STOCK = a flavored liquid.

= key to a great soup, sauce

SAUCE = a thickened liquid used to flavor, enhance a dish.
= this adds flavor, moisture, richness and visual appeal.

Types of Stock

a. white stock = made by simmering chicken, veal or beef bones in water

with vegetables and seasoning.
b. brown stock = made from chicken, beef or game bones and vegetables.
= bones must be caramelizes before being simmered in water.
= this should be dark rich color .
c. fumet and fish stock = made by slowly cooking fish bones or crustacean and vegetables
without coloring them.
= for FUMET = wine or lemon juice is added to the liquid to have a stronger flavor.
d. court bouillon = made by simmering vegetables and seasoning in water and in acidic
liquid such as vinegars / wines .
= used for poached fish.

BASIC INGREDIENTS OF STOCK

1. BONES = the most important ingredient

= adds flavor, richness and color
= veal/ beef bones must be cut 3 to 4 inches and simmered for 6 to 8 hours.
= chicken 5 to 6 hours.
= fish bones taken from lean fish.
2. MIREPOIX
= a mixture of 50% onion, 25% carrots and 25% celery.
= this is added to a stock to enhance its flavor and aroma.
= for white mirepoix, change carrots by parsnip and adding mushroom and leek.
3. SEASONING
= principal seasoning: peppercorn, bay leaf, thyme, parsley stem and garlic
(optional)

PRINCIPLES OF MAKING STOCK

1. Start the stock with cold water

= cold water should cover the stock in order to dissolve blood and other Impurities.
= if the water falls below the bone level add water to cover the bones, it will make stock dark
if expose to air.

2. Simmer the stock gently

= stock should bring to boil and simmer at once.
= through simmering this will add their flavor into the liquid.
= do not boil the stock as it causes impurities and fat will blend with the liquid and makes the
liquid cloudy.
 3. Skim the fat frequently
= it should be skimmed often to fats and impurities.
4. Strain the stock carefully
= once the stock is finished, liquid must be separated from the bones ( this makes the liquid
clear)
5. Cool the stock quickly
6. Store the stock properly
= transfer the stock to a sanitized container.
= store it in the refrigerator
= as the fat chills, fat rises
7. Degrease the stock

SAUCES

1. base with a stock

2. thickened with a thickening agent
= a good sauce should be:
a) lump-free
b) clean flavor
c) with a consistency that will coat at the back of a spoon
d) does not separate or break

TYPES OF THICKENING AGENTS

1. Roux = principal thickening agent.
= a combination of equal parts: flour and butter and cooked together to form a
paste.
Kinds of roux
a. white roux = cooked briefly and removed from the heat as soon as it develops bubbly
appearances.
b. blond roux= cooked slightly longer than white roux.
= to caramelizes the flavor.
c. brown roux = cooked until it develops a darker color and nutty aroma and flavor.

2. Cornstarch = uses widely as a thickening agent for hot and cold sauces especially in Asian
Cuisines.

3. Buerre Manier = combination of equal amounts of flour and soft whole butter.
= this is kneaded until smooth and formed into pea-sized balls and
whisked into simmering sauce.
= used to thickened at the end of cooking.

4. Liaison = a mixture of egg yolk and heavy cream which adds richness and
smoothness with minimal thickening.
= special care must be taken care to prevent yolk from coagulating.
Sauce Families

1. Bechamel Sauce = this is the easiest mother sauce to prepare.

= made by adding heavy cream to a thick veloute.
= this can be also made by thickening scalded milk with a white roux
adding seasoning (onion piquet)
= must be rich, creamy and smooth with no hint of graininess on foods.
2. Veloute sauce = made by thickening a white stock or fish stock with roux.
= white stock can be made from veal or chicken bones.
= should be rich, smooth and lump-free and ivory colored.
= sauce should be thickened enough to cling foods.
3. Espagnole = made from a brown stock, thickened with a brown roux, mirepoix and tomato puree
are needed
= full-bodied and rich.
4. Tomato sauce
= made from tomatoes, vegetables, seasoning and white stock thickened with a brown
or blond roux.
= This is thick, rich and full flavored.
= deep-red and thick enough.
5. Hollandaise sauce
= a mixture of warm butter and small amount of water, lemon juice or vinegar and
emulsified with yolk.
= properly made hollandaise sauce is smooth, buttery, pale yellow colored and very
rich.

SOUP = base of a stock.

= a seasoned liquid served as an appetizer.

Classification of Soup
1. Clear soup
A. BROTH = made from meat of poultry, game, fish or shellfish.
= served as a finished product.
= used as a base for other soups.

A.1 Broth Based Soup = a soup in which the vegetables are cooked directly in the broth
which adds flavor, body, texture the finished products.

B. Consommé = broth which is clarified to remove impurities have a crystal clear

product.
= this should be rich in flavor of the main ingredients with a rich body
because of the high gelatin content and perfectly clear with no trace of
fat.
CLARIFICATION PROCESS OF CONSOMME

To clarify consommé

1. broth should be combined with a mixture known as clearmeat ( a mixture of egg whites, ground
meat, mirepoix, herbs and spices)
2. broth and clear meat mixture are then slowly brought to a simmer.
3. After simmering, consommé is carefully strained through several layers of cheese cloth to
remove any trace of impurities.
4. Degrease the consommé by cooling the broth.

2. THICK SOUP
A. Cream soup
= simmering the main flavoring ingredient in a white stock or a thin veloute sauce with
seasoning added.
= the mixture is then pureed and strained the finished by adding cream.

B. Puree soup
= a hearty soup made by cooking starchy vegetables in a stock / broth, then pureeing a portion
to thicken the soup.
= this has a coarser texture since this is not strained.

3. Other soups

A. Bisque = shellfish soup thickened with a cooked rice.

= made from crustaceans which are simmered in cooking liquid , pureed with
the mirepoix and then returned to the cooking liquid and strained after further
cooking.
= enrich with creams and finished with butter to add richness.

B. Chowder = a soup of fish/ Vegetables with a chunk of the main ingredients and garnish.
= this is finished with cream or milk.
= similar to cream soup, except that chowder are not pureed.

C. Cold soup = a chilled version of a cream soup

= a cold fruit soup blended with yogurt.