TECHNOLOGY AND LIVELIHOOD EDUCATION

(COOKERY 10)
FOURTH QUARTER

STOCKS, SOUPS, AND SAUCES

Stocks are base of many soups and sauces. What makes them different from
one another is the consistency, seasoning, or flavoring used and the ingredients.
Examples: chicken stocks, beef stocks, etc.
Soups are liquid foods consisting of the broth of meat, seafood or vegetables.
They may be thin or thick, hot, or cold.
Examples: carrot soup, creamy potato soup, etc.
Sauces are highly flavoured and thickened liquid flavor over the food to
provide coating. They heighten the flavour of the food to enhance their appearance
and makes them easy to digest.
Examples: veloute, béchamel sauce, etc.
I. STOCKS
Stocks are thin, flavoured liquids derived from meat, fish, or poultry bones
simmered with vegetables and seasonings. Herbs, spices and atomic vegetables are
added to enhance the stock’s flavour. Stocks serve as the bases of many dishes.
Principles of Preparing Stocks
a. Start with cold water to allow protein and other impurities to be dissolved.
b. Bones from brown stock should be browned or roasted before adding cold
water.
c. Use high heat to bring the stock to boil, then reduce the heat to simmer.
d. Skim the stock or remove the impurities from the liquid to improve the
clarity of the final product.
e. Add aromatic vegetables or mirepoix and spices. Mirepoix enhances the
flavour of the stock.
f. Strain the stock. Straining the liquid ensures cleanliness and clarity. A very
fine mesh strainer is used to strain in liquid. Let it cool.
 g. Store the stock in the refrigerator for 4 to 5 days or in the freezer for several
months.
h. Remove the hardened fat from the surface before reheating.
Classification of Stocks
Stocks are classified according to ingredients and color. There are brown
stock, chicken stock, fish stock, and white stock.
A. Brown Stock
This is made of browned or roasted bones of beef, chicken, veal or game. The
bones are oiled lightly and placed in a roasting pan and browned in an oven until
golden brown. Tomato, tomato sauce or tomato paste is added to the brown stock
to add color and flavor. It is used in many dishes as stews. It is the base for sauces
such as mushroom sauce, espagnole and demi-glace.
B. Chicken Stock
Chicken stock can be called white stock. It is prepared in the same way as
white stock but is simmered for only 2 to 3 hours. The mirepoix is added after the
first hours of simmering. Chicken stock must always be strained before using or
storing.
C. Fish Stock
Bones, head, skins, and trimmings from white lean deep sea fish are used for
fish stock. Cold water containing the bones and trimmings is bought to a boil,
skimmed and simmered. Mirepoix and seasoning are added after skimming.
D. White Stock
This is colorless stock and is more delicately flavoured than brown stock. Beef
or real bones are ideal for white stock. The bones are not browned. White stock is
used as base in soup and sauces as well as substitute for water.
Ingredients in Preparing Stocks
1. Bones. The bones of the beef, veal and chicken are commonly used in preparing
the stock. They are cut into pieces. Most of the flavour of stocks comes from the
collagen and cartilage.
2. Mirepoix. Aromatic vegetables such as onions, carrots, or celery are added to
the stock for a flavorful effect.
3. Meat. The skin or shoulder of a beef or veal are often used. Fresh meat makes
an excellent stock. Leftover cooked meat maybe used for richer taste.
4. Herbs, Spices, Seasoning. Common herbs used are parsley, bay leaves, and
thyme. Herbs and spices are used lightly. Overusing them dominate the
flavour of the stocks. In extracting flavour, salt should be lightly used.
5. Tomatoes. Tomatoes add flavor to brown stocks. Overusing will make the stock
cloudy.
6. Wine. This is occasionally used. Its flavour contribution is more important than
its acidity.
Methods of Preparing Stocks.
a. White Stock (Fond Blanc)
1. Cut the beef or veal bones into pieces, 3 to 4 inches (except for chicken and
fish bones). Rinse in cold water to remove impurities. Blanch the bones
quickly. Place the bones in a stockpot and add water to cover the bones
completely.
2. Bring to boil. Reduce the heat to simmer.
3. Remove the impurities using a skimmer.
4. Add the mirepoix.
5. Continue simmering the stocks for excellent flavour. Skim all the while.
Simmering Time:
a. Fish bones – 30 – 45 minutes
b. Chicken bones – 3 to 4 hours
c. Beef or veal bones – 6 to 8 hours
6. Strain the stock, let it cool. Use or store.
b. Brown Stock (Fond Brun)
1. Cut the bones into 3 to 4 inches pieces. Oil them lightly. Place in roasting
pan. Roast in an oven for 1 to 2 hours, stirring occasionally.
2. Place the roasted bones in a pot and cover them with water. Bring to boil.
Reduce the heat to simmer. Remove fat and impurities that rise to surface.
Set aside the fat from the bones.
3. In a roasting pan, cook the mirepoix with the reserved fat, until slightly
brown.
4. Add the mirepoix, seasoning, tomatoes or tomato products to the stock.
Continue to simmer for 3 to 4 hours, until the stock becomes brown. Do not
stir the stock. Skim off any fat or impurities
5. Strain the stock. Cool it quickly. Use or store.
B .SOUPS
A soup is a dish which may be hot or cold with meat and vegetables as
the main ingredients. A good soup is made using quality ingredients.
Soups are versatile dishes for they can be made and eaten at any time
of the day. They are served as appetizer to introduce a meal or can be served as
main course for lunch or dinner.

Classification of Soups
1. Thin or Clear Soups
The thinner soups are clear. Broth, bouillons, consommés, and other thin
soups are made from clear stocks with few ingredients.
 A broth is a rich flavorful stock.
 A bouillon is made for stock, extra meat and seasoning. It has a fairly
strong flavour of the main meat ingredients.
 A consommé is a perfect clear, thin soup. It is made by clarifying a rich
stock or broth using added meat and flavouring ingredients. Other thin
soups are light vegetables soups, milk or light cream soups.

2. Thick Soups
Thick soups have thicker consistency and fuller body than thin or clear
soups. These are made thick with the addition of the thickening agent such as
starch, cream vegetable puree, butter and egg.
 A puree can be quite heavy and thick. The main ingredients are vegetables
that are ground in a blender or food processor until smooth. They are based
on starchy ingredients such as potatoes or starch. Milk or cream may be
added to puree.
 Cream soups are thickened with roux and finished with cream. They can
be made with vegetables cooked until tender, pureed, stirred, and folded
into soup. Cream of asparagus soup and cream or mushroom soups are the
common examples of cream soups.
 Chowder or gumbo is a thick soup, made from fish, shellfish, and
vegetables. The liquid ingredient added is cream or milk and thickened with
roux.
3. Cold Soups
Cold soups are either cooked or uncooked. They are chilled before serving.
  Cook cold soup – soups are prepared hot but served cold. Bream is added
to thicken the cooked cold soup after chilling. Vichyssoise is the best
example of cooked cold soup.
 Uncooked cold soups – these are made with chopped and pureed
vegetables or fruits. Cream or yogurt is added to make soups thicker and
richer. Gazpacho is a good example of uncooked cold soup/
4. Nationality or Specialty Soups
These soups originated from a particular geographic area or region.
These can be thin or thick. Nationality and specialty soups form a separate
category because of their specific ingredients, methods or preparation, and origin.
May specialty soups are served cold.
 Chowder soup – a thick, chunky and creamy soup originated in New
England region of the United States. It is made from fish, shellfish, and
vegetables. Bean, chicken, corn, and ham are some chowder variants with
cream or milk as liquid ingredient.
 Bisque – a thick creamy soup originated in France. This is made of strained
broth of seafood (crab, lobster, and shrimp). The shells of crustaceans are
ground and strained and put in with the other ingredients, simmered in wine
to create a flavorful stock and thickened with roux. Bisque can be made
from a puree of vegetables or fruits.

Presenting and Evaluating Soups

Soups should be presented in a creative manner, appealing to the
diner’s appetite. To achieve this, consider the following factors:
1. Color. Contrast or similar in colors of ingredients in preparing soups as
appealing to the diners.
2. Consistency. A thin soup may be watery because the stock used lacks body. The
body in the stock is the gelatine that comes from the bones of animals of thicken
agents (starches, potatoes, macaroni, rice or pureed vegetables). Fresh meat and
poultry are also stock’s body builders.
3. Seasoning. Season the soup, so the flavour blend. Adding seasonings and spices
toward the end of soup preparation ensures maximum flavour. The key to
flavorful soups is delicacy of seasonings.
4. Garnishes. The soup is enriched by the garnish used. It is desirable to garnish
soups with croutons or vegetable cuttings or sour cream.
5. Accompaniments. To make soup more appealing and flavorful,
accompaniments are served with the soups. Any of the following are used as
accompaniments to the soup.
6. Service Wares. Serving plates and dishes for serving soup should be properly
selected.
a. Soup tureen – this can be a chinaware, metal, or stoneware. It has fixed
handles. It is accompanied with ladle and underray. It is oval or round, or
rectangular in shape.

b. Bread bowl – creamy and thick soup can be served to a bread bowl which
is hollowed out round loaf of crusty, fine textured bread. This presentation
is best for soup served as entrée, and bread is eaten along with the soup.

c. Pumpkin shell – to make it more creative and appealing, instead of

using soup tureen or bowl, a pumpkin shell is used to serve pumpkin
soup.
 d. Shot glass and teacups – shot glasses are used to serve thin and smooth
soup as appetizer at formal dinner or luncheon. For Japanese and Chinese,
teacups are used for serving soups.

Procedure in Soup Preparation

1. When preparing a stock for soup, always skim off the fat and impurities to
produce a clearer stock for a better soup.
2. Strain stocks and soups. Before the cooking is completely done, remove all
impurities. Strain the stocks with a China cap covered with cheesecloth. This
soup should be clear and that they sparkle.
3. Use spices with discretion. Spices should not be added unless in a sachet bag or
bouquet garni. They should be in the soup long enough to add flavour, then the
sachet bag or bouquet garni is removed.
4. To improve the flavour of the soup, sauté vegetable garnishes.

III. SAUCES
A sauce is thickened liquid, richly flavoured to complement a dish.
The sauce should heighten the flavour and appearance of the dishes, and make it
more digestible. It should flow over the food and provide a thin coating rather than
to disguise the dish itself.
Sauces contribute moisture, flavour, appearance (color and shine),
richness, interest and appetite appeal to any dish.

Ingredients Used in Sauces

A. Liquid Ingredients
Liquid ingredients provide the body and base of the sauce. The liquids are
called the leading sauces because they are to which the most sauces are made.
These are the milk, white stock, tomato juice, and butter.

Thickening Agents
Sauces must be thick to cling tightly to dishes. The following are examples of
thickening agents:

1. Starches – these are the most common thickening agents.

a. Flour is the principal starch used in sauce making. Starches thickened
by gelatinization, the process in which the starch absorbs water. Starch
granules must be separated before heating in liquid. This is done by
mixing the starch with fat or mixing the starch in order to prevent
lumping.
b. Beurre Manie (burr magn-yey) is a mixture of equal parts of butter
and flour to form a paste. It is used for quick thickening at the end of
cooking to finish the sauce.
c. Cornstarch produces a clear cause with glossy texture. It is dissolved
in cold water until smooth, before stirring into hot liquid.
 d. Arrowroot yields an even clearer sauce, rather than with the use of
cornstarch.
e. White wash is a thin mixture of flour and cold water. It has good
flavour and fine texture as with roux.

2. Roux (roo) is a cooked mixture of equal parts of fat and flour. It must be stiff,
not pourable or runny. Too much use of fat makes the sauce gravy.

There are three types of roux:

a. White roux – this is cooked for a few minutes, until the raw taste is
done. It has a frothy, chalky and slightly gritty appearance before it
takes on color. It is used for béchamel sauce and other sauce based on
milk.
b. Blond roux – also known as the pale roux. It is cooked longer, just
until the roux becomes slightly dark. It is used for veloute sauces or
sauces based on white stock.
c. Brown roux – this is cooked over low heat until it becomes light
brown in color with nutty aroma. For a darker brown roux, the flour is
browned in an oven before adding the fat. It is more flavorful and adds
color to brown sauces.

3. Liaison – beating the egg yolks with heavy cream until it becomes smooth. It is
used as a finishing touch to enhance he flavour and smoothness of the sauce.

Seasonings and Flavorings

Seasonings and flavorings are used to enhance the flavour of the sauce.
The most common seasonings and flavorings added to sauce are salt, pepper,
spices and herbs. Mustard, sugar and vinegar can also be used.

The Leading Sauces

Sauce Liquid ingredient Thickening Basic Sauce
Used
White sauce Milk Roux Béchamel sauce
Blond sauce Chicken stock Roux Chicken veloute
Fish stock Roux Fish veloute
Veal stock Roux Veal veloute
Brown sauce Dark stock Roux Espagnole
 Red sauce Tomato juice or Roux and Tomato sauce
tomato stock tomato
Yellow sauce Butter/lemon juice Egg yolk Hollandaise

Evaluating Cooked Dish

To assess your finished product, use the rubric below:

Item Very Satisfactory Satisfactory Needs
Improvement
Body and Smooth and no Less smooth with With lumps:
consistency lumps; thick enough lumps. pourable and
to coat the food runny
lightly.
Flavour Distinctive but well Less proper degree With starchy taste.
balanced; no starch of flavouring and Poor flavour
taste, proper degree seasoning
of flavouring and
seasoning.
Appearance Smooth with a good Color is less eye Dull in color. Not
shine; good color appealing. eye appealing.
eye appealing.

Storing and Reheating Sauces, Stocks, and Soups

Proper handling and storing of sauces, stocks and soups prevent them from spoiling and
causing food-borne diseases. As much as possible, prepared sauces should be used on the
same day they are made. For instance, they are not to be used, they should be stored
properly and reheated in time they are to be used or served.
a. Cooked sauces, soups, or stocks should be cooled quickly. An ice bath or placing
them in a well-ventilated area for cooling, before storing.
b. Use several small containers to store large quantities of sauces and soups. This
will cool them easily and evenly before storing and freezing.
c. Sauces, stocks, or soups should be placed in containers with tight-fitting lids,
labelled and store in the refrigerator or kept frozen.
d. Before serving, reheat the sauce or soup to 60 degree Celsius or 140 degrees
Fahrenheit as quickly as possible to hold it at that temperature for 2 minutes. Stir
frequently and avoid scorching or burning the item. Reheating destroys the
bacteria. A small amount of liquid may be added as well as flavorings and
seasonings may be adjusted.
e. Unused reheated sauces should not be stored again. Discard them.