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Lesson 6 Cookery 10

Stocks, soups, and sauces form the basis of many dishes. Stocks are made by simmering bones, meat, or vegetables in water or wine for hours to extract flavor. There are different types of stocks including white, brown, and fish. Soups can be clear broths or thick varieties like purees, bisques, and chowders. Sauces enhance flavors, add moisture and richness, and improve appearance. Common sauces include white sauce made with milk and roux, hollandaise with butter and eggs, and tomato sauce using stock and tomatoes.

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63 views20 pages

Lesson 6 Cookery 10

Stocks, soups, and sauces form the basis of many dishes. Stocks are made by simmering bones, meat, or vegetables in water or wine for hours to extract flavor. There are different types of stocks including white, brown, and fish. Soups can be clear broths or thick varieties like purees, bisques, and chowders. Sauces enhance flavors, add moisture and richness, and improve appearance. Common sauces include white sauce made with milk and roux, hollandaise with butter and eggs, and tomato sauce using stock and tomatoes.

Uploaded by

precious espaldon
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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STOCKS, SOUPS

AND SAUCES
• Stock, sometimes called bone broth, is a
savory cooking liquid that forms the basis of
many dishes – particularly soups, stews, and
sauces. Making stock involves simmering
animal bones, meat, seafood, or vegetables
in water or wine, often for an extended
period. Mirepoix or other aromatics may be
added for more flavor.
There are Different Types of Stocks
1. White stock - is a clear, pale
liquid made by shimmering poultry
bones

2. Brown Stock- is an amber –colored


liquid made by browning and then
slimmering beef, veal or game bones.
• 3. Fumet (Foo-MAY)- is a very flavorful,
light colored stock made with fishbones.

4. Court Bouillon (court boo-YOON)-


is a very aromatic vegetable broth, and is
used for poaching fishor vegetables.
Remouillage (ray-moo-LAHZ)
Is a stock made from bones that have
Already been cooked in another
Food preparation. When simmered in
water a second time, the result is a pale
And a weak- flavored liquid.
Four Parts of Stocks
• I. Major Flavoring Ingredients –which usually consists
of bones from many parts of animal, including neck
or tail, arm or leag.
II. The Liquid- it usually the water but may usually water,
but may also include wine or vinegar, or even a bouillon
or remouillage
II. The Liquid- it usually the water but may
usually water, but may also include wine or
vinegar, or even a bouillon or remouillage.
• III. The Mirepoix (meer-PWAH)
The standard mirepoix is
50% onions, 25% carrots
and 25% celery. .all chopped
in small pieces.
• IV. AROMATICS -
• these are the herbs ,
spices, and flavorings
that create a savory smell.
SOUPS
• It is a liquid
dish, typically
made by boiling
meat,
• fish or
vegetables .
2 Categories of Soups

• 1. Clear and Thick- it include


stocks, broth and consommes. A
broth is made from water,
vegetables, or meat, mirepoix
and bouquet gami.A good broth
should be pale, with a distinct
flavor of the major ingredients.
2. Thick Soups which include cream soups,

• puree soups, bisques,


chowder,s specialty soups.
A cream soups is made with
thickener, the most
common of which is called
a roux. ( a fat and flour
mixture.
Type of Soup

1. CONSOMME- consists of 2. PUREE-


clear soup made from richly is thickened by the strach
flavored stock or broth. found in the main ingredient.
3. A Bisque- is a cream soup • 4. A Chowder Soup-is a
made from shellfish such as lobster. very hearty soup, usually
creamed, and with a large chuck
of ingredients.
SAUCES

Your text here


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 is a flavorful liquid , usually thickened that is used to season,
flavor and enhance other foods. It adds..

• 1. Moistness
• 2. Flavor
• 3. Richness
• 4. Appearance (color and shine)
• 5. Appeal
VARIATIONS OF SAUCES

• HOT sauce- made just before they are to be used

• COLD Sauce- cooked ahead of time, then cooled,


covered and placed in the refrigerator to chill.
BEST SAUCES FOR MEAT, VEGETABLES,
AND FISH
• 1. White Sauce- its basic ingredient is milk which is thickened with flour
enriched and butter.

• 2. Veloute Sauce- its chief ingredients are veal, chicken and fidh broth,
thickened with blonde roux.

• 3. Hollandaise- It is rich emulsified sauce made from butter, egg yolks, lemon
juice and cayenne.
• 4. Brown Sauce - It is brown roux-based sauce made with margarine or
butter, flavor and brown stock.

• 5. Tomatos Sauce- It is made from stock (ham/pork) and tomato products


seasoned with spices and herbs.

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