STUDY GUIDE

STUDY
TLE 10: Cookery GUIDE
Quarter 3: Week 1&2 Assessment: ____________

Acts. & Exers: ___________

LESSON 1: PREPARING SOUPS AND SAUCES

Soups are based on stocks added with other ingredients for variety of flavor, consistency,
appearance and aroma. A well- prepared soup always makes a memorable impression.
Sauces, on the other hand serve a particular function in the composition of a dish. These
enhance the taste of the food to be served as well as add moisture or succulence to food that
are cooked dry.
In this module you will learn the different classifications of soups and sauces. You will also
know the different principle in preparing soups and sauces.

LEARNING OUTCOMES:

At the end of the module the students will be able to:

 identify the different classifications of soups,
 identify principles in preparing a soup,
 identify the different classifications of sauces; and,
 identify principles in making sauces.

No part of this module may be reproduced in any form including photocopying without permission from the writer.
 STUDY GUIDE
Activity
Observe the pictures below and identify the difference between the soups and sauces.
Write your answer on the space provided.

Soup

STUDY GUIDE
Abstraction
CLASSIFICATION OF SOUP

Soups are based on stocks added with other ingredients for variety of flavor, consistency,
appearance and aroma. A well-prepared soup always makes a memorable impression. Soups
offer a full array of flavoring ingredients and garnishing opportunities. Soups also
allow the use of trimmings and leftover creatively.

1. Clear Soup
Clear Soups. They are soups based on a clear, un-thickened broth or stock.
They may be served plain or garnished with a variety of vegetables and
meats. They are very similar to stocks, except that broths are based on meats
rather than bones so they are richer and have a more defined flavor. Broths
can be used as a liquid in preparing soups. A good quality broth should be
clear, aromatic and rich-tasting with a very evident flavor of the major
ingredient.
 One strong and clear broth or stock is a consommé. It is made by combining lean chopped
meat, egg whites, mirepoix, herbs and spices and an acidic ingredient like tomatoes, wine, or
lemon juice. The combination is called ―clarification‖ since the particles that make the broth
appear cloudy are trapped as it cooks. A good quality consommé is crystal – clear, has a
good body, amber to brown in color, and completely fat-free.
 Broth and bouillon simple clear soup without solid ingredients. Broth and bouillon are
similar to stock in technique and in cooking time. The major distinction between broth
and stock is that broths can be served as is, whereas stocks are used in production of
other dishes.
 Vegetable soup – clear seasoned stock or broth with the addition of one or more
vegetable, meat, or poultry.
 Consommé‘ – rich, flavorful stock or broth that has been clarified to make it perfectly
clear and transparent.
2. Thick Soup
Thick Soups are soups that are thickened to provide a heavier
consistency. Thick soup is a cream soup based on béchamel sauce
and is finished with a heavy cream. A béchamel sauce is milk
thickened with roux. But some thick soups are veloute sauce-based,
stock thickened with roux.
A veloute sauce base is usually finished with a liaison of heavy
cream egg yolk. A thick soup should have a velvety smooth texture
and the thickness of heavy cream. It is always essential to strain out
the solids and at times to puree and put back in the soup. Cream
soups may be served hot or cold. A kind of cream soup based on
crustaceans like shrimps and lobsters is bisque. It is made by
simmering a crustacean in a stock or a fish fumet.
Another thick vegetable soup is the chowder made with broth,
milk or water as base, then thickened with roux. Cold, thick soups
such as vichyssoise are simply cream soups served cold. Others like
gazpacho or a chilled cantaloupe soup are based on a puree of
cooked or raw ingredients brought to the correct consistency by
adding fruits or vegetable juice as a liquid
 Cream soups – are soups thickened with roux, beurremanie, liaison or other thickening
agents, plus milk, or cream.
 Purees – vegetable soup thickened with starch
 Bisques – are thickened soups made from shellfish.
 Chowders – are hearty soups made from fish, shellfish or vegetables usually contain milk
and potatoes.
 Veloutes – soup thickened with egg, butter and cream.

3. Other Type of Sauce

A. Dessert soup
a. Ginataan – a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl
served hot or cold.
b. Osheriku – a Japanese asuki bean soup.
c. Tonge sui – a Chinese soup.

B. Fruit Soup can be served hot or cold depending on the recipe where dried fruits are used
like raisins and prunes. Fruit soup may include milk, sweet or savory dumplings, spices or
alcoholic beverages like brandy and champagne.
 C. Cold soup is variations on the traditional soup wherein the temperature when served is
kept at or below temperature.
D. Asian soup is a traditional soup which is typical broth, clear soup, or starch thickened soup.

Basic Principles of Preparing Soup

1st Principle: Starting with Cold Water

Why cold water? Most protein, vitamins and minerals dissolve in cold water. Part of
the flavor comes from these components. Using hot water would lessen the flavor
and nutritive content of stock
2nd Principle: Cutting vegetable to appropriate size for the type of stock.
The size of cut helps the maximum flavor to be extracted. Example 1: A fish stock
only simmer for a half hour (30 minutes) so the cut should be julienne (thin strips: ¼
inch thick 2-3 inches long) Example 2: A brown stock simmers for 4-6 hours and
sometimes 24 hours, so the cut should be 1‖ cubed so that stock will have time to
extract the flavor and will not fall apart after a long cooking.
3rd Principle: Select your protein based.
Beef, Chicken, Pork and Fish All bones are washed, roasted or blanched. Roasted
for brown sauce and blanched for white stock.
4th Principle: Simmering
Gentle extractions aid in flavor and nutrition. Boiling causes cloudiness through
agitation of the ingredients.
5th Principle: Skimming
Keep the stock clear. The scum on top of stocks contains impurities.

Some Examples of Soup Recipes

Cream Potato Soup

Tools and Equipment Ingredients Procedure
Casserole Quantity 1. Cook bacon until crispy. Cool. Set aside, peel
Gas/ Electric Stove ½ cup Chopped bacon potatoes and cut into cubes, place in a
Knife ¾ kg Potatoes saucepot and add water and chopped onions.
Chopping board 3 cups Water Bring to a boil and cook until potatoes are
Strainer 2 bulbs Onion chopped tender. Remove potatoes and sear the broth.
Saucepot 1 whole Chicken cube 2. Add chicken bouillon cube to the reserved
Measuring Cup 2 cups Hot water potato broth to make potato chicken broth and
Measuring Spoon ¼ cups Butter stir until dissolved. Add the hot water. Place
Wooden spoon ¼ tsp PepperSalt cooked potatoes in blender in 2 batches,
Soup Ladle ½ tsp All-purpose adding ¾ cup of the potato chicken broth with
1½ cream each batch. Cover and blend for 1 minute or
until smooth. Set aside.
3. Melt butter in a saucepan. Add flour, salt and
pepper. Add all-purpose cream at once. Stir
while cooking until slightly thickened and
bubbly. Cook for 1 minute more. Stir until heated
through. If necessary, stir in additional milk to
make the desired consistency. Serve with
sprinkled bacon bits.
 Tools and
Ingredients Procedure
Equipment
Casserole Gas/ Quatity 1. Combine the beef, bone and water in a
Electric Stove 1kg. Lean beef, cut in 3 stockpot and bring to a boil. Simmer for 5
Knife portion minutes and skim. Cover and simmer for 1 hour.
Chopping ½ kg bone marrow cold 2. Add to the onion stock with cloves, the carrots,
board 3 ½ liter water carrots, cut up celery, leeks, salt peppercorns, parsley, thyme,
Measuring Cup 3 large onion, stuck with 3 garlic and bay leaf. Cover and cook slowly for 4
Measuring 2 cloves cloves – 5 hours.
Spoon celery w/leaves. leeks, 3. Strain through a double thickness of cheesecloth
Wooden 2 stalks sliced lengthwise and and skim off fat. Use absorbent paper towels.
spoon Soup 3 wash salt peppercorns Remove the remaining particles and reserve the
Ladle spring parsley pinch meat for another purpose.
1½ tbsp. basil clove garlic 4. To clarify the consommé, return it to the heat
6 bay leaf and add beaten egg whites and eggshells.
2 egg whites, beaten 5. Bring to a rolling boil and strain once more
crushed eggshells through 3 thickness cheesecloth.
1 clove tomato puree finely 6. Pour 6 cups of consommé into a saucepan and
1pc chopped onions reserve the remainder for another use.
3 large dried basil 7. Add the tomato puree, onion, and dried basil.
3 Simmer for 20 minutes, remove from the heat
2 cup and strain through cheesecloth. 8. Serve hot.
2tbsp
½ tsp

Tools and
Ingredients Procedure
Equipment
Casserole Quatity 1. In a 2-quart soup pot, pour 6 cups of
Stockpot with 6 ½ cups prepared basic chicken stock chicken broth to a simmer. Addthe
cover 2 tbsp. light soy sauce soy sauce, sherry, pepper, andsalt.
Gas or electric 2 tbsp. sherry 2. Beat the egg whites lightly. Drizzle
stove ¼ tsp. 2 white pepper into the chicken broth mixture
Knife large egg whites 3. Mix the cornstarch with the
Chopping board 1 tbsp. salt remaining ½ cup chicken stock
Mortar and pestle 2 tbsp. sesame oil until lump free. Add to the soup.
Strainer Measuring 1/8 tsp cornstarch Stir in the sesame oil, garnish with
cup Measuring 2 large eggs scallions and serve hot. Evaluate
spoon Wooden 1 tbsp scallions , thinly sliced your finished product, using the
spoon given score sheet.
Soup ladle
 SAUCES

One of the important components of a dish is the sauce. Sauces serve a particular function in
the composition of a dish. These enhance the taste of the food to be served as well as add
moisture or succulence to food that are cooked dry. Sauces also enhance the appearance of a
dish by adding luster and sheen. A sauce that includes a flavor complementary to a food brings
out the flavor of that food. It defines and enriches the overall taste and its texture. Sauce is a fluid
dressing for poultry, meat, fish, dessert and other culinary products.
Sauce is a flavorful liquid, usually thickened that is used to season, flavor and enhance other
foods. It adds:
1. Moistness
2. Flavor
3. Richness
4. Appearance (color and shine)
5. Appeal

Basic Sauces for Meat, Vegetables, and Fish

1. White sauce - Its basic ingredient is milk which is thickened with flour enriched with butter.
2. Veloute sauce- Its chief ingredients are veal, chicken and fish broth, thickened with blonde
roux.
3. Hollandaise – It is a rich emulsified sauce made from butter, egg yolks, lemon juice and
cayenne. Emulsion – (as fat in milk) consists of liquid dispersed with or without an emulsifier in
another liquid that usually would not mix together.
4. Brown sauce / Espagnole – It is a brown roux-based sauce made with margarine or butter,
flavor and brown stock.
5. Tomato – It is made from stock (ham/pork) and tomato products seasoned with spices and
herbs.

A. Variation of Sauces
1. Hot Sauces – made just before they are to be used.
2. Cold sauces – cooked ahead of time, then cooled, covered, and placed in the
refrigerator to chill.
B. Thickening Agents
Thickening agent – thickens sauce to the right consistency. The sauce must be thick
enough to cling lightly to the food. Starches are the most commonly used thickeners for
sauce making. Flour is the principal starch used. Other products include cornstarch,
arrowroot, waxy maize, pre-gelatinized starch, bread crumbs, and other vegetables and
grain products like potato starch and rice flour. Starches thicken by gelatinization, which is
the process by which starch granules absorb water and swell many times their original sizes.
Starch granules must be separated before heating in liquid to avoid lumping. Lumping
occurs because the starch on the outside of the lump quickly gelatinizes into a coating that
prevents the liquid from reaching the starch inside.

Starch granules are separated in two ways:

 Mixing the starch with fat. Example: roux
 Mixing the starch with a cold liquid. Example: slurry

Roux – is a cooked mixture of equal parts by weight of fat and flour

 1. Fat
A. Clarified butter- Using clarified butter results to finest sauces because of its flavor.
B. Margarine- Used as a substitute for butter because of its lower cost.
C. Animal fat.- Chicken fat, beef drippings and lard.
D. Vegetable oil and shortening- Can be used for roux, but it adds no flavor.
2. Flour
The thickening power of flour depends on its starch content. Bread flour is
commonly used in commercial cooking. It is sometimes browned for use in brown
roux. Heavily browned flour has only 1/3 the thickening power of not brown flour.
A roux must be cooked so that the sauce does not have a raw, starchy taste
of flour. The kinds of roux differ on how much they are cooked.
 White roux – Cooked just enough to cook the raw taste of flour; used for béchamel
and other white sauces based on milk.
 Blond roux – Cooked little longer to a slightly darker color; used for veloutes´.
 Brown roux – Cooked to a light brown color and a nutty aroma. Flour may be
browned before adding to the fat. It contributes flavor and color to brown sauces.

Making Roux
1. Melt fat. 2. Add correct amount of flour, 3. Cook to the desired degree of
and stir until fat and flour is white, blond or brown roux.
thoroughly mixed.

Hygienic Principles and Practices in Sauce Making

1. Make sure all equipment is perfectly clean.
2. Hold sauce no longer than 1 ½ hours. Make only enough to serve in this time, and discard
any that is left over.
3. Never mix an old batch of sauce with a new batch.
4. Never hold hollandaise or béarnaise or any other acid product in aluminum. Use stainless-
steel containers.

Basic Finishing Techniques in Sauce Making

1. Reduction
 Using reduction to concentrate basic flavors. The water
evaporates when simmered. The sauce becomes more
concentrated and more flavorful.
 Using reduction to adjust textures The sauce may be
simmered until it reaches the desired thickness. Stock or
other liquid may be added to thickened sauce to thin it out,
then simmer to reduce to the right consistency.
 Using reduction to add new flavors. Glazes or reduced
stocks are added to sauces to give flavor.
 2. Straining
 This is very important in order to produce a smooth, lump
free sauce. Straining through a china cap lined with several
layers of cheesecloth is effective.

3. Deglazing
 To deglaze means to swirl a liquid in a sauté pan to cooked
particles of food remaining on the bottom. Liquid such as
wine or stock is used to deglaze then reduced by one-half
or three-fourths. This reduction, with the added flavor of the
pan drippings, is then added to the sauce

4. Enriching with butter and cream

 Liaison mixture of egg yolks and cream added to sauce to
give extra richness and smoothness.
 Heavy cream- added to give flavor and richness to sauce
 Butter - Add softened butter to hot sauce and swirl until it
melts. Serve immediately to prevent separation of butter.
Butter gives extra shine and smoothness to the sauce.

Some Examples of Making a Saucex

Béchamel Sauce
Tools and
Ingredients Procedure
Equipment
Saucepan Quatity 1. Heat the butter in a heavy sauce pan in a very low heat.
Ladle 4 tbsp. clarified butter Add the flour and make a white roux. Cool theroux
Cheesecloth 4 tbsp. bread flour milk slightly.
Spoon ¼ gal bay leaf 2. In another sauce pan, scald the milk. Gradually add itto
¼ pc onions the roux, beating constantly.
¼ pc Salt to taste 3. Bring the sauce to a boil, stirring constantly. Reduce
Nutmeg to taste heat to simmer.
White pepper to 4. Stick the bay leaf and onions and add to the sauce.
taste Simmer at least 15 - 30 minutes or more. Stir
occasionally while cooking.
5. Adjust the consistency with more hot milk if necessary.
6. Season lightly with salt, nutmeg and white pepper.
Spice flavor should not dominate.
 Hollandaise Sauce

Tools and
Ingredients Procedure
Equipment
Saucepan Quatity 1. Clarify the butter. Keep the butter warm but not hot.
Beater 1 kg. Butter 2. Place the egg yolks and cold water in a stainless steel
Ladle Spoon 12pcs egg yolks bowl and beat well. Beat in a few drops of lemon
Strainer 4 tbsp. cold water juice.
Mixing bowl 6tbsp . lemon juiceSalt 3. Hold the bowl over a hot water bath and continue to
to taste beat until the yolks are thickened and creamy.
Cayenne to 4. Remove the bowl from the heat. Using a ladle, slowly and
taste gradually beat in the warm butter. Add the butterdrop
by drop at first. If the sauce becomes too thick to beat
before all the butter is added, beat in a little ofthe
lemon juice.
5. When all the butter has been added, beat in lemon
juice to taste and adjust seasoning with salt and
cayenne. Keep warm for service. Hold no longer than1
½ hours.

STUDY GUIDE
Application
You are going to make a Bechamel sauce. Tools and equipment, ingredients, and the
procedure can be seen in your abstraction. You may reduce the quantity of the ingredients
depending on the availability of the ingredients in your house. You will take a photo of your product
and attach it in the box below or send it through messenger or when you return this module. Your
performance will be evaluated using the rubrics below:
I. Products: 4 3 2 1
1.General Appearance
A. attractive and appealing to appetite
B. Pleasing and good color combination
C. Ingredients cooked just right
2. Nutritive value
F. highly nutritious
II. Procedures:
1. Use of Resources:
G. Keep working table orderly while preparing the ingredients
H. Use only the proper and needed utensils and dishes
I. Use time-saving techniques and devices
2. Cleanliness and sanitation
J. Is well- groomed and properly dressed for cooking, use clean apron, hair
nets, hand towel and pot holder
K. Observe sanitary handling of food