PREPARE STOCKS,

SAUCES AND SOUPS

STOCKS

Stocks and sauces are considered the most basic foundation of classical cooking. The basis for
almost all soups and sauces and in braising meats and many recipes is the “stock”. It refers to the
liquid in which meat, bones, fish or vegetables are simmered to extract the flavor. The soluble
nutrients and flavoring constitute gradually and dissolves into the water during the long slow
cooking process. As a general rule, prepare stocks out of lean, gelatinous parts of meat with a
considerable proportion of bone and fresh vegetables.
 
As flavorful liquid, stocks and not just water are used in the preparation of soups, sauces and stews.
They are based on meat, poultry, fish, game, or seafood and flavored mirepoix, herbs and spices.
Vegetable stocks are prepared with an assortment of produce, or intensely flavored with a single
ingredient, such as mushrooms, tomatoes, or leeks.
There are different French terms used for stocks, including; fond, broth, bouillon, fumet, and nage.
The term fond, meaning base, is a fitting definition for these liquids because they are the
foundation of many different food preparations. The terms stock, broth, and bouillon can be
confusing but they are essentially quite similar. A broth is usually made from simmered meats,
while a stock is made from the bones.

A bouillon, from the French term, bouillir, meaning to boil, can be any liquid produced by
simmering ingredients in water. Fumet is a concentrated liquid that often contains wine, and nage,
meaning to swim, refers to cooking ingredients in a court bouillon, and is often associated with
shellfish.

Stocks are divided into white and brown categories. White stock is uncolored and subtle flavored,
while a brown stock uses roasted components to create a rich color and robust flavor. Depending on
the desired outcome, any stock can be white or brown.
 
Essential Parts of a Stock:
1. Mirepoix
2. Aromatics
3. Flavoring ingredients
Based on major ingredients used, stocks can also be categorized as:
1. Beef Stock
2. Fish Stock
3. Chicken Stock
4. Vegetable Stock

MISE EN PLACE FOR STOCKS

Basic Ingredients to prepare:
5. Bones - major ingredient
∙ Chicken bones for chicken stock
∙ For white stock- beef, veal, pork bones
∙ For fish stock- trimmings from fillet and fish bones
2. Mirepoix  – French term for a combination of onions, celery and carrots. Designed to enhance the background flavor of
stocks.
The ratio is 2 parts to 1 part
1 pound for a gallon of liquid
Rough cut or chopped/diced vegetables
Rough cuts or large dice of vegetables simmered for an hour
And small cuts/dice simmered for less than an hour. 
Can be sauteed or sweated, pureed right into the liquid or strained out, caramelized or browned (known as pincage).
 Aside from chicken bones, use about 50% onion, 25% carrots, 25% celery cut into large pieces and cooked for at
least 4 hours. The percentage may vary, depending on one’s taste.
 
Pour in some water and bring it to a boil then simmer for around 1 hour to let the flavors of the chicken infuse with
the liquid. While doing that, prepare some fresh thyme, parsley, bay leaf,

some peppercorns, and 2 whole cloves, tie them all together. After letting the chicken simmer, add the sachet
called “the herb mix”.

3. Bouquet Garni – Serves as aromatic and is composed of a bundle of fresh herbs, (thyme, parsley stems, bay leaves,
cloves and garlic) tied together in a cheesecloth, like a tea bag. This is meant to infuse a flavor into the liquid or dish and
then removed later. A leek is used to hold the herb combination and a string is used to tie the herbs.
 
To prepare the bouquet garni, simmer it for 15-20 minutes for small batches and 1 hour or more for large batches.
 
Standard bouquet is:
∙ 1 sprig of thyme, 3-4 parsley stems, 1 bay leaf
∙ 2-3 leek leaves and 1 stalk of celery
∙ For a sachet, add 1/3 teaspoon of cracked peppercorn
 
 
Basic Pointers in Preparing Stocks
 
1. Use quality ingredients, trimmings, and vegetables that are fresh and not rotten, nor contaminated.
2. If possible, use bones of younger animals, because they have more cartilage that is rendered into gelatin,
giving better viscosity.
3. Cut the bones small, about 3”, to extract the most flavors in the shortest cooking time.
4. Use a combination of meaty and marrow bones to make a rich flavor and body.
5. Meat trimming must be fresh and trimmed of excess fat.
6. Use lean fish bones with a neutral flavor: fatty fish (salmon and tuna for example) have a strong, distinctive
flavor.
7. Remove the gills if fish bones are used. This will prevent an off-flavor.
8. A proper balance of mirepoix vegetables, herbs, and spices, is essential to round out the flavor.
9. The mirepoix can be added at the beginning or end of the preparation process, depending on whether it is a
white or brown stock. In a white stock, the mirepoix is added at the end of process for a fresher flavor. In a
brown stock, the mirepoix is often roasted with the bones.
10. Use a dominant vegetable like mushrooms, tomato, fennel, etc. to create an essence.
11. Vegetable trimmings are to be added to add flavor but they must be fresh and used in balance
with the other ingredients.
12. Avoid using leftovers that have been composted or thrown out.
13. Parsley, bay leaf, thyme, and crushed peppercorn are the standard seasoning. Other herbs and
spices are to be used for a richer stock.
 
 
THICKENING AGENTS
 
1. ROUX
This is the most common thickener used in preparing soup or sauces. There are two kinds of roux,
the white roux and the brown roux. Twos part flour to one part butter is the ratio to make a roux.
Constant stirring is needed in making roux to allow the starch granules to swell. Failure to distribute
the heat properly would later fail to absorb the liquid. Avoid overcooking because the unpleasant
flavor of the flour would dominate the strongest stock or spice. Too much browning also reduces the
thickening power of the flour. One tablespoon of flour is enough to thicken a basic flour base soup.
While one and one fourth tablespoon flour is needed to thicken a flour-base sauce.
 BROWN ROUX
A mixture of fat and butter or butter only used to thicken all sauces and dishes that are brown in color. It is
cooked in a low heat and stirred constantly to prevent from browning.
 
WHITE ROUX
Mixture of butter cooked over low heat while stirring constantly to prevent from browning. This is commonly
used to make white soups, white sauces and other dishes that are white like fricassee.
 
2. BEURRE MANIE
This is made from soft butter and flour that is kneaded well and used to thicken soups and sauces. Do not
boil after adding it; just simmer long enough to dispel the floury taste.
 
3. FLOUR PASTE
Made by diluting the flour with water and stirring it into the dish that you want to thicken.
 
4. CORNSTARCH
Made by diluting cornstarch with a little stock or water and stirring it into the dish or soup or sauce that you
are making. One tablespoon of cornstarch is needed to thicken a flour (ROUX) base soup while one and one
fourth tablespoons of cornstarch to thicken a cornstarch base sauce.
5. EGG YOLK
Made by stirring a little cream to the egg yolk and then stirring it into the sauce that you are making. Do not boil
the sauce or dish after adding the egg and cream mixture because the egg will curdle. It is best to add at the last
minute. One large egg yolk with one tablespoon of cream is enough to thicken one cup of liquid (stock or milk) to
make a sauce. 
 
6. BLOOD
Blood from the birds and animals the sauce is to accompany is a desirable thickener. You may store fresh blood in
the refrigerator by adding one to two tablespoons of vinegar to the blood to prevent it from clotting. Strain it and
add to the dish or sauce at the last minute and do not boil after the blood is added, just simmer it.
 
7. ARROWROOT
Of all the thickeners, this makes the most delicately textured sauces. The flavor is neutral and does not have to be
cooked to take the rawness. Arrowroot is used at the last minute, because it does not hold nor it be reheated.
 
8. POTATO STARCH
Preferred by some cooks in thickening delicate sauces. When it is used less simmering is required and the sauce
gains transparency. Like arrowroot, it has no holding power and it gets thin at a temperature of 176 degrees
Fahrenheit.
 
9. BUTTER SWIRL
These finishes off many fine sauces after straining and final heating and the sauce is to be
served at once. It should not be reheated after the butter has been added. It would just slightly
thicken the sauce.
 
10. REDUCTION
This is a classic way to thicken sauces. Sauces may be thickened during very slow simmering by
the evaporation of liquid to achieve a more perfect consistency. All reduced sauces, to be
perfect in texture, should be strained before serving.
 
11. PUREEING OR BLENDING
The dish is thickened by passing the sauce through an electric blender until it is smooth and
fine. The sauce should be strained before using.
 
 
 SOUPS
 
The foundation of quality soup is a good basic stock. The soup is said to be as flavorful as the
stock in which it is based. No matter how you make or what method you use, soup should be
made a good complement to a dish.
 
There are about nine categories of soup:
1. Bouillon- Concentrated brown stock.
2. Consomme’- Clarified double strength brown stock.
3. Broths- Clear liquors from mat, poultry, fish or vegetables.
4. Jellied Soup- Made from gelatinous knucklebones, clarified and used as they are or with
gelatin added.
5. Vegetable Soup- Vegetables or prepared with meat, poultry or seafood stocks in which
vegetables predominates.
6. Puree- Blended vegetables and can be served with or without cream.
7. Cream Soup- Cream, butter, cereal or egg thickened soup, often on vegetable base.
8. Bisque- Shellfish based cream soup.
9. Chowders- Thick fish, meat or vegetable soup, to which salt pork or bacon, diced vegetables,
even bread and crackers may be added.
 
Pointers in Soup Preparation
 
*Enhance the flavor of soup made from beef or oxtail by the addition of dry red wine.
*For soup made from seafoods, use dry white wine to improve the flavor.
*Wines should be added to the soup shortly before it is served. It is not advisable to boil the soup
after adding the wine. Do not use more than ¼ cup wine to one quart of soup.
*Soups are expected to have a good, rich color when cooked with brown onions and substantial
amount of meat.
*Tomato skin adds color and so with burnt sugar, making elegant garnish to soups.
*In a place above 2,500 feet, soups need longer cooking period than called for in a regular recipe
because in high altitude, the liquid boils at a lower temperature.
*To serve soup, hot soups should be served in a heated tureen, lidded bowls or well heated cups
and cold soups should be served in a chilled tureen, covered bowls or cups.
 
BASIC SOUPS
1. Clear Soup -This soup looks clear since it does not use thickening ingredients. The base is stock and may be plain, with
added small cuts of meat, poultry, seafoods or vegetables.
2. Roux Based Soup -This soup uses stock or milk as a base and is thickened with roux.
3. Pureed Soup – A stock or milk base soup with vegetables, blended and pureed until it is fine and smooth.

SAUCES
 
In classical cuisine, sauces are considered the basic foundation of quality cooking. A sauce is a fluid dressing for meat,
poultry, fish, desserts and other culinary preparations, designed to add appearance, flavor and texture to the food. A
perfect sauce should be smooth, rich in flavor with a consistency that compliments the food it accompanies. It should
never mask the flavor of the food.
 
Categories of Sauces:
1. Warm Sauces – they are served with all types of food. They are derived from a few leading sauces that are used as a
base for nearly all other sauces.
2. Cold Sauces – are served with hot or cold foods and include various butter preparations that are often associated
with shellfish.
 
The leading sauces are sometimes referred to as mother sauces. Sauces derived from them are termed small sauces.
Types of Sauces:
1. Espagnole or Brown Sauce – is made from brown stock and brown roux and is used extensively in the preparation of all
types of meat and poultry dishes. It thickened either by reduction or by brown roux.
2. Veloute Sauce – makes use of chicken, veal or fish, but more often, chicken is the usual ingredient. A violate is derived
from the stock with the addition of light roux and is associated with the product from which it is derived. Fish velouté is
specifically derived from a fume an essence or rich fish stock or court bouillon in which fish has been cooked. The term is
also used for stocks derived from game.
3. Bechamel or cream Sauce – is a term now used interchangeably with cream sauce though it is originally prepared from a
veal stock. It is derived from milk and/or cream and thickened with white roux. This sauce is used with all types of
vegetables and creamed dishes, including soups, fish, poultry, dairy and macaroni products. White sauce is made of roux
and milk.
4. Tomato Sauce – is prepared from tomato products, white stocks, seasoning and roux. It is used with various meats,
poultry, fish, vegetables and macaroni dishes. It is also used for producing other products with a tomato character.
5. Hollandaise Sauce – is not a basic sauce, it is considered a leading sauce many of the drawn butter sauces are prepared in
the same manner as the basic sauces. Other sauces are derived from hollandaise. It is used in combination with other
culinary preparations to obtain a variety of sauces that are popular in some establishments. Hollandaise and its derivatives
must be handled with extreme caution. Because of their high butter and egg content, these sauces must never be exposed
to high heat because they will curdle.
6. Cornstarch Base Sauce – is made from basic stock and thickened with cornstarch diluted in
little stock or water.
7. Puree or Coulis – is made from stock or milk, usually from vegetables and then processed
through a blender until it is fine and smooth.
8. Emulsified Sauce – is an egg base sauce, with air incorporated into it by constant beating. For
cold kitchen, it’s the mayonnaise and for the hot kitchen, the hollandaise.
9. Oil and Vinegar Sauce – is a sauce used in the cold kitchen, made from one (1) part oil and
Two (2) parts vinegar.
10. Hot Butter Sauces – is a sauce made from heated butter and most commonly used to
accompany pan-fried or grilled seafood. The most common is the lemon butter sauce.
11. Molded Butter Mixture – is made from butter with some ingredients like garlic, herbs and
other seasonings. The most common is the garlic butter.
 
Important Pointers in Sauce Preparation
 
1. Use a whisk rather than a spoon in mixing. It will blend the mixture thoroughly and will help to avoid lumps.
2. In case there is a lumpy sauce, push through a fine mess sieve into a clean pan and then reheat, whisking
constantly.
3. White sauce can be made ahead of time, place in covered container and refrigerate. Use within two days, unless
frozen.
4. Reheat cold sauces before serving, whisk over moderate heat until it boils.
5. Save on cost by using leftover meat, finely chopped as long as they are not spoiled.
6. For roux base sauces, care should be observed in adding other ingredients. Wines should be added before the eggs
and the cream to avoid curdling.
7. Sauces can also be stabilized with extra bit of cream, when separation threatens. Sauce also loose body if covered
and held heated, because excess steam thins the sauce, then tends to cause separation.
8. In preparing cornstarch base sauces, avoid overbeating as it can affect its consistency and may cause thinning. The
use of light whisk or a wooden spoon will help to avoid this condition. Another reason for thinning in sauces is the
addition of acid, in the form of fruit juices or wines.
9. The flavor of the sauce can be improved by deglazing the pan residues from meat, poultry and seafood after
browning and using it to make the sauce and by adding butter before it is served.
 
 
 
Demonstration of skills

A. Prepare a sample of white or brown stock good for 1 liter

B. Use that sample for one sample soup and 1 sauce of your choice (good for 1 serving)
 
 REFERENCES:
• https://www.theculinarypro.com/stocks-soups-and-sauces-1
• https://www.unileverfoodsolutions.com.ph/free-courses-academy/kitchen-
basics/basic-techniques-and-modern-conveniences-introduction/soups-sto
cks-and-sauces.html
• https://www.slideshare.net/cristinagroup4/stocks-soups-and-sauces
• https://www.yourcharlotteschools.net/site/handlers/filedownload.ashx?mo
duleinstanceid=988&dataid=5395&FileName=CH-14-STOCKS-SAUCE
S-AND-SOUPS.pdf