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Grade 10

This document provides instructions for making soups and sauces. For soups, it recommends adding less tender meats early, poultry early enough to cook through, and fish near the end. It also provides timing for grains, beans, starchy and green vegetables. The document also discusses adjusting consistency and degreasing broth-based soups. For sauces, it defines their functions and lists basic sauce types including white, veloute, hollandaise, brown and tomato sauces. It also discusses hot and cold sauce variations.

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Kae-c Lyn Nueva-Limbo Garcia
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1K views22 pages

Grade 10

This document provides instructions for making soups and sauces. For soups, it recommends adding less tender meats early, poultry early enough to cook through, and fish near the end. It also provides timing for grains, beans, starchy and green vegetables. The document also discusses adjusting consistency and degreasing broth-based soups. For sauces, it defines their functions and lists basic sauce types including white, veloute, hollandaise, brown and tomato sauces. It also discusses hot and cold sauce variations.

Uploaded by

Kae-c Lyn Nueva-Limbo Garcia
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Cooking soups
Meats, Poultry and Fish
Cuts of meat that are less tender
should be added early in the cooking
process
Poultry needs to be added early
enough so that it cooks thoroughly
Add fish closed to the end of the
cooking process to keep it from
overcooking.
Grains and Pasta
Allow a little more time in
cooking. Beans and Legumes
Soaked beans, lentils and
black-eyed peas should be
added with the liquid so they
will fully cook
Dense or Starchy Vegetables
A small-diced cut of potatoes,
carrots, and winter squashes will
require 30–45 minutes to cook.
Green Vegetables:
These vegetables should be
added during the final 15–20
minutes of cooking the soup
Adjusting Consistency Thick soups may
continue to thicken during cooking and
may need additional stock or water added
to adjust the consistency

Degreasing Broth-based soups maybe


prepared in advance, cooled and
refrigerated. This facilitates removing of
congealed fat from the surface. Skim the
top layer of fat from a hot soup with a
ladle, alternately.
Sauces

One of the important 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 or
succulence to food that are cooked dry.
Sauces also enhance the appearance of a
dish by adding luster and sheen.
A sauce that includes a flavor
complementary to a food brings out
the flavor of that food. It defines
and enriches the overall taste and its
texture. Sauce is a fluid dressing for
poultry, meat, fish, dessert and other
culinary products.
Sauce is a flavorful liquid, usually
thickened that is used to season,
flavor and enhance other foods. It
adds:
1.Moistness
2.Appearance (color and shine)
3.Flavor
4.Appeal
5.Richness
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.

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