Chapter 5
Chapter 5
Chapter 5
Soups are liquid foods consisting of the broth of meat, seafood or vegetables. They may be thin or thick;
hot or cold.
Sauces are highly flavored and thickened liquid flavor over the food to provide coating. They heighten
the flavor of the food to enhance their appearance and make them easy to digest.
LEARNING OUTCOMES
Stocks
Stocks are thin, flavored liquids derived from meat, fish or poultry bones simmered with
vegetables and seasonings. Herbs, spices and atomic vegetables are added to enhance the stock’s flavor.
Stock serve as the bases of many dishes.
Start 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 heat to bring the stock to boil, the 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 enhance the flavor of the stock.
Strain the stock. Straining the liquid ensures cleanliness and clarity. A vey fine mesh strainer is
used to strain in liquid. Let it cool.
Store the stock in the refrigerator for 4 to 5 days or in the freezer for several moths.
Remove the hardened fat from the surface before reheating.
Classification of stocks
Stocks are classified according to ingredients and color. There are brown stock, chicken stock,
fish stock, and white stock.
Brown Stock
This is made of browned or roasted of beef, chicken, veal or game. The bones are oiled lightly
and places in a roasting pan and browned in an oven until golden brown. Tomato, tomato sauce or
tomato paste is added to the brown stock to add color and flavor. It is used in many dishes as stews. It is
the base for sauces such as mushroom sauce, espagnole and demi-glace.
Chicken Stock
Chicken stock can be called white stock. It is prepared in 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 storing.
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 bought to a boil, skimmed and simmered. Mirepoix and
seasoning are added after skimming.
White Stock
This is a colorless stock and it is more delicately flavored that 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.
QUESTION
1. Bones
The bones of the beef, veal and chicken are commonly used in preparing the stock. They
are cut into pieces. Most of the flavor of stocks comes from collagen and cartilage.
2. Mirepoix
Aromatic vegetables such as onions, carrots, or celery are added to the stock for a
flavorful effect.
3. Meat
The skin or shoulder of a beef or veal are often used. Fresh meat makes an excellent
stock. Leftover cooked meat used for richer taste.
4. 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 flavor, salt
should be lightly used.
5. Tomatoes
Tomatoes add flavor to brown stocks. Overusing will the stocks cloudy.
6. Wine
This is occasionally used. Its flavor contribution is more important that its acidity.
White Stock
1. 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.
2. Bring to boil. Reduce the heat to simmer.
3. Remover the impurities using skimmer.
4. Add the mirepoix.
5. Continue simmering the stocks for excellent flavor. Skim all the while.
Simmering Time:
Fish bones- 30 to 45 minutes
Chicken bones- 3 to 4 hours
Beef or veal bones- 6 to 8 hours
6. Strain the stock, let it cool. Use or store.
1.Cut the bones into3 to 4 inch pieces oil them lightly. Place in a roasting pan. Roast in an oven for 1 to 2
hours, stirring occasionally.
2.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 a side the fat from the bones.
3.In a roasting pan, cook the mirepoix with the reserved fat, until slightly brown.
4.Add the mirepoix seasoning, tomatoes or tomato products to the stock. Continue to simmer for 3 to 4
hours, until stock becomes brown. Do not stir the stock. Skim off any fat or impurities.
QUESTION
___________2. The bones, heads, and trimmings of white lean deep sea fishes are boiled to make _____
stock.
___________4. This is used as base for soups and sauces or substitute for water.
PRACTICUM
Prepare a white stock, following the procedure you learned in this
lesson. Share your experience to the class.
SOUPS
A soup is a dish wish 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 can 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.
Classifications of Soups
Soups are classified into clear or thin soup, thick soup, and cold soup, and nationality or specialty soup.
The thinnest soups are clear, Broth, bouillons, consommés, and other thin soups are made from
clear stocks with few ingredients.
Thick soups have thicker consistency and fuller body than thin or clear soups. Theses 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 cam 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.
3. Cold Soups
Cold soups are either cooked or uncooked. They are chilled before serving.
Cooked cold soups- Soups are prepared hot but served cold. Cream is added to thicken the
cooked cold soup after chilling. Vichyssoise in the best example of cooked cold soup.
Uncooked cold soups- these are made with chopped and pureed vegetables or fruits. Cream or
yogurt is added to make soups thicker and richer. Gazpacho is good example of uncooked cold
soup.
4. Nationality or Specialty Soups
These soups originated from a particular geographic area of region. These can be thin or thick.
Nationality and specialty soups form 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 liquid ingredient.
Bisque- 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 of fruits.
Soups should be presented in a creative manner, appealing to the diner’s appetite. To achieve
this, consider the following factors:
1. Color
Contrast or similar in colors of ingredients in preparing soup as appealing to the diners.
2. Consistency
A thin soup may be watery because the stock used lacks body. They body in the stock is
the gelatin that comes from the bones of animals of thicken agents. (starches, potatoes,
macaroni, rice or pureed vegetables). Fresh meat and poultry are also stock’s body
builders.
3. Seasoning
Season the soup, so the flavor blend. Adding seasonings and spices toward the end of
soup preparation ensure maximum flavor. The key to flavorful soups is delicacy of
seasonings.
4. Garnishes
The soup is enrich by the garnish used. It is desirable to garnish soups with croutons or
vegetable cuttings or sour cream.
5. Accompaniments
To make soup more appealing and flavorful, accompaniments are served with the
soups. Any of the following are used as accompaniments to the soup.
1. When preparing a stock for soup, always skim off the fat and impurities to produce a clearer
stock for a better soup.
2. Strain stocks and soups. Before the cooking is completely done, remove all impurities. Strain the
stocks with China cap covered with cheesecloth. Thin soups should be clear and that they
sparkle.
3. 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 flavor, then sachet bag or bouquet garni is
removed.
4. To improve the flavor of the soup, sauté vegetable garnishes.
Sample Soup Recipes
Onion Soup
Ingredients:
Procedure:
Soup Salad
Ingredients:
Procedure:
1. Combine puree of pork and beans with bouillon stock. Set aside.
2. Brown garlic in olive oil.
3. Drop slices of chorizo de bilbao.
4. Add the puree of pork and beans and bouillon water.
5. Cook for 20 minutes or until slightly tthickens.
6. Serve with croutons.
Clam Chowder Soup
Ingredients:
1 c clean broth
Procedure:
1. Wash and steam clams. Remove clam meat from shells. Set aside.
2. In a saucepan, put potatoes, onion, and bacon. Add water, enough to cover. Cook until potatoes are tender.
Set aside.
3. Melt butter in a saucepan. Add flavor and blend well. Stir in milk and cook until thick.
4. Combine potatoes mixture, white sauce, and clam meat.
5. To make it thin, add clam broth and season.
To assess the soup you have prepared, use the given rubric below.
Check This
__________2. These are added to the soup such as croutons or vegetable cuttings.
__________4. Soups that are thickened with roux and finished with cream.
Practicum
Create your own soup recipe. Serve it using the appropriate service wares. Share your experience to the
class.
Sauces
A sauce is a thickened liquid, richly flavored to complement a dish. The sauce should heighten
the flavor 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.
Sauces are made of liquid ingredients, thickening agents, seasonings and flavorings.
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 dishes. The following are examples of thickening agents.
Question
How do sauces affect the appearance and flavor of the dishes?
Seasonings and Flavorings
Seasonings and flavorings are used to enhance the flavor of the sauce. The most common
seasonings and flavorings added to sauce are salt, pepper, spices and herbs. Mustard, sugar, and
vinegar can also be used.
Ingredients:
5 tbsp butter
4 c milk
2 tsp salt
Procedure:
Ingredients:
3 egg yolks
175 g butter
2 tbsp water
Salt ( to taste)
Procedure:
Velouté Sauce
Ingredients:
5 tbsp butter
Procedure:
1. Heat butter in a saucepan over low heat. Add flour and make blond roux. Cool roux slightly.
2. Add the hot stock to the roux and beat constantly, skim surface if necessary. Add more stock if needed to
adjust consistency.
3. Strain through a China cap lined with cheese. Cover or spread ,melted butter on surface to prevent skim
formation. Keep hot if to be used or cool in a cold water bath for future use.
Evaluating Cooked Dish
To assess your finished product, use the given rubric below.
Cooked sauces, soups or 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 stocking 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 or soup to 60 C or 140 C as quickly as possible and hold it at
that temperature for 2 minutes. Stir frequently and avoid scorching or burning the item.
Reheating destroys the bacteria. A small amount of liquid may be added as well as flavorings
and seasonings may be adjusted.
Unused reheated sauces should not be stored again. Discard them.
Question
How will you prevent spoiling of sauces, stocks and soups?
Check This
Match the items in Column A with the items in Column B. Write only the letter of the correct
answer.
Column A Column B
Practicum
Prepare spaghetti for your afternoon snack. What sauce will you use? How will you
prepare it?
Check-up
I. Identify the type, classification and kinds of stocks, soups and sauces.
_________1. The soup thickened with roux and done with cream.
_________3. It is concentrated clear soup prepared by simmering a broth for a longer time.
_________4. This soup is prepared by grinding vegetables to become smooth using a food processor or
blender.
_________5. The bones, heads, skins and trimmings of white lean fish are used to prepare this kind of
stock.
_________6. This soup can be thick or thin and prepared by using specific ingredients found in a
particular region or geographical area.
_________7. This is known as fond brun, a stock prepared by simmering browned bones of chicken,
beef, veal with tomatoes or tomato products.
_________9. A prepared stock with a very concentrated flavor that is thick and withy syrupy
consistency.
II. Compare thin soup with thick soup. Give three examples for each type of soup.
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