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- 1. PREPARING STOCKS, SAUCES, ANDSOUPS (SSS) 3rd QUARTER
- 2. Labeling Exercise Directions: Identify the followingimage or statement into three (3) categories: stock, soup, and sauce.
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- 10. QUESTION NO. 08 STOCK SOUP SAUCE Mostbasic preparations found in professional kitchen.
- 11. QUESTION NO. 09 STOCK SOUP SAUCE Itis based on stocks added with other ingredients for variety of flavor, consistency, appearance and
- 12. QUESTION NO. 10 STOCK SOUP SAUCE Oneof the important components of a dish that enhance the taste of the food to be serve.
- 13. •Stocks are amongthe most basic preparations found in professional kitchen. They are referred to in French as fonds de cuisine, or ―the foundation of cooking.” It is a flavorful liquid prepared by simmering meaty bones from meat or poultry, seafood and/or vegetables in water with aromatics until their flavor, aroma, color and body, and nutritive value are extracted. Stocks are thin, flavored liquids derived from meat, fish or poultry bones simmered with vegetables and seasonings. Herbs, spices A. STOCKS
- 14. 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, then reduces the heat to simmer. • Skim the stock or remove the impurities from the liquid to improve the clarity of the final product.
- 15. PRINCIPLES OF PREPARING STOCKS: •Add aromatic vegetables or mirepoix and spices. Mirepoix enhances the flavor of the stock. • Strain the stock. Straining the liquid ensures cleanliness and clarity. A very 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 months. • Remove the hardened fat from the surface
- 16. CLASSIFICATION OF STOCKS Stocks areclassified according to ingredients and color. There is brown stock, chicken stock, fish stock, and white stock.
- 17. This is madeof browned or roasted of beef, chicken, veal or game. The bones are oiled lightly and place 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, Brown Stock
- 18. Chicken Stock Chicken stockcan 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
- 19. 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
- 20. This is acolorless 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. White Stock
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- 22. • BONES The bonesof 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. Most of the flavor and body of stocks are derived from the bones of beef, veal, chicken, fish, and pork. The kinds of bones used determine the kind of stock, except vegetable stock.
- 23. • MIREPOIX Is theFrench term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks. Aromatic vegetables such as onions, carrots, or celery are added to the stock for a flavorful effect.
- 24. • MEAT The skinor shoulder of a b beef or veal is often used. Fresh meat makes an excellent stock. Leftover cooked meat used for richer taste.
- 25. • TOMATOES Tomatoes addflavor to brown stocks. Overusing will the stocks cloudy.
- 26. • WINE •This isoccasionally used. Its flavor contribution is more important that its acidity.
- 27. • HERBS, SPICES, SEASONING Commonherbs 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.
- 28. METHODS OF PREPARING STOCKS Thefollowing are the steps in preparing different kinds of stocks. 1. Follow the correct procedures for cooling and storing stock and make sure that any stock you use is flavorful and wholesome.
- 29. METHODS OF PREPARING STOCKS 2.Follow the cooking time for stock. The following are approximate cooking time for different stocks; the time will vary according to numerous factors such as ingredients quality, volume and cooking temperature. • White beef stock - 8 to 10 hours • White and brown Veal Game stock – 6 to 8 hours • White poultry and Game Bird Stocks – 3 to 4 hours • Fish Stock – 45 minutes to 1 hour • Vegetables Stock – 45 minutes to 1 hour, depending on the specific ingredients and the size of vegetables cut
- 30. METHODS OF PREPARING STOCKS 3.The stock ingredients are boiled starting with cold water. This promotes the extraction of protein which may be sealed in by hot water. 4. Stocks are simmered gently, with small bubbles at the bottom but not breaking at the surface. If a stock is boiled, it will be cloudy.
- 31. METHODS OF PREPARING STOCKS 5.Salt is not usually added to a stock, as this causes it to become too salty, since most stocks are preserved to make soup and sauces. 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.
- 32. WHITE STOCKS 1. Cutthe 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.
- 33. WHITE STOCKS 4. Addthe 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
- 34. BROWN STOCK (FONDBRUN) 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 raise to surface set aside the fat from the bones.
- 35. BROWN STOCK (FONDBRUN) 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.
- 36. B. SOUPS A bowlof soup is a reminder that little things can bring big comfort.
- 37. SOUPS Soups are basedon stocks added with other ingredients for variety of flavor, consistency, appearance and aroma. A well-prepared soup always makes a memorable impression.
- 38. SOUPS A soup isa 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.
- 39. CLASSIFICATION S OF SOUPS 1.Clearsoups • Broth and bouillon • Vegetable soup • Consommé 1./ 2. 3.
- 40. CLASSIFICATION S OF SOUPS 2.Thick soups • Cream soups • Purees • Bisques • Chowder • Veloutés 2. / 3. 1.
- 41. CLASSIFICATION S OF SOUPS 3.Other types of soup • Dessert soup • Fruit Soup • Cold soup 2. 3. / 1.
- 42. CLEAR SOUP S Clear soups, theyare soups based on a clear unthicken 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.
- 43. TYPES OF CLEAR SOUPS Brothand bouillon are similar to stock in technique and in cooking time. The major distinction between broth and stock is that broth can be served as is, where as stocks are used in production of other dishes. Broth and Bouillon
- 44. TYPES OF CLEAR SOUPS Clearseasoned stock or broth with the addition of one or more vegetable, meat or poultry. Vegetable Soup
- 45. Vegetable Soup Mushroom SoupMixed veggie Soup Corn Soup
- 46. TYPES OF CLEAR SOUPS Rice,flavorful stock or broth that has been clarified to make it perfectly clear and transparent Consomme
- 47. THICK SOUPS Thick soups aresoups that are thickened to provide a heavier consistency. Thick soup is a cream soup based on bechamel sauce and is finished with a heavy cream.
- 48. TYPES OF THICK SOUPS aresoups thickened with roux, liaison or other thickened agents, plus milk, or cream. Cream Soups
- 49. TYPES OF THICK SOUPS vegetablesoup thickened with starch. Purees
- 50. TYPES OF THICK SOUPS Arethickened soups made from shellfish. Bisques
- 51. TYPES OF THICK SOUPS arehearty soups made from fish, shellfish or vegetables usually contain milk and potatoes. CHOWDER
- 52. TYPES OF THICK SOUPS soupthickened with egg, butter and cream. VELOUTES
- 53. OTHER TYPES OFSOUP A. DESSERT SOUP 1.GINATAAN - A Filipino soup made from coconut milk, milk, fruit, and tapioca pearl served hot or cold. 2.OSHERIKU - A Japanese asuki bean soup. 3.TONGE SUI - A Chinese soup
- 54. OTHER TYPES OFSOUP B. FRUIT SOUP Can be served hot cold depending on the recipe where dried fruits are used like raisins and prunes.
- 55. OTHER TYPES OFSOUP C. COLD SOUP Is variations on the traditional soup wherein the temperature when served is kept at or below temperature.
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- 57. SAUCES One of theimportant 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 to food that are cooked dry. Sauce is a fluid dressing for poultry, meat, fish, dessert and other culinary
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- 59. 1.WHITE SAUCE Its basic ingredientis milk which is thickened with flour enriched with butter.
- 60. 2. VELOUTE SAUCE Itschief ingredients are veal, chicken and fish broth, thickened with blonde roux.
- 61. 3. HOLLANDAISE It isa rich emulsified sauce made from butter, egg yolks, lemon juice and cayenne.
- 62. 4. EMULSION (as fatin milk) consists of liquid dispersed with or without an emulsifier in another liquid that usually would not mix together.
- 63. BROWN SAUCE / ESPAGNOLE Itis a brown roux-based sauce made with margarine or butter, flavor and brown stock.
- 64. TOMATO SAUCE It ismade from stock (ham/pork) and tomato products seasoned with spices and herbs.
- 65. 1. Hot Sauces- made just before they are to be used. A. VARIATION OF SAUCES
- 66. 2. Cold sauces- cooked ahead of time, then cooled, covered, and placed in the refrigerator to chill A. VARIATION OF SAUCES
- 67. B. THICKENING AGENTS thickens sauce tothe 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 corn starch, arrowroot, waxy maize, pre- gelatinized starch, bread crumbs, and other vegetables and grain products like potato starch and rice flour.
- 68. Directions: Read andunderstand the statements below. Write your answer on your paper. (LETTERS ONLY) QUIZ TIME
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- 70. A GLAZE B C SAUCE STOCK D Asa chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables. Which of the following liquids is a by-product after the different food stuffs have been simmered? WATER
- 71. A BROWN STOCK B C PRAWN STOCK HAM STOCK D Whichof the following stocks uses veal bone as its main ingredient? WHITE STOCK
- 72. A BROWN STOCK B C FISH STOCKGLACE VIAND D What kind of stock uses fish as its main ingredient? HAM STOCK
- 73. A BROWN STOCK B C FISH STOCKCHICKEN STOCK D What stock uses chicken bone as its main ingredient? HAM STOCK
- 74. A BROWN STOCK B C FISH STOCKWHITE STOCK D Among the different types of stock, which one is the easiest to prepare? VEGETABLE STOCK
- 75. A MSG B C SALT SPICES D Asa rule, which should not be added to the stock when its prepared to make sauce and soup? SUGAR
- 76. A AROMATIC FLAVORINGS B C GARLIC GINGER D Mrs.Sante will be having visitors for dinner. If she will prepare stock for their dinner, which of the following flavoring agents will she use to give aroma to the stock? SMOKE
- 77. A APPEARANCE B C COLOR INGREDIENTS D Whatmakes the stock tasty and appetizing? SMELL
- 78. A BISQUES B C BOUILLON CREAM D Whichof the following is an example of clear soup? PUREE
- 79. A Hollandaise sauce B C Savoury butter Velouté sauce D Which ofthe four basic sauces whose basic ingredient is milk with flour enriched with butter? White sauce
- 80. A Hollandaise sauce B C Savoury butter Velouté sauce D Which ofthe four basic sauces has three basic ingredients like butter, egg yolk, and lemon juice with seasoning for accent? White sauce
- 81. A Hollandaise sauce B C Savoury butter Velouté sauce D Which amongthe four basic sauces has a chief ingredient of chicken broth thickened with flour and enriched with butter seasoning? White sauce
- 82. A Hollandaise sauce B C Savoury butter Velouté sauce D Which ofthe four basic sauces has a basic ingredient like butter that is creamed and blended with other ingredients to give individual flavor? White sauce
- 83. A GARNISH B C INGREDIENTS TASTE D Whatmakes a soup appetizing? ALL OF THE ABOVE
- 84. A Osheriku B C Osherika TongeSui D A Chinese scup? Tonge Me
- 85. A PUREES B C BISQUE CHOWDER D Vegetablesoup thickened with starch? CREAM SOUP
- 86. A CHINA B C KOREA JAPAN D OSHERIKUis a type of soup came from what country? TAIWAN
- 87. A LIAISON B C ROUX CREAM D Thebinding or thickening agent of a sauce, often based on egg yolks. BECHAMEL