on top, as it’s
fermented and therefore contains natural probiotics. Pro tip: To make this
vegan, just use veggie broth.
Locro de Papa
Locro de Papa is an Ecuadorian cheesy potato soup that will warm you to
your toes and fill you right up. It features annatto, a regional spice that
you’ll have to find in an ethnic or Mexican grocery store. But trust us — it
will be worth the extra effort.
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Vietnamese Beef Noodle Pho
Pho is a Vietnamese noodle soup that is often steeped for *days* in order
to get the best broth flavor. However, you can make it much more quickly
by taking a few shortcuts. In terms of beef, the best cuts for this noodle
soup are sirloin steak, round eye or London broil.
Easy Homemade Ramen

Last but not least is perhaps America’s most beloved ethnic soup: ramen.
Once you’ve made a homemade savory ramen with fresh veggies, noodles
and boiled eggs, you’ll never go back to the instant store-bought version.
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SELF-CHECK
Directions:
Identify what is asked in the following questions and write it before each
number. After answering this Self-check 2.2-, compare your answers on the answer key.
___________________1. It is a Vietnamese noodle soup that is often steeped for

*days* in order to get the best broth flavor.
___________________2. This traditional Chinese recipe is warming, tasty and packed
with nutritious ingredients.
___________________3. It is perhaps the America’s most beloved ethnic soup: ramen.
___________________4. It takes roughly three days to make if you want to go the
traditional route.
___________________5. This traditional Greek recipe is made with turkey, rice and a
little bit of lemon, making for a delicious comfort food that’s both warming and totally
invigorating.
___________________6. This recipe showcases the flavors of French onion soup to
delicious effect.
___________________7. It is an Ecuadorian cheesy potato soup that will warm you to
your toes and fill you right up.
___________________8. Healthy and hearty, this black bean soup is graced with the
flavors of black pepper, olive oil and garlic, and comprised of ham and black beans.
___________________9.It is a Mexican soup boasting the flavors of hominy and pork.
There are red versions and green versions
___________________10. This traditional Spanish soup is made with chickpeas,
andouille sausage, onion, olive oil and red potatoes
Page 26 of 59
MISTAKES EVERYONE MAKES WHEN COOKING SOUP
Cozy soups that are at once warming and complexly flavored have gotten me through
many cool evenings in New York City. They have the unique ability to taste good on Day One and
better thereafter. The can be made in advance, frozen, and reheated for later. Whether you love
light brothy varieties, hearty ones that are chock full of meat and veggies, or the creamy pureed
types, we can all agree that soups make up their own divine food group, and for that I am
grateful.
USING STORE-BOUGHT STOCK

Since soups get the bulk of their flavor from the stock, it goes without saying that making your
own gives the pot a major boost at the outset. While it may be easy to pick up processed stock
from the supermarket, the ones you're likely to find will be bogged down by sodium and other
unsavoury additives. On the other hand, with just a little bit of planning ahead, you can whip up
your own vegetable, chicken, seafood, or beef stock in your own kitchen.
OVERCOOKING GRAINS AND PASTA

In a pot of soup, mushy rice and deteriorating pasta are downright sad occurrences. As grains
like barley and rice and small pasta shapes are meant to add texture and heartiness to a brothy
soup, they bring nothing to the dish when overcooked. To avoid this fate, hold off on adding the
grain until about 20 minutes before the soup is supposed to finish cooking. For pasta, you can
definitely get away with adding it in the last 10 minutes.
TOO HOT FOR TOO LONG

In many ways, soups benefit from TLC more than any other dish. Their unique flavors require a
slower cook time in order to give the varied ingredients time to mingle and meld. As such, you
want to avoid cooking the soup over high heat, causing it to boil harshly.
If you do, the flavors in your soup may become too concentrated as the liquid evaporates too
rapidly. Instead, keep the heat at a simmer. Doing so allows the soup components to cook at a
slow and steady pace. It takes a little longer, but it will be well worth the wait.
ADDING INGREDIENTS AT THE WRONG TIME

Different soup ingredients require different cooking times. Avoid adding all of them into the pot
at once just to make it a little easier on yourself. Instead, try layering them with the aim to build
flavor as well as get everything to finish cooking at the same time.
Most soups begin with a base of sautéed aromatics such as onion, celery, or garlic. From there,
you add the stock, water, or both and begin to layer the vegetables according to how long they
will need to cook.
If using, add the grain or pasta. Since any meat or poultry should already be cooked, you can add
these in near the end to warm through.
SEASONING TOO EARLY
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Many people erroneously season their soups too early only to find that the broth becomes
overly salty or the black pepper turns slightly bitter by the end. Flavors become more
concentrated as you cook the soup longer. Depending on how salty your stock was to start with,
an early salting with a heavy hand could leave you with super-salty soup. Hold off until close to
the end when you can taste your soup and determine how much salt to add.
UNDERSEASONING OR OVERSEASONING
It's crucial that you pay attention to the seasoning throughout the cooking process when you're
making soup. The flavors naturally evolve over time as the ingredients meld, so taste as often as
you can. Be bold about herbs, spices, and other seasonings, while also remaining mindful of how
they complement one another.
USING DRIED HERBS

The flavors will simply pale in comparison to those of fresh herbs, which smell terrific and lend
fragrance to your soup. To avoid underwhelming stale herb syndrome, just chop up a handful of
the herbs you want to use, throw them into your soup pot, and wait to be bowled over by the
crazy good aromas.
NOT GARNISHING THE SOUP

Don't skip the garnishes when it's time to serve your homemade soup; these small touches lend
the dish tons of unique flavor, texture, and fragrance. Your garnishes will, of course, depend on
the type of soup you're serving, but I have my favorites. Think big crusty croutons, a scattering
of fresh herbs, one or two grinds of black pepper, or a dash of Parmesan cheese.
UNDERCOOKING OR OVERCOOKING THE VEGETABLES

Not all vegetables cook at the same rate, so be mindful of when you add certain ones to avoid
undercooked or overcooked veggies. Heartier ones may require more time, while softer types of
produce can be added later. Additionally, the size you chop the pieces too might determine
when you add them. If you're making a creamy pureed soup, you want to ensure your veggies
aren't undercooked because they have to go in the blender .
ADDING TOO MUCH DAIRY

Soups that have too much dairy in them don't hold up well when they are reheated because
certain types of dairy can curdle or become too acidic. Less is more when it comes to soups with
dairy.
SELF-CHECK
Page 28 of 59
Directions:
Enumerate what is being asked in the question below and write it in the space
provided. After answering this Self-check 2.2-3, compare your answers on the answer
key.
What are the mistakes everyone makes when cooking soup?
1. _______________________________________
2. _______________________________________
3. _______________________________________
4. _______________________________________
5. _______________________________________
6. _______________________________________
7. _______________________________________
8. _______________________________________
9. _______________________________________
10. _______________________________________
COMMON CULINARY TERMS

Al dente
To cook food until just firm, usually referring to pasta, but can include vegetables.
Page 29 of 59
Bake
To cook food in an oven using dry heat.
Baste
To moisten food while cooking by spooning, brushing, or squirting a liquid, such as meat
drippings to stock, to add flavour and prevent it from drying out.
Beat
To stir rapidly in a circular motion to make a smooth mixture, using a whisk, spoon, or
mixer.
Braise
To cook first by browning the food in butter or oil, then gently simmering in a small
amount of liquid over low heat for a long period of time in a covered pan until tender.
Broil
To expose food to direct heat on a rack or spit, often used for melting food like cheese.
Brown
To cook over high heat (usually on the stove-top) to brown food.
Caramelize
To heat sugar until it liquefies and becomes a syrup.
Chop
To cut vegetables into large squares, usually specified by the recipe.
Cream
To beat ingredients (usually sugar and a fat) until smooth and fluffy.
Cube
Like chopping, it is to cut food into small cubes, usually about 1/2 inch.
Dash
1/8 teaspoon.
Dice
To cut into small pieces, usually 1/4 to 1/8 chunks.
Dollop
A spoonful of a semi-solid food, like whipped cream or masted potatoes, placed on top
of another food.
Dredge
To lightly coat uncooked food with a dry mixture, usually with flour, cornmeal, or bread
crumbs, to be pan fried or sautéed.
Dress
To coat foods with a sauce, such as salad.
Drizzle
To pour liquid back and forth over a dish in a fine stream, usually melted butter, oil,
syrup, or melted chocolate.
Dust
To coat lightly with a powdery ingredient, such as confectioners’ sugar or cocoa.
Fillet
To cut the bones from a piece of meat, poultry, or fish.
Flambé
To drizzle a flammable spirit over a food while its cooking, to ignite the just before
serving.
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Fold
To combine light ingredients, such as whipped cream or beaten eggs whites, with a
heavier mixture, using a over-and-under motion.
Glaze
To coat foods with mixtures such as jellies or sauces.
Grate
Creates tiny pieces of food, best for things like cheese to melt quickly or a vegetable
used in a sauce.
Grease
To coat the interior of a pan or dish with shortening, oil, or butter to prevent food from
sticking during cooking.
Julienne
Cutting vegetables until long, thin stripes, approximately 1/4 inch thick and 1 inch long
Knead
The process of mixing dough with the hands or a mixer
Marinate
To soak in a sauce or flavoured liquid for a long period of time, usually a meat, poultry
or fish.
Mince
To cut as small as possible, most commonly used with garlic.
Pan Fry
Cook larger chunks of food over medium-heat, flipping once only.
Parboil
To partially cook by boiling, usually to prepare the food for cooking by another method.
Poach
To cook gently over very low heat, in barely simmering water just to cover.
Pinch
1/16 teaspoon.
Purée
To mash or grind food until completely smooth.
Roast
Like baking but concerning meat or poultry, it is to cook food in an oven using dry heat.
Sauté
To cook small pieces of food over a medium-high heat with oil in a pan, usually to brown
food.
Scald
To heat liquid almost to a boil until bubbles begin forming just around the edge.
Sear
To brown the surface of meat by quick-cooking over high heat into order to seal in the
meat’s juices.
Shred
Done on a grater with larger holes, resulting in long, smooth stripes to cook or melt.
Simmer
Bring a pot to a boil, then reduce the heat until there are no bubbles.
Skim
To remove fat or foam from the surface a liquid.
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Slice
To cut vertically down, thickness sometimes specified by the recipe.
Smidgen
1/32 teaspoon.
Steam
To cook food on a rack or in a steamer set over boiling or simmering water.
Steep
To soak a dry ingredient in a liquid just under the boiling point to extract the flavour,
such as with tea.
Stew
To cook covered over low heat in a liquid for a substantial period of time.
Whip
To beat food with a whisk or mixer to incorporate air and increase volume.
Whisk
To beat ingredients with a fork or a whisk.
Zest
The outer, colored peel of a citrus fruit.
SELF-CHECK
Directions:
Page 32 of 59
Give the term/ word that is asked in the following questions and write it before
each number. After answering this Self-check 2.2-4, compare your answers on the
answer key.
___________________1.To cook food on a rack or in a steamer set over boiling or

simmering water.
___________________2.Done on a grater with larger holes, resulting in long, smooth

stripes to cook or melt.
___________________3.To coat foods with mixtures such as jellies or sauces.
___________________4. It is the outer and colored peel of a citrus fruit.
___________________5.To cook gently over very low heat, in barely simmering water
just to cover.
___________________6.Cutting vegetables until long, thin stripes, approximately 1/4

inch thick and 1 inch long
___________________7.To cut into small pieces, usually 1/4 to 1/8 chunks.
___________________8.To partially cook by boiling, usually to prepare the food for

cooking by another method.
___________________9.To cook first by browning the food in butter or oil, then gently
simmering in a small amount of liquid over low heat for a long period of time in a
covered pan until tender.
___________________10.To cook food until just firm, usually referring to pasta, but can
include vegetables.
PRINCIPLES FOR MAKING BETTER SOUP
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1. Ingredients to Add at the Beginning
Some ingredients stand up to, and benefit from, longer cooking times more than others.
All of these can be added at the very start of cooking.
• Vegetables – Onions, root vegetables like potatoes and carrots, winter squashes, tomatoes,
celery, cauliflower, and broccoli
• Meats – Lean cuts from the shoulder and rump of beef, lamb, goat, pork, whole chickens,
chicken thighs, and chicken legs
• Spices – Most spices can and should be added at the beginning of cooking, though I find that
rosemary can become bitter over the longest cooking times and is best added at the end.
2. Ingredients to Add at the End

These are quicker-cooking ingredients that wouldn’t hold up over hours of cooking and
add some fresh flavor to a slow-cooked dish. Add all of the following ingredients in the last 30-
45 minutes of cooking.
• Vegetables – Softer vegetables like peas, corn, bell peppers, and spinach.
• Meat – Chicken breast, fish, and other seafood. Check the chicken breast for doneness at the
end of cooking and give it a little more time if it’s still pink in the middle.
• Pantry Items – Rice, noodles, and other grains. You can add these already cooked, though
uncooked grains are helpful for soaking up excess liquid and it makes them more flavorful.
Beans can cause some debate; personally, I like to add them at the end of cooking so they retain
some firmness, though they can be added at the beginning if that’s easier for you.
• Dairy products – Milk, yogurt, sour cream, cream cheese. Coconut milk is also best added at
the end.
3. Cut All Ingredients to the Same Size
This will ensure that all the ingredients will cook at basically the same rate.
4. Take the Time to Brown Your Ingredients
With our busy schedules it’s tempting and sometimes necessary to just dump all the ingredients
in the slow-cooker and press “go.” This is perfectly fine and will give you a nice warm dinner to
come home to.
5. Use Less Liquid
There is very little evaporation in the slow cooker. If you’re adapting a regular soup recipe, it’s
likely that you won’t need to use all the liquid called for. Put all your ingredients in the slow
cooker and then pour the broth over top. It should cover the vegetables by about 1/2 inch. If
you have excess liquid at the end of cooking, remove the lid for the last 30 minutes to let some
of it evaporate.
6. Place Longer-Cooking Ingredients on the Bottom
Meats and root vegetables will take longer to become tender than, say, cauliflower. Nestle
those items around the bottom and sides of the slow-cooker, where they will have more direct
contact with the slow-cooker’s heating element.
7. Choosing a Cooking Time
Recipes with meat like chili and pork shoulder are best when cooked for six hours minimum or
up to ten hours. Vegetarian recipes are best cooked for around four hours, but can do a
minimum of two hours or maximum of six hours (after which the vegetables start to get
unpleasantly mushy).
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10 Techniques for Making Quickie Soups
From quick meatballs to soup thickening tips, these 10 techniques are going to kick your soup-
making butt down the race track.
#1 Easy Meatballs
To make meatballs fast, use any link-style sausage in a casing: Pork, chicken, veal, or
turkey. Slice open the casing and squeeze or pluck out a tablespoon size piece of the ground
meat. Roll it between the palms of your hands and you’ve got an instant meatball. Repeat with
the rest of the meat in the link. Drop them straight into the soup to simmer.
#2 Put a Lid on It
When making a quick soup, the thing that slows me down the most is waiting for liquid
to come to a simmer. It all heats up faster with a lid on though. So, unless it says otherwise,
keep a lid on it. This will help it get hot quickly, help keep it hot and it will help get the
ingredients done fast as well.
#3 Rapid Roux
A roux is a mixture of melted fat and flour that helps soups and sauces thicken up. It can
be tricky business to thicken with a roux though. If you add liquid to a roux too quickly,
sometimes the flour clumps up and you end up with the opposite of a smooth soup.
To get around this, start by sautéing vegetables (onions, carrots, celery, bell peppers, etc.) in
butter then sprinkle the flour over top. Stir. The flour is now lightly coating the veggies and is
evenly dispersed so it won’t clump up when you add liquid. Make sure any soup containing flour
comes up to a good simmer. That’ll get rid of the floury taste.
#4 Super Slurry
If a roux isn’t your thing, a fast slurry is a great option. A slurry is an equal mixture of
cold water and cornstarch or arrowroot, blended together and then stirred into a soup.
#5 Immerse It
An immersion blender is a great tool for making pureed soups more quickly. Instead of
having to transfer the soup to a blender in batches and blend each batch, you leave it all in the
pot, insert the immersion blender and puree to your heart’s content. It’s magical.
#6 Cheese, Please
Adding cheese to soup can be weird. If you add it during the cooking process sometimes
it will curdle. Yuck. Instead, take your soup off the heat and serve into bowls. Sprinkle with
cheese and serve. The heat from the soup melts the cheese. No curdled mess here, only good
stuff.
#7 Chill It Down
When you make a cold soup you want it to be icy. To get it that cold purée ice cubes
with some of the other ingredients, kind of like a savorysmoothie. This gets the temperature
down low in no time.
#8 Nuke It
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One of the biggest challenge to making quick soup is getting the liquid heated quickly.
Try heating broth in the microwave while you’re chopping and sautéing other ingredients. Just
make sure you put the broth in a microwave-safe container and be careful when transferring
that hot broth into your pot.
#9 Bacon Flavor Fast

So, you can’t just pour bacon fat into a soup. Well, you can but the fat wouldn’t
incorporate into the soup and would form a greasy layer on top. If you want bacon flavor in
soup, here’s what you do. Make bacon-flavored slurry: Measure flour and water into a mason
jar. Attach the lid and shake it. Shake it lots. Pour your slurry (that’s the stuff you were just
shaking in the jar) into some warm bacon fat. Heat and stir until it gets thick. The bacon fat has
now bonded with the slurry. When you add that to the soup, it will blend in and there will be no
greasy layer.
#10 Getting Thick With Bread

For a quick puréed creamy-style soup, try thickening with bread. There’s no flour or
cornstarch mixing to do. Just add fresh or stale bread cubes. Let them get really wet in the soup.
Then purée it.The wet bread breaks down into, essentially, starchiness that thickens the soup.
SELF-CHECK
Directions:
Enumerate the items being asked in the following questions and write it before
each number. After answering this Self-check 2.2-5, compare your answers on the
answer key.
Page 36 of 59
1. Principles for making better soup
2. 10 techniques for making quickie soups
VARIETIES OF SAUCES
EMULSIFIED SAUCES
An emulsified sauce is made by combining two immiscible liquids, or liquids that don’t
normally combine, often with a binding or emulsifying ingredient. When basic vinaigrette is
made by combining oil and vinegar without an emulsifier, the vinaigrette is said to be
a temporary emulsion. When immiscible liquids are combined with an emulsifier and form a
stable mixture, the resulting emulsion is referred to as a permanent emulsion. Short of using
an ultrasonic-homogenizer, a stable, long-lasting, emulsified sauce cannot be made without an
emulsifier.
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WARM EMULSIFIED SAUCES
Hollandaise or a béarnaise sauce is made by creating a sabayon, where egg yolks and flavorings
are gently warmed until the egg yolks thicken to a “ribbon-consistency.” Melted whole or
clarified butter is slowly whisked into the sabayon to form the sauce. In a hollandaise, the
flavorings might be just some lemon juice or a reduction of vinegar flavored with shallots and
peppercorns. Béarnaise sauce uses a tarragon-flavored vinegar reduction.
Whole butter is approximately 15% water and milk solids. Clarifying butter removes the water
and milk solids leaving only the butterfat. When melted whole butter is added to a sabayon,
each addition thins the the resulting emulsification. With clarified butter, each
addition thickens the emulsion. Much of butter’s flavor comes from the milk solids that are
removed in the clarification process. Using clarified butter, as opposed to whole butter when
making a hollandaise, will result in a thicker sauce but with less buttery flavor. One solution is to
reserve the water and milk solids from the clarified butter and then add it back into a thick
hollandaise to adjust the consistency and improve the sauce’s flavor.
Temperature control is critical when making and holding a warm emulsified sauce. Egg yolks, by
themselves, begin to coagulate at 144˚F. Adding an acid to eggs can increase this to as much as
195˚F. The TDZ or Temperature Danger Zone is 41˚F to 135˚F is the temperature at which
pathogenic organisms multiply rapidly and which certain foods must be limited in exposure to.
Ideally, a warm emulsified sauce. i.e. hollandaise, is best made and held at around 120˚F to
145˚F. Since this rest in the TDZ, these sauces should not be held longer than 1 1/2 to 2 hours
and any new batch shouldn’t be added to an old batch.
Sauce Ingredients Uses

Egg yolks, butter, lemon juice, salt, cayenne Warm vegetables, artichoke
Hollandaise
pepper hearts, fish, eggs
Three parts hollandaise and one part whipped
Mousseline Same as hollandaise
cream
Moutarde Hollandaise and mustard Same as hollandaise
Hollandaise, blood orange juice, blanched
Maltaise Fish mousses or turbot
orange zest
Hollandaise, blanched mandarin orange zest/
Mikado Corn or poached fish
juice
Béarnaise Egg yolks, butter, salt, white wine, vinegar, Grilled meats or fish
Foyot or Valois Béarnaise and meat glaze Grilled fish
Choron Béarnaise and tomato concassé Grilled meat or fish
Paloise Béarnaise with mint instead of tarragon Lamb or shrimp brochettes
Béarnaise with a neutral oil instead of clarified
Tyrolienne Grilled meat
butter
COLD EMULSIFIED SAUCES

Mayonnaise is the foundational cold emulsified sauce from which we derive other cold
emulsified sauces. Room temperature egg yolks are combined with flavorings and seasonings
and then oil is slowly whisked in until a smooth emulsified sauce is formed. Traditionally,
mayonnaise is made with a neutral-flavored oil such as grape seed or canola oil but oils like olive
Page 38 of 59
oil or nut oils may also be used. Mustard may be used for flavoring and its emulsifying
properties. Lemon juice or vinegar may be used for the acidic component. Since the egg yolks
are not cooked, fresh-prepared mayonnaise should be used immediately or chilled rapidly and
stored, covered and refrigerated and used within a few days. Pasteurized egg yolks could be
used to limit the possibility of contamination.
Sauce Ingredients Uses

Salads, cold fresh shellfish, and
Mayonnaise Egg yolks, mustard, oil, acid
meats
Verte Mayonnaise and green herbs Cold fish, shellfish, and meats
Mayonnaise, capers, cornichons, chervil,
Rémoulade tarragon, parsley, chives, tarragon; chopped Fried fish, cold meats. and poultry
onion and hard-cooked egg are optional
Mayonnaise, hard-cooked eggs, mustard,
Gribiche cornichons, parsley, chervil, parsley, chervil, Cold fish and deep-fried foods
tarragon
Two parts Mayonnaise, and one part whipped
Chantilly Cold asparagus or artichokes
cream
Aïoli Mayonnaise, garlic, sometimes saffron Vegetables and fish
Traditional accompaniment to
Mayonnaise, white bread, garlic, paprika,
Rouille Provençal fish soups or stews,
saffron
especially bouillabaisse
Andalouse Mayonnaise, tomato coulis, diced peppers Hard-cooked eggs and vegetables
SELF-CHECK
Directions:
MATCHING TYPE
Match Column A to Column B by giving your answer to be written on the space

key.
I.
Page 39 of 59
A B
A. Three parts hollandaise and
1. Hollandaise
one part whipped cream
B. Hollandaise, blood orange
2. Mousseline
juice, blanched orange zest
C. Egg yolks, butter, lemon juice,
3. Moutarde
salt, cayenne pepper
D. Hollandaise, blanched
4. Maltaise
mandarin orange zest/ juice
5. Mikado E. Hollandaise and mustard
II.
A B
A. Mayonnaise, tomato coulis,
1. Mayonnaise diced peppers
B. Mayonnaise, garlic,
2. Verte sometimes saffron
3. Aïoli C. Mayonnaise and green herbs

D. Two parts Mayonnaise, and
4. Andalouse one part whipped cream
5. Chantilly E. Egg yolks, mustard, oil, acid
Mother Sauces of French Cuisine and Thickening Agents

One of these five French mother sauces is at the foundation of nearly every sauce you will make
or taste in French cuisine.
White Sauces
Sauce Béchamel
This base sauce is essential in many other classic sauces such
as crème sauce, mustard sauce and many cheese sauces such as
Mornay. Produced by combining a white roux of butter and flour
with heated milk, it is commonly served with white meats, and
used as a foundation in many gravies and soups, as well as
popular dishes ranging from lasagne, other pastas and pizzas to
comfort foods like scalloped potatoes and casseroles.
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Hollandaise Sauce
As with the other French mother sauces, it acts as the model for
many other sauce recipes, including sauce Béarnise and several
other French sauces. Possibly the most versatile of the sauces on
this list, a good dollop of hollandaise sauce can be paired with
most common items, ranging from eggs to both red and white
meats, and even vegetables or baked potatoes.
Sauce Velouté
Velouté is the last of the white mother sauces. It is formed by
thickening a light stock, usually made from chicken, fish or veal,
with a white roux once more. While essentially the least complex
to make out of the mother sauces, the sheer number of
derivative sauces from this base, with sauce allemande , sauce vin
blanc (white wine sauce) and sauce suprême among them, make
sauce velouté one of the most important in both classical and
modern French cuisine.
Sauce Espagnole
The most basic of brown sauces and the heaviest of the mother
sauces, sauce espagnole is made by reducing a broth consisting
of a brown roux (made by cooking clarified butter with flour for a
longer duration instead of regular whole butter), veal or beef
stock, browned bones, pieces of red meat and vegetables.
Sauce Tomat
The French variation of a tomato sauce, sauce tomat is prepared
by combining rendered pork fat from salt pork belly with a blend
of carrots, onions, and tomatoes, a roux and veal (or alternative
meat) stock, simmered in a medium-heat oven for two hours. The
plethora of ingredients utilised results in the formation of an
incredibly tasty sauce that is usually merged with other ingredients
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to form a range of other condiments including Creole, Spanish and Portuguese sauces.
Page 42 of 59
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THICKENING AGENTS FOR SAUCES AND SOUPS
1. Roux – Equal parts flour to fat (clarified butter is

traditional). There are three different stages for rouxs
including white, blond and brown. Full thickening power is
not realized until sauce or soup is brought up to a simmer
after the roux is incorporated.
2. Liason – A mixture of heavy cream and eggs, added just at

the end of the cooking process to slightly thicken, but
mostly enrich, sauces and soups. The standard ratio for a
liaison is 16:1:2. So for every 16 ounces (or one pint) of
sauce, you will need 1 egg yolk and 2 ounces of cream. The
liaison will be tempered with up to 1/3 of the warm sauce
or soup before incorporated. This helps to keep the eggs
from coagulating.
3. White Wash – A mixture of water and flour is whisked

together into a “slurry” before being incorporated into a
sauce. The water helps to hydrate the starch molecules in
the flour, preventing the flour from clumping when it hits
the hot sauce or soup. This is an extremely poor technique
to use. It is only listed here for sake of completeness .
4. BeurreManie – Also known as “The Lazy Chef’s Roux,”

BeurreManie is equal parts of flour and whole butter
kneaded together until it forms something like dough.
Pieces of this dough are then broken apart and added to
simmering sauces or soups to thicken them. It is
recommend that you simmer the sauce for at least 20
minutes more to cook out any raw, starchy flavor the flour
introduces. Use the same ratios of BeurreManie that you
would a Roux.
5. Corn Starch – Has twice the thickening power of flour.
Most commonly added to a soup or sauce in a slurry form,
using a 1:1 mixture of water to Corn Starch. To thicken a
sauce or soup with the consistency of water to a traditional
nape stage (coats the back of a spoon), you will need 2 oz
of Corn Starch for every 1 qt of sauce or soup. Full
thickening power will not be realized until your sauce
begins to simmer. Corn Starch has tendency to give sauces
a smooth and shiny appearance. It is used extensively in
Asian cooking, especially Chinese Cuisine.
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6. Arrow Root- Very similar to Corn Starch with the same
thickening power. It is used exactly in the same fashion as
Corn Starch to thicken sauces and soups. Has a much more
neutral taste than Corn Starch, but tends to be more
expensive. Most commonly added as a slurry, and its full
thickening power is not realized until the sauce is brought
to a simmer.
7. Farine – Literally the French word for “flour”. As a

thickening technique it refers to dusting your product
(usually a protein) in flour. The excess flour is then shaken
off, and the product is sautéed. The pan is then usually de-
glazed, and a sauce is built on top of this base. Also
commonly used to build a base for thick soups and stews.
8. Panade – Most commonly used to stabilize and bind meat

balls and pâtés, it is usually a mixture of day old bread and
some sort of liquid; stock, milk, water, etc. In the case of
thickening sauces or soups, the bread is usually browned in
butter and then simmered into the base that you wish to
thicken. It can either be left as is, or blended and strained for
a more refined consistency.
9. Food Grade Gums – Food grade gums are really emerging as

the thickening agent of choice in a lot of high end kitchens.
They’re gaining popularity because they are extremely neutral
in flavor and are added in such low concentrations (usually les
than 0.5% by weight), that they have no effect on color or
flavor. One of the most commonly used food grade gums for
this purpose is Xanthan Gum, which can be picked up at a lot
of health foods stores.
Page 45 of 59
SELF-CHECK
Directions:
Give your answer to the following questions and write it on each space
key.
1. What are the five (5) basic mother sauces of the French cuisine?
a. ____________________________
b. ____________________________
c. ____________________________
d. ____________________________
e. ____________________________
2. ________________ - Most commonly used to stabilize and bind meat balls

and pâtés, it is usually a mixture of day old bread and some sort of liquid.
3. _________________ - It is used exactly in the same fashion as Corn Starch to
thicken sauces and soups.
4. ________________ - It is equal parts of flour and whole butter kneaded
together until it forms something like a dough.
5. _______________ - A mixture of heavy cream and eggs, added just at the end
of the cooking process to slightly thicken, but mostly enrich, sauces and soups.
6. ______________ - Equal parts flour to fat (clarified butter is traditional). There
are three different stages for it including white, blond and brown.
Page 46 of 59
DERIVATIVES FROM BASIC MOTHER SAUCES
1. DERIVATIVES OF BÉCHAMEL SAUCE

Cream sauce: Chopped onions are reduced with white wine and then cream is reduced in the
same pan. Now some béchamel sauce is added & whisked in. More cream is added till
correct consistency is obtained and the sauce is then strained.
Sauce Mornay: Grated Cheddar cheese is added to the cream sauce and it is strained.
Sauce Fine herbs: To the cream sauce, some chopped tarragon, parsley and chervil are added.
In place of chervil, we often use thyme.
Chilly Mornay: Some bell peppers are lightly sautéed in olive oil, & paprika powder is added to
it. Mornay sauce is poured over this till the flavour is obtained & it is then strained out.
Sauce Nantua: To the cream sauce, add very fine crayfish butter and small cooked crayfish
tails.
2. DERIVATIVES OF VELOUTÉ SAUCE

Sauce Allemande: Quiet simply, this is a veloute thickened with egg yolks and flavoured with
mushroom liquor, lemon juice, pepper and nutmeg.
Sauce Supreme: This is a chicken veloute enriched with cream. It should be very white in
colour and delicate in flavour.
Sauce Ivoire: To one-litre sauce supreme, add three-tbs. melted light coloured meat glaze, just
sufficient to give the acquired ivory tint to the sauce. Suitable for serving with poultry.
Sauce Normande: To fish veloute-add mushroom liquor and cooking liquor from mussels and
fish stock, all in equal proportions, a few drops of lemon juice and thickening of egg
yolks with cream. Reduce this to 1/3 of its volume. Pass through a fine strainer and
finish with some more cream butter. This can be used for large numbers of fish dishes.
Sauce Joinville: Prepare Sauce Normande and finish with equal parts of crayfish butter and
shrimp butter instead of cream and butter.
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3. DERIVATIVES OF BROWN SAUCE (ESPAGNOLE SAUCE)
Sauce Chasseur: Melt butter in a small pan, add. chopped shallots and sliced mushrooms
and sauté. Add white wine, reduced by ½, then add equal parts of tomato sauce
andsauce demi-glaze. Add meat glaze, simmer gently and finish with chopped parsley (In
some methods of preparing Sauce Chasseur some brandy is also added)
Sauce Bordelaise: Reduce red wine in a small pan with. Finely chopped shallots, a little
pepper, bay leaf and a sprig of thyme to ¾. Add Sauce Espagnole and allow it to simmer
gently, skimming as necessary. Pass through a fine strainer and finish with. Melted
meat glaze, the juice of ¼ lemon and 50 gm. Bone marrow cut into small slices or dices
and poached. This sauce is especially suitable for serving with grilled red meats.
Sauce Bourguignonne: Reduce red wine in a pan with sliced shallots, a few parsley stalks, a
bay leaf, small sprig of thyme and mushroom trimming ½. Pass through a fine strainer. Finish
at the last moment with frozen butter and a little cayenne. This sauce is especially
suitable for serving with egg and dishes designated A’ La Bourguignonne.
Sauce Diable: Place white wine in a pan. Add chopped shallots and reduce by 2/3. Add sauce
demi- glaze and allow to simmer for a few minutes then season the sauce with cayenne
pepper. This sauce is especially suitable for serving with grilled chicken.
Sauce Piquante: Place white wine and the same amt of vinegar in a pan with chopped shallot,
reduce by ½., Add sauce Espagnole, bring to the boil and simmer gently, skimming as
necessary for 10 min. Remove from the heat and finish with 2 tbsp. of chopped gherkins,
tarragon, chervil and parsley. This sauce is usually served with boiled, roasted or grilled pork.
Sauce Poivrade: Heat oil in a pan, add a mirepoix comprising of. Carrots, onion, little parsley
stalks, a pinch of thyme and a crushed bay leaf and cook until lightly colored. Moisten
with vinegar and marinade and reduce by 2/3. Add sauce Espagnole and allow
simmering gently for 45 min. A little before passing the sauce add crushed peppercorns and
pass through a sieve then add some of the marinades again. Bring to the boil, skim and
carefully simmer for approx. 35 min. so as to reduce the sauce to the required quantity. Pass
and finish with butter.
Sauce Madeira: Reduce sauce demi-glaze until slightly thickened. Remove from the heat and
add Madeira wine Pass through a fine strainer and do not reboil.
Sauce au Porto: This is prepared in the same way as Madeira replacing the Madeira wines with
Port wine.
Sauce Robert: Heat butter in a pan, add finely chopped onion and cook without coloring.
Moisten with white wine and reduce by 2/3. Add sauce demi-glaze and simmer gently
for 10- min. Pass the sauce through a fine strainer and finish away from the heat with a pinch
of sugar and some English mustard diluted with a little water. This sauce is usually
served to accompany grilled pork.
Sauce Vin rouge: Heat butter, add the finely cut mirepoix and cook to a light brown color;
moisten with good quality red wine and reduce by ½. Add some crushed garlic and
Espagnole; skim & simmer carefully for 12-15 minutes. Pass through a fine strainer and
finish with butter, a little anchovy essence and a little cayenne pepper. This sauce is
especially suitable for serving with fish.
Sauce Matelote: Place red wine court – bouillon in a pan with mushroom trimmings. Reduce
by two-thirds and then add Espagnole. Simmer gently for a few mins and pass through a
fine strainer. Finish the sauce with of and lightly season with cayenne pepper.
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4. DERIVATIVES OF HOLLANDAISE SAUCE
Sauce Choron: Prepare a Sauce Béarnaise, omitting the final addition of tarragon and chervil
and keeping it fairly thick, add up a quarter of its volume of tomato puree which has been
well concentrated or reduced in order that the addition will not alter the consistency of the
sauce.
Sauce Foyot: Prepare a Sauce Béarnaise, keeping it fairly thick and finish with melted meat
glaze added little at a time.
Sauce Maltaise: Prepare a Sauce Hollandaise and at the last moment add the juice of 2
oranges (reduced) and a good pinch of grated zest goes well with asparagus.
Sauce Paloise: Prepare a Béarnaise but while doing this replace the principle flavouring of
tarragon with the same quantity of mint in the reduction of white wine and vinegar and
replace the chopped tarragon with chopped mint at the final stage.
Sauce Mousseline(Chantilly): Prepare Sauce Hollandaise and at the last moment
carefully mix in. stiffly whipped cream.
5. DERIVATIVES OF MAYONNAISE SAUCE

Sauce Tartare: To mayonnaise sauce add chopped gherkins, capers, shallots, parsley, chives.
Sauce Verte: Blanch rapidly for five minutes spinach and watercress & a mixture of parsley,
tarragon and chervil drain well. Refresh quickly and squeeze out all the water. Pound
the leaves then squeeze them firmly in a clean cloth so as to obtain a thick herb juice, add
this too well- seasoned mayonnaise.
Sauce Mousquetaire: To mayonnaise add finely chopped shallots which have been cooked
and completely reduced with white wine, some melted meat glaze and chopped chives.
Season the sauce with a touch of cayenne or milled pepper.
Sauce Remoulade: To mayonnaise add and mix in Mustard, chopped gherkins, chopped
capers, parsley tarragon and chervil and some anchovy essence.
Sauce Gribiche: Mix together cooked yolks of egg with mustard, salt and pepper and gradually
add oil and vinegar as for Mayonnaise.
6. DERIVATIVES OF TOMATO SAUCE

ChaudFroid Sauce - Preparations of Chaudfroid sauce omit the use of meat, and these can be
prepared as a brown sauce, a white sauce and as a red sauce using tomato purée. A
simpler preparation of Chaudfroid sauce without the use of meat can be made by using
Espagnole sauce.
Nantua Sauce - is a classical French sauce consisting of: a Béchamel sauce base cream crayfish
butter crayfish tails It is named for the city of Nantua, which is known for its crayfish,
and the term à la Nantua is used in classical French cuisine for dishes containing crayfish.
Portuguese Sauce - a hearty tomato sauce made with sautéed onions, garlic, tomato concassé
and parsley. Tomato concassé (pronounced "conk-a-SAY") is a fancy culinary term to
describe tomatoes that have been peeled, seeded and roughly chopped.
Provencale Sauce -a fragrant tomato sauce made with sautéed onions, garlic, capers, olives,
and Herbes de Provence. It's delicious served with meat, poultry, and fish.
This recipe also features tomato concassé, which is a fancy culinary term to describe
tomatoes that have been peeled, seeded and roughly chopped.
Page 49 of 59
SELF-CHECK
Directions:
Enumeration
List down your answer of the following questions and write it on each space provided.
Give the derivatives of the following mother sauces.

1. DERIVATIVES OF BÉCHAMEL SAUCE
__________________________ _________________________
__________________________ _________________________
__________________________
2. DERIVATIVES OF VELOUTÉ SAUCE

__________________________ _________________________
__________________________ _________________________
__________________________
3. DERIVATIVES OF HOLLANDAISE SAUCE

__________________________ _________________________
__________________________ _________________________
__________________________
4. DERIVATIVES OF TOMATO SAUCE

__________________________ _________________________
__________________________ _________________________
5. DERIVATIVES OF MAYONNAISE SAUCE

__________________________ _________________________
__________________________ _________________________
__________________________
Page 50 of 59
THE PRINCIPLES OF SAUCE MAKING
Sauces add flavor, texture, moistness, viscosity, and eye appeal to a dish. They help pull
together the various elements of a plate and make it whole. Sauces add contrasting or
complimentary favors and colors to a plate thereby keeping the dish interesting and appealing
throughout the dining experience.
SAUCE VARIATIONS
Sauces are the melding of ingredients including stocks, wine, aromatics, herbs and dairy
into a harmonious taste. Most small sauces are based on the principle of reduction; cooking
down various liquids with aromatics, wine, and herbs, to meld, concentrate, and balance the
flavor and consistency. This method is used to create a simple jus by deglazing the pan from a
roast and enhancing its flavor with aromatic vegetables, stock, and seasoning.
French Grande Sauces (also known as mother sauces) including espagnole, béchamel, and
velouté are roux-based sauces prepared with stock or milk as their liquid. These sauces
incorporate aromatics including onions, celery, and carrots (depending on the sauce) that are
sautéed to either a translucent stage, or browned further for color and flavor. A sachet d’epice is
added for seasoning. They are not salted but seasoned when incorporated into other
preparations. Secondary sauces are derived from a mother sauce including a demi-
glace, Allemande, or supreme. These sauces are further reduced with added ingredients of
cream, stock, wine, or aromatics
CLASSIC FRENCH MOTHER SAUCES
Page 51 of 59
From the grande and secondary sauces, small sauces or derivatives, along with pan
sauces, are prepared by incorporating any combination of ingredients. Most small sauces are
based on the principle of reduction, or cooking down various liquids with aromatics, wine, and
herbs, to meld, concentrate, and balance the flavor.
PRACTICAL SAUCE PREPARATION IN THE KITCHEN

Sauce making begins with a flavor base of aromatics, reductions of wine, vinegar, or other
spirits, the addition of flavorful liquids including stocks, milk, or cream, and a variety of
seasonings. Others are created through emulsions of fats with liquids and eggs, or through
pureed suspensions of cooked aromatics, liquids, and seasonings.
• Start with a Flavor Base
Begin by sautéing or sweating (gently cooking in fat) an aromatic flavor base of vegetables
(shallot and garlic, mirepoix, or soffritto) in butter, olive oil or other type of fat. This releases
their flavors infusing it into the sauce as it cooks.
• Develop Consistency
Flour can be added at this stage (known as the singer method) or thickened later with a
prepared roux, refined starch, or other thickening agent. Some preparations are thickened by
suspensions, such as tomato sauces, and need no added starch, still others, including meat-
based jus, may be left unthickened, relying on reduction to concentrate flavors while gelatin
from the meats add body.
• Add Liquids, Season, and Simmer
Stock, milk, wine or other liquids are added and the sauce is brought to a simmer. If a
prepared roux is used it is added at this stage. A sachet d’epice or bouquet garni is added to
flavor the sauce. The sauce is simmered and reduced in volume for the appropriate amount of
time to develop flavor and consistency.
• Skim the Sauce
Cleaning a sauce is a critical step in creating a clear sauce, a French term known
as depouillage. Bring the sauce to a simmer and offset the pot on the burner so that, as the
scum that rises to the top, it rolls to one side of the pot, and makes it easier to skim off the
impurities. Repeat skimming throughout the sauce process
• Strain/Puree
Sauces may be pureed in a food mill or blender and strained through a fine mesh strainer. If
a refined starch is used (instead of a roux) the sauce is reheated and slurry is added to thicken
the sauce.
• Evaluate and Adjust Consistency and Texture
A sauce should have a consistency that is light yet thick enough to coat the back of a spoon.
Chefs use the French term nappé, meaning to top or coat with sauce, to describe the proper
consistency. If the consistency of a sauce is too thin or the flavor too weak, adjust it by gently
simmering the sauce to reduce, thicken and concentrate the flavors. Other alternatives include
adding a thickening agent, cream, a swirl of butter, or a liaison of egg yolk and cream. If the
sauce is too thick add water, stock, or other liquid to adjust consistency.
Page 52 of 59
SMALL & DERIVATIVE SAUCES
Flavor Base -Small sauces and pan sauces use aromatics of sautéed shallots, garlic or
mushrooms. Some techniques combine the aromatics with wine or spirits and cook
down the liquid to concentrate the flavors. Spices and herbs are added to the
reduction as it is cooking, but fresh herbs are usually added at the end of the process to
preserve their fresh color and flavor. Gastrique sauces start with a base of caramelized sugar
deglazed with wine, vinegar or citrus juices to create a sweet and sour flavor profile.
Deglaze & Reduce - When preparing a pan sauce for a sautéed item, use the pan that the item
was sautéed in, and add the garnish ingredients to the pan. The pan is then deglazed
with wine, brandy or other spirits, and the liquid is reduced, or cooked down, by ¾ volume
or au sec, a French term for almost completely dry. Depending on the volume of
production, this may take a short period of time, as in a pan sauce, or it may take
much longer for a larger quantity.
Grande Sauce - A prepared sauce of demi-glace, jus lié, or velouté is added at this stage. A
highly concentrated stock can be used as a substitute. It is cooked down again to adjust the
flavors, seasonings, and consistency. Sometimes the consistency requires adjustment with slurry
of refined starch.
Additional Flavors - Fortified wines such as sherry, port and Madeira are often added towards
the end of the cooking process because their flavors dissipate under prolonged
heat. Fresh herbs are added at this stage. Again the consistency, seasonings and flavors
should be evaluated to determine whether further adjustment is needed.
Monter au Beurre - Finishing a sauce with a little butter, cream, or yogurt, enriches the sauce,
will smooth out the acidity, and provides sheen to the sauce. When using a stock
instead of a prepared sauce as the base, the addition of butter or cream helps thicken it.
TASTE, EVALUATE & ADJUST

TASTE
• To balance the flavor and seasoning of your sauces
consider all the basic taste sensations
• Salt is the most primal taste and reduces bitterness
• Bitterness is derived from herbs and spices including
tarragon, sage and peppercorn
• Sweet is added with the addition of sugar, butter, and
cream
• Butter also adds a savory sensation
• Acidity lifts and lightens the flavor of the sauce on the
tongue; a little wine vinegar, wine, or lemon can do
the trick
• Umami is the savory taste found in meats, poultry,
fish, cheese, tomatoes, and mushrooms
CONSISTENCY & TEXTURE
Page 53 of 59
• Thin sauces release aromas that are more immediately noticed by the sense of smell
• Thickening agents obstruct the flavor of a sauce requiring more salt and seasoning
• Thickened sauces tend to linger on the tongue longer and prolong the flavor better than
thin sauces
Too Thin? - If the consistency of a sauce is too thin or too weak it can be adjusted by reducing
the sauce on the stove. Other alternatives include adding more thickening agent, cream, a
swirl of butter, or a liaison of egg yolk and cream.
Too Thick? - If it is too thick it can be thinned with a little water, stock or other liquid. Be
careful to taste and adjust seasoning. Thinning with water will dilute the flavor so it is
normally not recommended except in the case where it may be too intense. Sauces that sit in
a steam table will evaporate over time becoming too thick or salty; in this situation it may be
appropriate to adjust with water.
HOLDING SAUCES FOR SERVICE

If the sauce is prepared in advance and held for service a skin may form on the surface of the
sauce. Here are a few ways to prevent this from happening.
Butter - A little butter swirled on the surface will help prevent this. When using this technique,
the sauce may appear greasy as it sits. The proper technique for ladling the sauce out is not
to stir it. Rather, dip the ladle directly into the sauce and lift the ladle directly up to minimize
the amount of butter on the surface of the sauce.
Parchment Paper – make a cartouche of “false lid” out of parchment, butter it, and place it
directly on the surface of the sauce.
Plastic Wrap - Other methods for preventing a skin include placing plastic wrap or parchment
paper directly on the surface of the sauce so no air gap is present to dry out the surface.
Page 54 of 59
SELF-CHECK
Directions:
Enumeration
List down your answer of the following questions and write it on each space provided.
1. PRACTICAL SAUCE PREPARATION IN THE KITCHEN

__________________________
__________________________
__________________________
__________________________
__________________________
__________________________
2. SMALL & DERIVATIVE SAUCES

__________________________
__________________________
__________________________
__________________________
__________________________
Page 55 of 59
STORING STOCKS, SOUPS AND SAUCES
The advance preparation and freezing of stocks, soups and sauces is a valuable aid to
kitchen economy; vegetables can be preserved in a useful form when they are cheap, stock can
be kept safely, and much time can be saved in the final preparation of cheap meals. Read about
such dishes: stock and bouillon, thick soups, basic sauces, meat sauce, tomato sauce and puree,
fruit sauces.
Stocks and soups
All stock and soup for freezing should be cooled quickly, and all surplus fat should be removed
as this separates during storage. Pack in watertight containers allowing 1/2 inch headspace for
wide-topped containers and 3/4 inch headspace for narrow-topped containers.
Soup may also be stored in blocks if freezer space is limited. These blocks should be prepared by
freezing the liquid in loaf tins or freezer boxes lined with foil, the solid blocks being wrapped in
foil for storage.
Sauces
Sweet and savoury sauces may be frozen, either in a basic form such as white sauce to be used
later with other ingredients, or in complete form ready for immediate use. Mayonnaise and
custard sauces do not freeze well; the ingredients freeze at different rates and give
unsatisfactory results.
Sauces may be stored in ice cube form, or in 'bricks', using the same method as for stock and
soups.
Stock and bouillon
Preparation and packing
Prepare stock or bouillon from meat, poultry, bones and/or vegetables. Strain, cool and remove
fat. To save freezer space, concentrate until liquid is reduced by half. Pack in brick or ice cube
form, or in containers leaving 1 inch head-space.
Thawing and serving Heat gently over direct heat and use as required.
Storage time 1 month.
Thick soups
Preparation and packing Prepare soup to basic recipes, but use cornflour if a thickening agent is
required. Porridge oats may be used for meat soups. But rice flour gives a glutinous result. Do
not add rice, pasta, barley or potatoes. Milk and cream are better added when soup is reheated.
Pack in brick form, or in containers, leaving 1 inch headspace.
Thawing and serving Heat in a double boiler if curdling is likely to occur, otherwise over direct
heat, stirring well for smoothness.
Storage time 2 months.
Special notes: Soup tends to thicken during storage. It is better to season after thawing.
Basic sauces (White and Brown)

Preparation and packing Basic sauces such as White Sauce and Brown Sauce can be frozen in
their simplest form, to be finished when thawed, or may have flavouring additions made before
freezing.
Page 56 of 59
Corn flour should be used instead of flour when thickening is required to avoid curdling on
reheating. Sauces of this type are best packed into waxed or rigid plastic containers in 1/2-pint
and 1-pint quantities.
Thawing and serving
Reheat in a double boiler, stirring well for smoothness, and make required additions.
Meat sauce
Preparation and packing Sauces for serving with pasta, such as Spaghetti Sauce containing meat,
freeze very well. After cooking, cool thoroughly, pack into containers in useable quantities.
Thawing and serving Heat gently in a double boiler, adjusting seasonings.
Tomato sauce and puree

Preparation and packing Tomato Sauce and concentrated puree are best frozen in small waxed
or rigid plastic containers, or in ice cube trays, each cube being wrapped in foil for storage.
Thawing and serving Heat gently in a double boiler, stirring well. Small cubes of sauce or puree
can be put into soups or stews while still frozen and gently stirred to blend into other
ingredients.
Fruit sauces
Preparation and packing Fruit sauces can be made from sieved fresh fruit, or fruit stewed in a
little water, sieved and sweetened to taste. Sauces can also be made from fruit juice, sweetened
and thickened with corn flour. These should be packed into small containers or ice cube trays,
the cubes being wrapped in foil for storage.
Thawing and serving Thaw in the container in the refrigerator for 2 hours, to serve cold.
Alternatively, heat in double boiler, stirring gently.
Page 57 of 59
SELF-CHECK # 2.4-1
Directions:
Answer the question below and write it on each space provided. After answering
this Self-check 2.4-1, compare your answers on the answer key.
How to store the following:
1. Stocks and soups

__________________________________________________________
2. Sauces
__________________________________________________________
3. Stock and bouillon
__________________________________________________________
4. Thick soups
__________________________________________________________
5. Basic sauces (White and Brown)
__________________________________________________________
6. Meat sauce
__________________________________________________________
7. Tomato sauce and puree
__________________________________________________________
8. Fruit sauces
__________________________________________________________
Page 58 of 59
REFERENCES
https://www.theculinarypro.com/stocks-soups-and-sauces-1
https://foodsafetyhelpline.com/what-are-flavouring-agents-what-do-fssai-regulations-
say/#:~:text=Flavouring%20agents%20are%20key%20food,flavours%20that%20imitate
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JDVP Senior High Student Module

Stocks are divided into white and brown categories.

Court Bouillon (Short stock)

MIREPOIX AND SACHET D’EPICES

GLACE AND REDUCTIONS

TIPS TO IMPROVE STOCKS

_____________1. What are the three (3) basic ingredients of stock?

Use of Flavour Enhancers

List of foods where Monosodium Glutamate is not allowed

Salt & Pepper

Most individual seasonings (we'll get to blends in a

That said, these descriptions are not definitive, as

Herbs tend to have a milder flavor, while spices tend

DIFFERENT TYPES OF SOUP

BOUILLON & BROTH

1. What are the different soups used in the kitchen or restaurant?

3. What is this word (meaning "[something] restoring") was first used in

FLAVORFUL SOUPS FROM AROUND THE WORLD

Easy Homemade Wonton Soup

New England Clam Chowder

Manhattan Clam Chowder

15-Minute Curry Noodle Soup

Italian Wedding Soup

Spanish Bean Soup

Easy Mexican Pozole

Turkey Avgolemono Soup

Cuban Black Bean Soup

Hot and Sour Soup

Easy Homemade Ramen

___________________1. It is a Vietnamese noodle soup that is often steeped for

USING STORE-BOUGHT STOCK

OVERCOOKING GRAINS AND PASTA

TOO HOT FOR TOO LONG

ADDING INGREDIENTS AT THE WRONG TIME

SEASONING TOO EARLY

USING DRIED HERBS

NOT GARNISHING THE SOUP

UNDERCOOKING OR OVERCOOKING THE VEGETABLES

ADDING TOO MUCH DAIRY

What are the mistakes everyone makes when cooking soup?

COMMON CULINARY TERMS

___________________1.To cook food on a rack or in a steamer set over boiling or

___________________2.Done on a grater with larger holes, resulting in long, smooth

___________________4. It is the outer and colored peel of a citrus fruit.

___________________6.Cutting vegetables until long, thin stripes, approximately 1/4

___________________7.To cut into small pieces, usually 1/4 to 1/8 chunks.

___________________8.To partially cook by boiling, usually to prepare the food for

PRINCIPLES FOR MAKING BETTER SOUP

2. Ingredients to Add at the End

#9 Bacon Flavor Fast

#10 Getting Thick With Bread

Sauce Ingredients Uses

COLD EMULSIFIED SAUCES

Sauce Ingredients Uses

Match Column A to Column B by giving your answer to be written on the space

3. Aïoli C. Mayonnaise and green herbs

5. Chantilly E. Egg yolks, mustard, oil, acid

Mother Sauces of French Cuisine and Thickening Agents

1. Roux – Equal parts flour to fat (clarified butter is

2. Liason – A mixture of heavy cream and eggs, added just at

3. White Wash – A mixture of water and flour is whisked

4. BeurreManie – Also known as “The Lazy Chef’s Roux,”