STOCKS, SOUPS and

SAUCES
PIOXERIM
• What is mirepoix?
• Mirepoix (meer-PWAH)
• is the aromatic flavor base made by lightly
cooking onions, celery, and carrots.
• What is the use of mirepoix?
• Mirepoix is traditionally used as a flavoring
ingredient, which means the vegetables are
typically strained out or removed from the
final dish before the end of the cooking
process.
• GEPAGSNLO • ESPAGNOLE
• (eh·spae·nyowl)
• Espagnole

• (español) is a basic
brown sauce that is one
of the five mother sauces
of classical cuisine.
FIVE MOTHER SAUCES
• veloute sauce is
blond,
• Béchamel sauce
is white,
• tomato sauce is
red.
• Hollandaise
sauce is buttery
• Espagnole sauce
is brown
• EDIM-ECALG • Demi-glace is a rich brown
sauce in French cuisine,
(kwuh·zeen)
• traditionally made by
combining one part brown
stock and one part
Espagnole sauce (or
sometimes called brown
sauce) and slowly reducing
by half. It is used as a
sauce itself or as a base
for other sauces.
 • A stew(stoo)
WTES • is a combination of solid
food ingredients that have
been cooked in liquid and
served in the resultant
gravy. Ingredients in a stew
can include any
combination of vegetables
and may include meat,
especially tougher meats
suitable for slow-cooking,
such as beef, poultry,
sausages, and seafood.
LEAV • Veal
• (meat of
calves,(kavz)
a young domestic
cow or bull)
• Cattle (cow or bull)
• Beef ;
• Calf (young cow),
• Veal ;
STOCKS
• Stocks are bases of many soups and
sauces. What makes them different from
one another is the consistency, seasoning or
flavoring used and the ingredients.
• Stocks serves as the bases of many dishes.
• Stocks are thin flavored liquids derived from
meat, fish or poultry bones simmered with
vegetables and seasonings, herbs, spices
and aromatic vegetables are added to
enhance the stock’s flavor.
SOUP
• IS A SOUP FOOD OR DRINK?
• Soups are primarily a liquid foods
consisting of the broth of meat, seafood
or vegetables.
• A soup is a dish which maybe hot or
cold with meat and vegetables as the
main ingredient.
• A good soup is made using quality
ingredients.
• SOUPS ARE VERSATILE
DISHES.WHY?
• 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.
 ARE BOUILLON and BROTH the same?
Can it be served as a soup?
• Bouillon is the French term for broth. Broth
and bouillon are synonymous and that if the
broth is served as a dish in itself, then it's soup
(especially if other vegetables, meats, grains,
and seasonings are added).
• Broth, also known as bouillon is a savory
liquid made of water in which bones, meat, or
vegetables have been simmered. It can be
eaten alone, but it is most commonly used to
prepare other dishes, such as soups, gravies,
and sauces.
 CLASSIFICATIONS OF STOCKS according
to ingredients and color
• What is the process in
1. BROWN STOCK browning a stock? What adds
color and flavor to the
stocks?
• 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 or sauces
such as mushroom sauce
Espagnole or demi-glace.
2. Chicken • Can be called white stock. It
Stock is prepared in the same way
as white stock but is
simmered for only two to
three hours.
• What is added after
simmering?
• What must be done before
using or storing a stock?
• The mirepoix is added after
the first hour or simmering.
Chickens stock must always
be strained before using or
storing.
3. Fish Stock • Bones, head, skins and
trimmings from white lean
deep sea are used for fish
stock. Cold water containing
the bones and trimming is
brought to a boil, skimmed
and simmered.
• What should be done first
before adding mirepoix
and seasoning?
• Mirepoix and seasoning
are added after skimming.
4. White Stock This is a colorless stock
and is more delicately
flavored than brown
stock. Beef or veal
bones are ideal for
white stock. The bones
are not browned.
White stock is used as
a base in soup and
sauces as well as
substitute for water.
2. MIREPOIX • Aromatic vegetables such
as onions, carrots or
celery are added to the
stock for a flavorful effect.
The skin or shoulder of a
beef or veal are often
3.MEAT used.
Fresh meat makes an
excellent stock.
Leftover cooked meat
maybe used for richer
taste.
4.HERBS, SPICES,
• any plant with
SEASONING
leaves, seeds,
or flowers used
for flavoring,
food, medicine,
or perfume.
5.TOMATOES

Add flavor to
brown stocks,
overusing will
make the stocks
cloudy.
 CLASSIFICATIONS OF SOUPS
• 1. Thin or Clear
Soup
• A)Broth/Bouillons
• – Is a rich flavor
stock.
• – Is made for stock,
extra meat and
seasoning. It has
fairly strong flavor of
the main meat
ingredients
• How is consomme
being made?
• B)Consommé
–(kaan-suh-may)
• Is a perfect clear, thin
soup. It is made by
clarifying a rich stock
for broth using added
meat and flavoring
ingredients. Other thin
soups are light
vegetables soup. Milk or
light cream soup.
 2. Thick Soup
• Carrot and sweet potato
• How will you puree soup
compare thick
soup from clear
or thin soup?
• Thick soups have
thicker A)Puree – Can be quite
heavy and thick. The main
consistency and ingredients are vegetables that
are ground in a blender or food
fuller body than processor until smooth. They
thin or clear are based on starchy ingredient
such as potatoes or starch. Milk
soups. or cream maybe added to
puree.
 2. Thick Soup

• What are the These are made thick

thickening with the addition of
agents added? thickening agent
such as starch,
cream vegetable
puree, butter and
egg.
• What is used to • CREAM OF
MUSHROOM SOUP
thicken a cream soup?
• B)Cream Soups – are
thickened with roux(roo)
They can be made with
vegetables cooked until
tender, pureed, stirred • CREAM OF
and folded into soup. MORINGA SOUP
• What is a roux?
• Roux(roo) is flour and
fat cooked together and
used to thicken sauces.
• What are the
• Corn chowder
ingredients used in
preparing chowder soup
or gumbo soup?
C)Chowder or
Gumbo – Is a thick
soup, made from fish,
shellfish and
vegetables. • Gumbo soup with
The liquid ingredient chicken
added is cream or milk
and thickened with roux.
3. Cold Soup • Vichyssoise
• are chilled before • (vi·shee·swaaz)
serving • is a thick soup made
• Cooked Cold Soup of boiled and puréed
• Are prepared hot but leeks, onions,
served cold. potatoes, cream, and
chicken stock. It is
• Cream is added to traditionally served
thicken the cooked cold but it can be
cold soup after chilling. eaten hot.
• Uncooked Cold
Soup
• What is added to Gazpacho
make soup thicker • (guhz·paa·chow)
and richer?
chilled vegetable
• Uncooked Cold Soup
These are made with
chopped and pureed
vegetables or fruits.
Cream or yogurt is
added to make soup • Watermelon
thicker and richer.
gazpacho
• Gazpacho, also called
Andalusian gazpacho, is
a cold soup made of
raw, blended
vegetables.
 4. Nationality or Specialty Soup
• These soups originated from a particular
geographic area or region. These can be thin or
thick. Nationality or specialty soups form a
separate category because of their specific
ingredients, methods of preparation and origin.
Many specialty soups are served cold.
• Special soups are those that are made with
unusual ingredients and are prepared by a
distinctive method. So they are termed as
National Soups.
 4. Nationality or Specialty Soup
• 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 – ( bisk ) A thick creamy soup originated in
France. This is made of strained broth of seafood
(crab, lobster and shrimp). The shell of crustacean
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.
Dessert Soup