3. Principles in preparing Stocks
4. Salt is
that rises to
the surface is
Stocks can be
5. What is the difference between stock
Stock –is a thin liquid produced by simmering
raw ingredients: solids are removed, leaving a
thin, highly flavored liquid.
Broth- is a basic soup where solid pieces of
flavoring meat or fish along with some
vegetables, remain. Nowadays it is acceptable to
refer strictly vegetable soup as broth.
10. Characteristics of stocks
Body- obtained by dissolving meat proteins
Flavor- obtained by using a mirepoix, spices
Clarity- obtained by removing impurities
through blanching or by skimming.
Color- certain vegetables like carrots and
tomatoes will color your stock.
11. Ingredientsin preparing Stock
Meat, bones or skin
-bay and others…
(stock has a much more complex flavor than
- A liquid flavored dish which is considered as a dinner
item as well as snack or appetizer. This is made by
combining ingredients such as meat and vegetables with
stock, juice or water.
19. Classifications of soup:
* BOUILLON- by product of simmering
meat or poultry w/o solid ingredients.
* VEGETABLE SOUP- seasoned with the
addition of one or more vegetables and
* CONSOMMÈ- rich flavored stock clarified
to transparent a perfect starter for elegant
20. Thick Soup:
CREAM SOUP- thickened with roux, milk
PUREE- based on starchy ingredients;
based on potato, tomato, rice and others;
not smooth and creamy like cream soup.
BISQUES- thickened soup made from
CHOWDERS- hearty American soup made
from fish, shellfish or vegetables usually
contain milk and potatoes.
23. Types of soup:
This is served warm or cold usually with milk,
coconut milk, cream, beverages or fruits in season.
COLD SOUP A particular variation of traditional soups wherein
temperature is kept at room temperature or below,
may be sweet and savory and popular during
ASIAN SOUP This is typical broth or clear soup thickened with
starch where tofu is commonly used.
This is a soup specialty popularized in each place like
birds’ nest in Chinese cuisine, bouillabaisse in
Mediterranean cuisine etc.
24. Basic principles in cooking Soup
s at the
27. (Latin salsus , salsa in Spanish meaning salted)
Are liquid or sometimes semi- liquid served
or used in preparing other foods. This is
derived from one of the mother sauce (small
sauce or secondary sauce) and basically
made from stock used as dip or gravy added
to dishes to add flavor, moisture and visual
appeal to another dish.
28. Kinds of Sauces
There are sauces available in the market that can be used to
enhance food flavor, some of these are prepared ready for busy
individuals and those who are always in a hurry but the
following sauces are widely used in fine dining :
. BECHAMEL/MILK- made from scalding milk, onion, cloves with white roux
VELOUTE- made from thickening a chicken meat or meat with blonde roux.
ESPAGNOLE/BROWN STOCK- made from caramelized bones(usually veal) and
tomato that contributes to the glossy dark brown color.
TOMATO SAUCE- extracted or from pureed tomato thickened with roux or starch
HOLLANDAISE- is made from emulsified sauces added with egg yolks, butter,
vinegar or lemon juice, water and lecithin.