• A clear, thin liquid flavored by soluble
substances extracted from meat,
poultry, and fish: and their bones,
and from vegetables and seasonings

• Most basic preparations found in
professional kitchen.


Chicken Stocks • Made from the chicken bones .

White Stock • Made from beef or veal bones .

. Brown Stock • Made from beef or veal bones that have bee brown in an oven.

Fish Stock • Made from fish bones and trimmings left over after filleting .

chicken. veal. . INGREDIENTS IN PREPARING STOCKS 1. Bones most of the flavor and body of stocks are derived from the bones of beef. fish and pork.

french term for the combination of coarsely chopped onions. carrots and celery used to flavor stocks. Mirepoix . . INGREDIENTS IN PREPARING STOCKS 2.

Acid products . INGREDIENTS IN PREPARING STOCKS 3.Acid helps dissolve connective tissues. and extract flavor and body from bones .

Scraps and left-overs . and appropriate to the stock being made. . INGREDIENTS IN PREPARING STOCKS 4.scraps may be used in stocks if they are clear. wholesome.

Seasonings and spices .adds flavor and aroma . INGREDIENTS IN PREPARING STOCKS 5.

Bouquet garni .assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock . INGREDIENTS IN PREPARING STOCKS 6.

Cooking Time for Stock STOCK APPROXIMATE COOKING TIME White beef stock 8 – 10 hours White and brown veal 6 – 8 hours stock poultry stock 3 – 4 hours Fish stock 45 minutes – 1 hour Vegetables stock 45 minutes – 1 hour Depending on the specific ingredients and the size of vegetables cut .


• An international dish that can be prepared as an appetizer. consistency. appearance and aroma. depending upon the ingredients and the size of the portion. . • Soups are based on stocks added with other ingredients for variety of flavor. seafood or vegetables. as a complete meal. SOUPS • Liquid food consisting mainly of a broth of meat. or as a dessert.


Clear Soup • They are soups based on a clear. unthickened broth or stock. .

flavorful stock or broth that has been clarified to make it perfectly clear and transparent. • Consommé‘ – rich. or poultry. meat. Kinds of Clear Soup • Broth and bouillon – simple clear soup without solid ingredients. • Vegetable Soup – clear seasoned stock or broth with the addition of one or more vegetable. .

rice. Thick Soup • soup that are thickened to provide a heavier consistency. • Thickens by adding ingredients to the stocks such as potatoes. and or other items containing starch .

plus milk. • Bisques (‘bisk) – are thickened soups made from shellfish. Kinds of Thick Soup • Cream soup – are soups thickened with roux or other thickening agents. • Puree – Made thicker by adding more of the vegetable pulp than the needed for cream soup.or cream. • Chowder – are hearty soups made from fish. shellfish or vegetables usually contain milk and potatoes • Veloutes – soup thickened with egg. butter and cream .

B. fruit. Dessert soup A. Osheriku – a Japanese asuki bean soup C. Other Types of Soup a. and tapioca pearl served hot or cold. Ginataan – a Filipino soup made from coconut milk. milk. Tonge sui – a Chinese soup .

c. Cold soup – Is variations on the traditional soup wherein the temperature when served is kept at or below temperature . Fruit Soup – can be served hot or cold depending on the recipe where dried fruits are used like raisins and prunes. Other Types of Soup b. sweet or savory dumplings. spices or alcoholic beverages like brandy and champagne. Fruit soup may include milk.

mushrooms. leak) • Onion • Garlic • Water • Eggs . beef. turnips. fish) • Salt • Pepper • Vegetables (carrots. pork. string beans. celery. tomatoes. lamb. Ingredients for Soup • Meat (chicken.

shredded vegetables. egg. pimiento strips) . convenience products) • Butter • Cream • Garnishes (slices of lemon. Ingredients for Soup • Cornstarch • Seasoning (MSG.

Quick nourishment in snack meal. Soup is an everyday dish furnishing pleasant warmth to chilled body. 2. . Stimulate appetite. Importance of Soup 1. 4. 3. Provide wholesome nourishment because of endless variety and ingredients.

Select your protein based 4. 2.Basic Principles of Preparing Soup 1. Starting with cold water. Simmering 5. Cutting vegetables to appropriate size for the type of stock 3. Skimming .


SAUCES • Flavorful liquid. usually thickened that is used to season. flavor and enhance other foods. • One of the important components of a dish .

Basic Sauces for Meat. and Fish • White Sauce – Basic ingredient is milk which is thickened with flour enriched with butter . Vegetables.

Vegetables. and Fish • Veloute Sauce – Its chief ingredients are veal.Basic Sauces for Meat. chicken and fish broth thickened with blonde roux – Roux • Cooked mixture of fat and flour .

Vegetables. lemon juice and cayenne. egg yolks.Basic Sauces for Meat. . and Fish • Hollandaise – It is rich emulsified sauce made from butter.

and Fish • Brown sauce/Espagno le – It is a brown roux-based sauce made with margarine or butter. Vegetables. flavor and brown stock .Basic Sauces for Meat.

Basic Sauces for Meat. Vegetables. and Fish • Tomato – It is made from stock (ham/pork) and tomato products seasoned with spices and herbs .

covered. and placed in the refrigerator to chill. . VARIATION OF SAUCES • Hot Sauces • Made just before they are to be used • Cold Sauces • Cooked ahead of time. then cooled.

margarine. Thickening Agents • Fat – (butter.vegetable oil) • Flour .