MODULE 3 PART 2.pdf

P a g e | 1
COURSE CODE: HE211 | Principles/Methods/ Classification of Stocks and Sauces Preparation
MODULE III
Principles of
Preparation of
Stocks and Sauces
PART 2

P a g e | 2
3.2 Correct Ingredients for Soups
SOUPS
Soups are either clear varieties based
on broths and prepared stocks, or thick
soups which are emulsified with starches
and dairy products to give them more
body. Soup categories also include ethnic
or national soups based on popular cuisines
including Minestrone, a hearty Italian
vegetable soup, or Miso, a Japanese soup
prepared with a light Dashi (seaweed)
broth, as well as cold soups that essentially
fall into thick or clear categories, including
cold jellied consommés, or Vichyssoise, a
cold puree of potato and leeks.
C LEAR SOUP S
A broth soup is cooked with meats, poultry, fish, or vegetables, and further
enhanced with a combination of aromatic vegetables including onions, celery,
and carrots (mirepoix), along with herbs and spices, including parsley, bay leaf,
thyme, and peppercorns. Consommé’s are broths or stocks that are clarified with
added meats and aromatics to enhance their flavor. Variations of these soups
can be found throughout every culture today.
BROT H S OUP FL AVOR P R OFIL ES AND G ARNI S HES
Although a broth can be a simple preparation served by itself, hearty broth soups,
garnished with additional vegetables, proteins, pasta, grains, legumes, spices and
herbs, adds color, texture, and contrast to the finished product. The flavor of a
broth soup varies, based on ethnic or regional preferences, such as a Borscht
flavored with beets and cabbage and seasoned with marjoram, or a French
Onion soup flavored with sherry and served with a cheese crouton.

P a g e | 3
Garnishes for broth soups should be cut uniformly to a bite-size that easily fits on a
spoon, because too large of a garnish makes the soup difficult to eat. While
vegetable garnishes can be cooked in the soup, other garnishes including pasta
or grains, should be precooked before adding. To preserve their quality, add
garnishes and added to the soup when plating.
View full-size.

P a g e | 4
CLEAR SOUPS
B R OTH AND STOC K -B ASED SOUP S
Basic Broth Soup
A simple white poultry broth is made
by combining the poultry with cold water or
a remouillage (second wetting of the
stock). A premade stock (prepared from
bones) may be used in place of the water
to create a double strength broth. Similar to
the preparation of a stock, the poultry is
started in cold liquids so that as the proteins
are heated the impurities are released into
the liquid. As the soup comes to a simmer
the impurities rise to the surface and are
skimmed so the broth is clarified.
Never allow the broth to boil,
excessively because it creates a cloudy
appearance. Once the soup has come to
a simmer and clarified add a mirepoix and
a sachet d’epice to enhance the flavor.
Simmer to cook the proteins to develop a
balanced flavor.
Strain and garnish the broth as
desired with diced poultry, fresh herbs,
pastas, or grains. A broth soup is judged by
the flavorful balance of the main ingredient
(for example meat, poultry, or vegetables),
aromatics, and seasoning. It should have
proper clarity, free of excess floating
particles. The color will vary from a golden
hue for poultry and fish, to darker shades for
beef or game.

P a g e | 5
Broth Soup Recipe

P a g e | 6

P a g e | 7
P REP AR AT I ON GUI D EL I N ES FOR CL E AR S T OC K - B AS ED S OUP S
 Cut vegetables uniformly
 Add a minimal amount of oil or fat and sweat the vegetables until semi-soft
 Add cold stock and seasonings; simmer until the flavor is balanced
 Skim the surface periodically to remove impurities and excess fat
 Use cooked proteins that are cut uniformly and add at the end of the cooking
process
 Starches, including pasta, rice, and other grains, are best when fully cooked
and added at the time of service so they don’t swell and become
waterlogged
 Adjust seasoning to taste with salt, pepper, and avariety of spices and herbs
CONSOMME
Consommés are clarified and
enriched to enhance their
appearance by cooking a stock or
broth with the help of a clearmeat
raft, a mixture of lean ground proteins
(for example beef, chicken, duck,
game, or fish), egg whites, and
mirepoix. The raft removes unwanted
particles by filtering them through a
fine mesh of coagulated egg whites,
lean meat, and mirepoix, which also
infuses the soup with extra flavor. The
result is a crystal-clear liquid with a
rich flavor and a slight gelatinous
body
C ONSOMMÉ F LAVOR P R OF I LES AND GAR NISH ES
A consommé’s flavor profile is defined by the type of protein, chicken, beef, or
pheasant for example, seasonings, and aromatic vegetables. Flavors profiles
based on ethnic cuisines provide a variety of tastes, colors, and textures, so for an
Asian chicken consommé you might include lemon grass and ginger in the raft
and perhaps a dumpling with julienne vegetables for a garnish; a beef or duck
consommé could be prepared in the style of a Borscht, with the addition of beets
and marjoram to the raft garnished with beets, cabbage, potatoes, and dill; or

P a g e | 8
an Indian curried lamb consommé might be prepared with the addition of garam
masala seasonings (traditional Indian spice combinations) to a lamb meat raft
and garnished with lamb meatballs, basmati rice, tomato concassé, and
cilantro.
Garnishes of vegetables should be cut with precision to petite-sized brunoise or
fine julienne, emphasizing the refined nature of the soup, and no larger than
spoon size for ease in consuming. Grains including rice or barley, and delicate
noodles or tortellini, add texture and hearty flavors. Classic French garnishes,
including savory molded custards, add smooth and rich textures, while quenelles
(mousseline forcemeat dumplings) add more substantial flavors. Fortified wines
are another way to liven up the taste of a consommé. Sherry contributes a nutty
flavor, Port wines a fruitier jam-like accent, and Madeira wines contribute sweet
and spicy notes. Add these wines as a finishing touch, because they lose their
flavor when exposed to prolonged heat. Fresh herbs add a final visual and flavor
pop to a consommé. Garnishes should be free of excess fats or oils so use moist-
heat methods to avoid surface grease that detracts from the appeal of the soup.
C ONS OMM É P REP AR AT I ON
Start with a well-flavored stock. The meat used in the raft depends on the type of
consommé desired (beef, chicken, fish, game) and should be very lean. Use 3
lb./1.4 kg protein per 1 gallon/4 liters of consommé and add 1 lb./450 g of a
standard mirepoix along with standard seasonings of parsley stems, thyme, bay
leaves, and peppercorns,. An oignon brûlé (burnt onion) can be added to
enhance the color along with tomatoes which also help to clarify the soup. For a
fish or vegetable consommé, substitute lemon juice, vinegar, or wine for the
tomato. The vegetables should be ground with the meat to extract the most
flavor. Grind the proteins with the mirepoix and seasonings. Whisk egg whites to a
froth and mix with the ground ingredients.
Combine with the cold stock and slowly heat to a simmer in a heavy-gauge pot.
As it cooks the raft ingredients will sink to the bottom of the pot so be sure to gently
stir to prevent sticking. As the consommé is heated the raft rises to the surface and
clarifies (see illustration). Simmer for about 1 hour to enrich the flavor being careful
not to break the raft once it forms on the surface. Taste the soup as it simmers and
season to taste with salt and pepper. Once the flavor has been extracted strain
the liquid without disturbing the raft through cheesecloth or a coffee filter, and
skim excess surface fat. The soup can be chilled which solidifies the fat for ease in
skimming, or for a hot consommé a paper towel can be drawn across the surface
to absorb the fat (a less efficient method). Garnishes are added to the soup as it
is being plated.

P a g e | 9

P a g e | 10

P a g e | 11
P UREE S OUP S
Purée soups are prepared from dried legumes including beans, peas, and lentils,
or they can be prepared with starchy root or gourd vegetables including carrots,
potatoes, and butternut squash. These soups thicken by the process of suspension
which happens through the release of starches in the vegetables during the
pureeing process.
Garnishes should be paired based on the flavor profile of the soup. Croutons for
texture, diced ham or bacon for salty, smoky, and umami flavors, and grated or
shredded cheese for fatty flavors, are combinations that work well together in a
split pea or bean soup. Acidic garnishes, including pickled vegetables of onions,
sauerkraut, or kimchi, brightens the starchiness of a legume soup. Sour cream and
crème fraiche provide richness and a touch of acidity for similar reasons. Fresh
herbs, dried spices including cracked black pepper, infused oils, or toasted nuts
are other options that add spicy or textural notes.
P UR ÉE SOUP P R EP AR ATI ON
Split peas and lentils for purée
soups t need no prior soaking but
beans may be soaked if desired (see
cooking dried legumes in the
vegetable chapter for more
information on dried legumes). Use a
ratio of 1-2 lb./450-900 g of legumes
for 1 gallon/4 liters of soups. If the
soups will be pureed to a smooth
texture use the lesser amount, but if
the beans are not use the higher
amount.
Start by sweating a flavor base in fats or oils. Bacon or salt pork adds richness and
pairs well with starchy beans, but for vegetarian soups use canola, olive, or
coconut oil depending on the flavor profile desired. Add chili peppers (fresh or
dried) to liven up the taste. Acidity is an important addition to purée soups
because it lightens the starchiness on the palate. Tomatoes are often added for
this reason, but because acids slow the softening of the cell walls preventing
legumes from softening they should be added when the legumes are cooked to
¾ doneness. Similarly, citrus juice (lemon or lime), vinegar, and cultured cream
(sour cream, yogurt, or crème fraîche) can also be incorporated but are usually
added at the end of the cooking process or as garnishes.
Once the flavor base has cooked add the legumes or other main vegetable
along with the liquid. If the beans were pre-soaked this liquid can be used or any

P a g e | 12
type of stock including chicken, pork, ham, or vegetable. Beer pairs well with
legumes too; choose a lighter lager for lentil soup and a robust ale for hearty black
beans adding about 16 oz./500 ml for each 1 gallon/4 liters of soup.
Season with a standard sachet d’epice of parsley, bay leaf, thyme, and
peppercorns, and enhance with heartier herbs; for example, rosemary or sage in
a Tuscan bean soup; cayenne, coriander, and cumin in a Mexican black bean;
or garam masala in an Indian red lentil soup. Salt reduces the swelling and
softening of legumes so add it only after they become tender. Simmer the soup
gently to limit evaporation of the liquid. Covering the pot with a lid reduces
evaporation while and resulting in a creamier consistency. As the legumes cook
they will begin to swell, soften, and break apart, causing the starches to disperse
and thicken the liquid. Once they are cooked to ¾ tenderness add tomatoes and
salt.Simmer until the legumes are fully tender and adjust the seasoning as
desired.To thicken the soup puree all or part of it through a food mill, blender, or
food processor.
P URÉE S OUP S WI T H FRE S H VEGET ABL ES
Purée soups made with fresh vegetables including roots and tubers like potatoes,
carrots, and celery root, or winter squash, including pumpkin, acorn, and
butternut squash, are prepared similar to cream soups and are covered in the
section on cream soups.
Guidelines for Puree Soup Preparation
Puree Soup Recipe
 Use dried legumes, dense roots, gourds, or other starchy vegetables
 Presoak dried beans prior to cooking
 The natural starches in the vegetables will thicken the soup
 Use any type of liquid desired, including poultry, pork, and vegetable stock,
or water
 Smoked meats, bacon, or pancetta provide a savory finish to the soup
 Dried or fresh chilies add warmth to the palate
 Puree part or all of the soup as desired; strain through a sieve if it is fully pureed
 Cream is added to some pureed soups, particularly those prepared from root
vegetables
 Acidity (vinegar, lemon, tomatoes) will lighten the dull starchy taste on the
palate
 Adjust consistency with water or stock

P a g e | 13

P a g e | 14

P a g e | 15
Cream Soups
Can be prepared with classic sauces of béchamel or velouté, alternate methods
include the use of a stock and prepared roux, or the substitution of starchy
vegetables or other gluten-free thickeners in place of wheat flour. Vegetarian and
vegan soup variations can be prepared using any of these methods.
C R EAM SOUP F LAVOR PR OF ILES AND GAR NI SH ES
Before beginning a cream soup, decide on the flavor profile and main ingredient
of the soup. For example, mushrooms, asparagus, or cauliflower; or proteins
including chicken or fish. Often the garnish for a cream soup will be based on the
main flavors, so for example broccoli florets may be used as a garnish for broccoli
soup. The garnish should be uniformly cut so they cook evenly and precooked if
necessary. To preserve their quality, prepare garnishes separate and add to the
soup during plating.
C R EAM SOUP P REP AR ATI ON
Start by sweating equal parts onions and celery (1 lb./450 g total for 1 gallon/4
liters soup) in butter or chicken fat. For vegetarian soups, oils like canola, olive, or
coconut can be substituted depending on the desired flavor profile. Add other
aromatic spices and flavorings including garlic, red chili flakes, or curry
powder. Add the main ingredient such as tomatoes, broccoli, or mushrooms
using about 3-4 lb./1.3-1.8 kg for 1 gallon/4 liters soup and sweat without
browning to develop flavor.
For a classic French method add 1 gallon/4 liters of béchamel or velouté sauce
along with a standard sachet d’epice of parsley, bay leaf, thyme, and
peppercorns, and simmer to develop flavor and soften the vegetables. Once the
vegetables are tender remove the sachet and puree the soup. Strain it through a
fine mesh strainer and return the soup to the pot. Heat to a simmer, add up to 1
pint/475 ml of cream per 1 gallon/4 liters of soup and season to taste with salt and
pepper. The consistency can be adjusted by adding stock or water if it’s too thick,
or if it’s too thin either simmer it on the stove or add roux or a slurry of refined
starch (cornstarch, potato starch).

P a g e | 16
C R EAM SOUP METH OD VA RIATI ONS
There are several ways to prepare cream soups illustrated here and described
below
Singer Method - Start by sweating the flavor base in fat, add main
ingredient and cook for 10-15 minutes, sprinkle flour over the vegetables
and fat to create a roux. Add white stock (chicken or vegetable) and
bring to a simmer. The method then follows the classic soup preparation
method. After it is cooked and pureed it is reheated, cream is added, and
the consistency and seasoning are adjusted.
Prepared Roux - This method is similar to the singer method and starts by
developing the flavor base in fat with the main ingredient. But instead of
adding flour, the stock is added and a white roux is whisked into the soup.
It is then simmered with the seasonings, pureed, and cream is added.
Adjust the soup consistency and seasoning as needed.

P a g e | 17

P a g e | 18
B I SQUE
Bisques are classic French
cream soups made with
crustaceans, including lobster,
shrimp, and crab, wine and
brandy, and cream. Louisiana
Creole versions include a trinity of
aromatics including scallions,
celery, and bell peppers, with
creole seasonings of thyme,
oregano, and cayenne, and a
brown roux; while Caribbean
bisques are flavored with curry
powder, scotch bonnet peppers,
and coconut milk. Seafood
bisques are traditionally garnished
with sherry and the reserved
shellfish meat. Other garnishes
may include fresh herbs of chives,
thyme, or parsley, crème fraiche,
or an infused foam.
B I SQUE SOUP P R EP AR AT I ON
Crustacean shells are used to infuse the soup with flavor. Chop the bodies
with a chef knife, cleaver, or crush with a mallet (shrimp shells, because
of their size, need no processing). Develop the flavor base, by sweating
them with onions and garlic in butter using 2 lb./900 g of crustaceans and
1 lb./ 450 g of onions per 1 gallon/4 liters of soup. Alternately, the shells
and aromatic vegetables can also be roasted in an oven. If whole shellfish

P a g e | 19
are used in the preparation, once the meat is cooked, it should be pulled
from the bodies and reserved as a garnish, and the shells returned to the
pot.
Add tomato and paprika to the pot and cook to mellow out the acids in
the tomato (a technique known as pincé). 8 oz./225 g of flour is added,
or 8 oz./225 g rice may be substituted as a gluten-free option. Deglaze
with 8 oz./240 ml white wine, and 4 oz./ 120 ml brandy per 1 gallon/4 liters,
and simmer to reduce the liquid volume by half. Add 3-4 qt./3-4 Liters of
fish stock to the pot along with a standard sachet d’epice of parsley
stems, bay leaf, thyme, and peppercorns. Simmer to develop flavor
allowing the starches to swell and thicken the soup. Puree the bisque
[1] [Jr2] with a high-speed blender or food processor until smooth and
strain through a fine mesh strainer. Return the bisque to the pot, bring to
a simmer and add 1 pint/400 ml cream per 1 gallon/4 liters. Taste and
adjust with salt and pepper.
SP ECI ALTY AND ETH NIC SOUP S
Soups with a distinct cultural identity use ingredients and techniques that
are native to their place of origin. These soups fall into either category of
clear or thick soups, or some soups. Many hearty varieties can also be
considered stews like a Louisiana gumbo or a San Francisco cioppino.
Cold soups also fall into this category and are classified in similar ways.
Chowder – A hearty soup of
French origin with a strong New England
identity. Chowder comes from the
French term faire chaudiére, literally to
“make the cauldron”, referring to the
preparation of a fish stew in a pot. They
are prepared with clams or other
seafood or as vegetarian varieties,
using corn and potato. A chowder is
traditionally cooked with salt pork, and
always include potatoes as a garnish.
New England Clam Chowder is a thick
cream soup, Rhode Island Clam
Chowder is a clear broth, and
Manhattan Clam Chowder is tomato-
based.

P a g e | 20
NEW ENGLAND C LAM C H O WDER
Yield: 1 ½ Gallons
1 can (51 oz.) Chopped clams,
1 ½ qt Fish Stock
10 oz. Salt pork
1 lb. Onions, small dice
8 oz. Celery, small dice
8 oz. Flour
2 lb. Potatoes, small dice
2 ½ Qt Milk
1 C Cream
S&P To taste
Method
1. Drain the clams. If you are using fresh clams, chop them, being
sure to save all the juice.
2. In a heavy sauce pot or stock pot, render the salt pork over
medium heat.
3. Add the onions and celery and cook slowly until they are soft, but
do not brown.
4. Add the flour and stir to make a roux. Cook the roux slowly for 3-4
minutes, but do not let it brown.
5. Using a wire whip, slowly stir the clam liquid and stock into the roux.
Bring to a boil, stirring constantly to make sure the liquid is smooth.
6. Add the potatoes. Simmer until tender.
7. Temper the milk and cream and add to the chowder. Heat
thoroughly but do not boil.
8. Add the clams and heat but do not boil. Adjust seasoning and
serve.

P a g e | 21
CORN CHOWDER
Yield: 1 ½ Gallons
4 oz. Olive oil
12 oz. Onion, small dice
8 oz. Celery, small dice
2 Garlic cloves, minced
4 oz. Flour
3 qt Corn Stock, made from cleaned cobs
8 oz. White wine
2 lb. Potatoes, medium dice
2 lb. Fresh corn
2 Bay leaves
½ C Basil, packed, chiffonade
4 C Heavy whipping cream
S&P To Taste
Method
1. Heat the oil in a heavy soup pot over moderate heat.
2. Add the onions, celery, and garlic.
3. Cook over moderate heat until nearly tender. Do not brown.
4. Add the flour. Stir into the fat to make a roux. Cook the roux slowly
for 4 or 5 minutes, but do not let it brown.
5. Using a wire whip, slowly stir in the stock. Bring to a boil, stirring to
make sure the liquid is smooth. Add the wine.
6. Add the potatoes and bay leaves. Simmer until the potatoes are
tender.
7. Add the corn kernels and return the soup to a simmer.

P a g e | 22
8. Stir in the cream.
9. Season to taste with salt and pepper.
10. Garnish with basil
French Onion Soup (Soupe à l’oignon) –
The history of onion soups dates back to
ancient Greek and Roman times,
considered peasant food because
onions were cheap and plentiful. The
French variety is a descendant of
bouillons dating back to 17th century
France. The soup was traditionally
prepared by sweating onions in butter,
adding water to the pot and thickening
it with bread. Today meat, poultry or
vegetable broths are used. Sherry is
often added for flavoring, but cognac,
madeira, or port wine may also be
substituted. The soup is garnished with a
gratinée of bread and grated Gruyere,
Comte, Parmesan, or Swiss Alpine
cheeses and browned for service.
French Onion Soup
Ingredients
8 oz. Butter
2 lb. White onions, thinly sliced
2 lb. Red onions, thinly sliced
1 lb. Leeks, thinly sliced
8 oz. Flour(Optional), for gluten free add rice flour
3 qt. Brown beef stock
3 Qt. Chicken or vegetable stock

P a g e | 23
Salt & Pepper, to taste
6 oz. Sherry
French bread, toasted
Mixture of 2 C Gruyere or Swiss and 2 C Parmesan Cheese
Method
1. Heat the butter in a stock pot over moderate heat. Add the onions
and cook until they are golden. Stir occasionally. Note: The onions
must cook slowly and become evenly browned. This is a slow process
and will take about 30 minutes. Do not brown too fast or use high
heat.
2. Optional: Add the flour and cook for a few minutes
3. Add the stock and bring to a boil. Simmer until the onions are very
tender and the flavors are well blended, about 20 minutes.
4. Season to taste with salt and pepper. Add the sherry, if desired.
5. Keep the soup hot for service.
6. Cut the bread into slices about 3/8 inch (1-cm) thick. You will need
1 or 2 slices per portion, or just enough to cover the top of the soup
in its serving crock.
7. Toast the slices in the oven or under the broiler.
8. For each portion, fill an individual service soup crock with hot soup.
Place one or two slices of the toast on top, and cover with cheese.
Pass under the broiler until the cheese is bubbling and lightly
browned. Serve immediately.
Miso Soup(Misoshiru) – A traditional clear Japanese soup, miso is a
fermented paste made with soybeans, rice, or barley, that is dissolved in
dashi, a stock prepared with niboshi (dried baby sardines), kombu (dried
kelp), katsuobushi (thin shavings of dried and smoked bonito (also known
as skipjack tuna), and hoshi-shiitake (dried shiitake). Although it is often
served as a simple first course with diced tofu, miso soup may also include
mushrooms, potatoes, seaweed, onion, shrimp, fish, and grated or sliced
daikon.

P a g e | 24
West African Peanut Soup – Known as
Maafe or by other African names, this
pureed soup is said to originate in Mali
and is found with slight regional
differences throughout Africa. It is
prepared with a flavor base of onions,
bell peppers, carrots, chili peppers,
garlic, and tomatoes sautéed in oil.
Yams, greens, or okra may be added
too. Chicken stock is added along with
a ground peanut paste or peanut
butter. Seasonings include turmeric,
coriander, ginger, cumin, and
cinnamon.
Preparation Method
Step 1 – Sauté Aromatics
 In a soup pot sauté onion, green pepper, ginger, and garlic in
peanut oil until soft
 Add the diced chicken and continue cooking to color the chicken
 Add half of the peanuts and season with cayenne, salt and pepper
Step 2 – Add Stock, Sweet Potatoes, and Tomatoes
 Add the stock, sweet potatoes, and tomatoes and bring to s
simmer
 Simmer until the potatoes are tender
Step 3 – Add Peanut Butter and Adjust Seasoning
 Stir in the peanut butter and adjust seasoning
 Garnish with fresh cilantro and toasted peanuts

P a g e | 25
COLD SOUPS
Cold soups, appealing alternatives during
warm summer months, can be served as
starters, intermezzos, or dessert courses.
Almost any soup can be reimagined as a cold
soup including jelled consommés and cream
soups. Vegetable-based puree soups
including Gazpacho and Vichyssoise, are
two well-known examples. Scandinavians
have a repertoire of fruit-based soups
incorporating berries, cherries, stone fruits
(peaches, plums), and pears, usually
combined with yogurt, buttermilk, or sour
cream, with lemon, cinnamon, and sugar.
Cold soups are best prepared in advance
(12-24 hours) to allow the flavors to develop
and mature. Since cold temperatures dull
flavors, the seasoning should be adjusted to
compensate as needed, before serving the
soup.
Green Gazpacho
Gazpacho– This soup of Spanish origin, is
served as a starter, main dish, or tapa, and
often includes tomatoes with chopped
vegetables including bell peppers,
cucumbers, and garlic. It is traditionally
thickened with soaked bread and finished
with vinegar and olive oil. There are many
gazpacho variations from different regions
of Spain, some containing no tomatoes (an
ingredient brought to Spain in the 16th
century). White gazpacho recipes include
grapes and almonds, green varieties use
cilantro, cucumbers, avocado, and green
chilies, or fresh fruit varieties prepared with
strawberries and melons.

P a g e | 26
Vichysoisse - A pureed soup of leeks,
potatoes, chicken stock, and cream, and
served cold There is some debate about the
origin of the soup, but French chef Louis
Diat at the Ritz-Carlton in New York City is
most often credited with its popularity.
Vichysoisse Soup
Yield: 2 Quarts
½ lb. Leeks, white part only
1 lb. Potatoes, peeled
2 oz. Butter or olive oil
1 qt. White Stock, chicken or vegetable
Salt & White Pepper, to taste
1 cup Heavy Cream
Chopped Chives
Method
1. Cut leeks and potatoes into thin slices.
2. Sweat leeks in the butter without browning.
3. Add stock and potatoes and bring to a simmer. Add salt and pepper
to taste. Simmer until vegetables are tender.
4. Pass through a food mill or puree in a food processor until smooth.
Pass through a chinois.
5. Chill soup thoroughly.
6. At service time add cream, adjust seasoning and serve with a
garnish of chopped chives.
Reference:
https://www.theculinarypro.com/soups

P a g e | 27
3.3 Hot and Cold Sauces
Cold sauces include a wide variety of preparations from basic oil -
and-vinegar combinations to relishes, salsas and pestos. Vinaigrette and
mayonnaise styles of dressings fill a major role in this category because of
their versatility and endless variations. Other preparations in this class of
sauces include compotes, chutneys and dips.
Vinaigrette - a cold emulsion of oil and vinegar with other flavorings and
seasonings used extensively in salad preparation. Vinaigrettes can also be
used as marinades for meats, fish or poultry and can be served hot or cold
Mayonnaise – A stable emulsion of egg yolks and oil with additional
emulsifiers and seasonings.
Salad Dressing – A generic term for cold sauces that are primarily meant
to be served as condiments for salads. Salad dressing also refers to a
cooked dressing with eggs, oil, seasonings and additional flavorings
C OLLOI DS AND EMULSI O NS IN C OLD SAUC E P R E P AR ATI ON
A colloid is a mixture of two ingredients known as a dispersed and a
continuous phase. The continuous phase is usually the larger quantity that
will surround the molecules of the dispersed phase. Typical emulsions of
oil and vinegar are also referred to as hydrocolloids because both phases
are liquid. In a mayonnaise or hollandaise sauce, emulsions occur
because the oil is broken up into billions of small particles that are
dispersed in liquids thus creating a viscous mixture that holds together in
a uniform mix.
Emulsifiers - Foods containing lecithin include egg yolks, plant proteins,
starches, and gums have water and fat soluble molecules that cling to
both phases of a colloid. Mustard, garlic, tomato paste, and egg yolks are
examples of emulsifiers. These ingredients help create stable vinaigrette
and mayonnaise -based sauces.

P a g e | 28
TYP ES OF EMULSI ONS
Temporary Emulsion – Vinaigrette dressings based on oil and vinegar tend to
separate easily and are therefore called temporary emulsions. With the use of
emulsifiers and high speed blenders these sauces are made more stable but are
still susceptible to separating.
Stable Emulsion – Mayonnaise is considered a stable emulsion because
when made and stored properly it holds together without separating.
Water-in-Oil Emulsion – A vinaigrette is an example of a water-in-oil
emulsion because the water, or in this case vinegar droplets, are in a
"dispersed phase” and the fat or oil is in a "continuous phase."
Oil-in-Water Emulsions –A mayonnaise is an example of an oil-in-water
emulsion because microscopic droplets of oil become suspended in
microscopic droplets of water (lemon juice or vinegar). The fat or oil is in
the dispersed phase and the water is in a continuous phase held
together by emulsifiers in the egg yolks.
EMULSI ON C OMP ONENTS
Oil
Neutral flavored vegetable oils are used extensively in vinaigrette and
mayonnaise sauces. Stronger flavored oils like extra virgin olive oil or
sesame oil are also used but are usually tempered with neutral oil.
Animal fats including rendered bacon or duck fat are used too.
Because of its chemical makeup, unrefined extra virgin olive oil when
used in full strength can cause egg yolk emulsions to break. Therefore
the oil should always be diluted with a higher ratio of neutral flavored oil
(3-4 parts neutral to one part extra virgin olive oil). Rancidity in oil not
only has a strong unpleasant taste but also causes mayonnaise
emulsions to break too.
Liquid - Vinegar, Lemon Juice, Water
Liquids are added to emulsions in various forms to provide m oisture,
piquancy and a counterpoint to the oil. Vinegar, lemon and water are
commonly used in mayonnaise sauces. Vinegar is frequently used in

P a g e | 29
vinaigrettes but other types of liquids including citrus, pineapple, guava,
passion fruit, or mango juice may also be substituted.
Salt
Salt is used for seasoning but is also important in mayonnaise preparation
because it aids in breaking down the yolks making them thicker and
better able to absorb oil.
Sweeteners
Sugar, honey and other sweeteners provide balance to the tartness of
vinegar and citrus juice.
Emulsifiers
Egg Yolks
Egg yolks contain lecithin a molecule that possesses both fat-friendly
and water-friendly elements which cling to oils and moisture and help to
stabilize emulsions.
Lecithin
Lecithin is found in soy beans, poultry and fish eggs, milk, and plants
including, rapeseed (canola), cottonseed and sunflower seeds. It is used
in molecular cooking as a thickening agent in granulated or liquid form.
Mustard
Commonly used in both vinaigrette and mayonnaise-based sauces,
mustard has proteins and carbohydrates that are particularly helpful in
dispersing oil into liquids.
Other Emulsifiers
Some sauces will use vegetable purees, gelatin or dairy products
Seasonings
Herbs and spices provide endless flavor combinations. Peppercorns and
chili peppers provide a warmth to sauces. Herbs add color and
pungency. Spice combinations like achiote and curry powder create
color and flavor complexity.

P a g e | 30
VI NAI GR ETTE
 Use a basic ratio of 3:1 for oil and vinegar by volume for a
vinaigrette
 Adjust the acidity of the vinegar with sugar or water.
 Use high speed blenders for greater stability
Method
 Combine vinegar, mustard, salt , herbs and spices in the bowl of a
blender
 While the machine is running gradually add the oil to create the
emulsion
 Adjust seasoning with salt, pepper and other seasoning as needed
 Allow to sit for several hours or overnight to bring out the flavors
Variations
 Substitute different types of oils, vinegars, herbs, spices and
garnishes as desired
MAYONNAI SE
Commercially prepared mayonnaise, by law in the United States, must
contain at least 65% oil and use only eggs as emulsifiers. Reduced-fat
and fat-free mayonnaises are salad dressings and not considered real
mayonnaise. These products usually contain modified food starch,
cellulose gel, and other thickeners or emulsifiers. Commercially
formulated mayonnaise will last up to six months under refrigeration.
Preparing Mayonnaise In-House
Preparing a mayonnaise from scratch is done with a bowl and whisk, in a
mixer, or in a food processor. Ingredients include eggs or egg yolks,
water, oil, mustard, salt, vinegar and lemon juice. Eggs yolks are
commonly used in a mayonnaise, however when preparing it in a food
processor incorporating the whole egg adjusts the consistency to avoid
over thickening and breaking the sauce. Water is essential to the
emulsion and is as important as the yolks in holding the mixture together.

P a g e | 31
Method
 Have all in ingredients at room temperature.
 Combine the egg yolks, water, salt, and mustard and begin to
whisk
 Add oil slowly at first and whisk vigorously making sure the emulsion
begins to set properly
 As the mixture comes together the oil can be added faster but
ensure that the oil never pools in the bowl by stirring constantly
 The thickness of the mayonnaise is directly related to how fast it is
being whisked. The faster it is emulsified the thicker it will become
 Adjust the consistency with vinegar, lemon juice or water
Salmonella Risk
Because mayonnaise is made with raw egg yolks, there is always a risk of
salmonella poisoning. Use pasteurized eggs to reduce the possibility of
food borne illnesses.
How to Rescue a Broken Mayonnaise

P a g e | 32

P a g e | 33
3.4 Variety of Thickening agents, seasonings and Flavourings
THE SCIENCE OF THICK ENING AGENTS
The goal of thickening a soup or sauce is to add viscosity, texture, and
mouth-feel, helping the food to linger on the tongue and taste buds. Thin
sauces have a more intense and direct flavor impact but will not have as
lasting an effect on the palate. Adding a starch thickener helps the sauce
cling to the tongue but is can block flavors so they may require more
seasoning or flavoring.
There are numerous ways to thicken and enrich sauces, soups, stews, and
other dishes. They are as simple and crude as a whitewash made with flour
and water, as light as a slurry made of arrowroot, or as complex as a dark
brown roux. Emulsions of fats and liquids are used in hollandaise and
mayonnaise sauces. Contemporary trends have brought the use of refined
starches and even foams into the mainstream of culinary arts. Thickening
agents fall into one of the following areas.
Suspension – Pureed foods especially vegetables, fruits, and herbs.
Dispersion – Starches, pectin, and gelatin work by swelling and absorbing
liquids to create viscosity in sauces, jams, and aspic.
View fullsize
Emulsion – Two or more normally unmixable liquids including fats and oils,
combined with emulsifiers of cream, egg yolk (which contains lecithin),
ground herbs, and spices. Emulsion sauces include hollandaise, béarnaise,
mayonnaise, and beurre blanc.
Foam – Incorporating air into cream or other products, sometimes with the
aid of leavening agents including yeast (beer, sparkling wine), creates
thick textures. Foams tend to be temporary unless stabilizers are
incorporated into them, or as in the case of bread or cakes, when then
item is baked.
T HI C KENERS , LI AI S ONS , AND EM ULS IFI ERS
Reduction – The simplest type of a sauce is derived from pan juices of
roasted or sautéed proteins including meat, poultry or fish, along with the
addition of a prepared stock, wine, and other suitable liquids that are
reduced to concentrate and enhance flavors. Many of the classic
European sauces involve various types of stocks (veal, chicken, lamb,

P a g e | 34
poultry, game, fish, and seafood), and wines. Because meat contains
gelatin, a natural thickening agent, it has a savory richness that lingers on
the tongue. A reduction of a stock, called a glace, is prepared by cooking
down and concentrating its flavor which also increases the viscosity.
Sauces prepared in this manner will have an intense flavor unobstructed
by thickening agents. They are also prohibitively expensive and are
therefore not practical in a casual dining operation. A glace though can
be useful as a natural enhancement to enrich weak sauces.
F LOUR AS A THI C KENER
Wheat Flour- The most common thickening agent used in kitchens for
hundreds of years, flour is added in various ways but is best when
combined with fat to prevent lumping in the sauce. Some refined flours,
including Wondra, can be added directly to a liquid without causing this
problem. It is also used as a thickener in a stew through dredging the meat
in flour before the searing process. Flour serves two purposes in this
situation: 1) the meat will retain more juices and therefore have a better
mouth feel, 2) when liquid is added, the flour granules will swell creating
a viscous sauce.
Whitewash – The most basic type of thickening agent, whitewash is flour
blended with water to make a paste. The flavor can be quite crude and
raw in taste. This is rarely done in professional kitchens today.
Roux – Equal parts by weight of oil (vegetable, peanut, soy, etc.) or fat
(butter, lard, bacon fat, meat or poultry fat) and flour, a roux is the most
common type of thickening agent found in professional kitchens.
Depending how long it is cooked and its intended use, roux can be white,
blond, brown, or even a chocolate color.
Lighter roux, like white and blond, is used in white sauces, Béchamel and
Velouté respectively; and darker roux is used in brown sauces and ethnic
cuisines including Creole and Cajun cooking. Remember that prolonged
heat will cause flour grains to close up and therefore not swell as much
when dispersed in liquid, so the more a roux is cooked the less thickening
power it possesses.
Brown flour, also called a dry roux, is used in Cajun and Caribbean cooking
as a thickening agent. It is prepared either in a cast iron skillet on the stove
with continuous stirring or placed on a sheet pan in a 350°F/175˚C oven
for 1 hour and stirred about every 15 minutes. The flour is added directly
to the liquid or combined with fat to create a roux. It is shelf stable and
can be combined with fats to create an instant brown roux.

P a g e | 35
Beurre manié – Also called kneaded butter, beurre manié is equal parts
softened butter and flour that are worked together into a smooth paste.
It is used at the last minute to adjust the consistency of sauces, soups, and
stews. Add a little at a time and allow to cook so the flour can swell and
absorb liquid. Since the flour is raw it is a good idea to simmer it a few
minutes to cook out the taste.
Bread Crumbs – Cooked wheat products including bread, crackers, and
cookies, crumbled or pulverized, are economical ways thicken soups,
sauces and stews. This practice has been documented since ancient
Roman times and is a useful purpose for leftover stale bread.
R EF I NED VEGETAB LE ST ARC HES
Refined vegetable starches are simple thickeners that require little time to
prepare and are neutral in taste. They are combined with water or other
liquids to create a slurry before adding to hot liquids. This prevents the
starches from clumping. Prolonged cooking can weaken the power of
these starches so they are usually added at the end of the cooking
process.
Arrowroot - The root of a perennial plant grown in rainforest climates,
arrowroot has a neutral taste that is preferred by chefs over flour or
cornstarch, and thickens at a lower temperature than either of the others.
It is not affected by acidic ingredients or by freezing. But it is not
recommended in combination with dairy products because it produces a
slimy texture. Overheating tends to break down arrowroot's thickening
property. Substitute two teaspoons of arrowroot for one tablespoon of
cornstarch, or one teaspoon of arrowroot for one tablespoon of wheat
flour.
Cornstarch – Refined from the endosperm of corn, cornstarch produces a
clear mixture used for sauces, glazes, pie fillings, and puddings. It tends to
weep and clump up when held in a steam table and should not be
allowed to freeze. 1 tablespoon of cornstarch should be substituted for 2
tablespoons of flour.
Kuzu (Kudzu)Root - A Japanese plant now found in the American south,
the kuzu root is refined and used similar to other refined starches. About 1
3/4 Tb replaces 1 Tb. of cornstarch.

P a g e | 36
Potato Starch – A starch that acts similar to arrowroot and results in a
translucent appearance.
Rice Flour - A gluten-free alternative, rice flour is a more expensive
thickener and possesses slightly weaker thickening power than arrowroot.
It is used similar to other refined starches.
Tapioca – From a plant known by several names as manioc, cassava, or
yuca, tapioca is native to South America but now grown all over the world.
It provides a translucent viscosity.
P R EP ARI NG A SLURR Y
1. Combine equal parts by volume of refined starch and cool water
2. Make sure the liquid to be thickened is at a simmer. To prevent
lumps, stir continuously while whisking in the slurry
3. Return to a simmer and cook for a few minutes until the mixture
begins to thicken
4. Adjust consistency with more starch if necessary
DAI R Y PR ODUC TS
Butter – Butter is an emulsion in itself and is swirled into sauces at the end
of the cooking process; a term known as Monter au Beurre.
Cream – Added to enrich a sauce, cream as a thickener must be reduced
to provide viscosity to liquids. It works best when reduced by about one-
third of its volume to concentrate fat globules to about 55% of the total
volume.

P a g e | 37

P a g e | 38

P a g e | 39

P a g e | 40

P a g e | 41
Reference:
International Journal of Gastronomy and Food Science. The official journal of AZTI-Tecnalia, the
Basque Culinary Center, and Mugaritz. Editor-in-Chief: Professor Juan-Carlos Arboleya, PhD
Sorgule published his first book: In the Shadow of Cooks, in 2007 and his first work of fiction: The
Event that Changed Everything in 2015. He resides in the Adirondacks of New York State with his
wife of 40 years.
https://www.theculinarypro.com/cold-sauces
https://www.arlingtonschools.org/site/handlers/filedownload.ashx?moduleinstanceid=2111&dataid
=8148&FileName=Chap-16-Seasoning--Flavor.pdf

MODULE 3 PART 2.pdf

Recommended

Recommended

More Related Content

Similar to MODULE 3 PART 2.pdf

Similar to MODULE 3 PART 2.pdf (20)

More from GwenSalabsab

More from GwenSalabsab (7)

Recently uploaded

Recently uploaded (20)

MODULE 3 PART 2.pdf