HE Reviewer Q3

Stocks, Soups and Sauces

I. Stocks
- Are among the most basic preparations found in professional kitchens.
- 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.
- A clear, thin liquid flavored by soluble substances extracted from meat, poultry
and fish and their bones and from vegetables and seasonings.

Principles of Preparing Stocks

- Start the stock in cold water
- Bring stock to a simmer
- Simmer the stocks gently
- Skim the stock
- Add mirepoix and spices
- Strain the stock carefully
- Cool the stock quickly
- Store the stock properly
- Degrease the stock

Classifications of Stocks
1. Chicken Stock - made from the chicken bones
2. White Stock - made from beef or veal (young cow) bones
3. Brown Stock - made from browned (from an oven) beef or veal bones
4. Fish Stock - made from fish bones and trimmings left over after filleting

Ingredients in Preparing Stocks

1. Bones - 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 to determine the kind of
stock except vegetables stock.
2. Mirepoix - is the french term for the combination of coarsely chopped onions,
carrots and celery used to flavor stocks. (basic formula for mirepoix) is used to
flavor white stocks and soups. Tomato paste or puree is often included for brown
stock. (2 parts onion, 1 part celery, 1 part carrot).
3. Acid Products - acid helps dissolve connective tissues and extract the flavor and
meat from bones.
 4. Seasoning and Spices - salt is very lightly used because it aids in extracting.
Herbs and spices are also used lightly because overuse might dominate the
flavor. They are usually put in a sachet (bag) so it can be removed easily.

Guidelines for Preparing Stocks

1. Follow the correct procedures for cooling and storing stock and make sure that
any stock you use is flavorful.
2. Follow the cooking time for stock. 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 Garne Stock - 6 to 8 hours
- White Poultry and Garne Bird Stock - 3 to 4 hours
- Fish Stock - 45 minutes to 1 hour
- Vegetable Stock - 45 minutes to 1 hour (depending on the specific
ingredients and the size of the vegetable 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 the 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.

II. 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

Classifications of Soups
1. Clear SOups - are soups on a clear, unthicken broth or stock. 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.
2. Thick Soups - are soups that are thickened, to provide a heavier consistency.
Thick soups are opaque rather than transparent. Thickened by adding a
thickening agent such as a roux.
3. Dessert Soup
 - Fruit Soup - can be served hot or cold depending on the recipe where
dried fruits are used like raisins.
- Cold Soup - is variations on the traditional soup wherein the temperature
when served is kept at or below temperature.
- Asian soup is a traditional soup which is typical broth, clear soup, or starch
thickened soup

Other Thickening Agents for Soup

1. Rice
2. FLour
3. Grain
4. Corn Starch

Basic Principles of Preparing Soup

1. Starting with cold water - most protein, vitamins and minerals dissolve in cold
water. Part of the flavor comes from these components. Using hot water would
lessen the flavor and nutritive content of stock.
2. Cutting vegetables to appropriate size for the type of stock - the size of cut helps
the maximum flavor to be extracted.
3. Select your protein based (chicken, beef, pork and fish) - all bones are washes,
roasted or blanched. Roasted for brown sauce and blanched for white stock.
4. Gentle extractions aid in flavor and nutrition. Boiling causes cloudiness through
agitation of the ingredients.
5. Keep the stock clear. The scum on top of stocks contains impurities.

III. Sauces
- One of the important components of a dish is the sauce.
- These enhance the taste of the food to be served as well as add moisture to food
that is cooked dry.
- 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.
- It is a flavorful liquid, usually thickened, that is used to season, flavor and
enhance other foods. (It adds: Moistness, Flavor, Richness, Flavor, Appeal
Appearance (color and shine)).
Ingredients used in Preparation of Sauces
Thickening agent - thickens sauce to the right consistency The sauce must be thick
enough to cling lightly to the food.

1. Roux - French word for a mixture of flour and fat cooked to eliminate the raw,
uncooked taste of flour
a. Light /Cold Roux - a smooth mixture of melted fat & flour.
- it may be cooked, but should not be browned
b. Brown Roux - a browned mixture of fat and flour.
- flour is added to hot fat and cooked over low heat until a golden brown color is
formed, about 10 mins continuous stirring to prevent scorching

A roux must be cooked so that the sauce does not have a raw, starchy taste of
Flour. The kinds of roux differ depending 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. Cooked for 1 min, no color
Blond roux - cooked a little longer to a slightly darker color, used for veloute.
Cooked for 2-3 min flour starts to brown before liquid is added
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. Used as a base
for stews.

2. Paste - it is a lump-free mixture made by whipping cornstarch or flour into cold

water or other liquids

3. Fat - is valuable because it separates the starch granules and degreases the
chance of lumping but don't use meat juice because it causes lumps.

Example for FATS for Sauces

a. Clarified butter. Using clarified butter results in the 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
STAR
d. Vegetable oil and shortening. Can be used for roux, but it adds no flavor.

LIQUIDS - vegetables juice, fruit juice, milk, meat, or poultry stock may be used
In large quantity preparation, liquid should be just below boiling point when thickening
agent is added because most starches thicken immediately in 180
F to 190 F liquids.
NOTE. It is important to keep the temperature of the reconstituted nonfat dry milk to just
below the boiling point because the proteins in milk tend to coagulate at boiling
temperature and give the sauce a rough texture

FLOUR - The thickening power of flour depends on its starch content.

This can be used in a number of different ways as a sauce-thickening agent, but the
most common is either a flour roux or white wash.
The flour roux is made when equal parts of flour and some types of fat are combined

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, 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.
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

Basic Sauces for Meat, Vegetables, and Fish

White sauce - Its basic ingredient is milk which is thickened with flour enriched with
butter.
Veloute sauce- Its chief ingredients are veal, chicken and fish broth, thickened with
blonde roux.
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.
Brown sauce / Espagnole - It is a brown roux-based sauce made with margarine or
butter, flavor and brown stock.
Tomato - It is made from stock (ham/pork) and tomato products seasoned with spices
and herbs.

Other Notes:
Marie Antoinette (Antoine) Careme founded Sauces, these are the ff:
- Allemande
- Bechamel
- Veloute
- Espagnole

Augusti Escoffier founded 2 other sauces and included 3 from above to create the
“Mother Sauces”
- Bechamel - white roux + dairy products
- Veloute - blond (/white) roux + stock (white), (chicken, vegetable, fish)
- Espagnole - brown roux + brown stock
- Tomato - roux + tomatoes / (flour + butter) + tomato chunks/puree
- Hollandaise - egg yolks + clarified melted butter + acid (lemon juice/vinegar)

Extra Sauce:
- Mayonnaise - raw egg yolks + vegetable oil.

Tips for handling a knife:

1. Secure chopping board (damp cloth/paper towel, non-slip map/mat)
2. Firm knife grip (hold where the back of the blade meets the handle)
3. Claw form (for hand)
4. Wave back and forth motion

Types of Cuts:
1. Mincing
2. DIcing
3. Julienne
4. Chiffonade
5. Oblique Cute
Tip: Smaller minced veggies = more flavor

IV. Poultry
Poultry - refers to chicken
Game - refers ducks, turkeys, guinea fowl, pigeons, and geese
● Poultry comes to market in different forms
● They are sold in markets in dresses forms
● Others are sold alive or frozen
● Cut up chicken are also available in many markets now

A. Market Forms of Poultry

1. Live Poultry - healthy, alert, and well-feathered. (Alive) – Avoid poultry which have
bruises, blisters and broken bones
2. Whole Poultry - Not alive, the criteria for selecting live poultry also apply to whole
poultry
3. Dressed Poultry - The most available poultry form in the market. Dressed poultry
are actually slaughtered poultry with the head, feet, blood, feathers and internal
organs removed.
- Good quality dressed poultry should be free from slime, off odors, and
discoloration.
4. Drawn Poultry - These are dressed poultry that have been chilled or frozen. They
are usually available in groceries.
5. Ready to cook - These are poultry parts such as wings, breast, thighs or drumsticks
which have been separately packed in a single container and frozen or chilled.

B. Different Cuts of Poultry

● Variety Meat - refer to the meat of such organs as the gizzard, heart, kidneys, and
liver.

C. Nutritional Value / Components of Poultry and Game

- Like meat, poultry contains high quality proteins
● Chicken, the most consumed among the fowls, has 22.6% protein, 76.3% water
and traces of fat, vitamins, and minerals.
● Poultry meat consists of dark and white muscles
- Dark Muscles
● Are those found in parts of a fowl's body which are always used.
● These are legs, thigh, wings, neck and rib cage
These are richer in fat, have more connective tissues, and have high riboflavin and
myoglobin content.
- Most people prefer dark meat over white meat (from the breast) because of its
juiciness and flavor.

D. Principles of Poultry Cookery

1. The fat distribution and maturity of the fowl affect the quality of the product.
Mature birds are cooked using moist heat. Dry heat is suitable for young birds
Mature Birds — Most Heat
Young Birds — Dry Heat
2. The best cooking temperature for poultry is at low to moderate heat. This
produces a more flavorful and tender product. This also minimizes nutrient loss
and shrinkage of meat.
3. To prevent the risk of microbial contamination, stuffing of turkey and chickens
should be done immediately before roasting. It is best not to fill the cavity
completely as this will prevent poultry from being thoroughly cooked.
4. Because of its susceptibility (likelihood) to microbial growth, cooked poultry
should be eaten immediately or refrigerated if not consumed.
- Leftover stuffing should be stored separately to prevent contamination
5. Because poultry meat is pale colored, it is best to employ dry heat cooking with fat
for a brown color.
6. When roasting chicken, cuts should be placed with the breast-side down to
produce a juicer and tenderer product.
7. To improve palatability (taste) of lean poultry, basting can be done

E. Causes of Food Spoilage and Contamination

- Food may be contaminated by different microorganisms or by chemicals that can
cause health problems for anyone who eats it.
The common causes of food contamination and food spoilage are:
1. Failure to properly refrigerate food
2. Failure to thoroughly heat or cook food
3. Infected employees/workers because of poor personal hygiene practices
4. Foods prepared a day or more before they are served
5. Raw, contaminated ingredients incorporated into foods that receive no further cooking
6. Cross-contamination of cooked foods through improperly cleaned equipment
7. Failure to reheat foods to temperature that kills bacteria
8. Prolonged exposure to temperatures favorable to bacterial growth

F. Different Methods of Cooking Poultry

Poultry, like meat may be cooked by either dry or moist heat method
● Mature - Moist, Young - Dry
The choice of method depends mainly upon the age of the bird instead of location of the
part in the carcass as in the case of meats. Fat content should also be taken into
consideration.
Older birds need to be tenderized by moist cooking prior to dry heat booking
One point to remember: in poultry cookery; moist heat cookery may be applied to all
classes and kinds of poultry but dry heat rookery is reserved for tender birds (Broilers,
quails, pigeons, squabs, young pigeons who haven’t reach the maturity age and capons)

G. Type of Service Ware to use in preparing Poultry and Game Dishes

When serving poultry and game dishes, various types of service ware can be utilized to
enhance the dining experience.
1. Platters - large platters are ideal for presenting whole roasted birds such as turkey or duck.
They can be decorative and often have ample space for garnishes.
2. Carving Boards - wooden or bamboo carving boards provide a sturdy surface of carving
poultry at the table. They can have a moat to collect and prevent mess.
3. Individual Plates - For plated presentations, individual plates are used to serve portions of
poultry or game bird dishes. These can range from basic dinner plates to more elegant options
for formal settings.
4. Casserole Dishes - Dishes like chicken casseroles or game bird stews, casserole dishes are
practical for serving family style portions.
5. Skillets or Cast Iron Pans - Rustic dishes like roasted chicken with vegetables or game bird
preparations can be served in cast iron pans or skillets for a charming presentation.
6. Tureens or Soup Bowls - when serving poultry soups or stews, tureens or large soup bowls
are suitable for communal serving.
7. Plates with Covers - In formal dining settings, covered plates or cloches are used to unveil
and present individual portions of poultry or game dishes tableside.
8. Chafing Dishes - Buffet style or catering events may utilize chafing dishes to keep poultry
dishes warm while serving
These are just a few examples of service ware options for serving poultry and game bird dishes,
and the choice often depends on the presentation style, occasion and ambiance of the dining
experience.

H. How To Do Control Portion Sizes

Portion
● How much food you choose to eat at one time
● No limit, no standard and no right or wrong
● Portions can be bigger or smaller than recommended food servings
Serving
● Standard amount
● Has an amount of serving
● Help give advices on how much to eat (identify how many calories and nutrients are
in food)
I. Plating / Presenting Poultry Dishes
PLATING - the act of arranging the meal on the individual plate immediately before it is
served.
- The perfect dish includes food that tastes as good as it looks
- Much of the artistry of cooking comes after the food has been cooked and it is time
to transfer it from pot to plate
- Try to leave one third of the plate empty and plate your dish immediately before
you serve it
- It goes without saying that hot food should be hot and cold food should be cold;
always check the temperature of your food before you serve it to your guest
- Clean spills or sauces away with a moistened clean sponge or paper towel
- If you’re decorating a plate that will hold hot food, be aware that by the time you’re
finished garnishing the plate, the food may not be hot.
- Garnish the plate before you plate the food
- Work quickly and have all of your garnishes close by
- Combine foods with different shapes, colors, and textures on the same plate
- Use an odd number of dishes rather than an even number for further interest
- Garnishes can provide complementary flavor

Storage Time for Poultry and Game

- It is not recommended to refreeze poultry after it has been thawed.
- Freezing and thawing release fluids called drip and the chance of bacterial spoilage are
increased.
- Water holding capacity of meat is also affected by subsequent thawing.
- When thawing, it is advisable to thaw slowly inside the refrigerator to give tissues a
better chance to rehydrate.
- Immediately cook the thawed meat since bacterial growth is rapid upon thawing.
- Slow thawing may be affected by placing the 1 to 2 kg chicken in the refrigerator for 12
to 24 hours or to place it under running tap water for ½ to 1 hour, in their original wrap in
both cases.
- However, frozen poultry or any other market forms of poultry should not be allowed to
thaw or soak in a bowl of water because of possible bacterial buildup.

Safety Practices in Handling and Storing Poultry and Game Products

- Raw chicken and poultry can carry the salmonella bacteria, which is responsible for
more cases of food poisoning than any other pathogen.
- Fortunately, it's easy to avoid getting sick from chicken and poultry as long as you follow
safe food handling practices.

Safe Shopping for Chicken and Poultry

- During distribution to retail stores, fresh chicken is kept cold in order to extend its shelf
life as well as to prevent bacteria growth.
- Packages of chicken should feel cold to the touch and should be among the last items
you select before checking out.
 - Once you're home, you should immediately place your chicken in a refrigerator that
maintains a temperature of 40F or colder, and use it within 2 days. Otherwise, it should
be frozen at 0F.

Safe Handling of Chicken and Poultry

- Just like meat, fish or any animal-based food product, raw or undercooked chicken may
carry certain bacteria.
- These bacteria can cause illness in large numbers.
- Therefore, to avoid illness we need to limit bacteria;s ability to multiply, or kill them
altogether.
- Limiting their ability to multiply requires making sure that food products are not left at
room temperatures - or specifically, temperatures between 40F and 140F - for more than
an hour.
- Remember, freezing doesn't kill bacteria, either - it just makes them cold. The only way
to kill food-borne pathogens is by thoroughly cooking the food.
- Another concern with respect to working with uncooked poultry is cross contamination.
- Cross-contamination can happen when raw poultry - or even just its juices - somehow
come into contact with any other food products but especially ones that are already
cooked or ones that will be eaten raw, such as salad vegetables or greens.

Basics for Handling Food Safety

- Shopping
- Storage
- Preparation
- Thawing
- Cooking
- Serving
- Leftovers
- Refreezing

Extra Notes:
- Variety Meat/Giblets - Liver, Heart, Gizzards, Neck and other organs.
- Game Birds and Poultry - Chicken, Quail, Turkey, Puck
- Poultry = Dark and White Muscles
- ⅓ of the plate empty when plating
- Remove Bones to save space