Chapter 5

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The key takeaways are that stocks, soups and sauces are liquid foods that serve as bases for many dishes. Stocks are derived from meat, fish or poultry bones simmered with vegetables and seasonings. Soups can be thin or thick while sauces are used to enhance flavors.

Stocks are classified according to ingredients and color. The main types are brown stock, chicken stock, fish stock, and white stock.

Stocks are prepared by simmering bones with aromatic vegetables and seasoning for several hours, then straining and cooling the liquid.

CHAPTER 5

Stocks, soups, and sauces


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

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

At the end of the chapter, the students are expected to:

 Recognized the classification of stocks, soups and sauces.


 Discuss the principles in preparing stocks and soups.
 Apply the procedures in preparing stocks, soups and sauces.
 Observe cleanliness, sanitation and safety in the workplace.
 Evaluate the prepared stocks, soups and sauces.

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.

Principles of Preparing Stocks

 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

 How are stocks classified?

Ingredients in Preparing Stocks

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.

Methods of Preparing Stocks

The following are the steps in preparing different kinds of stocks.

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.

BROWN STOCK (FOND BRUN)

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.

5.Strain the stock. Cool it quickly. Use or store.

QUESTION

 Compare white stock with brown stock.


CHECK THIS

Identify the following.

___________1. It is base for mushroom sauces, demi- glace ang espagnole.

___________2. The bones, heads, and trimmings of white lean deep sea fishes are boiled to make _____
stock.

___________3. Chicken stock is a ________ stock.

___________4. This is used as base for soups and sauces or substitute for water.

___________5. They are aromatic vegetables added to the stock.

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.

1. Thin or Clear Soups

The thinnest soups are clear, Broth, bouillons, consommés, 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 fairly strong flavor of the main
meat ingredients.
 A consommés is a perfect clear, thin soup. Its 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.
2. Thick Soups

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.

Presenting and Evaluating Soups

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.

 Bacon bits or strips


 Bread sticks
 Corn chips
 Crackers
 Cream
 Croutons
 Fried onions
 Garlic toast
 Wafers
6. Service Wares
Serving, plates, and dishes for serving soups should be properly selected.
 Soup tureen- this can be Chinaware, metal, or stoneware. It has fixed handles. It is accompanied
with ladle and undertray. It is oval or round, or rectangular in shape.
 Bread bowl- creamy and thick soup can be served in a bread bowl which is hollowed out round
loaf of crusty, fine textured bread. This presentation is best for soup served as entrée, and bread
is eaten along with the soup.
 Pumpkin shell- to make it more creative and appealing, instead of using soup tureen or bowl, a
pumpkin shell is used to serve pumpkin soup.
 Shot glass and teacups- shot glasses are used to serve thin and smooth soup as appetizer at
formal dinner or luncheon. For Japanese and Chinese, teacups are for serving soups.

Procedures in Soup Preparation

Here are the following standard procedures in making a good 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:

2 tbsp butter 2 cups onion (sliced)

1 tsp sugar 3 pc bouillon cubes

¼ tsp prepared mustard 1 c cheese (grated)

1 c water (hot) 4 slices French bread

Procedure:

1. Melt butter in a saucepan. Blend in sugar and mustard.


2. Add onions and cook over low fire. Stir constantly for 15 minutes.
3. Pour in water and bring to boiling point.
4. Drop in and dissolve bouillon cubes. Simmer for 15 minutes.
5. Pour inti individual heat resistant soup bowls and top with slices of bread. Sprinkle with cheese.
6. Boil for 2-3 minutes until cheese melts to golden brown.

Soup Salad

Ingredients:

1 canned pork and beans 1 cucumber (diced)

1 pc bouillon cube (dissolved in water) 1 c green pepper (diced)

1 clove garlic (minced) 1 c ripe tomato (diced)

2 tbsp olive oil 1 c croutons

1 chorizo de bilbao (sliced)

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:

3 clams or halaan (shelled) 1 ½ potatoes (diced)

½ c onion (chopped) 1/3 c bacon (bacon bits)

4tbsp butter 4 tbsp flour

1 ½ c milk ( evaporated) 1/8 tsp ground pepper

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.

Evaluating Cooked Dish

To assess the soup you have prepared, use the given rubric below.

Rubric for Preparing Soup

Item Very Satisfactory Satisfactory Needs improvement


Thick soup has heavier Thick soup has less Thick soup is watery
consistency and fuller consistency. and pourable.
body
Consistency
Thin soup is clear, no Thin soup is little Thin soup is cloudy
impurities and not cloudy and has and coarse.
thickened. minimal impurities

Well-blended flavor. Quite flavorful Too spicy, salty or too


Use of seasoning bland.
Flavor contributes to the
soup’s maximum
flavor.
Edible and desirable Edible but not eye Not edible and not
garnishes, eye appealing appealing
Garnishes appealing.
Appropriate Less appealing. Inappropriate
accompaniments and accompaniments.
Accompaniment appealing.

Check This

Identify what described in the following.

__________1. Soups that are prepared hot but served cold.

__________2. These are added to the soup such as croutons or vegetable cuttings.

__________3. A thick creamy soup that originated in France.

__________4. Soups that are thickened with roux and finished with cream.

__________5. A thin soup made by clarifying a rich stock or broth.

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.

What sauces contribute to any dish?

 Moisture MIND YOUR VOCABULARY


 Flavor
Appetite appeal- pleasing and stimulating to the
 Appearance (color and shine)
appetite.
 Richness
 Interest and appetite appeal Gelatinization- the breaking down of the bonds of the
starch molecules with the presence of water and heat.
Ingredients used in sauces

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.

1. 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 separated before heating in liquid.
This is done by mixing the starch with fat or mixing the starch in order to prevent lumping.
 Beurre manié (burr mahn-yay) is a mixture of equal parts of butter and flour to form a paste. It
is used for quick thickening at the end of the cooking of 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
desired.
 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 flavor and fine texture as with
roux.
2. 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.
There are three types of roux.
 White roux- this is cooked for a few minutes, 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.
 Blond roux- also known as the pale roux. It is cooked longer, just until the roux becomes slightly
dark. It is used for velouté sauces or sauces based on white stock.
 Brown roux – this is cooked over low heat until it becomes light 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 flavorful and adds color to brown sauces.
3. Liaison – beating the egg yolks with heavy cream until it becomes smooth. It is used as a
finishing touch to enhance the flavor and smoothness of the sauce.

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.

The leading sauces

Sauce Liquid Ingredient Thickening Used Basic Sauce


White Sauce Milk Roux Bechamel Sauce
Blond Sauce Chicken stock Roux Chicken velouté
Fish stock Roux Fish velouté
Veal stock Roux Veal velouté
Brown Sauce Dark stock Roux Espagnole
Red Sauce Tomato Juice or Roux or tomato Tomato Sauce
Tomato stock
Yellow Butter/ Lemon Juice Egg yolk Hollandaise

Sample Sauce Recipes


Bechamel Sauce

Ingredients:

5 tbsp butter

5 tbsp all purpose flour

4 c milk

2 tsp salt

Procedure:

1. Melt the butter in a saucepan over a medium low heat.


2. Add the flour and stir until smooth. Cook until the mixture turns a light, golden color about 5 to 6 minutes.
3. Heat milk in separate saucepan until just about to boil.
4. Add the hot milk to the butter mixture. 1 cup at a time, while whisking continuously until it becomes vet
smooth.
5. Bring to a boil. Cook for 10 minutes, stirring constantly. Remove from heat. Season with salt.
Hollandaise Sauce

Ingredients:

3 egg yolks

2 tbsp lemon juice

175 g butter

2 tbsp water

Salt ( to taste)

¼ tsp white pepper (ground)

Procedure:

1. Melt butter. Set aside


2. Boil water in a double boiler.
3. In another bowl, place the egg yolks and add water (2 tbsp) and mix well. Put bowl in hot water when
temperature of double boiler cools to 140 f.
4. Beat egg yolks slowly with the whip until they foamed.
5. Remove from water and add melted butter very slowly, whipping continuously.
6. After adding butter and forming an emulsin, whisk in lemon juice and season with salt and pepper.

Velouté Sauce

Ingredients:

5 tbsp butter

5 tbsp bread flour

4 c chicken, fish, veal stock (heated)

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.

Rubric for Preparing Sauces

Item Very Satisfactory Satisfactory Needs Improvement


Body and Consistency Smooth and no lumps; Less smooth with With lumps: pourable
thick enough to coat lumps. and runny
the food lightly.
Flavor Distinctive but well Less proper degree of With starchy taste
balanced; no starch flavoring and poor flavor.
taste, proper degree seasoning.
of flavoring and
seasoning.
Appearance Smooth with a good Color is less eye Dull in color.
shine; good color eye appealing. Not eye appealing.
appealing.
Storing and Reheating Sauces, Stocks, and Soups
Proper handling and storing of sauces, stocks and soups prevent them from spoiling and causing food-
borne diseases. As much as possible, prepared sauces should be used on the same day they are made.
For instance, they are not to be used, they should be stored properly and reheated in time they are to
be used or served.

 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

________1. Principal starch used in sauce making. a. liquid ingredients

________2. Provide the body and base of the sauce. b. seasonings

________3. Used to enhance the flavor of the sauce. c. flour

________4. Cooked mixture of equal parts of fat and flour. d. roux

________5. Use as a finishing touch to enhance the flavor e. liason

and smoothness of the sauce. f. cornstarch

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.

White stock Glaze Cream soup

Brown stock Chicken stock Puree

Fish stock Chowder Consomm é

Mirepoix Specialty soup.

_________1. The soup thickened with roux and done with cream.

_________2. It is usually a colorless stock.

_________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.

_________8. A white stock prepared by simmering chicken bones for 2 to 3 hours.

_________9. A prepared stock with a very concentrated flavor that is thick and withy syrupy
consistency.

_________10. It is a mixture of coarsely chopped vegetables.

II. Compare thin soup with thick soup. Give three examples for each type of soup.

_______________________________________________________________________

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