2. DIFFERENT STOCKS, SAUCES AND
SOUPS RECIPES
Submitted by : Mylene A. Ferrer
Submitted to: Mr. Jerico J. Manuzon
COOKERY 10:
Grade 10 Emerald
Practicum #2 (Photo
Grid)
3. WHATISSTOCK?
Stock is a clear, thin liquid
flavored by soluble
substances extracted from
meat, poultry, fish, and their
bones, and from vegetables
and seasoning.
4. CLASSIFICATION OF STOCKS
1. Chicken stock
-it is made from chicken bones.
2. White stock
-made from beef or veal bones.
3. Brown stock
-made from beef or veal bones that have been browned in an oven.
4. Fish stock
-made from fish bones and trimming left over after filleting.
5. Vegetable stock
-made from vegetables.
6. BEEF STOCKS
• It is a stock made of
beef.
• It is used as a base for
soups and is added to
stews and braises and
also sauces.
Homemade beef stock
is usually preferred.
7. INGREDI
ENTS
4 tablespoon olive and vegetable
oil
4 pound meaty beefs bones, such
as ribs, shin, and neck, or tail
16 cups cold water
1 onion, peeled and quartered
1 carrot, peeled
1 rib celery
2 large cloves garlic, crushed
2 sprigs fresh thyme
1 bay leaf
½ teaspoon salt
8. OCEDURE
• In a 10-quart pot, heat the oil over medium-high heat and cook beef bones, in 2 batches if necessary, until very
deeply browned on all sides, including the meaty edges of ribs, for 6 to 8 minutes per side. Reduce the heat if
they threaten to burn. Remove the beef to a plate and pour off the oil in the pot.
• Return the pot to medium-high heat and add the water, scraping the bottom of the pot to loosen any browned
bits. Return the beef bones, and any accumulated juices, and bring to a simmer. As it comes to a simmer, skim off
any impurities that rise to the surface with a ladle or large spoon.
• Add the onion, carrot, celery, garlic, thyme, bay leaf, and salt. Cook uncovered, at the barest possible simmer with
just a few bubbles breaking the surface, stirring occasionally, for 2 ½ hours.
• Remove from the heat and let the stock rest for 15 minutes. Strain stock through a large fine-mesh strainer or a
colander double-lined with damp cheesecloth into a large bowl.
• Fill a larger bowl or the sink with ice and water and nest the bowl of stock in it. Stir regularly until the stock has
cooled.
• Transfer the cooled stock to airtight containers, and refrigerate for up to 3 days or freeze for up to 3 months.
9. CHICKEN STOCK
Chicken wings are great for
stock. They’re flavor-making
powerhouses of bones, meat,
and skin and are easy to find.
Some supermarkets sell
backbones and carcasses; feel
free to use them toward (or
instead of) the four-pound
total.
10. INGREDIENTS:
4 pound chicken wings
1 medium onion, unpeeled, cut into
1-inch pieces
2 large carrots, peeled, cut into 1-
inch pieces
2 celery stalks, cut into 1-inch
pieces
6 sprigs flat-leaf parsley
1 teaspoon whole black
peppercorns
PROCEDURE:
• Combine all ingredients and 3 quarts
cold water in a large stockpot. Bring to
a boil; reduce heat and simmer gently,
skimming the surface occasionally, until
stock is reduced by one-third 2 ½-3
hours.
• Strain stock through a fine-mesh sieve
into a large bowl; discard solids. DO
AHEAD: Stock can be made 3 days
ahead. Let cool completely, the cover
and chill, or freeze for up to 3 months.
11. TRADITIONAL FISH STOCK
This stock does not require fish
heads, only the bones of flat fish ―
sole, founder, halibut, or turbot ―
and it doesn’t call for the extra step
of sweating the bones. It has more
delicate seafood flavor, and it is not
as gelatinous as the Strong Fish
Stock, making it very versatile. In
addition to chowder and seafood
stews like bouillabaisse, you can use
this to make fish velouté and delicate
French sauces such as Bercy or
bonnefemme.
12. INGREDIENTS
4 pounds fish frames (bones) from sole,
flounder, halibut, and/or turbot, cut into 2-inch
pieces and rinsed clean of any blood
½ cup dry white wine
About 2 quarts water
2 medium onions, very thinly sliced
4 stalks celery, very thinly sliced
2 medium carrots, very thinly sliced
2 dried bay leaves
¼ cup roughly chopped fresh Italian parsley
leaves and stems
6 to 8 sprigs fresh thymes
2 tablespoons black peppercorns
Kosher or sea salt
13. PROCEDURE
• In a 7 to 8 quart stockpot, combine the fish bones, white
wine, and just enough water to cover (you won’t need
the full 2 quarts of water here). Bring to a boil, skimming
off the white foam from the top of the stock as it
approaches boiling, the reduce the heat so the stock
simmers. (Using a ladle and a circular motion, push the
foam from the center to the outside of the pot, where it
is easy to remove.
• Add the onions, celery, carrots, bay leaves, parsley,
thyme, and peppercorns and stir them into the liquid. If
the ingredients are not covered by the liquid, add a little
more water. Allow the stock to simmer gently for 20
minutes.
• Remove the stock from the stove, stir it again, and allow
it to steep for 10 minutes. Strain through a fine-mesh
strainer and season lightly with salt. If you are not going
to be using the stock within the hour, chill it as quickly as
possible. Cover the stock after it has completely cooled
and keep refrigerated for up to 3 days, or freeze for up
to 2 months.
14. WHATISSAUCE? Sauces is the liquid seasoning used
to improved the taste and
appearance of a dish.
Sauces provide flavor, moisture,
and a contrast in texture and color.
They also serve as a medium in
which food is contained.
15. DIFFERENT TYPE OF SAUCE
1. White Sauce
-its basic ingredient is milk which is thickened with flour enriched with butter.
2. Velouté sauce
-its chief ingredient are veal, chicken and fish broth, thickened with blonde roux.
3. Hollandaise sauce
-it is a rich emulsified sauce made from butter, egg yolks, lemon juice and cayenne.
4. Brown Sauce/ Espagnole
-it is a brown roux-based sauce made with margarine or butter, flavor and brown stock.
5. Tomato Sauce
-it is made from stock (ham/pork) and tomato products seasoned with spices and herbs.
6. Bechamel Sauce
-it is also a roux made of milk flavored with nutmeg.
17. VELOUTÉ SAUCE
Velouté Sauce is often
called the “fat white
sauce” or “rich white
sauce”. This is a white
sauce with a blondish
color that starts with
chicken, veal or fish stock
that has been thickened
with a white roux.
19. PROCEDURE:
• Gather the ingredients.
• Bring the chicken stock to a simmer in a medium
saucepan. Lower the heat to keep the stock hot.
• In a separate heavy-bottomed saucepan, melt the
clarified butter over the medium heat until it
becomes frothy. Take care no to let it turn brown, as
velouté must be off-white in color. Browning the
butter will yield a darker sauce.
• With a wooden spoon, stir the flour into the melted
butter a little bit at a time, until it is fully
incorporated. The resulting plae yellow-colored paste
is called a roux.
• Heat the roux for another few minutes or so, until it
has turned a light blond color. This helps cook off the
raw flour flavor. Don’t let the mixture turn brown for
the same reason the clarified butter needed to be
kept light in color: The saucepan must be pale.
• Using a wire whisk, slowly add 3 cups of the hot
chicken stock to the roux, whisking vigorously to
make sure it’s free of lumps. Keep whisking while
adding the stock. Reserve the remaining ½ cup of
stock in case you need to thin out the sauce.
• Using a wire whisk, slowly add 3 cups of the hot chicken stock
to the roux, whisking vigorously to make sure it’s free of lumps.
Keep whisking while adding the stock. Reserve the remaining
½ cup of stock in case you need to thin out the sauce.
• Simmer, reducing the heat if needed, for about 30 minutes or
until the total volume has reduced by about one-half, stirring
frequently to make sure the sauce doesn’t scorch at the
bottom of the pan or form lumps while cooking. Use a ladle to
skim off any solids or impurities that might rise to the surface.
• The sauce should be smooth and velvety. If it’s too thick, whisk
in a bit more of the remaining hot stock until it’s just thick
enough to coat the back of a spoon. This technique involves
that the sauce has adequate viscosity to coat the back of the
utensil without running off it.
• Once you can coat the back of a spoon, remove the sauce
from the heat. For an extra smooth consistency, carefully pour
the sauce through a wire mesh strainer lined with a piece of
cheesecloth.
• Keep the velouté covered until you’re ready to use it.
20. BROWN SAUCE/ ESPAGNOLE
Brown or espagnole sauce
is starts with a dark brown
roux, veal stock, beef,
bones, vegetables and
seasonings. It is heated,
skimmed and reduced.
21. INGREDIENTS:
1 bay leaf
½ teaspoon dried thyme
3 to 4 fresh parsley stems
7 to 8 whole black peppercorns
1 ounce clarified butter
½ cup diced onion
¼ cup diced carrot
¼ cup diced celery
1 ounce all-purpose flour
3 cups brown stock (beef)
2 tablespoon tomato puree
22. PROCEDURE:
• Gather the ingredients.
• Fold the bay leaf, thyme, parsley stems, and
peppercorns in a square of cheesecloth and tie the
corners with a piece of kitchen twine. Leave one
string long enough so that you can tie it to the
handle of your pot to make it easier to retrieve.
• In a heavy-bottomed saucepan, melt the butter
over a medium heat until it becomes frothy.
• Add the mirepoix―onions, carrots, and
celery―and sauté for a few minutes until lightly
browned. Don’t let it burn.
• With a wooden spoon, stir the flour into the
mirepoix a little bit at a time until it is fully
incorporated and forms a thick paste (this is your
roux).
• Lower the heat and cook the roux for another 5
minutes or so, until it just starts to take on a very
light brown color. Again, don’t let it burn.
• Using a wire whisk, slowly add the stock and
tomato purée to the roux, whisking vigorously to
make sure it’s free of lumps.
• Bring to aboil, lower the heat, and add the sachet.
Sachet for about 50 minutes, or until the total
volume has reduced by about 1/3, stirring
frequently to make sure the sauce doesn’t scorch at
the bottom of the pan.
• Use a ladle to skim off any impurities that rise to
the surface.
• Remove the sauce from the heat and retrieve the
sachet.
• For an extra smooth consistency, carefully pour the
sauce through a wire mesh strainer lined with a
piece of cheesecloth.
• If you won’t be serving the sauce right away, keep it
covered and warm until you’re ready to use it.
24. INGREDIENTS:
2 ½ cups whole milk
30 grams clarified butter (around 2
tablespoon, or 35 grams unsalted
butter)
30 grams all-purpose flour (around ¼
cup)
1 fresh bay leaf
¼ medium onion, peeled
2 to 3 whole cloves
Kosher salt, to taste
Ground white pepper, to taste
1 pinch ground nutmeg
25. PROCEDURE:
• Gather the ingredients.
• In a heavy-bottomed saucepan, warm the milk over
medium heat, stirring occasionally. You just want it to be
warm (around 110 F), not hot, and certainly not boiling.
• Meanwhile, in a separate heavy-bottomed saucepan, melt
the butter over medium heat.
• With a wooden spoon, stir the flour into the melted butter
a little bit at a time, until it is fully incorporated into the
butter, giving you a pale yellow-colored paste called roux.
Heat the roux for another minute or so to cook off the
taste of raw flour. As with the milk, you don’t want the
roux to be too hot. It should be moderately warm but not
cold, either.
• Using a wire whisk, very slowly add the warm milk to the
roux, whisking vigorously to make sure it’s free of lumps.
• Attach the bay leaf to the onion using the cloves and add
them to the sauce.
• Simmer between 180 and 250 F for about 20 minute or
until the total volume has reduced by about 20 percent,
stirring frequently to make sure the sauce doesn’t scorch
at the bottom of the pan. The resulting sauce should be
smooth and velvety. If it’s too thick, whisk in a bit more
milk until it’s just thick enough to coat the back of a
spoon.
• Remove the sauce from the heat. You can retrieve the
clove-stuck onion and bay leaf and discard them now.
Carefully pour the sauce through a wire mesh strainer. For
an extra smooth consistency, line the strainer with a piece
of cheesecloth.
• Season the sauce very lightly with salt and white pepper.
Add a pinch of nutmeg. Be particularly careful with the
white pepper and the nutmeg―a little bit goes long way.
• Keep the béchamel covered until you’re ready to use it.
• Serve and enjoy.
26. WHAT IS SOUP?
Soup is a liquid food
prepared by cooking
meat, poultry, fish,
legumes, or vegetables
with seasonings in water,
stock, milk, or some
other liquid medium.
27. CLASSIFICATIONS OF SOUPS
Clear soups- They are soups based on a clear,
unthicken broth or stock.
Broth and bouillon
vegetable soup
Consomme
Thick soup- soups that are thickened to provide a
heavier consistency.
Cream soups
Purees
Bisques
Chowders
Veloutés
Other types of soup
A. Dessert soup
Ginataan bilo bilo
Osheriku
Tonge sui
B. Fruit Soup- can be served hot or cold depending
on the recipe where dried fruits are used like raisins
and prunes.
C. Cold Soup- is variations to 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.
29. CLEAR CHICKEN SOUP
A common favourite all over
the world, Clear Chicken Soup
has been used traditionally as a
warming dish to comfort the
body and soul.
30. INGREDIEN
TS:
2 cup chicken
2 egg
2 spring onions
Powdered black pepper as required
Salt as required
Water as required
1 tablespoon butter
31. PROCEDURE:
• Put a large pan on medium flame. Add and melt the butter in the pan.
• Chop the spring onions finely and add them into the pan. Cook them till they are brown.
• Also, add the chicken meat to the butter and spring onion mix and let it fry till the meat gets brown too.
• Meanwhile, put a heavy-bottomed pan on high flame and boil water in it. Transfer the boiling water to the
pan and let the meat to get cooked and the juices to get released in the soup.
• When it is cooked, strain the soup into a big bowl or pan and remove the fat from it after cooling it and
straining it again.
• Put the pan on medium flame again and add soup into it. Let it boil. Break and separate egg whites in a bowl.
Now, slowly pour the egg whites in a thin stream to the soup while stirring it continuously.
• Add the seasoning of salt and black pepper to the soup mix and let it boil again for around 2 minutes.
• After the soup is ready, strain it again and serve hot in the serving bowls with a garnish of any green herb.
32. ROASTED BUTTERNUT
SQUASH SOUP
This crave-worthy recipe
gets its flavor from
simmering the squash and
vegetables in the oven,
before pureeing them into a
velvety-smooth soup.
33. INGREDIENTS:
2 butternut squash (medium, peeled and deseeded, about 40 oz. total)
1 yellow onion (large)
1 clove garlic cinnamon
3 tablespoons sunflower oil (or olive oil)
¼ teaspoon nutmeg
1/8 teaspoon
1 dash cayenne
1 teaspoon salt (for soup)
¼ teaspoon black pepper (for soup)
4 cups vegetables broth (or chicken broth, for soup)
1 tablespoon maple syrup
1 cup vegetable broth (or chicken broth, if necessary, for thinning)
Salt (to taste, for serving)
Black pepper (to taste, for serving)
34. PROCEDURE:
• Preheat the oven to 400˚F.
• Cut the squash into 1-inch cubes. Cut the onion carrot into ½-inch pieces, and smash the garlic clove.
• Heat the oil in a large oven-safe pot or Dutch oven over medium-high heat. Once oil is shimmering, add
onion, carrot, and garlic. Cook, stirring frequently, until vegetables are lightly golden, 5-6 minutes.
• Turn off heat and add the squash, nutmeg, cinnamon, cayenne, salt, black pepper, broth, and maple syrup to
the onion mixture. Stir briefly to combine. Cover the pot tightly with a lid.
• Bake the soup mixture on middle rack of oven until vegetables are very tender, 45-60 minutes.
• Check to see that vegetables are done. Remove from oven or add time as needed.
• Remove lid and allow the soup to cool for 10 minutes.
• Transfer contents of the pot to the bowl of a food processor. Process on high until the soup is completely
smooth. Alternately, the soup may be pureed using a blender or an immersion blender. Add additional broth
to thin the soup, if necessary. Season with additional salt and black pepper, if desired.
• Pour the soup into bowls and serve.
35. FRESH FRUIT SOUP
It is a soup prepared using fruit as
primary ingredient, and may be
served warm or cold depending on
the recipe. Fruit soup is sometimes
served as a dessert.
36. INGREDIENTS:
1 can (12 ounces) frozen orange juice
concentrate, thawed
1-1/2 cups sugar
1 cinnamon stick (2 inches)
6 whole cloves
¼ cup cornstarch
2 tablespoon lemon juice
2 cups sliced fresh strawberries
2 medium bananas, sliced
2 cups halved green grapes
37. PROCEDURE:
• In a large saucepan, mix orange juice with water according to package directions.
Remove ½ cup of juice; set aside. Add sugar, cinnamon stick and cloves to
saucepan; bring to a boil. Reduce heat and simmer for 5 minutes.
• Combine cornstarch and reserved orange juice until smooth; stir into pan. Bring to a
boil; cook and stir until for 2 minutes or until thickened. Remove from the heat and
stir in lemon juice.
• Pour into a large bowl; cover and chill. Just before serving, remove the spices and
stir in fruit.
