LESSON 6

PREPARING
STOCKS,
SAUCES, AND
SOUPS
A. PREPARING STOCKS
- stocks are liquid base for soups, sauces, and
ingredient used in the preparation of many main course
dishes. It is the liquid in which meat, chicken, fish, bones,
and vegetables are cooked and their flavors and essence
extracted. It is mainstay in the kitchen because it is a basic
ingredient in the preparation of a great number of recipes.
Most kitchens prepare different kinds of stocks namely
chicken stock, pork/beef stock, and vegetable stock.
B. PREPARING SOUPS
Soups may be classified as:
1. CLEAR – this is a thin soup consisting mostly of broths, bouillons,
consommes, and vegetable soups.
2. THICK SOUP – these are highly flavored soups with viscous or jellied
liquid and some solids. This includes the cream soups, purees, chowders, and
bisques.
3. SPECIAL AND NATIONAL SOUPS – these can be both clear and thick
soups.
EX: Minestrone (Italian), olla podrida (Spanish), oxtail (English), scotch
broth (Scottish), pot-au-feu (French), and Chinese have their popular
No.5 soups and shark’s fin soup.
B. PREPARING SOUPS
Soups may be classified as:
1. CLEAR – this is a thin soup consisting mostly of broths, bouillons,
consommes, and vegetable soups.
2. THICK SOUP – these are highly flavored soups with viscous or jellied
liquid and some solids. This includes the cream soups, purees, chowders, and
bisques.
3. SPECIAL AND NATIONAL SOUPS – these can be both clear and thick
soups.
EX: Minestrone (Italian), olla podrida (Spanish), oxtail (English), scotch
broth (Scottish), pot-au-feu (French), and Chinese have their popular
No.5 soups and shark’s fin soup.
The Philippines provides itself of specialty soups
that come from different regions of the country from
the popular bulalo (beef broth with beef and
vegetable)
to papaitan (clear soups with goats’s entrails)
A. PREPARING SAUCES
- sauces are liquid seasonings used to enhance and not smoothen the flavors of food. Europe,
most chefs prepare a base of sauces, gravies, and soups which is called ROUX (pronounced as
ROO). This is a thickening agent made of bread flour and fat such as butter, margarine,
shortening, chicken, fat, or rendered meat drippings. When cooked just enough to remove the
raw taste of starch , it turns white or pale roux and is used in white sauces. When cooked longer,
it turns brown in color and becomes brown roux is used in brown sauces.
 TYPES OF SAUCES
1. BECHAMEL (bay-shah-mel) or cream sauce
- originally prepared from veal stock the term is now applied to cream sauce. It is made from milk
and or/cream with white roux. It is used with vegetable or cream dishes.
2. ESPAGNOLE (eh-span-yole)
- brown sauce made from onion, celery, butter, flour plus brown roux. It is used in many meat and
poultry dishes.
3. HOLLANDAISE SAUCE
- yellow sauce made from egg yolk, butter, lemon juice, and gastric mixture of white wine or
vinegar, crushed pepper, shallots, and spices. This kind of sauce is used with fish, vegetables, and
4. TOMATO SAUCE
- red sauce prepared from tomato products, stocks, seasoning, and roux. Ideal sauce for many meat,
poultry, fish, vegetable, and pasta dishes.
5. VELOUTE (va-lou-tay) SAUCE
– white sauce made from chicken or fish stocks with a light roux. It is usually used for chicken or fish
dishes.