Stocks,

Soups and
Sauces
Overview:
This lesson covers the skills,
knowledge, and attitudes
required to prepare various
stocks, sauces, and soup in a
commercial kitchen or
catering operation.
 A stock is a very
flavorful liquid that
is made by gently
cooking bones and
other ingredients
such as vegetables
in a liquid. This
extracts flavor,
aroma, body, color,
and nutrients.
 There different types of
stocks:
WHITE STOCK is a
clear, pale liquid made
by simmering poultry
bones.
BROWN STOCK is an
amber-colored liquid made
by browning and then
simmering beef, veal, or
game bones.
FUMET (foo-MAY) is a
very flavorful, light-
colored stock made with
fish bones.
COU
RT
BOU
ILLO
N
(court boo-YON) is a
REMOUILLAGE (ray-moo-
LAHZ) is a stock made from
bones that have already been
cooked in another food
preparation. When simmered
in water a second time, the
result is a pale and weak-
flavored liquid.
 All stocks contain four parts:
Part 1 is the
major flavoring
ingredient, which
usually consists of the
bones and trimmings
from meat, poultry, or
fish.
Bones may be from
any
part of the animal, including
the neck or tail, arm or leg.
Many have marrow. They
must be prepared by
blanching, browning, or
 All stocks contain four parts:

Part 2 is the liquid. That liquid is

usually water, but may also
include wine or vinegar, or even a
bouillon or remouillage.

Foam or scum may accumulate on

this liquid as the bones cook.
This is called the ‘raft’, and
consists of meat or egg white
protein foams.
 All stocks contain four parts:

Part 3 is the
mirepoix (meer-
PWAH).

The standard mirepoix is

50% onions, 25%
carrots, and 25%
celery… all chopped in
small pieces when
simmering time is short,
and large pieces when
simmering time is an
hour or longer.
 All stocks contain four parts:

Part 4 is the aromatics.

These are the herbs,
spices, and flavorings
that create a savory
smell.

Aromatics may include

a ‘bag of herbs’ called
a BOUQUET GARNI
(boo-KAY gahr-NEE).
Fresh herbs are held in
Aromatics may also include
a cheesecloth bag or
SACHET D’ÉPICES
stems are simply tied
(sah-SHAY day-PEESE), or a
together.
‘bag of spices’.
 Common seasonings for soups and sauces
Basil: sweet; fragrant; complements pasta & proteins
Bay leaves: sharp, bitter
taste good in soups & stews Cardamon: Intense sweet
flavor for coffee & breads Cayenne pepper: made from
chili peppers; hot taste Chervil (chur-vil):
sweet; parsley-like flavor; trace of anise Cilantro:
fragrant mix of parsley and citrus
Cloves: dark brown,
pungent, strong, & sweet flavor Coriander: mild
lemon & sage flavor mixture
Cumin (Q-min): slightly
bitter; warm
Curry powder: savory
combination of many spices Fennel: anise-like
flavor
Ginger:
slightly biting and hot; sweet, woody aroma Mace:
similar to nutmeg but more pungent; sweet
Marjoram: slightly sweet and resembles oregano
Rosemary: tea-like aroma and piney flavor
Guidelines for preparing stock
1. Follow the correct procedures for cooling and storing
stock and make sure that any stock you use is flavorful
and wholesome.
2.Follow the cooking time for stock. The following are
approximate cooking time for different stocks; 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 Game stock – 6 to 8 hours
White poultry and Game Bird Stocks – 3 to 4 hours
Fish Stock – 45 minutes to 1 hour
Vegetables Stock – 45 minutes to 1 hour, depending on
the specific ingredients and the size of vegetables 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 a 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.
 Stocks, sometimes made in large
quantities, must be cooled down
quickly before refrigeration. Divide it
into smaller portions, place the
container into an ice-water bath, and
stir often.

As the stock cools or

after it has been
refrigerated, fat
hardens on the
surface.
Lift or scrape away this fat for
better nutrition and better color.
Sauces
Sauces
One of the important
components of a dish is the sauce.
Sauces serve a particular function
in the composition of a dish.
These enhance the taste of
the food to be served as well
as add moisture or succulence
to food that are cooked dry.
Sauce is a flavorful liquid, usually
thickened that is used to season,
flavor and enhance other foods.
It adds:
1.Moistness
2. Flavor
3. Richness
4. Appearance (color and shine)
5. Appeal
Variation of Sauces

Hot sauce- made just before

they are to be used
Cold sauce- cooked ahead of
time, then cooled, covered
and placed in the refrigerator
to chill
Basic Sauces for Meat, Vegetables, and Fish
1. White sauce - Its basic ingredient
is milk which is thickened with
flour enriched with butter.
2. Veloute sauce- Its chief
ingredients are veal, chicken and
fish broth, thickened with blonde
roux.
3. Hollandaise – It is a rich
emulsified sauce made from
butter, egg yolks, lemon juice and
cayenne.
4. Brown sauce / Espagnole – It is a
brown roux-based sauce made
with margarine or butter, flavor
and brown stock.
5. Tomato Sauce – It is made from
stock (ham/pork) and tomato
products seasoned with spices
and herbs.
Thickening agent – thickens sauce
to the right consistency. The sauce
must be thick enough to cling
lightly to the food.
Starch granules are separated in
two ways:

Mixing the starch with fat.

Example: ROUX

Mixing the starch with a cold

liquid. Example: SLURRY
Roux – is a cooked mixture of
equal parts by weight of fat and
flour.
 Fat
A. Clarified butter: Using clarified
butter results to 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.
D. Vegetable oil and shortening:
Can be used for roux, but it
adds no flavor.
Hygienic Principles and Practices in
Sauce Making

1.Make sure all equipment is

perfectly clean.
2.Hold sauce no longer than 1 ½
hours. Make only enough to serve in
this time, and discard any that is left
over.
3. Never mix an old batch
of sauce with a new
batch.
Basic Finishing Techniques in Sauce
Making

Liaison mixture of egg yolks and cream

added to sauce to give extra richness and
smoothness.
Heavy cream- added to give flavor and
richness to sauce
Butter - Add softened butter to hot
sauce and swirl until it melts. Serve
immediately to prevent separation of
butter. Butter gives extra shine and
smoothness to the sauce.
Soup
Ingredients of soup
• Meat (chicken, beef, pork, lamb, fish)
• Salt
• Pepper
• Vegetables
• Onion • Butter
• Garlic • Cream
• Water
• Eggs
• Cornstarch
•Garnishes (slices of lemon, egg, shredded vegetables,
pimiento strips)
There are two categories of soups:
CLEAR AND
THICK
Clear .soups include
stocks, broth, and
consommés.
A broth is made from
water, vegetables or meat,
mirepoix, and bouquet
garni.

A good broth should be

pale, with a distinct flavor
of the major ingredient.
 A basic consommé
consists of some
combination of meat,
mirepoix, a tomato
product, seasonings,
egg white, and/or The oignon brûlé is an
oignon brûlé (oy- onion that has been
NYON broo-LAY). burned by grilling it,
holding it over an open
flame, or pressing it onto a
hot skillet to brown the
outside and intensify it’s
flavor.
 The second category of soups is THICK
SOUPS which include cream soups, pureé
soups, bisques, chowders, and specialty
soups.

A cream soup is made with a thickener, the most

common of which is called a roux (roo); a fat and
flour mixture.
 Sauté the main flavoring ingredient in a
small amount of butter or oil.
 Add flour and cook briefly to eliminate the
starchy taste.
 Add the stock and vegetables; simmer
‘til tender.
 Add cream; heat; garnish; serve. If you
are adding pre-cooked vegetables, you
may eliminate the stock.
 Boiling cream soups breaks down the milk
fat, causing the soup to become thin and
watery.
A purée soup is thickened by the starch found in the
main ingredient. The starch is released when the ingredient
is puréed. The main ingredient may be cooked and puréed
prior to adding it to the liquid OR the finished soup can be
puréed in a food processor blender prior to serving.
A bisque (BISK) is a cream soup made from shellfish
such as lobster, shrimp, or crab.The shells are puréed along
with the other ingredients, making it somewhat grainy in
texture. A bisque that is correctly prepared is pink/red in
color, is high in calcium, and has a shellfish flavor.
A chowder is a very hearty soup, usually creamed, and with
large chunks of ingredients.
New England Clam Chowder has a cream base; Manhattan
Clam Chowder has a tomato base.
Minestrone is an Italian, tomato-
based vegetable soup.

A GUMBO is a thick Creole soup

from Louisiana made with okra and
a filé (fee-LAY) powder. Filé is a
thickener made from ground
sassafras leaves from the sassafras
tree.
Vichyssoise (vee-shee-SWAH)
is a cold potato and leek soup
from France.
Gazpacho (gahz-PAH-cho) is a cold,
tomato-based soup made with
cucumbers, onions, green peppers, and
garlic from Spain.

Bouillabaisse (boo-yah-bess) is a
soup containing at least 3 kinds of
fish, mirepoix, and herbs/spices.

Borscht (BORSHT) is a cold beet

soup from Russia. It is commonly
served with a dollop of sour cream.
Stews are thickened stocks with large chunky pieces of
meat, fish, or poultry and/or vegetables. They are cooked
by simmering for a long period of time…
‘stewing’.
Mulligan Stew is a stew made from any ingredients or
leftovers that you may have on hand. It was considered
the main cuisine of hobos (transients).
Irish stew is traditionally made with lamb, but today
just means any beef stew.
IDENTIFICATION:
1.It is a stock with clear, pale liquid
made by simmering poultry bones.
2.What kind of stock that is very
flavorful, light-colored stock made with
fish bones.
3.It is an amber-colored liquid made
by browning and then simmering beef,
veal, or game bones.
4.is a very aromatic vegetable broth,
and is used for poaching fish or
vegetables.
5.It is a flavorful liquid, usually
thickened that is used to season, flavor
and enhance other foods.
6.Its chief ingredients are veal, chicken
and fish broth, thickened with blonde
roux.
7.It is a rich emulsified sauce made from
butter, egg yolks, lemon juice and
cayenne.
8.Its basic ingredient is milk which is
thickened with flour enriched with
butter.
9.is a very flavorful liquid that is made
by gently cooking bones and other
ingredients such as vegetables in a
liquid.
10.It is a cream soup made from
shellfish such as lobster, shrimp, or
crab.
11.It is a very hearty soup, usually
creamed, and with large chunks of
ingredients.
12.It is made with a thickener, the
most common of which is called a
roux.
13.It is thickened by the starch found in
the main ingredient.
14.is an onion that has been burned by
grilling it, holding it over an open flame,
or pressing it onto a hot skillet to
brown the outside and intensify it’s
flavor.
15.It is composed of 50% onions, 25%
carrots and 25% celery.
Italy Louisiana Franc
Russia Philippines e
India
1. Minestrone 6. Ginataan
2. Vichyssoise
3. Gazpacho
4.Gumbo
5.Borscht
Enumeration:
Give the FOUR
ingredients found in a
sotck.
1. White stock
2. Fumet
3. Brown stock
4. Court bouillon
5. Sauce
6. Veloute sauce
7. Hollandaise
8. White sauce
9.Stock
10.Bisque
11.Chowder
12.Creamy soup
13.Pureee soup
14.Oignon
brule
1.Italy
2.France
3.Spain
4.Louissana
5.Russia
6.Philippines

7.Main ingreidient
8.Liquid
9.Mirepoix
10.aromatics