Stocks,

Soups

-P.Srikanth
Overview:
This lesson covers the skills,
knowledge, and attitudes
required to prepare various
stocks and soup in a
commercial kitchen or
catering operation.
 A stock is a very
flavorful liquid that
is made by gently
cooking bones and
other ingredients
such as vegetables
in a liquid. This
extracts flavor,
aroma, body, color,
and nutrients.
 There different types of
stocks:
WHITE STOCK is a
clear, pale liquid made
by simmering poultry
bones.
BROWN STOCK is an
amber-colored liquid made
by browning and then
simmering beef, veal, or
game bones.
FUMET (foo-MAY) is a
very flavorful, light-
colored stock made with
fish bones.
COU
RT
BOU
ILLO
N
(court boo-YON) is a
REMOUILLAGE (ray-moo-
LAHZ) is a stock made from
bones that have already been
cooked in another food
preparation. When simmered
in water a second time, the
result is a pale and weak-
flavored liquid.
 All stocks contain four parts:
Part 1 is the
major flavoring
ingredient, which
usually consists of the
bones and trimmings
from meat, poultry, or
fish.
Bones may be from
any
part of the animal, including
the neck or tail, arm or leg.
Many have marrow. They
must be prepared by
blanching, browning, or
 All stocks contain four parts:

Part 2 is the liquid. That liquid is

usually water, but may also
include wine or vinegar, or even a
bouillon or remouillage.

Foam or scum may accumulate on

this liquid as the bones cook.
This is called the ‘raft’, and
consists of meat or egg white
protein foams.
 All stocks contain four parts:

Part 3 is the
mirepoix (meer-
PWAH).

The standard mirepoix is

50% onions, 25%
carrots, and 25%
celery… all chopped in
small pieces when
simmering time is short,
and large pieces when
simmering time is an
hour or longer.
 All stocks contain four parts:

Part 4 is the aromatics.

These are the herbs,
spices, and flavorings
that create a savory
smell.

Aromatics may include

a ‘bag of herbs’ called a
BOUQUET GARNI
(boo-KAY gahr-NEE).
Fresh herbs are held in
Aromatics may also include
a cheesecloth bag or
SACHET D’ÉPICES
stems are simply tied
(sah-SHAY day-PEESE), or a
together.
‘bag of spices’.
Guidelines for preparing stock
1. Follow the correct procedures for cooling and storing
stock and make sure that any stock you use is flavorful
and wholesome.
2.Follow the cooking time for stock. The following are
approximate cooking time for different stocks; the time
will vary according to numerous factors such as
ingredients quality, volume and cooking temperature.
White beef stock - 8 to 10 hours
White and brown Veal Game stock – 6 to 8 hours
White poultry and Game Bird Stocks – 3 to 4 hours
Fish Stock – 45 minutes to 1 hour
Vegetables Stock – 45 minutes to 1 hour, depending on
the specific ingredients and the size of vegetables cut
3.The stock ingredients are boiled
starting with cold water. This promotes
the extraction of protein which may be
sealed in by hot water.
4.Stocks are simmered gently, with
small bubbles at the bottom but not
breaking at the surface. If a stock is
boiled, it will be cloudy.
5.Salt is not usually added to a stock,
as this causes it to become too salty,
since most stocks are preserved to
make soup and sauces.
6.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.
 Stocks, sometimes made in large
quantities, must be cooled down
quickly before refrigeration. Divide it
into smaller portions, place the
container into an ice-water bath, and
stir often.

As the stock cools or

after it has been
refrigerated, fat
hardens on the
surface.
Lift or scrape away this fat for
better nutrition and better color.
Thickening agent – thickens sauce
to the right consistency. The sauce
must be thick enough to cling
lightly to the food.
Starch granules are separated in
two ways:

Mixing the starch with fat.

Example: ROUX

Mixing the starch with a cold

liquid. Example: SLURRY
Roux – is a cooked mixture of
equal parts by weight of fat and
flour.
 Fat
A. Clarified butter: Using clarified
butter results to finest sauces
because of its flavor.
C. Animal fat: Chicken fat, beef
drippings and lard.
Basic Finishing Techniques in Sauce
Making

Liaison mixture of egg yolks and cream

added to sauce to give extra richness and
smoothness.
Heavy cream- added to give flavor and
richness to sauce
Butter - Add softened butter to hot
sauce and swirl until it melts. Serve
immediately to prevent separation of
butter. Butter gives extra shine and
smoothness to the sauce.
Soup
Ingredients of soup
• Meat (chicken, beef, pork, lamb, fish)
• Salt
• Pepper
• Vegetables
• Onion • Butter
• Garlic • Cream
• Water
• Eggs
• Cornstarch
•Garnishes (slices of lemon, egg, shredded vegetables,
pimiento strips)
There are two categories of soups:
CLEAR AND THICK.
Clear soups include
stocks, broth, and
consommés.
A broth is made from
water, vegetables or meat,
mirepoix, and bouquet
garni.

A good broth should be

pale, with a distinct flavor
of the major ingredient.
 A basic consommé
consists of some
combination of meat,
mirepoix, a tomato
product, seasonings,
egg white, and/or The oignon brûlé is an
oignon brûlé (oy- onion that has been
NYON broo-LAY). burned by grilling it,
holding it over an open
flame, or pressing it onto a
hot skillet to brown the
outside and intensify it’s
flavor.
 The second category of soups is THICK
SOUPS which include cream soups, pureé
soups, bisques, chowders, and specialty
soups.

A cream soup is made with a thickener, the most

common of which is called a roux (roo); a fat and
flour mixture.
 Sauté the main flavoring ingredient in a
small amount of butter or oil.
 Add flour and cook briefly to eliminate the
starchy taste.
 Add the stock and vegetables; simmer
‘til tender.
 Add cream; heat; garnish; serve. If you
are adding pre-cooked vegetables, you
may eliminate the stock.
 Boiling cream soups breaks down the milk
fat, causing the soup to become thin and
watery.
A purée soup is thickened by the starch found in the
main ingredient. The starch is released when the
ingredient is puréed. The main ingredient may be
cooked and puréed prior to adding it to the liquid OR
the finished soup can be puréed in a food processor
blender prior to serving.
A bisque (BISK) is a cream soup made from shellfish
such as lobster, shrimp, or crab.The shells are puréed
along with the other ingredients, making it somewhat
grainy in texture. A bisque that is correctly prepared is
pink/red in color, is high in calcium, and has a
shellfish flavor.
A chowder is a very hearty soup, usually creamed, and with
large chunks of ingredients.
New England Clam Chowder has a cream base; Manhattan
Clam Chowder has a tomato base.
Minestrone is an Italian, tomato-
based vegetable soup.

A GUMBO is a thick Creole soup

from Louisiana made with okra
and a filé (fee-LAY) powder. Filé
is a thickener made from ground
sassafras leaves from the
sassafras tree.
Vichyssoise (vee-shee-SWAH)
is a cold potato and leek soup
from France.
Gazpacho (gahz-PAH-cho) is a
cold, tomato-based soup made with
cucumbers, onions, green
peppers, and garlic from Spain.

Bouillabaisse (boo-yah-bess) is a
soup containing at least 3 kinds of
fish, mirepoix, and herbs/spices.

Borscht (BORSHT) is a cold beet

soup from Russia. It is commonly
served with a dollop of sour
cream.
Stews are thickened stocks with large chunky pieces
of meat, fish, or poultry and/or vegetables. They are
cooked by simmering for a long period of time…
‘stewing’.
Mulligan Stew is a stew made from any ingredients
or leftovers that you may have on hand. It was
considered the main cuisine of hobos (transients).
Irish stew is traditionally made with lamb, but today
just means any beef stew.