STOCKS,

SAUCES, AND
SOUPS

Chef Carlo Erik E. Castaneda

HM 110 (Quantity and Quality Food Production &
Service)
Cooking foods in hot water is one of the oldest culinary
techniques
Early humans learned that they could make their scarce
food supply feed more people if they simply threw whatever
bits of food they had into a container, covered them with
water, and boiled the mixture to allow the food to flavor the
water
The resulting broth became the major part of the dish
Today, far beyond the classical kitchen, the creation of great
stocks, soups and sauces has become a high art form in
every corner of the planet
Three Flavored Culinary
Liquids

1.STOCKS
2.SOUPS
3.SAUCES
STOCKS
 Stocks
Stock is an aromatic liquid
obtained by boiling bones with
water
Stock is used in soups,
sauces, braises and stews
The strength of the stock
depends on the ratio of liquid
to solid ingredients
Flavor of stock is determined
by the quality and quantity of
solid ingredients such as
meats, seafood's, bones and
vegetables
Though some stocks are
gelatinous when cooked and
holds together, a stock is not
concentrated enough to be
called a sauce
Stocks
Three of the most common flavoring
items added to stocks are
1. Mirepoix (MEER-pwah)—the most
important ingredient after bones and
water, a mixture of 50% chopped onions,
25% chopped carrots, and 25% chopped
celery , by weight
2. Sachet (sa-SHAY)—a combination of
herbs and spices (for example, parsley
stems, peppercorns, thyme, cloves, and
bay leaves) tied in a cheesecloth for easy
removal from the liquid)
3. Bouquet garni (boo-KAY gar-NEE)—
may be used instead of a sachet, a bundle
of herbs (for example, leeks, thyme,
parsley stems, and bay leaves) with a
string tied around it, again, for easy
removal
 Types of Stocks
Made by simmering chicken, veal
1. Primary stocks or beef bones in water with
vegetables and seasonings
2. Remouillage Made from bones that were used
to prepare primary stocks
3. Broth It is the liquid in which meat or
poultry has been simmered
4. Fumet Also called fish stock, prepared by
sweating fish bones with meat and
5. Court Bouillon vegetables
An aromatic broth that includes
6. Estouffade wine or vinegar
Prepared by simmering browed
7. Vegetable Stock meaty veal bones, piece of fresh
or cured pork
8. Consommé Made from aromatic vegetables
Strong clarified amber colored
beef or chicken stock for sauces
 SAMPLE RECIPE
WHITE STOCK: CHICKEN Bouquet garni- parsley stems,
Yield: 1 liter of stock bay leaf, thyme
2 kg of chicken neck, back, Spice sachet- bay leaves,
carcasses cloves, peppercorn and thyme
Water and salt
INSTRUCTIONS
1. Blanch chicken neck, backs and carcasses
2. Prepare spice sachets
3. Prepare bouquet garni
4. In a pot, add cold water to chicken parts and to slow simmer
5. Add salt
6. Skim and remove fat
7. Simmer for 2 hours
8. Add spice sachet and bouquet garni after 1 hour of simmering
9. Strain through a double layer of cheesecloth
 SAMPLE STOCK
CONSUMME STOCK 1 teaspoon black peppercorns
Yield: 12 cups 1 medium-sized onion, peeled
1 unpeeled onion, halved and stock with 3 cloves
4 pounds beef bones 2 tablespoon salt
1 bay leaf
INSTRUCTIONS
1. Place the split onion, cut sides down, in an iron skillet and place on medium heat
2. Let cook until the onion is burned and black and burnt on the cut side
3. Place all ingredients in a pot and cover with cold water
4. Bring to a boil
5. Skip scum that forms at the surface
6. When boiling, lower the heat and simmer slowly for 6 hours
7. Strain
8. Add water if necessary
SOUPS
Soups

Soup is a gently simmered

liquid with flavoring
component from meat,
poultry, fish, shellfish, and
vegetables
Made from either convenience
bases or from stocks
Herbs are added to soups at
the end to retain flavor
Soups are made to
complement the appetizer of
the main course, not
repeating the color, texture or
main ingredient
 2 Types of Soup
CLEAR SOUP
Prepared without the use of
thickening agent
Amber colored, flavorful and
aromatic thin liquid
Ingredients are bite-sized,
distinguishable and not broken
up or mushy
THICK SOUP
Flavorful thick liquid with opaque
color and mouth-feel texture
Main groups of thick soup are:
Cream soup, vegetable soup,
puree soup and grain soup
 Common Soups
Crystal clear, rich flavored soup made by clarified
CONSUMME
full flavored stock fortified with vegetables and
BOUILLON herbs
Meat cooked in stock; resulting product is
CREAM SOUP enriched liquid
Includes all soups that are lightly thickened,
PUREE SOUP
strained and enriched
GRAIN SOUP Based on dried peas, lentils, or beans, or on
starchy vegetables such as potatoes, carrots, and
squashes
SPECIALTY SOUP
Soups in this category are from fine meal, flakes
or groats of grains, popular as essential part of
BISQUE
spa cuisine
Soups that are made with exotic and expensive
ingredients or finished with uncommonly used
CHOWDER methods
Made with shells, a white sauce based creamed
soups made from crustaceans and thickened with
COLD SOUP
roux
Resembles a stew with diced potatoes
COLD FRUIT SOUPS Cold soups are refreshing, stimulates appetitive
and aid digestion, served in well chilled cold cups
Alternative to classical cold soups, made from
dried or fresh fruit
SAUCES
SAUCE
Sauce is a French word
taken from the Latin
salsus, meaning salted
Sauce is an aromatic liquid,
gelatinous, thickened with
thickening agents
Sauces are an essential
element in cuisines all over
the world
Referred to as the
crowning glory of any dish
Types of Sauces
PUREES- pureed fruits or
vegetables that are used as is
used to thicken soups and
other dishes
REDUCTION SAUCES- it is a
sauce made for food which
uses the drippings and juices
left over after cooking meat

STARCH BOUND SAUCES-

are made with roux, slurry or
beurre manie
EMULSION SAUCES- is the
suspension of liquid and fat
 FLAVORING SAUCES
ANCHOVY SAUCE Salted anchovies; brown reddish color

BARBEQUE SAUCE Is tomato paste mixed with onions, garlic, salt, vinegar,
Worcestershire, sauce and smoke flavoring

CHILI SAUCE Spice sauce made from chili peppers

KETCHUP Made with tomato paste, salt, sugar, vinegar, powdered ginger,
cloves, pepper, nutmeg, cinnamon, cayenne, garlic and lemon
LIME PICKLE juice
A paste made with limes, salt, ginger, mustard seeds, hot chili
peppers and coriander
MANGO CHUTNEY Mango flavored with spices

PICCADILLY SAUCE Sauce mixture of heavy cream and chopped fennel weed

PICCALILLI SAUCE Mixture of English mustard flavored with curry powder

RELISH Is cucumber, onions, herbs, mustard seeds, and mustards

SAMBAL Spicy sauce used in Indian and Indonesian cuisine

TABASCO Hot pepper sauce prepared from hot chili peppers with vinegar
and salt
Sauce made with meat extracts, tamarind pulp, vinegar, rum,
WORCESTERSHIRE molasses, soy, anchovies, tomato paste, shallots, sherry and
spices
 SAUCE CATEGORIES

BROWN SAUCES Made from brown stocks, served with

sautéed meat, warm egg dishes and
braised vegetables
RED SAUCES Made from tomato and stock, has bold
color and fruity acidic flavor
Made from white stock or milk
WHITE SAUCES
Made from butter or combination of
BUTTER SAUCES butter and eggs.

OIL SAUCES Cold sauces based on oil. Are used for

salad dressings with cold or warm
dishes
PUREE SAUCES Also called coulis, a delicate puree of
fruits, vegetables, meat, fish and
seafood
SPECIALTY
SAUCES Highly spiced sauces used to contrast
delicately flavored dishes
 MOTHER SAUCES
Béchamel Sauce Considered as the king of all sauces.
Is milk or cream based, thickened with
white roux and seasoned with spiced
onion
Veloute Sauce Stock-based white sauce, also called
blanche grasee or fat white sauce.
The sauce is enrichments with egg
yolks or cream
Espagnole Sauce Also called brown sauce, traditionally
made of a rich meat stock, mirepoix of
browned vegetables, brown roux,
herbs and tomato paste
Hollandaise Sauce This sauce is made with butter, egg
yolks and lemon juice in double boiler
and served warm
Is a sauce prepared from tomato
Tomato Sauce products, a stock and various flavoring
ingredients.
Liquids Used in Five Mother
Sauces

1. Béchamel = Milk
2. Veloute = White stock, chicken-veal-fish
3. Espagnole = brown stock
4. Tomato Sauce = tomato
5. Hollandaise = clarified butter
Thickening Agents

Starch
All purpose flour
Roux
Beure manie
Heavy cream
Whitewash
Egg yolk
 Sample Sauce Recipes

ESPAGNOLI SAUCE
YIELD: 10 Liters 300 g beurre unsalted
9 kg veal bones washed, 1 sachet spice sachet
chopped Spice sachet- 1 pc bay leaf,
1 kg calves bones washed, 2.5 ml thyme, 8 stems persil,
chopped peppercorn
900 g mirepoix washed, diced 1 cheesecloth cut into 6 inch
100 ml petrole de archide square
200 g puree de tomate 1 butcher's twine cut 12 inches
1L secher le vin blanc long
24 L brown stock Mirepoix- oignon, carotte,
celery
360 g farine
 Sample Sauce Recipes
INSTRUCTIONS
1. Heat chicken stock
2. Make a blond roux with butter
and flour
3. Cool the roux
4. Gradually add hot stock
5. Bring to boil
6. Stir constantly
CHICKEN VELOUTE 7. Simmer for about 30 minutes
YIELD: 8. Add more stock if necessary to
adjust consistency
50 g beurre unsalted 9. Season
60 g farine 10. Strain through a fine mesh
1.2 L chicken stock China cap
Sel 11. Cover to prevent skin formation
Poivre blanc 12. Keep hot in bain marie or cool in
a cold water bath for later use
That’s all folks!
Thank you for
listening!