10 Cookery _LESSON 1 PREPARE STOCKS, SAUCES AND SOUPS.pptx

LESSON 1
PREPARE
STOCKS,
SAUCES AND
SOUPS
Jenica C. Torres

Overview:
This lesson covers the skills,
knowledge, and attitudes
required to prepare various
stocks, sauces, and soup in a
commercial kitchen or catering
operation.

Learning Outcomes:
At the end of this Lesson you are expected
to do the following:
1. prepare stocks for required menu items;
2. prepare soups required for menu items;
3. prepare sauces required for menu items;
4. store and reconstitute stocks, sauces
and soups; and
5. evaluate the finished product

Learning
Outcome 1
Prepare Stocks
for Required
Menu Items

Principles of
Preparing Stocks
Stocks- are among the 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.
- 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.

Ingredients in
Preparing Stocks
1. 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.

Ingredients in Preparing Stocks
Basic formula for Mirepoix – used to flavor white
stocks and soups, tomato paste or puree is often
included for brown stock, gravy, stew or soup.
2 parts onion
1 part celery
1 part carrot

Ingredients in
Preparing Stocks
3. Acid products -
Acid helps dissolve
connective tissues,
and extract
flavor and body
from bones.

4. Scraps and left-over -Scraps may be used in stocks if
they are clear, wholesome, and appropriate to the stock
being made

5. Seasoning and spices

6. Bouquet garni – assortment of fresh herbs and
aromatic ingredients tied in a bundle with string so it
can be removed easily from the stock.

Guidelines for
preparing stock
1. Follow the correct
procedures for cooling
and storing stock and
make sure that any stock
you use is flavorful and
wholesome.

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

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.

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

Different Kinds of Spices and Seasoning

Different Kinds of Spices and
Seasoning

Activity 1. PREPARE STOCK (Group Activity)
Directions: Choose any of the
given stocks and prepare
following the given procedure.
Your performance and output will
be rated using the given rubric.
White stock

Basic White stock
Tools and Equipment:
• Stove
• Stock pot
• Chopping board
• Knife
• Skimmer/Strainer
• Ladle
• Container

Ingredients:
4 -5 kg bones; chicken, veal or beef
1 L water, cold
Mirepoix
450 g onion, chopped
16 tbsp. carrot, chopped
16 tbsp. celery, chopped

Bouquet Garni
•1 pc dried bay leaf
•¼ tsp Dried thyme
•¼ tsp peppercorns
•6-8 stems parsley
•2 whole cloves

• Procedure:
1. Cut the bones into pieces, 3 to 4 inches long for easy extraction.
2. Rinse in cold water to remove impurities that cloud the stock.
3. Place the bones in the stockpot and cover with cold water to speed
extraction.
4. Bring water to a boil and then, reduce to simmer. Skim the scum that
comes from the surface for a clear stock. Do not let the stock boil
because it makes the stock cloudy.
5. Keep the water level above the bones because bones cooked while
exposed to air will turn dark and darken the stock. Also, bones will not
release flavor into the water.

6. Add the mirepoix.
7. Simmer for recommended length of time:
8. Strain through several layers of cheesecloth.
9. Cool the stock as quickly as possible by:
Setting the pot in a sink and allow cold water to flow under the
pot and around it.
Stirring the pot occasionally so all the stock cools evenly.
10. When cooled, refrigerate the stock properly in covered
containers for 2-3
days. If properly frozen, it will last for several months.

1. It is made from beef or veal bones that have been browned in
an oven.
2. It is made from beef or veal bones.
3. They are referred to in French as fonds de cuisine, or ―the
foundation of cooking.”
4. A clear, thin liquid flavored by soluble substances extracted from
meat, poultry, and fish; and their bones, and from vegetables and
seasonings.
5. It is made from the chicken bones.
6. It is made from fish bones and trimmings left over after filleting

Give the Approximate cooking time of the
following stocks
7. White beef stock - ________________
8. White and brown Veal Game stock
________________
9. White poultry and Game Bird Stocks
________________
10. Fish Stock ________________
11.Vegetables Stock ________________

Give the 6 Ingredients in Preparing Stocks
12.
13.
14.
15.
16.
17.

5 Kinds of Spices and Seasoning
18.
19.
20.
21.
22.

Give the Basic formula for Mirepoix
23.
24.
25.

1. Brown stock
2. White stock
3. Stocks
4. Stocks
5. Chicken stock
6. Fish Stocks

Learning Outcome 2
Prepare Soups Required
for Menu Item

Soups
Soups are based on stocks added
with other ingredients for variety
of flavor, consistency, appearance
and aroma

Clear Soups
They are soups based on a clear,
unthicken broth or stock. They may
be served plain or garnished with a
variety of vegetables and meats.

Clear Soups
Consommé- One strong and clear broth or stock is a. It
is made by combining lean chopped meat, egg whites,
mirepoix, herbs and spices and an acidic ingredient
like tomatoes, wine, or lemon juice.
The combination is called ―clarification- since the
particles that make the broth appear cloudy are
trapped as it cooks. A good quality consommé is
crystal – clear, has a good body, amber to brown in
color, and completely fat-free.

• Broth and bouillon simple clear soup without solid
ingredients.
•Broth and bouillon are similar to stock in technique and
in cooking time. The major distinction between broth
and stock is that broths can be served as is, whereas
stocks are used in production of other dishes.
• Vegetable soup – clear seasoned stock or broth with
the addition of one or more vegetable, meat, or poultry.
• Consommé‘ – rich, flavorful stock or broth that has
been clarified to make it perfectly clear and transparent.

2. Thick Soups
Thick Soups are soups that are thickened
to provide a heavier consistency. Thick
soup is a cream soup based on béchamel
sauce and is finished with a heavy cream.
A béchamel sauce is milk thickened with
roux

A thick soup should have a velvety smooth
texture and the thickness of heavy cream. It is
always essential to strain out the solids and at
times to puree and put back in the soup. Cream
soups may be served hot or cold.
A kind of cream soup based on
crustaceans like shrimps and lobsters is
bisque.

Another thick vegetable soup is
the chowder made with broth,
milk or water as base, then
thickened with roux.

Cream soups – are soups thickened with roux, beurre
Manie, liaison or other thickening agents, plus milk, or
cream.
Purees – vegetable soup thickened with starch
 Bisques – are thickened soups made from shellfish.
 Chowders – are hearty soups made from fish,
shellfish or vegetables usually contain milk and
potatoes.
Veloutes – soup thickened with egg, butter and cream

3. Other types of soup
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

B. Fruit Soup can be served hot or cold
depending on the recipe where dried fruits are
used like raisins and prunes. Fruit soup may
include milk, sweet or savory dumplings, spices
or alcoholic beverages like brandy and
champagne.
C. Cold soup is variations on the traditional soup
wherein the temperature when served is kept at
or below temperature.

Other thickening agents for soup
1. rice
2. flour
3. grain
4. corn starch

Identification:
1. These are based on stocks added with other
ingredients for variety of flavor, consistency,
appearance and aroma.
2. They are soups based on a clear, unthicken
broth or stock.
3. These are soups thickened with roux, beurre
Manie, liaison or other thickening agents, plus
milk, or cream.

Identification:
4. Vegetable soup thickened with starch
5. These are thickened soups made from
shellfish.
6. These are hearty soups made from fish,
shellfish or vegetables usually contain milk and
potatoes.
7. Soup thickened with egg, butter and cream

1.Soups,
2. Clear,
3.Cream soups,
4. Purees,
5.Bisques
6.Chowders
7Veloutes
8.Broth and bouillon
9. Vegetable soup
10. Consommé

Identification:
8. It is a simple clear soup without solid
ingredients.
9. A clear seasoned stock or broth with the
addition of one or more vegetable, meat, or
poultry.
10. A rich, flavorful stock or broth that has
been clarified to make it perfectly clear and
transparent.

II. Classify the following
soups either Clear or
Thick Soup.

1.Cream soups
2.Purees
3.Bisques
4.Chowders
5.Veloutes
6.Broth and bouillon
7.Vegetable soup
8.Consommé

III. Give 4 thickening agents for soup
1.
2.
3.
4.

Basic Principles of
Preparing Soup

1st Principle. Starting with Cold Water
Why cold water?

2nd Principle. Cutting vegetable to
appropriate size for the type of stock.
 Example 1: A fish stock only simmer for a half
hour (30 minutes) so the cut should be julienne
(thin strips: ¼ inch thick 2-3 inches long)
 Example 2: A brown stock simmers for 4-6 hours
and sometimes 24 hours, so the cut should be 1‖
cubed so that stock will have time to extract the
flavor and will not fall apart after a long cooking.

3rd Principle. Select your protein
based. Beef, Chicken, Pork and Fish.
All bones are washed, roasted or
blanched.
Roasted for brown sauce and
blanched for white stock.

4th Principle. Simmering
Gentle extractions aid in flavor and
nutrition. Boiling causes cloudiness
through agitation of the ingredients

5th Principle. Skimming
Keep the stock clear. The scum
on top of stocks contains
impurities.

Basic Sauces for Meat, Vegetables, and
Fish
1. White sauce - Its basic ingredient is milk
which is thickened with flour enriched with
butter.
2. Veloute sauce- Its chief ingredients are
veal, chicken and fish broth, thickened with
blonde roux.

3. Hollandaise – It is a rich emulsified
sauce made from butter, egg yolks,
lemon juice and cayenne.
Emulsion – (as fat in milk) consists of
liquid dispersed with or without
an emulsifier in another liquid that
usually would not mix together.

4. Brown sauce / Espagnole – It is a
brown roux-based sauce made with
margarine or butter, flavor and
brown stock.
5. Tomato – It is made from stock
(ham/pork) and tomato products
seasoned with spices and herbs.

A. Variation of Sauces
1. Hot Sauces – made just before
they are to be used.
2. Cold sauces – cooked ahead of
time, then cooled, covered, and
placed in the refrigerator to chill.

B. Thickening Agents
Thickening agent – thickens sauce to the
right consistency.
Starches are the most commonly used
thickeners for sauce making. Flour is the
principal starch used.

B. Thickening Agents
Starch granules must be separated before heating
in liquid to avoid lumping.
Lumping occurs because the starch on the outside
of the lump quickly gelatinizes into a coating that
prevents the liquid from reaching the
starch inside.

Starch granules are separated in two
ways:
•Mixing the starch with fat. Example:
roux
•Mixing the starch with a cold liquid.
Example: slurry
•Roux – is a cooked mixture of equal
parts by weight of fat and flour.

1.Fat
A. Clarified butter. Using clarified
butter results to finest sauces
because of its flavor.

1.Fat
B. Margarine. Used as a
substitute for butter because
of its lower cost.

1.Fat
C. Animal fat. Chicken fat,
beef drippings and lard.

1.Fat
D. Vegetable oil and
shortening. Can
be used for roux,
but it adds no
flavor.

10 Cookery _LESSON 1 PREPARE STOCKS, SAUCES AND SOUPS.pptx

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