PREPARING STOCKS

STOCKS
A clear, thin liquid flavored by soluble
substances extracted from meat,
poultry, and fish: and their bones,
and from vegetables and seasonings

Most basic preparations found in

professional kitchen.
CLASSIFICATI
ON OF
STOCKS
 Chicken Stocks

Made from the

chicken bones
 White Stock

Made from beef

or veal bones
 Brown Stock

Made from beef

or veal bones
that have bee
brown in an
oven.
 Fish Stock

Made from fish

bones and
trimmings left
over after
filleting
 INGREDIENTS IN PREPARING
STOCKS

1. Bones
most of the flavor
and body of stocks
are derived from
the bones of beef,
veal, chicken, fish
and pork.
 INGREDIENTS IN PREPARING
STOCKS

2. Mirepoix
- french term for
the combination of
coarsely chopped
onions, carrots
and celery used to
flavor stocks.
 INGREDIENTS IN PREPARING
STOCKS

3. Acid
products
- Acid helps
dissolve
connective tissues,
and extract flavor
and body from
bones
 INGREDIENTS IN PREPARING
STOCKS

4. Scraps and
left-overs
- scraps may be
used in stocks if
they are clear,
wholesome, and
appropriate to the
stock being made.
 INGREDIENTS IN PREPARING
STOCKS

5. Seasonings
and spices
- adds flavor and
aroma
 INGREDIENTS IN PREPARING
STOCKS

6. Bouquet garni
- assortment of
fresh herbs and
aromatic ingredients
tied in a bundle with
string so it can be
removed easily from
the stock
 Cooking Time for Stock

STOCK APPROXIMATE
COOKING TIME
White beef stock 8 10 hours
White and brown veal 6 8 hours
stock
poultry stock 3 4 hours
Fish stock 45 minutes 1 hour
Vegetables stock 45 minutes 1 hour
Depending on the specific
ingredients and the size of
vegetables cut
PREPARING SOUP
 SOUPS
Liquid food consisting mainly of a broth of meat,
seafood or vegetables.

An international dish that can be prepared as an

appetizer, as a complete meal, or as a dessert,
depending upon the ingredients and the size of
the portion.

Soups are based on stocks added with other

ingredients for variety of flavor, consistency,
appearance and aroma.
CLASSIFICATI
ON OF
SOUP
 Clear Soup

They are soups

based on a clear,
unthickened
broth or stock.
 Kinds of Clear Soup
Broth and bouillon
simple clear soup without solid ingredients.
Vegetable Soup
clear seasoned stock or broth with the addition
of
one or more vegetable, meat, or poultry.
Consomm
rich, flavorful stock or broth that has been
clarified to make it perfectly clear and
transparent.
 Thick Soup
soup that are
thickened to
provide a heavier
consistency.
Thickens by adding
ingredients to the
stocks such as
potatoes, rice, and
or other items
containing starch
 Kinds of Thick Soup
Cream soup
are soups thickened with roux or other thickening
agents, plus milk,or cream.
Puree
Made thicker by adding more of the vegetable pulp
than the needed for cream soup.
Bisques (bisk)
are thickened soups made from shellfish.
Chowder
are hearty soups made from fish, shellfish or
vegetables usually contain milk and potatoes
Veloutes
soup thickened with egg, butter and cream
 Other Types of Soup

a. Dessert soup

A. Ginataan
a Filipino soup made from coconut milk,
milk, fruit, and tapioca pearl served hot or
cold.
B. Osheriku
a Japanese asuki bean soup
C. Tonge sui
a Chinese soup
 Other Types of Soup

b. Fruit Soup
can be served hot or cold depending on the
recipe where dried fruits are used like raisins
and prunes. Fruit soup may include milk, sweet
or savory dumplings, spices or alcoholic
beverages like brandy and champagne.

c. Cold soup
Is variations on the traditional soup wherein the
temperature when served is kept at or below
temperature
 Ingredients for Soup

Meat (chicken, beef, pork, lamb, fish)

Salt
Pepper
Vegetables (carrots, string beans, turnips,
tomatoes, mushrooms, celery, leak)
Onion
Garlic
Water
Eggs
 Ingredients for Soup

Cornstarch
Seasoning (MSG, convenience
products)
Butter
Cream
Garnishes (slices of lemon, egg,
shredded vegetables, pimiento
strips)
 Importance of Soup
1. Soup is an everyday dish furnishing
pleasant warmth to chilled body.
2. Quick nourishment in snack meal.
3. Stimulate appetite.
4. Provide wholesome nourishment
because of endless variety and
ingredients.
Basic Principles of Preparing
Soup
1. Starting with cold water.
2. Cutting vegetables to appropriate
size for the type of stock
3. Select your protein based
4. Simmering
5. Skimming
PREPARING SAUCES
 SAUCES
Flavorful liquid, usually thickened
that is used to season, flavor and
enhance other foods.

One of the important components of

a dish
Basic Sauces for Meat, Vegetables, and
Fish

White Sauce
Basic ingredient is
milk which is
thickened with flour
enriched with
butter
Basic Sauces for Meat, Vegetables, and
Fish

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

Roux
Cooked mixture of fat
and flour
Basic Sauces for Meat, Vegetables, and
Fish

Hollandaise
It is rich emulsified
sauce made from
butter, egg yolks,
lemon juice and
cayenne.
Basic Sauces for Meat, Vegetables, and
Fish

Brown
sauce/Espagno
le
It is a brown
roux-based sauce
made with
margarine or
butter, flavor and
brown stock
Basic Sauces for Meat, Vegetables, and
Fish

Tomato
It is made from
stock (ham/pork)
and tomato
products
seasoned with
spices and herbs
 VARIATION OF SAUCES

Hot Sauces
Made just before they are to be used

Cold Sauces
Cooked ahead of time, then cooled,
covered, and placed in the refrigerator to
chill.
 Thickening Agents

Fat
(butter, margarine,vegetable oil)

Flour