Stocks ,Soups and Sauces

Chapter 9
 Stocks
Definition
• A Stock is a liquid that has been formed by extracting flavours, nutrients and salts
during the cooking process from Bones, Vegetables and Aromatic Herbs
Stocks should be:
Clear in appearance
Free of any fat
Have a delicate flavor
When cooked, if not for immediate use, stocks must be strained and cooled within 90
minutes and stored in a fridge, stocks can be frozen.

Stocks must be re-boiled (for at least 2 minutes) after storage, prior to being used.

Stocks are one of the fundamental food products used in the kitchen. They are the
basis of soups, sauces and gravies.
Great care is needed in producing a good stock and the following points can effect
their quality:
Always use fresh vegetables and meat – sometimes the tendency is to throw any old
bits and pieces into stock – this will only produce an inferior product and the stock
may end up with an unpleasant flavor
Whilst the stock is simmering, the scum that comes to the surface needs to be
removed, otherwise it will boil into the stock and impair the color and flavor.
 Stocks
• Fat that is thrown to the surface also needs to be removed as this
will make the stock taste greasy
• Always simmer a stock rather than boil - boiling will make a stock
cloudy
• Keep a good eye on your stock to make sure it doesn’t go off the
simmer – there is a danger of it going sour
• Never add salt to stock - should you at later date need to reduce
the stock down to a glace, it will be far too salty
• If not using the stock straight away, strain it, reboil it for 2 minutes,
cool quickly and store in a refrigerator and use within 2 days
Health, Safety & Hygiene
• Stocks are high risk foods and bacteria will grow rapidly in
the danger zone!!!!
5 - 63º C. They must therefore be cooled quickly – within 90 minutes
of taking off the stove. To do this place in a blast chiller or place
container in a sink full of running water, stirring frequently or rest
the container on a stand in a cool place so that air can circulate.
•
Stocks
Never reheat stocks more than once after re-boiling after straining
• When taken from storage, stocks need to be boiled for at least 2 minutes
• Ideally stocks should be made fresh daily and discarded at the end of the day
• If stocks are not given the correct care and attention, particularly with regard
to the soundness of ingredients used, they can easily become contaminated
and a risk to health
• Never store a stock above eye level as this could lead to an accident by
someone spilling the contents over themselves
• Great care should be taken when handling hot stock as there is a danger of
scalding.

Stock Rules:
Always re boil stock for at least two minutes
Never season a stock
Once it has boiled reduce to a gently simmer
Never add starchy vegetables - potato, sewed, turnip
 Stocks
Types of Stock
White Beef Stock
Brown Beef Stock
Chicken Stock
Fish Stock
Vegetable Stock
Common faults in stock production
Stock Cloudy
Incorrect ingredients
Poorly prepared ingredients
Incorrect cooking
Not skimmed
Old stock
Stock lacks flavor
Incorrect ratio of ingredients to liquid
Insufficient cooking
•
 Glazes
Definition
A Glaze is a reduction of stock, which is formed by the evaporation of the
liquid (that is reduced until it coats the back of a spoon).
-Glazes are used to enhance the flavor of other stocks and sauces
-Glazes can be stored
- They can be reconstituted by adding water to form a stock
It is so concentrated that it is solid and rubbery when refrigerated.

Kinds of Glazes
Meat glaze or glace de viande
Chicken glaze or glace de volaille
Fish glaze or glace de poisson
 Sauces
• THE FUNCTION OF SAUCES
• SAUCES maybe defined as a flavourful liquid, usually
thickened, that is used to season, flavour, and enhance other
foods.
• THE STRUCTURE OF SAUCES
Liquid
Thickening Agent:
Roux
Beurre Manie
Starches
Other flavouring ingredients
New ,modern and local ,sauces :
Broths and Jus/Purees/Cream Reduction/Salsa/ Relishes
/Chutneys/Asian Sauces/ Flavored Oils
 Sauces
Roux is a cooked mixture of equal parts by weight of fat and flour.
Starches as Thickeners
Starches are the most common and most useful thickener for sauce making.
Starches thicken by gelatinization.
Starch granules must be separated before heating in liquid to avoid lumping.

Roux Ingredients
• Fat – Clarified butter, margarine, Animal fats and vegetable oil and
shortening
Flour
Roux Proportions
Equal parts by weight
A good roux is stiff, not runny or pourable
 Types of roux
White roux- cooked for just a few minutes. Cooking is
stopped as soon as the roux has a frothy, chalky, slightly
gritty texture. It is used for béchamel and other white
sauces base don milk. It is actually pale yellow in colour.
• Blonde roux or pale roux is cooked a little longer, just
until the colour becomes a little darker. It is used for
Velouté, or sauces with a pale ivory colour.
• Brown roux- cooked until it has a light-brown colour and
a nutty aroma. Use low heat so that the roux browns
evenly without burning. If a deeper brown colour is
desired, the flour may be browned in an oven before
adding to the fat. A heavily browned roux has 1/3
thickening power as compared to a white roux but
contributes to the flavour and colour of brown sauces.
 Thickeners
• Beurre Manie
• This is an equal mix of flour and fat (butter or margarine) which is mixed
together to form a paste. Small pieces are then added to the sauce as it
cooks out. This is also known as a cold roux or pounded butter.
• Starches
• Other thickening agents include arrowroot, corn flour, potato flour, rice
flour and barley flour.
• Arrowroot and corn flour are the most common.
• The starch is mix with cold water first and it is then added slowly into the
stock thickening as the temperature increases.
If the starch is added without first being mixed with cold water, it will form
lumps in the sauce which will not dissolve.
• Others agents include:
• Egg yolks
• Vegetables and fruit puree
• Blood (as in jugged hare)
• Glazes
 How to prepare sauces:
Liquid + thickening agent= Leading sauce
Leading sauce+ additional flavourings= Small sauce
Finishing sauces:
 DEGLAZING- to swirl a liquid in the sauté pan to dissolve the
cooked particles of food on the bottom of the pan.
 ENRICHING WITH BUTTER AND CREAM- adding a
liaison, heavy cream or butter to finish a sauce
 SEASONING- adding salt, lemon juice or pepper to the sauce.
Other final flavorings may include Sherry or Madeira.
 How to prepare sauces:
LIQUID THICKENING AGENTS LEADING SAUCE
MILK + WHITE ROUX = BECHAMEL SAUCE
WHITE STOCK (VEAL,CHICKEN,FISH) + WHITE OR BLOND ROUX = VELOUTE ( VEAL,CHICKEN,FISH )
BROWN STOCK + BROWN ROUX = BROWN SAUCE OR ESPAGNOLE
TOMATO PLUS STOCK + ( OPTIONAL ROUX ) = TOMATO SAUCE
BUTTER + EGG YOLK = HOLLANDAISE

Standards of quality for sauces

1. Consistency and body sauce should be smooth and have no lumps
2. Flavour distinctive and well-balanced
3. Appearance smooth with a good sheen or shine
INTEGRAL SAUCE – is a sauce based on the juices released during the cooking of a
meat, poultry, fish, or vegetable item.
can't be made separately, because it incorporates cooking juices from the item it is
served with.
The most basic and familiar integral sauce are PAN GRAVY and JUS
 Cold sauces
There are a number of cold sauces in common use, either as an
accompaniment to a dish or to compliment another sauce or
dish.Examples of these are as follows:
• Vinaigrette
• A mixture of 3 parts oil to 1 part vinegar. This may be enhanced by
using flavoured oils and vinegars and/or by the addition of herbs and
spices.
• Mayonnaise
• Simply egg yolks which are combined with oil which to form an
emulsion which thickens the sauce. Other flavourings are added such as
mustard.
• When making mayonnaise for commercial use - it must be made with
pasteurised egg yolk. Fresh eggs must not be used.
• Once made, the sauce must be stored below 5°c
This can be used as an accompaniment or as a sauce in its own right.
• It is the base for a number of derivatives such as Marie Rose, Tartare,
Remoulade,Calypso,etc.
 Cold Sauces
• Horseradish
• Normally served as an accompaniment with
beef and smoked fish. Uses the grated or
ground root of the horseradish plant to
produce a hot flavoured sauce.

• Mint Sauce
Traditionally served with Lamb. This is an
infusion of mint in vinegar.
SOUPS
Chapter 10
 Soups
• CLEAR
Clear soups are based on a clear, unthickned broth or stock. They may be served plain or garnished
with variety of vegetables and meats.
• THICK soups are opaque rather than transparent.
They are thickened either by adding a thickening agents.
• SPECIALTY AND NATIONAL SOUP – this is catch-all category that includes soups that
don't fit well into the main categories and soups that are native to particular
countries or regions. Specialty soups are distiguished by unusual ingredients or methods.

Flavored stocks
• Broths
-Essential base in creating other soups
-Made from combination of stock, vegetables or meat, mirepoix, and bouquet garni

• Consommés
 Consommé
• Rich, flavorful broth or stock that has been
clarified.
• Consists of mirepoix, seasonings, meat and egg
whites.
• CONSOMMÉ – is a rich, flavourful stock or broth that has
been clarified to make perfectly clear and transparent.
Far from being just a plain old cup of broth, a well
made consommé is one of the greatest of all soups.
• Should be
– Clear
– Aromatic
– Emphasize the major ingredients
 Clear Soups
• BROTHS – the difference between a broth and a stock is that
a broth, according to the most common definition is made by
simmering meat and vegetables, while stock is made by
simmering bones and vegetables.
• Broths
-Essential base in creating other soups
-Made from combination of stock, vegetables or meat,
mirepoix, and bouquet garni.
VEGETABLE SOUP - is a clear, seasoned stock or broth with
the additional of one or more vegetables and sometimes,
meat or poultry products and starches.
 Soups

• CREAM SOUPS and PUREE SOUPS ,both , are

made with sachet d’ èpices or bouquet garni,
and liquid
• Pureed Soups
• Are more course than cream soups
• Flavor of main ingredient should be dominant.
• Should pour easily from ladle
 Other thick soups
• Bisque
Made from pureed shellfish shells of lobster, shrimps or
crab
Shells are pureed along with the vegetables to enhance
flavor
Has slightly smooth or grainy texture, depends of recipes.
• Chowders
• Hearty soups made like cream soups
Chowders are not pureed befor cream is added
Include large pieces of main ingredients (usually potatoes)
and garnishes
Almost always include milk or cream
Usually thickened with a roux
 Specialty Soups
• Minestrone-tomato-based vegetable soup from Italy
• Gumbo-thick Creole soup from Louisiana made with
okra and filè (fee-LAY) powder
• Vichyssoise - cold potato and leek soup from France
• Gazpacho- cold tomato based soup made with
cucumbers, onions, green peppers, and garlic from
Spain
• Borscht-a Russian cold beet soup
• Tchorba-Romanian Specialty
 Cooking soups
• Cooked properly at a gentle boil, stirred occasionally
• Cream soups should never be over boiled-causes milk
fat to break down making the soup too watery.
• Scum or foam that rises to top should be removed.
FINISHING Soups
• Cool
• Finish by blotting soup with brown paper towels to get
rid of unwanted fat.
• Garnish just before serving
 SERVICE OF SOUPS
STANDARD PORTION SIZES
Appetizer Portion : 6 to 8 oz ( 200 to 250 ml )
Main course Portion : 10 to 12 oz ( 300 to 350 ml )

TEMPERATURE
Serve hot soup hot, in hot cups or bowls.
Serve cold soups cold, in chilled bowls or even nested in a
large bowl of crushed ice.

HOLDING FOR SERVICE

Small-batch cooking applies to soups as well other foods.
Consommé and other clear soups can be kept hot for longer
periods if the vegetable garnish separately and added at
service time
 soups
DIFFERENT KINDS OF SPECIALITY AND
NATIONAL SOUPS