Table of content:

Preparing Stocks, Sauces, and Soup

https://youtu.be/SRdd7INyl-c

UNIT 1: Preparing Stocks

LESSON 1: Introduction to Stocks

 Introduction
 Topic 1: Common Ingredients for Stocks

o Bones
o Meat
o Mirepoix
o Preparing Mirepoix
o Seasoning and Spices
o Bouquet Garni
o Onion Brulee
 Topic 2: Quality Stock
o Avoiding Cloudy Stocks
o Hot vs Cold Water in Stock-making
o Ratio of Stock Ingredients


LESSON 2: Preparing Stocks

 Introduction
 Topic 1: White Stock

o Preparing White Stock

 Topic 2: Brown Stock
o Preparing Brown Stock
 Topic 3: Fish Fumet
o Preparing Fish Fumet
 Topic 4: Crustacean Essence

LESSON 3: Straining and Storing Stocks

 Topic 1: Straining
 Topic 2: Removing Scum
 Topic 3: Chinois
 Topic 4: Egg Raft
 Topic 5: Storing Stocks
 UNIT 2: Preparing Sauces

LESSON 1: Introduction to Sauces

 Introduction
 Topic 1: Common Ingredients for Sauces

o Thickening Agents
 Topic 2: Consistency of the Sauce

LESSON 2: Preparing and Storing Sauces

 Topic 1: Mother Sauces

o Velouté Sauce
o Bechamel Sauce
o Espagnole Sauce (Brown Sauce)
o Hollandaise Sauce
o Classic Tomato Sauce
 Topic 2: Derivative Sauces
 Topic 3: Emulsified Sauces
 Topic 4: Storage of Sauces

Unit 3: Preparing Soups

LESSON 1: Introduction to Soups

 Introduction
 Topic 1: Preparing Ingredients
 Topic 2: Standard Serving Size
 Topic 3: Soup Garnishes

LESSON 2: Preparing and Storing Soups

 Introduction
 Topic 1: Clear Soups

o Consommé
o Broths
 Topic 2: Cream Soups
o Quality of Cream Soups
o Clam Chowder
o Potato and Leeks Soup
o Other Thick Soups
 Topic 3: Storing Soups
 References
UNIT 1: Preparing Stocks
https://youtu.be/Yw60pN37WqM

At the end of this unit, you should be able to:

 Identify the common ingredients used in preparing stocks

 Identify the characteristics of good quality stocks
 Demonstrate the basic procedure of producing stocks appropriate to the stock type; and
 Demonstrate the correct method in straining and storing stocks

LESSON 1: Introduction to Stocks

Introduction
A stock is a clear, thin, and unthickened liquid flavored by soluble substances extracted from meat,
poultry, fish, and their bones, and from vegetables and seasonings.

 The stock is the basic liquid used in cooking dishes in the culinary world. The quality of the stock is
dependent on the quality of ingredients used to produce the stock, as well as the appropriate skill of
the cook/chef in making the stock.

Topic 1: Common Ingredients for Stocks

Preparing stocks is one of the most basic skill that every cook in the kitchen must be skilled at. This
foundation liquid is the base of most foods--soups, stews, sauces, etc. 

Stock-making is an essential skill in the industry as most expert cuisines rely on the classic methods
of professional cookery. In this lesson, one must be well-acquainted with what makes the stock?
These are the common ingredients in stockmaking .

Bones
Aside from good skills and practices in preparing stocks, good quality ingredients are essential in
producing quality stocks.

These are the common ingredients usually used in preparing stocks.

The major ingredient of stocks next to water is bones. This gives flavor and body to stocks. These
bones are also usually roasted until it is nearly burnt before used in producing stocks. This process
enhances the flavor of the stocks.
Meat
Mirepoix

Preparing Mirepoix
https://youtu.be/JL73f6zWNh0
In cutting mirepoix,

 The vegetables are cut coarsely into pieces of relatively uniform size. There is no need to cut it
neatly because it is rarely served.
 For brown stocks, the vegetables are cut into large pieces since they are usually cooked for a
long time.
 For fish fumet, the vegetables are cut into small pieces to release the flavors since they are
usually cooked in a shorter time. 

Seasoning and Spices

Herbs and spices should be used lightly. These are usually placed in a cheesecloth bag (also called
a sachet or a katsa in Filipino) tied by the handle of stockpot using a string.

The most common seasoning and spices used for preparing stocks are:

 Spice Sachet (Sachet d’ Epices);

 Bouquet Garni; and
 Onion Brulee.
Bouquet Garni
https://youtu.be/SZEPR-TjEQs
This is composed of bundled herbs consisting of thyme, parsley, garlic clove, bay leaf, and
peppercorn.

Onion Brulee
https://youtu.be/UVnihJyDHv0
Literally translates to “burnt onion”. These charred onions are used as natural colorants to darken
soups, stocks, and sauces. This is similar to the practice of roasting bones for deeper flavor and
darker color to stocks.
Topic 2: Quality Stock

In producing good quality stocks:

 All meat and fish stocks should be gelatinous – full-flavored and free of impurities. The flavor of
the stock is determined by the freshness and quality of ingredients.

 Vegetables stocks should be clear; not bitter and must have a fresh herb flavor.

 Stock syrups should be clear and free of any impurities. Flavors such as lemon, vanilla,
cinnamon, or white wine should be subtle.
Avoiding Cloudy Stocks
When correct procedures are not followed, usually, a cloudy stock is formed. 
Hot vs Cold Water in Stock-making
When preparing stocks, it is important to use cold water for the following reasons:
Ratio of Stock Ingredients

The ratio of ingredients used in producing good quality stock can vary depending on
the kitchen. This is a typical ratio of the ingredients:

 10 liters water

 5 kg bones (flesh still needs to be attached to the bones)

 2 kg mirepoix

 Onion Brulee

 Bouquet Garni
LESSON 2: Preparing Stocks
Topic 1: White Stock
Preparing White Stock
https://youtu.be/-pjLkBmt-Vg

Ingredients

 Chicken bones and trimmings, 1 kg

 Mirepoix, minced 200 g
 Water, 2L
 Bouquet Garni
 Onion brulee
 Butter, 3 tbsp
 Olive oil, 3 tbsp

Procedure

1. In medium heat, add the butter and the olive oil.

2. Add the onion, carrot, and celery.
3. Roast the chicken lightly but not letting it brown.
4. Cover with cold water three inches above the chicken.
5. Add the bouquet garni and onion brulee in the stock.
6. Skim off the scum.
7. Strain through a chinois.
Topic 2: Brown Stock
Preparing Brown Stock
https://youtu.be/locp3pk7Zn4

Ingredients

 Beef bones and trimmings, 2 kg

 Mirepoix, 250 g
 Bouquet Garni
 Onion Brulee
 Olive oil, 1 tbsp
 Butter, 1 tbsp
 Tomato Paste, 1 cup
 Tomato Sauce, 1 cup

Roasting Procedure

Pan-roasting:

1. In medium heat, add the olive oil and butter. When the butter has melted, add the beef bones.
Do not turn the bones too often.
2. Scoop the excess fat that has come out from the beef bones.
3. When the bones have darkened, add the tomato sauce and paste.
4. Scoop out the excess fats.
5. Add in the mirepoix vegetables.
6. Continuously cook in the pan for two hours.
7. Add drops of water in the pan to slowly remove the fonds.

Oven Roasting
1. Pre-heat oven to 400 F.
2. Place beef bones on a roasting pan and brush with tomato paste.
3. Roast the bones for 30 minutes.
4. Add the mirepoix to the roasting pan and brush again with tomato paste after flipping the
bones.
5. Roast again for 30 more minutes.

Procedure:
1. Add the bones and mirepoix on a stockpot. Add water until it is three inches above the bones.
2. Tie the bouquet garni and add in the onion brulee.
3. Bring the stock to a boil. Then to a low simmer. Continue simmering for at least four hours.
4. Occasionally skim off the scum.
5. Strain through a chinois.
6. Let the stock chill in a container before defatting and clarifying.

The brown stock is not yet done! 

After chilling the stock, it should still be defatted and clarified. Watch the
video below:

https://youtu.be/PX3bNlqw5yc
Topic 3: Fish Fumet
Fish fumet or fish stock is made from fish bones. Preferably, these fish bones are from non-oily fish.
The fish bones are washed in cold water to remove surface blood. Everything is then placed into a pot
covered with water. Some chefs will add lemon juice, dry white wine, or parsley stalks to the usual
ingredients.

The usual ingredients in preparing fish stock are:

 Fish bones
 Onion
 Fennel
 Bay leaf
 Peppercorns

Preparing Fish Fumet

https://youtu.be/YrvKovESy3E

Ingredients:

 Fish bones and trimmings, rinse from blood

 Cold water, 2L
 Fish Stock, 1 tbsp
 Celery stalks, minced 50 g
 Celery leaves, 50 g
 Lemon wedge, sliced, 1 pc
 Onion, 1 pc
 White wine, 1 tbsp
 Lemon juice, 1 tbsp

 Procedure:

1. Add all the ingredients in the stockpot before turning on the heat. Note that the lemon juice
should be added last.
2. Bring to a slow boil and skim.
3. Simmer for 30 minutes and strain through a cheesecloth.
Topic 4: Crustacean Essence
https://youtu.be/YRxSfKK7aNY

Ingredients

 Crab, 500g
 Mirepoix, 200g minced
 Butter, 1 tbsp
 Olive oil, 1 tbsp
 Tomato sauce, 1 cup
 Onion brulee, 1 pc

Procedure:

1. Wash the crab thoroughly.

2. Chop the crab into several parts.
3. In medium heat, add the butter and the olive oil.
4. Add in the mirepoix.
5. Roast the crabs until it has turned orange.
6. Turn off the heat.
7. Using a mallet, pound the crab vigorously.
8. Turn on the heat again to roast the crab and continue pounding.
9. When the crab pieces are small enough, transfer to a bake pan and add tomato sauce.
10. Make sure to add drops of water in the pan to remove the fonds. Add these to the bake pan.
11. Preheat the oven to 400 F.
12. Roast in the oven for 30 minutes.
13. Remove from the oven and add tomato sauce while tossing the crab.
14. Return to the oven and heat again for 30 minutes
15. Place the roasted crab back to the stockpot. Cover with cold water and add an onion brulee.
16. Bring to a boil and let it simmer for an hour and strain through a chinois.
LESSON 3: Straining and Storing Stocks

Topic 1: Straining

Topic 2: Removing Scum

Topic 3: Chinois

Topic 4: Egg Raft

https://youtu.be/PX3bNlqw5yc
Topic 5: Storing Stocks
When storing stocks, it is important to apply the 2/4 hour rule. In cooling
food, the rule is to be observed when preparing large quantities needed to
be cooled down and stored before even using. A food business must cool
the food within:

 Two hours – from 60 degrees Celsius to 21 degrees Celsius

 Further four hours – from 21 degrees Celsius to 5 degrees Celsius

Stocks that are made with animal products will have high protein—
hence, it will need to be cooled rapidly to minimize bacterial growth to
a dangerous level.
It is also best to use shallow containers with wide surface areas. Stir
occasionally to help let the heat out and prevent skins from forming on the
surface. If the room temperature is reached, it should be placed into
refrigeration until 5 degrees Celsius temperature is reached.
The products are placed into larger storage containers for better storage.
Label as well with name and date of manufacture and keep fresh in a cool
environment up to 3 days. Freeze the stock when longer storage is
required.
UNIT 2: Preparing Sauces
https://youtu.be/ImzrVrnDriQ

At the end of this unit, you should be able to:

 Identify the common ingredients used in preparing sauces;

 Identify the difference between mother sauces and derivative sauces;
 Demonstrate the basic procedure of preparing a mother sauce; and
 Explain the process of emulsification.

LESSON 1: Introduction to Sauces

Introduction
Most sauces are based on stocks. That is why it is very important to master producing stocks before
being able to produce quality sauces.
Topic 1: Common Ingredients for Sauces
To make a good sauce, there are three important elements:

1. Quality stock
2. Thickening agents
3. Aromatic additives

The stock is the foundation of most sauces, since these are built to be the mother sauces—which will
lead to making derivative sauces. 

The thickening agents serve its purpose of a sauce to cling lightly to the food. These will prevent the
sauce from running off in the plate. The most commonly used thickening agent is starch. 

Aromatics and flavorings, on another hand, are added to make variations on the basic themes and
give a finished character to sauces.
Thickening Agents
Topic 2: Consistency of the Sauce
There is an ideal consistency of the sauce that: Clings to the food Adds visual appeal Gives moisture
to mouth when consumed Has correct viscosity (that which flows on plate but does not run like water)
LESSON 2: Preparing and Storing Sauces

Topic 1: Mother Sauces

Mother sauces simply refer to basic sauces which serve as starting points
for making secondary sauces called derivative sauces.

The bechamel, veloute, espagnole, hollandaise, and tomato sauce are

the main five mother sauces. In this lesson, you will learn how to make each
of these mother sauces.

Velouté Sauce
Velouté sauce is made with white stock and a roux. Velouté can also be
made using brown stock (veal) or fish fumet. 

This serves as a base for derivatives. Adding cream makes supreme

sauce (using white stock), adding egg yolks and cream makes
allemande sauce (using brown stock, veal), and adding white wine and
heavy cream makes white wine sauce (using fish fumet).  Derivative
sauces that can be made from velouté include Normandy, Bercy,
Hungarian, mushroom, aurora, poulette, and herb seafood sauce.

https://youtu.be/cCodtXYwMYo
Bechamel Sauce
Bechamel sauce is made with milk, flour, and butter. 

Its consistency should be creamy and smooth. This is commonly used

in baked pasta such as lasagna and casseroles. This serves as a base
as well for derivative sauces; commonly for white sauces, cream
sauces, and cheese-based sauces. Derivative sauces that can be made
from béchamel include cream, mornay, soubise, Nantua, cheddar
cheese, and mustard sauce.

https://youtu.be/I6EXyUfUw54

Espagnole Sauce (Brown Sauce)

The brown sauce is basically brown stock reduced in half.

Watch the videos below to see how brown stock is made. 
https://youtu.be/locp3pk7Zn4

https://youtu.be/PX3bNlqw5yc

Note that the brown sauce is made by further simmering the brown
stock until it has reduced enough to be a sauce of its own..
Hollandaise Sauce
Hollandaise sauce is a tangy, buttery sauce, unlike the other mother sauces
which are thick and creamy. Hollandaise is made by using clarified butter
whisked slowly into warm egg yolks. 
Clarified butter is pure butterfat—which helps in keeping the emulsion stable.
This is usually used on seafood, vegetables, and eggs. Derivative sauces that can
be made from hollandaise include béarnaise, diion, foyot, choron, and maltaise
sauce.

https://youtu.be/4lsaAMCD-DM

Hollandaise Sauce 

 Butter, 4 tbsp
 Egg yolk, 1 pc
 Lemon juice, 1 tbsp

Procedure:

1. In medium heat, melt the butter and toast it until the butter has burnt
through its sides and a layer of bubbles have browned on the surface.
2. Over a strainer and cloth, strain the butter until it has clarified
3. On a stainless steel bowl, add the egg yolk and a tablespoon of lemon
juice.
4. Whisk the mixture vigorously. The bowl is placed above a double
broiler with boiling water from time to time to add heat to the bowl.
5. Slowly add hot butter by droplets to form an emulsion. Afterward, the
butter can be put in by spoonfuls
6. The hollandaise sauce should be lighter in color and thicker.
Classic Tomato Sauce
Tomato sauce is made by rendering salt pork and sautéing aromatic
vegetables. 
The tomatoes, stock, and ham bone is added and simmered in the oven. The
tomato sauce may also be thickened with roux. Derivative sauces that can be
made from tomato sauce include Spanish, Creole, Portuguese, and Provençale
sauce.

https://youtu.be/zLLBFt5Vy3w

Tomato Sauce

Ingredients
 Mirepoix, minced (250 g)
 White Stock (250 g)
 Tomato Sauce (1 cup)
 Tomato Paste (2 tbsps)
 Tomatoes, 4 pcs
 Salt and Pepper, tt
 Olive Oil, 1 tbsp
 Parsley, 1 tbsp

Procedure:

Peeling Tomatoes
1. Slit a cross at the bottom of the tomatoes
2. Then blanche the tomatoes over boiling water. You will notice the skin come
loose from the tomato meat.
3. Peel the skin off the tomatoes and proceed with cutting the tomatoes to remove
the seeds.
4. Dice the seeded tomatoes.

Preparing the Tomato Sauce

1. Sweat the minced carrots, onions, and celery in olive oil.
2. Add the tomatoes, tomato paste, tomato sauce, and stock.
3. Add the parsley and season with salt and pepper to taste.
4. The tomato sauce is then blended in the food processor afterwards before using
it for a dish.
Topic 2: Derivative Sauces
Derivative sauces are secondary sauces made from the mother
sauces.
Sauces can be hot and cold; or savory and sweet.
Savory sauces are served with meat, fish, and vegetable dishes; these include
tomato, Worcestershire, etc.
Sweet sauces are normally served with desserts. On
another hand, cold sauces can be mayonnaise-based, cream-based, or sugar-based.
 

The following are examples of derivative sauces made from their respective
mother sauces

Made from Béchamel Sauce:

1. Sauce Creme – Béchamel with hot butter and cream
2. Sauce mornay – Béchamel with cheeses, egg liaison, and cayenne pepper.

Made from Velouté Sauce:                                                     

1. Sauce Bercy – Velouté with more stock; added shallots and white wine.
2. Sauce au Vin Blanc (White Wine Sauce) – Velouté with more stock; added
cream and white wine.

Made from Espagnole Sauce:

1. Jus – Reduced beef stock; added red wine and aromatics.
2. Demi-glace – Espagnole and Estouffade (brown beef stock) cooked together
3. Jus Lie – Thickened brown beef stock with plain starch (e.g. arrowroot)
4. Sauce Bercy – Jus lie with glace de viande
5. Sauce Diable – Demi-glace with the addition of peppercorns, vinegar, and white
wine.
Topic 3: Emulsified Sauces
Emulsification is an important principle in professional cookery, and even
in baking and pastry. It is the act of incorporating two or more liquids that
are normally unable to mix with one another. When they are
incorporated, these are known as emulsions.
The process is basically mixing fat and water because they will
never truly bond and combine as is. In an emulsion, however, the fat and water are broken
down into particles that are small enough that they can be mixed.
Cold Emulsified Sauces
 Mayonnaise – egg yolks, vinegar, and vegetable whisked together. 
 Sauce Tartare – Mayonnaise with gherkins, capers, and parsley.
 Thousand Island – Mayonnaise with tomato sauce, gherkins, and
Worcestershire.
 Sauce Verte – Mayonnaise with herbs (tarragon, spinach, parsley, chervil, and
chives).

Hot Emulsified Sauces

 Sauce Hollandaise – Egg yolks and acid whisked together, mixed with clarified
butter.
 Sauce Maltaise – Hollandaise with orange reduction blended through.
 Sauce Béarnaise – Sauce Hollandaise but with tarragon
 Sauce Choron – Sauce Béarnaise with cooked tomato concasse.

Cold Sauces
 Beurre Blanc – Acidic butter emulsion; reduction of white wine, butter whisked in
to create an emulsion that clings to the food and added flavor to the dish.
 Anglaise Sauce – Milk, sugar, and egg yolks cooked to a temperature of 80
degrees Celsius.
 Fruit Coulis – Soft fruits, normally raspberries or strawberries, cooked with
sugar, pureed and strained. 
 Cocktail Sauce – Fresh cream with brandy. Added Worcestershire sauce and
chopped herbs.
 Sauce Vinaigrette – Vinegar and oil blended together.  
 Sugar Sauces – Sugar cooked to light caramel consistency and an equal portion
of juice added.
Topic 4: Storage of Sauces
When storing sauces, it is important to apply the 2/4 hour rule. In cooling
food, the rule is to be observed when preparing large quantities needed to
be cooled down and stored before even using. 

A food business must cool the food within:

 Two hours – from 60 degrees Celsius to 21 degrees Celsius

 Further four hours – from 21 degrees Celsius to 5 degrees Celsius
It is also best to use shallow containers with wide surface areas. Stir occasionally to help let the heat
out and prevent skins from forming on the surface. If the room temperature is reached, it should be
placed into refrigeration until 5 degrees Celsius temperature is reached.

 The products are placed into larger storage containers for better
storage. Label as well with name and date of manufacture and
keep fresh in cool environment up to 3 days. Freeze the stock
when longer storage is required.
Unit 3: Preparing Soups
https://youtu.be/O6Lb7Pt_P2A

At the end of this unit, you should be able to:

 Identify the common ingredients used in preparing soup;

 Identify the different classification of soups;
 Demonstrate the basic procedure of preparing a consomeé; and
 Demonstrate the basic procedure of preparing a puree.

LESSON 1: Introduction to Soups

Introduction
Topic 1: Preparing Ingredients
Preparing ingredients for soups will vary from recipe to recipe. However, it is important to take note of
these guidelines in preparing the ingredients for all soups.

Follow religiously every detail stated in the recipe. If it does not include all steps and procedures, it is not a
good recipe.
Topic 2: Standard Serving Size
Topic 3: Soup Garnishes
Soup garnishes are divided into three categories: 

1. Garnishes in the soup

These are actually main ingredients such as vegetables in the soup itself. The different garnishes may
be meat, pasta, grain, or rice incorporated in the soup. However, unlike other garnishes, thiskind of
garnish is not an add-on but part of the recipe itself.

Even if the main ingredient is the garnish, the plating and arrangement can still be arranged in such
as way to show that the garnish was used as the main ingredient.

2. Toppings

Most of the time, toppings are only added on thick/clear soups. These toppings may be herbs,
cheese, croutons, spices, or flavored fat. It is important to note however that the topping should still
match the flavor of the soup itself. These toppings are added just before the soup is served to
maintain their freshness.

3. Accompaniments

Accompaniments are edible supplementary food served alongside the soup. These are food partners
rather than part of the soup dish. Examples of accompaniments are toast, crackers, breadsticks,
wafers, and the like.
LESSON 2: Preparing and Storing Soups

Introduction
In this chapter, you will be learning about the two types of soups and how to prepare
them. This is to help you achieve a general picture of how each of the types is
prepared with similar techniques and procedures.

Commonly, soups are either (1) clear or (2) thick/cream-based soups. Although

there are other soups that can be considered a special type of soup. 

Make sure to review your stock-making skills because a perfect stock is as important to
a good quality soup!

Topic 1: Clear Soups

Clear soups are generally unthickened broth or stock that can be served as it is or along with
a garnish of vegetables. These soups usually take a long time to prepare because of a
rigorous clarification process.

One of the most well-known clear soup is the consomme:

Consomme literally means "concentrated" that is why there is a strong emphasis on
how it should taste like a strong, concentrated stock or broth. It is important that the
stocks used is in perfect transparency to achieve good soups.

In clarifying consomme, the following ingredients are used:

 Lean ground meat. 

Protein attracts protein that is why it is essential in clarification. It also adds flavor to the consomme. It is
important to use lean meat since fat is not ideal in the consomme.

 Egg whites. 
These contain a large amount of albumin which greatly aids in clarification of the raft.

 Mirepoix. 
These do not aid in clarifying but add more flavor to the consomme and act as the floating solids of the raft.

 Acid. 
Acid ingredients are added since it helps coagulate the protein. For beef consomme, tomato products are
used.
Consommé

Consommé is made by clarifying well-flavored stock, letting the clear liquid remain All the
impurities must be removed. These impurities can be in the form of small particles of flesh or
congealed blood. The egg raft procedure can be done. Forcemeat are also added. These are
ground, lean meat mixed with fat that is grinded, sieved, or pureed.

Beef Consommé
Ingredients

 1 Egg white
 125 g Minced beef
 25 g Carrots (finely chopped)
 25 g Celery (finely chopped)
 5 Peppercorns
 1 Bay leaf
 1 Thyme sprig
 2 Parsley stalks
 1 L Chicken stock
 50 g Onion (thickly sliced)

Procedure

1. Mix the egg white, mince beef, carrots, celery, peppercorns, bay leaf, thyme, parsley stalks and 100 ml
of a cold stock. This mixture is known as a raft and can be mixed in a food processor.
2. Brown onions in a dry pan.
3. Bring remaining beef stock and browned onions to the boil in a pot.
4. Pour in raft mixture and stir in well.
5. Bring to the boil and simmer for 2 hours. Do not disturb the consommé.
6. Carefully strain through filter paper and skim away any fat.
7. Serve in a hot soup bowl, garnished with a brunoise of vegetables.
Broths

These are made by placing ingredients in a pot and simmered until all is cooked. All
ingredients should be identifiable when cooked because some ingredients may cook quicker
than the others.

 
Beef Broth:
(Yield: 2.5L)

Ingredients

 1.5kg beef bones

 100g onions
 100g leeks
 50g savoy cabbage
 40g celery
 50g carrots
 Sachet Bag (1/2 bay leaf, 1 clove, 5 white peppercorns, and thyme)
 500g beef brisket
 5L water
 Seasoning

Procedure

1. Cover beef bones with hot water and bring to a boil. Afterward, drain and rinse.
2. Cut onions in half horizontally leaving the peel on. Brown cut the sides. Wash and trim the
leeks and cut into quarters. Clean cabbage, celery, and carrots and tie into a bundle with leeks.
3. Cover bones with cold water and bring to boil. Continuously skim the scum.
4. Add meat and a little salt.
5. After 2 hours of simmering, add vegetable bundle, onions, and sachet bag. Simmer for 3 more
hours.
6. Remove cooked meat with some stock. Strain remaining stock through cheesecloth and skim
off fat.
7. Season to taste.
Topic 2: Cream Soups

Here is an example of a cream soup recipe,

Cream of Mushroom Soup:
Ingredients

 40 g Butter
 125 g Mushrooms (finely sliced)
 20 g Flour
 500 ml Chicken stock
 50 ml Cream
 Salt & pepper

Procedure

1. Sweat mushrooms in 20 g of butter and put aside

2. Make a blonde roux with 20 g of butter and flour
3. Make a veloute, add sweated mushrooms and cook out
4. Season, add cream and correct the consistency
5. Serve in a hot soup bowl with an appropriate garnish
Quality of Cream Soups

Clam Chowder
Clam chowder is a soup containing clams and broth. The soup is
primarily flavorful and creamy and garnished with a few vegetables.
https://youtu.be/pPadV76clc8

Potato and Leeks Soup

Potato and leeks soup is an easy-to-prepare soup that makes use of
pureed potatoes and vegetables. The leeks can be substituted to any
vegetable you prefer.
https://youtu.be/I9EbSCplB-o
Other Thick Soups
The following are examples of thick soups so you could better
familiarize yourself with thick soups other than the cream soups that
have been demonstrated from the previous topics.
PUREE

Puree of Carrot Soup:

(Yield: 2.5L)

Ingredients

 100g leeks
 100g onions
 40g celery
 1kg carrots
 300g potatoes
 2.5L bouillon
 20g butter
 100mL heavy cream
 60g cold butter
 2g lovage
 Seasoning

Procedure

1. Wash and trim leeks, onions, celery; cut into medium dice.
2. Peel carrots and potatoes and slice.
3. Heat bouillon
4. Sauté leeks, onions, celery in butter. Add carrots and hot bouillon.
5. Bring to a boil and skim continuously. Simmer for 20 minutes and add potatoes. Simmer for 20 more
minutes.
6. Puree with a hand-held electric mixer and strain through china cap.
7. Bring to a boil again and stir in cream. Add cold butter in small portions.
8. Season to taste and sprinkle with lovage.
 BISQUE

Cream of Prawn Bisque:

Ingredients

 500 g prawn shells and heads

 1.5 L chicken/fish stock
 2 bay leaves
 1 garlic clove
 1 teaspoon whole white
peppercorns
 2 pieces of lemon peel yellow part
only
 1 teaspoon sea salt flakes
 1 red onion finely chopped
 1 garlic cloves crushed
 1/2 teaspoon smoked paprika
 1 tablespoon tomato paste
 1/2 teaspoon sugar
 1 cup cream
 salt & pepper tt
 juice of 1/2 lemon
 1.5 tablespoons flour mixed with
1/2 cup water
 Fresh parsley chopped, to serve

 Procedure

1. Place the prawn shells and heads in a pot

2. Add the stock, bay leaves, peppercorns, salt, lemon peel, and garlic. Bring up to a boil and allow
simmering for 30 minutes, covered until the stock is well infused by the shells.
3. In a separate pot, melt a little butter and fry the onion until soft and translucent.
4. Add garlic and fry for a few seconds before adding the smoked paprika, tomato paste, and sugar.
5. Allow to fry for 30 seconds then pour in the prawn stock with the shells and heads.
6. Allow simmering for 20 minutes then removed from the heat and allow to cool to room temperature.
7. When the stock has cooled down, blend, shells and all until the shells are broken up completely. Pass
the mixture through a sieve into a bowl and then through a sieve lined with muslin once more into a
clean pot.
8. Place the pot over low heat and allow to come back up to heat.
9. Pour in the cream.
10. If the soup seems too thin at this stage (which it probably will be), whisk in the flour paste and allow to
simmer gently for 10 minutes until the soup has thickened slightly.
11. Season to taste and serve with a sprinkling of chopped parsley.
Topic 3: Storing Soups
When storing soups, it is important to apply the 2/4 hour rule. In cooling
food, the rule is to be observed when preparing large quantities needed to
be cooled down and stored before even using. A food business must cool
the food within:

 Two hours – from 60 degrees Celsius to 21 degrees Celsius

 Further four hours – from 21 degrees Celsius to 5 degrees Celsius

Soups that are thickened with starch can be liable to fermentation if

warmed for a long period. High protein soups can have bacterial
growth at a harmful rate. Furthermore, high wet starch products are
capable of breeding harmful bacteria.
It is an important rule to never re-use preheated soups.
It is also best to use shallow containers with wide surface areas. Stir occasionally to help let the heat
out and prevent skins from forming on the surface. If the room temperature is reached, it should be
placed into refrigeration until 5 degrees Celsius temperature is reached.

The products are placed into larger storage containers for better storage. Label as well with name and
date of manufacture and keep fresh in a cool environment up to 3 days. Freeze the stock when longer
storage is required.

Note: If there are leftovers, the best practice is to throw it away and discard the product.
This if for a lesser chance of having the product be contaminated. The more times something
is reheated, the greater possibilities of bacterial harm.
References
 101 Cookbooks. (2010, January 15). Homemade Bouillon Recipe. Retrieved
October 2018, from 101 Cookbooks:
https://www.101cookbooks.com/archives/homemade-bouillon-recipe.html

 Alfaro, D. (2018, September 13). Five Mother Sauces of Classical Cuisine.

Retrieved October 2018, from The Spruce Eats:
https://www.thespruceeats.com/mother-sauces-996119

 Alfaro, D. (2018, June 27). How to Make Brown Stock for Sauces. Retrieved
October 2018, from The Spruce Eats: https://www.thespruceeats.com/how-to-
make-brown-stock-996156

 Alfaro, D. (2018, August 31). How to Make White Stock: Chicken, Veal, or Fish.
Retrieved October 2018, from The Spruce Eats:
https://www.thespruceeats.com/white-stock-recipe-4120143

 All Recipes. (n.d.). How to Make Vegetable Stock. Retrieved October 2018, from
All Recipes: http://dish.allrecipes.com/how-to-make-vegetable-stock/

 ASEAN. (2013). Prepare Soups Trainee Manual. Melbourne: ASEAN.

 ASEAN. (2013). Prepare Stock and Sauces Trainee Manual. Melbourne: ASEAN.

 Devil's Food Kitchen. (2016, May 10). What is emulsification? Retrieved October

2018, from Devil's Food Kitchen: https://devilsfoodkitchen.com/faq/what-is-
emulsification/

 Food University. (n.d.). Stocks. Retrieved October 2018, from FoodUniversity:

http://www.fooduniversity.com/foodu/food_c/Sauces/stock/stock_main_frame.htm

 MarxFoods. (2014, October 21). What is Onion Brulee? Retrieved October 2018,

from MarxFoods: http://www.askmarxfoods.com/onion-brulee/

 Potenza, W. (2017, Noveber 2). What is essence in cooking? Retrieved October

2018, from LinkedIn: https://www.linkedin.com/pulse/what-essence-cooking-
walter-potenza/

 Ryder, A. (2013, March 22). Easy-peasy Prawn Bisque. Retrieved October 2018,

from Siimply Delicious: https://simply-delicious-food.com/easy-peasy-prawn-
bisque/

 The Spruce Eats. (2018, April 4). The Basics of Making Stock. Retrieved October
2018, from The Spruce Eats: https://www.thespruceeats.com/the-basics-of-
making-stock-996158