Stocks, Soups and

Sauces
Stocks
Stocks are bases of many soups
and sauces. What makes them
different from one another is the
consistency, seasoning or
flavoring used and the ingredients.
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.

Stocks are thin, flavoured liquids derived from meat, fish

or poultry bones simmered with vegetables and seasonings.
Herbs, spices and other aromatic vegetables are added to
enhance the flavor.
 Principles of Preparing
Start
Stocks
with cold water to allow protein and
other impurities to be dissolved.
Bones for brown stock should be browned
or roasted before adding cold water.
Use high to bring the stock to boil, then
reduce the heat to simmer.
Skim the stock or remove the impurities
from the liquid to improve the clarity of the
final product
Add aromatic vegetables or
mirepoix and spices. Mirepoix
enhances the flavour of the stock.
Strain the stock.
Store the stock in the refrigerator
for 4 to 5 days or in the freezer
for several months.
Remove the hardened fats from
the surface before reheating.
 Classifications of Stocks
Stocks are classified according to
ingredients and colour.
Brown Stock
Chicken Stock
Fish Stock
White Stock
 Brown StockThis is made of browned
or roasted bones of beef,
chicken, veal, or game.

The bones are oiled

lightly and placed in a
roasting pan and browned
in an oven until golden
It is used in many dishes brown.
as stews.
Tomato, tomato sauce,
It is the base for sauces or tomato paste is added to
such as mushroom sauce, brown the stock or to add
espagnole and demi-glace. color and flavor.
Chicken Stock
Chicken Stock can be
called white stock. It
is the same way as
white stock but is
simmered for only 2 to
3 hours. The mirepoix
is added after the first
hours or simmering.
Chicken stock must
always be strained
before using or
Fish Stock
Bones, head, skins, and
trimmings from white
lean deep sea fish are
used for fish stock.
Cold water containing
the bones and
trimmings is brought to
a boil, skimmed and
simmered. Mirepoix
and seasoning are
added after skimming.
 White Stock
This is a colorless
stock and is more
delicately flavored
than brown stock. Beef
or real bones are ideal
for white stock. The
bones are not browned.
White stock is used as
a base in soup and
sauces as well as
substitute for water.
 Ingredients in
Preparing Stocks
Bones
Mirepoix
Meat
Herbs,Spices, Seasoning
Tomatoes
Wine
 Bones
The bones of the
beef, veal and chicken
are commonly used in
preparing the stock.
They are cut into
pieces. Most of the
flavour of stocks
comes from the
collagen and
 Mirepoix
Aromatic
vegetables such
as onions,
carrots, or celery
are added to the
stock for a
flavourful effect.
Meat
The skin or
shoulder of a beef
or veal are often
used. Fresh meats
makes an excellent
stock. Leftover
cooked meat
maybe used for
richer taste.
 Herbs, Spices, Seasoning
Common herbs used
are parsley, bay
leaves, and thyme.
Herbs and spices are
used lightly.
Overusing them
dominate the flavor of
the stocks. In
extracting flavour, salt
should be lightly used.
Tomatoes
Tomatoes add
flavour to brown
stocks.
Overusing will
make the stocks
cloudy.
Wine
This is
occasionally
used.
Its flavour
contribution is
more important
than its acidity.
Methods in
Preparing Stocks
White Stock
Cut the beef or veal bones into pieces,
3 to 4 inches (except for chicken and
fish bones).
Rinse in cold water to remove
impurities. Blanch the bones quickly.
Place the bones in a stockpot and add
water to cover the bones completely.
Bring to boil (high heat). Reduce the
heat to simmer.
Remove the impurities using a skimmer.
Add the mirepoix
Continue simmering the stocks for
excellent flavour. Skim all the while.

Simmering Time:
Fishbones – 30 to 45 minutes
Chick bones – 3 to 4 hours
Beef or veal bones – 6 to 8hours

Strain the stock, let it cool. Use or store.

Brown Stock
Cut the bones into 3 to 4 inch pieces.
Oil them lightly. Place in a roasting
pan. Roast in an oven for 1 to 2 hours,
stiring occasionally.
Place the roasted bones in a pot and
cover them with water. Bring to boil.
Reduce the heat to simmer. Remove
fat and impurities that rise to surface.
Set aside the fat from the bones.
In a roasting pan, cook the mirepoix
with the reserved fat, until slightly
brown.
Add the mirepoix, seasoning,
tomatoes or tomato products to the
stock. Continue to simmer for 3 to
4hours, until stock becomes brown.
Do not stir the stock. Skim off any fats
or impurities.
Strain the stock. Cool it quickly. Use
or store.
 Soups
Classificationsof Soups
Presenting and Evaluating Soups
Procedures in Soup Preparations
Evaluating Cooked Dish
 What is Soup?
A soup is a dish which may be hot or
cold with meat and vegetables as the
main ingredients. A good soup is made
using quality ingredients.
Soups are versatile dishes, for they
may be made and eaten at any time of
the day. They are served as appetizer to
introduce a meal or can be served as
main course for lunch or dinner.
 Classification of
Soup
Thin or Clear Soup
Thick Soup
Cold Soups
Nationality or specialty Soups
Thin or Clear Soup
The thinnest soups are
clear. Broth bouillons,
consommes, and other
thin soups are made
from clear stocks with
few ingredients.
A broth is a rich
flavorful stock.
A bouillon is made for
stock, extra meat and
seasoning. It has a strong
flavour of the main meat
ingredients.
 A consomme is a perfect
clear, thin soup. It is made
by clarifying a rich stock or
broth using added meat and
flavoring ingredients. Other
thin soups are light
vegetables soup, milk or
light cream soup.
Thick Soups
Thick soups have
thicker consistency and
fuller body than thin or
clear soups. These are
made thick with the
addition of the
thickening agent such as
starch, cream vegetable
puree, butter and egg.
A puree can be quite
heavy and thick. The
main ingredients are
vegetables that are
ground in a blender or
food processor until
smooth. They are
based on starchy
ingredients such as
potatoes or starch.
Milk or cream maybe
added to puree.
Cream soups are
thickened with roux and
finished with cream.
They can be made with
vegetables cooked until
tender, pureed, stirred
and folded into soup.
Cream of asparagus
soup and Cream of
mushroom soup are the
common examples of
cream soups.
Chowder or
gumbo is a thick
soup, made from
fish, shellfish and
vegetables. The
liquid ingredient
added is cream or
milk and
thickened with
roux.
Cold Soups
Cold soups are either
cooked or uncooked. They
are chilled before serving.
Cooked Cold soups are
prepared hot but served
cold. Cream is added to
thicken the cooked cold
soup after chilling.
Vichyssoise is the best
example of cooked cold
soup.
Uncooked Cold
soups are made with
chopped and purred
vegetables or fruits.
Cream or Yogurt is
added to make soups
thicker and richer.
Gazpacho is a good
example of
uncooked cold soup.
 Nationality or Specialty Soups
These soups originated
from a particular
geographic area or region.
These can be thin or thick.
Nationality or Specialty
soups forms a separate
category because of their
specific ingredients,
methods of preparation, and
origin. Many specialty
soups are served cold.
Chowder Soup – a thick
chunky and creamy
soup originated in New
England region of the
United States. It is made
from fish, shellfish, and
vegetables. Bean,
chicken, corn and ham
are some chowder
variants with cream or
milk as liquids
ingredients.
Bisque is a thick creamy
soup originated in France.
This is made of strained
broth of seafood. (crab,
lobster, and shrimp). The
shells of crustacean are
ground and strained and put
in with the other
ingredients, simmered in
wine to create a flavorful
stock and thickened with
roux. Bisque can be made
from a puree of vegetables
or fruits.
Presenting and
Evaluating Soups
Color
Consistency
Seasoning
Garnishes
Accompaniments (Bacon bits or strips, bread
sticks, Corn chips, crackers, cream, croutons,
fried onions, garlic toast, wafers)
Service Wares (Soup tureen, bread bowl,
Pumpkin shell, shot glass and teacups)
 Procedures in Soup
Preparation
When preparing a stock for soup,
always skim off the fat and
impurities to produce a clearer
stock for a better soup.
Strain stocks and soups. Before
the cooking is completely done,
remove all impurities.
Use spices with discretion.
Spices should not be added unless
in a sachet bag or bouquet garni.
They should be in the soup long
enough to add flavour, then the
sachet bag or bouquet garni is
removed.
To improve the flavour of the
soup, saute vegetables garnishes.
 Evaluating Cooked Dish
ITEM VERY SATISFACTORY NEEDS
SATISFACTORY IMPROVEMENT
Consistency Thick soup has Thick soup has less Thick soup is
heavier consistency watery and
consistency and pourable
fuller body
Thin soup is clear, Thin soup is little Thin soup is
no impurities and cloudy and has cloudy and coarse.
not thickened minimal impurities

Flavor Well blended

flavor. Use of
Quite flavorful Too spicy, salty or
too bland.
seasoning
contributes to the
soup’s maximum
color.
 Evaluating Cooked Dish
ITEM VERY SATISFACTORY NEEDS
SATISFACTORY IMPROVEMEN
T
Garnishes Edible and Edible but not Not edible and not
desirable appealing appealing.
garnishes, eye
appealing.
Accompaniment Appropriate Less appealing Inappropriate
accompaniments accompaniments.
and appealing.
 Sauces
IngredientsUsed in Sauces
Seasonings and Flavourings
The Leading Sauces
Evaluating Cooked Dish
Storing and Reheating Sauces, Stocks and
Soups.
 A sauce is a thickened
liquid, richly flavoured
Sauces to compliment a dish.
The sauce should
heighten the flavour and
appearance of the
dishes, and make it more
digestible. It should
flow over the food and
provide a thin coating,
rather than to disguise
the dish itself.
 Moisture
Flavor
What sauces Appearance
contribute to (Color and
any dish? Shine)
Richness
Interest and
Appetite Appeal
Ingredients Used in Sauces
Liquid Ingredients – liquid
ingredients provide the body and
base of the sauce. The liquids are
called the leading sauces because
they are which the most sauces
are made. These are the milk,
white stock, brown stock, tomato
juice and butter.
Thickening Agents
 Sauces must be thick to cling lightly to the
dishes. The following are examples of
thickening agents.
 Starches – these are the most common
thickening agents.
 Flour is the principal starch used in sauce
making. Starches thicken by gelatinization, the
process in which the starch absorbs water. Starch
granules must be heated before heating in liquid.
This is done by mixing the starch with fat or
mixing the starch in order to prevent lumping.
Beurre manie (burr mahn-yay)
is a mixture of equal parts of
butter and flour to form a paste.
It is used for thickening at the
end of the cooking to finish the
sauce.
Cornstarch –
produces a clear
sauce with
glossy texture.
It is dissolved in
cold water until
smooth, before
stirring into hot
liquid.
Breadcrumbs – thicken the liquid
quickly. These are useful if
smoothness of texture is not desire.
Arrowroot – it yields an
even clearer sauce , rather
than with the use of
cornstarch.
White Wash
– a thin
mixture of
flour and
cold water. It
has good
flavour and
fine texture
as with roux.
Roux – (roo) is a cooked mixture
of equal parts of fat and flour. It
must be stiff, not pourable or
runny. Too much use of fat makes
the sauce gravy.

Three Types of Roux

a. White Roux
b. Blond Roux
c. Brown Roux
Three Types of Roux
This is cooked for
a few minutes, White Roux
until the raw taste
is done. It has a
frothy, chalky and
slightly grifty
appearance before
it takes on color. It
is used for
bechamel sauce
and other sauce
based on milk.
 Also known as
the Pale Roux.
Blond Roux It is cooked
longer, just until
the roux
becomes
slightly dark. It
is used for
veloute sauce or
sauces based on
the white stock.
This is cooked over
low heat until it
becomes light Brown Roux
brown in color with
nutty aroma. For a
darker brown roux,
the flour is browned
in an oven before
adding the fat. It is
more flavourful and
adds colour to
brown sauces.
Liason
Beating the egg yolks with heavy
cream until it becomes smooth. It is
used as finishing touch to enhance
the flavour and smoothness of the
sauce.
Seasonings and
Flavourings
Seasonings and flavourings are
used to enhance the flavour of the
sauces. The most common
seasonings and flavourings added
to sauce are salt, pepper, spices,
and herbs. Mustard , sugar and
vinegar can also be used.
 Evaluating Cooked Dish
ITEM VERY SATISFACTORY NEEDS
SATISFACTORY IMPROVEMENT
Body and Smooth and no Less smooth with With lumps;
Consistency lumps; thick lumps pourable and
enough to coat the runny.
food lightly
Flavour Distinctive but Less proper degree With starchy taste.
well balanced; no of flavouring and Poor flavour.
starch taste, proper seasoning.
degree of
seasoning and
flavouring
Appearance Smooth with a Colour is less eye Dull in colour not
good shine; good appealing eye appealing.
colour eye
appealing.
 Storing and Reheating Sauces,
Stocks and Soups
Cooked sauces soups and stocks
should be cooled quickly. An ice bath
or placing them in a well-ventilated
area for cooling before storing.
Use several small containers to store
large quantities of sauces and soups.
This will cool them easily and evenly
before storing and freezing.
Sauces, stocks or soups should be placed in
containers with tight-fitting lids, labelled and
stored in the refrigerator or kept frozen.
Before serving, reheat the sauce and soups to
60˚C or 140˚F as quickly as possible and hold
it at the temperature for 2minutes. Stir
frequently and avoid scorching or burning the
item. Reheating destroys the bacteria. A small
amount of liquid may be added as well
flavouring and seasonings may be adjusted.
Unused reheated sauces should not be stored
again. Discard them.