In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing

other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and
visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly
the oldest recorded European sauce is garum, the fish sauce used by the Ancient Greeks;
while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.
Sauces need a liquid component. Sauces are an essential element in cuisines all over the world.
Sauces may be used for sweet or savory dishes. They may be prepared and served cold,
like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm
like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the
cook, especially in restaurants, but today many sauces are sold premade and packaged
like Worcestershire sauce, HP Sauce, soy sauce or ketchup. Sauces for salad are called salad
dressing. Sauces made by deglazing a pan are called pan sauces.
A chef who specializes in making sauces is called a saucier.

Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made
by combining ingredients of meator 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.
In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups.
The established Frenchclassifications 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 veloutés are thickened with eggs, butter, and
cream. Other ingredients commonly used to thicken soups and broths include egg,
[1]
rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, and potatoes.
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.[2]

Lesson 3: Preparing Soups

Objectives
In this lesson, you should be able to:

 Identify different types of clear and thick soups;

 Prepare the most common clear soups; and
 Prepare the most common thick soups.

It’s cooking time! This lesson will introduce you to the ingredients and procedures needed in
preparing different kinds of clear and thick soups.
BASIC RULES OF KITCHEN
SAFETY
Cooking is fun, but kitchen safety is a priority. There are many pieces
of equipment and environmental hazards that can be extremely
dangerous. Sharp objects like knives, open fire by the oven, electrical
appliances, and even bacteria around the kitchen. Observing basic
rules of kitchen safety is a good habit to develop. Always pay
attention to what you’re doing in the kitchen because one slip can
cause serious injury or accidents. To prevent serious injuries or
accidents: always pay attention to what you’re doing, adopt a plan for
kitchen cleanliness, and have necessary safety equipment at your
disposal. It’s also important to be aware of who is in the space – for
example, children should never be left alone in the kitchen!

 Store knives in a wooden block or in a drawer. Make sure the

knives are out of the reach of children. Follow these knife safety
tips to prevent injury.
 Never cook in loose clothes and keep long hair tied
back. You don’t want anything accidentally catching fire (not to
mention hair ending up in the food!).
 Never cook while wearing dangling jewelry. A bracelet can
get tangled around pot handles.
 Keep potholders nearby and use them! Be careful not to leave
them near an open flame.
  Turn pot handles away from the front of the stove. Children
can’t grab them, and adults can’t bump into them if they’re out of
the way.
 Don’t let temperature-sensitive foods sit out in the
kitchen. Raw meat, fish, and certain dairy products can spoil
quickly, so refrigerate or freeze them right away.
 Wipe up spills immediately. Keep the floor dry so that no one
slips and falls.
 Separate raw meat and poultry from other items whenever
you use or store them. This precaution avoids cross-
contamination of harmful bacteria from one food to another.
 Wash your hands before handling food and after handling
meat or poultry. Hands can be a virtual freight train of bacteria.
 Get a fire extinguisher for your kitchen. This device may not
do much for your cherries jubilee, but it can avert a disaster. You
should do your best to prevent a kitchen fire, but sometimes it’s
out of your hands. So, make sure you know how to use the
extinguisher before a fire breaks out. You can’t waste any time
reading the directions amidst the flames.

Lesson 1: Preparing Stocks

Preparing White Stock (chicken Stock)
Common Problems
When preparing stocks, some quality points to remember include:

 All meat and fish stocks should be gelatinous, full flavoured and free of impurities. Remember that the
flavour of the stock is determined by the freshness and quality of ingredients.
 Vegetable stocks should be clear, not bitter and have a fresh herb flavour.
 Stock syrups should be clear and free of any impurities. Flavours such as lemon, vanilla, cinnamon or
white wine should be subtle.
One of the major signs that the correct procedures were not followed when the stock was produces is a
cloudy stock. The following are the reasons why this may occur:

 Stock is boiled too rapidly.

 Starchy ingredients are used such as potatoes.
 During the cooking process a lid has been placed on the stock pot.
 The stock has not been strained properly.
 During cooking, the stock has not been skimmed adequately.
 Inferior ingredients have been used.
The stock has been cooked too long.

Lesson 2: Preparing Sauces

Introduction
Being able to make the five mother sauces is like unlocking the key to the world of sauces. This lesson
will guide you through the most common ingredients used in making sauces, knowing the five mother
sauces, and how to prepare them.