Stocks Soups and Sauces

Preparing
Stocks,
Sauces and
Soups
Rod Q. Yadao, LPT
STOCKS
STOCKS
-French term “fonds de cuisine”, foundation of cooking
Stock, sometimes called bone broth, is a savory cooking liquid
that forms the basis of many dishes – particularly soups, stews,
and sauces. Making stock involves simmering animal bones,
meat, seafood, or vegetables in water or wine, often for an
extended period. Mirepoix or other aromatics may be added for
more flavor.
CLASSIFICATION OF STOCKS
• Brown Stock
• White Stock
• Chicken Stock
• Fish Stock
BROWN STOCK
Made with beef or veal bones placed
in a lightly oiled roasting pan and
browned in an oven
The key difference between brown
stock and other types of stocks, such
as chicken or vegetable stock, is the
use of roasted bones, which gives it a
deep, caramelized flavor and a dark
brown color.
WHITE STOCK
stock made by simmering bones,
vegetables, and aromatics in water.
The main difference between white
stock and other types of stock, such
as brown stock or beef stock, is that
white stock is made with bones that
have not been roasted, resulting in a
lighter color and more delicate flavor.
CHICKEN STOCK
chicken stock is a clear, savory liquid
made by simmering chicken bones
and aromatic vegetables in water for
several hours. It is different from
chicken broth, which is made by
simmering chicken meat in water
FISH STOCK
Fish stock is a flavorful and
versatile liquid that is derived
from simmering fish bones, heads,
and sometimes even the skin with
a variety of aromatics and other
ingredients.
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.
Categories of Soup:
1. Clear- Clear soups are simple and
have no solid ingredients
2. Thick- 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
Clear Soup
Examples of Clear Soup
BROTH
a savory liquid made of water
in which meat, fish, or
vegetables have been
simmered for a short period
of time
VEGETABLE SOUP
Vegetable soup is
prepared using vegetables, leafy
greens, mushrooms, and roots
as the main ingredients. Some
fruits, such as tomato and
squash, are considered
vegetables in such a context.
CONSOMME
Consommé is a clear and
flavorful soup that is a staple of
French cooking. It is made from
rich, clarified stock and is often
considered luxurious due to its
crystal-clear appearance and
full-flavored liquid broth devoid
of any trace of fat.
THICK SOUP
Examples of Thick Soup
Cream Soup – A liquid thickened
with a roux or other thickening
agents with milk or cream.
Roux- combination of flour, butter

and liquid like milk
Puree- A purée is a cooked food
that is a smooth, creamy substance
or thick liquid suspension that has
been made (usually) from crushed
or ground fruits or vegetables. It
has usually been run through a
sieve, blender or food processor to
achieve its consistency.
Chowder- Chowder is a thick soup
prepared with milk or cream, a
roux, and seafood or vegetables.
Chowder is a rich, creamy soup

that often contains clams and
potatoes.
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
5 MOTHER SAUCES
THICKENING AGENTS
1. Slack or brown roux – Prepare by using more fat than flour
2. Lean or white roux – Make by using more flour than fat.
3. Egg – Use a whole egg as the whites hold moisture loosely for
a creamy consistency and the yolk provides more thickening
power.
4. Starch – Use starch made from waxy maize, corn, potato, rice,
or arrowroot. Dissolve the starch in hot water to create
gelatinization for a proper thickener.
VELOUTE SAUCE
classic French sauce made
with stock and roux, giving it a
velvety texture and flavor.
HOLLANDAISE SAUCE
creamy sauce of melted butter,
egg yolks, and lemon juice or
vinegar, served especially with
fish.
ESPAGNOLE SAUCE
Espagnole sauce (or sauce
Espagnole as the French say) is
made from brown stock–usually
beef or veal–a dark brown roux,
mirepoix, and tomatoes or tomato
paste.
BECHAMEL SAUCE
Béchamel, at its simplest, is just
milk that's been thickened with a
roux made from roughly equal
parts of butter and flour.
TOMATO SAUCE
can refer to many different
sauces made primarily
from tomatoes, usually to be
served as part of a dish, rather
than as a condiment.
SHORT QUIZ
WHO AM I?
ICE BREAKER TIME
CLAP, BOOM, CANDY

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Roux- combination of flour, butter

Chowder is a rich, creamy soup

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