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HOSPITALITY DEPARTMENT

H2003
FOOD PREPARATIONS
ASSIGNMENT 4
Stock, Soup and Sauce

NAME MATRIX NUMBER

09DHK09F2023
NUR AIN BINTI JIMAT

CLASS :
DHK 2A

LECTURER :
 ENCIK MUZAFFAR BIN MOHD SIDIN

CONTENT

CONTENT PAGES

Introduction 2

Stocks 3-8

Soups 9-13

Sauces 14-19

Conclusion 20

Reference 21

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 INTRODUCTION

The form the base of many soups, sauce and prepared dishes. the difference among
individual soups and sauces is often a matter of seasoning, ingredients, and consistency.
Stocks are thin, flavored liquids made from simmered meat, fish or poultry flesh or
bones, vegetables, seasonings and a liquid uch as water, milk or tomato juice. Simmering
exttact flavors, making a rich, flavorful stock. Proper ingredients preparation methods,
and care after preparation methods, and care after preparations are necessary to make a
good stock.

One way of classifying soups is to separate them by their consistency, which reflects
their ingredients and indicates their use. Thus one simple classification has three
categories, thin soup, thick soup, and special soup. The soup should served in contrast in
appearance, presentation and accompaniments like bread and crackers.

Sauces are used to enhance the flavor, appearance, nutritional value, and moistness of
food. They were originally created to increase foods flavor and palatability. Sauces
should not be designed to hide poor food quality but to complement the flavor of item
served. All sauces must based on a rich stock or liquid to enhance the end product.

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 Stock
Stock are the base of many soups and sauces that are prepared and handle in a similar
manner. Stocks are thin, flavoured liquids devided from meat, fish, or poultry bones
simmered with vegetables and seasonings. Simmering extraxts the flavors and results in a
rich, flavorful stock. To make a good stock the right ingredient, preparation methods and
aftercare should be the main important things.

Types of Stock

Brown Stock White Stock Chicken Stock Fish Stock

The quality of a stock is judged by four characteristic it is body, flavor, clarity and color.
Body develops when collagen proteins dissolve in protein-based stock. Vegetable stocks
have less body than meat stocks because they lack animal protein. Flavoring vegetables such
as mirepoix, herb sachets and the proper ratios of ingredient to liquid give stocks their
flavor. Clarity is achieved by removing impurities during stock making. Many ingredients
contribute to a stock’s color. Vegetables such as leeks and carrots give white stock a light
color. Browned bones and tomato pate give color to dark stocks. Improper uses of coloring
ingredients can overwhelm the color and flavor of a stock.

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Ingredients
A good quality stock result only when it is clean, wholesome ingredient in the right
quantities are use. The basic ingredients of any stock are bones, mirepoix, seasonings and a
water.

Bone: beef and veal bones, chicken bones, fish bones and other bones
Mirepoix: mirepoix is a vegetable mixture. The vegetables use to make mirepoix is carrot,
onion and celery.
Seasoning: peppercorns, bay leaves, thyme, parsley stems and garlic

Preparation Methods
A good meat stocks can be extracted in 8 hours, although some meat stock may be
simmered for 12 to 24 hours. Fish stocks cannot be simmered more than 2 hours or chicken
stocks more than 6 hour without clouding.
Certain common procedure are essential to preparation of a good stock. Place the bones
in a stockpot, add enough cold water to cover them, and bring the pot to a boil. From the top,
skim of the scum (coagulated protein). Then lower the temperature to simmer.
Most chefs start their stocks from cold water, saying that the stock will has more flavor
and they want get a clearer stock. The scum remains in the bones and does not become free
in the stock.

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 The mirepoix and seasoning may be included with the bones at the start or added later as
the stock simmers, depending on the type of stock. When the stock is done, it is drawn
through the spigot or poured from the pot into a china cap covered with cheesecloth. It can
be used immediately or stored for later use.

Classification of Stocks
Stocks are classified according to ingredients and color. The four major types are: brown
stock, white stock, chicken stock and fish stock.

Brown stock

One of the most commonly called-for stock in the classic and contemporary repertoire
of any kitchen is likely to be brown veal stock. Brown stock usually is made of beef and
veal bones.

Beef bones: from a more mature animal- it give a rich flavor.

Veal bones: from a younger animal- provide gelatin that give body to the stock

Brown stocks are prepared by first cooking meaty bones and meat trim to a deep
brown colour, as well as the mirepoix and a tomato product, before they are simmered.

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Yhis change both the flavor and colour of the finished stock. Brown stocks are especially
valuable in sauce cookery, as they are used as the foundation for brown sauce, demi-glace
and pan gravies.

White stock

White stock is more delicately flavored than brown stock. White stock are made from
the meaty bones and trim from veal, beef, and poultry. The bones are frequently blanched
in order to remove any impurities that might cloud or discolour the finished stock.
Ordinary white stock is classically prepared from veal meat and bones, with the addition
of poultry carcasses.

The bones are not browned. They are cut, washed, and placed in the cold water, which
is then brought to a boil. Change the water if the stock appear cloudy at the start. Simmer
from 4 to 6 hours. Add the mirepoix and sachet about halfway through. The finished
stock is strained and used or stored.

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 A white beef stock (neutral stock) is often prepared by first simmering the stock at a
higher temperature than would be used for mot stocks for a several minutes. The aim is to
produce a stock with nearly neutral flavor. It is often favored for use in vegetable soups
or bean dishes. White beef stock can contribute a significant body to these dishes, while
still allowing the flavor of the primary ingredient to pre-dominate.

Chicken stock

Chicken stock is prepared in the same way as white stock but is simmered for only 2
to 3 hours. Add the mirepoix and seasoning after the first hour of simmering. For white
stocks some of the chef eliminate the carrots from the mirepoix to assure proper coloring,
but this is a matter of preference. Chicken stock must always be strained before use or
storage.

Fish stock

Bones, heads, skin and trimmings from white, lean, deep-sea fish are typically use for
a fish stock. Rich, fatty fish such as salmon, mackerel or trout give a strong and slightly

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dark stock. Do not wash the fish bones, because the cooking time is so short, the delicate
flavor may be washed away. Cold water containing the bones and trimming is brought to
a boil, skimmed and simmered. Add the mirepoix and seasoning immediately after
skimming.

An acid such as lemon juice often is added to a simmering fish stock. Simmer only 30
to 45 minutes. Overcooking will cause the stock to become cloudy.

Glaze, Essence and Fumet

Glaze
A glaze is a stock that has been strained and simmered until reduced one-fourth in
volume. The mixture is syrup and will coat a spoon. A stock simmered until half the
volume is lost is called a demi-glaze. Glaze and demi-glaze are used to enhance the flavor
of soup and sauces or to enrich the final product.

Essence
An essence also is a rich stock. It is used to flavor an enrich items. It contains a rich
stock, wine, vegetable, and herbs. After simmering, the liquid is strained and reduced to
the desired consistency- usually that of demi-glaze. Some popular essence are ham, fish
mushroom, chicken and game.

Fumet
A fumet is a rich essence that has been further reduced and has sherry or medeira wine
added to it. Fumets and essences have the same uses.

Care after Preparation

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Stock must be handled with care because they are excellent media for bacterial growth. A
stock should be cooled rapidly to below 45°F. Leaving it in the danger zone too long
quickly produces a sour stock.
A stock is best cooled when transferred into small containers. Place the containers in
an ice bath in the sink until the stock temperature is below 45°F. then refrigerate or freeze
it.

Soups

A good soup is made with quality ingredients and proper methods. One way to classify
soup is according to consistency because this reflects their ingredients and dictates their
use. Soups that cannot be classified this way are best classified according to their main
ingredients

A light soup should introduce a heavy meal. A heavier soup can precede a light meal
or a sandwich or salad. Some heavy soups are meals in themselves. Many of these
substantial soups are specialty soups.

SOUPS

Thin soups Thick

10 soups Special soups
Thin Soups

The thinnest soups are clear. Broths, bouillons. Consommés and other thin soups are
made from clear stocks with only a few ingredients.

Broth
A broth is a rich, flavorful stock

Bouillon
A bouillon is made from stock, extra meat, and seasonings. A bouillon has a fairly strong
flavor of the main meat ingredient

Consommé

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A consommé is considered the perfect clear, thin soup. One make it by clarifying a rich
stock or broth, using added meat and flavoring ingredients. Other thin soups include light
vegetable soup, milk or light cream soup, light bisque or puree soup, and some cold
soups, such as vichyssoise.

Thick Soups

The difference between thin and thick soups is sometimes slight. A puree can be thin and
light, or it can be quite heavy and thick. Some vegetable soups are very heavy because they
contain many ingredients. Many heavy soups are thickened with rice, potatoes, macaroni,
starch, or eggs. A chowder or gumbo also can be thickened by many ingredients.

Special Soups

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 Special soups can be thick or thin. They form a separate category because of their
specific ingredients, methods of preparation, or origins. French onion soup, the
mulligatawny of India, scotch broth with its typical barley, olla podrida of spain, Russian
borcht, and Italian Minestrone fall into this category.

Many specialty soups are served cold, for example, delicate avocado soup seasoned with
lemon and sherry, jellied madrilène, gazpacho and chilled fruit soups.

Preparation of Soup
Quality ingredients and proper production techniques are very important in soup preparation.
Attention must be given to the soup’s consistency, seasoning, garnish, and special
production needs.

Consistency
A thin soup may often be watery because the stock itself lacks enough body. Good body in
stock results from an ample amount of the gelatin that comes from bone of young animals.
Additional body can come from thickening agents, such as starches, rice, macaroni,
potatoes, or pureed legumes. Meat , fish, poultry, and vegetable are also ‘body builders’.

Seasoning
When soup is seasoned, the flavors should blend, as in a balanced musical ensemble, one
element should not predominate. Adding spices and other seasonings toward the end of
preparation ensures maximum flavor. Delicacy of seasoning is the key.

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Garnish
A thin soup is often enriched by a garnish cut from the food item for which the soup is
named. Creativity in soup garnishing, such as thr use of sour cream, croutons, vegetable
cuttings, and so on, is desired.

Special Procedures in Soup Production

The following are standard procedure for making a good soup.

1. Always skim the surface of the stock. Whenever you prepare a stock for soup
production, skim off both fat and scum as they appear. This produces a clearer and better
soup.
2. Strain your stocks and soups. You should strain all stocks after completion to remove
impurities and obtain a clearer soup. some soups (particularly thin one) need to be strain
through a china cap covered with cheesecloth. Bouillons, consommés and other clear soups
should be so clear and sparkle.
3. Use spices with discretion. Subtle seasoning is the key. A stock or soup should be
blend of flavors. Some chefs remove the small round part of clove because it can give a
slight bitterness. Other crack whole peppercorn in order to extract more flavor. Spice should
not be added unless in a sachet bagor bouquet garni. Spices should be in the stock or soup
only long enough to contribute their flavor, then the sachet bag or bouquet garni hould be
removed.
4. Saute vegetable garnishes for improved flavor. Some saute vegetables added to soups
to improved the flavor.

Care after Preparation

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 Most soups sour easily and must be handled just like stock. Cool your soup quickly in a
sink, and refrigerate it as soon as possible. A thick soup cool more quickly when stirred.

Carryover soups can have many uses. many can be added to the stockpot (if they are the
right kind). A soup can also be used as a base for other dishes. Often soups can be combined
to make a new soup. for example, soup du jour can often be nothing more than ‘cream-of-
yesterday’s soup”. a carryover cream of tomato soup blended with a carryover split pea soup
make a mongole soup. a carryover cream of potato soup can readily be made into a potato
soup á la Jackson.

You can plan a run-out time for soups to reduce carryover. For backup you can always
use one of the so-called “convenience soups”. Many of these soups are good of quality and
can be used in emergencies.

Sauces
A sauce is richly flavored, thickened liquid used to complement another dish. The sauce
selected to accompany any dish to heighten its flavor, enhance it appearance, and make it
more digestible. It should flow over the food and provide a thin coating, rather than disguise
the dish itself. Preparing sauces gives you an opportunity to display your creative and
imaginative skills. However, there are certain standards that must be met when you prepare a
sauce.

The function of sauce

Sauces add the following qualities to foods
• Moistness
• Flavor
• Richness
• Appearance (color and shine)
• Interest and appetite appeal

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The Structure of Sauces
Sauces are made of three kinds of ingredients:
• A liquid, the body of the sauce
• A thickening agent
• Additional seasoning and flavoring ingredient

A liquid ingredient provides the body or base of most sauces. There are five basic basic type
of sauces are called the mother sauces. The most frequently used sauces are based on
stocks. The quality of these sauces is directly related to the preparation skills of the person
who making the stocks.

Mother sauces
Mother sauces are the foundation for the entire classic repertoire of hot sauces. The mother
sauce can can be seasoned and garnishing to create a wide variety of small or compound
sauces. these five mother sauces are distinguished principally by the liquids and thickeners
used to create them.

LIQUID MOTHER SAUCE

Milk Bėchamel sauce

White stock Veloutė sauce

Brown stock Espagnole sauce

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 Tomato Tomato sauce

Butter Hollandaise

Five mother sauce

Bėchamel Sauce

Bėchamel sauce is the easiest mother sauce to preparare. Traditionally, it is made by adding
heavy cream to a thick veal veloutė. Although some chef still believe a bėchamel should
contain veal stock, today the sauce is almost always made by thickening scalded milk with a
white roux and adding seasoning. Often use for vegetable, egg and gratin dishes, bėchamel
has fallen into relative disfavor ecently because of its rich, heavy nature. It is nevertheless
important to understand its production and its place in traditional sauce making.

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 A properly made bėchamel is rich, creamy and absolutely smooth with no hint or
graininess. The flavor of the onion and clove used to season it should be apparent but not
overwhelm the sauce’s clean, milky taste. The sauce should be the color of heavy cream and
have a deep luster. It should be thick enough to coat food lightly but should not taste like the
roux used to thicken it

Veloutė Sauce

Veloutė sauce are made by thickening a white stock or fish stock with roux. The white stock
can be made from veal or chicken bones. A veloutė sauce made from veal or chicken stock
usually used to make one of two intermediary sauces-allemande and supreme- from which
many small auce derived. Allemande sauce is made by adding lemon juice and liaison to
either a veal or chicken veloutė. Supreme sauce is made by adding cream to a chicken
veloutė.

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 A properly made veloutė should be rich, smooth and lump free. If made from chicken or
fish stock, it should taste a chicken or fish. A veloutė mad from veal stock should have a
more neutral flavor, the sauce should be ivory-colored, with a deep luster. It should be thick
enough to cling to foods without tasting like the roux used to thicken it.

Espagnole Sauce

the mother sauce of the espagnole or brown sauce family is full bodied and rich. It is made
from a brown stock to which brown roux, mirepoix and tomato purėe has been added. Most
often this sauce is used to prodce demi-glaze. Brown stock is also used to make jus liė.
Demi-glaze and jus liė are intermediary sauces uses to create the small sauces of the
espagnole family.

Tomato Sauce

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Classic tomato sauce is made from tomatoes, vegetable, seasoning and white stock and
thickened with a blond or brown roux. In today’s kitchens, however, most tomato sauces are
not thickened with roux. Rather, they are created from tomatoes, herbs, spices, vegetables
and other flavoring ingredients simmered together and purėed.
a gatrique is sometimes added to reduce the acidity of a tomato sauce. To prepare a
gastrique, caramelize a small amount of sugar, then thin or deglaze with vinegar. This
mixture is then used to finish the tomato sauce.
a properly made tomato sauce is thick, rich and full-flavored. Its texture should begrainier
than most other classic sauce, but should still be smooth. The vegetables and other seasoning
should add flavor, but none should be pronounced. Tomato sauce should not be botter,
acidic or overly sweet. It should be deep red and thick enough to cling to food.
Hollandaise Sauce

Hollandaise and the small sauce derived from it are emulsified sauces. egg yolks, which
contain large amount of water, lemon juice or vinegar. When the egg yolks are vigorously
whipped with the liquid while the warm butter is slowly added, the lecithin coats the
individual fat droplets and holds them in suspension in the liquid.

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 A properly Made hollandaise is smooth, buttery, pale lemon-yellow-colored and very rich.
It is lump-free and should not exhibit any signs of separation. The buttery flavor should
dominate but not mask the flavors of the egg, lemon and vinegar. The sauce should be frothy
and light, not heavy like mayonnaise.

Standard Quality for Sauce

Good sauces meet the following satandard of quality:
• Consistency and body: smooth with no lump. Not too thick or pasty, but thick
enough to coat the food lightly
• Flavor: distinctive but well balance. Proper degree of seasoning, no starch taste. The
flavor should be selected to enhance or complement the food or to provide a pleasing
contrast.
• Appearance: smmoth, with a good shine and good color

CONCLUSION

Stocks are thin, flavored liquids made by simmering meat, bones, vegetables, spices,
and other substances. Some stocks can be just a plain liquid. Scrap ingredients can be used
to make a stock, if they are of good quality. Seasoning include bay leaf, thyme, cloves,
peppercorns, garlic and parsley. Stocks are lightly salted and may be started in either cold or
hot water.

Soup categories includes thin, thick, and special soup. thin soup served with hearty
meals. The meat flavor in consommé and bouillon stimulate the appetite. Thick soup are

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used with lighter meals or constitute meals in themselves. Soup to be carried over should be
cooled immediately and refrigerated.

Sauces are used with other foods to enhance their flavor, appearance, nutritional value
and moistness. Thickening agent are use to give body and consistency for sauces. other
ingredients ar stock seasoning and sometimes a garnish. Mother sauces are the foundation of
many small sauces. Achieving proper consistency, preventing curdling and obtaining proper
flavor blend take skills on the saucier. Standard in sauce preparation dictate the appearance,
consistency, flavor and overall eating quality of the fininsh product.

REFERENCES
BOOK
Donald V.Laconi. Fundamentals of Professional Food Preparation. Chapter 9, stocks and
soup. Chapter 11, sauces. page 31-50.
Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel. On Cooking-a text book of culinary
Fundamental. Chapter 10, Stocks and sauces. page 184-209.

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