Moneague College

Hospitality Villa Services

 Stocks soups and sauces
Stock is a liquid flavoured meat , poultry, fish and bones and from
vegetables and seasonings.
• Stocks are used to make soups and sauces and specialty
dishes.
•Soup- A popular menu choice as an appetizer or as a main course, Soup can be served
any time of the day.
•Sauces- A liquid or semi-liquid substance served with food to add moistness and flavor.

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 Types of stocks
White stock- it is made from chicken, beef, veal or fish bones simmered
with vegetables.
Brown stock- it is made from beef, veal chicken. It gets its color from
roasting the ingredients in a hot oven.
Fish stock- it is made by slowly cooking the bones of lean fish or
shellfish.
Vegetable Stock- the basic ingredients are vegetables, herbs spices and
water.

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 Soups can be served as:
Cocktail party food
Appetizer
Main Course
Dessert
For breakfast

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