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Stocks & Sauces

Stocks, sauces, and soups are basic preparations in professional kitchens. Stocks are flavorful liquids made by simmering meat, poultry, seafood or vegetable bones and aromatics in water. Common stocks include chicken, white, and brown. Soups are classified as clear or thick. The five mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato sauce. Basic knife cuts include dice, mince, julienne, and chiffonade.

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172 views32 pages

Stocks & Sauces

Stocks, sauces, and soups are basic preparations in professional kitchens. Stocks are flavorful liquids made by simmering meat, poultry, seafood or vegetable bones and aromatics in water. Common stocks include chicken, white, and brown. Soups are classified as clear or thick. The five mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato sauce. Basic knife cuts include dice, mince, julienne, and chiffonade.

Uploaded by

Thea Jeonieesa Garay
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Prepare stocks, Sauces

and Soups
⮚Among the most basic preparations found in professional
kitchens. 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.
⮚A clear, thin liquid flavored by soluble substances extracted
from meat, poultry, and fish; and their bones, and from
vegetables and seasonings.
Classification of
stocks
CHICKEN STOCK

- made from the chicken bones


WHITE STOCK

-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.
Ingredients in Preparing Stocks
Bones

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.
Mirepoix
▪ Is the French term for the combination
of coarsely chopped onions, carrots
and celery used to flavor stocks.
▪ used to flavor white stocks and soups,
tomato paste or puree is often included
for brown stock, gravy, stew or soup.
Acid products

Acid helps dissolve connective tissues,


and extract flavor and body from bones.
Seasoning and spices

It is something that enhance the flavor of


the food.
Bouquet garni

Assortment of fresh herbs and aromatic


ingredients tied in a bundle with string so
it can be removed easily from the stock
Classification of Soups
CLEAR SOUP

soup based on a clear,


thickened broth or stock.
They may be served plain or
garnish with variety of
vegetables and meat.
‘CONSOMME’
THICK SOUP

-soups that are


thickened to provide a
heavier consistency
CHICKEN SOUP VEGETABLE SOUP

SHOYU SOUP
MUSHROOM SOUP
CHICKEN CHOWDER SOUP CRAB AND CORN SOUP

POTATO SOUP
PUMPKIN SOUP
Five mother Sauce

it is flavorful liquid, usually thickened that is used to season, flavor, and


enhance other food
Béchamel Sauce

 is probably the simplest of


the mother sauces because it
doesn't require making
stock. If you have milk,
flour, and butter you can
make a very basic béchamel.
Velouté Sauces

Its chief ingredients are


veal, chicken and fish broth,
thickened with blonde roux.
Espagnole Sauce
-it is a brown roux-based
sauce made with margarine
or butter flavor and brown
stock.
Hollandaise
Sauce
- It is rich emulsified sauce
made from butter , egg,
yolks, lemon juice and
cayenne.
Tomato Sauce
-it is made from
stock(ham/pork) and tomato
products seasoned with
spices and herbs.
The Four Basic Knife Cutting Techniques
Dicing
is making a cut into a cube-
shape. There are three sizes:
small, medium, and large.
This cut is best for diced
meats in any kind of recipe.
Mincing
is a fine, non-uniform cut. It’s
good for garlic, parsley, herbs
and nuts. The tip here is to
keep cutting and chopping
until you think you are done,
and then cut some more!
Julienne

This cut looks like a matchstick


and has the nickname
“shoestring.” This cut is usually
used for vegetables like celery
and onion. It is also a good size
for cutting potatoes for french
fries.
Dicing
is making a cut into a cube-
shape. There are three sizes:
small, medium, and large.
This cut is best for diced
meats in any kind of recipe.
Chiffonade
The Chiffonade cut is for
any kind of food that is a
leaf. Roll up your leaf into
a tight tube and cut across
the tube to get long strips
of leaves.

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