Stocks

• Stocks are liquid base for soups, sauces, and the

ingredient used in the preparation of many main
course dishes.
• It is the liquid in which meat, chicken, fish, bones, and
vegetables are cooked and their flavors and essence
extracted.
Components of a Stock
1. Nourishing Element
• the most important ingredient in a stock, as it
provides flavor, color, and nutrients.

• may include any or a combination of fresh bones of

beef, lamb, chicken, fish, veal, or game; meat or fish
trimmings, and vegetables.

• Usually, the nourishing element makes up around five

parts of a stock.
• Collagen – a structural protein that, when simmered,
produces a gelatinous substance.

• Bones with high cartilage content, like the knuckle

bones and shanks in large joints, and those younger
animals.
2. Mirepoix

• A mixture of coarsely
chopped vegetables,
usually carrot, celery,
and onion.
• Most stocks are made
up of one part mirepoix.
3. Bouquet Garni

• Combination of fresh
herbs and vegetables
bundled together with a
twine.

• It makes up around one

part of a stock.
4. Liquid

• Water or wine are ordinarily used to simmer the

nourishing element to make a flavorful stock.
• Should be cold to bring out maximum flavor and to
keep the stock from becoming cloudy during the
cooking process.
• Makes up the largest portion of a stock, with most
recipes calling for around 10 parts liquid.
Classification of Stocks
• White Stock
• Brown Stock
• Fish Stock
• Vegetable Stock
• Glaze
White Stock
• Fond blanc, is known as such because it is usually colorless.
• Made by gently simmering bones that have not been roasted
or browned.
• Cooked together with a white mirepoix.
• Used as a base in soups and sauces, as well as substitute for
water.
Basic steps in making a white stock.
Brown Stock
• Fond brun, is made from the roasted or browned bones of chicken,
veal, beef, or game bones.
• Typically roasted together with the mirepoix.
• Tomatoes and tomato products, are sometimes added to brown
stock.
-it help break down the connective tissues in the bones.
Basic steps in making Brown Stock
Fish Stock
• Fond de poisson, is made by gently simmering the bones and heads
of finfish, or the shells and heads of shellfish, for around 20 to 25
mins.
• Sole, halibut, cod, turbot, and cream dory.
• Fish with high fat content are not recommended.
• Can be boiled down and reduced by around 50% to create a
concentrated stock.
Basic Steps in making Fish Stock
Vegetable Stock
• Fond de legume, serves as the base for various dishes, including
vegetarian or vegan ones.
• Should not include strongly flavored vegetables such as artichoke and
cauliflower.
• Takes only around 30 to 45 mins. to cook.
• Using dark green leafy vegetables such as spinach and cabbage are
not recommended.
• Vegetables can also be roasted in the oven just until they begin to
brown.
Basic steps in preparing Vegetable Stock
Glaze
• Stock that is reduced until it is thick and syrupy in consistency.

• Very concentrated flavor and is added to vegetables, meat, poultry,

and fish dishes in small amount.
Basic Steps in preparing Glaze
Convenience products
• Bouillon or Stock Cube
• Bouillon Granules or Powder
• Canned Stock or Broth
1. Bouillon or Stock Cube

• Dehydrated form of meat, chicken, or vegetable broth formed into a

small cube.
• Contains some fat, salt, and seasonings.
2. Bouillon Granules or Powder

• another dehydrated form of meat, chicken, or vegetable broth but in

the form of small granules or fine powder.
3. Canned Stock or Broth

• Commercially prepared and packaged in cans or cartons.

• contains high levels of sodium, as well as potentially harmful
chemical substances.

• Many culinary professionals and health experts alike do not

recommend using such products.
• Back then, a sauce was essentially any flavored liquid that was used
to mask the taste of food that begun to go bad, or to add moisture to
an otherwise dry fish.

• Today, sauces are still regarded as one of the best ways to enhance
the flavor, texture, and appearance of any dish.
• Sauces are liquid seasonings used to enhance and not
smoothen the flavors of food.

• In Europe, most chefs prepare a base of sauces, gravies, and

soups which is called roux (pronounced roo).

• When cooked just enough to remove the raw taste of starch,

it turns white or pale roux and is used in white sauces. When
cooked longer, it turns brown in color and becomes brown
roux and is used in brown sauces.
Characteristics of a Good Sauce
1. Has the proper texture (not lumpy, gritty, floury, or pasty)
2. Has a concentration of flavor that will complement and not
overpower the dish it will be served with
3. Has a glossy appearance
4. Has a color that is consistent with the ingredients with which it was
made from
5. Has the proper consistency (not floury or pastry)
Structure and Composition of Sauces
1. Liquid

• The liquid serves as the base of most

sauces, giving the sauce body.
• Stock is the most commonly used liquid
ingredient in sauces.
• It is better to make it from scratch
• Aside from stock, dairy products such as milk, cream, and clarified
butter are often used in sauces, as are tomatoes and various tomato-
based products.

• Wine, vinegar, and citrus juices can also serve as a base for sauce.
2. Thickening Agent

• Most thickening agents for

sauces are starches, like
flour, cornstarch, and
arrowroot.

• Leading to gelatinization
or thickening of the liquid.
FLOUR

• Either all-purpose flour or bread flour.

• Combined with melted butter or

drippings to thicken the sauce (roux)

• Combined with water and then added

to the sauce (whitewash)
CORNSTARCH

• Almost twice the thickening

power of flour, as it is dense and
powdery.
• Often dissolved in water and
then added to the sauce
• Clear and glossy
• Sweet sauces
ARROWROOT

• Made from the roots of the certain

tropical plants.

• Mixed with water to make it slurry.

• Clearer than those made with cornstarch

INSTANT STARCHES

• Also known as modified starches

• Can thicken a sauce without even

heating.

• Used more in baking than in sauce

making.
BREADCRUMBS

Can thicken a liquid quickly, but does

not produce a smooth sauce
ROUX

• Made by cooking together flour and fat,

typically butter.

• Used for three of the five mother

sauces.

• Important to use the proper flour-fat

portion and the correct temperature in
cooking.
LIAISON

• Made by beating together egg yolks and

heavy cream until smooth.

• Follows the proportion 16:1:2 – for every

16 ounces of sauce, one egg yolk and 2
ounces of heavy cream is needed.
BEURRE MANIE

• Made by kneading together equal

parts of flour and butter to form a
dough.

• Added to simmering soups.

Vegetable Purees

Mixture of chopped, mashed, and

strained vegetables
3. Flavorings and Seasonings

• Salt, pepper, mustard,

vinegar, spices, and herbs.

• Flavoring and seasoning can

significantly enhance the
flavor of a sauce.

• One or more flavoring or

seasoning can also improve
the quality of a sauce
Classification of Sauces
• Sauces are generally classified as cold and warm.

• Cold sauces are prepared and served cold. On the other hand, warm
sauces can be prepared cold and served warm, or prepared and
served warm.

• Warm sauces make up the largest group of sauces. These can be

sweet or savory, and can be served with all types of food.
• The warm sauces include and are derived from the five mother
sauces: béchamel, espagnole, veloute, hollandaise, and tomato.
SAUCE BECHAMEL ESPAGNOLE VELOUTE HOLLANDAISE HOLLANDAISE
Thickening White roux Brown roux Blonde roux Egg yolks None
Agent
Liquid milk stock stock Liquid butter stock
Cooking Time 30-40 mins. 6 hrs. 45 mins. 20-30 mins. 35-45 mins.
Derivatives Mornay Madeira Supreme Bearnaise Creole
Crème Demi-glace Bercy Maltaise Spanish
Soubise Mushroom Allemande Mousseline Portuguese
Nantua Chasseur Normade Foyot Arrabiata
Cheddar Piquant Ravigote Choron Puttanesca
Cheese
1. Bechamel (pronounced bay-shah-mel) or Cream Sauce –
originally prepared from veal stock the term is now applied
to cream sauce. It is made from milk and/or cream with
white roux. It is used with vegetable or cream sauces.
2. Espagnole (pronounced eh-span-yole) – brown sauce made
from onion, celery, butter, flour plus brown roux. It is used in
many meat and poultry dishes.
3. Hollandaise Sauce – yellow sauce made from egg yolk,
butter, lemon juice, and gastric mixture of white wine or
vinegar, crushed pepper, shallots, and spices.
• This kind of sauce is used with fish, vegetables, and eggs.
Because of its egg and butter content, it should be cooked at
low or moderate temperature.

• It should be served only for one meal after which it needs

immediate refrigeration because it can be a host for bacteria.
4. Tomato Sauce – Red sauce prepared from tomato products,
stocks, seasoning, and roux. Ideal sauce for many meat,
poultry, fish, vegetable, and pasta dishes.
5. Veloute (pronounce va-lou-tay) – white sauce made from
chicken or fish stocks with a light roux. It is usually used for
chicken or fish dishes.
Five Mother Sauces
FAT + FLOUR + LIQUID

Bechamel = 1 part butter + 1 part flour + milk

Veloute = 1 part butter + 1 part flour + white stock
Espagnole = 1 part butter + 1 part flour + beef stock
Hollandaise = Egg yolks + Clarified Butter + Lemon
Tomato – Onions + Carrots + Celery + Tomatoes + Stock
• A dish which may be hot or cold, that is made by combining
various ingredients with liquid.

• Simmered for a long time in liquid.

• Versatile dishes
Classifications of Soups
Four Categories:

• Thin or Clear
• Thick
• Cold
• Specialty or National
Thin or Clear Soups
• Thin soup consisting
mostly of broths,
bouillons, consommes,
and vegetable soups.

• Soups of this type are not

thickened.
Steps in making a thin or clear soups:
1. Simmer or brown the meats and sweat the vegetables.
2. Add simmering stock to the meat and vegetables.
3. Simmer the soup over medium heat, skimming off any
impurities that rise to the surface.
4. Season the soup before serving.
• Consommé is a concentrated clear soup made by simmering
a rich stock or broth for a long time, letting the most of the
liquid evaporate.

• Clarified or rid of impurities, by adding a lightly beaten egg

white.

• Served hot with garnishes

Steps in preparing Consommé:
1. In a pot, combine all ingredients, usually ground meat or poultry,
and a lightly beaten egg white. Add cold broth to the pot and stir.
2. Simmer the ingredients over medium heat, stirring occasionally.
3. Continue simmering for 1 to 1 ½ hours over low heat to bring out
the flavors of the ingredients.
4. Strain the consommé using a china cap lined with several layers of
cheesecloth or coffee filters.
5. Taste the consommé and adjust seasonings, as needed.
6. When the consommé is completely cooled, remove any fat
that comes up to the surface.
7. When reheating the consommé, use a paper towel to blot
up any remaining fat on the surface.
Thick Soups
• Highly flavored soups with
viscous or jellied liquid and
some solids.

• Made with the addition of

a thickening agent.
Thick Soups are classified according to the
thickening agent used:
1. Puree Soups
Main ingredients of puree soups
are vegetables that are ground in
a blender or food processor until
smooth.
• Cream is occasionally added to
make it more viscous and richer.
• Tomato or cauliflower soup
To make a puree soup follow these simple
directions:

1. Heat oil or fat in a pot and sweat cut, fresh vegetables of

your choice.
2. Add hot stock to the vegetables.
3. Add starchy or dried vegetables, like legumes, beans, and
potatoes.
4. Simmer until all the vegetables are cooked.
5. Puree the soup using a food processor or blender.
6. Pour the puree back into the pot and continue simmering
for a few more mins.
7. If the soup is too thick, add a bit more liquid. If it is too thin,
add cream or starch to thicken it.
2. Cream Soups

• Thickened using a roux

and finished with cream.
• Can be made with
cooked vegetables until
tender.
• Cream of mushrooms
and cream of asparagus
soups.
Basic Steps on how to make Cream Soups:
1. In a pot, melt a butter and sweat aromatic vegetables.
2. Add flour and cook to make a roux, stirring constantly.
3. Add hot stock or milk to the pot and simmer.
4. Add herbs and/or spices, if desired, along with the vegetables of
your choice. Continue simmering.
5. Skim off fat and impurities.
6. Puree the soup until it is very smooth.
7. Add cream or hot béchamel sauce to the soup and adjust
the seasonings, as needed, before serving.
Specialty Soups
• Also known as national soups, specialty soups are those that
originated from a particular geographic are or region.

• Bisques
• Chowders
• Cold Soups
1. Bisques

• Originated in France, thick and

creamy soups made with the strained
broth of seafood such as crab,
lobster, and shrimp.
• The shells of crustaceans are ground
into a paste and put in with other
ingredients.
• Often garnished with flaked crab,
lobster, or shrimp meat and
combined with other ingredients
such as rice and vegetables.
How to make?
• The seafood and/or their shells are slowly roasted to help
develop their flavor.
• Simmered in wine to create flavorful stock, traditionally
thickened with rice.
• Roux is now commonly used as a thickening agent for
bisques.
2. Chowders

• Thick, chunky, and creamy soup that

was invented in the New England
region of the US.
• Made from fish, shellfish, and
vegetables, typically potatoes.
• Some are made with beans, chicken,
corn, ham, and various other
ingredients.
• Cream and/or milk, and it is
thickened with roux.
3. Cold Soups
• Depending on the ingredients used, these specialty soups are either
cooked or uncooked.
• They are prepared, though, cold soups are chilled before serving.

• Cooked Cold Soups

• Uncooked Cold Soups
Cooked cold soups

• Prepared hot and served

cold.
• Cream is often added after
they are chilled.
• Vichyssoise, which is a
pureed combination of leeks,
onions, potatoes, cream, and
chicken stock.
Uncooked cold soups

• Made with chopped and pureed

vegetables and/or fruits.
• Yogurt and cream
• Gazpacho, made by grinding or
pureeing tomatoes together with
various ingredients, including other
vegetables such as cucumber, bell
peppers, onion, and garlic, olive oil,
wine vinegar, and salt.
Presenting Soups
• Serve can be serve as an appetizer, main course, or last
course.
• Color is one of the primary considerations in making a
creative food presentation.
• Different textures can also add interest to any dish, including
most soups.
• Creative presentation can also be achieved through the use
of various plates and dishes.
Tureen
• A deep serving dish for soups, stews,
and similar foods.
• Has fixed handles and low domed lid,
and often comes with a ladle and an
under tray.
• Can be made of china, stoneware, or
metal.
• Oval in shape, but they can also be
round, rectangular, or shaped like
animals such as fowl.
Bread Bowl
• Thick, creamy, and/or chunky
soups can be served in a bread
bowl.
• Hollowed-out round loaf of
crusty, fine-textured bread,
usually sourdough.
• Best for soups that are served as
an entree.
Pumpkin Shell
• Used as bowl or tureen for serving
pumpkin soup.
• In some recipes, the soup is
roasted right in the shell.
• The flesh and seeds of smaller
pumpkins can also be scooped out
to make individual soup bowls.
• Other kinds of soup can also be
served in a pumpkin shell.
Shot Glass and Teacups
• Sometimes called soup shooters,
shot glasses can be used to serve
soup.
• For warm soups, use heat resistant
shot glasses.
• Small teacups can also be used,
especially ones used for Chinese and
Japanese tea services.