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CHAPTER - IX

FOUNDATION OF CONTINENTAL CUISINE

Stock
Stock is a unthickened, unseasoned, nutritious liquid containing some of the soluble nutrients
and flavors of food which is extracted from the prolonged and the gentle simmering (with the
exception of fish stock which requires only 20 minutes preparation time) of bones in water along
with some aromatic vegetables(carrot, turnip, leak, onion, celery etc) and herbs to flavor it. Stock
is not itself a food item, infact it is a moistening agent which is also considered as the main
foundation of soups, sauces, gravies and many kitchen preparations.

Basically the ingredients used in stocks are as follows;

a. Mire poix - Roughly cut aromatic vegetables like- carrot, turnip, leak, onion, celery
etc to flavor the stock.
b. Boguet Garni - It consists the flavoring herbs like-bay leaf, pepper corn, parsley
stalk,etc.
c. Raw bones of meat, poultry, fish or game.
d. Clean and fresh water

General Rules Regarding Stock Preparation

 Clean and fresh bones should be used

 All the fat, skin, meat and marrow should be removed from the bones.
 Stock should never be boiled. It should always be simmered other wise it will evaporate
and go on cloudy..
 Skimming of scum should be done periodically, other wise it will boil into the stock and
spoil the color and flavor of the stock.
 Mire-poix vegetables and bouquet garni can be added as the additional flavoring agents.
 Stock should be simmered for minimum 8-10 hours (Except fish stock which requires
only 20 minutes).
 Stock should never be covered during preparation; otherwise it will go cloudy and milky.
 In case of brown stock, all bones and mire-poix vegetables should be well browned in fat
first.
 Stock should always be strained before being used by using a muslin cloth or a conical
strainer.
 If stock is to be kept, strain, re-boil and keep in a cool place or freeze.
 Do not add any spices and salt to stock
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Types of stock

Basically there are two types of stock on the basis of nature and origin though there are varieties
of stocks which are widely used in the kitchen as basic foundations. They are as follows.

White Stock Brown Stock

 Poultry  Poultry
 Beef  Beef
 Pork  Pork
 Lamb  Lamb
 Mutton  Mutton
 Veal  Veal
 Fish

Recipe and Method of Preparation of White Stock

Ingredients Quantity

1. Fresh bones 2 Kg

2. Water 6 Liter

3. Bouquet Garni A bundle

4. Mire-poix vegetables 200 gm

Procedure

 Wash and chop the bones. Remove all the fat, marrow, skin and meat.
 Place in a thick-bottomed pan and cover with water.
 Bring it to boil and check the scum. If the scum is dirty than blanch the bones.
 Recover with cold water and re boil it.
 Add the bouquet garni and mire-poix vegetables.
 Simmer for 8-10 hours.
 Strain and use the stock.

Recipe and method of preparation of Brown stock

Ingredients Quantity

1. Fresh bones 2K.g

2. Water 6 Liter
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3. Bouquet Garni A bundle

4. Mire-poix vegetables 200 gm

5. Butter 50 gm

Procedure

 Wash and chop the bones. Remove all the fat, marrow, skin and meat.
 Fry the bones and mire-poix vegetables in fat till brown.
 Drain all the fat and place in a thick-bottomed pan. Cover with water.
 Bring to boil and skim the scum.
 Add the bouquet garni and well-browned mire-poix vegetables.
 Simmer for 8-10 hours.
 Strain and use the stock.

Recipe and method of preparation of Fish stock

Ingredients Quantity

1. Fresh fish bones 2Kg

2. Water 5 Liter

3. Bouquet Garni A bundle

4. Onion slices 200 gm

5. Butter 50 gm

Procedure

 Wash and chop the bones. Remove all the fat, marrow, skin and meat.
 Fry the bones and onion slices in fat for 5 minutes (Without coloring).
 Drain all the fat and place in a thick-bottomed pan. Cover with water.
 Bring to boil and skim the scum.
 Add the bouquet garni. Simmer for 20 minutes.
 Strain and use the stock.

Sauce
A sauce is a liquid or semi-liquid food item that goes along with the main dish to make a
complete dish. Sauce is very nutritious, flavorful and has a keen sense of smell and a delicate
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taste. Sauce is as much important to food items as what grammar is to the language. Sauce plays
an important role in food items that it can be used as a basic foundations. It can also be served as
accompaniments in various food items which play a vital role in moistening the foods. The
importances of sauce are:

 It enhances the taste, flavor, color and presentation of a dish.

 It makes the food items more palatable.
 It helps in digestion.
 It can be served as accompaniments.
 It provide moisture ness to the dish.
 It provide name to the dish.E.g Spaghetti Bolognaise.
 It adds the nutritive value to a food.

Qualities of a Sauce

 It should have a shine and a smooth texture.

 It should be nutritious and flavorful.
 There should not be any sign of lumps or uncooked starch
 Sauce should have a correct consistency i.e. not too thick but thick enough to coat the
food lightly.
 It should have a correct flavorings and seasonings.
 It should have a definite color of its type.

Some Thickening Agents used in a sauce

1. Roux: - Roux consist combination of equal quantity of flour and butter cooked till sandy
texture over a moderate heat. Basically there are three types of roux. They are;
a. White Roux: - Equal quantity of flour and butter cooked together till sandy texture
without coloring.
b. Blond roux: - Equal quantity of flour and butter cooked till sandy texture with a
moderate coloring.
c. Brown Roux: - Equal quantity of flour and butter cooked till sandy texture with a brown
coloring.
2. Beurremaine: - It consist equal quantity of flour and butter kneaded until smooth texture
like a paste.
3. Corn Flour: - Corn Flours can be diluted along with a cold water or stock or milk and
then added to sauce and cooked till the sauce is thickened.
4. Liaison: - It is the mixture of fresh cream and egg yolk. Liaison can be used for
thickening the veloute sauce which also adds the shining to the sauce.
5. Egg Yolk: - Egg yolks can be used for thickening and enriching the mayonnaise sauce
and hollandaise sauce.
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6. Blood: - Bloods are basically used as a thickening agent while cooking game items.

Classification of Sauce

According to the serving temperature, sauce can be classified as;

 Warm Sauce
 Cold Sauce

According to the nature of origin, sauce can be classified as;

 Mother Sauce/Primary Sauce

 Miscellaneous sauce/ Derivative Sauce

Basically there are six types of primary sauce, which are also known as mother sauce or basic
sauce. From these basic sauces, different other derivatives of sauces can be made which are also
known as secondary sauces.

Types of Mother Sauce

Roux Based Sauces Fat Based Sauces

 Béchamel(White) Sauce  Hollandaise (Warm) Sauce - Butter based

 Espagnole((Brown) Sauce  Mayonnaise (Cold) Sauce - Oil based
 Tomato Sauce
 Veloute Sauce

BECHAMEL SAUCE – It is white colored basic sauce prepared from white roux and milk
cooked to thick consistency and flavored with a clute’ onion(onion studed with a bay leaf, perrer
corn and cloves).

RECIPE CARD

Name of a dish : BÉCHAMEL SAUCE

QUANTITY: ONE LITER Recipe Card No: 1

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S. No. Ingredients Quantity Units

1. Butter 100 gm

2. Refined flour 100

3. Milk 2 LITER

4 White pepper &salt TO TASTE

5. Onion 1 NO.

6. Cloves 4-5 NO.

7. Bay leaf 1 NO.

8. chopped garlic 30 GM

9. mire poix 50 GM

10. bouquet garni 1 NO.

Method of Preparation:

 Melt the butter, add chopped garlic, mire poix and fry for a while.
 Add the flour make the white roux
 Add boiled milk and whisk properly.
 Add bouquet garni.
 Allow the mixture to boil. Skim the scum. Simmer for a while.
 Dip a spoon in the sauce. If the back of the spoon is coated with
sauce then the sauce is ready.
 Strain the sauce. Season it, re-boil and use the sauce.

Derivative of a Béchamel Sauce

a. Morney Sauce
 Béchamel
 Cream
 Egg yolk
 Grated Cheese
 Seasonings

Culinary Uses – Vegetables like-Chouxfleur Morney, egg and fish items.

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b. Cream Sauce
 Béchamel
 Fresh cream
 Butter
 Seasonings

Culinary Uses – Vegetables, fish and meats.

c. Parsley Sauce
 Béchamel
 Fresh cream
 Butter
 Chopped parsley
 Sesonings

Culinary Uses – Meat and Fish dishes.

d. Onion Sauce

 Béchamel
 Minced onion cooked in milk
 Nut meg powder
 Sesonings

e. Soubise Sauce

 Bechamel
 Sautéed minced onion
 Pepper
 Nut meg powder
 Sesonings

Culinary Uses – Boiled and poached eggs, fish, etc.

BROWN SAUCE – It is a rich sauce basically made from rich brown stock and brown roux flavored
with mire poix and bouquet garni.

RECIPE CARD

Name of a dish : ESPAGNOLE SAUCE

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QUANTITY: one Liter Recipe Card No: 2

S. No. Ingredients Quantity Units

1. Butter 100 GM

2. Garlic 10 GM

3. Chopped onion 10 GM

4 Carrot, leek, celery For mire-poix

5. Flour 100 GM

6. Brown Stock 2 LITER

7. Tomato Purée 50 ML

8. Salt & Pepper TO TASTE

9. Bouquet Garni 1 NO

Method of Preparation:

 Melt the butter, add chopped garlic, onion, carrot, leek, celery and
fry for a while.
 Add the flour make the brown roux
 Add the brown stock and tomato puree and bouquet garni and cook
for a while.
 Allow the mixture to boil. Skim the scum. Simmer for a while.
 Dip a spoon in the sauce. If the back of the spoon is coated
withsauce then the sauce is ready.
 Strain the sauce. Season it, re-boil and use the sauce.

Derivative of a Espagnole Sauce

a. Demi Glaze

It is a refined brown sauce which is prepared from 50% brown stock 50% brown sauce reduce to
half.
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b. Chasseur Sauce
 Demi glaze
 Sautéed chopped shallots
 Minced mushroom
 Tomato concasse
 Chopped parsley
 White wine
 Seasonings

Culinary Uses – Grilled meats and poultry.

c. Robert Sauce
 Demi glaze
 Chopped onion sautéed
 Butter
 Vinegar
 pepper
 Mustard powder to finish
 White wine
 Seasonings

Culinary Uses – Grilled and barbecued meats.

d. Devil/Diable Sauce
 Demi glaze
 Chopped shallots
 vinegar
 Reduced pepper corn
 Chopped parsley
 White wine
 Seaonings

Culinary Uses – Grilled fish and steaks.

e. Pepper Sauce
 Demi glaze
 Crushed pepper corn
 Red wine
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 Seasonings

Culinary Uses – Grilled tender loin steaks.

VELOUTE SAUCE – It is a basic sauce prepared from the white stock and blond roux thickened and
finished with a Liaison(mixture of egg yolk and fresh cream). Veloute basically derives its name from
stock by which it is made from.

RECIPE CARD

Name of a dish : VELOUTE SAUCE

QUANTITY: ONE LITER Recipe Card No: 3

S. No. Ingredients Quantity Units

1. Butter 100 GM

2. Refined flour 100 GM

3. White Stock 2 NOS

4 Salt & pepper TO TASTE

5. Mire Poix TO FLAVOR

6. Liaison TO FINISH

Method of Preparation:

 Make the blond roux in a sauce pan.

 Add the white stock, mix properly.
 Add mire poix flavoring.
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 Stir it and bring to boil, Skim the scum. Simmer for a while.
 Dip a spoon in the sauce. If the back of the spoon is coated with
sauce then the sauce is ready.
 Strain the sauce. Add the seasonings and sugar, re-boil and use
 Finish the sauce with the mixture of egg yolk and fresh cream called
as liaison.

Derivative of Veloutè Sauce

a. Supreme Sauce
 Chicken veloutè
 Egg yolk
 Fresh cream
 Chopped shallots
 Mushroom trimmings
 Lemon juice
 White wine
 Seasonings

Culinary Uses – Chicken items and soups.

b. Mushroom Sauce
 Supreme sauce
 Sliced bottomed mushroom
 Seasonings

Culinary Uses – Pastas and steaks.

c. Allemande Sauce
 Chicken veloutè
 Egg yolk
 Fresh cream
 Mushroom trimmings
 Lemon juice
 Seasonings

Culinary Uses – Poached chicken

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Aurora sauce

 Supreme sauce
 Tomato puree
 Seasonings

TOMATO SAUCE – Tomato sauce is a red kithen sauce with a piquant garlic flvor especially
served along with pasta items, egg, fish meats, etc. This sauce is basically made from brown
stock and blond roux with the addition of chopped tomato and flavored with bacon and tomato
concasse.

RECIPE CARD

Name of a dish : TOMATO SAUCE

QUANTITY: ONE LITER Recipe Card No: 4

S. No. Ingredients Quantity Units

1. Butter 100 Gm

2 Chopped garlic 1 Tbsp.

3. Sliced Bacon 50 Gm

4. Mirepoix 50 Gm

5. Flour 100 Gm

6. Chopped Tomato Concasse 500 Gm

7. Tomato Puree 100 Ml

8. Stock 2 liter

9. Salt/Pepper To Taste

Method of preparation:

 Heat butter in a pan and add chopped garlic.

 Make a blond roux along with mire poix vegetables and bacon
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trimmings.
 Add choped tomato concasse and cook for a while till it retins a red
color.
 Then add tomato puree to the sauce thus retaining a good red color
and creamy thick consistency.
 Then add the brown stock.
 Allow the mixture to boil. Skim the scum. Simmer for a while.
 Dip a spoon in the sauce. If the back of the spoon is coated with
sauce then the sauce is ready.
 Strain the sauce. Season it, re-boil and use.

Derivative of Tomato Sauce

a. Portuguese sauce
 Tomato sauce
 Tomato concassè
 Chopped garlic
 White wine
 Seasonings

Culinary Uses – Barbecued items.

b. Barbecue sauce
 Tomato sauce
 Tomato ketchup
 Vinegar
 Sugar
 Seasonings

Culinary Uses – Barbecued meats or fish or poultry or game.

c. Provençale sauce
 Tomato sauce
 Sautéed sliced mushroom
 Chopped parsley
 Chopped garlic
 Tomato concassè
 SugarSeasonings
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Culinary Uses – Fish and Shellfish

d. Nepolitaine sauce
 Tomato sauce
 Tomato concassè
 Herbs
 Seasonings

Culinary Uses – Pastas, Pizzas

e. Italienne Sauce
 Tomato sauce
 Demi glaze
 Chopped shallots
 Chopped mushroom
 Lean ham
 Finely chopped herbs
 Seasonings

Culinary Uses – Lamb and mutton meats

HOLLANDAISE SAUCE – It is a warm, yellow and a rich sauce obtained from the emulsion
of egg yolks and melted butter with the addition of reduce pepper corn in vinegar over a double
boiler. This sauce is best served with grilled and baked fish, steaks, chops, etc.

RECIPE CARD

Name of a dish : HOLLANDAISE SAUCE

QUANTITY: HALF LITER Recipe Card No: 5

S. No. Ingredients Quantity Units

1. Egg Yolk 1 NOS

2. Melted Butter 250 GM

3. Vinegar 15 ML
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4 Crushed Pepper Corn 1 TSP

5. Salt and Pepper A PINCH

Method of preparation:

 Melt the butter in a pan, put cursed pepper and reduce with vinegar.
 Now in a sauce pan, put the yolk of eggs and salt mix properly and
beat regularly with a whisk along with the drop wise of butter.
 Place the pan over another pan containing hot water (double boiling
method) then regularly beat the mixture.
 When the color becomes light the sauce is ready.
 Store the sauce in proper place.

Derivative of Hollandaise Sauce

a. Béarnaise sauce
 Hollandaise sauce
 Chopped tarragon
 Chervil
 Crushed pepper corn
 Vinegar
 Seasonings

Culinary Uses – Grilled fish and meats especially steaks.

b. Mustard sauce
 Hollandaise sauce
 Mustard powder
 Seasonings

Culinary Uses – Grilled meats

c. Maltaise Sauce
 Béarnaise sauce
 Whipped cream

Culinary Uses – Griled Chicken

d. Noisette sauce
 Béarnaise sauce
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 Nut brown cooked butter

Culinary Uses – Poached fish and sea foods..

MAYONNAISE SAUCE – The mayonnaise sauce is a basic cold sauce which is very rich,
thick and creamy in consistency,usually made by the emulsion of fats i.e. the salad oil or
olive oil, egg yolk, vinegar and seasonings.

RECIPE CARD

Name of a dish : MAYONNAISE SAUCE

QUANTITY: ONE LITER Recipe Card No: 6

S. No. Ingredients Quantity Units

1. Olive Oil or Salad Oil 500 ML

2. Egg Yolk 2 NO

3. Mustard Powder A PINCH

4 Vinegar FEW DROPS

5. Salt & Pepper TO TASTE

6. Sugar 1 tbs

Method of preparation:

 Put the yolk, sugar, salt pepper & mustard powder in a saucepan.
 Mix properly and beat regularly with a whisk along with the drop
wise of oil and vinegar. When the mixture becomes light, the sauce
is ready and can be stored in a freeze.

Derivative of a Mayonnaise Sauce

a. Tartare Sauce
 Mayonnaise sauce
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 Chopped gherkin
 Chopped onion
 Chopped parsley
 Tabasco sauce
 Chopped hard boiled egg white
 Seasonings

Culinary Uses – Fried Fish

b. Thousand Island Sauce

 Mayonnaise sauce
 Chopped pimento
 Chopped hard boiled egg white
 Chilly sauce
 Chopped gherkin
 Seasonings

Culinary Uses – Used in dressing of salads.

c. Garlic Mayonnaise
 Mayonnaise Sauce
 Crushed white bread
 Milk
 Chopped garlic

Culinary Uses – Garlic breads

d. Cocktail Sauce
 Mayonnaise sauce
 Tomato ketchup
 Tabasco sauce
 Cream
 Lemon juice

Culinary Uses – Shellfish items like- Shrimp Cocktail, Cocktail Sncks, etc.

Sauce Moistening Agent Thickening Agent Flavouring Agent Menu

Examples
Bechamel Milk White roux Mire Poix, Clute chicken ala
Sauce onion king
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Espagnole Brown stock Brown roux Mire Poix Boquet cicken

Sauce Garni, Tomato chasseur
puree
Veloute White Stock Blond roux Mire Poix, Boquet fish suprme
Sauce Garni
Tomato Brown stock Blond roux Mire Poix, Boquet Speghetti
Sauce Garni, Fresh Nepolitaine
Tomato, Tomato
Concasse, chopped
Garlic, Bacon, etc
Hollandaise melted butter Egg yolk Crushed Pepper Grilled Fish
Sauce Corn, Vinegar with
Béarnaise
Sauce
Mayonnaise Olive oil or Salad Egg yolk Mustard Powder, Oeuf
Sauce oil Vinegar, Pepper Mayonnaise
Powder

Soup

Soup is a solid food in form of liquid, which has been enhanced with the taste, flavor and color
of any solid food items. It consists of enriched blend of various meats, vegetables, herbs and
spices which is very, nutritious flavorful, tasty and easily digestible. In French classical menu
soup is served as a second course of a meal but in the modern menus soup can be served as a first
course of a meal which stimulate the appetite for the course to be followed and acts as an
appetizer also.

Portion of Soup: The standard portion of soup is 200-280ml.But the amount of soup to be served
depends upon the type of the soup and the standard of an organization.

 Thickening Agents: Roux, Cream, Flour, Corn Flour, Milk, Liaison, Puree, Cereals,
Pulses, Grains, and Egg etc.
 Flavoring Agents: Mire-poix, Bouquet Garni, Aromatic Herbs, Spices, Wines, and Spirits
etc.
 Garnishing Agents; Chopped Parsley, Grated Cheese, Fresh Cream, Croutons, chopped
coriander, Dice Food Items etc.

Points to be considered while preparing and serving soups:

 Clean, fresh and strong stock should be used.

 If thick soup is to be served, the portion should be small
 If there is a heavy entrée, the portion of soup should be small.
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 Soup should not consist of anything that requires much chewing.

 The accompaniments of soup should be of crispy character.
 The garnish of soup should be small and easily picked up by the soup spoon.
 Serve hot soups hot and cold soups chilled.
 Soups should always be moderately seasoned.
 Chilly vinegar, Soya sauce should be served along with every kind of Chinese soups.

Classification of Soup

According to the serving temperature of soup, it can be classified as;

a. Hot Soup
b. Cold Soup

According to the nature and type, soup can be classified as;

a. Thin Soup
b. Thick Soup

Beside these classifications, the world of soup has given next category of soup recognized as
International Soups, which become very popular all over the world due to its peculiar character,
flavour, taste and origin. International soups are originated in different countries and named after
different historical figures or narrating to some great happenings of the soups and may vary from
hot or cold to thick or thin.

Some examples of International soups along with its origin are as follows;

Name of soup Origin Country

French onion soup France

Mulligatawny soup India

Minestrone Soup Italy

Hot Thick Soups

Thick soups may be passed or unpased. The soup should have a smooth consistency. These are the soups
that are thickened by using any kinds of thickening agents like roux, eggs, corn flour, flour, starch etc.
These are of five types:

1. Cream Soups:

It is not the additions of cream in soups made its name cream soup. It is all about that the soup has a
creamy consistency. They are thickened with roux and flavoured with bouquet garni and mire-poix.
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Cream soups are finished with milk and can be made from puree of vegetables, fish, poultry, or meat etc.
These soups are garnished with chopped parsley, Croutons and a fresh cream. E.g. Cream Soup of
Tomato, Cream Soup of Chicken, Cream Soup of Mushroom etc.

2. Purée Soups:

Purée soups are made from those vegetables and pulses which have a self thickening capacity due to the
presence of ingredients and generally flavoured with the blend of ingredients used. But incase of it is to
be made from non-starchy vegetables like carrots, peas, pumpkin and green leafy vegetables etc,
additional thickening agents like roux, corn flour, wheat flour, sauce, etc are necessary to be added in
order to give a thick consistency. These soups are garnished with chopped parsley and croutons. E.g.
Purée St. Germain, Lentil Purée Soup, Purée of potatoes.

3. Velouté Soups:

The basic recipe for velouté is blond roux plus white stock with other flavouring agents like bouquet garni
and mirepoix. Velouté soups are generally finished with liaison (Mixture of Egg yolk and Cream) as it
enhances the taste, flavour and gives a good shining. These soups are garnished with chopped parsley and
the dice cut of the food items used in making soup. E.g. Chicken Velouté Soup, Mushroom Velouté
Soup,etc.

4. Bisque Soups:

These are very rich and thick soups originated from France which are made from puree of shellfish and
thickened with cream of rice or pearl barley. A small amount of wine or spirits may also be added to
enhance the flavour and taste. These soups are garnished with chopped parsley and boiled rice. E.g.
Crayfish Bisque, Lobster Bisque, Prawn Bisque, tomato Bisque etc.

5. Chowder Soups:

These are thick and heavy American soups, owing their consistency with the addition of potato. Chowder
may consist of potato, onion, bacon and seafood with milk or tomato base. These soups are garnished
with chopped parsley and potato chips. E.g. Seafood Chowder, Oyster Chowder, Corn Chowder, etc.

Hot Thin Soups

These soups have thin consistencies which are very nutritious and flavorful. They are clear, highly
flavored and prepared without any use of starch. These are the soups that are not thickened by any
thickening agents. These are of two types:

1. Consommé Soups (Passed Soups):

Consommé is derived from word “Consummate” which means to bring into perfect. These are richly
flavored clear soups with the amber color. The base is stock of beef, mutton or chicken to which raw
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minced meat is added along with finely diced or chopped carrots, onions, celery, seasonings and egg
whites along with the shell which act as a clarifying agent. It is then brought to boil and simmered. The
soup is strained through a muslin cloth or using a conical strainer. These soups are garnished with a
chopped parsley and grated cheese. E.g. Mutton consommé, Beef Consommé, consommé Celestine,
consommé Vermicelli, consommé xevere, etc.

2. Broth Soups (Un-passed Soups):

Broths are un-passed cloudy soup that contains a mixture of vegetables, meat, chicken etc. These are cut
in regular shapes as these soups are served without straining. Bouillon is more or less the same except that
it is clearer and has a strong meaty flavor. These soups are garnished with chopped parsley and the dice
cut of food items that are used in preparing broths. E.g. Chicken Broth, Vegetable Broth etc.

Cold Thick Soups

As the name suggests, these are soups that are served chilled. After the preparation these soups are
allowed to cool down very rapidly and kept in a refrigerator for sometime and served cold or chilled.
Various types of vegetables and fruits may be used for preparing these soups with addition of some starch
or corn flour as a thickening agents. Cream may also be added to give the correct consistency. E.g.
Sundown Soup, Cilantro Soup, Cold Fruit Soup etc.

Cold Thin Soups

These soups allowed to cool down after the preparation and then chilled. They should be served
chilled. For example- Gaz Pacho, Cold Consommé, etc.

SOME BASIC SOUPS

Types of Moistening Thickening Flavoring Garnishes Examples

Soup Agent Agent Agent
Consommé Stock, Water None Minced meat, Chopped Consomme
Bouquet Parsley, Celestine
Garni, etc Grated
Cheese
Broth Stock, Water None Meat, Mire Dice cut Scotch Broth,
Poix, Bouquet meats or vegetable
Garni, etc vegetables, Broth
chopped
parsley
Cream Soup Milk, White White roux Mire Poix, Fresh Cream, Crème Des
Stock Bouquet Garni Chopped Celery
Parsley
Puree Soup White Stock Floor, Starch Mire Poix, Crutons, Puree St.
Roux, or itself Bouquet Chopped Germain
Garni, etc Parsley
Veloute Brown Stock Blond Roux, Mire Poix, Finished with Chicken
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Soup Bouquet Liaison Veloute Soup

Garni, etc
Bisque Soup Brown Stock, Cream of rice, Wines, Spirits Chopped Shrimp
Water Pearl Barley Parsley, Bisque
Boiled rice,
etc
Chowder Milk,Water Potato Bacon, Sea Chopped Sea Food
Soup Foods Parsley, Chowder,
Potato Chips Corn
Chowder

ACCOMPANIMENTS AND GARNISHES

Accompaniments

Food items served along with the main dish are known as accompaniments. In other words,
accompaniments are those foods or side courses which accompany the main or principal dish
thus enhancing the blend of flavor, taste and the color contrast. They are generally flavored food
or sauces, vegetables, salads, meat items, cheese or bread, etc which make a complete dish. If
accompaniments are matched correctly with a dish, it brings about a little extra presentation of
the meal. These foods are also added to the bulk of the dishes and give greater satisfaction,
improve the safety value and enhance the taste. Generally the features of the accompaniments are
as follows:

 It enhances the flavor.

 It helps to moisten the food.
 It may enhance the color and taste of the food.
 It enhances the presentation of the dish.

Some food items and their common accompaniments

1. Appetizers and Juices:

 Grapes - Castor Sugar.
 Melon - Castor Sugar and Ginger powder.
 Oysters - Tabasco Sauce, Brown Bread and Butter, Lemon.
 Caviar - Hot Buttered break fast toast.
 Smoked Salmon- Brown Bread and Butter.
 Tomato juice - Worcestershire Sauce.
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2. Soups:
 Puree Soups - Cruton, Chopped Parsley.
 Crème Soups - Bread items and butter.
 Veloute Soup - Bread items and butter.
 Consommé - Bread items and butter.
 Broth - Bread items and butter.
 French Onion Soup- Slices of dry French bread, Parmesan Cheese.
 Ministrone Soup - Parmesan Cheese.

3. Fish Dishes:
 Fried Fish - Tartare Sauce, Chilli Mayonnaise, Lemon Wedge, Potato
Chips, etc.
 Crumb Fried Fish - Tomato Sauce.
 Fish A’la Orly - Tomato Sauce, Crispy Skin Potato
 Grilled Fish - Tartare Sauce and Hollandaise Sauce.
 Poached Fish - Hollandaise and Egg Sauce.
 Cold Lobster - Mayonnaise Sauce.

4. Meat Dishes:
 Steaks - Pepper Sauce, Brown Sauce, Béarnaise Sauce, Sautéed Vegetables
etc.
 Roast Beef - Yorkshire pudding, Roast Gravy.
 Roast Lamb - Mint Sauce and Roast Gravy.
 Roast Mutton - Onion Sauce and Roast Gravy.
 Roast Pork - Apple Sauce and Roast Gravy.
 Cold Meats - Mustard, Pickles, Chutneys.

5. Poultry and Game Dishes:

 Roast Chicken - Bread sauce, Roast Gravy, Roast Potato.
 Roast Duck - Sage and onion Stuffing, Apple Sauce, Roast Gravy.
 Roast Turkey - Herbs Stuffing with Cane Berry Juice, Roast Gravy.

6. Vegetable Dishes:
 Hot Served Vegetables - Hollandaise Sauce and Melted Butter.
 Cold Served Vegetables - Mayonnaise Sauce or Vinaigrette Sauce.

Garnishes
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Food items placed around or on the main dish to enhance the presentation are known as garnish.
It is added is in such a way that principal dish will get the adornment or relish. This is the final
addition of the dish. It is not the part of the food item but is used to decorate the food. Garnish
can be raw or cooked. a careful selection of garnish that have flavor, color and eye appeal ness
and it is accepted as a finished and final product to serve the guests. The purpose of garnishing
foods is to supply some appropriate and suitable adjunct to the dish.

Basically there are two types of garnishes simple and compound garnishes. Simple garnish
consists single element where as the compound garnish implies the number or combination of
ingredients to blend and complement the appearance of the dishes. Garnish helps to improve the
color and the presentation of the principal dishes thus enhancing the eye appeal ness.

Some food items and their garnishes are as follows:

 Tomato Juice Lemon Wedge

 Shell Fish Cocktail Parsley, Lemon Boiled egg.
 Fruit Cocktail Cherry
 Puree Soups Croutons, Chopped Parsley.
 Crème Soup Cream Chopped Parsley.
 French Onion Soup Grated Parmesan Cheese.
 Fried Fish Lemon Wedge, Parsley Bunch.
 Grilled Meats Straw Potatoes.
 Stews Diced vegetables, Grilled Tomatoes.
 Roasts items Salads, orange, greens, etc.
 Sandwich Lettuce, olive or cherry.
 Tandoori Chicken Sliced onion, green chili, lemon slice.
 Kebab Onion Rings, Chutneys and lemon wedge.
 Pulaos Silver foils, fried cashew nuts and onions.
 Masala Fish Lemon Wedge and Corianders.
 Dals Corianders Leaves, Red chilly whole, Julienne ginger, etc.