Information Sheet 2.

1-1

Introduction to Herbs and Spices

Learning Outcomes:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Define herbs and spices
2. Identify different herbs and spices and its uses and market forms.
Herbs – are defined as leaves and stems of soft stemmed non-woody plants. Dried herds are
the same with the fresh herbs, except they have the water content removed, which
concentrates the flavor.

Spices – are derived from various parts of the plant such as barks, buds, flowers, fruits, roots
and seeds.

Common Herbs and Spices

NAME DESCRIPTION AND USES ILLUSTRATION

Small brown berry; flavor

resembles blend of cinnamon,
cloves, and nutmeg
Allspice
Sausages and braised meats,
poached fish, stewed fruits, pies,
puddings

Small seed; licorice flavor

Anise seed
Cookies, pastries, breads

Aromatic leaf; member of mint

family

Basil Tomatoes and tomato dishes,

pesto (Italian basil sauce), egg
dishes, lamb chops, eggplant,
peas, squash
Stiff, dark green, oblong leaves;
pungent aroma
Bay leaf
One of the most important herbs
for stocks, sauces, stews, braised
meats

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 Ground form of hot red pepper;
looks like paprika but is extremely
hot
Cayenne (red
pepper)
In small amounts in many sauces,
soups, meat, fish, egg, and cheese
dishes

Tiny brown seeds with strong

celery flavor
Celery
Salads, coleslaw, salad dressings,
tomato products

Chili powder Blend of spices including cumin,

chili peppers, oregano, garlic
Chili and other Mexican dishes,
egg dishes, appetizers, ground
meat

Aromatic bark of cinnamon or

cassia tree
Cinnamon
Pastries, breads, desserts, cooked
fruits, ham, sweet potatoes, hot
beverages
Dried flower buds of a tropical
tree; pungent, sweet flavor
Clove
Whole: marinades, stocks, sauces,
braised meats, ham, pickling
Ground: cakes, pastries, fruits

Small seed resembling caraway,

but lighter in color
Cumin seed
Ingredient of curry and chili
powders, sausages and meats,
egg and cheese dishes
A mixture of 16 to 20
spices,including red pepper,
turmeric, cumin, coriander,
Curry powder
ginger, cloves, cinnamon, black
pepper; brands vary greatly in
flavor and hotness

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 Greenish-brown seeds similar in
flavor to anise, but larger in size
Fennel
Italian sausage, tomato sauce, fish

Strong, aromatic member of

onion family; fresh bulbs
Garlic composed of many small cloves

Wide variety of foods

Light brown, knobby root of

ginger plant

Ginger Baked goods and desserts, fruits,

curried dishes, braised meats;
fresh in Chinese and other Asian
dishes
Gray-green herb with pleasant
aroma and slightly minty flavor,
similar to oregano,but much
milder
Marjoram
Pâtés and ground meats, braised
meats, sauces, roast lamb, poultry
and poultry stuffing
Aromatic herb with familiar cool
flavor; two varieties: spearmint
and peppermint
Mint
Lamb, fruits, tea and fruit
beverages, peas, carrots,
potatoes
Very pungent seed in two
varieties: white or yellow and
brown—brown is stronger
Mustard seed
Cheese and egg dishes, pickling,
meats, sauces and gravies

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 Sweet, aromatic kernel of nutmeg
fruit

Soups, cream sauces, chicken,

Nutmeg
veal, many vegetables (spinach,
mushrooms, squash, potatoes),
desserts, custards, breads,
pastries

Pungent herb known as the "pizza

herb"
Oregano
Italian and Mexican dishes,
tomato products

Ground form of a dried, sweet red

pepper. Spanish variety is brighter
in color, mild in flavor; Hungarian
is darker and more pungent
Paprika
Spanish: used (or overused)
primarily as garnish on light-
colored foods; Hungarian:
goulash, braised meats and
poultry, sauces

Most widely used herb; dark

green curly or flat leaves with
Parsley delicate, sweet flavor

Almost all food

Small black or creamy white hard

Pepper, black and berry; pungent flavor and aroma
white
Most widely used spice

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 Light-green leaves resembling
pine needles
Rosemary
Lamb, braised meats and poultry,
soups, tomato and meat sauces

Red stigma of saffron crocus;

gives bright-yellow color to foods;
mild, distinctive flavor; very
expensive
Saffron
Should be steeped in hot liquid
before use. Rice dishes, poultry,
seafood, bouillabaisse, baked
goods

Pungent gray-green herb with

fuzzy leaves
Sage
Pork, poultry, stuffing, sausage,
beans, tomatoes

Dried, star-shaped seed pod, with

an aniselike flavor (but unrelated
Star anise to anise) but more aromatic

Braised Chinese dishes

Delicate green herb with flavor

that is both minty and licorice like
Tarragon
Béarnaise sauce, tarragon rg,
chicken, fish, salads and
dressings, eggs

Tiny brownish-green leaves; very

aromatic
Thyme
One of the most important and
versatile of herbs; stocks, soups,
sauces, meats, poultry, tomatoes

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 Intense yellow root of ginger
family; mild but distinctive
peppery flavor
Turmeric
A basic ingredient of curry
powder; pickles, relishes, salads,
eggs, rice

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 Information Sheet 2.1-2

Flavorings and Seasonings

Learning Outcomes:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Define flavorings and seasonings
2. Differentiate flavoring from seasoning
3. Identify variety of flavorings and seasonings

Imagine eating food without any flavor. Or, imagine that you ate several foods that all
had the same flavor. This does not sound very appetizing, does it? Customers expect
flavorful dishes when they visit a restaurant. Fortunately, foods have their own natural
flavoring. Sometimes, however, these flavors need to be strengthened. Foodservice
professionals use seasonings, flavorings, and flavor enhancers to help. Enhancing the
natural flavor of foods is part of the art of cooking. You need to under-stand how the
flavor of food can be enhanced to work successfully in food production. Using
seasonings and flavorings correctly is a skill that develops over time. Tasting foods
throughout the cooking process will help you develop this skill.
Seasoning - enhancing the natural flavor of the food without significantly changing its flavor.

Flavoring - adding a new flavor to the food, thus changing or modifying its original flavor.

When to Season?

As a general rule, you can season food at any time during the cooking process.
However, certain forms of food lend, or adapt, them-selves to adding seasoning at
certain times. For example, when you cook a dish such as soup, in which the seasoning
can mingle easily with the food, you can add seasonings during the entire cooking
process. However, you should wait until the end of the cooking process before you add
salt. On the other hand, when you cook large pieces of food, such as a roast, you should
add your seasonings at the beginning of the cooking process. If you add the seasonings
early enough in the cooking process, it allows enough time for the seasonings to be
absorbed effectively throughout the food. A roast has a long cooking time, so it will have
plenty of time to absorb the seasonings. You may choose to add your seasonings
throughout the cooking process. However, you must be sure to taste the food and
evaluate its flavor. Over seasoning can overpower and ruin the natural flavor of food.
Dried seasonings should be added earlier in the cooking process than fresh seasonings.

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Adding Flavor

Flavorings also can be added to food during the cooking process. However, the
effects of flavorings on prepared food will depend on the length of the cooking time.
You need to know how long the food must cook before you can decide when to add any
flavorings. Flavorings need heat to release their flavors. They also need time to blend
with the natural flavors of the food to which they are added. For example, whole spices,
such as ginger or whole peppercorns, take longer to be absorbed into food than ground
spices. You will need to think about this timing when you add flavorings to foods during
cooking. Flavorings should not be overcooked, however. Overcooked flavorings quickly
lose their effect come flavorings are considered blends. A blend is a combination of
herbs, spices, and seeds. Chili powder, curry powder, and garlic salt are examples of
blends. These are ready-made dried products that can be purchased from a supplier or
created in a commercial kitchen. Blends can be created ahead of time, or on the spot.
Some foodservice businesses have their own signature blends. Customers may
sometimes purchase containers of these blends to take home for use in their own
kitchens. When herbs are used together with spices in the form of a blend, they
complement each other by enhancing the flavor of the food and of each other.
Enhancing food is a learned skill. It will take a great deal of practice to learn how to
season and flavor food without overpowering the food. Practice combining flavors to
see what affects you can achieve. Constantly taste food to determine the right level of
seasoning for each dish.

Common Variety of Seasonings:

Salt – it is the most common seasoning. Salt may not be iodized. Iodization is done by
incorporating potassium iodide to salt.
o Rock Salt – is mined from deposits on land. This is very coarse in texture and is
sold as table salt (with the addition of iodine) or as pickling salt (without iodine).
o Sea Salt - is produced by the evaporation of sea water. Sea salt is an impure salt
and can be refined. It contains natural amounts of iodine.
Uses of Seasoning (Salt)

Seasoning

First and foremost, salt is used as a seasoning to enhance the taste of food. It
makes bland foods such as carbohydrates (bread, pasta, etc) palatable and it
helps to bring out the natural flavours in other foods.

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Preservative

Salt is an important natural preservative and has been used for centuries to
preserve meat, fish, dairy products and many other foods. Long before the
invention refrigerators slating, like pickling, was used to keep food safe to eat.

Binding Agent

As a binder, salt helps extract the myofibrillar proteins in processed and formed
meats binding the meat together and reducing cooking losses. It also increases
the solubility of muscle proteins. In sausage making, stable emulsions are formed
when the salt soluble protein solutions coat finely formed globules of fat,
providing a binding gel consisting of meat, fat and moisture.

Colour Controller

Salt promotes the development of colour in foods such as ham, bacon and
hotdogs. Used with sugar and nitrate or nitrite, salt produces a colour in
processed meats which consumers like to see. Salt enhances the golden colour in
bread crust by reducing sugar destruction in the dough and increasing
caramelisation.

Texture Aid

As a texture aid, salt strengthens gluten in bread dough, providing uniform grain,
texture and dough strength, allowing the dough to expand without tearing. It
improves the tenderness of cured meats such as ham by promoting the binding
of moisture by protein. It also gives a smooth, firm texture to processed meats.
Salt develops the characteristic rind hardness and helps produced the even
consistency in cheese.

Fermentation Control

In baked products, salt controls fermentation by retarding the growth of

bacteria, yeast and moulds, preventing wild fermentation. This is important in
making a uniform product and reducing the opportunity for harmful bacteria.

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MSG or Monosodium Glutamate – white crystalline compound used as a food addictive
to enhance flavor; often used in Chinese cooking; manufacturers sometimes list MSG
simply as “artificial flavors” in ingredient list.

Rock Salt Sea Salt MSG

Flavoring Agents - are key food additives with hundreds of varieties like fruit, nut,
seafood, spice blends, vegetables and wine which are natural flavoring agents. Besides natural
flavors there are chemical flavors that imitate natural flavors. Some examples of chemical
flavoring agents are alcohols that have a bitter and medicinal taste, esters are fruity, ketones
and pyrazines provide flavors to caramel, phenolics have a smoky flavor and terpenoids have
citrus or pine flavor.

Common Types of Flavoring Agents and its Ingredients

MSG or Monosodium Glutamate – white crystalline compound used as

a food addictive to enhance flavor; often used in Chinese cooking;
manufacturers sometimes list MSG simply as “artificial flavors” in
ingredient list.

Soy Sauce or Toyo –

prepared from salted soybeans and wheat
flour. The traditional process is called brewing,
where fermentation is carried out by enzymes
derived from molds. Soy Sauce is a versatile
store cup board, either added to dishes during
cooking or used as a table condiment. It makes
a great marinade or can be splashed into stews or used in sauces for meat
and vegetables.

Vinegar or Suka – product of a (2) two-stage fermentation of a sugary substance like

fruit juice. The first stage converts sugar to alcohol and at the
second stage converts alcohol to acetic acid. In the Philippines,
the common raw materials for vinegar are coconut sap (tuba),
nipa sap, sugar cane juice, and augmented coconut water. It can
perform miraculous tricks for improving flavor, preserving food,
filling in for missing ingredients, and even making food look
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better. This ingredient can prevent spoilage and salvage the occasional cooking disaster.
In fact, if you add a drop here and there during the preparation process, vinegar may
change the whole personality of certain foods.

Fish Sauce or Patis – a clear amber liquid derived from

hydrolysis of heavily salted fish (often dilis, galunggong,
tamban). Most countries in Southeast Asia have their
version of patis. It smells pungent and tastes very salty,
although cooking greatly reduces its ‘fishiness’ and simply adds a
richness and a layer of flavour to cooked dishes. It's frequently
used in Thailand, where it is known as “nam pla”. In the
Philippines it’s known as “patis”, in Vietnam it's called “nuoc
nam”, and it's known as “shottsuru” in Japan.

Fish Paste or Bagoong – the basic kinds of bagoong are fish,

small shrimps (alamang), and shell fish. These are all salted
and allowed to ferment until the characteristic texture and
flavor is developed. dilis, padas, and other small fish are also
used to create fish paste.

Marinade – a seasoned liquid in which a product is soaked for the purpose of flavoring as well as
tenderizing. When marinating for longer period of time, it is best to refrigerate the
product. Otherwise marination takes place best at room temperature. The thicker the
product, the longer it will take to marinate. Meats take longer time to marinate than
fish. A marinade consists of four parts:
o The oil
o The Acidic Content
o The Seasoning and the Flavors and
o Flavor Enhancers
There are two (2) types of marinade:

The cooked marinade is first prepared over heat before the product is added to it.

The raw marinade is a mixture used without being cooked, thereby requiring longer
exposure of the product and is used to change the texture of the product.

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 Information Sheet 2.1-3

Introduction to Stocks
Learning Outcomes:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Define what is stock
2. Identify different types of stocks
3. Identify different ingredients used in making stock
3. Prepare basic white stock

Stock – a clear, thin (that is un-thickened) liquid flavored by soluble substances extracted from
meat, poultry, and fish and their bones, as well as from vegetables and seasonings.

Types of Stocks

White Stock - is a stock made from bones that have not been roasted or browned. They
are usually raw and the most common type of white stock is the all-purpose Chicken
Stock. A white stock has a lightly golden color that is clear and mild in flavor. White
stocks are typically used as bases in soups and as a substitute for water (Pilafs, for
example).

Brown Stock - are typically made with beef bones. The best types of bones to use are
the knuckle/shank from veal, as they contain higher collagen content that produces the
ever appealing gelatin look. By roasting the bones prior to making the stock, you get a
deep, rich, dark brown color. The caramelization of the bones gives the stock its color
and flavor.

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Brown stock is also the most difficult to make, as it not only requires the proper type of
bones, the precise browning of said bones, and the 8-12 hour cooking times, but also a
certain level of understanding about the process and desired outcome of the stock.

Fish Stock - is derived from the bones of non-fatty fish. The preferable bones are that of
the halibut, or if unavailable, other non-fatty flat fish. They are a snap to make, taking
only 45 minutes, and are essential for dishes that showcase seafood as its main. A Fish
stock is clear with a pronounced fish flavor and very light body. There is a variation to
the fish stock called a fumet. A fumet is a fish stock that has white wine added to it. A
fumet is strongly flavored and aromatic. Reducing a fumet by half results in an essence.

Vegetable Stock - is just as the name implies. It is a low-cost vegetarian stock used in
soups with no meat, or as a flavor enhancer in place of water. A good vegetable stock
should be clear and light-colored. Vegetable stock can be used in place of many meat-
based stock recipes. It is very convenient when preparing vegetarian dishes or as a
lighter, more healthful alternative when preparing sauces or soups.

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 Uses of Stocks

There are three (3) major uses of stock:

 As base for sauces and soups

 As base for stews and braises
 As a cooking medium for vegetables and grains

Liquid + Thickening Agent = Mother Sauce

White Stock + Roux* = Veloutė

Brown Stock + Roux* = Espagnóle

Tomato+Stock + Roux* = Tomato Sauce

*Roux (1:1) = Flour + Butter

Ingredients Used in Making Stock

Bones for Making Stock

Bones contain collagen, which when simmered forms

gelatin. The more gelatin there is in the stock, the more
body it will have. When chilled, a good stock should
actually solidify.

Types of bones that are naturally high in cartilage

include:

 So-called "knucklebones", found in the large

joints
 Bones of younger animals, such as veal bones

Cold Water for Clearer Stock

Certain proteins, most notably albumin, will only dissolve in cold water—and albumin
helps clarify a stock. Therefore, starting a stock with cold water helps release the
albumin, producing a clearer stock.

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Because much of the process of making stock comes down to removing impurities, it is
best to use filtered water whenever possible. If you don't have a home water filtration
system, an activated charcoal pitcher is fine.

Mirepoix: Aromatic Vegetables for Stock

Mirepoix (pronounced "MEER-pwah")

is a combination of chopped carrots,
celery, and onions used to add flavor
and aroma to stocks. The usual
proportions (by weight) for making
mirepoix are:

 50% onions
 25% carrots
 25% celery

The Role of Acid in Making Stock

Acid helps to break down the cartilage and other connective tissues in bones, thus
accelerating the formation of gelatin. The acid products used are generally one or
another of the following:

 Tomato: Brown stocks use some sort of tomato product, usually tomato paste,
which also adds color and flavor to the stock.
 Wine: White stock and chicken stock sometimes use white wine, and fish stock
almost always does.

One thing to remember is that acid reacts with aluminum cookware, so use a stainless
steel stockpot for making stock.

Flavorings and Aromatics

Small amounts of herbs, spices, and additional aromatics (above and beyond the
mirepoix) can be added to stock, using one of two methods:

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  Bouquet garni: A bundle of herbs and aromatics tied with cooking twine.

Both the sachet and the bouquet garni are tied to a length of cooking twine and added
to the stockpot to simmer; the other end of the twine can be tied to the handle of the
stockpot, making the sachet or bouquet garni easy to retrieve.

Seasoning Stock

Because stock is often further reduced—like when making demi-glace, for instance—
salting the stock would make the resulting demi-glace much too salty. It's better to
make a habit of seasoning your sauces just before serving rather than salting your stock.

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 Information Sheet 2.2-1

Introduction to Soups
Learning Outcomes:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Define what is soup
2. Identify the classification of soups
3. Prepare soup

Definition of Soup

Soup is a replenishing, aromatized and a complete meal. Soups play a very important
role on the menu and are served as appetizer to stimulate the appetite for the rest of
the heavier foods to follow, soups are served as a second course after the serving of
hors d’oeuvres, if hors d’oeuvres is not served then the soups are served as a first
course.

Soup, according to the dictionary, is a liquid food derived from meat, poultry, fish, or
vegetables, most of these soups, no matter what their final ingredients may be, are
completely based on stock, thus, the quality of the soup depends on the quality of the
stock used in the preparation of the soup.

This is just a definition and there is no hard fast rule that every preparation has to be in
a same way each time, what matter most is the techniques, ingredients and of course
the taste.

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Classification of Soup

Soups can be divided into three basic categories namely Thick Soups & Thin Soup which
is further divided in to Passed Soup, Unpassed Soup and Cold Soup & International
Soup which are basically special and famous or national soup from various countries.

1. Thick Soup

Unlike thin soups, thick soups are opaque rather than transparent. They are thickened
either by adding a thickening agent, such as a roux, or by puréeing one or more of their
ingredients to provide a heavier consistency. The difference between thick soup and
unpassed soup is that thick soup is viscous in nature. Thick soups are further classified
depending upon the thickening agents used.

 Cream Soup

This soup is prepared from the puree of vegetables,

meat, fish or poultry, the name cream soup is usually
given after the main ingredients example Creme de
Tomate, which is a cream soup made from Tomato.
Cream soup are soups thickened with roux, beurre
manié, liaison, or other thickening agents, plus milk
and/or cream.

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They are similar to velouté and béchamel sauces, in fact, they may be made by
diluting and flavoring either of these two leading sauces. Milk is sometimes used
to dilute the sauce in order to get the correct consistency for sauce.

Quality Standards for Cream Soup

 Thickness- About the consistency of heavy cream. Not too thick.

 Texture- Smooth; no graininess or lumps (except garnish, of course).
 Taste- Distinct flavor of the main ingredient (asparagus in cream of
asparagus, etc.).
 No starchy taste from uncooked roux.

Curdling of Cream Soup

Curdling is a common problem with cream soup as it made with cream or

milk or both, the cause behind curdling of the soup can be either the acidity
content of many soup ingredients like tomato or heat of cooking can also be
the cause of it.

Roux and other starch thickeners are used to stabilize milk and cream in
order to avoid curdling while making a sauce but soups are relatively thin as
compared with sauce and contain less amount of starch, so the fear of
curdling is always there, therefore precaution should be taken to avoid this.

Following guidelines should be taken to prevent curdling of the sauce-

1) Do not combine milk and simmering soup, stock without the presence of
roux or other starch. Do one of the following:

a) Thicken the stock before adding milk.

b) Thicken the milk before adding it to the soup.

2) Do not add cold milk or cream to simmering soup. Do one of the following:

a) Heat the milk in a separate saucepan.

b) Temper the milk by gradually adding some of the hot soup to it. Then add
it to the rest of the soup.

3) Do not boil soups after milk or cream is added.

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 Veloute Soup

The French word veloute

translated into English means
velvety. This describes the
finished texture and appearance
of the soup. The principal
thickening element is a blond
roux or a veloute sauce, which
may be flavored using different
stock bases according to
requirements.

When preparing meat, poultry, or fish velouté the predominant flavor is

determined by the stock used. Alternatively when producing aqueous vegetable
veloute soups the flavor of the main vegetable predominates.

In order to achieve the velvety finish required, the liaison of egg yolks and cream
is added just before service. Once this has been added the soup must not be
boiled again otherwise it will take on a curdled appearance, a result of egg yolk
coagulation.

 Puree Soup

Purée soups are made by simmering dried or fresh

vegetables, especially high -starch vegetables, in
stock or water, then puréeing the soup. Purées
are normally based on starchy ingredients. They
may be made from dried legumes (such as split
pea soup) or from fresh vegetables with a starchy
ingredient, such as potatoes or rice, added.
Purées may or may not contain milk or cream.
Purees are relatively easy to prepare. Purée soups
are not as smooth and refined as cream soups but
are heartier and coarser in texture and character.
Techniques vary greatly depending on the
ingredients and the desired result.

This type of soup is produced from one of the following:

Vegetables containing a high percentage of starch e.g. pulse vegetables,

watery vegetables e.g. celery, leeks onions etc.
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 Puree soups produced from starchy vegetables need no other thickening,
agent as starch based vegetables act as self-thickeners. Alternatively,
puree soups produced from aqueous vegetables need the assistance of a
starchy food to effect cohesion. The ingredients most commonly used for
this purpose are rice or potatoes.

All the puree soups are passed through the food processor for liquidizing
and finally strained through a conical strainer (chinois).Its then reheated
for correcting the seasonings and consistency. Puree soup are always
garnished with croutons.

 Chowder Soup

Chowders are chunky, hearty soups made from

fish, shellfish, and/or vegetables so full of good
things they sometimes are more like stews than
soups. Many types of chowder are simply cream
soups or purée soups that are not puréed but left
chunky. Like other specialty regional soups,
chowders resist categorization. However, most of
them are based on fish or shellfish or vegetables,
and most contain potatoes and milk or cream.

Chowder soups originated from America. The name

is the corruption of the French word ‘CHAUDIERE’
means a heavy pot used by farmers and fishermen
to cook soups and stews.

The best known French Chowder is ‘Bouillabaisse’. It is more like a stew which is
an American specialty made with meat, fish, and vegetables along with milk,
pork belly, tomato concasse and seasonings. Chowder may be thickened with
beurre manie and crackers are added prior to the service of this soup.

 Bisques Soup

A bisque (bisk) is a cream soup made with

shellfish. At one time, bisques were thickened with
rice, but today they are more frequently thickened
with roux. Bisques are made basically like other
cream soups, but they seem more complex
because of the handling of the shellfish and the
variety of flavoring ingredients often used.
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 Expensive to prepare and rich in taste, they are considered luxury soups. The
term bisque has come to be used for a great variety of soups, primarily because
the word sounds nice. Bisque is generally used for shellfish soups but
nevertheless, you will also see the word bisque applied to many of the vegetable
purée soups and cream soups.

Bisques may be defined as thickened, passed, classical seafood soups prepared

from a base of fish stock flavored with selected shellfish and mirepoix. They are
enhanced with wine, brandy and thickened with starch usually in the form of
rice. Due to the delicacy of their flavor and the high cost of production bisques
are best suited to service at dinner.

Linguists say the most likely origin of the word bisque is Biscay, the name of the
bay off the coast of southwestern France and northwestern Spain. It is
sometimes said the word comes from biscuit, because the soup was once
thickened by dried bread, but language experts say there is no evidence for this
origin.

2. Thin Soup

Thin soups are all based on a clear, unthicken broth or stock. They may be served plain
or garnished with a variety of vegetables and meats.

Thin soup is further divided into two category i.e. Passed or Clear Soup and
Unpassed Soup

 Passed or Clear Soup

It as soup which is basically strained

after preparation with the help of a
strainer or a muslin cloth the specialty
of this soup is that it is simple, clear,
transparent, flavorful and without any
solid ingredients. This can be made from
Poultry, Beef, Veal and Vegetables, one
of the famous example of passed soup is
Consommé

 Unpassed Soup

The properties of this soup is same as of

clear soup except for this is not strained
and has solid ingredients in it. The
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 preparation method is same and can be prepared from Beef, Veal, Poultry and
Vegetables, example for unpassed soup is Broths and Bouillons

3. Cold Soup

Cold soups are those soups which include the natural gelatin’s jellies to make meat
stocks or by addition of gelatin powder or those that are thickened with a starch or
puree.

Cold consommé madrilène is popular cold

soup.

Vichyssoise is a cold soup and a rich cream

of potato soup and garnish with chopped
chives.

Andalouse gazpacho is a refreshing tomato

and cucumber soup with a garnish of thin
strips of pimentos, cumin seeds for flavor
accompanied with croutons.

Now, it has become a pattern of the parties in the summer to serve cold soups.
So without cold soups the summer menu is incomplete.

4. National/Special Soup

Special soups are those that are made with unusual ingredients and are prepared by
a distinctive method. So they are termed as National Soups. There are numerous
varieties of international soups such as cold, hot, thin or thick etc. international
soups are those soups which are originated from the different places and locality
within the different countries. These soups are basically having a great tradition and
that’s why they are known by their country. They are placed in a different category
also their names should appear on the menu in the language of the country of its
origins as they have different origins.

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Service of Soup

 Standard Portion Sizes

 Appetizer portion: 6 to 8 oz (200 to 250 mL)
 Main course portion: 10 to 12 oz (300 to 350 mL)
 Temperature- Serve hot soups hot, in hot cups or bowls and serve cold soups
cold, in chilled bowls or even nested in a larger bowl of crushed ice.

Holding for Service

Strangely enough, some chefs who take the greatest care not to overcook meats or
vegetables nevertheless keep a large kettle of soup on the steam table all day. You can
imagine what a vegetable soup is like after four or five hours at that temperature.

Small-batch cooking applies to soups as well as to other foods. Heat small batches
frequently to replenish the steam table with fresh soup.

Consommés and some other clear soups can be kept hot for longer periods if the
vegetable garnish is heated separately and added at service time.

Garnish

Soup garnishes may be divided into three groups.

 Garnishes in the soup

 Toppings
 Accompaniments

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Garnishes in the soup.

Major ingredients, such as the vegetables in clear vegetable soup, are often considered
garnishes. This group of garnishes also includes meats, poultry, seafood, pasta products,
and grains such as barley or rice. They are treated as part of the preparation or recipe
itself, not as something added on.

Consommés are generally named after their garnish, such as consommé brunoise, which
contains vegetables cut into brunoise shape [1⁄8-inch (3-mm) dice].

Vegetable cream soups are usually garnished with carefully cut pieces of the vegetable
from which they are made. An elegant way to serve soup with a solid garnish is to
arrange the garnish attractively in the bottom of a heated soup plate. This plate is set
before the diner, and then the soup is ladled from a tureen by the dining room staff.

Toppings

Clear soups are generally served without toppings to let the attractiveness of the clear
broth and the carefully cut vegetables speak for themselves. Occasional exceptions are
toppings of chopped parsley or chives.

Thick soups, especially those that are all one color, are often decorated with a topping.
Toppings should be placed on the soup just before service so they won’t sink or lose
their fresh appearance. Their flavors must be appropriate to the soup. Do not overdo
soup toppings. The food should be attractive in itself.

Topping suggestions for thick soups include the following: fresh herbs (parsley, chives),
chopped croutons, fine julienne of vegetables, grated parmesan cheese, sliced almonds,
toasted crumbled bacon, grated cheese paprika, sieved egg yolks, flavored butter,
chopped or diced egg white, flavored oil, fried herbs, such as parsley, sage, chervil,
celery leaves, leek julienne, sour cream, crème fraîche, or whipped cream, either plain
or flavored with herbs or spices.

Accompaniments

American soups are traditionally served with crackers. In addition to the usual saltines,
other suggestions for crisp accompaniments are, Melba toast, Cheese straws, Corn
chips, Whole-grain wafers, Breadsticks, Profiteroles (tiny unsweetened cream-puff
shells), etc.

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 Information Sheet 2.3-1

Introduction to Sauces
Learning Outcomes:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Define what is sauce
2. Identify different types of thickening agents
3. Identify characteristics of a good sauce
Sauce" is a term that includes everything from the Classic sauces of French Cuisine to
salad dressings, gravies, fruit toppings and those from other national cuisines. Lily Levin
explains in our Chinese Cuisine that the term sauce is a western concept. In Asian
cuisine "Sauce Happens". It is created during the cooking process, thicken and served in
the dish. Never the less, the one thing that all sauces have in common is that they are
flavored liquid, and are used in the cooking process or served as an enhancement to a
dish.

The function of a sauce is to add flavor that will compliment the flavor and texture of a
dish. It is important that any sauce, to or cold is prepared and seasoned thoughtfully so
as to enhance the natural flavors of a dish.

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Types of Thickening Agent

Thickening agents are used in all types of cooking methods and there are a lot of
different kinds of thickening agents you need to be aware of. Choosing the right type of
food thickener can make or break your dish and knowing the differences is useful in
your journey in becoming a great cook. Before I was trained in the culinary industry as a
professional cook, I had no idea how to thicken a sauce or soup and many times I ended
up doing inadvertently. This guide was developed to introduce you to the various types
of food thickener and how you can apply them in your everyday cooking.

 Roux

A roux is a mixture of fat and flour. It is the recommended method for thickening
sauces and soups as it does not separate. Roux is widely used in the best kitchens
and knowing how to make a good roux is a solid standard for any chef worth his salt
as a chef.

A roux is comprised of, by weight, 50% flour, and 50% fat. It is always suggested you
use butter as your fat, but you may also use canola/olive oil/other oils. Just
remember, the oil you use will have
an adverse impact on your flavor.

There are 3 stages of a roux.

 White Roux
 Blond Roux
 Brown Roux

A white roux retains its initial color

and is only cooked slightly to
remove any starchiness from the roux. A blonde roux is caramelized slightly to give it
a darker blonde color. A brown roux is cooked until almost burnt; highly
caramelized, it also has a nice nutty flavor to it.

 Cornstarch Slurry

A slurry thickening agent is the same as a whitewash, except cornstarch is used

instead of flour. Cornstarch is mixed with water and then added to the soup/sauce.
Never add dry cornstarch to a product that needs thickening, as you will produce
lumps that will be next to impossible to use. The proper technique is to add a cold
slurry to a hot liquid while stirring constantly. Starches begin to gelatinize around
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 60C (140F), so don’t be alarmed when you don’t notice immediate thickening action.
A common mistake is thinking there isn’t enough slurry and adding more, resulting
in an incredibly thick liquid once the starches do gelatinize.

A cornstarch slurry is preferable over a whitewash. The thickening power is more

prominent which results in less flavor loss. Cornstarch slurries tend to separate from
fats and other liquids if kept for long periods.

 Whitewash

A whitewash thickening agent is a mixture of flour and water that has been
combined prior. The mixed liquid is then added to a soup/sauce. While it works well,
the combination of water and flour produce a very flavorless thickener. A whitewash
also has a risk of separation with what it was thickening. A whitewash is best used
when you need to thicken a dish that is to be served immediately and can withstand
a hit in the flavor department. Overall, a whitewash is a cheap, fast solution for
thickening that can be used in a pinch.

 Liaison

Unlike most thickeners, a liaison thickening agent doesn’t thicken by gelatinization.

A liaison is a mixture of egg yolks and heavy cream that adds richness and
smoothness with a minimal thickening. It is important to ensure you prevent the egg
yolks from coagulating when they are added to a hot liquid. The ratio is generally 3
yolks to 200ml (7 fl. oz) cream.

 Arrow Root

An arrowroot thickening agent is derived from several tropical plants and is similar in
texture, appearance and thickening power to cornstarch and is used in exactly the
same way. Arrowroot is more expensive, but produces a clearer finished product
and doesn’t break down as quickly as cornstarch would.

 Beurre Manie

Beurre Manie thickening agent is a combination of equal parts flour and softened
butter. It is then kneaded together and formed into tiny balls to be dropped into
sauces for flavor and thickening power. It is mainly used for quick thickening or
thickening at the end of the cooking process. The butter adds shine and flavor as it
melts.

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Characteristics of a Good Sauce

Great sauces cannot be rushed, as with all cooking patience is a must to achieve the
proper texture and deep layers of flavor that is expected from a true quality sauce.
Today there are many pre-prepared or convenience products that may be used to avoid
the labor costs associated with making the classics. However, few if any will give the
required quality of results without the chef adjusting or making enhancements to the
product prior to service.

It is important that all who cook experience a sauce that has been prepared well so as to
have a standard to compare other products to.

Sauces may be strained or contain a garnish. Well made sauces will have the following
characteristics.

Distinctive texture
A concentration of flavor that will compliment the dish on which it is to be used
A color characteristic to the type and with a finished appearance
The proper consistency

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 Information Sheet 2.3-2

The Five French Mother Sauces

Learning Outcomes:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Familiarize the origin of 5 mother sauces
2. Identify 5 French Mother Sauces
3. Prepare the 5 French Mother Sauces

The Five Mother Sauces

Mother sauces date back to the 18 th century, when lack of refrigeration caused foods to
spoil much faster. Sauces were often used to cover up the flavor of less-than-perfect
meats, poultry and seafood. The five mother sauces include béchamel sauce, veloute
sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce. These sauces
are also collectively referred to in French as “sayces meres” or “grandes sauces.”Each
sauce has a distinct characteristic: Béchamel sauce is white, veloute sauce is blond,
Espagnole sauce is brown, Hollandaise sauce is buttery and tomato sauce is red. One
look at a sauce and you should quickly be able to ascertain the mother sauce from which
it is derived.The reason mother sauces have stood the test of time is that they are
incredibly versatile and provide the basic foundation on which you can build dozens of
other sauces. For example, if you add diced shallots, white wine or vinegar, tarragon and
peppercorns to Hollandaise sauce, you have a derivative known as béarnaise sauce.

1. Béchamel Sauce

Béchamel sauce, or white sauce, was a sauce most often

served to the rich or to royalty. Made out of a roux of
flour, boiled milk and butter, the creamy white sauce
added a smooth touch to white meats such as chicken,
vegetables and eggs. In the years before refrigeration,
milk products were rarely used in the recipes of the
average French housewife.

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2. Veloute Sauce

Veloute sauce is often called the “fat white

sauce” or “rich white sauce.” This is a white
sauce with a blondish color that starts with
chicken, veal or fish stock that has been
thickened with a white roux. Common
derivatives of this sauce include allemande
sauce (veal), supreme sauce (chicken), and vin
blance sauce (fish). For example, allemande sauce is based on veal veloute with
egg yolk and cream, while supreme sauce is a chicken veloute that has been
reduced with heavy cream. Vin blanc sauce is a fish veloute enhanced with
herbs, butter and shallots.

3. Brown or Espagnole Sauce

This sauce starts with a dark brown roux,

veal stock, beef, bones, vegetables and
seasonings. It is heated, skimmed and
reduced. After the initial reduction, tomato
sauce is added, and the sauce is further
reduced. The entire process is time-
consuming, taking hours (if not days) until
the sauce is ready. The flavor of Espagnole
sauce is concentrated and intense, so it is
rarely served directly on food.

Instead, Espagnole sauce is often used as the base for derivative sauces such as
demi-glace, sauce chevreuil and sauce bourguignonne. For example, demi-glace
is made by adding an equal portion of veal stock to the Espagnole sauce.

4. Hollandaise Sauce

Hollandaise sauce is a rich sauce featuring

egg yolks and butter. While France made its
own butter for many years, they imported
butter from Holland during World War I.
During this time, the sauce formerly known
as “sauce Isigny” became known as
Hollandaise sauce. When butter production resumed in France, the name
remained the same. Making Hollandaise sauce requires practice to get it right.
Care must be taken so the butter doesn’t curdle.
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 5. Tomato Sauce

Tomato sauces are based on tomatoes. A

common derivative sauce based on tomato
sauce is marinara sauce.

Other Sauce-Making Techniques

While the mother sauces are the basic foundation upon which many sauces are built,
you can use a few other techniques, such as adding thickeners directly to the juices left
in a pan after sautéing and adding vegetable puree or bread crumbs to thicken sauces
instead of adding fat. Today’s cooks are moving away from thick, creamy sauces loaded
with fats in favor of lighter glazes and sauces. Starting out with any of the five mother
sauces – béchamel, veloute, Espagnole, Hollandaise or tomato – you can branch out in
the kitchen and create delectable derivative sauces. Whether you follow a specific
recipe, such as making béarnaise sauce, or venture out to create your own is up to you.

Start by learning the basics of sauce-making and then get creative in the kitchen. With a
firm understanding of liquids, thickeners and seasonings, you’ll soon be able to make
mouthwatering sauces of your own that French chefs would be proud of. In addition,
once you know the basics, you’ll be better able to adapt your recipes for flavor or lower
fat options.

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 Information Sheet 2.4-1

Reconstituting Stocks, Sauces, and Soup

Learning Outcomes:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Analyze the methods in reconstituting stocks, sauce, and soups

Ways to Reconstitute Stocks

1. Skim the surface and strain off the stock through a china cup lined with several
layers of cheesecloth.

2. Cool the stock as quickly as possible as follows: Set the pot in a sink with
blocks, rack or some other object under it. This is called venting. This allows cold
water to flow under the pot or around it.

3. Ways to Reconstitute Stocks Run cold water into the sink, but not higher than
the level of the stock. Stir the pot occasionally so the stocks cool evenly Cooling
stock quickly and properly is important.

4. When cool, refrigerate the stock in covered containers. Stock will keep 2 to 3
days if properly refrigerated. Stock can also be frozen and will last for several
months.

Reconstituting sauces

Often sauces are made before service and stored. They can be reheated and used when
needed provided certain precautions are taken:

 reheating should be carried out as quickly as possible, stirring frequently

 do not overheat as this can cause burning
 sauces can be reheated in covered shallow trays in a hot oven to minimise the
likelihood of burning, and when stovetops are in use.
 during service, hot sauces must be held above 60°C
 at the end of service the reheated sauce should be discarded, as should any
sauce brought out of bulk storage.

Flour and roux based sauces will reconstitute but may require some adjustment when
reheated. If possible, modified starch should be substituted for flour.

34
There are some differences between reconstituting soups and sauces:

 soups are adjusted for consistency and flavour only when the entire soup has
been fully reheated to at least 80°C
 a soup can be thinned by adding water, milk, or stock
 consommé generally has its nutritive value and flavour increased during
clarifying.

35
 Information Sheet 2.4-2

Safe and Hygienic Practices in

Learning Outcomes:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify storing equipment for storing stocks, soups and sauces.

2. Practice the ways to properly store stocks, soup and sauces.

When producing stock and it is completed, you must ensure that you immediately cool
it and, if possible, refrigerate it. However, before you store it in the refrigerator you
must make sure that you have broken large quantities into smaller non-absorbent
containers with lid or covering. Separating the stock and placing it into smaller
containers ensures that the stock cools down quickly and does not perish or become a
high risk for bacteria to grow.

When storing stock please follow the below steps:

 Label and date each container to ensure that you know the date it was placed in
the cool room, and so that you can also immediately distinguish what is inside
the container
 Stock is placed in the cool room, covered, on a shelf off the floor, or frozen
 Stock refrigerated at -4°C will last up to a week
 Stock that is frozen can keep for more than 3 months

When you decide to use the stock again and take it from the refrigerator or freezer, do
not take more than needed, as stock should only ever be boiled or reheated once.

Freezing Stock

Some containers that work well for storing stock in the freezer:

 Plastic zip-top bags: Fill the bags and lay them flat so you can stack them and
save space in the freezer. These bags are also handy for labeling.
 Wide-mouthed glass jars or containers: Glass eliminates the worry about toxins
in plastic, and you can thaw the stock right in the glass jar, loosely covered, in
the microwave.
 Ice cube trays: These are useful when you need just a small portion of stock,
such as for deglazing.

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Sauces

Sweet and savoury sauces may be frozen, either in a basic form such as white sauce
to be used later with other ingredients, or in complete form ready for immediate
use. Mayonnaise and custard sauces do not freeze well; the ingredients freeze at
different rates and give unsatisfactory results.

Sauces may be stored in ice cube form, or in 'bricks', using the same method as for
stock and soups.

Stock and bouillon

Preparation and packing Prepare stock or bouillon from meat, poultry, bones
and/or vegetables. Strain, cool and remove fat. To save freezer space, concentrate
until liquid is reduced by half. Pack in brick or ice cube form, or in containers leaving
1 inch head-space.

Thawing and serving Heat gently over direct heat and use as required.

Storage time 1 month.

Thick soups

Preparation and packing Prepare soup to basic recipes, but use cornflour if a
thickening agent is required. Porridge oats may be used for meat soups. But rice
flour gives a glutinous result. Do not add rice, pasta, barley or potatoes. Milk and
cream are better added when soup is reheated.

Pack in brick form, or in containers, leaving 1 inch headspace.

Thawing and serving Heat in a double boiler if curdling is likely to occur, otherwise
over direct heat, stirring well for smoothness.

Storage time 2 months.

Special notes Soup tends to thicken during storage. It is better to season after
thawing.

Basic sauces (White and Brown)

Preparation and packing Basic sauces such as White Sauce and Brown Sauce can be
frozen in their simplest form, to be finished when thawed, or may have flavouring
additions made before freezing.

37
Cornflour should be used instead of flour when thickening is required to avoid
curdling on reheating. Sauces of this type are best packed into waxed or rigid plastic
containers in 1/2-pint and 1-pint quantities.

Thawing and serving Reheat in a double boiler, stirring well for smoothness, and
make required additions.

Storage time 1 month.

Meat sauce

Preparation and packing Sauces for serving with pasta, such as Spaghetti Sauce
containing meat, freeze very well. After cooking, cool thoroughly, pack into
containers in useable quantities.

Thawing and serving Heat gently in a double boiler, adjusting seasonings.

Storage time 1 month.

Tomato sauce and puree

Preparation and packing Tomato Sauce and concentrated puree are best frozen in
small waxed or rigid plastic containers, or in ice cube trays, each cube being
wrapped in foil for storage.

Thawing and serving Heat gently in a double boiler, stirring well. Small cubes of
sauce or puree can be put into soups or stews while still frozen and gently stirred to
blend into other ingredients.

Storage time 12 months.

Fruit sauces

Preparation and packing Fruit sauces can be made from sieved fresh fruit, or fruit
stewed in a little water, sieved and sweetened to taste. Sauces can also be made
from fruit juice, sweetened and thickened with cornflour. These should be packed
into small containers or ice cube trays, the cubes being wrapped in foil for storage.

Thawing and serving Thaw in the container in the refrigerator for 2 hours, to serve
cold. Alternatively, heat in double boiler, stirring gently.

Storage time 12 months.

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