Ona
1. Vegetable Soups- Contain a
COOKING SAUCES
Kinds of Sauces:
A. Hot Sauces
1. Roux Sauce- heating fat or
oil and flour.
2.Stratch-thickened Sauce-
The thickening agent is added
to simmering liquid.
B. Cold Sauces
1. Vinaigrette- oil and
vinegar.
2. Mint Sauce- mint leaves,
vinegar, and little sugar.
3. Mayonnaise- Oil to the
egg yolks
- Whisking
the mixture vigorously to
dispense the oil.
Thickened Soups
generous amount of diced of cubed.
2. Cream Soups- Are the most craved
kind of soups
METHODS IN 3. Purees- French word for smashed.
PRAPARING BASIC
SAUCES WIDELY-KNOWN SOUPS
- French Onion
- Ona Podrida
- Wanton
- Bouillabase
1. Grating- is reducing a large piece of food to coarse. - Sinigang
2.Chopping- cutting food into pieces
3.Whisking- beating or whipping ingredients together.
4.Mixing- “Stir with a spoon”
5.Blending- mixing two or more ingredients.
6.Straining- pouring a sauce through a sieve or strainer. COOKING SOUPS
7.Simmering- “Gentle Cooking”
TYPES OF SOUP
Clear Soups
Broth-It is a thin soup but it is served Thickened Soups
with different kinds of garnishing.
Bouillon- Is the base from which clear soups are
made.
- Bouillon is a French word for Broth.
CONSOMME- CLEAR AND
SPARKLING BROTH FROM BOUILLON.
 EQUIPMENT
FOR MAKING
STOCK COOKERY KIND OS STOCKS
STOCK
Stock- Thin liquid made from boiling
the bones. 1. Stock Pot 3. Long handled WHITE STOCK-
Ladle VERY PALE IN COLOR
2. Meat saw or
AND IS LIGHTLY
Cleaver FLAVORED.

BROWN STOCK-
MADE FORM BEEF
BONES.

CHICKEN STOCK-
PALE YELLOW
4. Skimmer 5. Sharp knife and BECAUSE OF THE
Chopping board for CHICKEN FAT.
the other ingredients.
FISH STOCK- RICH
FISH FLAVOR AND IS
VERY PALE.