Stock, Soup and Sauces

At the end of this module student

MUST be able:
 Define Stocks, Soup, and Sauces
 Recognize the classification of Stocks, Soup, and Sauces
 Apply the procedures in preparing Stocks, Soup, and Sauces
 Stocks
 Are thin flavored liquid derived from meat, fish or poultry
bones simmered with vegetables and seasoning, herbs, and
spices and atomic vegetables are added to enhance the stock’s
flavor. Stocks serve as the bases of many dishes.
Principles in preparing stocks:
 Start with cold water allow protein and other impurities to
be dissolved.
 Bones for brown stocks should be browed or roasted before
adding cold water.
 Skim stocks to remove the impurities from liquid to improve
clarity.
 Add aromatic vegetables or mirepoix and spices it enhances
the flavor of the stock.
 Strain the stock, to ensure cleanliness and clarity.
 Store the stock in the refrigerator for 4 to 5 days several
months in freezer.
 Classification of Stocks
 Brown stock this made of browed or roasted bones of beef,
chicken, veal game. Simmering time: 6 to 8 hours.
 Chicken stock called as white stock. It simmered for only
2 to 3 hours.
 Fish stock bones, heads, skin and trimming from white lean
deep sea fish. Simmering time: 30 to 45 minutes
 Ingredients in preparing stock:

 Mirepoix aromatic vegetables such as onions,

carrots, or celery are added to stock for a
flavorful effect.
 Bouquet garni is a bundle of herbs usually
tied together with string and mainly used to
prepare soup, stock, casseroles and various stews.
 Meat the skin shoulder of a beef or veal are often
used.
 Tomatoes add flavor to brown stocks. Overusing
will make the stocks cloudy.
 Wine this used. Its flavor contribution is more
important than its acidity.
 Soup
 A dish may be hot or cold with meat and vegetables as the
main ingredients. A good soup is made using quality
ingredients. Soups are versatile dishes, for they can be made
and eaten any time of the day. They served as appetizers to
introduce a meal or can served as main course for lunch or
dinner.
 Classifications of soups:

 Thin or clear soups- the thinnest soup are

clear. Broth, bouillon consommé and other
thin soup are made from clear stocks with few
ingredients.
Broth- is a rich flavorful stock.
Bouillon- is made for stock extra meat and
seasoning. It has a fairly strong flavor of the main
meat ingredient.
Consommé- is a perfect clear thin soup. It is
made by clarifying a rich stock or broth using
added meat and flavoring ingredients. Other thin
soups or broth using added meat and flavoring
ingredients.
 Thick soup have thicker consistency and
fuller body than thin or clear soups. These
are made with addition of thickening agent
such as starch, cream vegetables puree,
butter and egg.
 Puree- can be quite heavy and thick. The
main ingredients are vegetables that are
ground in blender or food processor.
 Cream soup- are thickened with roux and
finished with cream. They can be made with
vegetables cooked until tender, pureed
stirred and folded into soup.
 Cold soups are either cooked or uncooked. They chilled
before serving.
Cooked cold soup- soups are prepared hot but served cold.
Cream is added to thicken the cooked cold soup after chilling.
Uncooked cold soups- these are made with chopped and
pureed vegetables or fruits. Cream or yogurt is added to make
soups thicker and richer.
 Nationality or specialty soup these soup originated from
a particular geographic area or region. These can be thin or
thick. Nationality and specialty soup from a separate category
because of their specific ingredients, methods of preparation,
origin. Many specialty soup are served cold.
 Presenting and evaluating soup:

 Color – contrast or similar in color of ingredients in

preparing soup as appealing to the dinners.
 Consistency- a thin soup may be watery because the
stock used lacks of body. The body in stock is the
gelatin that comes from the bones of animals of
thicken agents.
 Seasoning- season the soup so the flavor blend.
Adding seasoning and spices toward the end of soup
preparation ensures maximum flavor. The key to
flavorful soups is delicacy of seasoning.
 Garnished – the soup enriched by the garnish used.
It is desirable to garnished soup with croutons or
vegetable cutting or sour cream.
 Accompaniments- to make soup more appealing
and flavorful accompaniments are served with the
soups.
Procedure in Soup Preparation:

 When preparing a stock for soup always skim off the fat and
impurities to procedure a clearer stock for a better soup.
 strain stocks and soups. Before the cooking is completely
done, remove all impurities, strain the stocks with china cap
covered with cheesecloth. Thin soups should be clear and that
they sparkle.
 Use spices with discretions. Spices should not be added
unless in a sachet bag or bouquet garni. They should be in the
soup long enough to add flavor, then the sachet bag or
bouquet garni is removed.
 To improve the flavor of the soup, saute vegetable garnishes
 Sauce
 A thickened liquid, richly flavored to complement a dish. The
sauce should heighten the flavor and appearance of the dishes,
and make it more digestible. It should flow over the food and
provide a thin coating, rather than to disguise the dish itself.
Ingredients used in Sauces

 Starches these are the most common thickening agents.

 Flour- is the principal starch used in sauce making. Starches
thicken by gelatinization, the process in which the starch
absorbs water. Starch granules must be separated before
heating in liquid.
 Cornstarch- produces a clear sauce with glossy texture. It
dissolved in cold water until smooth., before stirring into hot
liquid.
 Roux (“roo”)- is a cooked mixture of equal parts of fat and
flour. It must be stiff, not pourable or runny. Too much use of
fats makes the gravy Types of roux:
 Liaison- beating the egg yolk with heavy cream until becomes
smooth. It is used as a finishing touch to enhance the flavor
and smoothness of the sauce.
 White roux- this cooked for few minutes, until the raw
taste is done it has a frothy, chalky and slightly grifty
appearance before it takes on color.
 Blond roux-also known as the pale roux. It is cooked
longer, just until the roux becomes slightly dark. It is used for
veloute sauces or sauces based on white stock.
 Brown roux- this cooked over low heat until it becomes
light brown in color with nutty aroma. For a darker brown
roux, the flour is browned in an oven before adding the fat. It
more flavorful and adds color to brown sauces.
 Mother Sauces
 The five basic sauces are known as mother sauces, or grand
sauces. These sauces are all made by combining a liquid with
a thickening agent. Compound sauces are made from these
mother sauces. For example, a mother sauce such as
béchamel forms the basis for an additional five sauces.