WIST COK JDVP Module 2 Soups PDF
WIST COK JDVP Module 2 Soups PDF
WIST COK JDVP Module 2 Soups PDF
S.Y. 2020-2021
COOKERY NC II
Module 2:
Prepare Stocks, Sauces and
Soups
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PREFACE
Welcome to the module 2 in ‘”PREPARING STOCKS, SAUCES AND SOUPS” that
contains the training materials and activities for you to complete.
The unit of competency “PREPARE STOCKS, SAUCES AND SOUPS” contain
knowledge, skill and attitude required for cookery. It is one of the specialized modules
at national certificates level (NCII).
You are required to go through a series of learning activities in order to complete
each outcome of the module. In each learning outcome are information sheets, Task
sheets, follow these activities on your own answer the self-check, perform the
procedural checklist at the end of the learners’ outcome. You have questions may
remove the blank answer sheet at the end of each module (or get from your one
facilitator/trainer) to write your answer for each self-check, if you have questions don’t
hesitate to ask your facilitator for assistance
At the end of this module is a learner’s diary, Use this diary to record important date,
jobs undertaken and other work place events that will assist you in providing further
details to your trainer or assessor. A record of achievement is also provided for your
trainer to complete once you complete the module.
This module was prepared to help you achieved the required competency, in
preparing stocks, sauces ,and soups .This will be the source of information for your
acquired knowledge and skill into his particular trade independently and at your own
pace with minimum supervision or to help from your instructor.
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STOCKS
PREPARE SOUP
The French word for stock is “fond”, meaning bottom, ground, or base. Since the
16th century, the quality of sauces and soups has depended upon the stocks that
are used as their base. Learning the skill of making stocks will allow you to build sauces
and soups on a strong foundation.
A stock is the liquid that forms the foundation of sauces and soups. Simmering
various combinations of bones, vegetables and herbs extracts their flavorsto create this
foundation.
Stocks are flavorful liquids used in the preparation of soups, sauces, and stews,
derived by gently simmering various ingredients in water. They are based on
meat, poultry, fish, game, or seafood, and flavored with mirepoix, herbs, and
spices. Vegetable stocks are prepared with an assortment of prod uce, or
intensely flavored with a single ingredient, such as mushrooms, tomatoes, or
leeks.
There are different French terms used for stocks, including; fond, broth,
bouillon, fumet, and nage.
The term fond, meaning base is a fitting definition for these liquids because they
are the foundation of many different food preparations.
The terms stock, broth, and bouillon can be confusing but they are essentially
quite similar. A broth is usually made from simmered meats, while a stock is made from
the bones.
A bouillon, from the French term bouillir, meaning to boil, can be any liquid
produced by simmering ingredients in water.
Fumet is a concentrated liquid that often contains wine.
Nage, meaning to swim, refers to cooking ingredients in a court bouillon, and is
often associated with shellfish.
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BASIC STOCKS - Stocks are generally made from bones and vegetables. The type of stock
made will depend on the chosen ingredients.
White stock
White stock is made from chicken, beef or veal. An additional ingredient is a
mirepoix. These stocks are light in colour.
Brown stock
Brown stock is made from browned chicken or beef bones, and browned
mirepoix.
Roasting the ingredients to a light brown causes them to undergo the Maillard
reaction. The natural sugars in the ingredients caramelize, producing a complex
brown flavour which explains why boiled meat tastes different to roasted meat.
Fish stock
Fish stock is made from bones, skin, fins and heads. Avoid scales, gills and
internal organs.
Fish bones are generally full of flavour and require little additional flavourings so
that adding onions and parsley stalks may be enough.
Lamb stock
Lamb stock, made either white or brown, will provide a sound flavour base for
lamb dishes. But, it is best used as a glaze with more intensely flavored dishes
such as pan-fried, grilled, or roast.
Lamb stock has too distinct a flavour to combine well with dishes of other meats.
Pork stock
Pork stock is sweet and rich with a high extraction of gelatin. It is suitable for
pork dishes, especially small goods and those served cold as a jelly. Pork skin is
used in the commercial extraction of gelatin. Pork skin, bones, or extremities can
be added to stocks and stews to add richness and body, but the flavour can
dominate the principle ingredients. Pork is used as a basis for some Asian stocks.
Game stock
Game stocks can be made with specified game to accompany dishes on that
variety. A combination of game enriched with an appropriate stock, white or
brown, will produce good results.
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and parsley stalks. The ingredients are simmered together, and then the liquid is
passed and stored for use.
As there are no highly perishable ingredients, in Court Bouillon, it may be kept
covered for several weeks under refrigeration. This is not the case when milk is
used.
Stock syrup
The stocks discussed above are all essentially European style stocks. All the great
culinary traditions use stocks as a basic element in cookery. The way in which
stocks are used varies, but the simmering extraction process used to obtain
flavours and nutrients is common to all.
Stock syrup is mainly made for use with desserts. It includes sugar, water and flavouring
agents such as cinnamon quills, cloves, allspice and citrus skin. The amount of
sugar to water varies considerably but is usually between 0.7-1.0 kg of sugar for every 1
litre of water. Ingredients are brought to the boil then simmered to extract
flavour. Stock syrup can have a long shelf life but is best made regularly in amounts that
can be used within two weeks.Stock syrup for savory use in some Asian cuisines
may be made with plain sugar, lump sugar, palm sugar or caramel.
BASIC INGREDIENTS
Stocks are prepared with a few basic ingredients including bones, mirepoix,
herbs and spices, and sometimes tomatoes or wine. They are often prepared using
leftover ingredients as a cost-effective measure for the kitchen.
Always remember to make sure the ingredients are of good quality, a stockpot
should never be a dumping ground for old leftovers that are past their prime.
Meat trimmings can be added, as long as they are cleaned of fat and gristle.
Aromatic vegetables, usually onions, celery, and carrots, are typically incorporated.
Substituting leeks for the onions, or adding garlic, enhances the flavor of a stock.
Tomatoes are incorporated in brown stock for color and flavor; they also add acidity and
help clarify the liquid.
When preparing a fumet, nage, or court bouillon, white wine is added for flavor
and acidity. Standard seasoning includes parsley, bay leaf, thyme, and peppercorns.
Other herbs and spices augment the flavors as desired. Vegetable stocks begin with a
mirepoix of onions, celery, and carrots, enhanced by additional vegetables, leeks, garlic,
mushrooms, tomatoes, fennel, and similar ingredients.
B ON E S
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• Start with high quality ingredients.
• Use bones from younger animals, because they have more cartilage that is
rendered into gelatin, giving the stock better viscosity.
• Cut the bones small, about 3”, to extract the most flavors in the shortest cooking
time.
• A combination of meaty and marrow bones gives the stock a rich flavor and
body.
• Meat trimmings are okay, as long as they are fresh and trimmed of excess fat.
• Use lean fish bones with a neutral flavor; fatty fish (salmon and tuna for
example) have a strong, distinctive flavor that is too assertive for most
applications.
• When using fish bones, remove the gills, which tend to have an off-flavor.
LIQUID
• Water is the common liquid used in stock preparation. To create a clear stock,
always start with cold water
• A cold remouillage (second wetting of the stock pot) can be substituted for the
water to enhance the flavor of the stock
COOKING A STOCK
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Stocks are gently simmered, never boiled, to extract their flavors. They must be
started in cold water to gently open and release impurities, caused by proteins in the
meat and bones to rise to the top and be easily skimmed from the surface. The bones
are sometimes roasted with the mirepoix for a robust flavor or blanched in water and
rinsed for a clearer and lighter stock.
Vegetables, herbs and spices are usually added towards the end of the cooking
process (except when preparing a brown stock) to preserve their freshness and flavor.
Once cooked the liquid is strained and can then be used immediately or cooled and
stored for later use. The strained bones can be re-wet and cooked a second time with a
fresh mirepoix if desired as a way to stretch and maximize the ingredients.
• Use a tall pot to prevent too much evaporation, and one with a spigot to make
straining the stock easier.
• Blanch, sweat, or brown the bones (and mirepoix) if desired.
• Start the stock in cold water. As it heats up, blood and other impurities will
dissolve in the water and rise to the top.
• For ultimate clarity, skim off the impurities as they rise to the surface.
• To avoid a cloudy stock do not stir while it is cooking because the impurities will
get trapped in the liquid.
• Replenish liquid as needed if it evaporates but avoid diluting the flavor and body
of the stock.
• Simmer the stock gently – never allow it to boil.
• Strain the stock using a chinois or china cap lined with cheesecloth.
• Cool the stock quickly or use immediately.
COOKING TIME
There is much debate over how long a stock should cook to extract the greatest amount
of flavor. The general wisdom is that fish and vegetable stocks take about 45 minutes to
one hour. A poultry stock takes about four hours and meat stocks take up to eight
hours. The deciding factor in the length of cooking, especially for meat and poultry
stocks, is actually the size of the bones and other ingredients. The smaller the bones are
cut, the less time required for extracting the maximum flavor. Famed French Chef
Michel Roux states that cooking a fish stock for 30 minutes is sufficient. Poultry and
meat stocks should be cooked no more than 2 ½ hours.
REMOUILLAGE
A remouillage is a second wetting of the stock pot. After the stock is cooked and
strained, rewet the bones with fresh water, and cook a second time. Add mirepoix and a
fresh sachet to the second wetting to enhance the flavor.
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Finished stocks can be further cooked to concentrate their flavors and increase
viscosity. A glace or glaze is the reduction of a stock by 75% or more to a syrup
consistency. These reductions can be used for sauces or as a natural soup base.
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SELF-CHECK
Directions:
A. Give your answer to the following questions and write it before each number.
After answering this Self-check 2.1-1, compare your answers on the answer key.
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FLAVOURING AGENTS
Flavouring agents are key food additives with hundreds of varieties like
fruit, nut, seafood, spice blends, vegetables and wine which are natural
flavouring agents. Besides natural flavours there are chemical flavours
that imitate natural flavours. Some examples of chemical flavouring
agents are alcohols that have a bitter and medicinal taste, esters are
fruity, ketones and pyrazines provide flavours to caramel, phenolic have
a Smokey flavour and terpenoids have citrus or pine flavour.
Flavors are used as additives to enhance, modify the taste and the aroma
in natural food products which could have got lost due to food processing. Flavors are also used
to create flavors in foods like candies and snacks that do not have likeable flavors of their own.
Flavors are normally classified into three categories natural flavoring and artificial flavorings and
nature-identical flavorings.
Natural flavoring substances are extracted from plants, herbs and spices, animals, or
microbial fermentations. Essential oils and oleoresins that are created by solvent extract with
the solvent removed, herbs, spices and sweetness are all natural flavorings. Natural flavorings
can be either used in their natural form or processed form for human consumption and they
cannot contain any nature-identical or artificial flavouring substances.
Artificial flavouring agents are chemically similar to natural flavourings but are more easily
available and less expensive. However, one drawback is that they may not be an exact copy of
the natural flavourings they are imitating like amyl acetate which is used as banana flavouring or
ethyl butyrate for pineapple.
Nature-identical flavouring agents are the flavouring substances that are obtained by
synthesis or are isolated through chemical processes. There chemical make-up of artificial
flavourings is identical to their natural counterparts. These flavouring agents cannot contain any
artificial flavouring substances.
Besides this category there are also natural flavour enhancers like monosodium glutamate
(MSG) which bring out the flavours of foods. They have a taste that is different and cannot be
called any of the known flavours like sweet, sour, salty or bitter. In fact the taste of MSG is called
‘umami’ and is known as the fifth taste also found in high protein foods like meat. Monosodium
glutamate was once derived from seaweed but now it is manufactured commercially by the
fermentation of starch, molasses, or sugar.
SELF-CHECK
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Directions:
A. Give your answer to the following questions and write it before each number.
After answering this Self-check 2.1-2, compare your answers on the answer key.
___________________1. These are key food additives with hundreds of varieties like
fruit, nut, seafood, spice blends, vegetables and wine which are
natural flavouring agents.
___________________2. These are the flavouring substances that are obtained by
synthesis or are isolated through chemical processes
___________________3. These are extracted from plants, herbs and spices, animals,
or microbial fermentations.
___________________4. These are chemically similar to natural flavourings but are
more easily available and less expensive.
___________________5. This was once derived from seaweed but now it is
manufactured commercially by the fermentation of starch,
molasses, or sugar.
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SEASONING AGENTS
There are lots of types of seasonings, from basic salt and pepper to exotic cultural seasoning
blends. They can all take food to the next level of flavor.
Rock saltis a great salt variation, with larger crystals for a bigger punch. Sea salt is
cherished by many as a more natural culinary salt. There's also Kosher, iodized, pickling
and black salt, among others.
The assortment of peppers to explore is at least as vast, with chili pepper, jalapeno
pepper, habanero pepper, cayenne pepper and innumerable others, even white pepper,
each with its own degree of spiciness and its own subtle flavor distinctions.
It's not uncommon to serve dishes unseasoned with a shaker of salt and a grinder full of
peppercorns on hand. Pepper may be sold in flakes or ground into a powder. Salt, with
the exception of rock salt, is usually granulated.
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Herbs & Spices
Certain herbs and spices come from different parts of the same plant, such as dill seed and dill
weed. Two other herbs, cilantro and coriander, both come from the same plant, but at two
different stages in its growth cycle.
Many herbs and spices come from different varieties of the same plant, such as the mind-
boggling array of types of basil, including Thai basil, Lemon basil, Cinnamon basil and Royal basil.
What's more, basil is just one kind of mint, of which there's an even greater variety.
Still other herbs and spices, like liquorice, fennel and star anise, merely have a similar flavor that
only makes them seem related, even though they're not. Herbs and spices may be sold whole or
ground.
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SEASONING BLENDS
There are also a near endless array of seasoning blends on the market, many of which are based
on the unique culinary traditions of various cultures and ethnicities.
Examples of some of these ethnic seasoning blends (as they're sometimes called) are Cajun,
Creole, and Italian. Other seasoning blends will be designed to complement specific types of
food, such as a fish or poultry seasoning blend, steak seasoning or a grilling blend.
Seasoning blends may be dry or wet. Dry blends contain only herbs and spices mixed together.
Among the simplest and most common of dry blends are garlic salt and onion salt mixtures.
Wet blends include some sort of liquid, often a kind of vinegar or oil, or both. Ketchup and
mustard are two of the most prevalent wet seasonings. Others include Tabasco sauce, soy sauce
and Worcestershire sauce.
A common Indian spice blend is curry, erroneously believed to be an individual spice from the
curry plant. Curry comes in a number of dry blends, including red curry, yellow curry and green
curry, as well as a liquid curry paste.
SELF-CHECK
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Directions:
A. Give your answer to the following questions and write it before each number.
After answering this Self-check 2.1-3, compare your answers on the answer key.
___________________1. What are the two (2) most fundamental and widely used
spices?
___________________2. This is a great salt variation, with larger crystals for a bigger
punch.
___________________3. These are generally refer to any seasoning made from the
other parts of the plant besides the leaves, including the roots,
stems, bark, seeds, fruit or buds.
___________________4. These are usually the fresh or dried leaves of succulent
plants that tend to grow in particularly temperate climates.
___________________5. What are the common cooking herbs used in culinary?
SOUPS
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Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold),
that is made by combining ingredients of meat or vegetables with stock, or water. Hot soups are
additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are
extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a
clear distinction between the two; however, soups generally have more liquid (broth) than
stews.
In traditional French cuisine, soups are classified into two main groups: clear soups and
thick soups. The established French classifications of clear soups are bouillon and consommé.
Thick soups are classified depending upon the type of thickening agent used: purées are
vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables
thickened with cream; cream soups may be thickened with béchamel sauce; and velouté are
thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and
broths include rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots,
potatoes, pig's trotters and bird's nests.
Other types of soup include fruit soups, dessert soups, and pulse soups like split pea, cold soups
and other styles.
The word soup comes from French soupe ("soup", "broth"), which comes through Vulgar Latin
suppa ("bread soaked in broth") from a Germanic source, from which also comes the word
"sop", a piece of bread used to soak up soup or a thick stew.
The word restaurant (meaning "[something] restoring") was first used in France in the 16th
century, to refer to a highly concentrated, inexpensive soup, sold by street vendors, that was
advertised as an antidote to physical exhaustion. In 1765, a Parisian entrepreneur opened a
shop specializing in such soups. This prompted the use of the modern word restaurant for the
eating establishments.
CONSOMMÉ
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A consommé is made by adding a mixture of ground meats, together with mirepoix (a
combination of carrots, celery, and onion), tomatoes, and egg whites into either bouillon or
stock.
The secret to making a high-quality consommé is in the simmering. Simmering and stirring bring
impurities to the surfaces, which are further drawn out due to the presence of acid from the
tomatoes.
Eventually, the solids begin to congeal at the surface of the liquid, forming a “raft”, which is
caused by the proteins in the egg whites. The resulting concoction is a clear liquid that has either
a rich amber or yellow colour. It is then carefully passed through a filter to ensure its purity and
is then the fat is skimmed from the surface.
THICK SOUPS
Thick soups are soups that are thickened using flour, cornstarch, cream, vegetables and other
ingredients. Depending on how you thicken a soup, you can get different textures and flavours.
For example, a potage of boiled meat and vegetables results in a thick, mushy soup. Conversely,
bisque is thickened with rice, which creates a smoother soup.
BISQUE
Bisque is a creamy, thick soup that includes shellfish. Bisque is a method of extracting flavour
from imperfect crabs, lobsters and shrimp that are traditionally not good enough to send to
market.
CREAM
“Cream of…” soups come in a variety of flavours and are the main type of soup found in our
Campbell’s Condensed Soup cans. Cream soups are traditionally a basic roux, thinned with
cream or milk and combined with a broth of your preferred ingredient.
Typical flavours include cream of tomato soup, cream of mushroom soup and cream of chicken
soup. The addition of cream creates a thick and satisfying soup that is filling and flavoursome.
POTAGE
Potage is a medieval soup from Northern France. To make potage, you take a variety of
vegetables that you grow together in your garden add some meat and then boil it all together
with water to form a thick mush.
Similar to potage is pottage. Pottage is an even more ancient thick soup made by boiling
vegetables and grains. It was typically boiled for several hours until the entire mixture took on a
homogeneous texture and flavour. It was intended to break down complex starches and to
ensure the food was safe for consumption.
SELF-CHECK
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Directions:
Identify what is being asked of the following questions. After answering this Self-
check, compare your answers on the answer key.
2. What is the French word where soup comes from ("soup", "broth)?
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maybe you’re in the mood for something a little more… exotic. Soup is a staple in all corners of
the globe. Try these 15 soup recipes from around the world next time you feel like jetting off to
new (and perhaps warmer) climates.
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French Onion Soup
Is there anything more delicious than a rich French onion soup topped with
crunchy croutons and tons of cheese? We think not! This recipe showcases the
flavors of French onion soup to delicious effect. We recommend using gruyere,
asiago, Swiss or mozzarella cheese (or any combo of those four).
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Vietnamese Beef Noodle Pho
Pho is a Vietnamese noodle soup that is often steeped for *days* in order
to get the best broth flavor. However, you can make it much more quickly
by taking a few shortcuts. In terms of beef, the best cuts for this noodle
soup are sirloin steak, round eye or London broil.
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SELF-CHECK
Directions:
Identify what is asked in the following questions and write it before each
number. After answering this Self-check 2.2-, compare your answers on the answer key.
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MISTAKES EVERYONE MAKES WHEN COOKING SOUP
Cozy soups that are at once warming and complexly flavored have gotten me through
many cool evenings in New York City. They have the unique ability to taste good on Day One and
better thereafter. The can be made in advance, frozen, and reheated for later. Whether you love
light brothy varieties, hearty ones that are chock full of meat and veggies, or the creamy pureed
types, we can all agree that soups make up their own divine food group, and for that I am
grateful.
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Many people erroneously season their soups too early only to find that the broth becomes
overly salty or the black pepper turns slightly bitter by the end. Flavors become more
concentrated as you cook the soup longer. Depending on how salty your stock was to start with,
an early salting with a heavy hand could leave you with super-salty soup. Hold off until close to
the end when you can taste your soup and determine how much salt to add.
UNDERSEASONING OR OVERSEASONING
It's crucial that you pay attention to the seasoning throughout the cooking process when you're
making soup. The flavors naturally evolve over time as the ingredients meld, so taste as often as
you can. Be bold about herbs, spices, and other seasonings, while also remaining mindful of how
they complement one another.
SELF-CHECK
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Directions:
Enumerate what is being asked in the question below and write it in the space
provided. After answering this Self-check 2.2-3, compare your answers on the answer
key.
1. _______________________________________
2. _______________________________________
3. _______________________________________
4. _______________________________________
5. _______________________________________
6. _______________________________________
7. _______________________________________
8. _______________________________________
9. _______________________________________
10. _______________________________________
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Bake
To cook food in an oven using dry heat.
Baste
To moisten food while cooking by spooning, brushing, or squirting a liquid, such as meat
drippings to stock, to add flavour and prevent it from drying out.
Beat
To stir rapidly in a circular motion to make a smooth mixture, using a whisk, spoon, or
mixer.
Braise
To cook first by browning the food in butter or oil, then gently simmering in a small
amount of liquid over low heat for a long period of time in a covered pan until tender.
Broil
To expose food to direct heat on a rack or spit, often used for melting food like cheese.
Brown
To cook over high heat (usually on the stove-top) to brown food.
Caramelize
To heat sugar until it liquefies and becomes a syrup.
Chop
To cut vegetables into large squares, usually specified by the recipe.
Cream
To beat ingredients (usually sugar and a fat) until smooth and fluffy.
Cube
Like chopping, it is to cut food into small cubes, usually about 1/2 inch.
Dash
1/8 teaspoon.
Dice
To cut into small pieces, usually 1/4 to 1/8 chunks.
Dollop
A spoonful of a semi-solid food, like whipped cream or masted potatoes, placed on top
of another food.
Dredge
To lightly coat uncooked food with a dry mixture, usually with flour, cornmeal, or bread
crumbs, to be pan fried or sautéed.
Dress
To coat foods with a sauce, such as salad.
Drizzle
To pour liquid back and forth over a dish in a fine stream, usually melted butter, oil,
syrup, or melted chocolate.
Dust
To coat lightly with a powdery ingredient, such as confectioners’ sugar or cocoa.
Fillet
To cut the bones from a piece of meat, poultry, or fish.
Flambé
To drizzle a flammable spirit over a food while its cooking, to ignite the just before
serving.
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Fold
To combine light ingredients, such as whipped cream or beaten eggs whites, with a
heavier mixture, using a over-and-under motion.
Glaze
To coat foods with mixtures such as jellies or sauces.
Grate
Creates tiny pieces of food, best for things like cheese to melt quickly or a vegetable
used in a sauce.
Grease
To coat the interior of a pan or dish with shortening, oil, or butter to prevent food from
sticking during cooking.
Julienne
Cutting vegetables until long, thin stripes, approximately 1/4 inch thick and 1 inch long
Knead
The process of mixing dough with the hands or a mixer
Marinate
To soak in a sauce or flavoured liquid for a long period of time, usually a meat, poultry
or fish.
Mince
To cut as small as possible, most commonly used with garlic.
Pan Fry
Cook larger chunks of food over medium-heat, flipping once only.
Parboil
To partially cook by boiling, usually to prepare the food for cooking by another method.
Poach
To cook gently over very low heat, in barely simmering water just to cover.
Pinch
1/16 teaspoon.
Purée
To mash or grind food until completely smooth.
Roast
Like baking but concerning meat or poultry, it is to cook food in an oven using dry heat.
Sauté
To cook small pieces of food over a medium-high heat with oil in a pan, usually to brown
food.
Scald
To heat liquid almost to a boil until bubbles begin forming just around the edge.
Sear
To brown the surface of meat by quick-cooking over high heat into order to seal in the
meat’s juices.
Shred
Done on a grater with larger holes, resulting in long, smooth stripes to cook or melt.
Simmer
Bring a pot to a boil, then reduce the heat until there are no bubbles.
Skim
To remove fat or foam from the surface a liquid.
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Slice
To cut vertically down, thickness sometimes specified by the recipe.
Smidgen
1/32 teaspoon.
Steam
To cook food on a rack or in a steamer set over boiling or simmering water.
Steep
To soak a dry ingredient in a liquid just under the boiling point to extract the flavour,
such as with tea.
Stew
To cook covered over low heat in a liquid for a substantial period of time.
Whip
To beat food with a whisk or mixer to incorporate air and increase volume.
Whisk
To beat ingredients with a fork or a whisk.
Zest
The outer, colored peel of a citrus fruit.
SELF-CHECK
Directions:
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Give the term/ word that is asked in the following questions and write it before
each number. After answering this Self-check 2.2-4, compare your answers on the
answer key.
___________________5.To cook gently over very low heat, in barely simmering water
just to cover.
___________________9.To cook first by browning the food in butter or oil, then gently
simmering in a small amount of liquid over low heat for a long period of time in a
covered pan until tender.
___________________10.To cook food until just firm, usually referring to pasta, but can
include vegetables.
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1. Ingredients to Add at the Beginning
Some ingredients stand up to, and benefit from, longer cooking times more than others.
All of these can be added at the very start of cooking.
• Vegetables – Onions, root vegetables like potatoes and carrots, winter squashes, tomatoes,
celery, cauliflower, and broccoli
• Meats – Lean cuts from the shoulder and rump of beef, lamb, goat, pork, whole chickens,
chicken thighs, and chicken legs
• Spices – Most spices can and should be added at the beginning of cooking, though I find that
rosemary can become bitter over the longest cooking times and is best added at the end.
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10 Techniques for Making Quickie Soups
From quick meatballs to soup thickening tips, these 10 techniques are going to kick your soup-
making butt down the race track.
#1 Easy Meatballs
To make meatballs fast, use any link-style sausage in a casing: Pork, chicken, veal, or
turkey. Slice open the casing and squeeze or pluck out a tablespoon size piece of the ground
meat. Roll it between the palms of your hands and you’ve got an instant meatball. Repeat with
the rest of the meat in the link. Drop them straight into the soup to simmer.
#2 Put a Lid on It
When making a quick soup, the thing that slows me down the most is waiting for liquid
to come to a simmer. It all heats up faster with a lid on though. So, unless it says otherwise,
keep a lid on it. This will help it get hot quickly, help keep it hot and it will help get the
ingredients done fast as well.
#3 Rapid Roux
A roux is a mixture of melted fat and flour that helps soups and sauces thicken up. It can
be tricky business to thicken with a roux though. If you add liquid to a roux too quickly,
sometimes the flour clumps up and you end up with the opposite of a smooth soup.
To get around this, start by sautéing vegetables (onions, carrots, celery, bell peppers, etc.) in
butter then sprinkle the flour over top. Stir. The flour is now lightly coating the veggies and is
evenly dispersed so it won’t clump up when you add liquid. Make sure any soup containing flour
comes up to a good simmer. That’ll get rid of the floury taste.
#4 Super Slurry
If a roux isn’t your thing, a fast slurry is a great option. A slurry is an equal mixture of
cold water and cornstarch or arrowroot, blended together and then stirred into a soup.
#5 Immerse It
An immersion blender is a great tool for making pureed soups more quickly. Instead of
having to transfer the soup to a blender in batches and blend each batch, you leave it all in the
pot, insert the immersion blender and puree to your heart’s content. It’s magical.
#6 Cheese, Please
Adding cheese to soup can be weird. If you add it during the cooking process sometimes
it will curdle. Yuck. Instead, take your soup off the heat and serve into bowls. Sprinkle with
cheese and serve. The heat from the soup melts the cheese. No curdled mess here, only good
stuff.
#7 Chill It Down
When you make a cold soup you want it to be icy. To get it that cold purée ice cubes
with some of the other ingredients, kind of like a savorysmoothie. This gets the temperature
down low in no time.
#8 Nuke It
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One of the biggest challenge to making quick soup is getting the liquid heated quickly.
Try heating broth in the microwave while you’re chopping and sautéing other ingredients. Just
make sure you put the broth in a microwave-safe container and be careful when transferring
that hot broth into your pot.
SELF-CHECK
Directions:
Enumerate the items being asked in the following questions and write it before
each number. After answering this Self-check 2.2-5, compare your answers on the
answer key.
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1. Principles for making better soup
2. 10 techniques for making quickie soups
VARIETIES OF SAUCES
EMULSIFIED SAUCES
An emulsified sauce is made by combining two immiscible liquids, or liquids that don’t
normally combine, often with a binding or emulsifying ingredient. When basic vinaigrette is
made by combining oil and vinegar without an emulsifier, the vinaigrette is said to be
a temporary emulsion. When immiscible liquids are combined with an emulsifier and form a
stable mixture, the resulting emulsion is referred to as a permanent emulsion. Short of using
an ultrasonic-homogenizer, a stable, long-lasting, emulsified sauce cannot be made without an
emulsifier.
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WARM EMULSIFIED SAUCES
Hollandaise or a béarnaise sauce is made by creating a sabayon, where egg yolks and flavorings
are gently warmed until the egg yolks thicken to a “ribbon-consistency.” Melted whole or
clarified butter is slowly whisked into the sabayon to form the sauce. In a hollandaise, the
flavorings might be just some lemon juice or a reduction of vinegar flavored with shallots and
peppercorns. Béarnaise sauce uses a tarragon-flavored vinegar reduction.
Whole butter is approximately 15% water and milk solids. Clarifying butter removes the water
and milk solids leaving only the butterfat. When melted whole butter is added to a sabayon,
each addition thins the the resulting emulsification. With clarified butter, each
addition thickens the emulsion. Much of butter’s flavor comes from the milk solids that are
removed in the clarification process. Using clarified butter, as opposed to whole butter when
making a hollandaise, will result in a thicker sauce but with less buttery flavor. One solution is to
reserve the water and milk solids from the clarified butter and then add it back into a thick
hollandaise to adjust the consistency and improve the sauce’s flavor.
Temperature control is critical when making and holding a warm emulsified sauce. Egg yolks, by
themselves, begin to coagulate at 144˚F. Adding an acid to eggs can increase this to as much as
195˚F. The TDZ or Temperature Danger Zone is 41˚F to 135˚F is the temperature at which
pathogenic organisms multiply rapidly and which certain foods must be limited in exposure to.
Ideally, a warm emulsified sauce. i.e. hollandaise, is best made and held at around 120˚F to
145˚F. Since this rest in the TDZ, these sauces should not be held longer than 1 1/2 to 2 hours
and any new batch shouldn’t be added to an old batch.
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oil or nut oils may also be used. Mustard may be used for flavoring and its emulsifying
properties. Lemon juice or vinegar may be used for the acidic component. Since the egg yolks
are not cooked, fresh-prepared mayonnaise should be used immediately or chilled rapidly and
stored, covered and refrigerated and used within a few days. Pasteurized egg yolks could be
used to limit the possibility of contamination.
SELF-CHECK
Directions:
MATCHING TYPE
I.
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A B
A. Three parts hollandaise and
1. Hollandaise
one part whipped cream
B. Hollandaise, blood orange
2. Mousseline
juice, blanched orange zest
C. Egg yolks, butter, lemon juice,
3. Moutarde
salt, cayenne pepper
D. Hollandaise, blanched
4. Maltaise
mandarin orange zest/ juice
5. Mikado E. Hollandaise and mustard
II.
A B
A. Mayonnaise, tomato coulis,
1. Mayonnaise diced peppers
B. Mayonnaise, garlic,
2. Verte sometimes saffron
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Hollandaise Sauce
As with the other French mother sauces, it acts as the model for
many other sauce recipes, including sauce Béarnise and several
other French sauces. Possibly the most versatile of the sauces on
this list, a good dollop of hollandaise sauce can be paired with
most common items, ranging from eggs to both red and white
meats, and even vegetables or baked potatoes.
Sauce Velouté
Velouté is the last of the white mother sauces. It is formed by
thickening a light stock, usually made from chicken, fish or veal,
with a white roux once more. While essentially the least complex
to make out of the mother sauces, the sheer number of
derivative sauces from this base, with sauce allemande , sauce vin
blanc (white wine sauce) and sauce suprême among them, make
sauce velouté one of the most important in both classical and
modern French cuisine.
Sauce Espagnole
The most basic of brown sauces and the heaviest of the mother
sauces, sauce espagnole is made by reducing a broth consisting
of a brown roux (made by cooking clarified butter with flour for a
longer duration instead of regular whole butter), veal or beef
stock, browned bones, pieces of red meat and vegetables.
Sauce Tomat
The French variation of a tomato sauce, sauce tomat is prepared
by combining rendered pork fat from salt pork belly with a blend
of carrots, onions, and tomatoes, a roux and veal (or alternative
meat) stock, simmered in a medium-heat oven for two hours. The
plethora of ingredients utilised results in the formation of an
incredibly tasty sauce that is usually merged with other ingredients
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to form a range of other condiments including Creole, Spanish and Portuguese sauces.
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THICKENING AGENTS FOR SAUCES AND SOUPS
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6. Arrow Root- Very similar to Corn Starch with the same
thickening power. It is used exactly in the same fashion as
Corn Starch to thicken sauces and soups. Has a much more
neutral taste than Corn Starch, but tends to be more
expensive. Most commonly added as a slurry, and its full
thickening power is not realized until the sauce is brought
to a simmer.
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SELF-CHECK
Directions:
Give your answer to the following questions and write it on each space
provided. After answering this Self-check 2.3-2, compare your answers on the answer
key.
1. What are the five (5) basic mother sauces of the French cuisine?
a. ____________________________
b. ____________________________
c. ____________________________
d. ____________________________
e. ____________________________
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DERIVATIVES FROM BASIC MOTHER SAUCES
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3. DERIVATIVES OF BROWN SAUCE (ESPAGNOLE SAUCE)
Sauce Chasseur: Melt butter in a small pan, add. chopped shallots and sliced mushrooms
and sauté. Add white wine, reduced by ½, then add equal parts of tomato sauce
andsauce demi-glaze. Add meat glaze, simmer gently and finish with chopped parsley (In
some methods of preparing Sauce Chasseur some brandy is also added)
Sauce Bordelaise: Reduce red wine in a small pan with. Finely chopped shallots, a little
pepper, bay leaf and a sprig of thyme to ¾. Add Sauce Espagnole and allow it to simmer
gently, skimming as necessary. Pass through a fine strainer and finish with. Melted
meat glaze, the juice of ¼ lemon and 50 gm. Bone marrow cut into small slices or dices
and poached. This sauce is especially suitable for serving with grilled red meats.
Sauce Bourguignonne: Reduce red wine in a pan with sliced shallots, a few parsley stalks, a
bay leaf, small sprig of thyme and mushroom trimming ½. Pass through a fine strainer. Finish
at the last moment with frozen butter and a little cayenne. This sauce is especially
suitable for serving with egg and dishes designated A’ La Bourguignonne.
Sauce Diable: Place white wine in a pan. Add chopped shallots and reduce by 2/3. Add sauce
demi- glaze and allow to simmer for a few minutes then season the sauce with cayenne
pepper. This sauce is especially suitable for serving with grilled chicken.
Sauce Piquante: Place white wine and the same amt of vinegar in a pan with chopped shallot,
reduce by ½., Add sauce Espagnole, bring to the boil and simmer gently, skimming as
necessary for 10 min. Remove from the heat and finish with 2 tbsp. of chopped gherkins,
tarragon, chervil and parsley. This sauce is usually served with boiled, roasted or grilled pork.
Sauce Poivrade: Heat oil in a pan, add a mirepoix comprising of. Carrots, onion, little parsley
stalks, a pinch of thyme and a crushed bay leaf and cook until lightly colored. Moisten
with vinegar and marinade and reduce by 2/3. Add sauce Espagnole and allow
simmering gently for 45 min. A little before passing the sauce add crushed peppercorns and
pass through a sieve then add some of the marinades again. Bring to the boil, skim and
carefully simmer for approx. 35 min. so as to reduce the sauce to the required quantity. Pass
and finish with butter.
Sauce Madeira: Reduce sauce demi-glaze until slightly thickened. Remove from the heat and
add Madeira wine Pass through a fine strainer and do not reboil.
Sauce au Porto: This is prepared in the same way as Madeira replacing the Madeira wines with
Port wine.
Sauce Robert: Heat butter in a pan, add finely chopped onion and cook without coloring.
Moisten with white wine and reduce by 2/3. Add sauce demi-glaze and simmer gently
for 10- min. Pass the sauce through a fine strainer and finish away from the heat with a pinch
of sugar and some English mustard diluted with a little water. This sauce is usually
served to accompany grilled pork.
Sauce Vin rouge: Heat butter, add the finely cut mirepoix and cook to a light brown color;
moisten with good quality red wine and reduce by ½. Add some crushed garlic and
Espagnole; skim & simmer carefully for 12-15 minutes. Pass through a fine strainer and
finish with butter, a little anchovy essence and a little cayenne pepper. This sauce is
especially suitable for serving with fish.
Sauce Matelote: Place red wine court – bouillon in a pan with mushroom trimmings. Reduce
by two-thirds and then add Espagnole. Simmer gently for a few mins and pass through a
fine strainer. Finish the sauce with of and lightly season with cayenne pepper.
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4. DERIVATIVES OF HOLLANDAISE SAUCE
Sauce Choron: Prepare a Sauce Béarnaise, omitting the final addition of tarragon and chervil
and keeping it fairly thick, add up a quarter of its volume of tomato puree which has been
well concentrated or reduced in order that the addition will not alter the consistency of the
sauce.
Sauce Foyot: Prepare a Sauce Béarnaise, keeping it fairly thick and finish with melted meat
glaze added little at a time.
Sauce Maltaise: Prepare a Sauce Hollandaise and at the last moment add the juice of 2
oranges (reduced) and a good pinch of grated zest goes well with asparagus.
Sauce Paloise: Prepare a Béarnaise but while doing this replace the principle flavouring of
tarragon with the same quantity of mint in the reduction of white wine and vinegar and
replace the chopped tarragon with chopped mint at the final stage.
Sauce Mousseline(Chantilly): Prepare Sauce Hollandaise and at the last moment
carefully mix in. stiffly whipped cream.
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SELF-CHECK
Directions:
Enumeration
List down your answer of the following questions and write it on each space provided.
After answering this Self-check 2.3-3, compare your answers on the answer key.
Page 50 of 59
THE PRINCIPLES OF SAUCE MAKING
Sauces add flavor, texture, moistness, viscosity, and eye appeal to a dish. They help pull
together the various elements of a plate and make it whole. Sauces add contrasting or
complimentary favors and colors to a plate thereby keeping the dish interesting and appealing
throughout the dining experience.
SAUCE VARIATIONS
Sauces are the melding of ingredients including stocks, wine, aromatics, herbs and dairy
into a harmonious taste. Most small sauces are based on the principle of reduction; cooking
down various liquids with aromatics, wine, and herbs, to meld, concentrate, and balance the
flavor and consistency. This method is used to create a simple jus by deglazing the pan from a
roast and enhancing its flavor with aromatic vegetables, stock, and seasoning.
French Grande Sauces (also known as mother sauces) including espagnole, béchamel, and
velouté are roux-based sauces prepared with stock or milk as their liquid. These sauces
incorporate aromatics including onions, celery, and carrots (depending on the sauce) that are
sautéed to either a translucent stage, or browned further for color and flavor. A sachet d’epice is
added for seasoning. They are not salted but seasoned when incorporated into other
preparations. Secondary sauces are derived from a mother sauce including a demi-
glace, Allemande, or supreme. These sauces are further reduced with added ingredients of
cream, stock, wine, or aromatics
CLASSIC FRENCH MOTHER SAUCES
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From the grande and secondary sauces, small sauces or derivatives, along with pan
sauces, are prepared by incorporating any combination of ingredients. Most small sauces are
based on the principle of reduction, or cooking down various liquids with aromatics, wine, and
herbs, to meld, concentrate, and balance the flavor.
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SMALL & DERIVATIVE SAUCES
Flavor Base -Small sauces and pan sauces use aromatics of sautéed shallots, garlic or
mushrooms. Some techniques combine the aromatics with wine or spirits and cook
down the liquid to concentrate the flavors. Spices and herbs are added to the
reduction as it is cooking, but fresh herbs are usually added at the end of the process to
preserve their fresh color and flavor. Gastrique sauces start with a base of caramelized sugar
deglazed with wine, vinegar or citrus juices to create a sweet and sour flavor profile.
Deglaze & Reduce - When preparing a pan sauce for a sautéed item, use the pan that the item
was sautéed in, and add the garnish ingredients to the pan. The pan is then deglazed
with wine, brandy or other spirits, and the liquid is reduced, or cooked down, by ¾ volume
or au sec, a French term for almost completely dry. Depending on the volume of
production, this may take a short period of time, as in a pan sauce, or it may take
much longer for a larger quantity.
Grande Sauce - A prepared sauce of demi-glace, jus lié, or velouté is added at this stage. A
highly concentrated stock can be used as a substitute. It is cooked down again to adjust the
flavors, seasonings, and consistency. Sometimes the consistency requires adjustment with slurry
of refined starch.
Additional Flavors - Fortified wines such as sherry, port and Madeira are often added towards
the end of the cooking process because their flavors dissipate under prolonged
heat. Fresh herbs are added at this stage. Again the consistency, seasonings and flavors
should be evaluated to determine whether further adjustment is needed.
Monter au Beurre - Finishing a sauce with a little butter, cream, or yogurt, enriches the sauce,
will smooth out the acidity, and provides sheen to the sauce. When using a stock
instead of a prepared sauce as the base, the addition of butter or cream helps thicken it.
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• Thin sauces release aromas that are more immediately noticed by the sense of smell
• Thickening agents obstruct the flavor of a sauce requiring more salt and seasoning
• Thickened sauces tend to linger on the tongue longer and prolong the flavor better than
thin sauces
Too Thin? - If the consistency of a sauce is too thin or too weak it can be adjusted by reducing
the sauce on the stove. Other alternatives include adding more thickening agent, cream, a
swirl of butter, or a liaison of egg yolk and cream.
Too Thick? - If it is too thick it can be thinned with a little water, stock or other liquid. Be
careful to taste and adjust seasoning. Thinning with water will dilute the flavor so it is
normally not recommended except in the case where it may be too intense. Sauces that sit in
a steam table will evaporate over time becoming too thick or salty; in this situation it may be
appropriate to adjust with water.
Butter - A little butter swirled on the surface will help prevent this. When using this technique,
the sauce may appear greasy as it sits. The proper technique for ladling the sauce out is not
to stir it. Rather, dip the ladle directly into the sauce and lift the ladle directly up to minimize
the amount of butter on the surface of the sauce.
Parchment Paper – make a cartouche of “false lid” out of parchment, butter it, and place it
directly on the surface of the sauce.
Plastic Wrap - Other methods for preventing a skin include placing plastic wrap or parchment
paper directly on the surface of the sauce so no air gap is present to dry out the surface.
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SELF-CHECK
Directions:
Enumeration
List down your answer of the following questions and write it on each space provided.
After answering this Self-check 2.3-4, compare your answers on the answer key.
Page 55 of 59
STORING STOCKS, SOUPS AND SAUCES
The advance preparation and freezing of stocks, soups and sauces is a valuable aid to
kitchen economy; vegetables can be preserved in a useful form when they are cheap, stock can
be kept safely, and much time can be saved in the final preparation of cheap meals. Read about
such dishes: stock and bouillon, thick soups, basic sauces, meat sauce, tomato sauce and puree,
fruit sauces.
Stocks and soups
All stock and soup for freezing should be cooled quickly, and all surplus fat should be removed
as this separates during storage. Pack in watertight containers allowing 1/2 inch headspace for
wide-topped containers and 3/4 inch headspace for narrow-topped containers.
Soup may also be stored in blocks if freezer space is limited. These blocks should be prepared by
freezing the liquid in loaf tins or freezer boxes lined with foil, the solid blocks being wrapped in
foil for storage.
Sauces
Sweet and savoury sauces may be frozen, either in a basic form such as white sauce to be used
later with other ingredients, or in complete form ready for immediate use. Mayonnaise and
custard sauces do not freeze well; the ingredients freeze at different rates and give
unsatisfactory results.
Sauces may be stored in ice cube form, or in 'bricks', using the same method as for stock and
soups.
Stock and bouillon
Preparation and packing
Prepare stock or bouillon from meat, poultry, bones and/or vegetables. Strain, cool and remove
fat. To save freezer space, concentrate until liquid is reduced by half. Pack in brick or ice cube
form, or in containers leaving 1 inch head-space.
Thawing and serving Heat gently over direct heat and use as required.
Storage time 1 month.
Thick soups
Preparation and packing Prepare soup to basic recipes, but use cornflour if a thickening agent is
required. Porridge oats may be used for meat soups. But rice flour gives a glutinous result. Do
not add rice, pasta, barley or potatoes. Milk and cream are better added when soup is reheated.
Pack in brick form, or in containers, leaving 1 inch headspace.
Thawing and serving Heat in a double boiler if curdling is likely to occur, otherwise over direct
heat, stirring well for smoothness.
Storage time 2 months.
Special notes: Soup tends to thicken during storage. It is better to season after thawing.
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Corn flour should be used instead of flour when thickening is required to avoid curdling on
reheating. Sauces of this type are best packed into waxed or rigid plastic containers in 1/2-pint
and 1-pint quantities.
Thawing and serving
Reheat in a double boiler, stirring well for smoothness, and make required additions.
Storage time 1 month.
Meat sauce
Preparation and packing Sauces for serving with pasta, such as Spaghetti Sauce containing meat,
freeze very well. After cooking, cool thoroughly, pack into containers in useable quantities.
Thawing and serving Heat gently in a double boiler, adjusting seasonings.
Storage time 1 month.
Fruit sauces
Preparation and packing Fruit sauces can be made from sieved fresh fruit, or fruit stewed in a
little water, sieved and sweetened to taste. Sauces can also be made from fruit juice, sweetened
and thickened with corn flour. These should be packed into small containers or ice cube trays,
the cubes being wrapped in foil for storage.
Thawing and serving Thaw in the container in the refrigerator for 2 hours, to serve cold.
Alternatively, heat in double boiler, stirring gently.
Storage time 12 months.
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SELF-CHECK # 2.4-1
Directions:
Answer the question below and write it on each space provided. After answering
this Self-check 2.4-1, compare your answers on the answer key.
Page 58 of 59
REFERENCES
https://www.theculinarypro.com/stocks-soups-and-sauces-1
https://foodsafetyhelpline.com/what-are-flavouring-agents-what-do-fssai-regulations-
say/#:~:text=Flavouring%20agents%20are%20key%20food,flavours%20that%20imitate
%20natural%20flavours.
https://www.tablespoon.com/posts/types-of-seasonings
https://www.foodnetwork.com/how-to/articles/how-to-make-chicken-stock-a-step-by-
step-guide
https://www.campbellsoup.co.uk/blog/what-are-different-soup-types/
https://www.brit.co/soups-around-the-world-recipes/
https://www.mashed.com/37875/mistakes-everyone-makes-cooking-soup/
https://ueat.utoronto.ca/the-student-kitchen/kitchen-basics-techniques/glossary-
common-culinary-terms/
https://www.thekitchn.com/5tips-for-makin-159367
https://fairygodboss.com/articles/organizational-
skills#:~:text=Teamwork%20Organizational%20Skills&text=These%20are%20vital%20org
anization%20skills,you%20know%20how%20to%20manage.
http://www.sbccd.org/~/media/Files/SBCCD/District/EHS/Codes%20of%20Safe%20Prac
tices/Clerical.pdf
https://thecookful.com/10-techniques-making-quick-soups/
https://guide.michelin.com/hk/en/hong-kong-region/hong-kong/article/dining-in/the-5-
mother-sauces-of-french-cuisine
https://stellaculinary.com/content/thickening-agents-sauces-and-soups-reviewed
https://setupmyhotel.com/train-my-hotel-staff/chef-training/786-derivatives-of-basic-
mother-sauce.html
https://www.theculinarypro.com/principles-of-sauce-making
http://fdrrecipes.com/22-recipes/soups-and-stews/305-stocks-soups-and-sauces.html
https://www.epicurious.com/recipes/food/views/basic-hollandaise-sauce-101868
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