GOOD

P
MORNING/AFTERNOON,
DEAR STUDENTS!
Chapter 3. Vegetable
and Seafood Dishes
Lesson 5. METHODS OF
COOKING FISH AND
SHELLFISH
What are the examples
of methods of cooking
fish and shellfish
products?
 Chapter 3. Vegetable and
Seafood Dishes
Lesson 5. METHODS OF COOKING FISH
AND SHELLFISH

(METHODS OF COOKING FISH)

DRY-HEAT COOKING
Involves applying heat either directly by
flame, or indirectly by surrounding it with
heated air or heated fat. Dry cooking methods
work best with sturdier fish that have low to
moderate fat content. Dry cooking methods
include:
MOIST-HEAT COOKING
Using a hot liquid such a water,
broth, wine, or a combination of all
three.
1 GRILLING – It uses
direct heat from
underneath the meat,
either from a gas
burning flame or
smoldering coals.
2 BROILING – It involves
radiant heat from an
overhead source, typically
inside a conventional
oven.
1 STEAMING – It is a gentle, fat-
free cooking method that keeps
the natural moisture in foods. It is
an excellent choice for preparing
delicate seafood because there is a
safe distance between the food
and heat source, which helps to
protect against drying.
2 SIMMERING – Fully
or partially immersing
food in a liquid, just
below a boil.
4 MARINATING – It is a
method used to flavor fish. It
can be done by combining a
cooked or uncooked liquid or
paste with the fish in a dish.
The liquid or paste is called a
marinade.
 Chapter 3. Vegetable and
Seafood Dishes
Lesson 5. METHODS OF COOKING FISH
AND SHELLFISH

(VARIETY OF FISH AND

SHELLFISH PRODUCTS)
1 ROUND FISH – These fish are
not actually round, but if you
were to cut across them, you
would end up round pieces, which
is where their name comes from.
2 FLAT FISH – Flat fish are flat.
They spend most of their time
swimming along the seabed.
These are often sold whole
because they are great roasted or
grilled, but are also sold in several
small fillets, which are good
baked or fried.
CHAPTER 4. COOKING STOCKS,
SAUCES, AND SOUPS
LESSON 01. Prepare Stocks, Sauces,
and Soups
What is STOCK?
Stock is a flavorful liquid made by
gently simmering bones and
vegetables to extract their flavor,
aroma, color, body, and nutrients.
Stocks are often called the chef’s
building blocks because they form
the base for many soups and stocks.
 Learning Goals and Targets
• Use ingredients and flavoring according
to enterprise standards.
• Produce a variety of stocks according to
enterprise standards.
• Select and assemble the correct
ingredients in preparing soups,
including stocks and garnishes.
 Learning Goals and Targets
• Prepare a variety of soup recipes according
to enterprise standards.
• Present and evaluate soup recipes
following the criteria.
• Classify various types of sauces.
• Prepare a variety of hot and cold sauces
based on the required menu items.
 Learning Goals and Targets
• Identify the types of thickening agents
and convenience products used in
preparing sauces.
• Evaluate sauces for flavor, color, and
consistency.
• Identify and deal with problems in the
preparation of sauces.
 Technical Terms
Stock – a flavored liquid
preparation.

Mirepoix – a mixture of chopped

celery, onions, and
carrots.
 Technical Terms
Carcass – the remains of a cooked
bird after all the edible parts have
been removed.

Bouillon cube – a compressed,

flavor-concentrated cube of
dehydrated meat, poultry, fish, or
vegetable stock.
 Pre-Assessment
1 A ________ is an extract from cooking
meat bones, fish bones, or vegetables in
water.

STOCK
 Pre-Assessment
2 A white sauce is made with blanched
veal or beef bones, along with a
________.

MIREPOIX
 Pre-Assessment
3 Chicken (white) stock is made with
chicken bones, along with a ________.

MIREPOIX
 Pre-Assessment
4 ________, such as that remaining on
poultry carcasses, is often used along
with the bones of the bird or joint.

MEAT
 Pre-Assessment
5 The ________ used depend on
availability and local traditions.

HERBS AND SPICES

 Pre-Assessment
6 In classical cuisine, the use of a
________ (or bag of herbs) consisting of
parsley, bay leaves, a spring of thyme,
and possibly other herbs, is common.

BOUQUET GARNI
 Pre-Assessment
7 ________ contribute great flavor and
acid to brown stocks, but they should be
careful on amount because overuse make
the stocks cloudy.

TOMATOES
 Pre-Assessment
8 ________ is made white of beef, veal
bones, chicken carcasses, and aromatic
vegetables.

WHITE STOCK
 Pre-Assessment
9 The best bones to use for making stock
are ones with a lot of cartilage, such as
the so-called ________ bones in the
various leg joints.

KNUCKLE
 Pre-Assessment
10 ________ is made with beef, veal, and
poultry meat and bones. The bones are
roasted until golden in color.

BROWN STOCK
CHAPTER 4. COOKING STOCKS,
SAUCES, AND SOUPS
(PRINCIPLES OF PREPARING
STOCKS)
 1 Start the stock in cold water.
Starting in cold water allows the proteins
and other impurities to dissolve in the water
and then as the liquid is heated, the upward
pressure of the steam causes these
impurities to rise to the surface where they
can be skimmed off.
 1 Start the stock in cold water.
If the bones are covered in hot
water, the impurities will coagulate
more quickly and become
dispersed in the liquid causing a
cloudy stock.
 2 Bring the stock to a simmer.
Use high heat for this step but do not allow
the stock to boil. High heat will create an
upward pressure which in turn will push the
impurities (scum) upward and clarify the
stock.
 3 Simmer the stock gently.
Simmering allows the impurities to continue the
rise to the top of the stock where it can be
skimmed off and removed from the final
product. If you allow the stock to boil, the
impurities can be blended with the liquid and
form a cloudy stock.
 4 Skim the stock.
Skimming is done to remove impurities from the
liquid and improve the clarity of the final product.
The stock must come to a simmer before starting the
skimming process. Excessive skimming can bury the
impurities back into the stock and harm the clarity.
 5 Add mirepoix and spices.
The purpose of mirepoix is to flavor the stock and
flavors break down when heated for a long time.
While some chefs will add the mirepoix at the
beginning of the cooking process, it is best to add it
two or three hours before the end of the cooking.
 6 Strain the stock carefully.
Straining the liquid ensures your final stock
will have better cleanliness or clarity. Strain
through a china cap strainer lined with
cheesecloth or use a very fine mesh strainer
such as chinois etamine.
 7 Cool the stock quickly.
Cool the stock quickly to prevent food-
borne illnesses or souring. The goal is to
get the stock out of the danger zone as
quickly as possible.
 8 Store the stock properly.
Store the finished stock in a
refrigerator or in a freezer.
 9 Degrease the stock.
After the stock has cooled, you
can remove any hardened fat
from the surface before
reheating.
CHAPTER 4. COOKING STOCKS,
SAUCES, AND SOUPS
(Classifications of Stocks)
 A stock is an extract from
cooking meat bones fish
bones or vegetables in water.
There are many different uses
for stock, such as sauces,
soups, braise, consommé, and
aspics.
1 WHITE STOCK
It is made with blanched veal
or beef bones, along with a
mirepoix.

Trivia: MIREPOIX
A mirepoix is a rough chop of stewing
vegetables, such as onions, carrots, celery,
and sometimes leeks.
2 CHICKEN (WHITE) STOCK
It is made with
chicken bones, along
with a mirepoix.
3 BROWN STOCK
It is made with
chicken or beef
bones and
vegetables.
4 FISH STOCK
It is made with fish
bones, along with a
mirepoix.
5 VEGETABLE STOCK
It is made when meat is not
desired. Although a vegetable
stock is quick and easy, it is,
however, the lightest of stocks
and therefore generally not
used for sauces.
CHAPTER 4. COOKING STOCKS,
SAUCES, AND SOUPS
(Ingredients in Preparing Stocks)
1 BONES
Veal, beef, and chicken bones are
most commonly used. Most of
the flavor of stocks comes from
their collagen and cartilage. A
well-made stock will thicken or
even solidify when chilled.
2 MEAT
Leftover cooked meat,
such as that remaining on
poultry carcasses, is
often used along with the
bones of the bird or joint.
3 MIREPOIX
It is a combination of
onions, carrots, celery, and
sometimes other
vegetables.
5 SEASONING AND SPICES
a) Salt is very lightly used because
it aids in extracting flavor.
b) Herbs and spices are also used
lightly because overuse might
dominate the flavor of sticks.
6 BOUILLON CUBES
Today, ready-made stock
and stock cubes of dried,
compressed stock
ingredients are readily
available.
7 ACID PRODUCTS
a) They help to extract flavor and
dissolve connective tissues from
bones.
b) Tomatoes contribute great flavor
and acid to brown stocks, but they
should be careful in amount
because overuse may make the
stocks cloudy.
CHAPTER 4. COOKING STOCKS,
SAUCES, AND SOUPS
(Classifications of Soups)
 CHAPTER 4. COOKING STOCKS,
SAUCES, AND SOUPS
(Steps in preparing WHITE STOCK and
BROWN STOCK)
1 CLEAR SOUPS
These soups are all based on a
clear, unthicken broth or stock.
They may be served plain or
garnished with a variety of
vegetables and meats.
TYPES OF CLEAR SOUP
1 BROTH AND BOUILLON.
These are two terms used in
many different ways, but in
general they both refer to simple,
clear soups without soild
ingredients.
2 VEGETABLE SOUP. It is a
clear, seasoned stock or broth
with the addition of one or more
vegetable, and sometimes meat
or poultry products and starches.
3 CONSOMME. It is a richly
flavored broth made from fish,
meat, poultry, or vegetable stock
that has been clarified. It is
served by itself, as an appetizer
or used in other recipes.
4 JULIENNE SOUP. This is a
delicately flavored soup
containing shredded vegetables
and is aptly named after the
French word, “Julienne”,
meaning a particular way of
cutting the vegetables.
2 THICK SOUPS
Unlike clear soups, thick soups are
opaque rather than transparent. They
are thickened either by adding a
thickening agent such as a roux or
by pureeing one or more of their
ingredients to provide a heavier
consistency.
1 CREAM SOUPS. These are
soups that are thickened with
roux, beurre manie, liaison, or
other added thickening agents
and have the addition of milk and
cream.
2 PUREES. These are soups that
are naturally thickened by
pureeing one or more of the
ingredients. They are not as
smooth and creamy as cream
soups. Purees are normally based
on starchy ingredients.
3 BISQUES. These are thickened
soups made from shellfish. They
are usually prepared like cream
soups and are almost always
finished with cream.
4 CHOWDERS. These are hearty
American soups made from fish,
shellfish, and vegetables.
Although they are made in many
different ways, they usually
contain milk and potatoes.
5 POTAGE. This is a term
sometimes associated with
certain thick, hearty soups, but it
is a general for soup.
CHAPTER 4. COOKING STOCKS,
SAUCES, AND SOUPS
(PREPARING SAUCES)
What is a SAUCE?
The sauce is used in cookery to
describe a wide range of flavored
liquids served as part of a meal or
dish. The addition of sauce to a dish
can transform the overall presentation
of a dish by adding flavor, moisture,
richness, and visual appeal.
In culinary, sauces are used as:
1. Accompaniments.
2. A main part of the dish.
3. Coating fish to, meat, or
vegetables.
4. Binder which binds
ingredients together.
CHAPTER 4. COOKING STOCKS,
SAUCES, AND SOUPS
(CLASSIFICATIONS OF SAUCES)
1 BECHAMEL. It is a white
sauce, made with milk and
thickened with a roux.
Additionally, during the cooking
process, a cloute onion will be
added to enhance the flavor.
2 VELOUTE. It is stock-based
with sauce. It can be made from
chicken, veal, or fish stock.
Enrichments such as egg yolks or
cream are sometimes also added.
3 ESPAGNOLE OR BROWN
SAUCE. It is traditionally made
of a rich meat stock, a mirepoix
of browned vegetables, herbs and
sometimes tomato paste.
4 HOLLANDAISE AND
MAYONNAISE. These are two
sauces that are made with an
emulsion of egg yolks and fat.
5 VINAIGRETTE. This is a
sauce made of a simple blend of
oil, vinegar, salt, and pepper.
More elaborate variations can
include any combination of
spices, herbs, shallots, onions,
mustard, and others.