Stocks, Sauces, and Soups

2. Principles in Preparing Stocks
Stocks- are among the most basic preparations found
in preparations found in professional kitchen.
- It is a flavorful liquid prepared by simmering meaty
bones from meat or poultry, seafoods and or vegetables
in water with aromatics until their flavor, aroma, color
and nutritive value are extracted.

3. Chicken Stocks- made from the chicken bones.
White Stocks- made from beef or veal bones.
Brown Stock- made from beef or veal bones that have
been browned in an oven.
Fish Stock- made from fish bones and trimmings left
over after filleting

4. 1.Bones
2.Mirepoix- is the French term for the combination
of coarsely chopped onions, carrots and celery
used to flavor stock
3.Acid Products
4.Scraps and leftovers
5.Seasonings and spices

5. 1. Follow the correct procedure for cooling and storing stock.
2. Follow the cooking time for stock.
3. The stock ingredients are boiled starting with cold water.
4. Stocks are simmered gently, with small bubbles at the bottom
but not breaking at the surface.
5. Salt is not usually added to a stock, as this causes it become
salty.
6. Meat is added to the stock before the vegetables and the scum
that rises to the surface is skimmed off before further
ingredients are added.

6. 1. Bay leaf
2. Cajun Seasonings
3. Cinnamon
4. Curry Powder
5. Flax Seed
6. Ginger
7. Mustard
8. Nutmeg
9. Oregano
10.Paprika
11.Pepper and peppercorn
12.rosemary

8.  Based on stocks added with other ingredients
for variety of flavor consistency, appearance,
and aroma.
 Well prepared soup always makes a
memorable impression.

9.  Clear soup- They are soup based on a clear,
unthickened broth stock.
a. broth and bouillon- simple clear soup
without solid ingredients.
b. Vegetable soup- clear seasoned stock or
broth with the addition of one or more
vegetable, meat or poultry.
c. Consommé- rich, flavorful stock or broth
that has been clarified to make it perfectly.

10.  Thick soup-are soups that are thickened to
provide a heavier consistency.
a. cream soup- are soup thickened with roux.
b. purees- vegetable soup thickened with starch.
c. Bisques- are thickened soups made from
shellfish
d. chowders- are hearty soups made from fish
shellfish or vegetables contain with milk and
potatoes.
e. Veloutes- soup thickened with egg, butter and
cream.

11.  Dessert soup
a. Ginataan- a Filipino Soup
b. Osheriku- A Japanese Soup
c. Tonge sui- a Chinese Soup
 Fruit soup
 Cold Soup
 Asian soup

12.  1. rice
 2. flour
 3. grain
 4. cornstarch

13.  Meat
 Salt
 Pepper
 Vegetable
 Onion
 Garlic
 Water
 Eggs
 Cornstarch
 Seasonings
 Butter
 Cream
 Garnishes

14.  Starting with cold water
 Cutting vegetables to appropriate
size for the type of stock.
 Select your protein based.
 Simmering
 Skimming

15.  1. It is based on stocks added with other
ingredients for variety of flavor consistency,
appearance, and aroma.
 2. It is a simple clear soup without solid
ingredients.
 3.These are thickened soups made from
shellfish.
 4. It is soup thickened with egg, butter and
cream.
 5. It is a rich, flavorful stock or broth that has
been clarified to make it perfectly.

16.  6-7Thickening agents of soup
 8-10 Ingredients of soup

18.  Serve a particular function in the composition
of a dish.
 Enhance the taste of the food to be served as
well as add moisture or succulent to food that
cooked dry.
 Is a flavorful liquid, usually thickened that
used to season, flavor and enhance other
food.

19.  White sauce- basic ingredients is milk which is
thickened with flour enriched with butter.
 Veloute Sauce- its chief ingredients are veal,
chicken and fish broth. thickened with blonde roux
 Hollandaise Sauce rich emulsified sauce made
from butter, eggyolks, lemon juice, and cayenne.
 Brown Sauce/ Espagnole- Brown roux based
sauce
 Tomato- made from stock (ham/pork) and tomato
products seasoned with spices and herbs.

20.  Hot Sauce- made just before they are to be
used.
 Cold Sauce- cooked ahead of time, then
cooled, covered, and placed in the
refrigerator to chill.

21.  Roux- is a cooked mixture of equal parts by
weight of fat and flour.
1. Fat.
a. Clarified Butter
b. . Margarine
c. Animal Fat
d. VegetableOil and Shortening
2. Flour

22.  Discarding
 Oiling- Off
 PoorTexture
 Syneresis
 Oil Streaking

23. 1. It is a clear thin liquid flavored by soluble substance
extracted from meat, poultry, and fish and their
bones.
2. It is based on stocks added with other ingredients for
variety of flavor, consistency, appearance and aroma.
3. It is a flavorful liquid , usually thickened that is used to
season, flavor and enhance other foods.
4.It is a cooked mixture of equal parts by weight of fat
and flour.
5. It is a rich emulsified Sauce made from butter,
eggyolks, lemon juice and cayenne.

24. 1-5 Basic Sauces for meat,
vegetables and fish
6-7Variation of Sauces.
8-11 Example of fats
12-15 Common problems in
Sauce.

26.  Chilled Stock can be frozen in 1 gallon
amounts to be used for sauces.
 The stock should never be put in the
refrigerator while it is hot.
 Place the hot stock pot in a sink full of cold
water and ice cubes until it is look warm.
 Refrigerated stock cools better in shallow
pan.
 Stock lasts up to five days if covered but it is
best used in two days.

27.  Sauces should be kept in an airtight container
and stored in a cool dry place away from the
moisture, oxygen, lights and pest.
 Sauces made with dairy products should be
kept out of temperature danger zone.
 Thickened sauce should also be prepared,
served, and stored with caution.

28.  Skim the surface and strain off the stock
 Cool the stock quickly as possible.
 When cool refrigerate the stock in covered
containers

29.  By adding water
 By using other liquid like evaporated milk,
coconut milk, and fruit juices.