De Guzman, Lady Anne Joy S.

10-Masikap Room 1

What is the difference between Stocks, Sauces, and Soups?

Stocks, Soups, and Sauces are the most basic preparations found in a professional
kitchen. They are referred to as fonds de cuisine, or "the foundation of cooking."

Stock or bouillon in French, is a rich

liquid obtained by boiling fish, meat, poultry,
game, or vegetables and is the basis of many
soups and sauces. There are four basic kinds
of stock: white stock (Fond Blanc), brown
stock (Fond Brun), vegetable or neutral
stock (Fond Maigre), and fish stock (Fume
de Poisson). The classifications refer to the
contents and method used to prepare the
stock, not necessarily the color.

Sauces are liquids of various thicknesses that

are flavored or seasoned to enhance the flavor and
add moisture to foods that are cooked dry. It also
enhances the appearance of a dish by adding luster
and sheen. There are five basic sauces:
Béchamel sauce, Velouté sauce, Hollandaise, Espagnole,
and Tomato sauce.

Soups are based on stocks added with other ingredients for variety of flavor,
consistency, appearance, and aroma. It offers a full array of flavoring ingredients and
garnishing opportunities. There ae two categories of soups: Clear Soup— broth, vegetable
soup, consommé— and Thick Soups— cream soup, puree, chowder, potage.
Baysantos, Sam Mil D.
10-Maasikaso Room 1

What is the difference between Stocks, Sauces, and Soups?

Stocks are tasty liquids that are

created by gently simmering various
ingredients in water and are used to make
soups, sauces, and stews. They are based
on meat, poultry, fish, game, or seafood,
and flavored with mirepoix, herbs, and
spices.

Sauces are liquids, cream or semi-

solid food that increase flavor and
palatability or enhance the appearance,
nutritional value, and moisture content of
food.

Soups should always be prepared

with high-quality ingredients, using the
proper techniques. Gelatine from boiled
bones provides the “body” of the soup,
but thickening agents such as meat, fish,
poultry, or vegetables can also serve as
alternatives.