STO CK S , S A U C E S A ND

SOUPS
E F AE C. PA NGAN, M BA
PREPARED BY : CYRIN
STOCKS
• MAY BE DEFINED AS CLEAR, THIN (THAT IS UNTHICKENED) LIQUID FLAVORED BY SOLUBLE SUBSTANCES
EXTRACTED FROM THE MEAT, POULTRY, FISH AND THEIR BONES, AND FROM THE VEGETABLES AND
SEASONINGS. IT IS THE BASIC FOUNDATION IN SOUPS AND SAUCES AND OTHER COOKING METHODS. IN
FRENCH IT IS CALLED “FONDS DE CUISINE”.

• A GOOD STOCK IS THE FOUNDATION OF SOUPS, SAUCES AND MOST BRAISED FOODS AND STEWS.
BASIC INGREDIENTS

• BONES – ARE THE MAJOR INGREDIENTS OF STOCKS. MOST OF THE FLAVOR AND BODY OF THE STOCK IS
DERIVED FROM THE BONES OF BEEF, VEAL, CHICKEN, FISH AND OCCASIONALLY LAMB, PORK, AND GAMES.
THE KIND OF BONE USED DETERMINES THE KIND OF STOCK.
BASIC INGREDIENTS

• MEAT – BECAUSE OF ITS COST, MEAT IS RARELY USED IN STOCK MAKING ANYMORE. A BROTH IS
PRODUCED AS A RESULT OF SIMMERING MEAT OR POULTRY. THIS BROTH CAN BE USED LIKE STOCK.
BASIC INGREDIENTS
• MIREPOIX - COMBINATIONS OF AROMATIC VEGETABLES LIKE ONIONS, CARROTS, AND CELERY. IT IS THE
BASIC FLAVORING PREPARATION THAT IS USED IN ALL AREAS OF COKING NOT ONLY FOR FLAVORING
STOCKS, BUT ALSO FOR SAUCES, SOUPS, MEAT, POULTRY, FISH AND VEGETABLES.

• A WHITE MIREPOIX IS MADE WITHOUT CARROTS, IS USED WHEN IT IS NECESSARY TO KEEP THE STOCK
AS COLORLESS AS POSSIBLE, MUSHROOM TRIMMING MAY BE ADDED TO WHITE MIREPOIX WHEN COST
PERMITS. IT IS A GOOD IDEA TO INCLUDE SOME LEEKS IN PLACE OF ONIONS AS THEY GIVE EXCELLENT
FLAVOR.
 
CUTTING MIREPOIX

• CHOP THE VEGETABLES COARSELY INTO RELATIVELY UNIFORM-SIZED PIECED. SOME MIREPOIX IS RARELY
SERVED. IT IS NOT NECESSARY TO CUT IT NEATLY.

• THE SIZE DEPENDS ON HOW LONG IT IS COOKED. IF THE MIREPOIX IS COOK A LONG TIME AS IN
BEEF STOCK, CUT INTO LARGE PIECES (1 – 2 INCHES.). CUTTING INTO SMALL PIECES IS NECESSARY FOR
RELEASING FLAVORS IN A SHORT TIME, AS WHEN USED FOR FISH STOCK.
BASIC INGREDIENTS
• ACID PRODUCTS – ACID HELPS DISSOLVE CONNECTIVE TISSUE. THUS, THEY ARE SOMETIMES USED IN
STOCK MAKING TO EXTRACT FLAVOR AND BODY FROM BONES.

• TOMATO PRODUCTS CONTRIBUTE FLAVOR AND SOME ACID TO BROWN STOCKS. THEY ARE NOT USED FOR
WHITE STOCKS, BECAUSE THEY WILL GIVE UNDESIRABLE COLOR. WHEN MAKING BROWN STOCKS, BE
CAREFUL NOT TO ADD TOO MUCH TOMATO BECAUSE THIS MAY MAKE THE STOCK CLOUDY.

• WINE IS OCCASIONALLY USED, ESPECIALLY FOR FISH STOCKS. ITS FLAVOR CONTRIBUTION IS PROBABLY
MORE IMPORTANT THAN ITS ACIDITY.

• 
BASIC INGREDIENTS

• SCRAPS AND LEFTOVERS – SCRAPS MAY BE USED IF THEY ARE CLEAN, WHOLESOME AND APPROPRIATE
TO THE STOCK BEING MADE.
BASIC INGREDIENTS
• SEASONINGS AND SPICES
• SALT – IS USUALLY NOT ADDED WHEN MAKING STOCKS. IF SALT HAVE BEEN ADDED, IT MIGHT BECOME TOO
CONCENTRATED.. SOME CHEFS SALT STOCKS VERY LIGHTLY, BECAUSE THEY FEEL IT HELPS IN EXTRACTING
FLAVOR.
• HERBS AND SPICES SHOULD BE USED LIGHTLY. THEY SHOULD NEVER DOMINATE A STOCK OR HAVE A
PRONOUNCED FLAVOR .HERBS AND SPICES USUALLY TIED IN CHEESECLOTH BAG CALLED SACHET. IT IS TIED
WITH A STRING TO THE HANDLE OF THE STOCK POT SO IT CAN BE REMOVED EASILY AT ANY TIME.
 
COMMONLY HERBS USED IN STOCKS

• BOUQUET GARNI – IS ANOTHER IMPORTANT TERM, GENERALLY USED FOR A SACHET THAT CONTAINS NO SPICES, BUT ONLY HERBS,
SUCH AS PARSLEY, THYMES, BAY LEAF. THE WORD “BOUQUET” DERIVES FROM THE PRACTICE OF TYING FRESH HERBS IN A BUNDLE
WITH STRING RATHER THAN IN CHEESECLOTH. THIS CANNOT BE DONE WITH DRIED LEAVES.

• THYME
• BAY LEAVES
• PEPPERCORNS
• PARSLEY STEMS
• CLOVES (WHOLE)
• GARLIC ( OPTIONAL)
BASIC INGREDIENTS

• FONDS – IN ITS BASIC FORM IS THE CARAMELIZED OR CRUSTED PORTION OF COOKED MEATS AND
VEGETABLES FROM THE SUGARS PRESENT IN THE INGREDIENTS. NORMALLY FORMED THROUGH DRY HEAT
OR PAN ROASTING.

• 
EQUIPMENT FOR MAKING STOCKS
• STOCK POT OR STEAM JACKETED KETTLES – TO STOCK SHOULD BE ONE-HALF TO THREE-QUARTER FULL. IT IS
NOT EFFICIENT TO MAKE A SMALL AMOUNT OF STOCK IN A LARGE POT.
• CLEAVER OR MEAT SAW – USE FOR CUTTING THE BONES
• LONG HANDLED SPOON – FOR STIRRING
• SKIMMER – FOR REMOVING SCUM
• CHINA CUP WITH CHEESECLOTH – FOR STRAINING THE STOCKS
• FRENCH KNIFE AND CHOPPING BOARD – FOR PREPARING THE VEGETABLES.
CLASSIFICATION OF DIFFERENT STOCKS

• WHITE STOCK – IS MADE BY GENTLY SIMMERING POULTRY, BEEF OR FISH BONES. IT IS VERY PALE IN
COLOR AND LIGHTLY FLAVORED STOCK. THE AROMATICS IN THE WATER ARE APPROPRIATE TO EXTRACT
THE WATER-SOLUBLE PROTEINS THAT PROVIDE FLAVOR AND BODY. IT IS A CLEAR AND COLORLESS
LIQUID.

• BROWN STOCK – IS MADE BY BROWNING MEATS AND BONES OF BEEF, VEAL AND GAME THROUGH
ROASTING AND AROMATIC VEGETABLES. IT IS AN AMBER LIQUID.

• FUMET OR FISH STOCK – IS MADE WITH FISH BONES WHICH BONES AND MIREPOIX ARE ALLOWED TO
COOK BEFORE THE LIQUID IS ADDED. THIS TECHNIQUE IS KNOWN AS THE SWEATING METHOD. IT IS
HIGHLY FLAVORED STOCK.
CLASSIFICATION OF DIFFERENT STOCKS
• COURT BOUILLON – IS AN AROMATIC VEGETABLES BROTH THAT COMMONLY USED IN POACHING FISH BUT ALSO BE USED
FOR COOKING VEGETABLES THAT ARE SUPPOSED TO BE SERVED CHILLED. IT USUALLY HAS WINE OR VINEGAR.

• THE PHRASE “COURT BOUILLON” LITERALLY MEANS A SHORT BOILING. IT CAN REFER TO A VARIETY OF STOCKS; ALL MADE
LESS THAN 30 MINUTES. THE PROCEDURE IS TO PLACE VARIOUS VEGETABLES. HERBS AND LIQUID IN WATER, COOK
COVERED TO GET THE FLAVORS INTO THE WATER, STRAIN THEN USE.

• VEGETABLES A LA GRECQUE ARE USUALLY FOUND ON AN HORS D’OEUVRE TABLE. THEY MAKE AN EXCELLENT FIRST COURSE,
ARE A GOOD WAY OF PRESERVING RIPE VEGETABLES, AND CAN BE PART OF A SALAD.

• ESSENCE – IS ESSENTIALLY SIMILAR TO A FUMET, BUT IT HAS USES HIGHLY AROMATIC PRODUCTS LIKE MORELS (AN
EDIBLE MUSHROOM WITH A BROWN PITTED SPONGY CAP. ALSO CALLED SPONGE MUSHROOM) AND CELERY.
CLASSIFICATION OF DIFFERENT STOCKS
• GLAZE – IS MADE BY CONTINUED REDUCTION THAT REQUIRES A CONSISTENCY LIKE SYRUP OR A JELLY. THE FLAVOR IS HIGHLY CONCENTRATED.
• -A GLAZE IN COOKING IS A COATING OF A GLOSSY, OFTEN SWEET, SOMETIMES SAVOURY, SUBSTANCE APPLIED TO FOOD TYPICALLY BY DIPPING, DRIPPING, OR WITH A BRUSH. EGG
WHITES AND BASIC ICINGS ARE BOTH USED AS GLAZES. THEY OFTEN INCORPORATE BUTTER, SUGAR, MILK, AND CERTAIN OILS.

• MEAT GLAZE – OR GLAZE DE VIANDE IS A GELATINOUS REDUCTION OF BROWN STOCK. THE QUALITY IS DUE TO THE GELATINOUS CONTENT OF THE BONES USED IN PREPARING BROWN
STOCK.

• IT IS USED TO STRENGTHEN THE FLAVOR AND CONSISTENCY OF SAUCES AND OTHER CULINARY PREPARATIONS. IT IS ALSO USED TO COAT SPECIAL DISHES BEFORE SERVING AND
TO IMPROVE THEIR FLAVOR AND APPEARANCE. 

• MEAT GLAZE IS DONE BY REDUCING BROWN STOCK IN A LARGE SAUCE PAN OR POT ON THE RANGE. THE STOCK SHOULD BE SIMMERED SLOWLY AND THEN TRANSFERRED TO A SMALLER
SAUCE PAN, OR POT AS IT REDUCES. THE POT SHOULD BE SELECTED TO HOLD THE AMOUNT OF STOCK USED . AT EACH CHANGE OF CONTAINER, IT SHOULD BE CAREFULLY STRAINED.

• EACH SUCCESSIVE REDUCTION WILL MAKE THE GLAZE HEAVIER IN CONSISTENCY. THIS HEAT SHOULD BE REDUCED AS THE PRODUCT BECOMES HEAVIER SO THAT IT WILL NOT BURN. IF
HEAVY-BOTTOM POTS ARE AVAILABLE, THEIR USE IS RECOMMENDED.

• WHEN SUFFICIENTLY REDUCED, THE GLAZE SHOULD BE THICK ENOUGH TO COAT A SPOON. IT SHOULD BE COOLED AND STORED FOR FURTHER USE AND BE TIGHTLY COVERED TO
PREVENT DEHYDRATION OR DRYING OUT. IT MAY BE KEPT FOR A CERTAIN PERIOD WITHOUT SPOILAGE. WHEN SMALL AMOUNTS ARE PREPARED, REFRIGERATION IS NOT NEEDED. SALT
IS NOT USED IN PREPARING THE STOCK. AS THE LIQUID IS REDUCED BY EVAPORATION, ITS SALT CONTENT REMAINS THE SAME AND THE FINISHED PRODUCT WOULD MAKE A
DISAGREEABLE TASTE.
CLASSIFICATION OF DIFFERENT STOCKS

• REMOUILLAGE – IS MADE FROM BONES THAT HAVE ALREADY BEEN USED. THIS STOCK IS LESS STRONG
SINCE IT IS A SECOND STOCK. IT IS USUALLY REDUCED TO MAKE A GLAZE.

• BROTH OR BOUILLON – IS A LIQUID THAT IS PRODUCED FROM SIMMERING, MEATS. IT MAY BE USED AS A
BASIS FOR SOUPS, STEWS AND BRAISES,IT CAN BE ALSO USED AS A SOUP.
USES OF VARIOUS STOCKS

• AS A BASE FOR SOUPS AND SAUCES

• AS A BASE FOR STEWS AND BRAISE
• AS A COOKING MEDIUM FOR VEGETABLES AND GRAINS.
PRINCIPLES AND TECHNIQUES OF PRODUCING STOCKS
• COOK STOCK SLOWLY-SIMMERED, NEVER BOIL. BOILING MAKES A CLOUDY STOCKS.
• NEVER COVER STOCKS WHILE IT IS COOKING. YOU NEED TO EVAPORATE SOME OF THE STOCK TO
CONCENTRATE THE FLAVOR.

• CAREFULLY SKIM AND DEFAT THE STOCKS.

• COOL THE STOCK QUICKLY. REFRIGERATE PROMPTLY.
• AVOID USING TOO MUCH SEASONING OR ANY FOOD WHICH HAS STRONG OR BITTER FLAVOR AS THESE
WILL OVERPOWER THE CHARACTERISTIC FLAVOR OF MEAT STOCK.
PRINCIPLES AND TECHNIQUES OF PRODUCING STOCKS
• DO NOT USE STARCHY SUBSTANCES SUCH AS OLD GRAVY, SAUCE OR BREAD SINCE THESE WOULD SOUR THE STOCK. SALTED MEAT OR
VERY FAT MEAT SHOULD NEITHER BE USED.

• IN SEASONING STOCKS, IT IS BETTER TO USE WHOLE SPICES LIKE PEPPER CORNS AND ALL OTHER SPICES LIKE CORIANDER, CELERY
SEEDS AND BAY LEAF BUT ONLY IN SMALL QUANTITIES SINCE THEY ARE STRONG SPICES.

• MACE, PAPRIKA AND CAYENNE SHOULD BE ADDED IN SMALL PINCHES. SALT SHOULD BE USED SPARINGLY AS THE STOCK MAY BE
REDUCED AND THEREFORE CONCENTRATED.

• BE SURE TO USE BOUQUET GARNI – AN ONION STOCK WITH CLOVES FOR FLAVORING PURPOSES.
• WHEN PREPARING FOOD WITH THE STOCKPOT ALWAYS BLANCH BONES FOR WHITE STOCK. CHOP ALL BONES AND LEAVE THE
VEGETABLES WHOLE TO AVOID CLOUDING. THEN COVER ALL INGREDIENTS WITH COLD WATER AND BRING TO BOIL. LOWER HEAT AND
SIMMER GENTLY.
QUIZ!!!!!

• WRITE TRUE IF THE STAMENT IS CORRECT AND FALSE IF THE STATEMENT IS INCORRECT
• A GOOD STOCK IS THE FOUNDATION OF SOUPS, SAUCES AND MOST SAUTÉED FOODS AND BAKED PRODUCTS.
• STOCKS - COMBINATIONS OF AROMATIC VEGETABLES LIKE ONIONS, CARROTS, AND CELERY. IT IS THE BASIC FLAVORING PREPARATION THAT IS USED
IN ALL AREAS OF COKING NOT ONLY FOR FLAVORING STOCKS, BUT ALSO FOR SAUCES, SOUPS, MEAT, POULTRY, FISH AND VEGETABLES.

• A BROWN MIREPOIX IS MADE WITHOUT CARROTS, IS USED WHEN IT IS NECESSARY TO KEEP THE STOCK AS COLORLESS AS POSSIBLE, MUSHROOM
TRIMMING MAY BE ADDED TO WHITE MIREPOIX WHEN COST PERMITS. IT IS A GOOD IDEA TO INCLUDE SOME LEEKS IN PLACE OF ONIONS AS THEY
GIVE EXCELLENT FLAVOR.

• POTATOES PRODUCTS CONTRIBUTE FLAVOR AND SOME ACID TO BROWN STOCKS. THEY ARE NOT USED FOR WHITE STOCKS, BECAUSE THEY WILL
GIVE UNDESIRABLE COLOR. WHEN MAKING BROWN STOCKS, BE CAREFUL NOT TO ADD TOO MUCH TOMATO BECAUSE THIS MAY MAKE THE STOCK
CLOUDY.

• COURT BOUILLON – IS AN AROMATIC VEGETABLES BROTH THAT COMMONLY USED IN POACHING FISH BUT ALSO BE USED FOR COOKING VEGETABLES
THAT ARE SUPPOSED TO BE SERVED CHILLED. IT USUALLY HAS WINE OR VINEGAR.

• THE PHRASE “COURT BOUILLON” LITERALLY MEANS A SHORT BOILING. IT CAN REFER TO A VARIETY OF STOCKS; ALL MADE LESS THAN 5 MINUTES.
THE PROCEDURE IS TO PLACE VARIOUS VEGETABLES. HERBS AND LIQUID IN WATER, COOK COVERED TO GET THE FLAVORS INTO THE WATER, STRAIN
THEN USE.

• BEEF A LA GRECQUE ARE USUALLY FOUND ON AN HORS D’OEUVRE TABLE. THEY MAKE AN EXCELLENT FIRST COURSE, ARE A GOOD WAY OF
PRESERVING RIPE VEGETABLES, AND CAN BE PART OF A SALAD.

• GLAZE – IS ESSENTIALLY SIMILAR TO A FUMET, BUT IT HAS USES HIGHLY AROMATIC PRODUCTS LIKE MORELS (AN EDIBLE MUSHROOM WITH A
BROWN PITTED SPONGY CAP. ALSO CALLED SPONGE MUSHROOM) AND CELERY.

• ESSENCE – IS MADE BY CONTINUED REDUCTION THAT REQUIRES A CONSISTENCY LIKE SYRUP OR A JELLY. THE FLAVOR IS HIGHLY CONCENTRATED.
• A GLAZE IN COOKING IS A COATING OF A GLOSSY, OFTEN SWEET, SOMETIMES SAVOURY, SUBSTANCE APPLIED TO FOOD TYPICALLY BY DIPPING,
DRIPPING, OR WITH A BRUSH. EGG WHITES AND BASIC ICINGS ARE BOTH USED AS GLAZES. THEY OFTEN INCORPORATE BUTTER, SUGAR, MILK, AND
CERTAIN OILS.