Proper way of selecting ingredients in preparing stocks and sauces

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Prepare Stocks,
Soups and Sauces
Quarter 2

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Objectives
● use ingredients and
flavoring according to
enterprise standards
● produce variety of
stocks according to
enterprise standards

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CONTENT
✓ PRINCIPLES OF PREPARING
STOCKS
✓ CLASSIFICATIONS OF STOCKS
✓ INGREDIENTS IN PREPARING
STOCKS SUGGESTED PROJECT
A. White stock
B. Brown stock

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What is the
difference between a
stock and a broth?

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Broth – differs in that
it is a basic soup where
the solid pieces of
flavouring meat or
fish, along with some
vegetables remain
Stocks - are the bases of almost everything we do.
French appropriately call it a fond(base)
Stock is a thin liquid produced by simmering raw
ingredients: solids are removed, leaving a thin,
highly flavored liquid. This yields a classic stock as
made from beef, veal, chicken, fish and vegetables.

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The 4 essential parts of
a stock

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2 parts onion, 1 part carrot, and 1 part
celery roughly chopped
Mirepoix

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Aromatics
Herbs and spices, thyme, parsley stems, bay
leaf, cracked pepper corn in a cheesecloth
bag or not.

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Liquid
Most often water

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Major flavouring ingredient
Bones or vegetables

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Ingredients in
preparing stocks

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Bones
It is the major ingredient,
veal, beef and chicken
bones are most commonly
used.
The flavor of the stock comes
from the cartilage and
connective tissue in the bones
which gets converted into
gelatin that thickens the
liquid.

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Scraps and left-
over meat or
carcass
Mirepoix
Is a combination of onions,
carrots, celery and
sometimes other vegetables.
Acid Ingredients
Acid help dissolve the
connective tissue, (Lemon,
vinegar, tomato products)

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Seasoning and
Spices
“aromatics” salt is an
important ingredient
Herbs and Spices
Used depend on availability
and local traditions. In
classical cuisine, the use of a
bouquet garni or bag of herbs,
consisting of parsley, bay
leaves, s spring of thyme, and
possibly other herbs is
common use.

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Ingredients
proportion:
Bones – 50%
Mirepoix – 10%
Water – 100%
Types of
Stocks

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Consommé
Is a clear soup made from richly
flavoured stock that has been
clarified usually a fining process
thru the use of egg protein (egg
white)
A perfectly transparent and
intensely flavourful soup that’s made
by clarifying stock that involves
removing all impurities from the
stock called “clear meat”

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Bouillon
In French cuisine, is a
simply “broth” made by
simmering a mirepoix
and aromatic herbs with
either beef, veal and
poultry

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Remouillage
“rewetting” stock made
from bones that already
been used once. Discard
the mirepoix and herbs
after draining. Add
fresh mirepoix

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White
Stock
Is a stock made from
bones that have not been
roasted or browned. They
are usually raw and the
most common white stock
is a chicken stock
A white stock has a lightly golden color
that is clear and mild in flavor. White
stocks are typically used as bases in
soups and as a substitute for water.

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Brown Stock
Are typically made with
beef bones. The best
types of bones to use are
the knuckle/ shank from
veal, as they contain
higher collagen content
that produces the ever
appealing gelatine look

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Fish Stock
Is derived from the bones of
non-fatty fish. The
preferable bones are that of
the halibut, or if unavailable,
other non-fatty flat fish.
They are a snap to make,
taking only 45 mins, and are
essential for dishes that
showcase seafood as its main

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Fish Stock
Is derived from the bones of
non-fatty fish. The
preferable bones are that of
the halibut, or if unavailable,
other non-fatty flat fish.
They are a snap to make,
taking only 45 mins, and are
essential for dishes that
showcase seafood as its main

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Vegetable
Stock
A vegetable stock is just as
the name implies. It is a low
cost vegetarian soup with no
meat, or as a flavour
enhancer in place of water

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Court Bouillon
Is an acidic cooking liquid
that is not actually a stock.
It is prepared in the same
manner as a stock. It is
usually water with wine or
vinegar, where vegetables
and seasonings have been
simmered to extract their
flavors

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Thank you!

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Prepare Sauces
Required for Menu
Items

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Sauces
Sauce is the liquid seasoning
used to improve the taste
and appearance of a dish

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Sauce is a flavorful
liquid, usually
thickened that is used
to season, flavor and
enhance other foods
it adds:
● Moistness
● Flavor
● Richness
● Appearance (color
and shine)
● appeal

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Basic Sauces for
Meat, Vegetables
and fish

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White sauce
● Its basic ingredient
is milk which is
thickened with flour
and enriched with
butter

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Veloute Sauce
● Its chief
ingredients are
veal, chicken and
fish broth,
thickened with
blonde roux

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Hollandaise
● It is a rich
emulsified sauce
made from butter,
egg yolks, lemon
juice and cayenne

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Brown Sauce or
Espagnole
● It is a brown
roux-based sauce
made with
margarine or
butter, flavor and
brown stock.

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Tomato
● It is made from
stock (ham or
pork) and tomato
products seasoned
with spices and
herbs

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Variation
of Sauces
● Hot sauces
● Cold sauces

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THICKENING AGENTS
USED IN PREPARING
SAUCES
1. ROUX
● WHITE ROUX
● BLONDE ROUX
● BROWN ROUX

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Hot Sauces
● Made just before
they are to be used.
● Also called chilli
sauce
● Tabasco sauces are
hotter than
cayenne sauces

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Cold Sauces
● Cooked ahead of time,
then cooled, and placed in
the refrigerator to chill
● Recommended for grilled
meats, seafood, and
vegetables
● Example: tarragon cold
sauce, garlic butter cold
sauce

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Deal with problems in the
preparation of sauces

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Reduction
● Using reduction to
adjust texture.
● To add new flavor
● To concentrate basic
flavors

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Deglazing
● It means to swirl
liquid in a saute pan
to cook particles of
food remaining on
the bottom

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Enriching with butter
and cream
● To give extra richness and
smoothness
● Heavy cream - add to give
flavor and richness to
sauce
● Butter - add softened
butter to hot sauce and
swirl until it melts.

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Enriching with butter
and cream
● To give extra richness and
smoothness
● Heavy cream - add to give
flavor and richness to
sauce
● Butter - add softened
butter to hot sauce and
swirl until it melts.

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seasoning
● Salt and lemon juice
stimulate the taste buds

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Project Plan:
Prepare a stock, Sauce
and Soup

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Thank you!

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Store and reconstitute
stocks,
sauces, and soups

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Guidelines on the proper
storage of Soups and
Stocks

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Use of Refrigerator
● For best quality and
safety, soups inside the
refrigerator should be
consumed within 2 days.

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Use of Refrigerator
● Cool the soup before
putting inside the
refrigerator by putting
the saucepan in an
ice-water bath in the sink
or a large container with
ice water. Stir to release
the heat.

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Use of Refrigerator
● Use shallow containers
with the soup not more
than 2 inches deep

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Use of the freezer
● Storage at -18℃ can
prolong the quality of
soups.
● Cool the soup in a bath of
ice water, stirring to
release the heat.
● Pack and label soups in
small freezer bags.

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Use of the freezer
● Freeze the soup bags and
when frozen, stack on the
top of the other.
● Reheat soup at least 165℃
and steaming hot all over.

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Use of the freezer
● Reheat the soup after thawing
in the refrigerator overnight.
a. Chowder should be reheated
over low heat.
b. Other soups should be
reheated at medium heat
c. Leftover soup will last up to 2
days in the refrigerator or 1
month inside the freezer

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How to reconstitute Soups

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● To reconstitute is to
restore food products to
the original state by
adding liquid, reheating a
refrigerated or frozen
soup or stock, substituting
ingredients or adding some
garnishes.

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● By adding water
● By adding other
liquid like
evaporated milk,
coconut milk,
and fruit juices.

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● Asynchronous Class Task Continue working on your
Blog,
Reconstitute the
stock/sauce/soup you
made, then add it to your
site.