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    The Difference Between Soups, Sauces, and Stocks

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    Simone Yunah Robiños
    Stocks, soups, and sauces are the foundations of many cuisines. Stocks are rich, flavorful liquids made by simmering meat, bones, vegetables, and seasonings. Soups can be clear broths or thickened with ingredients like roux. Sauces increase flavor and moisture; common types include brown sauce, velouté, béchamel, and cream sauce. The document provides examples of different stocks, categories and types of soups, and common sauce varieties used in cooking.

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    The Difference Between Soups, Sauces, and Stocks

    Uploaded by

    Simone Yunah Robiños
    2K views5 pages
    Stocks, soups, and sauces are the foundations of many cuisines. Stocks are rich, flavorful liquids made by simmering meat, bones, vegetables, and seasonings. Soups can be clear broths or thickened with ingredients like roux. Sauces increase flavor and moisture; common types include brown sauce, velouté, béchamel, and cream sauce. The document provides examples of different stocks, categories and types of soups, and common sauce varieties used in cooking.

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    The Difference between Soups, Sauces, and Stocks

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    Stocks, soups, and sauces are the foundations of many cuisines. Stocks are rich, flavorful liquids made by simmering meat, bones, vegetables, and seasonings. Soups can be clear broths or thickened with ingredients like roux. Sauces increase flavor and moisture; common types include brown sauce, velouté, béchamel, and cream sauce. The document provides examples of different stocks, categories and types of soups, and common sauce varieties used in cooking.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    2K views5 pages

    The Difference Between Soups, Sauces, and Stocks

    Uploaded by

    Simone Yunah Robiños
    Stocks, soups, and sauces are the foundations of many cuisines. Stocks are rich, flavorful liquids made by simmering meat, bones, vegetables, and seasonings. Soups can be clear broths or thickened with ingredients like roux. Sauces increase flavor and moisture; common types include brown sauce, velouté, béchamel, and cream sauce. The document provides examples of different stocks, categories and types of soups, and common sauce varieties used in cooking.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 5

    The Difference

    between Stocks,
    Soups, and Sauces
    Simone Yunah Robiños
    An Introduction to different
    stocks, soups, and sauces

    Stocks, soups, and sauces are the


    foundation of many types of
    cuisines across the world. Award-
    winning dishes from five-star
    restaurants also start from a base
    made with any of these three.
    Here’s a basic introduction to these
    three dish bases:
    Stocks
    Stocks in cooking are rich, flavorful liquids used
    as a base for soups, sauces, and other dishes.
    These are usually produced by simmering meat,
    fish, or poultry flesh and bones, vegetables,
    and seasoning with liquid.
    Types of stocks in cooking:
    Brown stock – Made with beef or veal bones placed in a lightly
    oiled roasting pan and browned in an oven.
    White stock – Uses Simmered and un-browned veal or beef
    bones that provide more delicate flavors.
    Chicken stock – Prepared by simmering chicken bones with
    mirepoix and seasonings. It is also sometimes referred to as
    white stock.
    Fish stock – Made with the bones, heads, skin, and trimmings
    of lean, white deep-sea types of fish.
    Soups
    Soups should always be prepared with high-quality ingredients,
    using the proper techniques. Gelatine from boiled bones provides
    the “body” of the soup, but thickening agents such as meat, fish,
    poultry, or vegetables can also serve as alternatives. There are
    two categories of soups:

    1. Clear soups
    Clear soups are simple and have no solid ingredients. Some examples are:
    Broth – A flavor-packed liquid that is a by-product of simmering meat or vegetables.
    Vegetable soup – A liquid made from clear seasoned stock or broth with one or two
    types of prepared vegetables.
    Consommé – A rich, flavorful stock or broth made clear and transparent.
    2. Thick soups
    You can distinguish this soup type from clear ones by its opacity. Thick soups are denser
    thanks to thickening agents such as roux. For a heavier consistency, you may also add a
    combination of one or more pureed ingredients to the mix. It creates the following:
    Cream soup – A liquid thickened with a roux or other thickening agents with milk or
    cream.
    Puree – A soup that is naturally thickened by one or more pureed ingredients or
    based on starchy ingredients.
    Chowder – A hearty American style of soup made from fish, shellfish, or vegetables.
    Potage – A thick and hearty soup or stew usually comprised of meats or vegetables
    cooked in a liquid to form a thick mixture.
    Sauces
    Sauces are liquids that increase flavor and
    palatability or enhance the appearance, nutritional
    value, and moisture content of food. Most fried,
    grilled, roasted, and steamed dishes benefit from
    the addition of different types of sauces.

    Types of sauces
    Brown sauce – Prepared with mirepoix, fat, and flour to
    create a tan-colored sauce.
    Velouté sauce – Prepared from white stock and lean
    roux to create a base for cream soups and vegetarian
    sauces.
    Béchamel sauce – Prepared with a mixture of flour,
    butter, and milk from a meat base.
    Cream sauce – Prepared with rich cream or a milk base
    to produce a white liquid.

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