CORDILLERA QUEST

Center for Complementary Education and Social Work Services, Inc.

IC-15 Betag, Km.6, La Trinidad, Benguet, Philippines
Tel/Fax (074) 422-6322/ Email Add: [email protected]

LEARNING MODULE IN
KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION

SUBJECT CODE: HPC 101

PERIOD: First Semester
S.Y. 2020-2021
COMPILED BY: Jerrylyn L. Argabis

STUDENT NAME:
 UNIT 5
LESSON 5.1 STOCKS
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 produce,
or intensely flavored with a single ingredient, such as mushrooms, tomatoes, or leeks.

Stock versus broth

Many cooks and food writers use the terms broth and stock interchangeably. In 1974, James
Beard wrote emphatically that stock, broth, and bouillon "are all the same thing".
While many draw a distinction between stock and broth, the details of the distinction often differ.
One possibility is that stocks are made primarily from animal bones, as opposed to meat, and therefore
contain more gelatin, giving them a thicker texture. Another distinction that is sometimes made is that
stock is cooked longer than broth and therefore has a more intense flavor. A third possible distinction is
that stock is left unseasoned for use in other recipes, while broth is salted and otherwise seasoned and
can be eaten alone.
In the United Kingdom, "broth" can refer to the liquid in a soup which includes solid pieces of
meat, fish, or vegetables, whereas "stock" would refer to the purely liquid base. Traditionally, according
to this definition, broth contained some form of meat or fish; however, nowadays it is acceptable to refer
to a strictly vegetable soup as a broth.

French terms used for stocks:

 Fond- meaning base, is a fitting definition for these liquids because they are the foundation of
many different food preparations.
 Broth- is usually made from simmered meats.
 Stock- is made from the bones.
 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, and nage, meaning to swim, refers to
cooking ingredients in a court bouillon, and is often associated with shellfish.

INGREDIENTS:
1. Bones
Bones are the major ingredient of stocks (except water, of course). Most of the flavor and body of stocks
are derived from the bones of beef, veal, chicken, fish, and pork.
The kinds of bones used determine the kind of stock
Chicken stock – is made from chicken bones
White stock – is made from beef of veal bones or a combination of the two. Chicken bones or
even pork bones are sometimes added in small quantity.
Brown stock – is made from beef or veal bones that have been browned in an oven.
Fish stock – is made from fish bones and trimmings left over after filleting. Bones from lean
white fish give the best stock.
Lamb, game, turkey, and other stocks have specialized uses.
Fumet – is often used for a flavorful fish stock, especially one made with wine.
2. Meat
Because of its cost, meat is rarely used in stock making any more. (Exception: Chicken hearts and
gizzards are often used in chicken stock).
3. Mirepoix
Aromatic vegetables are the second most important contributors of flavor to stocks.
Mirepoix is a combination of onion, carrots, and celery. It is a basic flavoring preparation that is used in
all areas of cooking, not only for flavoring stocks but also for sauces, soups, meats, poultry, fish, and
vegetables.
A white mirepoix is made without carrots; it is used when it is necessary to keep the stock as colorless as
possible.
Mushroom trimmings may be added to white mirepoix. It is a good idea to include leeks in the mirepoix
in place of part of the onions.
Mirepoix is a combination of onion, carrots, and celery. It is a basic flavoring preparation that is used in
all areas of cooking, not only for flavoring stocks but also for sauces, soups, meats, poultry, fish, and
vegetables.
A white mirepoix is made without carrots; it is used when it is necessary to keep the stock as colorless as
possible.
Mushroom trimmings may be added to white mirepoix. It is a good idea to include leeks in the mirepoix
in place of part of the onions.
4. Acid Products
Acids help dissolve connective tissues. Thus, they are sometimes used in stock making to extract flavor
and body from bones.
Tomato products – contribute flavor and some acid to brown stocks. They are not used for white stocks
because they would give an undesirable color.
Wine – it is occasionally used, especially for fish stocks. Its flavor contribution is probably more
important than its acidity.
5. Scraps and Leftovers
Scraps may be used in stocks if they are clean, wholesome, and appropriate to the stock being made.
6. Seasonings and Spices
Salt – is usually not added in making stocks. Stocks are never used as is but are reduces, concentrated,
and combined with other ingredients. If salt were added, it might become too concentrated.
Herbs and spices – should be used only lightly. They should never dominate a stock or have a
pronounced flavor. These are usually tied in a cheesecloth bag called sachet bag.
Bouquet garni – is an assortment of fresh herbs and other aromatic ingredients tied in a bundle with
string. A basic bouquet garni contains pieces of leek and celery, thyme sprigs, bay leaf, and parsley
stems.
CLASSIFICATION OF MAJOR STOCKS:
There are four major stocks which meat soups; sauces and gravies are made:
1. Brown stock – is made from chicken, veal, beef, or game bones and vegetables, all of which
are caramelized before being simmered in water with seasonings. The stock has a rich, dark
color.
2. White stock – is made by simmering chicken, veal or beef bones in water with vegetables and
seasoning. The stock remains relatively colorless during the cooking process.
3. Chicken stock – is derived from cooked fowl and poultry. When necessary, chicken parts like
backs, and wings maybe more economical to use.
4. Fish stock and a Fumet – are made by slowly cooking fish bones or crustacean’s shells and
vegetables without coloring them. For a fumet, wine and lemon juice are also added. The
resulting stock or fumet is a strongly flavored, relatively colorless liquid.
Ingredient Proportion
The proportions are basic, effective, and widely used.
Bones – 50 percent
Mirepoix – 10 percent
Water 100 percent
WHITE STOCK

1 gallon 4 liters

Bones 5-6 lb 2.5-3 kg

Mirepoix 1 lb 500g
Water 5 – 6 qt 5-6 L
Sachet 1 1

BROWN STOCK
 1 gallon 4 liters

Bones 5-6 lb 2.5-3 kg

Mirepoix 1 lb 500g
Tomato product 8 oz 250 g
Water 5 – 6 qt 5-6 L
Sachet 1 1

FISH STOCK

1 gallon 4 liters

Bones 4-6 lb 2-3 kg

Mirepoix 8 oz 250g
 Water 1 gal 4L
White wine 8 oz 250 ml
Sachet 1 1

INGREDIENTS FOR VEGETABLE STOCK

Vegetable stocks, made without any animal products, play an important role in vegetarian cooking and
are also used in more traditional kitchens in response to customers’ requests for light, healthful dishes.
The basic ingredients for vegetable stocks are vegetables, herbs and spices, water, and sometimes, wine.
Ingredients and proportions can vary greatly. If you want a particular flavor to predominate, use a larger
quantity of that vegetable. For a more neutral, all-purpose vegetable stock, avoid strong-flavored
vegetables and use more balanced proportions of the various ingredients.
GUIDELINES
Starchy vegetables such as potatoes, sweet potatoes, and squash make a stock cloudy. Use them only if
clarity is not important.
Some vegetables, especially strong-flavored ones, are best avoided. Brussels sprouts, cauliflower, and
artichokes can overwhelm a stock with a strong flavor or odor. Dark-green leafy vegetables, especially
spinach, develop an unpleasant flavor when cooked for a long time. Beets turn a stock red.
Cook long enough to extract flavors, but not so long that flavors are lost. Best cooking times are 30 to 45
minutes.
Sweating the vegetables in a small amount of oil before adding water gives them a mellower flavor, but
this step can be omitted.
PROCEDURE
Making stock may seem, at first glance, to be a simple procedure. However, many steps are involved,
each with a rather complicated set of reasons.
Blanching bones
The purpose of blanching bones is to rid them of some of the impurities that cause cloudiness. The
bones of young animals, especially veal and chicken, are highest in blood and other impurities that cloud
and discolor stocks. Fish bones, at any rate, are not blanched because of their short cooking time.
1. Rinse bones in cold water.
This washes off blood and other impurities from the surface. It is especially important if the
bones are not strictly fresh.
2. Place bones in a stock pot or steam-jacketed kettle and cover with cold water.
Impurities dissolve more readily in cold water. Adding hot water would retard
extraction.
3. Bring the water to a boil.
As the water heats, impurities solidify (coagulate) and rise to the surface as scum.
4. Drain the bones and rinse them well.
 The bones are now ready for the stock pot.
PRINCIPLES OF STOCK MAKING
 Start the stock in cold water
 Simmer the stock gently
 Skim the stock frequently
 Strain the stock carefully
 Cool the stock quickly
 Store the stock properly
 Degrease the stockpot
REDUCTION AND GLAZES
Stocks are concentrated by boiling or simmering them to evaporate part of the water. This is called
making a reduction or reducing.
 Reduction – is an important technique in sauce making and in many other areas of cooking,
because it produces a more flavorful product by concentrating it. A reduced stock also has more
body, because the gelatin in concentrated.
 Glaze – or, in Frenc, glace (glahss) is a stock that is reduced until it coats the black of a spoon. It
is so concentrated – reduced by ¾ or more-that it is solid and rubbery when refrigerated. Are
used as flavorings in sauce making and in some meat, poultry, fish and vegetable preparations.
Only small amounts are needed because they are so concentrated.
KINDS OF GLAZES
Meat Glaze or Glace de Viande (glahss duh vee awnd) – is a gelatinous reduction of brown stock.
Chicken Glaze or Glace de Volaille (glahss duh voh lye) – made from chicken stock.
Fish Glaze or Glace de Poisson (glahss duh pwah sohn) – made from fish stock
PROCEDURE FOR PREPARING GLAZES
Reduce the stock over moderate heat.
Skim the surface frequently.
When reduced by half to two-thirds, strain to a smaller, heavy saucepan and continue to reduce over
lower heat until it is syrupy and coats a spoon.
Pour into containers, cool, cover, and refrigerate.
Glazes will keep for several weeks or longer if properly stored. They may also be frozen.
CONVENIENCE BASIS
The cost, both in time and materials, of making stocks in modern kitchen has led to the wide-spread use
of concentrated convenience products known as bases.
Many bases are made primarily from salt, however – an expensive way to buy salt, we might add. Avoid
products that list salt first. The best way to judge the quality of a base is to dilute it and compare its
flavor to that of a well-made stock.
USING BASES
Bases can be improved with little labor by simmering the diluted or made-up product for a short time
with some mirepoix, a sachet, and a few bones or meat trimmings if possible.
Bases are also added to stocks to supplement them when only a small quantity of stock is on hand. Using
bases requires taste and judgment, just as other areas of cookery do. There is no substitute for a well-
made stock. But it is also true that a good base may be better than a poorly made stock.
Other regional varieties include:

 Dashi is a fish stock in Japanese cooking made by briefly cooking fish flakes

called katsuobushi with kelp in nearly boiling water.
 Glace viande is stock, usually made from veal, that is highly concentrated by reduction.
 Ham stock, common in Cajun cooking, is made from ham hocks.
 Master stock is a Chinese stock used primarily for poaching meats, flavored with soy sauce,
sugar, ginger, garlic, and other aromatics.
 Prawn stock is made from boiling prawn shells. It is used in Southeast Asian dishes such
as laksa.
 Remouillage is a second stock made from the same set of bones.
 Bran stock is bran boiled in water. It can be used to thicken meat soups, used as a stock for
vegetable soups or made into soup itself with onions, vegetables and molasses.
LESSON 5.2 SAUCES
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing
other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and
visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the
oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans;
while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.
Sauces need a liquid component. Sauces are an essential element in cuisines all over the world.
Sauces may be used for sweet or savory dishes. They may be prepared and served cold,
like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm
like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook,
especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire
sauce, HP Sauce, soy sauce or ketchup. Sauces for salad are called salad dressing. Sauces made
by deglazing a pan are called pan sauces.
 A chef who specializes in making sauces is called a saucier.

CUISINES
British
In traditional British cuisine, gravy is a sauce used on roast dinner. The sole survivor of the
medieval bread-thickened sauces, bread sauce is one of the oldest sauces in British cooking. Apple
sauce, mint sauce and horseradish sauce are used on meat (usually
on pork, lamb and beef respectively). Redcurrant jelly, mint jelly, and white sauce may also be
used. Salad cream is sometimes used on salads. Ketchup and brown sauce are used on fast-food type
dishes. Strong English mustard is also used on various foods, as is Worcestershire sauce. Custard is a
popular dessert sauce. Other popular sauces include mushroom sauce, marie rose sauce (as used in a
prawn cocktail), whisky sauce (for serving with haggis), Albert sauce (horseradish sauce to enhance
flavour of braised beef) and cheddar sauce (as used in cauliflower or macaroni and cheese). In
contemporary British cuisine, owing to the wide diversity of British society today, there are also many
sauces that are of British origin but based upon the cuisine of other countries, particularly former
colonies such as India.
Caucasian

 Ajika is a spicy hot sauce originating in Abkhazia, widely used in Georgian cuisine and found
also in parts of Russia, Turkey, and Azerbaijan.
 Ships (sauce) is a traditional sauce of Circassian cuisine, made on a base of meat broth with
pounded garlic, pepper, and sour milk or cream.
 Tkemali is a tart and savoury traditional Georgian sauce of cherry plums in combination with
various spices, including garlic, pennyroyal, coriander, dill, and chili.
Chinese
There are many varied cuisines in China, but many of them compose dishes from sauces including
different kinds of soy sauce, fermented bean paste including doubanjiang, chili sauces, oyster sauce, and
also many oils and vinegar preparations. These ingredients are used to build up a range of different
sauces and condiments used before, during, or after cooking the main ingredients for a dish:

 Braising sauces or marinades (卤水)

 Cooking sauces (调味)
 Dipping sauces (蘸水)
In some Chinese cuisines, such as Cantonese, dishes are often thickened with a slurry
of cornstarch or potato starch and water.
Filipino
Filipino cuisine typically uses "toyomansi" (soy sauce with kalamansi lime) as well as different
varieties of suka, patis, bagoong and banana ketchup, among others.
French
Sauces in French cuisine date back to the Middle Ages. There were many hundreds of sauces in
the culinary repertoire. In cuisine classique (roughly from the end of the 19th century until the advent
of nouvelle cuisine in the 1980s), sauces were a major defining characteristic of French cuisine.
In the early 19th century, the chef Marie-Antoine Carême created an extensive list of sauces,
many of which were original recipes. It is unknown how many sauces Carême is responsible for, but it is
estimated to be in the hundreds. Most of them have been listed in Carême reference cookbook "The art
of French Cuisine in the 19th century" (The French Title: "L'art de la cuisine française au XIXe siècle").
Carême considered the four grandes sauces to be Espagnole, Velouté, Allemande,
and Béchamel, from which a large variety of petites sauces could be composed.
In the early 20th century, the chef Auguste Escoffier refined Carême's list of basic sauces in his
classic Le Guide culinaire, which in the most recent 4th edition that was published in 1921, listed the
foundation or basic sauces as Espagnole, Velouté, Béchamel, and Tomate, Sauce Allemande, which was
mentioned as a preparation of Velouté made with egg yolks, is replaced by Sauce Tomate. One other
sauce-de-base that is mentioned in Le Guide culinaire is Sauce Mayonnaise, which Escoffier wrote was
a sauce Mère akin to the sauces Espagnole and Velouté due to the number of derivative sauces that can
be made.
In A Guide to Modern Cookery, an English abridged translation of Escoffier's 1903 edition of Le
Guide culinaire, Hollandaise was included in the list of basic sauces, which made for a list that is
identical to the list of five fundamental "French Mother Sauces" that is acknowledged by a variety of
sources:

 Sauce Espagnole, a fortified brown veal stock sauce, thickened with a brown roux
 Sauce Velouté, a light stock-based sauce, thickened with a roux or a liaison, a mixture of egg
yolks and cream.
 Sauce Béchamel, a milk-based sauce, thickened with a roux of flour and butter.
 Sauce Tomate, a tomato-based sauce.
 Sauce Hollandaise, an emulsion of butter and lemon (or vinegar), using egg yolk as
the emulsifier.
A sauce which is derived from one of the mother sauces by augmenting with additional ingredients
is sometimes called a "daughter sauce" or "secondary sauce". Most sauces commonly used in classical
cuisine are daughter sauces. For example, béchamel can be made into Mornay by the addition of grated
cheese, and espagnole becomes bordelaise with the addition of reduction of red wine, shallots, and
poached beef marrow.
A specialized implement, the French sauce spoon, was introduced in the mid-20th century to aid in
eating sauce in French cuisine, is enjoying increasing popularity at high-end restaurants.
Indian
Indian cuisines use sauces such as tomato-based sauces with varying spice combinations such
as tamarind sauce, coconut milk-/paste-based sauces, and chutneys. There are substantial regional
variations in Indian cuisine, but many sauces use a seasoned mix of onion, ginger and garlic paste as the
base of various gravies and sauces. Various cooking oils, ghee and/or cream are also regular ingredients
in Indian sauces.
Indonesian
Indonesian cuisine uses typical sauces such as kecap manis (sweet soy sauce), bumbu
kacang (peanut sauce) and tauco, while popular hot and spicy sauces are sambal, dabu-dabu and rica-
rica. Sambal is an umbrella term; there are many, many kinds of sambal.
Italian
Italian sauces reflect the rich variety of the Italian cuisine and can be divided in several
categories including:
Savory sauces used for dressing meats, fish and vegetables
Examples are:

 Besciamella from Tuscany and Emilia-Romagna
 Bagna càuda from Piedmont
 Salmoriglio from Sicily
 Gremolata from Milan
 Salsa verde from Emilia-Romagna and Tuscany
Savory sauces used to dress pasta dishes
There are thousands of such sauces, and many towns have traditional sauces. Among the internationally
well-known are:

 Ragù alla Bolognese from Bologna

 Pesto from Genoa
 Carbonara and amatriciana from Lazio
 Ragù alla Napoletana from Campania

Dessert sauces
  Zabaione from Piedmont
 Crema pasticciera made with eggs and milk and common in the whole peninsula
 "Crema al mascarpone" used to make Tiramisù and to dress panettone at Christmas and common
in the North of the country.
Japanese
Sauces used in traditional Japanese cuisine are usually based on shōyu (soy
sauce), miso or dashi. Ponzu, citrus-flavored soy sauce, and yakitori no tare, sweetened rich soy sauce,
are examples of shōyu-based sauces. Miso-based sauces include gomamiso, miso with ground sesame,
and amamiso, sweetened miso. In modern Japanese cuisine, the word "sauce" often refers
to Worcestershire sauce, introduced in the 19th century and modified to suit Japanese
tastes. Tonkatsu, okonomiyaki, and yakisoba sauces are based on this sauce. Japanese sauce
or wasabi sauce is used on sushi and sashimi or mixed with soy sauce to make wasabi-joyu.
Korean
Korean cuisine uses sauces such as doenjang, gochujang, samjang, aekjeot, and soy sauce.
Latin and Spanish American
Salsas ("sauces" in Spanish) such as pico de gallo (tomato, onion and chili chopped with lemon
juice), salsa cocida, salsa verde, chile, and salsa roja are an important part of many Latin and Spanish-
American cuisines in the Americas. Typical ingredients include chili, tomato, onion, and spices; thicker
sauces often contain avocado.
Mexican cuisine includes sauces which may contain chocolate, seeds, and chiles collectively
known by the Nahua name mole (compare guacamole).
In Argentinian and Uruguayan cuisine, chimichurri is an uncooked sauce used in cooking and as
a table condiment for grilled meat.
Peruvian cuisine uses sauces based mostly in different varieties of ají combined with several
ingredients, most notably salsa huancaína based on fresh cheese and salsa de ocopa based on peanuts or
nuts.
Middle Eastern

 Fesenjān is a traditional Iranian sauce of pomegranates and walnuts served over meat and/or

vegetables which was traditionally served for Yalda or end of winter and the Nowruz ceremony.
 Hummus is a traditional middle eastern sauce or dip. It originated in Egypt, but is considered as
a traditional food of many Arab countries such as Syria and Palestine. It's made of chickpeas and
tahina (sesame paste) and garlic with olive oil, salt and lemon juice.
Thai

 Southeast Asian cuisines, such as Thai and Vietnamese cuisine, often use fish sauce, made from
fermented fish.

UNDERSTANDING SAUCES
 A sauce works like a seasoning. It enhances and accents the flavor of the food; it should not
dominate or hide the food.
 The foundation of a good sauce is a stock that has been skillfully prepared. Hollandaise and
Béarnaise sauce does not require stock
FUNCTION OF SAUCES
 A sauce may be defined as a flavorful liquid, usually thickened, that is used to season, flavor,
and enhance other foods. A sauce adds the following qualities to foods:
 1. Moistness
 2. Flavor
 3. Richness
 4. Appearance (color and shine)
  5. Interest and appetite appeal
THE STRUCTURE OF SAUCES
The major sauces we consider here are made of three kinds of ingredients.
1. A liquid, the body of the sauce
 A liquid ingredient provides the body or base of most sauces. Most classic sauces are built on
five liquids or bases. The resulting sauces are called leading sauces or mother sauces
 White stock (chicken, veal, or fish) – for veloute sauces
 Brown stock – for brown sauce or espagnole (ess pahn yohl)
 Milk – for béchamel
 Tomato plus stock – for tomato sauce
 Clarified butter – for hollandaise
2. A thickening agents
 A sauce must be thick enough to cling lightly to the food. Otherwise, it will just run off and lie in
a puddle in the plate. This doesn’t mean that it has to be heavy and pasty. Starches are still the
most commonly used thickening agents, although they are used less often than in the past.
3. Additional seasoning and flavoring ingredients
 Although the liquid that makes up the bulk of the sauce provides the basic flavor, other
ingredients are added to make variations on the basic themes and to give a finished character to
the sauces.
ROUX
 Roux (roo) – is the principal means used to thicken sauces. It is a combination of equal parts, by
weight, of flour and fat, cooked together to form a paste.
 A good roux is stiff, not runny or pourable. A roux with too much fat is called a slack roux.
FAT
The fats employed for making roux as follows:
 Clarified butter – is preferred for the finest sauces because of its flavor. The butter is clarified
because the moisture content of whole butter tends to gelatinize some of the starch and makes the
roux hard to work.
 Margarine – is widely used in place of butter because of its lower cost. However, its flavor is
inferior to butter, so it does not make as fine a sauce. The quality of margarine varies from brand
to brand.
 Animal fats – such as chicken fat, beef drippings, and lard, are used when their flavor is
appropriate to the sauce. Thus, chicken fat can be used for chicken veloute, and beef drippings
can be used for beef gravy.
 Vegetable oil and shortening – can be used for roux but, because they add no flavor, they are
not preferred. Solid shortening also has the advantage of having a high melting point, which
gives it an unpleasant fuzzy feeling in the mouth. It is best reserved for the bakeshop and the fry
kettle.

Stages of a Roux
 White Roux- A white roux retains its initial color and is only cooked slightly to remove any
starchiness from the roux.
 Blond Roux- A blonde roux is caramelized slightly to give it a darker blonde color.
 Brown Roux– A brown roux is cooked until almost burnt and highly caramelized, it also has a
nice nutty flavor to it.

1)     White Roux- The mixture of the fat and flour is cooked just for 2-3 minutes on medium flame, the
raw flavor of the flour is just cooked out while maintaining the white color of the mixture and without
developing any toasted aroma. This roux is used in white sauce preparation such as béchamel because of
the color. All milk based sauces are made with white roux.

2)     Blond or Blonde Roux- Also called as yellow roux or golden roux. Blonde roux is cooked for 3-5
minutes, thus caramelizing it and giving it a dark blonde color. This roux is used in making of veloute
and other sauces which require golden texture. This is the most common roux used in culinary
preparations because of its balanced flavor and taste also blond roux has excellent thickening power in
comparison to brown roux.

3)     Brown Roux- This roux is cooked for 8-10 minutes until the mixtures develops dark brown nutty
color which has more pronounced and sharper aroma. The thickening power of brown roux is less
because of the cooked flour and hence the quantity required is more in sauce making. This roux is used
in brown sauce preparation such has espagnole and other brown gravies.

FLOUR
The thickening power of flour depends, in part, on its starch content. Bread flour has less starch and
more protein than cake flour. Flour is sometimes browned dry in the oven for use in brown roux.
Heavily browned flour has only one-third the thickening power of unbrowned flour. Wheat flour also
contains proteins and other components.
STARCHES AS THICKENERS
1. Starches are the most common and most useful thickeners for sauce making. Flour is the principal
starched used.
2. Starches thicken by gelatinization, it is the process by which starch granules absorb water and swell to
many times their original size.
3. Starch granules must be separated before heating in liquid to avoid lumping. If granules are not
separated, lumping occurs because the starch on the outside of the lump quickly gelatinizes into a
coating that prevents the liquid from reaching the starch inside.
Starch granules are separated into two ways:
a. Mixing the starch with fat. This is the principle of the roux and beurre manie.
b. Mixing the starch with a cold liquid. This is the principle used for starches such as cornstarch. It can
also be used with flour. A mixture of raw starch and cold liquid is called slurry.
OTHER THICKENING AGENTS
 Starches
1. Beurre Manie – is a mixture of equal parts soft, raw butter and flour worked together to form
a smooth paste. It is used for quick thickening at the end o cooking, to finish a sauce.
To use, drop very small pieces into a simmering sauce and stir with a whip until smooth.
Repeat until desired consistency is reached. Simmer just a few minutes more to cook the flour,
and then remove from the fire.
2. Whitewash – is a thin mixture of flour and cold water. Sauces made with whitewash have
either as good a flavor nor as fine a texture as those made with roux. Whitewash is not
recommended for use.
 3. Cornstarch – produces a sauce that is almost clear, with a glossy texture.
4. Arrowroot - derived from the roots of several tropical plants, is similar in texture, appearance
and thickening power to cornstarch and is used in exactly the same manner.
5. Waxy maize – is used for sauces that are to be frozen. Flour and other starches break down
and lose their thickening power when frozen. Waxy maize does not. It is handled like cornstarch.
6. Pregelatinized or instant starches – have been cooked, or gelatinized, then redried. Thus,
they can thicken a cold liquid without heating. These starches are rarely used in sauce making
but are frequently used in the bakeshop.
7. Bread crumbs – and other crumbs will thicken a liquid quickly because they have already
been cooked, like instant starches. Bread crumbs may be used when smoothness of texture is not
desired.
8. Vegetable purees, ground nuts, and other solids – A simple tomato sauce is basically a
seasoned vegetable puree. The sauce gets its texture from the thickness of the main ingredient.
No additional thickener is needed.
EGGYOLK AND CREAM LIAISON
 An egg yolk has the power to thicken a sauce slightly due to coagulation of egg proteins when
heated. Caution must be used when thickening the egg yolks because of the danger of curdling.
 Egg yolks have only a slight thickening power. The liaison, which is a binding agent made of
cream and egg yolks, is used primarily to give richness of flavor and smoothness of texture to a
sauce and only secondarily to give a slight thickening.
REDUCTION
 Simmering a sauce to evaporate some of the water thickens the sauce because only the water
evaporates, not the solids. As the solids become more concentrated, the sauce becomes thicker.
This technique has always been important for finishing sauces.
 Use caution when reducing stock-based sauces. If such a sauce is reduced too much, the
concentration of gelatin may give it a gluey or sticky texture, and it will congeal quickly on
plates.
FINISHING TECHNIQUES
 1. Reduction – as sauces cook, moisture is released in the form of steam. As steam escapes, the
remaining ingredients concentrate, thickening the sauce and strengthening the flavors. Sauces are
often finished by allowing them to reduce until the desired consistency is reached.
 2. Straining – smoothness is important to the success of most sauces. They can be strained
through either China cap lined with several layers of cheese cloth or a fine mesh chinois.
 3. Monter au Beurre (Mohn-tay ah burr) – is the process of swirling or whisking whole butter
into a sauce to give it shine, flavor and richness.
SAUCE FAMILIES
 Leading or Mother Sauces
Three Basic building blocks of sauce cookery
liquid + thickening agent = leading sauces
leading sauces + additional flavorings = small
sauces
To these five sauces, we add one more: fond lie, meaning “thickened stock”. It is sometimes used in
place of espagnole.
 brown stock + cornstarch = fond lie
Note: roux is not used in all tomato sauces, as tomato puree is naturally thick

Liquid Thickening Agent Leading sauces

Milk + white roux = Bechamel sauce

White stock (veal, + White or blond roux = Veloute
chicken, fish)
Brown stock + brown roux = Brown sauce of espagnole

Tomato plus stock + (Optional roux) = Tomato sauce

Butter + egg yolks = Hollandaise

WHITE SAUCES
 Bechamel or cream sauce – derived from milk and or cream with the addition of white roux.
This sauce is used with all types of vegetables and creamed dishes, including soups, fish, poultry,
and dairy products.
Thin sauce – 1 tbsp butter and flour per 1 cup of milk
Medium sauce – 2 tbsp butter and flour per 1 cup of milk
Thick sauce – 3 tbsp butter and flour per 1 cup of milk
 Veloute sauce – are made with light stocks (chicken, veal, and fish) thickened with light roux
BROWN SAUCES
– use dark stocks as their liquid base
 Espagnole and fond lie – are made from dark stocks thickened with brown roux or cornstarch
RED SAUCES
– are tomato based, and the stock is really subordinate to the juices of the tomato both flavor and the
body of the sauce
 Tomato sauce – is made from light stock and tomatoes and possibly thickened with roux
BUTTER SAUCES
 Hollandaise and Béarnaise – use melted butter as the liquid and egg yolks as the thickener
SMALL SAUCES
 The major leading sauces – béchamel; veal, chicken, and fish veloutes; and espagnole – are
rarely used by themselves as sauces. They are more important as the bases for other sauces,
called small sauces.
1. Secondary leading white sauces
Three main small sauces: these are really finished sauces
Allemande
Supreme (cream + chicken veloute),
White wine sauce
2. Demiglaze (espagnole)
It is a half brown sauce plus half brown stock, reduced by half. In French it is known as demi-glace.
3. Hollandaise and Béarnaise
These are essentially two variations of the same kind of sauce, with different flavorings. Each has its
own small family of small sauces.
STANDARDS OF QUALITY FOR SAUCES
1. Consistency and body
 Smooth, with no lumps.
 Not too thick or pasty, but thick enough to coat the food lightly.
2. Flavor
 Distinctive but well-balanced flavor.
 Proper degree of seasoning
 No starchy taste
3. Appearance
 Smooth, with a good shine
 Good color for its type (rich, deep brown for brown sauce, pale ivory for veloute, white – not
gray – for cream sauce.
OTHER SAUCES
1. Simple and Compound Butter – including simple browned butter as well as butter combined with
different flavorings.
2. Pan gravies – is made directly in the pan used to roast the poultry, beef, lamb or pork that the gravy
will accompany. It is a liquid thickened with a roux.
3. Pan Sauces – sauces served with sautéed meats, poultry or fish are often made directly in the sauté
pan in which the dish was cooked.
4. Miscellaneous hot sauces – which are not made like any of the five basic sauces. These include such
items as raisin sauce (for ham) and sour cream sauce.
5. Miscellaneous cold sauces – include not only sauces for meats, but also vinaigrettes, mayonnaise,
and their variations.
BUTTER SAUCES
The fifth leading sauce is hollandaise. Hollandaise and its cousin béarnaise are unlike the sauces because
their major ingredient is not stock or milk but butter.
1. Melted butter
 This is the simplest butter preparation of all, and one of the most widely used, especially as
dressing for vegetables.
2. Clarified butter
 Butter consists of butterfat, water, and milk solids. It is purified butterfat, with water and milk
solids removed. It is used in sautéing, because the milk solids of unclarified butter would burn at
such high temperatures.

3. Brown butter
  Known as beurre noisette (burr nwah zett) in French, this is whole melted butter that has been
heated until it turns light brown and gives off a nutty aroma. It is usually prepared at the last
minute and served over fish, white meat, eggs and vegetables.
4. Black Butter
 Also known as, beurre noir (burr nwahr), is made like brown butter but heated until it is a little
darker, and it is flavored with a few drops of vinegar.
 
LESSON 5.3 SOUPS
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 veloutés 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, pulse soups like split pea, cold soups and
other styles.
HISTORY
Evidence of the existence of soup can be found as far back as about 20,000 BC. Boiling was not
a common cooking technique until the invention of waterproof containers (which probably came in the
form of clay vessels). Animal hides and watertight baskets of bark or reeds were used before this. To
boil the water hot rocks were used. This method was also used to cook acorns and other plants.
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.
In the US, the first colonial cookbook was published by William Parks in Williamsburg,
Virginia, in 1742, based on Eliza Smith's The Compleat Housewife; or Accomplished Gentlewoman's
Companion, and it included several recipes for soups and bisques. A 1772 cookbook, The Frugal
Housewife, contained an entire chapter on the topic. English cooking dominated early colonial cooking;
but as new immigrants arrived from other countries, other national soups gained popularity. In
particular, German immigrants living in Pennsylvania were famous for their potato soups. In 1794, Jean
Baptiste Gilbert Payplat dis Julien, a refugee from the French Revolution, opened an eating
establishment in Boston called "The Restorator", and became known as the "Prince of Soups". The first
American cooking pamphlet dedicated to soup recipes was written in 1882 by Emma Ewing: Soups and
Soup Making.
Portable soup was devised in the 18th century by boiling seasoned meat until a
thick, resinous syrup was left that could be dried and stored for months at a time.
TYPES OF SOUPS
1. Clear Soups - are clear, unthicken broth or stock. They may be served plain or garnished with a
variety of vegetables and meats.
 a) Broth and bouillon - are both referring to simple and clear soups with out the presence of any
solid ingredients. Broth is a by-product of simmering meats or poultry and/or vegetables.
b) Vegetable soup - A clear, seasoned stock or broth added with one or more type of vegetables
and, sometimes, meat or poultry products and starches.
c) Consommé - A rich flavorful stock or broth that has been clarified. A well-made consommé is
one of the greatest of all soups. Its sparkling clarity is a delight to the eye, and its rich, full flavor,
strength, and body make it a perfect starter for an elegant dinner.
d) Vegetable soup - A clear, seasoned stock or broth added with one or more type of vegetables
and, sometimes, meat or poultry products and starches.
e) Consommé - A rich flavorful stock or broth that has been clarified. A well-made consommé is
one of the greatest of all soups. Its sparkling clarity is a delight to the eye, and its rich, full flavor,
strength, and body make it a perfect starter for an elegant dinner.
2. Thick Soups
a) Cream soups - Soups thickened with roux, beurre manié, liaison, or other added thickening
agents, plus milk and/ or cream. Cream soups are usually named after their major ingredients
such as cream of chicken or cream of asparagus.
b) Purée soups - These are naturally thickened by puréeing one or more of their ingredients but not
smooth and creamy as cream soup. Purées may or may not contain milk or cream.
c) Bisques - Thickened soups made from shellfish. They are usually prepared like cream soups and
are almost always finished with cream.
d) Chowders - These are hearty soups made from fish, shellfish, and or/ vegetables. Although they
are made in many ways, they usually contain milk and potatoes.
e) Potage - A term sometimes associated with certain thick, hearty soups, but it is actually a general
term for soup. A clear soup is called a potage clair in French.
Specialty and National Soups
Soups that do not fit well into the main categories and soups that are native to particular country
or regions. The unusual ingredients or methods used in the preparation and cooking also distinguish
them. Some examples from this type of soup are Tomato Soup, Gumbo, Peanut soup, and Mulligatawny,
etc.
Guidelines in preparing soups:
 Clear soups are especially suitable for people seeking low-fat foods. Consommés and clear
vegetables soups are virtually fat-free, especially if the vegetables have not been sweated in fat
before being simmered.
 Thick soups can be kept low in fat by thickening them with slurry of starch (such as arrowroot,
potato starch or cornstarch) and cold water rather than with a roux.
 Cream soups are reduced or the cream is being omitted and instead used evaporated skim milk.
 Purée soups are usually adaptable than cream soups to low fat diets because the vegetable purée
adds body and richness to the soup without the requiring added fat. Yogurt or evaporate milk can
be used to give creaminess to a puréed soup or even garnishing it with a teaspoonful of whipped
cream.
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 soups hot, in hot cups or bowls
  Serve cold soup cold, in chilled bowls, or even nested in a larger bowl of crushed ice.
Garnishing
 Major ingredients
 Consommés are generally named after their garnish
 Cream soups are usually with a solid garnish usually clearly cut pieces of the vegetables from
which they are made.
Toppings.
 Clear soups are generally served without toppings. Occasional exceptions are toppings of
chopped parsley or chives.
 Thick soups especially those that are all one color, are often decorated with a topping. Toppings
should be placed on just before service so that they won’t sink or lose their fresh appearance.
Their flavor must be appropriate to the soup.
Some suggested toppings for thick soups:
 Fresh herbs (parsley, chives), chopped
 Sliced almonds, toasted
 Grated cheese
 Sieved egg yolks
 Chopped or diced egg whites
 Croutons
 Grated parmesan cheese
 Crumbled bacon
 Paprika
 Sour cream or whipped cream
Do not overdo soup toppings. The food should be attractive in itself.

ETHNIC SOUPS

Avgolemono Greek soup prepared with a chicken or meat broth and thickened with egg,
lemon and rice.
Bisque Rich creamy soup prepared with shellfish and garnished with sherry.
Vegetable varieties include tomato, pumpkin and butternut squash.
Borscht A beet soup Eastern and Central European roots that is served hot or cold.
Cold varieties include cultured cream or yogurt and hot borscht include meat
broth as its base.
Chowder A thick soup prepared with fish or seafood, vegetables, milk or cream, and
potatoes: some varieties are based on tomato or clear broths.
Consommé Clear soup prepared with a stock that has been clarified with a raft or lean
meat, egg whites and mirepoix.
French onion A French soup of caramelized and meat broth garnished with sherry or
cognac, croutons and grated cheese.
Gazpacho A cold soup or Spanish origin made with bread, tomato, cucumber, bell
pepper, onion and garlic, olive oil, wine vinegar and salt.
Gumbo A creole Louisiana soup or stew with okra, stock, meat or shellfish, celery,
bell peppers, onions and file powders as thickeners.
Minestrones An Italian soup with a meat or vegetable broth as a base, pasta or rice, beans,
onions, celery. tomato, carrots.
 Miso A Japanese soup with dashi and miso garnished with potatoes, mushrooms,
seaweed, onions, fish, shrimp or daikon.
Mulligatawny A soup of Anglo-Indian that contains curry, peppers,chicken, beef or lamb,
and thickened with rice.
Oxtail soup A popular soup in Asia, south America, Europe made with beef tails,
vegetable, and barley or rice. It may be a clear broth or thickened with flour.
Pasta Fagiole An Italian pasta and bean soup with cannellini beans or borlotti beans, olive
oil, garlic, onions, spices and tomatoes.
Pho A Vietnamese noodle soup made with beef or chicken garnished with Asian
basil, sawtooth herb, cilantro, green onion, lime and bean sprouts.
Pozole A Mexican soup or stew with corn, pork, chicken or turkey, chili peppers or
other seasonings.
Vichysoisse A cold puree of potato and leek soup prepared with chicken and cream.

ACTIVITY 5.1 CROSSWORD PUZZLE

INSTRUCTION: Read and analyze each phrase, write your answer to complete the crossword puzzle.
This activity is 40 points.
ACTIVITY 5.2 ESSAY
INSTRUCTION: Answer the questions genuinely according to what you understand from your research
and module. DO NOT COPY AND PASTE. 10 points each.
1. Why are thickeners important in preparing sauces? Provide examples.
2. Describe how to properly cool stock.
3. Explain how to strain a sauce using the wringing method.
4. Identify the four essential parts that make up a stock.
5. What is broth and why is it important in creating clear soups?