Preparing Stocks,
Prepared by group 5
Sauces, and Soups
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SPUO
SOUP
ASUCES
SAUCES
OXUR
ROUX
ZERATIPPE
APPETIZER
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TSCOSK
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STOCKS
Objectives
1.Define stocks, sauces, and soups;
2.Cite the classification of stock, sauces,
and soups;
3.Demonstrate the methods of preparing
stock, sauces, and soups;
4.Prepare different stocks using ingredients
and flavorings according to standards;
5.Present and evaluate soup recipes
according to standards; and
6.Prepare and evaluate different sauces
using different methods of thickening
agents and convenience products.
Stocks
• A liquid base for soups,
sauces, and many main
course dishes.
• It is made by
simmering animal bones,
meat, seafood,
vegetables, herbs, and
spices in water or wine for
several hours.
Stocks
• Because stock is made of
bones, it tends to have a
slightly thicker consistency,
due to the collagen and natural Collagen - a
gelatin in the bones. protein that
keeps joints
• Most kitchens prepare different healthy
kinds of stock, namely chicken and skin str
stock, pork/beef stock, and etchy.
vegetable stock.
Gelatin - is a
protein
made from
animal
collagen,
Stocks contain 4
parts:
1.Major Flavoring ingredient
- Consists of the bones and trimmings from meat,
poultry, fish, and vegetables.
- It is prepared by blanching, browning, or sweating.
Blanching – a cooking technique that involves
boiling bones to remove impurities and create a clear
stock.
Browning – this involves roasting bones and
vegetables to create a rich, flavorful base
Sweating - this involves slowly cooking vegetables
and bones in a small amount of fat over low heat to
soften them and concentrate their flavors.
Stocks contain 4
parts:
2. Liquid
- The liquid is usually made of
water but may also include
wine or vinegar.
- A “scum” may form at the
surface of the liquid. “Scum”
is a foamy residue that rises
to the top of a stock while
simmering
Stocks contain 4
parts:
3. Mirepoix
- A combination of coarsely
chopped vegetables used to flavor
stocks.
- A classic mirepoix is typically
made of 2 parts onion 1 part
carrot 1 part celery.
- A white mirepoix is a
combination of white vegetables
used to add flavor and aroma to
dishes without changing their
Stocks contain 4
parts: 4. Aromatics
- Aromatics are herbs and spices
that create a savory smell.
- Stocks may include a bundle of
herbs called “Bouquet Garni”.
Bouquet garni is a bunch of
fresh herbs and aromatics tied
together with kitchen twine.
Different kinds of
stock:
Vegetable Stock
Different kinds of
stock:
Chicken Stock
Soups
• A liquid food that is
served warm or hot.
• A popular menu choice as
an appetizer or as a main
course.
• Soups are based on
stocks added with other
ingredients for variety of
flavor.
Soups may be classified as:
• Clear – This is a thin soup consisting mostly of broths,
bouillons, consommés, and vegetable soup.
1. Broth and bouillons - simple clear soup
without any ingredients.
2. Consommés – rich flavorful stock or broth
that has clarified to make it perfectly clear and
transparent.
3. Vegetable soups – clear seasoned stock or
broth with the addition of one or more
vegetable, meat, or poultry.
Soups may be classified as:
• Thick Soup – These are highly flavored soups with viscous
or
jellied liquid and some solids. This includes cream soups,
Purées,
1. Creamchowders andwith
soup – Is made bisques.
a thickener, which
is called Roux
2. Purée soup - a soup where the primary
ingredients have been blended or mashed into a
smooth, thick consistency,
3. Chowders - a soup made with seafood,
potatoes, onions, milk or cream
4.Bisques - a smooth, creamy soup made of
pureed shellfish,
Soups may be classified as:
• Special and National soups – These can be both clear and thick
soups such as minestrone(Italian), olla podrida (Spanish),
Oxtail(English), Scotch broth(Scottish), pot-au-freu (French) and
Soup No.5 and Shark fin soup (Chinese).
The Philippines also have specialty
soup that come from different
regions of the country, from the
popular bulalo (beef broth with beef
and vegetables) to the papaitan
(clear soup with goat’s entrails)
Soups
• Many food establishments use manufactured soup
bases which are rendered stock with seasonings. These
are available in paste or granular forms and can be
used in soups and gravies. Canned or dehydrated
soups are also used in food services.
• There are interesting soups made
from berries, melons, and other fruits
run through a food processor and
mixed with cream. They are served
cool with a thin slice of orange.
p. 232
Sauces
• Sauces are liquid
seasonings that enhance
and smoothen the flavors
of food.
• In Europe, most chefs
prepare a base for sauces,
gravies, and soups which
is called roux.
Roux
- A thickening agent made of bread flour and a fat
such as butter, margarine, shortening, chicken fat,
or rendered meat drippings.
- When cooked just enough to remove the raw taste
of starch, it turns white or pale and is used in
white sauces. When cooked longer in turns brown,
it becomes brown roux and is used in brown
sauces.
- Beurre manié is a thickener made by mixing 4 oz
of softened butter with 3 oz of shifted flour
kneading the mixture until it is well mixed, and
made into pea-sized balls for thickening sauces.
Cold sauces
- Cold sauces are either uncooked or cooked
and cooled before serving.
- Cold sauces use emulsification like
mayonnaise-based sauces, but some rely on
suspensions like vinaigrette.
Emulsification - combines two liquids that normally repel each other.
Suspension - Dispersing solid particles within a liquid without
dissolving them.
Warm sauces
- These sauces are typically cooked and served
at a temperature that complements hot
dishes.
.
- Also relies on emulsification.
- The warm sauces are derived from five
“mother sauces”. These are sauces that serve
as the basis for many other sauces and can be
used to complement a variety of dishes.
5 mother
1.sauces:
Béchamel or Cream sauce – this is originally prepared from veal
stock. The term is now applied to the cream sauce. It is made from
milk and/or cream with white roux. It is used with vegetable or
cream dishes.
2. Espagnole – this is a brown sauce made from onion, celery, butter,
flour, and brown roux. It is used in many meat and poultry dishes.
3. Hollandaise sauce – this yellow sauce is made from egg yolk,
butter, lemon juice, and gastric (a mixture of white wine or vinegar,
crushed peppers, shallots, and spices). It is used with fish,
vegetables, and egg. Because of its egg and butter content, it
should be cooked at low or moderate temperatures. It should be
only served only for one meal after which it needs to immediate
refrigeration because it can be a host for bacteria.
5 mother
sauces:
4. Tomato sauce – this is a red sauce prepared from tomato
products, stock, seasoning, and roux. The ideal sauce for many
meat, poultry, fish, vegetable, and pasta dishes.
5. Velouté sauce - this is a white sauce made from chicken or fish
with a light roux. It is used with chicken or fish dishes.
