Food Preparation

• Begin: Soups, Stocks, and Sauces

• Elements of Stocks

By: Emmery Balbas

 Warm up
HOSP CA1:5 & 6 17
What is a stock?
 Stocks

* A flavorful liquid made by gently simmering bones

and/or vegetables in a liquid to extract their flavor,
aroma, color, body and nutrients

*chef’s building blocks because they form the base

for many soups and sauces

© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF)

and published by Pearson Education, Inc. All rights reserved.
 Stocks
▪ A stock is a flavorful liquid made by gently simmering
bones and/or vegetables.
▪ This process extracts the flavor, aroma, color, body, and
nutrients of the ingredients.
▪ Stocks are often called the chef’s “building blocks.”
▪ They form the base for many soups and sauces.
▪ Some stocks can take up to 24 hours to properly cook,
but stocks are one of the most cost-effective ways to use
vegetables, meat, and fish trimmings.

4
 The Essential Parts
of Stock
▪ There are four essential parts to all stocks:
▪ A nourishing element
▪ A liquid, most often water
▪ Mirepoix (meer-PWAH)
▪ Aromatics

5
 Mirepoix
▪ A French word that refers to the mixture of coarsely
chopped onions, carrots, and celery that provide a flavor
base for stock.
▪ 50% Onions
▪ 25% Carrots
▪ 25% Celery
▪ For a white sauce, carrots are sometimes replaced with
leeks, and chopped mushrooms.

6
 Aromatics
▪ The herbs, spices, and flavorings that create a savory
smell.
▪ Bouquet Garni (boo-KAY gahr-NEE): French for a “bag of
herbs,” is a bundle of fresh herbs tied together with butchers
twine.
• Uses herbs like thyme, parsley, bay leaf
• By using this aromatic, small leaves fall off the stems and
remain in the sauce.
▪ Sachet d’espices (sah-SHAY day-PEESE): Truly is a bag of
herbs such as parsley, dried thyme, bay leaf, cracked
peppercorns, tied together in a cheesecloth bag.
• The cheesecloth allows the flavors to release into the soup
but not the leaves.
• Not necessary if the sauce is going to strained
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 Bones/ Nourishing Element
Bones – major ingredient
▪ Chicken stock – chicken bones
▪ White stock – beef, veal, pork bones
▪ Brown stock – beef, veal browned in an oven.
▪ Fish stock – fish bones and trimmings from fillet
▪ Fumet – often used for flavorful fish stock made with
wine.
 stocks
▪ Bouillon – in french cuisine, is a simply “broth”, made by
simmering a mirepoix and aromatic herbs (boquet garni),
with either beef, veal or poultry.
▪ Fumet – is a concentrated stock, particularly one made
from fish and mushroom, used to add flavor or to less
intensely flavored stock
▪ Court bouillon – a flavored liquid for poaching and quick
cooking foods. Traditional uses include poaching fish and
sea food
▪ Glace – stock that is reduced until it coats the back of
the spoon, making it so concentrated.
▪ Demi Glace – is a rich brown sauce use as a base for
many sauces
▪ Remoulage – “rewetting” stock made from bones that
already been used once. Discard the mirepoix and herbs
after draining. Add fresh mirepoix.
 Convenience Items
▪ Prepared stocks, stock or sauce bases, and commercial
concentrates cut costs of food and labor in the kitchen.
▪ It is always ideal to prepare all items from scratch, but it may not
always be possible due to budget issues or skill levels.
▪ The key to choosing a quality convenience product is
careful evaluation.
▪ The quality of the stock affects the quality of all the dishes
prepared from it.
▪ Commercially prepared stocks may contain a large amount of
sodium, depending on how they are produced.

11
 Preparing Stocks
▪ To use bones for stock, you must first cut them to the
right size and then prepare them by blanching, browning,
or sweating.
• Blanching: rids the bones of some of the impurities that can
cause cloudiness in a stock.
– Cover with cold water and bring to a slow boil then remove any
floating waste of scum.
• Browning: roast the bones in a hot (400°F) oven for about an
hour, until they are golden brown.
– Cover with water and bring to a simmer—gives a richer flavor and
deeper color.
• Sweating: causes bone and mirepoix to release flavor more
quickly when liquid is added.

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 Preparing Ingredients for Stock
▪ Flavor, color, body, and clarity determine the quality of
stock.
▪ A stock should be flavorful, but not so strong that it overpowers
the other ingredients in the finished dish.
▪ Stock should almost be crystal clear when hot.
▪ Mirepoix should be trimmed and cut into a size suited for the
type of stock.
• Stocks w/short cooking times: SMALL PIECES
• Stocks w/long cooking times: LARGE PIECES

13
 Ratios
▪ To make stock, the ratio of liquid to flavoring ingredients
is standard. The following make ONE GALLON of stock:
▪ Chicken, Beef or Veal: 8 lbs bones to 6 qts water (1 lb mirepoix)
▪ Fish/Shellfish: 11 lbs bones to 5 qts water (1 lb mirepoix)
▪ Vegetable: 4 lbs vegetables to 4 qts water (3/4 lb mirepoix)
▪ Follow proper food safety practices when cooling stock
to minimize the time the stock spends in the temperature
danger zone.
▪ Ice paddle, ice bath, etc.

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 Degreasing Stock
▪ Degreasing is the process of removing fat that has
cooled and hardened from the surface of the stock.
▪ Degreasing gives the stock a clearer and purer color.
▪ Degreasing also removes some of the fat content, making the
stock more healthful.
▪ Degrease stock by skimming, scraping, or lifting hard fat.

15
 Qualities of a Good Stock
▪ 1. Flavor
▪ 2. Color
▪ 3. Aroma
▪ 4. Clarity
 Section 6.1 Summary
▪ Stocks contain four essential parts: a major flavoring
ingredient, liquid, aromatics, and mirepoix.
▪ There are many types of stock, including white stock, brown
stock, fumet, court bouillon, glace, remouillage, bouillon, jus,
and vegetable stock.
▪ When using bones for stock, you must cut them to the right
size and prepare them by blanching, browning, or sweating.
▪ Degreasing is the process of removing fat that has cooled and
hardened from the surface of the stock by lifting or scraping it
away before the stock is reheated.
▪ To cool stock, follow good food safety practices and limit the
time the stock spends in the temperature danger zone (TDZ).

17
 SOUP
• Begin: Soups, Stocks, and Sauces
• Elements of Soups
 Warm up
HOSP CA1:5 & 6 18
How is a stock different from
a soup?
Stocks, Sauces, and Soups

Soups

© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF)

and published by Pearson Education, Inc. All rights reserved. 20
 Basic Kinds of Soup
There are two basic kinds of soup—clear soups and thick soups.

▪ Clear soups include flavored stocks, broths, and

consommés.
▪ Examples: Chicken Noodle, Minestrone
▪ Thick soups include cream soups and purée soups.
▪ Examples: Bisques, chowders, cream of tomato, lentil, and split
pea soup.

6.3 Chapter 6 | Stocks, Sauces, and Soups 21

 Variations of Basic Soups
▪ Dessert soups
▪ Fruit soups
▪ Winter melon soup or gazpacho
▪ Cold soups
▪ Borscht (beet soup) or vichyssoise (a French soup made of
pureed leeks, onions, potatoes, and cream)
▪ Traditional regional soups
▪ New England Clam Chowder or Gumbo

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 Preparing Soups
▪ Most soups are cooked at a gentle simmer and stirred
occasionally.
▪ If soups are cooked too long, the flavor can become flat and the
nutrient value will be lost.
▪ Finishing techniques are important when preparing soup
for service.
▪ Chef should remove the surface fat before service.
▪ Adding chopped herbs, lemon juice, or a dash of pepper sauce
can brighten the flavor.
▪ Soups should also be garnished just before service.

6.3 Chapter 6 | Stocks, Sauces, and Soups 23

 Clear Soups
▪ Stock or broth is the basic ingredient in clear soups.
▪ Broth should be clear to pale amber in color and have the flavor
of the major ingredient. It is made from a combination of:
• Water
• Vegetables
• Meat from beef, fish, chicken, or veal
• Mirepoix
• Bouquet garni
▪ One type of clear soup is consommé—a rich, flavorful
broth or stock that has been clarified.
▪ Made by adding “clearmeat”—ground meat, mirepoix, egg
whites, and an oignon brule—to stock or broth.
• As the mixture simmers, the impurities become trapped in a
“raft” which is the floating layer of the clearmeat.

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 Thick Soups
▪ There are two kinds of thick soup—cream soups and
purée soups.
▪ The main difference between a purée and cream soup is that
cream soups are usually thickened with an added starch, such
as roux whereas puréed soups are thicken by the natural starch
found in the puréed main ingredient—such as potatoes.
▪ Purée soups are coarser than cream soups, but should
be liquid enough to pour from a ladle.
▪ Cream Soups should be thick with a smooth texture.
They should NEVER be boiled.
▪ Boiling causes the milk fat to break down.

6.3 Chapter 6 | Stocks, Sauces, and Soups 25

 Other Types of Thick Soups
▪ Bisques are cream soups usually made from puréed
shellfish shells, such as lobster, shrimp, or crab.
▪ The shells are puréed along with the vegetables, making the
texture slightly grainy.
▪ The bisque should be strained, garnished, and then served. It
should have a pale pink or red color and the flavor of the
shellfish.
▪ Chowders are hearty, thick soups made in much the
same way as cream soups—they are not puréed before
the cream or milk is added.
▪ They are thickened with a roux and typically large pieces of the
main ingredients (usually potatoes or seafood) and garnishes.

26
 Section 6.3 Summary
▪ There are two basic kinds of soup—clear and thick. Clear soups
include flavored stocks, broths, and consommés. Thick soups
include cream and purée soups.
▪ Stock or broth is the basic ingredient in clear soups. Consommé
is a rich, flavorful broth or stock that has been clarified.
▪ Cream soups are made with a thickener, such as roux. The main
flavor in cream soups should be the major ingredient.
▪ The main difference between a purée and cream soup is that
cream soups are usually thickened with an added starch.
▪ Purée soups are thickened by the starch found in the puréed
main ingredient (such as potatoes).
▪ There are many kinds of soup, including cold soups, fruit soups,
and vegetable-based soups.

6.3 Chapter 6 | Stocks, Sauces, and Soups 27

 Sauces
• Begin: Soups, Stocks, and Sauces
• Sauces
 Warm up
HOSP CA1:5 & 6 19
What is mirepoix? What is a
bouquet garni? How are they
different, similar?
 Chapter 6
Stocks, Sauces, and Soups
6.2 Sauces

© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF)

and published by Pearson Education, Inc. All rights reserved. 30
▪ A sauce is a liquid or semisolid product that is used in preparing
other foods.
▪ They add flavor, moisture, and visual appeal to dishes.
▪ A saucier is a cook who specializes in making sauces.
▪ There are five classical grand sauces that are the basis for most
other sauces. They are also known as “Mother Sauces.”
▪ Béchamel: Made from milk and white roux
▪ Velouté: Made from veal, chicken, or fish stock and a white or blond
roux
▪ Brown or Espagnole sauce: Made from brown stock and brown roux
▪ Tomato sauce: Made from a stock and tomatoes
▪ Hollandaise: This is an emulsion made from eggs, butter, and lemon.

6.2 Chapter 6 | Stocks, Sauces, and Soups 31

 Derivatives of Grand Sauces
▪ Grand Sauces are very rarely used by themselves—they
are often used to make derivative sauces.

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Grand Sauce Derivative Sauce Additional Ingredients

Béchamel Cream Cream (instead of milk)

Cheddar Cheese Cheddar Cheese
Soubise (soo-BEEZ) Pureed cooked onions

Veal Veloute Allemande (ah-leh-MAHND) Egg Yolks

Hungarian Egg Yolks and Paprika
Curry Egg Yolks and Curry Spices

Chicken Mushroom Cream, mushrooms

Supreme Reduced with heavy cream
Veloute Hungarian Cream, Hungarian Paprika

Fish Veloute White wine White wine

Bercy White wine, shallots, butter, parsley
Herb White wine, herbs

Brown Bordelaise (bohr-dl-AYZ) Red wine, parsley

Mushrooms, shallots, white wine, tomato concasse
Chasseur
(Espagnole) Lyonnaise Sautéed onions, butter, white wine, vinegar
Madeira wine
Madeira

Tomato Creole Sweet pepper, onion, chopped tomato

Portuguese Onion, tomato, garlic, parsley

Hollandaise Bearnaise (behr-NAYZ) Tarragon, white wine, vinegar, shallots

Maltaise Blood orange juice and zest 33
 Basic Ingredients in Sauces
▪ Sauces need a liquid component, but some may contain
more solid elements than liquid—salsa for example.
▪ The key ingredient in sauce is the thickener, which adds
richness and body.
▪ Roux
▪ Beurre manié
▪ A slurry
▪ A liaison

6.2 Chapter 6 | Stocks, Sauces, and Soups 34

 Roux
▪ Roux is a thickener made of equal parts cooked flour and a fat, such as
clarified butter, oil, or shortening.
• To make a roux:
1. Melt the fat in a pan.
2. Add the flour.
3. Stir until the flour and fat are fully blended.
• The color of the roux is determined by how long the
mixture has been heated.
– White Roux: Cooked for a short period of time; used in sauces where
little color is needed like béchamel.
– Blond Roux: Cooked a little longer until the flour turns golden and
has a nutty aroma; used in ivory-colored sauces like veloute.
– Brown/Dark Brown Roux: Used in dishes that require a dark brown
color; very nutty and roasted flavor; least amount of thickening ability.

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 Beurre Manie
▪ Beurre manié is a thickener made of equal parts flour and soft,
whole butter.
• Used to thicken sauces quickly at the end of the
cooking process.
• To make a Beurre Manie:
1. Mix flour and butter together.
2. Shape mixture into small pea-sized balls
3. Add the balls to the cooking sauce

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 Slurry
▪ A slurry, cornstarch mixed with a cold liquid, can be used instead of
roux.
• Cornstarch cannot be added directly to a sauce; it will
make a sauce lumpy.
• To make a slurry:
1. Dissolve cornstarch in a COLD liquid.
2. Add the liquid to the sauce
3. Do not bring a sauce to a boil for very long if thickened with
cornstarch or slurry—the starch will break down and create
a watery sauce.

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 Liaison
▪ A liaison is a mixture of egg yolks and heavy cream, often used to
finish some sauces such as Allemande sauce.
▪ Adds rich flavor and smoothness to the sauce without making it too
thick.
▪ Must temper to prevent the egg yolks from curdling.
• To make a liaison:
1. Mix together egg yolks and cream.
2. Slowly mix a little bit of the hot sauce with the egg and
cream mixture (this raises the temperature).
3. Add the warmed-up egg mixture to the remaining
sauce.

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 Preparing Different
Kinds of Sauces
▪ There are various kinds of sauces other than the grand sauces
and derivatives.
▪ These sauces allow chefs to change a menu item by adding
flavor, moisture, texture, and color to a dish.
▪ These sauces are usually a lower-fat alternative to grand sauces.
▪ Compound butter: a mixture of raw butter and various flavoring
ingredients such as herbs, nuts, citrus zest, shallots, ginger, and
vegetables.
• Butters can be used to finish grilled or broiled meats, fish, poultry,
game, pastas, and sauces.
▪ Coulis: a thick sauces made of puréed fruits or vegetables
▪ Salsa: a cold mixture of fresh herbs, spices, fruits, and/ or vegetables. It
can be used as a sauce for meat, poultry, fish, or shellfish.

6.2 Chapter 6 | Stocks, Sauces, and Soups 39

 Sauces Made with Natural Juices
▪ Jus-lié is a sauce made from the juices from cooked meat
and brown stock.
▪ Meats served with their own juice are call “au jus” (oh ZHEW).
▪ To finish these sauces, the consistency must be adjusted.
• Add stock or wine to thin it out or allow the sauce to reduce at a low
heat to thicken.
▪ The sauce may need to be strained to ensure a smooth texture.
• The easiest way to strain sauce is the wringing method.
– Place a clean cheesecloth over a bowl, and pour the sauce through the cheesecloth
into the bowl.
• Sauces can also be strained through a Chinois or China Cap.
▪ Last step is to always adjust the seasoning with salt, lemon
juice, cayenne, or white pepper.

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 Matching Sauces to Food
▪ Several factors help to determine the right sauce for a
dish:
▪ The style of service:
• Will the food be plated or served on a buffet?
▪ The preparation method of the main ingredient:
• Bold sauces and garnishes work well with roasted meats.
• Lighter sauces are best for white meat and food cooked with light
techniques such as poaching or steaming.
▪ How well the two items work together:
• The sauce should complement, not clash with, the flavor and texture
of the dish.

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 Section 6.2 Summary
▪ There are five classical grand sauces that are the basis for
most other sauces. These are béchamel, velouté, brown or
espagnole sauce, tomato sauce, and hollandaise.
▪ Thickeners, such as roux, beurre manié, slurry, and liaison,
add richness and body to sauces.
▪ There are other sauces that are not classified as grand
sauces or as derivatives of grand sauces. These include
compound butters, salsa, and coulis. In addition, some
sauces are made with the natural juices from meat, such as
jus-lié or au jus.
▪ You should match sauces to the type of food you are serving.
Consider factors such as the main ingredient of the dish and
how the flavors will complement each other.
6.2 Chapter 6 | Stocks, Sauces, and Soups 42