Happy

Tuesday
At the end of the lesson, you can be
able to:
✓ define stocks, sauces, and soup
✓ cite the classification of stocks, sauces,
and soup
 Questions?
How are stocks, soups and sauces
differ from one another?
What are the classification of
soups?
What are the types of sauce?
Define .
A liquid base for soups, sauces,
and the ingredient used in the
preparation of main course
dishes.
It is the liquid in which meat,
chicken, fish, bones, and
vegetables are cooked and their
flavors and essence extracted.
Define .
A liquid concoctions made of
broth, seasonings, vegetables,
meat, fish, or poultry and serve
as an appetizer for a meal.
• It is an essential and
nutritious part of our diet.
• It come from stocks and used
as base for sauces as well as
for soup.
 may be classified as:

Clear soup Thick soup

Special and nutritional

soup
Clear soup
❑ thin soup consisting mostly of
broths, bouillons, consommé, and
vegetable soups.
Thick soup
❑ These are highly flavored soups
with viscous or jellied liquid and
some solids.
chowder
cream purées
soups bisques
 Special and nutritional
soup
❑ these can both clear and thick
soups.
bulalo pinapaitan
What is ?
• It is a liquid seasonings that
enhances the flavors of food.
Roux /roo/
A thickening agent made of bread flour
and fat such as butter, margarine,
shortening, chicken fat, or rendered
meat drippings.
Types of Sauces:
✓ Béchamel ✓ Espagnole
✓ Hollandaise ✓ Tomato
sauce
✓ Velouté
Béchamel
❑ a cream sauce
❑ originally prepared from veal
stock that is used with
vegetables or cream dishes
Espagnole
❑ a brown sauce
❑ made of onion, celery, butter,
flour plus brown roux and used
in many meat and poultry
dishes.
Hollandaise
❑ a yellow sauce
❑ made from egg yolk, butter,
lemon juice, and gastric
mixture of white wine or
vinegar, crushed pepper,
shallots, and spices
Tomato sauce
❑ a red sauce
❑ prepared from tomato
products, stocks, seasoning,
and roux.
Velouté
❑ a white sauce
❑ made from chicken or fish
stocks with a light roux.
 Questions?
How are stocks, soups and sauces
differ from one another?
What are the classification of
soups?
What are the types of sauce?
Thank You
for
Listening!