Unit 4: Stocks, Soups and Sauces (30 hours)

Introduction:
T he importance of stocks in the kitchen is indicated by the French word for stock: fond,
meaning “foundation” or “base.” In classical cuisine, the ability to prepare good stocks is the
most basic of all skills because so much of the work of the entire kitchen depends on them. A
good stock is the foundation of soups, sauces, and most braised foods and stews.

In this unit, you will learn the basic principles of stock , soup and sauce preparation.

Learning Outcomes:

At the end of this unit, you should be able to

1. Classify stocks, soups and sauces:
2. Characterize the four essential parts of stocks
3. Give the functions of sauces in cooking
4. Prepare stocks, soups and sauces.
5. Apply the principles in stock, soup and sauce preparation; and
6. Evaluate stocks, soups and sauces using rubrics.

Activating Prior Learning:

Self-Assessment Probe

1. How do you characterize the following terms?

a. Stocks__________________________________________________________________
_____________________________________________________________________.
 b. Soups___________________________________________________________________
______________________________________________________________________
c. Sauces__________________________________________________________________
______________________________________________________________________.
2. Name sauces that you are familiar with.
___________________________________________________________________________
__________________________________________________________________________
3. Name soups that you have prepared and/or eaten.
___________________________________________________________________________
___________________________________________________________________________
__________________________________________________________________________.

Topic 1 Stocks

Learning Objectives:
At the end of the topic, you should be able to:
7. Characterize the four essential parts of stocks
8. Apply the principles in stock preparation

Let’s Learn

Stocks are often called the chef’s building blocks because they form the base for many soups and sauces.
A stock is a flavorful liquid made by gently simmering bones and/or vegetables in a liquid to extract their
flavor, aroma, color, body and even nutrients.

The Four Essential Parts of a Stock

1. Mirepoix (meer-pwah)- A French word that refers to the mixture of coarsely chopped onions,
carrots, and celery. The mixture is usually 50% onions and 25% each of carrots and celery. for
pale or white sauces, cooks usually use white mirepoix, in which they substitute parsnips,
additional onions, leeks, and even chopped mushrooms for carrots. The mirepoix provides the
favor base for the stock.

2. Aromatics- These include the herbs, spices, and flavorings that create a savory smell.  These
include sachet d'épices or bouquet garni. A sachet d'epices is dried thyme, peppercorns, and
bay leaf tied in a cheese cloth. Bouquet garni, on the other hand, is a bundle of herbs usually
tied together with string.  It traditionally comprises parsley, a few sprigs of thyme and a bay leaf.
3. Liquid-water is the most commonly used liquid to prepare stocks.
4. Major Flavoring Ingredient - The major flavoring ingredient consists of bones and trimmings for
meat and fish stocks and vegetables for vegetable stock.
 Types of Stocks

There are many types of stocks. These are:

1. White stock: A clear, pale liquid made by simmering poultry, beef, or fish bones. It is used for
white sauce, fricassee and poached dishes.

2. Brown stock: An amber liquid made by first browning/roasting poultry, beef, veal, or game
bones. This is used for brown sauces and gravies, braised dishes and meat glazes.
3. Fish stock-made with fish bones. It forms the base of many dishes, soups and sauces. Fumet: A
highly flavored stock made with fish bones.
4. Vegetable stock-as the name suggests, this is made from vegetables used generally in vegetable
cooking and veloute. Court bouillon: An aromatic vegetable broth.
Other stocks include:
5. Glace: A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or
fish stock.
6. Remouillage: A weak stock made from bones that have already been used in another preparation.
It is sometimes used to replace water as the liquid used in a stock.
7. Bouillon: The liquid that results from simmering meats or vegetables; also referred to as broth.

Basic Stock Ratios

Ratios include only the major components of a preparation and don't include additional
ingredients, flavorings, or seasonings that may alter their mix or cause yields to fluctuate

Principles in Stock Cookery

1. Stocks are gently simmered, never boiled, to extract their flavors.
2. Use a tall pot to prevent too much evaporation, and one with a spigot to make
straining the stock easier.
3. Blanch, sweat, or brown the bones (and mirepoix) if desired.
4. Start the stock in cold water. As it heats up, blood and other impurities will dissolve
in the water and rise to the top.
5. For ultimate clarity, skim off the impurities as they rise to the surface.
6. To avoid a cloudy stock do not stir while it is cooking because the impurities will get
trapped in the liquid.
 7. Replenish liquid as needed if it evaporates but avoid diluting the flavor and body of
the stock.
8. Simmer the stock gently – never allow it to boil.
9. Strain the stock using a chinois or china cap lined with cheesecloth.
10. Cool the stock quickly or use immediately.
11. To further improve your stock, here are additional tips:
a. Cut bones 2”-3” to maximize the flavor and reduce cooking time.
b. For meat stocks, add gelatinous cuts like veal or pork feet that contributes a
smoothness and richness to the stock; Un-smoked ham or pork shanks and pork
rind can also be used for the same purpose. Use meat trimmings that are cleaned
of fat.
c. If veal bones are too expensive for the kitchen budget, substitute chicken or turkey
bones. A brown chicken or turkey stock can be quite versatile in the kitchen as a
light substitute for brown veal or beef stock.
d. Make sure to balance the ingredients so that the flavor is harmonious. Too much
mirepoix in a meat, poultry or fish stock will make it taste either too sweet or
bitter and out of balance.
e. For herbs and spices, prolonged cooking results in loss of flavor; add herbs
towards the end of the cooking process to give it a fresh flavor boost.
f. Avoid adding salt if reducing the stock later.
g. For brown stocks, caramelize the ingredients for added color, flavor and
complexity. This can be done for any type of stock including meats, poultry, fish
and vegetable.
h. For a clear stock, never let it boil and never stir it.
i. Avoid adding salt if reducing the stock later.
j. Concentrate the flavors by simmering the stock further after straining.

What is r e m o u i l l a g e , g l a c e a n d r e d u c t i o n s

Remouillage

A remouillage is a second wetting of the stock pot. After the stock is cooked and strained,
rewet the bones with fresh water, and cook a second time. Add mirepoix and a fresh sachet to
the second wetting to enhance the flavor.

Glace and reductions

Finished stocks can be further cooked to concentrate their flavors and increase viscosity. A
glace or glaze is the reduction of a stock by 75% or more to a syrup consistency. These
reductions can be used for sauces or as a natural soup base.

Stock Preparation
Making stock involves many steps, each with a rather complicated set of reasons. If you are to be
successful at making stocks, you must understand not only what to do but also why you are doing it. If
you are making a meat based stock, you may need to blanch your bones. You must also prepare
your mirepoix which should weigh one-eighth of the weight of the bones, so for every litre of water, you
need 800g bones and 100g mirepoix. Finally, you need to make up your bouquet garni or sachet d'épices.

Once you have made your stock, you may or may not wish to clarify it - this will depend on what the final
product is going to be. A consommé for example must be clarified, whereas cream soups do not require
clarified stock.

Basic brown stock Preparation and Ingredients

The difference between brown stocks and white stocks is that the bones and mirepoix are browned for the

brown stock. This recipe makes 8-9 litres stock, but you can always reduce or increase the quantities as
you wish. Veal or beef are the bones to use for a standard brown stock, however, you can also make
a lamb or game brown stock, using the relevant bones.

Ingredients:

Bones: 8kg beef bones
10 litres cold water
Mirepoix: 500g onions, chopped; 250g carrots, chopped; 250 g celery, chopped
Acid: 500g tomato purée
Sachet d'épices: 1 Bay leaf; ¼ tsp Dried thyme; ¼ tsp peppercorns; 6–8 parsley stalks; 2 whole cloves

Preparing the brown stock:

1. Cut the bones into pieces, 8-10 cm long - do not wash or blanch the bones as the moisture
would hinder browning.
2. Place the bones in a roasting pan in one layer and brown in a moderately hot oven at 190°C /
375°F / Gas 5 / Fan 170°C or higher. The bones must be well browned to colour
the stock sufficiently. You can oil the bones lightly before browning.
3. When the bones are well browned, remove them from the pan and place them in a stockpot.
 4. Cover with cold water and bring to a simmer.
5. Drain and reserve the fat from the roasting pan.
6. Deglaze the pan by adding water and stirring over heat until all the brown drippings are
dissolved or loosened and add to the stockpot.
7. While the stock is getting started, place the mirepoix in the roasting pan with some of the
reserved fat and brown the vegetables well in the oven.
8. Add the tomato purée to the mirepoix and continue to brown until the tomato purée turns a
rusty brown colour.
9. When the water in the stockpot comes to a simmer, skim the scum that comes to the surface,
using a skimmer or perforated spoon. Skimming is important for a clear stock because the scum
(which is fat and coagulated protein) will cloud the stock if it is broken up and mixed back into
the liquid.
10. Add the browned vegetables and the tomato purée to the stockpot. If desired, they may be held
out until 2 to 3 hours before the end of the cooking time. Remember, the size to which you
cut mirepoix depends on how long it is to be cooked.
11. Do not let the stock boil. Keep it at a low simmer. Boiling makes the stock cloudy because it
breaks solids into tiny particles that get mixed into the liquid.
12. Skim the surface as often as necessary during cooking.
13. Keep the water level above the bones. Add more water if the stock reduces below this
level. Bones cooked while exposed to air will turn dark and thus darken or discolor the stock.
Also, they do not release flavour into the water if the water doesn’t touch them.
14. Simmer adequately to obtain the full flavour while still getting a good portion of gelatin into
the stock.
15. Skim the surface and strain off the stock through a chinois lined with several layers
of cheesecloth. Adding a little cold water to the stock before skimming stops the cooking and
brings more fat and impurities to the surface.
16. Cool the stock as quickly as possible following these steps:
a. Set the pot in a sink with blocks, a rack, or some other object under it. This is called
venting. It allows cold water to flow under the pot as well as around it.
b. Run cold water into the sink, but not higher than the level of the stock, or the pot will
become unsteady.
c. Stir the pot occasionally so all the stock cools evenly. Hang a ladle in the pot so you can
give it a quick stir whenever you pass the sink without actually taking extra time to do it.
Cooling stock quickly and properly is important. Improperly cooled stock can spoil in 6
to 8 hours because it is a good breeding ground for bacteria that cause foodborne disease
and spoilage. Do not set the hot stock in the fridge. All that heat and steam will overload
the refrigerator and may damage other perishables as well as the equipment.
17. When cool, refrigerate the stock in covered containers. Stock will keep 2 to 3 days if properly
refrigerated. Stock can also be frozen and will keep for several months.

Basic white stock

A good white stock has rich, full flavour, good body, clarity, and little or no colour. Chicken stocks may
have a light yellow colour. Veal or beef are the bones to use for a standard whitestock, but you can also
make a chicken, lamb, ham or turkey white stock, using the relevant bones. For chicken stock, reduce the
cooking time to 3-4 hours.
 White stock

Ingredients:
Bones: 8kg veal or beef bones
10 litres cold water
White mirepoix: 500g onions, chopped; 250g parsnips, chopped; 250 g celery, chopped - a
standard mirepoix can also be used, but the resulting stock will have more colour
Sachet d'épices: 1 Bay leaf; ¼ tsp Dried thyme; ¼ tsp peppercorns; 6–8 parsley stalks; 2 whole cloves

Procedure:

1. Cut the bones into pieces, 8-10 cm long. This exposes more surface area and helps extraction.
Chicken bones don’t need to be cut, but whole carcasses should be chopped for more convenient
handling.
2. Rinse the bones in cold water. This removes some impurities that cloud the stock or, if
the bones are old, give an off taste.
3. Place the bones in a stockpot and add cold water to cover. Starting in cold water speeds
extraction. Starting in hot water delays it because many proteins are soluble in cold water but not
in hot.
4. Bring water to a boil, and then reduce to a simmer. Skim the scum that comes to the surface,
using a skimmer or perforated spoon. Skimming is important for a clear stock because the scum
(which is fat and coagulated protein) will cloud the stock if it is broken up and mixed back into
the liquid.
5. Add the chopped mirepoix and the sachet d'épices. Remember, the size to which you
cut mirepoix depends on how long it is to be cooked.
6. Do not let the stock boil. Keep it at a low simmer. Boiling makes the stock cloudy because it
breaks solids into tiny particles that get mixed into the liquid.
7. Skim the surface as often as necessary during cooking.
8. Keep the water level above the bones. Add more water if the stock reduces below this
level. Bones cooked while exposed to air will turn dark and thus darken or discolour the stock.
Also, they do not release flavour into the water if the water doesn’t touch them.
9. Simmer adequately to obtain the full flavour while still getting a good portion of gelatin into
the stock.
10. Skim the surface and strain off the stock through a chinois lined with several layers
of cheesecloth. Adding a little cold water to the stock before skimming stops the cooking and
brings more fat and impurities to the surface.
11. Cool the stock as quickly as possible following these steps:
 1. Set the pot in a sink with blocks, a rack, or some other object under it. This is called
venting. It allows cold water to flow under the pot as well as around it.
2. Run cold water into the sink, but not higher than the level of the stock, or the pot will
become unsteady.
3. Stir the pot occasionally so all the stock cools evenly. Hang a ladle in the pot so you can
give it a quick stir whenever you pass the sink without actually taking extra time to do it.
Cooling stock quickly and properly is important. Improperly cooled stock can spoil in 6
to 8 hours because it is a good breeding ground for bacteria that cause foodborne disease
and spoilage. Do not set the hot stock in the fridge. All that heat and steam will overload
the refrigerator and may damage other perishables as well as the equipment.
12. When cool, refrigerate the stock in covered containers. Stock will keep 2 to 3 days if properly
refrigerated. Stock can also be frozen and will keep for several months.

Basic fish stock( 4-5 L)

Fish stock

A standard fish stock is made the same way as a white stock. This type of stock is useful for soups and
similar seafood preparations. For sauces, a more tasty fish stock called a fumet is preferred.
A fish fumet is made by first sweating the bones and mirepoix in fat. White wine is then added to deglaze,
and finally water is added and the fumet finished in the normal manner.

Ingredients:

Bones: 5-6kg bones from lean white fish

4 litres cold water
White Mirepoix: 250g onions, finely chopped; 125g parsnips, chopped; 125g celery, finely chopped
Sachet d'épices: ½ Bay leaf; ¼ tsp peppercorns; 6–8 parsley stalks; 1 whole cloves
750ml dry white wine (optional)

Procedure:

1. Rinse the bones in cold water. This removes some impurities that cloud the stock.
2. Place the bones in a stockpot and add cold water to cover. Starting in cold water speeds
extraction. Starting in hot water delays it because many proteins are soluble in cold water but not
in hot.
 3. Bring water and wine to a boil, and then reduce to a simmer. Skim the scum that comes to the
surface, using a skimmer or perforated spoon. Skimming is important for a clear stock because
the scum (which is fat and coagulated protein) will cloud the stock if it is broken up and mixed
back into the liquid.
4. Add the chopped mirepoix and the sachet d'épices. Remember, the size to which you
cut mirepoix depends on how long it is to be cooked.
5. Do not let the stock boil. Keep it at a low simmer. Boiling makes the stock cloudy because it
breaks solids into tiny particles that get mixed into the liquid.
6. Skim the surface as often as necessary during cooking.
7. Keep the water level above the bones.Add more water if the stock reduces below this
level. Bones cooked while exposed to air will turn dark and thus darken or discolour the stock.
Also, they do not release flavour into the water if the water doesn’t touch them.
8. Simmer for about 45 minutes.
9. Skim the surface and strain off the stock through a chinois lined with several layers
of cheesecloth. Adding a little cold water to the stock before skimming stops the cooking and
brings more fat and impurities to the surface.
10. Cool the stock as quickly as possible following these steps:
a. Set the pot in a sink with blocks, a rack, or some other object under it. This is called
venting. It allows cold water to flow under the pot as well as around it.
b. Run cold water into the sink, but not higher than the level of the stock, or the pot will
become unsteady.
c. Stir the pot occasionally so all the stock cools evenly. Hang a ladle in the pot so you can
give it a quick stir whenever you pass the sink without actually taking extra time to do it.
Cooling stock quickly and properly is important. Improperly cooled stock can spoil in 6
to 8 hours because it is a good breeding ground for bacteria that cause foodborne disease
and spoilage. Do not set the hot stock in the fridge. All that heat and steam will overload
the refrigerator and may damage other perishables as well as the equipment.
11. When cool, refrigerate the stock in covered containers. Stock will keep 2 to 3 days if properly
refrigerated. Stock can also be frozen and will keep for several months

Vegetable stocks

Vegetable stocks, made without any animal products, play an important role in vegetarian cooking and
are also used for light, healthy dishes. The basic ingredients
for vegetable stocks are vegetables, herbs and spices, water, and sometimes, wine.

Ingredients and proportions can vary greatly. If you want a particular flavour to predominate, use a larger
quantity of that vegetable. For example, if you want a broth tasting primarily of asparagus, use a large
quantity of asparagus to make it, with smaller quantities of more
neutral vegetables (like onion and celery) to round out the flavor. For a more neutral,
allpurpose vegetable stock, avoid strong-flavoured vegetables and use more balanced proportions of
ingredients. Here are a few additional guidelines for making vegetable stocks or broths:

 Starchy vegetables, such as potatoes, sweet potatoes, and winter squash, make a stock cloudy.

Use them only if clarity is not important.
 Some vegetables, especially strong-flavoured ones, are best avoided. Brussels
sprouts, cauliflower, and artichokes can overwhelm a stock with a strong flavour or odour. Dark
green leafy vegetables, especially spinach, develop an unpleasant flavour when cooked a long
time. Beetroot turns a stock red.
 Cook long enough to extract flavours but not so long that flavours are lost. Best cooking time
is 30 to 45 minutes.
 Sweating the vegetables in a small amount of oil before adding water gives them a mellower
flavour, but this step can be omitted. Butter can be used unless the stock is to be consumed by
vegans.

Ratios of vegetables to water may vary considerably, but the following proportions are a good starting
point: Vegetables: 2 kg; Water: 4 litres; Sachet d'épices: 1

Basic vegetable stock

Vegetable stock

Ingredients:

45ml oil
Mirepoix: 500g onions, chopped; 250g carrots, chopped; 250g celery, chopped
250g leeks, chopped
125g mushrooms or mushroom trimmings, chopped
125g turnip, chopped
60g fennel, chopped, if not available, anise seeds will do
15g garlic, chopped
Acid: 125g tomatoes, chopped
5 litres water
Sachet d'épices: 1 bay leaf; ¼ tsp dried thyme; ¼ tsp peppercorns; 6–8 parsley stalks; 2 whole clove

Procedure:

1. Heat the oil in a stockpot over medium heat.

2. Add mirepoix, leeks, mushrooms, turnip, fennel, and garlic. Sweat for 10 minutes. Stir as
necessary so that the vegetables do not brown.
3. Add tomatoes, water, and sachet d'épices.
4. Bring to a simmer, and simmer 45 minutes.
5. Strain and cool in a sink of cold water.

Qualities of Good Stocks

Whatever type of stocks you are evaluating, they share four common indicators of quality.  They are:
1. Body. Body is created when the collagen in the connective tissue of the bones dissolves and converts to
gelatin during the cooking process.  Vegetable stocks have less body than protein-based stocks.  To
increase the body of a vegetable stock, add umami-rich vegetables like shiitake mushrooms, seaweed and
tomatoes. (Be aware that tomatoes will also darken the stock.)
2. Flavour. Good flavour is developed in a brown stock by caramelizing the bones and vegetables before
adding them to the water.  Deglaze the roasting pan and add the liquor to the stock for additional flavour. 
All stocks acquire flavour from the mirepoix and bouquet garnii.
3. Clarity. A clear stock is one free of impurities.  Follow these 5 critical steps for good stock clarity:
a. Start with COLD water.
b. Always leave the stock UNCOVERED.
c. Keep the stock at a SLOW simmer.
d. Never stir a stock.
e. Skim the stock regularly after the initial boil.

4. Colour
Many ingredients, such as carrots, leeks, tomatoes and mushrooms will darken the colour of a stock. 
Using too many of these vegetables may cause your stock to be too green or too orange.  In a brown
stock, colour is achieved by browning the bones and adding tomato paste.

Let’s Apply

Activity 1.

1. Interview someone who runs a panciteria of the following

a. What does he use as a liquid to cook the pancit.
b. How does he prepare this liquid/stock. What are his ingredients.
c. Based on his answers, evaluate whether he is applying the principles in stock
cookery. List down the principles applied, if any.
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Activity 2
View the veal stock preparation at https://stellaculinary.com/podcasts/video/sns-1-roasted-veal-stock.
Answer the following questions:
a. Identify the steps presented by the chef and list down the principles involved in each step.
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b. What is the mirepoix to bone ratio used by the chef?
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c. Discuss how the chef strained the stock.
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d. How did the chef cook down the stock?
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Let’s Assess

A. Characterize White stock, Brown stock, Fish stock, and Vegetable stock

 White stock is a soup stock made from veal or chicken without colored seasonings and often
used in white sauce.
 Brown stock is made with veal bones for a delicate-bodied soup. Also made from beef or from
mixture of meats including beef.
 Fish stock is made by gently simmering fish heads and bones with aromatic vegetables in water
for about minutes.
 Vegetable stock is basically vegetables simmered in water, sometimes with the addition of wine.

B. Identify whether the following statements are true or false.

TRUE 1. To extract much of the flavors in bones, boil bones with the liquid to as long as
6 to 8 hours.
TRUE 2. Body is developed when the collagen in bones is converted to gelatin during the
cooking process.
TRUE 3. Skimming is one way of producing a clear stock.
TRUE 4. For even cooling, it is advisable to stir the stock occasionally.
TRUE 5. A remouillage weak stock made from bones that have already been used in another
preparation
TRUE 6. Highly flavored type of stock made with fish bones is fumet
FALSE7. Sachet d'epices and bouquet garni are known as sweating.
TRUE 8. Degreasing means removing fat that has cooled and hardened from the
surface of the stock.
FALSE 9. The liquid most often used in making stock is the sauce.
TRUE 10. The correct mixture of mirepoix is 50% onion, 25% celery and 25%
carrots

C. What is the similarity of bouget garni with the sachet?

A bouquet garni is similar to a sachet. A sachet usually uses dried herbs and spices,
or small ingredients that are too tricky to fish out.

D. If you started your mirepoix mixture using 100 grams onions, how many grams of carrots
and celery should you add.
50 grams of carrots and also 50 grams of celery.

Topic 2 Soups

Learning Objectives
At the end of the topic, you should be able to:
1. Classify soups.
2. Prepare soups.
3. Apply the principles in sauce preparation; and
4. Evaluate soups using rubrics.

Let’s Learn

Soup comes from French word “Soupe” (soup, broth), which further comes from Latin word’ Suppa”
(bread soaked in broth). The origin of soup dates back to about 6000 BC. The first commercial soup was
consumed in France in the 16th century.

Soup is a replenishing, aromatized and a complete meal based on meat, poultry, fish, or vegetable stock.
Thus, the quality of the soup depends on the quality of the stock used in the preparation of the soup.

Soups play a very important role on the menu and are served as appetizer to stimulate the appetite for the
rest of the heavier foods to follow. Soups are served as a second course after the serving of hors
d’oeuvres, if hors d’oeuvres is not served then the soups are served as a first course.

Classification of Soups
Soups can be divided into four basic categories namely Thick Soups, Thin Soup,Cold Soup &
National/Special Soup which are basically special and famous or national soup from various
countries.

A. Thick Soup
 Bisque, Chowder, Puree Soup

Unlike thin soups, thick soups are opaque rather than transparent. They are thickened either by
adding a thickening agent, such as a roux, or by puréeing one or more of their ingredients to
provide a heavier consistency. The difference between thick soup and unpassed soup is that thick
soup is viscous in nature. Thick soups are further classified depending upon the thickening
agents used.

1. Cream Soup

This soup is prepared from the puree of vegetables, meat, fish or poultry, the name cream soup is
usually given after the main ingredients example Creme de Tomate, which is a cream soup made
from Tomato. Cream soup are soups thickened with roux, beurre manié, liaison, or other
thickening agents, plus milk and/or cream.

They are similar to velouté and béchamel sauces, in fact, they may be made by diluting and
flavoring either of these two leading sauces. Milk is sometimes used to dilute the sauce in order
to get the correct consistency for sauce.

Quality Standards for Cream Soup

 Thickness- About the consistency of heavy cream. Not too thick.

 Texture- Smooth; no graininess or lumps.
 Taste- Distinct flavor of the main ingredient (asparagus in cream of asparagus, etc.); No
starchy taste from uncooked roux.

Curdling of Cream Soup

Curdling is a common problem with cream soup as it made with cream or milk or both, the cause
behind curdling of the soup can be either the acidity content of many soup ingredients like
tomato or heat of cooking can also be the cause of it.

Roux and other starch thickeners are used to stabilize milk and cream in order to avoid curdling
while making a sauce but soups are relatively thin as compared with sauce and contain less
amount of starch, so the fear of curdling is always there, therefore precaution should be taken to
avoid this.

Following guidelines should be taken to prevent curdling of the soup

1) Do not combine milk and simmering soup, stock without the presence of roux or other starch.
Do one of the following: 
a) Thicken the stock before adding milk.
b) Thicken the milk before adding it to the soup.
2) Do not add cold milk or cream to simmering soup. Do one of the following:
a) Heat the milk in a separate saucepan.
b) Temper the milk by gradually adding some of the hot soup to it. Then add it to the rest of the
soup.
3) Do not boil soups after milk or cream is added.

2. Veloute Soup

The French word veloute translated into English means velvety.  This describes the finished
texture and appearance of the soup.  The principal thickening element is a blond roux or a
veloute sauce, which may be flavored using different stock bases according to requirements.  

When preparing meat, poultry, or fish velouté the predominant flavor is determined by the stock
used.  Alternatively when producing aqueous vegetable veloute soups the flavor of the main
vegetable predominates.

In order to achieve the velvety finish required, the liaison of egg yolks and cream is added just
before service.  Once this has been added the soup must not be boiled again otherwise it will take
on a curdled appearance, a result of egg yolk coagulation.

3. Puree Soup

Purée soups are made by simmering dried or fresh vegetables, especially high-starch vegetables,
in stock or water, then puréeing the soup. Purées are normally based on starchy ingredients. They
may be made from dried legumes (such as split pea soup) or from fresh vegetables with a starchy
ingredient, such as potatoes or rice, added. Purées may or may not contain milk or cream. Purees
are relatively easy to prepare. Purée soups are not as smooth and refined as cream soups but are
heartier and coarser in texture and character. Techniques vary greatly depending on the
ingredients and the desired result.
This type of soup is produced from one of the following:

Vegetables containing a high percentage of starch e.g. pulse vegetables, watery vegetables e.g.
celery, leeks onions etc.

Puree soups produced from starchy vegetables need no other thickening, agent as starch based
vegetables act as self-thickeners. Alternatively, puree soups produced from aqueous vegetables
need the assistance of a starchy food to effect cohesion.  The ingredients most commonly used
for this purpose are rice or potatoes.

All the puree soups are passed through the food processor for liquidizing and finally strained
through a conical strainer (chinois).Its then reheated for correcting the seasonings and
consistency. Puree soup are always garnished with croutons.

4. Chowder Soup

Chowders are chunky, hearty soups made from fish, shellfish, and/or vegetables so full of good
things they sometimes are more like stews than soups. Many types of chowder are simply cream
soups or purée soups that are not puréed but left chunky. Like other specialty regional soups,
chowders resist categorization. However, most of them are based on fish or shellfish or
vegetables, and most contain potatoes and milk or cream.

Chowder soups originated from America. The name is the corruption of the French word
‘CHAUDIERE’ means a heavy pot used by farmers and fishermen to cook soups and stews.

The best known French Chowder is ‘Bouillabaisse’. It is more like a stew which is an American
specialty made with meat, fish, and vegetables along with milk, pork belly, tomato concasse and
seasonings. Chowder may be thickened with beurre manie and crackers are added prior to the
service of this soup.

5. Bisques Soup

A bisque (bisk) is a cream soup made with shellfish. At one time, bisques were thickened with
rice, but today they are more frequently thickened with roux. Bisques are made basically like
other cream soups, but they seem more complex because of the handling of the shellfish and the
variety of flavoring ingredients often used. Expensive to prepare and rich in taste, they are
considered luxury soups. The term bisque has come to be used for a great variety of soups,
primarily because the word sounds nice. Bisque is generally used for shellfish soups but
nevertheless, you will also see the word bisque applied to many of the vegetable purée soups and
cream soups. 

Bisques may be defined as thickened, passed, classical seafood soups prepared from a base of
fish stock flavored with selected shellfish and mirepoix.  They are enhanced with wine, brandy
and thickened with starch usually in the form of rice.  Due to the delicacy of their flavor and the
high cost of production bisques are best suited to service at dinner.

Linguists say the most likely origin of the word bisque is Biscay, the name of the bay off the
coast of southwestern France and northwestern Spain. It is sometimes said the word comes from
biscuit, because the soup was once thickened by dried bread, but language experts say there is no
evidence for this origin.

2.Thin Soup

Consomme, Broth, Clear Vegetable Soup

Thin soups are all based on a clear, unthickened broth or stock. They may be served plain or
garnished with a variety of vegetables and meats.

Thin soup is further divided into two category i.e. Passed or Clear Soup and Unpassed Soup

a.Passed or Clear Soup

It as soup which is basically strained after preparation with the help of a strainer or a muslin
cloth the specialty of this soup is that it is simple, clear, transparent, flavorful and without any
solid ingredients. This can be made from Poultry, Beef, Veal and Vegetables, one of the famous
example of passed soup is Consommé

b.Unpassed Soup

The properties of this soup is same as of clear soup except for this is not strained and has solid
ingredients in it. The preparation method is same and can be prepared from Beef, Veal, Poultry
and Vegetables, example for unpassed soup is Broths and Bouillons

3. Cold Soup
 Gazpacho, Vichyssoise, Watermelon Soup

Cold soups are those soups which include the natural gelatin’s jellies to make meat stocks or by
addition of gelatin powder or those that are thickened with a starch or puree. These soups are
served cold but not chilled. Chilling would dull the flavours and the soup would taste bland.

Cold consommé madrilène is popular cold soup.

Vichyssoise is a cold soup and a rich cream of potato soup and garnished with chopped chives.

Andalouse gazpacho is a refreshing tomato and cucumber soup with a garnish of thin strips of
pimentos, cumin seeds for flavor accompanied with croutons.

5. National/Special Soup

Special Soups: African Peanut Soup, Singapore Turtle Soup, Louisiana Gumbo
 National Soups: Hungarian Goulash, Minestrone Soup, Soto Ayam

Special soups are those that are made with unusual ingredients and are prepared by a distinctive
method. So they are termed as National Soups. There are numerous varieties of international
soups such as cold, hot, thin or thick, etc. international soups are those soups which are
originated from the different places and locality within the different countries. These soups are
basically having a great tradition and that’s why they are known by their country. They are
placed in a different category also their names should appear on the menu in the language of the
country of its origins as they have different origins.

Here are some of the famous international soups.

Soup Country
Minestrone Italy
Zuppa Pa Vese
Busecca
Green Turtle Soup England
Chicken Broth
Oxtail Soup
French Onion Soup France
Petite Marmite
Boillabaisse a La Provencale
Scotch Broth Scotland
Mulligatawny India
Gazpacho Spain
Manhattan Clam Chowder America
Mock Turtule Soup
Camaro Brazil
Laberkroedel Germany
Paprika Hungary
Bortsch Polonais Poland
Hotch Pot Flamanda Belgium
Cock-a-Leekie Scotland
Creole New Orleans

Principles in Cooking Soups

1.Soups are simmered, NOT boiled. Boiling causes cloudiness and toughening of the meats.

2. Know when to add the ingredients.

a. Ingredients to Add at the Beginning
Some ingredients stand up to, and benefit from, longer cooking times more than others. All of these can
be added at the very start of cooking.

• Vegetables – Onions, root vegetables like potatoes and carrots, winter squashes, tomatoes, celery,
cauliflower, and broccoli
• Meats – Lean cuts from the shoulder and rump of beef, lamb, goat, pork, whole chickens, chicken
thighs, and chicken legs
• Spices – Most spices can and should be added at the beginning of cooking, though I find that rosemary
can become bitter over the longest cooking times and is best added at the end.

b. Ingredients to Add at the End

These are quicker-cooking ingredients that wouldn’t hold up over hours of cooking and add some fresh
flavor to a slow-cooked dish. Add all of the following ingredients in the last 30-45 minutes of cooking.

• Vegetables – Softer vegetables like peas, corn, bell peppers, and spinach.
• Meat – Chicken breast, fish, and other seafood. Check the chicken breast for doneness at the end of
cooking and give it a little more time if it’s still pink in the middle.
• Pantry Items – Rice, noodles, and other grains. You can add these already cooked, though uncooked
grains are helpful for soaking up excess liquid and it makes them more flavorful. Beans can cause some
debate; personally, I like to add them at the end of cooking so they retain some firmness, though they can
be added at the beginning if that’s easier for you.
• Dairy products – Milk, yogurt, sour cream, cream cheese. Coconut milk is also best added at the end.

3. Taste the soup during the cooking process. Check flavors and adjust as needed.
4. Cut All Ingredients to the Same Size
This ensures that all the ingredients will cook at basically the same rate.

5. Take the Time to Brown Your Ingredients

With our busy schedules it’s tempting and sometimes necessary to just dump all the ingredients in the
slow-cooker and press “go.” This is perfectly fine and will give you a nice warm dinner to come home to.

If you have a few extra minutes and want to take that soup up to the next level, brown the veggies
and sear the meat before putting them in the slow cooker. You’ll be rewarded with richer, more intense
flavors in your soup.

6. Use Less Liquid

Soups are generally based with stocks like fumet, bouillon and broth. Other liquids used include Fruit
and vegetable juice and water. It should cover the vegetables by about 1/2 inch. If you have excess liquid
at the end of cooking, remove the lid for the last 30 minutes to let some of it evaporate.
6. Place Longer-Cooking Ingredients on the Bottom
Meats and root vegetables will take longer to become tender than, say, cauliflower. Nestle those items
around the bottom and sides of the pan, where they will have more direct contact with the pan heating
element.

What Goes with the Soup

Soups may be served with the following:

1. Garnishes

Major ingredients, such as the vegetables in clear vegetable soup, are often considered garnishes. This
group of garnishes also includes meats, poultry, seafood, pasta products, and grains such as barley or rice.
They are treated as part of the preparation or recipe itself, not as something added on.

Consommés are generally named after their garnish, such as consommé brunoise, which contains
vegetables cut into brunoise shape.

Vegetable cream soups are usually garnished with carefully cut pieces of the vegetable from which they
are made. An elegant way to serve soup with a solid garnish is to arrange the garnish attractively in the
bottom of a heated soup plate. This plate is set before the diner, and then the soup is ladled from
a tureen by the dining room staff.

2. Toppings

Clear soups are generally served without toppings to let the attractiveness of the clear broth and the
carefully cut vegetables speak for themselves. Occasional exceptions are toppings of chopped parsley or
chives.

Thick soups, especially those that are all one color, are often decorated with a topping. Toppings should
be placed on the soup just before service so they won’t sink or lose their fresh appearance. Their flavors
must be appropriate to the soup. Do not overdo soup toppings. The food should be attractive in itself.

Topping suggestions for thick soups include the following: fresh herbs (parsley, chives), chopped
croutons, fine julienne of vegetables, grated parmesan cheese, sliced almonds, toasted crumbled bacon,
grated cheese paprika, sieved egg yolks, flavored butter, chopped or diced egg white, flavored oil, fried
herbs, such as parsley, sage, chervil, celery leaves, leek julienne, sour cream, crème fraîche, or whipped
cream, either plain or flavored with herbs or spices.

3. Accompaniments

American soups are traditionally served with crackers. In addition to the usual saltines, other suggestions
for crisp accompaniments are, Melba toast, Cheese straws, Corn chips, Whole-grain wafers, Breadsticks,
Profiteroles (tiny unsweetened cream-puff shells), etc.

Let’s Apply
 1. Research on the ingredients in preparing the different national soups and complete the
table below:

Soup Soup Calssification- Country

Thick or Thin
Minestrone THICK Italy
Zuppa Pa Vese
Busecca
Green Turtle Soup THICK England
Chicken Broth
Oxtail Soup
French Onion Soup THICK France
Petite Marmite
Boillabaisse a La Provencale
Scotch Broth THICK Scotland
Mulligatawny THICK India
Gazpacho THIN Spain
Manhattan Clam Chowder THICK America
Mock Turtule Soup
Camaro THICK Brazil
Laberkroedel THIN Germany
Paprika THIN Hungary
Bortsch Polonais THIN Poland
Hotch Pot Flamanda THICK Belgium
Cock-a-Leekie THICK Scotland
Creole THICK New Orleans

Let’s Assess

A. Differentiate bisque from chowder.

Bisque is mainly made from seafood, especially crustaceans, such as lobster, crab, shrimp
or crayfish. Chowder, on the other hand is a smooth and creamy seafood or vegetable stew.

B. Identify whether the following statements are true or false.

TRUE 1. Cream soups always have milk or cream as its ingredients.

TRUE 2. Accompaniments for soups may be crackers, melba toasts, corn chips, or bread sticks.
TRUE 3. Gaspacho of Spain is a cold soup.
FALSE 4. Soups are generally based with plain water.
TRUE 5. Special soups are those that are made with unusual ingredients and are prepared by a
distinctive method.
C. Prepare one nutritious but inexpensive soup for your family. Document your preparation
through a video presentation or a photo documentation. Apply the principles in soup
preparation. Evaluate your product using the rubrics below.

Topic 3 Sauces

Learning Objectives:
At the end of the topic, you should be able to:
5. Give the functions of sauces in cooking
6. Prepare basic sauces
7. Apply the principles in sauce preparation

Let’s Learn

Sauces are flavorful thickened liquids used to add richness, flavor and moisture to a dish. Drier
foods – such as grilled meats, roasts or meatloaf – are often enhanced with sauces and gravies.
 It can be defined as a liquid or semi-liquid mixture that is made by extracting the juices of the foundation
ingredient or by a combination of STOCKS and ROUX. Sauces are most important part of any culinary
art.

Sauces are perfect in colour, Smoothness and have a texture like velvet with a definite taste, which
compliments the foods it accompanies, rather than masking it. Sauces play an important part in western
cuisine.

Functions of Sauces in Culinary Work

 1. To season, flavor and enhance the food. Some sauces are used to
add sharpness or tanginess to bland food. A remoulade sauce served with shrimp is an example of a
piquant sauce.
2. Add moisture and richness to food. Sauces such as barbeque sauce  basted on meats enhances the
food.
3. Introduce complementary and contrasting flavor. Sometimes sauces are used to add a contrast in
taste to another food. Apple sauce with fresh roast pork serves the same purpose.
4. Enhance the appearance of food. Sauces may add to the appearance of food, sometimes as a coating
which is poured or brushed over the food to give a pleasing appearance to an otherwise uninteresting
item. The chaud-froid sauce made with cream or mayonnaise and gelatin is used to coat various food
items.

5.Add texture to the dish.

Structure of Sauces

1.Liquids
The following liquids are frequently used to form the base for a range of sauces:
(a) milk;
(b) cream;
(c) oil;
(d) butter (clarified);
(e) stocks such as fish, meat, poultry, game and vegetables.

The base stock, or liquid used for a sauce, provides much of the flavor. For example, white stock
for veloute sauce, brown stock for brown sauce and espagnole (ess pahn yohl), milk for bechamel
sauce, tomato plus stock for tamato sauce and Clarified butter for hollandaise.

2. Thickening Agents :
Several mixtures are used for thickening sauces, including:

a. Roux – a cooked mixture of equal parts of flour and fat (such as butter, oil or meat drippings).
The amount of cooking time affects the color. For example, roux starts out white before
progressing to blond and brown as it cooks.
b. Whitewash or slurry – a mixture of flour and cold water
 c. Starches- Starches – flour, corn starch, arrowroot, maize, bread crumbs, rice flour
d. Liaison – egg yolks that have first been tempered with hot stock (so they don’t scramble) before
being added to the liquid

Adding thickeners to sauces usually requires a slow, continuous whipping technique to prevent lumps
from forming. Once successfully added to the liquid, all thickeners must come to a boil before they reach
their full thickening and holding potential.

3.Flavorings and Seasonings

From here, several methods exist for enhancing flavor, including adding wine, lemon juice,
vinegar, seasonings, herbs and cheese, as well as reducing the sauce to concentrate its flavor.

Here is the summary of the major elements of the mother sauces.

Classifications of Sauces
In general sauce can be classified under two major heads as follows:
1 Proprietary Sauce:
This means of the owner, or held in private ownership, or manufacture and sale of which is
restricted by patent.
Proprietary Sauces Denotes:

1. Sauces that are not made in the kitchen, but can be purchased from the market.
2. They are imported or procured locally.
3. They have a unique taste which cannot be reproduced by anybody.
4. It has a secret recipe, guarded by patents.
 5. They are multipurpose in their use.

Examples of these sauces are Worcestershire Sauce, soya sauce like the kikoman sauce of Japan and
toyomansi of the Philippines, Chili sauce, tabasco sauce and ketchup.

B. Preparatory Sauce:

Sauces which are prepared in kitchen by the chef.

a. Mother Sauces:

There are six mother sauces in continental cuisine.

Preparing the basic mother sauces:

 
There are quite a variation in preparing the mother sauces which are seen in different provinces
of Europe and America. Here we will try to generalize a common recipe and method which are
practiced in the hotels and in reputed cruise liners. The sauces should be well seasoned before
being served. All sauces which are hot must be finished by applying butter on top to avoid the
formation of a skin, called Vanner in French.

Bechamel (BAY-shah-MELL) / White Sauce: 

White sauce or Bechamel sauce is more versatile for its neutral base. It is used to bind soufflés,
croquettes, soups, egg dishes and gratins and to coat many foods. The texture should be smooth
and rich and the consistency of double cream. The taste should be milky with no hint of raw
flavor. This is invented by Marquis Louise de béchamel, in the seventeenth century and probably
gets its name from the inventor.

Method:

1. The milk is initially flavored with Onion Cloute/Pique, an onion wrapped with bay leaf
and studded with cloves. Sometimes an amount of finely chopped onion, which is sweated
in butter added to milk before adding the roux.
2. The Onion Cloute/Pique is to be removed after the milk comes to a boil and the flavor
has infused thoroughly. 
3. The proportion of milk: flour: butter = 20: 1:1.
4. Make sure cold milk is added to the freshly made roux to avoid lumps being formed.
5. The sauce is strained and coated with butter to avoid the formation of skin on top.
6. Season the sauce.
7. Serve hot or use this as a base to prepare other derivative sauces.

 Principles to observe

 When cooking a large amount it’s advisable to cover and cook in a moderate oven (300
degree f) for 30 – 40 minutes.
 Stirring from time to time.
 Nutmeg is often, classically added as a flavoring.
 If the sauce is not to be used immediately, DOT it with butter. This butter will melt over
the surface and will prevent the sauce from skin formation.
 Alternatively, press directly the cling film against the surface to prevent the skin
formation.

Veloute ((veh-loo-TAY) )Sauce: 

Veloute sauce is often made from the liquid used in cooking the main ingredient, such as that
used in poaching fish and chicken or for veal, as in a Blanquette. Additional liquid is added to
the blond roux at the beginning to make a very thin sauce. Simmering for 15 minutes to 1 hour
thickens the sauce and intensifies the flavor. The long slow process of cooking gives it a velvety
texture and consistency, hence the name Veloute or Velvety. Stir the sauce frequently to prevent
scorching and skim from time to time.
Method:
 

1. White stock, made from poultry, veal or fish is thickened to prepare a basic Veloute
sauce.
2. Hot stock is added to cold roux to make a thick paste and then it is added to the boiling
stock.
3. Reduce to proper consistency and finished with a liaison of egg yolk and cream
4. Strained through a fine strainer.
5. Season the sauce.
6. Serve hot or use this as a base to prepare other derivative sauces.

Espagnole (ess-spah-NYOL) / Brown Sauce: 

 
The most famous brown sauce, Espagnole, is made with a rich brown stock and a gently cooked
brown roux. Although rich sauce is robust, yet fine and well flavored. It is time consuming and
requires skills. A brown roux is tricky to make without scorching or separating. The sauce is
intensified by adding fine original Spanish ham and tomato puree, which add to the glossy brown
color. Although it can be served by itself. It is also the base of many rich, dark French sauce such
as ‘Demi glaze’, ‘Sauce Robert’ and ‘Sauce Madira’. Now a days many chefs use a last moment
thickener like arrowroot or potato starch, which produces a lighter sauce.
Method:
 

1. The off cuts of meats along with bones of beef are sautéed with chopped tomatoes and
tomato puree along with flavoring vegetable and the roux until brown.
2. A good quality of brown stock is then added in which a Bouquet Garni of thyme, bay leaf
and parsley is put in.
3. It is simmered slowly removing the scum at regular intervals.
4. Reduce it to the preferred consistency and strain through a fine strainer.
5. Use this as a base to prepare Demi glaze and other derivative sauces.
6. Season the sauce and serve hot.

Note:
 Demi Glaze is prepared from equal amount of Espagnole and brown stock mixed together
and reduced to half. Generally, Madeira or other red wines are added for the desired flavor.

Tomato Sauce:
  
Tomato sauce is one of the most popular hot sauces that find a good accompaniment with meats,
poultry and variety of pasta dishes.
 
Method:
 

1. It is made by sautéing onions and garlic.

2. The fat is oil along with bacon lards along with herbs like bay leaf, basil, and parsley.
3. Tomato and tomato products like tomato puree, tomato juice and plum tomatoes are used
for the sauce.
4. Sometimes it is thickened by roux or otherwise gets its own thickening from the
ingredients for the preferred consistency.
5. The sauce is slowly simmered until the right consistency and aroma and strained before
use.
6. Season the sauce and serve hot or use this as a base to prepare other derivative sauces.

Emulsified Sauces:
An emulsion is a colloidal dispersion of tiny droplets of one liquid suspended in another to form
a homogeneous mixture.
The emulsified sauce includes ingredients most often egg or egg yolk and a fat such as butter or
oil which normally do not form a stable suspension of mixture. By vigorous beating or shaking,
the ingredients can be emulsified to form a smooth sauce in stable suspension. The most
important emulsified sauce are Hollandaise, a warm sauce and Mayonnaise a cold sauce.
Bearnaise is made in the same way as Hollandaise, but is flavored with a reduction of vinegar,
shallots and tarragon which gives its characteristic sweet tangy flavor. Quality of all these sauces
depend on using the best egg and butter or oil. Emulsified sauce is famous for being difficult
because they separate or curdle so easily.

Principles to observe

 Emulsion is a process of mixing in two immiscible liquids by force. The lecithin present
in egg yolk helps in the emulsifying process in binding. Any powdery substance, like mustard
in mayonnaise will tend to absorb the liquid and help in the emulsion.
 Around 125 – 150 ml of fat per yolk is absorbed by 1 egg yolk in both the emulsified
sauces.
 If the sauce curdles, add vinegar or a spoon of boiling water and whisk. If still curdled,
start with a fresh egg and add the curdled mixture slowly in a stream till it forms the emulsion.
 All ingredients should be at room temperature.
 Preferably use pasteurized egg yolk as raw egg can be harmful with pathogens.

Clarifying Butter:
  
Clarified butter is a way of separating the milky fat solids (whey) from the pure butter fat. Once
clarified it can be served as a simple sauce, used for frying or to help to stabilize sauce like
Hollandaise and Bearnaise.
Method:
 
Put the butter in a small pan and melt over a low heat; do not allow the butter to boil.
Remove the pan the heat and tilt the pan slightly using a flat spoon. Skim off any foam from the
surface. Pour into a small bowl. Leaving the milky solids behind. Cool, if recipe directs.
Hollandaise(HALL-en-daze) Sauce: 
 
An emulsified sauce made from butter and egg yolk. Hollandaise and its variations are opaque,
but the sauce should have a luster and not appear oily. They should have a smooth texture. A
grainy texture indicates over cooking of the egg yolks.  It should have light consistency and at
times almost appears frothy. A very popular sauce served with poached eggs, and steaks in its
original form or as derivatives.
Method:

1. Vinegar is reduced with white wine, chopped shallots and peppercorn.

2. Add the reduced vinegar to the egg yolk and mix it well and cook it on a double boiler to
a stage when it is creamy and does not smell raw.
3. Clarify butter by melting it over low heat and straining all the salt that settles at the
bottom.
4. Add the melted clarified butter drop by drop on the egg yolk, ensuring both are almost at
the same temperature.
5. Whisk until a thick emulsion is formed. Add few drops of vinegar to the emulsion if it is
too hard to whish in the butter. Finish with lemon juice.
6. Season the sauce and hold it at room temperature and serve warm.   

 Principles to observe:

1. Ensure that egg yolk do not become too hot when whisking to ribbon stage over the
double boiler.
2. Prevent the melted butter over heating before adding to the egg yolk.
3. Prevent the sauce from overheating prior to service.

 Curdled sauce which may be the result of the following reasons:

1. Insufficient agitation during mixing

2. Too much mechanical agitation which breaks down the protective layer of emulsifying
agent.
3. Adding melted butter too quickly to the egg mixture.
4. Using in correct formula.
5. Using egg yolks which lack sufficient emulsifying agent e.g. stale egg yolks.
 To overcome the above mentioned points, care must be taken to:

1. Ensure that the melted butter is not added too quickly to the to the egg yolks.
2. Whisking briskly when adding the melted butter.
3. Prepare sauce just before the service.
4. Ensure fresh eggs are used.
5. Double boiler is cooking on a boiling water bath for even heating with a controlled
temperature.
6. Care should be taken while cooking the egg yolk because excess heat may coagulate the yolk and
make it into a scrambled egg. Remove out of heat as and when required.
7. To rectify, place a small amount of boiling water into a clean bowl. Gradually whisk the
curdled     mixture on to the water; Place fresh egg yolks into a clean bowl. Gradually whisk in
the curdled mixture on to the yolk, whisk gently over a bain-marie.

Mayonnaise Sauce:
 
An emulsified sauce made from egg yolk and oil. This delicious sauce is used in salads,
sandwiches and as a part of other sauces. It can be varied by using different oils, herbs and other
flavorings. Mayonnaise can also be made in a blender, food processer or with an electric mixer.
Make sauce that all the ingredients are in room temperature. If making by hand, set the bowl on a
towel to stop it sliding around.
Remember, mayonnaise is made with raw egg yolk which can harbor ‘Salmonella’ bacteria.
Pregnant women, children and the elderly should avoid under cooked or raw eggs.
Method:

1. Mix egg yolk with mustard in a bowl.

2. Add oil drop by drop whisking it continuously.
3. If the emulsion becomes too tight, add vinegar to thin it down.
4. Whisk until a stabilized emulsion is formed.
5. Serve cold as a sauce, dressing or as the base for other derivative sauces.
6. Points to remember

To avoid unstable emulsion, consider the following:

 Avoid using too low a temperature ingredients, this prevents the emulsifying agents from
coating the oil successfully.
 Use fresh egg yolks.
 adequate whisking when adding oil to the egg yolks is necessary for even distribution of
oil into egg.
 Add oil gradually in the initial stages of preparations to allow thorough mixing of yolks
and oil.
 Use correct formula

Summarized Components of Mother Sauces and Sample Uses in Recipes

These sauces are called as the basic sauces or MOTHER SAUCES as they give rise to a number of other
substances and derivatives. There are 6 mother sauces that are most commonly used for food production.

1. Bechamel Sauce
 Fish in Mornay Sauce

cauliflower augratin

2. Brown Sauce
Sample Recipes

2. Black pepper steak

 3. Fried chicken with Beef gravy

3. Veloute Sauce

Sample Recipes
4. chicken with veloute sauce
 5. Braised pork with veloute sauce

4. Tomato Sauce -

Sample Recipes

1.Greek Baked fish with Tomatoes and onions

2.Fish fennel and tomato spaghetti

5. Hollandaise sauce

Sample Recipes

6. Asparagus with Hollandaise sauce

 7. Poached creamy fish in Hollaindaise

6. Mayonnaise sauce

Sample Recipes

1.shrimps with cocktail mayonnaise sauce

 2.Chicken goujons with lemon mayonnaise

General faults in sauce production

 
1. Lumpiness: This may be caused by the following:
 Roux is too dry when liquid is added.
 Adding liquid too quickly and not stirring continuously.
 Incorrect temperature of roux and liquid. One should be hot and others should be cold.
 Formation of the skin when the sauce comes in contact with air and becomes dry. This
can be prevented by putting a film of melted butter on the surface of the sauce or by using a greased
paper.
 By allowing the sauce to congeal on the sides of the cooking vessel which later could be
stirred into the sauce.
2. Poor gloss: This is caused by insufficient cooking of the sauce or using a sauce which has not
been passed, tammied or liquidized. High gloss is achieved by preparing the sauce correctly and by the
addition of butter just prior to service, called ‘mounting with butter’ or ‘monster au beurre’
3. Incorrect consistency: This is the result of incorrect formula balance. Over and undercooking is
ultimately lead to an incorrect consistency.
4. Greasiness: Too much fat in roux or failure to skim off surface grease as it rises. The use of
greasy stock may cause this fault.
5. Poor color: Incorrect cooking of the roux in the early stage, using dirty cooking vessel or utensils
may cause poor color.
6. Raw starch flavor: This causes due to the insufficient cooking of starch. Starch needs to reach to
boiling point and simmered it for a further period to avoid for a raw starch flavor.
7. Bitterness: This is caused by over-browning or burning of the roux.

Let’s Apply
Activity 1. View the video at https://stellaculinary.com/cooking-videos/sauces-soups/sns-020-
three-modern-mother-sauces-technique-based-approach-sauce-making.

After viewing, answer the following questions

1. Characterize the five mother sauces. List down their major ingredients.
 Veloute – white stock and brown roux
 Brown sauce- roasted stock and brown roux
 Sauce tomat- tomato and roux
 Hollandaise- egg yolk and clarified butter
 Bechamel- milk and roux
2. Give the three Modern Mother Sauces and characterize each.
 REDUCTION- created by concentrating flavors and viscosity through reduction.
Derived from classic brown sauce, and to a lesser extent veloute. The problem
with flour-thickened sauces is they become heavy and easily create palate
fatigue.

 PUREE- it is usually necessary to cook the ingredients, making them easier to

blend into a smooth consistency. It is simply ingredients blended into smooth
consistency and used as a sauce.

 EMULSION- is the successful mixing of oil and water. Combining these two
elements can result in interesting sauces with uniques textures and flavors.

3. Discuss the chemistry involved in the conversion of collagen to gelatin in the preparation
of reduction sauce.
Collagen is the connective tissue in muscle fibers that allow muscles t contract and
be sturdy and do work, the more work a muscle does the more work a joint does the
more collagen it needs to be structurally intact. Collagen will break into 3 individual
strands of gelatin that make up the triple helix. This is important because the gelatin
is what dissolves into stock when take big veal knuckle bones but it also breaks this
collagen down into gelatin.

Activity 2. Imagine yourself working in a restaurant and planning on adding a selection of pastas to your
menu offering. What do you think are the sauces that go well with your pastas? Rationalize your answer.
Use the table below .
Name of the Pasta Dish Sauce to Use Rationale-Why do you use this
sauce
1.Chicken Pasta White Sauce The texture is smooth, rich
and the consistency of
double cream and the taste
is milky with no hint of raw
flavor.
2.Lasgna White Sauce This is made with butter, flour
and milk. The simplest
ingredients and they come
together to form a smooth,
thick and creamy white sauce.
3.Tomato Bacon Pasta Tomato sauce Tossing the pasta in the sauce
with a splash of the pasta
cooking water on the stove,
this thicken the sauce making
it stick to every strand of
pasta.

Let’s Assess:
A 1.Sauces were developed to cover the taste of foods that were going bad.
a. true b. false
B 2. A liquid or semisolid product that is used in preparing other foods and that adds flavor, moisture, and
visual appeal to another dish

a. Soup b. sauce c. stock d. dressing

C 3. Sauces that serve as basis for most other sauces.
a. proprietary sauces
b. preparatory sauce
c. mother sauces
d. master sauces

B 4.  Mother sauce that is an emulsion made from eggs, butter, and lemon.
a. mayobbaise b.hollandaise c.bechamel d.espagnole
B 5. Flour and fat (usually butter) is a thickener called a
a. floured butter b.roux c. creamer
A 6. Roux plus milk or cream on low heat creates a
a. Basic white sauce
b. Cream sauce
c. Bechamel
d. Alfredo sauce
B 6. Decreasing the volume of the liquid ingredient in order to concentrate its flavor within the dish,
while also helping with the final consistency of the finished sauce, so that it will coat and hold on the
plate.
a. reduction
b. glaze
c. remoullage
C 7. . What three things must be present to cause a sauce to thicken?
a. Heat, Starch, and Proteins
b. Heat, Starch and Liquid
 c. Starch, Liquid and Eggs
d. Eggs, Starch and Proteins
B 8. Liason refers to:
a. Adding melted butter to a nearly completed sauce
b. Adding solid butter to a nearly completed sauce
c. Thickening a sauce using egg yolks and cream
d. Swirling a liquid around the skillet to remove any cooked bits of food
A 9.Greasiness in sauces can be controlled by skimming off the fat.
a. True b. false

A 10.One way of producing stable emulsion is to add oil gradually in the initial stages of preparations to
allow thorough mixing of yolks and oil.

b. True b. false
II. Enumerate the five( 5) important functions of sauces
1. Add contrast in taste
2. Add texture
3. Add appearance
4. Add flavour
5. Add sharpness and tanginess
Let’s Summarize

Stocks are rich, flavourful liquids used as a base for soups, sauces and other dishes. Usually produced by
simmering meat, fish or poultry flesh and bones, vegetables and seasoning with liquid, there are several
types of stocks:

Brown stock – Beef or veal bones in lightly oiled roasting pan and browned in an oven.

White stock – Simmered and un-browned veal or beef bones, to provide more delicate flavours.

Chicken stock – Sometimes referred to as white stock, it is prepared by simmering chicken bones with
mirepoix and seasonings.

Fish stock – Uses bones, heads, skin and trimmings from lean, white deep-sea fish.

Soups are nourishing dishes prepared with high quality ingredients, usually based with stocks. Categories
of soups include thin, thick and specialty or national soups.

Sauces are flavorful thickened liquids used to add richness, flavor and moisture to a dish. Mother sauces
include Brown sauce, prepared with mirepoix, fat and flour to create a tan-coloured sauce, Velouté sauce,
prepared from white stock and blonde roux for use as a base for cream soups and vegetarian sauces,
Béchamel sauce, prepared with a mixture of flour, butter and milk from a meat base, tomato sauce,
prepared using tomatoes as base ingredient and Hollandaise sauce, which is  an emulsion of egg yolk,
melted butter, and lemon juice or white vinegar.
Let’s Reflect:

As a future restaurateur, how important is your learning in this unit in the performance of your tasks.
Answer this in NOT more than 100 words.

As a student of the Hospitality Management and as a future restaurateur, dealing on this unit
is very important because it helps me to classify and determine what dishes would l prepare for and
not. This can helps me to improve more and to do something that can help me in my business someday.
This topic has a lot of benefaction to build a my restaurant business someday and I would apply what
I’ve learned on this unit.
References

Roque, Nelson Leo O. & Siggaoat, Janine P. (2016). Commercial Cookery NC2
Gisslen, Wayne (2015). Professional Cooking 8th Edition
Tagnong, Marvin Jay A. (2019). Module in Kitchen Essential and Basic Food Preparation

https://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151124.cw/index.html
https://www.theculinarypro.com/stocks-soups-and-sauces-1