PREPARING

STOCKS, SAUCES,
AND SOUPS

-Ma’am Ade
Most soups come from stock prepared by cooks that are
used as the base for sauces as well. Sauces, unlike stock
and soups, are liquid condiments or seasoning for food.

Most sauces are used as relish or accompaniment to perk

up or enhance the flavor meat, poultry, fish, and vegetable
dishes.
STOCK
• is a liquid base for soups, sauces, and many main course
dishes.
• It is a liquid in which meat, chicken, fish, bones, and
vegetables are cooked and their flavors and essence are
extracted
• It is the mainstay in the kitchen because it is a basic
ingredient in the preparation of a great number of recipes.
KINDS OF STOCK

• Vegetable stock
• Chicken stock
• Pork/ beef stock
PREPARING SOUPS

A soup is a liquid food

especially with a
meat, fish, or
vegetable stock as a
base and often
containing pieces of
solid food.
Soups may be classified as:

Clear Thick soup Special and

National soups
Clear Soup Thick Soup Special & National
Soup
SAUCE

• are liquid
seasonings that
enhance and
smoothen the
flavors of food.
Roux
• In Europe, most chefs
prepare a base for sauces,
gravies, and soups
• This is a thickening agent
made of bread flour and a
fat such as butter,
margarine, shortening,
chicken fat, or rendered
meat drippings.
TYPES OF SAUCES
1. Bechamel or Cream sauce
2. Espagnole
3. Hollandaise
4. Tomato sauce
5. Veloute sauce
 Bechamel or Cream sauce (bay-shah-mel)
• This is originally
prepared from
veal stock
• It is made from
milk and/or
cream with white
roux.
• It is used with
vegetable or
cream dishes.
Espagnole (eh-span-yole)
• This is a brown
sauce made from
onion, celery,
butter, flour, and
brown roux.
• It is used in many
meat and poultry
dishes.
Hollandaise
• This is a yellow
sauce made from
egg yolk, butter,
lemon juice, and
gastric.
• It is used with
fish, vegetables,
and eggs.
Tomato sauce
• This is a red sauce
prepared from
tomato products,
stock, seasoning,
and roux.
Veloute sauce (va-lou-tay)
• This is a white
sauce made from
chicken or fish
with a light roux.
• It is used with
chicken or fish
dishes.
Thank you! 