PREPARING STOCKS, SAUCES, AND

SOUPS (SSS)
3rd Quarter
TLE – 10
MR. RAMIL CHRISTIAN
BANDALES
MR. MICHAEL BRIONES
Preparing Stocks, Sauces, and Soups (SSS)

LEARNING COMPETENCIES
1.1 classify various types of sauces and
their corresponding
1.2 identify the types of thickening agents
and convenience products used in
preparing sauces
1.3 identify and deal with problems in the
preparation of sauces
 Overview

Stocks are based of many soups and sauces. What make them different from one
another are the consistency, seasoning, or flavorings used and the ingredients. Soups are
liquid foods consisting of the broth of meat, seafood or vegetables. They may be thin or
thick; hot or cold.

Sauces are highly flavored and thickened liquid flavor over the food to provide
coating. They heighten the flavor of the food to enhance their appearance and make
them easy to digest. This lesson covers the skills, knowledge, and attitudes required to
prepare various stocks, sauces, and soup in a commercial kitchen or catering operation
 DISCUSSION
EXPLORE

Labeling Exercise

Directions: Identify the following image or

statement into three (3) categories: stock, soup,

and sauce.
QUESTION NO# 01
STOCK

SOUP

SAUCE
QUESTION NO# 02
STOCK

SOUP

SAUCE
QUESTION NO# 03
STOCK

SOUP

SAUCE
QUESTION NO# 04
STOCK

SOUP

SAUCE
QUESTION NO# 05
STOCK

SOUP

SAUCE
QUESTION NO# 06
STOCK

SOUP

SAUCE
QUESTION NO# 07
STOCK
Most basic preparations
SOUP found in professional

SAUCE kitchen.
QUESTION NO# 08
STOCK
It is based on stocks added with

SOUP other ingredients for variety of

flavor, consistency, appearance

SAUCE
and aroma.
QUESTION NO# 09
STOCK
One of the important

SOUP components of a dish that

enhance the taste of the food
SAUCE to be serve.
QUESTION NO# 10
STOCK

SOUP

SAUCE
 FIRM UP

A. STOCKS
•Stocks are among the most basic preparations found in professional kitchen. They
are referred to in French as fonds de cuisine, or ―the foundation of cooking.” It is a
flavorful liquid prepared by simmering meaty bones from meat or poultry, seafood
and/or vegetables in water with aromatics until their flavor, aroma, color and body, and
nutritive value are extracted. Stocks are thin, flavored liquids derived from meat, fish
or poultry bones simmered with vegetables and seasonings. Herbs, spices and atomic
vegetables are added.
 PRINCIPLES OF PREPARING STOCKS:

 Start with cold water to allow protein and other impurities to be dissolved.
 Bones for brown stock should be browned or roasted before adding cold water.
 Use high heat to bring the stock to boil, then reduces the heat to simmer.
 Skim the stock or remove the impurities from the liquid to improve the clarity of the final product.
 Add aromatic vegetables or mirepoix and spices. Mirepoix enhances the flavor of the stock.
 Strain the stock. Straining the liquid ensures cleanliness and clarity. A very fine mesh strainer is used to
strain in liquid. Let it cool.
 Store the stock in the refrigerator for 4 to 5 days or in the freezer for several months.
 Remove the hardened fat from the surface before reheating.
CLASSIFICATION OF STOCKS

Stocks are classified

according to ingredients
and color. There is brown
stock, chicken stock, fish
stock, and white stock.
Brown Stock
This is made of browned or roasted of beef, chicken, veal
or game. The bones are oiled lightly and place 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.
 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 or simmering. Chicken stock
must always be strained before using or
storing.
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.

 White Stock
This is a colorless stock and it is more
delicately flavored that brown stock.
Beef or real 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.
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 flavor of stocks comes from collagen and

cartilage. Most of the flavor and body of stocks are

derived from the bones of beef, veal, chicken, fish, and

pork. The kinds of bones used determine the kind of

stock, except vegetable stock.

 2. Mirepoix
Is the French term for the combination of

coarsely chopped onions, carrots and celery

used to flavor stocks? 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 b beef or veal is

often used. Fresh meat makes an excellent

stock. Leftover cooked meat used for richer

taste.
4. Tomatoes

Tomatoes add flavor to brown

stocks. Overusing will the stocks

cloudy.
5. Wine
• This is occasionally used. Its

flavor contribution is more

important that its acidity.

 6. Herbs, Spices, Seasoning

Common herbs used are parsley, bay

leaves and thyme. Herbs and spices are

used lightly. Overusing them dominate

the flavor of the stocks. In extracting

flavor, salt should be lightly used.

Methods of Preparing Stocks

The following are the steps in preparing different kinds of stocks.

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.
 Methods of Preparing Stocks
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
 Methods of Preparing Stocks

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.

 White Stock
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. Remover the impurities using skimmer.

 White Stock
4. Add the mirepoix.

5. Continue simmering the stocks for excellent flavor. Skim all the while.

Simmering Time:

Fish bones- 30 to 45 minutes

Chicken bones- 3 to 4 hours

Beef or veal bones- 6 to 8 hours

6. Strain the stock, let it cool. Use or store

 BROWN STOCK (FOND BRUN)

1. Cut the bones into3 to 4-inch pieces oil them lightly. Place in a 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 raise 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 stock becomes brown. Do not stir the stock. Skim off any fat or
impurities.

5. Strain the stock. Cool it quickly. Use or store.

Chicken Stock
LINK:

How to Make
Chicken Stock
- YouTube
B. SOUPS
Soups are based on stocks added with other ingredients

for variety of flavor, consistency, appearance and aroma.

A well-prepared soup always makes a memorable

impression. Soups offer a full array of flavoring

ingredients and garnishing opportunities. Soups also

allow the use of trimmings and leftover creatively.

SOUPS
A soup is a dish wish 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.

 Classifications of Soups
1. Clear soups 2. Thick soups 3. Other types of soup

• Broth and bouillon • Cream soups • Dessert soup

• Vegetable soup • Purees • Fruit Soup

• Consommé • Bisques • Cold soup

• Chowder

• Veloutés
Clear Soups
Clear soups they are soups based on a clear

unthickened broth or stock. They may be served plain or

garnished with a variety of vegetables and meats. They are

very similar to stocks, except that broths are based on

meats rather than bones so they are richer and have a more

defined flavor.
 Clear Soups
A. Broth and bouillon
Broth and bouillon are similar to stock in technique and in cooking time. The major
distinction between broth and stock is that broth can be served as is, where as
stocks are used in production of other dishes.

B. Vegetable soup
Clear seasoned stock or broth with the addition of one or more vegetable, meat or
poultry.
C. Consommé
Rice, flavorful stock or broth that has been clarified to make it perfectly clear and
transparent
 THICK SOUPS
Thick soups are soups that are thickened to
provide a heavier consistency.

Thick soup is a cream soup based on bechamel

sauce and is finished with a heavy cream.
 Think Soups
• CREAM SOUPS - are soups thickened with roux, beurremanie, liaison or other
thickened agents, plus milk, or cream.

• PUREES – vegetable soup thickened with starch.

• BISQUES – are thickened soups made from shellfish.

• CHOWDERS – are hearty soups made from fish, shellfish or vegetables usually contain
milk and potatoes.

• VELOUTES – soup thickened with egg, butter and cream.

 OTHER TYPES OF SOUP
A.Dessert Soup
1. GINATAAN – A Filipino soup made from coconut milk,

milk, fruit, and tapioca pearl served hot or cold.

2. Osheriku – A Japanese asuki bean soup.

3. Tonge sui – a Chinese soup

 OTHER TYPES OF SOUP
FRUIT SOUP – Can be served hot cold depending on the recipe where dried fruits are

used like raisins and prunes and prunes.

COLD SOUP – Is variations on the traditional soup wherein the temperature when

served is kept at or below temperature.

OTHER THICKENING AGENTS FOR SOUP

• 1. RICE

• 2. FLOUR

• 3. GRAIN

• 4. CORN STARCH
 BASIC PRINCIPLES OF PREPARING SOUP

1. Starting with Cold Water

2. Cutting vegetables to appropriate size for the type of stock .

3. Select your protein based. Beef, Chicken, Pork, and Fish.

4. Simmering

5. Skimming
 PREPARING SAUCES
REQUIRED FOR MENU ITEM
 SAUCES
One of the important components of a dish is
the sauce. Sauces serve a particular function in
the composition of a dish. These enhance the
taste of the food to be served as well as add
moisture to food that are cooked dry.
SAUCES

A sauce that includes a flavor complementary to a food

brings out the flavor of that food. It defines and enriches

the overall taste and its texture. Sauce is a fluid dressing

for poultry, meat, fish, dessert and other culinary products.

 Flavor and enhance other foods it adds:

• 1. Moistness

• 2. Flavor

• 3. Richness

• 4. Appearance (color and shine)

• 5. Appeal
 Basic Sauces for Meat, Vegetables, and Fish

• 1. White sauce - Its basic ingredient is milk which is thickened with flour enriched with
butter.

• 2. Veloute sauce- Its chief ingredients are veal, chicken and fish broth, thickened with blonde
roux.

• 3. Hollandaise - It is a rich emulsified sauce made from butter, egg yolks, lemon juice and
cayenne.

• Emulsion - (as fat in milk) consists of liquid dispersed with or without an emulsifier in
another liquid that usually would not mix together.
 Basic Sauces for Meat, Vegetables, and Fish

•4. Brown sauce / Espagnole - It is a brown roux-based sauce made with margarine or

butter, flavor and brown stock.

•5. Tomato - It is made from stock (ham/pork) and tomato products seasoned with spices

and herbs.
 A. Variation of Sauces

•1. Hot Sauces - made just before they are to be used.

• 2. Cold sauces - cooked ahead of time, then cooled,

covered, and placed in the refrigerator to chill
 B. Thickening Agents
Thickening agent - thickens sauce to the right consistency. The
sauce must be thick enough to cling lightly to the food. Starches are
the most commonly used thickeners for sauce making. Flour is the
principal starch used. Other products include corn starch, arrowroot,
waxy maize, pre-gelatinized starch, bread crumbs, and other
vegetables and grain products like potato starch and rice flour.
Starches thicken by gelatinization, which is the process by which
starch granules absorb water and swell many times their original
sizes. Starch granules must be separated before heating in liquid
to avoid lumping. Lumping occurs because the starch on the
outside of the lump quickly gelatinizes into a coating that
prevents the liquid from reaching the starch inside. Starch
granules are separated in two ways:
 1. Fat
• A. Clarified butter. Using clarified butter results to finest sauces because of its

flavor.

• B. Margarine. Used as a substitute for butter because of its lower cost.

• C. Animal fat. Chicken fat, beef drippings and lard.

• D. Vegetable oil and shortening. Can be used for roux, but it adds no flavor.
2. Flour

•The thickening power of flour depends on its starch content. Bread flour is

commonly used in commercial cooking. It is sometimes browned for use in brown

roux. Heavily browned flour has only 1/3 the thickening power of not brown flour. A

roux must be cooked so that the sauce does not have a raw, starchy taste of flour. The

kinds of roux differ on how much they are cooked.

• White roux - cooked just enough to cook the raw taste of flour; used for béchamel and

other white sauces based on milk.

• Blond roux - cooked little longer to a slightly darker color; used for veloutes'

• Brown roux - cooked to a light brown color and a nutty aroma. Flour may be browned

before adding to the fat. It contributes flavor and color to brown sauces.
C. Common Problems in Sauce
•1. Discarding
•2. oiling-off
•3. poor texture
•4. (weeping)
•5. oil streaking
 Basic Finishing Techniques in Sauce Making

1. Reduction
•Using reduction to concentrate basic flavors. The water evaporates when simmered.
The sauce becomes more concentrated and more flavorful. Using reduction to adjust
textures. The sauce may be simmered until it reaches the desired thickness. Stock or
other liquid may be added to thickened sauce to thin it out, and then simmer to reduce
to the right consistency. Using reduction to add new flavors. Glazes or reduced stocks
are added to sauces to give flavor.
 Basic Finishing Techniques in Sauce Making

•2. Straining
•This is very important in order to produce a smooth, lump free sauce. Straining through a china
cap lined with several layers of cheesecloth is effective.

•3. Deglazing
•To deglaze means to swirl a liquid in a sauté pan to cooked particles of food remaining on the
bottom. Liquid such as wine or stock is used to deglaze then reduced by one-half or three-
fourths. This reduction, with the added flavor of the pan drippings, is then added to the sauce.
4. Enriching with butter and cream
• 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.
 5. Seasoning - adds and develop flavor

• Ex: salt

• lemon juice

• cayenne

• white pepper

• sherry and Madeira

Directions: Read and understand the
statements/questions below. Encircle the
letter of the correct answer in your
worksheet.
 QUESTION NO#01

As a chef of a fine dining restaurant, Genie simmers meat,

fish, and vegetables. Which of the following liquids is a by-
product after the different food stuffs have been simmered?

A. glaze C. stock

B. sauce D. water
 QUESTION NO#02

Which of the following stocks uses veal bone as its

main ingredient?
A. brown stock C. prawn stock
B. ham stock D. white stock
 QUESTION NO#03

What kind of stock uses fish as its main

ingredient?
A. brown stock C. glace viand
B. fish stock D. ham stock
 QUESTION NO#04

What stock uses chicken bone as its main ingredient?

A. fish stock C. prawn stock
B. ham stock D. chicken stock
 QUESTION NO#05

Among the different types of stock, which one is the easiest to

prepare?

A. brown stock C. white stock

B. fish stock D. vegetable stock

 QUESTION NO#06
What stock is made by boiling prawn shell?

A.fish stock C. prawn stock

B. ham stock D. vegetable stock

 QUESTION NO#07

As a rule, which should not be added to the stock because it

causes saltiness?

A. MSG C. spices

B. Salt D. sugar
 QUESTION NO#08

Mrs. Sante will be having visitors for dinner. If she will prepare stock for their

dinner, which of the following flavoring agents will she use to give aroma to

the stock?

A. aromatic flavoring C. ginger

B. Garlic D. smoke
 QUESTION NO#09

What makes the stock tasty and appetizing?

A. Appearance C. ingredients
B. color D. smell
 QUESTION NO#10

Which of the following is a clear soup?

A. Bisques C. cream

B. Bouillon D. puree
 QUESTION NO#11

Which of the following is a clear soup?

A. Bisques C. cream

B. Bouillon D. puree
 QUESTION NO#12

Which of the following is not a thickening agent?

А flour C. rice

В. Grain D. salt
 QUESTION NO#13

Which of the four basic sauces whose basic ingredient is milk with flour

enriched with butter?

A. Hollandaise sauce C. veloute sauce

B. savoury butter D. white sauce

 QUESTION NO#14

Which of the four basic sauces has three basic ingredients like butter,

egg yolk, and lemon juice with seasoning for accent?

A. Hollandaise sauce C. white sauce

B. savory butter D. veloute sauce

 QUESTION NO#15

Which among the four basic sauces has a chief ingredient of chicken

broth thickened with flour and enriched with butter seasoning?

A. Hollandaise sauce C. veloute sauce

B. savory butter D. white sauce

 QUESTION NO#16

Which of the four basic sauces has a basic ingredient like butter that is

creamed and blended with other ingredients to give individual flavor?

A. Hollandaise sauce C. veloute sauce

B. savory butter D. white sauce

 QUESTION NO#17

What makes a soup appetizing?

A. Garnish C. Taste
B. ingredients D. All of the above
 QUESTION NO#18

A Chinese scup?

A. Osheriku C. Tonge Sui

B. Osherika D. Tonge Me
 QUESTION NO#19

Vegetable soup thickened with starch?

A. Purees C. Chowder
B. Bisque D. Cream soup
 QUESTION NO#20

OSHERIKU is a type of soup came from what country?

A. China C. Japan
B. Korea D. Taiwan
RESOURCES
• https://upload.wikimedia.org/wikipedia/commons/a/a9/Making_stock_for_pho_bo.jpg
• https://www.thespruceeats.com/thmb/3l1LzTJEHfWT7Ifick6h8AhU2xg=/1280x956/filters:fill(auto,1)/beef-stock-56a20f4b5f9b58b7d0c6
2253.jpg
• https://upload.wikimedia.org/wikipedia/commons/0/0f/Hungarian_goulash_soup.jpg
• https://www.thespruceeats.com/thmb/VfO0UAPCYRnEIWEb6wl4XTcejv4=/940x0/filters:no_upscale():max_bytes(150000):strip_icc():for
mat(webp)/classic-tomato-pasta-sauce-recipe-3992836-hero-01-8ad6cb1d12564635a23a0bfcdaee9980.jpg
• https://c8.alamy.com/comp/2E36K2P/hot-chicken-clear-soup-in-a-bowl-along-with-spicy-chilli-sauce-to-accompany-2E36K2P.jpg