COOKER NCII or even nested in a larger bowl of crushed ice.

PREPARE AND COOK STOCKS, SAUCES AND SOUPS SOUP GARNISHES MAY BE DIVIDED INTO THREE GROUPS:
SAUCE GARNISHES IN THE  Thick soups, especially those that are all
A sauce is a flavored liquid served alongside meat or vegetables. Its SOUP one color, are often decorated with a topping.
purpose is to lubricate the dish and add flavor to it. In some cases, it Toppings should be placed on the soup just before
carries the flavors of the meal (e.g., stew, casserole). Additionally, it can the service so they won’t sink or lose their fresh
also be served as an accompaniment to the meat which is why it is appearance. Their flavors must be appropriate to
purposely flavored to compliment the dish. the soup.
ABOUT SAUCE CONCEPT PRINCIPLES: TOPPINGS  Clear soups are generally served without
THICKENIN  Consisting of equal parts by volume of soft toppings to let the attractiveness of the clear broth
G AGENTS butter and flour and the carefully cut vegetables speak for
ROUX  (Pronounced as roo) mixture of equal parts flour themselves. Occasional exceptions are toppings of
and fat, usually butter, cooked together. chopped parsley or chives.
BROWN AND WHITE STOCK ACCOMPANIMENT  American soups are traditionally served
S with crackers
5 MOTHER SAUCES
LIQUID INGREDIENT THICKENING AGENT
DIFFERENT TYPES OF SEAFOOD
BECHAMEL Milk White roux MOLLUSK  Soft sea animals that fall into three main
VELOUTE White stock White roux categories
ESPAGNOLE Brown stock brown roux 1) Bivalves – which have a pair of hinged shells
TOMATO SAUCE Tomato stock Tomato puree / paste (such as clams and oysters)
HOLLANDAISE Lemon juice Egg yolk
Clarified butter Salt emulsion
SOUP
Soup is a liquid food derived from meat, poultry, fish, or vegetables.
CLEAR  Are all based on a clear, unthicken broth or stock. 2) Univalves – which have a single shell (such as
SOUP They may be served plain or garnished with a variety of abalone and conch)
vegetables and meats
NOTE
BROTH AND  Broth and bouillon are two terms used
BOUILLON in many ways. In general, they both
refer to simple, clear soups without 3) Cephalopods – (such as octopus, squid, and
solid ingredients cuttlefish)
VEGETABLE  Vegetable soup is a clear, seasoned
SOUP stock or broth with the addition of one
or more vegetables and, sometimes
meat or poultry products and starches
CONSOMM  Consommé is a rich flavorful stock or CRUSTACEAN  Are animals with segmented shells and jointed
É broth that has been clarified to make it S legs
perfectly clear and transparent. 1) Lobster – have long bodies with muscular tails,
THICK  Unlike clear soups, thick soups are opaque rather and live in crevices or burrows on the sea floor.
SOUP than transparent. Three of their five pairs of legs have claws,
 They are thickened either by adding a thickening including the first pair, which are usually much
agent, such as roux, or by pureeing one or more of their larger than the others
ingredients to provide a heavier consistency.
NOTE
CREAM  Cram soups are usually named after their
SOUP major ingredient, as in cream of chicken
or cream of asparagus 2) Shrimp – may cover any of the groups with
PURÉES  Purées are soups naturally thickened by elongated bodies and a primarily swimming
Puréeing one or more of their mode of locomotion
ingredients. They are not as smooth and
creamy as cream soups
 Purées may or may not contain milk or
cream
CHOWDERS  Chowders are hearty soups made from
3) Crabs – are decapod crustaceans of the
fish, shellfish, and/or vegetables.
infraorder brachyuran, which typically have a
Although they are made in many ways,
very short projecting “tail”
they usually contain milk and potatoes
BISQUES  Bisques are thickened soups made from
shellfish. They are usually prepared like
cream soups and are almost always
finished with cream.
 Note: potage is sometimes associated STEP BY STEP PROCESS OF OPENINHGG A SHELLFISH
with thick, hearty soups, but it is actually  Examine the shell to see that it is tightly closed. Rinse the shell
a general term for soup. A clear soup is under cold running water. Hold in left hand, insert the knife between the
called a potage Claire in French shells near the hinge
SERVICE AND GARNISHING  Twist the knife to break the hinge
STANDARD  Appetizer portion: 6-8oz (200-250 ml)  Slide the knife under the top shell and cut through the adductor
PORTION  Main course portion: 10-12oz (300-350 muscle
ml)  Carefully cut the lower end of the muscle from the bottom shell
TEMPERATURE  Serve hot soups hot in hot cups or bowls to loosen
 Served cold soups cold, in chilled bowls  Remove any particles of shell from the oyster before serving
 This is applicable to the bivalve type mollusk

MARKET FORMS OF SHELLFISH

 Here are some examples of market form of shellfish that sold in
many and common market such as grocery and public market
 Fresh
 Dried
 In can
 Processed
 Shocked
 Frozen
FISH
Fish, an animal that lives in water, is covered with scales and breaths by
taking water through its mouth, or the flesh of these animals eaten as
food. Generally, in our country we have classifications of seafood based in
the types of bodies of water like: walt water and fresh water.
FRESH  These are all popular in commercial kitchens in
WATER rizal or most if the region 4. Flat fish have lean, white flesh
FISH – and a mild, delicate flavor.
FLAT FISH  Tilapia
 Bangus
 catfish
SALT  These are all popular in commercial kitchens.
WATER Flatfish have lean white flesh and a mild, delicate flavor.
FISH They are all very flat, oval in shape, with both eyes on one
side of the head. In our country we have cultured salt fish
that most popular in the commercial market.
 Galunggong
 Grouper
 Salmon