Supplementary Notes

Stocks, Soup and Sauce Preparation:

Other types of stock

Remouillage (literally, "rewetting" in French) is made from bones that have already been used. This
stock is less strong. It is a second stock that is usually reduced to make a glaze.
Jus – is a rich, lightly reduced stock used as a source for roasted meat. This is done by deglazing the
roasting pan, then reducing it to achieve the rich flavor desired.
Master stock – a special Chinese stock used primarily for poaching meats, flavored with soy sauce,
sugar, vinegar, ginger, garlic, and other aromatics.
Glace de Viande (Demi-Glace) – a stock made from bones, usually from veal, that is highly
concentrated by reduction.

Clockwise: Jus, Master Stock Ingredients, Demi – Glace

Rules for Preparing Stocks

1. stock ingredients are boiled starting with cold water. This promotes the extraction of protein which
may be sealed in by hot water.
2. Stocks are simmered gently, with bubbles just breaking the surface, and not boiled. If a stock is boiled,
it will be cloudy.
3. Salt is not usually added to a stock, as this causes it to become too salty since most stocks are reduced
to make soups and sauces.
4. Meat is added to the stock before the vegetables and the “scum” that rises to the surface is skimmed off
before further ingredients are added.

Other ingredients of Stock

Flavoring Agents Convenience and Clarifying Agent
Substitute Products
1. herbs 1. bouillon cubes or powder 1. chopped lean meat
2. flavor enhancers 2. flavoring enhancer 2. egg whites
3. oil extract 3. flavoring packs 3. mirepoix
4. herbs and spices
5. eggshell
6. acidic ingredients (tomatoes,
wine, lemon juice)
 “How to Make Bechamel Sauce – An Easy and Foolproof Recipe”
Source: https://www.everyday-delicious.com/bechamel-sauce/

Ingredients:
 Flour
 Milk
 Butter
 Pepper
 Salt
 Nutmeg (optional)
 Lemon Juice (optional
 How to make it step by step:

STEP 1: Melt 4 Tbsp of butter in a big frying pan or a wide pot.

STEP 2: When it’s bubbling add 4 Tbsp of flour.

STEP 3: Mix the butter and flour with a wooden spoon until they form a thick paste (this is called a roux). Cook, stirring,
for about a minute over low heat to cook out the raw taste of the flour. Don’t let the paste brown – it should be yellow. If
you’ve browned your butter you need to start over (the taste of the sauce will be completely different).

STEP 4: Add about 1/3 cup of milk and whisk vigorously until the milk has been completely absorbed by the flour-butter
paste. If you’re a beginner or have had troubles with bechamel sauce, sieve the flour before adding it and warm up the
milk (should be very warm, but not boiling).

STEP 5 (photos 5 and 6): Keep adding the remaining milk (2 cups in total), in 1/3-1/2 cup amounts. Whisk thoroughly
after each addition and wait until the milk is combined with the sauce. Mix vigorously especially at the beginning, to make
sure that no lumps form. If you’re more advanced you can add the milk, all at once, in a thin stream to the butter-flour
paste and whisk until a smooth sauce is created. Cook for a couple of minutes until thickened.

STEP 6: Cook the sauce for 2-5 minutes on the lowest heat until thickened. It should coat the back of a spoon and it
should not feel grainy when a small amount of sauce is rubbed between your fingers. Keep in mind that the sauce will still
thicken after taking the pot off the heat. Remove the pot from the heat. Season with salt, pepper, nutmeg, and lemon juice
(if using). Use immediately.

What to do if something goes wrong:

The sauce is clumpy: Use a hand blender or regular blender to puree the sauce or push it through a fine-mesh
strainer.
If the sauce is too thick: add some milk and whisk vigorously to combine.
If the sauce is too thin: simmer it down – the sauce will thicken quickly or cook a little more flour and butter in a
small saucepan on the side, then whisk it into your sauce. Just remember that any bechamel will thicken very quickly
after you take the pot off the heat. It always needs to be thinner than you plan to, because it will thicken.
SAUCE PREPARATION:

Sauce one of the important components of a dish is the sauce. Sauces serve a particular function in the
composition of a dish. These enhance the taste of the food to be served as well as add moisture or succulence to
food that is cooked dry. Sauces also enhance the appearance of a dish by adding luster and sheen. A sauce that
includes a flavor complementary to food brings out the flavor of that food. It defines and enriches the overall
taste and its texture.

Types of Sauces

The Grand Sauces. There are hundreds of different types of sauces. However, classic cookbooks
written for chefs describe five grand sauces (also called mother sauces or leading sauces):

1. Brown Sauce has a rich brown color and is typically served with red meats and game or poultry. A
roux-based sauce made with margarine or butter, flavor, and brown stock

3 basic types of brown sauce:

a. Espagnole (ess-spah—NYOL) is a brown sauce made by thickening a brown veal stock with
a roux.
b. Demi-glace (DEH-ma-glahs) is made by simmering Espagnole sauce with an equal amount
of brown veal stock until the sauce is intensely flavored and thick enough to coat foods.
c. Jus de veau lié (JHOO duh voh lee-AY) is made by simmering a brown stock with flavorings
and aromatics and, in some cases, additional bones or meat trimmings to intensify the stock’s
flavor. Jus de veau lié is thickened with a starch slurry.

2. Béchamel Sauce is a white sauce made by thickening milk with a white roux. Béchamel is
sometimes flavored with onions, cloves, and bay leaves. It is typically used on pasta, vegetables, veal,
fish, and poultry.
 3. Velouté (veh-loo-TAY) sauce is a white sauce made by thickening poultry, fish, or shellfish stock
with a bland roux. The type of stock you use determines the type of velouté, and so forth. It is
commonly used on fish, shellfish, veal, and poultry.
4. Tomato Sauce is a sauce made with tomatoes and seasoned with spices and herbs.
5. Hollandaise Sauce (HOLL-uhn-daze) is made by blending melted or clarified butter into slightly
cooked egg yolks. Lemon juice and vinegar add flavor to the sauce. It is commonly used with eggs and
vegetables but also used on lighter fare such as poultry and fish.

Terminologies:

 Roux – Equal quantity of flour and butter cooked. There are 3 types of roux-based on the color: White
Roux, Blond Roux, and Brown Roux
 Beurre Manie (bur Mahn-yey) – Equal quantity of flour and butter uncooked
 Cloute / Onion Piques – Clove studded onion and bay leaf
 Nappe – The consistency of a sauce to coat at the back of a spoon and hold a clean line drawn across
with a finger.
 Tomato Concasse – Blanched skinned and deseeded tomato cut into brunoise.
 Emulsification – The process of making an emulsion by mixing two or more liquids that are normally
immiscible.

Variation of Sauces
1. Hot Sauces – made just before they are to be used.
2. Cold sauces – cooked ahead of time, then cooled, covered, and placed in the refrigerator to chill.

Basic Ingredients for Sauces

Sauces are made from three basic types of ingredients:

1. Liquids are typically flavorful liquids such as a stock. The flavor of the stock should match the flavor
of the food you plan to serve with the finished sauce.
2. Aromatics and Seasonings. Sauces need to be flavorful. In addition to the flavor from the liquid
ingredient, other ingredients need to be added to the sauce as it cooks. Aromatic vegetables, including
shallots, onions, leeks, and mushrooms, are often added to a sauce as it cooks. Small amounts of
aromatic liquids, such as wine or brandy, are sometimes added.
3. Thickeners. Sauces must be thick enough to coat foods. Recipes often call for ingredients that will
help thicken a sauce.

a. Roux (roo) is a cooked paste made from wheat flour and fat (e.g., Flour and Butter)
b. Starch Slurry is a mixture of refined starch or pure starch (e.g., corn, rice, potato) and cold
water.
c. Liaison (lee-AY-Zohn) is a mixture of cream and egg yolks that are added to a sauce at the
end of the cooking time. It adds a creamy flavor, golden color, and light thickness to a sauce.
d. The puree is a fine paste made by cooking a flavorful ingredient until it is soft and then
straining it or using a food processor or blender to chop it finely.
 BIBLIOGRAPHY

Books

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Technology and Livelihood Education) 10: REX Book Store, Inc.

BASBAS, L. D. c.2018 Learning and Living in the 21st Century – Cookery (Worktext in Technology and Livelihood Education) 10:
REX Book Store, Inc.

BASCO, E. A. & VILLAMOR, A. D. c.2015 Technology and Livelihood Education (TLE) 9 Cookery (Specialization): Trinitas Publishing
Inc.

BERNARDINO, J. et al c.2015. Technology and Livelihood Education Grade 10: Quezon City: Phoenix Publishing House, Inc.

ESMILLA-SERCADO, V. C. (2015). Cereals and Starch Dishes. In Skills for a Lifetime in TLE 10 (1st ed., pp. 37–64). JO-ES Publishing
House, Inc.