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HOSPITALITY DEPARTMENT

H2003FOOD PREPARATIONS

ASSIGNMENT 4

Stock, Soup and Sauce

NAME MATRIX NUMBER

NUR AIN BINTI JIMAT09DHK09F2023

CLASS : DHK 2A

LECTURER : ENCIK MUZAFFAR BIN MOHD SIDIN

CONTENT

CONTENT PAGES

Introduction 2

Stocks 3-8

Soups 9-13

Sauces 14-19

Conclusion 20

Reference 21

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INTRODUCTION

The form the base of many soups, sauce and prepared dishes. the difference among

individual soups and sauces is often a matter of seasoning, ingredients, and consistency.

Stocks are thin, flavored liquids made from simmered meat, fish or poultry flesh or

bones, vegetables, seasonings and a liquid uch as water, milk or tomato juice. Simmering

exttact flavors, making a rich, flavorful stock. Proper ingredients preparation methods,

and care after preparation methods, and care after preparations are necessary to make a

good stock.

One way of classifying soups is to separate them by their consistency, which reflects

their ingredients and indicates their use. Thus one simple classification has three

categories, thin soup, thick soup, and special soup. The soup should served in contrast in

appearance, presentation and accompaniments like bread and crackers.

Sauces are used to enhance the flavor, appearance, nutritional value, and moistness of

food. They were originally created to increase foods flavor and palatability. Sauces

should not be designed to hide poor food quality but to complement the flavor of item

served. All sauces must based on a rich stock or liquid to enhance the end product.

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StockStock are the base of many soups and sauces that are prepared and handle in a similar

manner. Stocks are thin, flavoured liquids devided from meat, fish, or poultry bones

simmered with vegetables and seasonings. Simmering extraxts the flavors and results in a

rich, flavorful stock. To make a good stock the right ingredient, preparation methods and

aftercare should be the main important things.

The quality of a stock is judged by four characteristic it is body, flavor, clarity and color.

Body develops when collagen proteins dissolve in protein-based stock. Vegetable stocks

have less body than meat stocks because they lack animal protein. Flavoring vegetables such

as mirepoix, herb sachets and the proper ratios of ingredient to liquid give stocks their

flavor. Clarity is achieved by removing impurities during stock making. Many ingredients

contribute to a stock’s color. Vegetables such as leeks and carrots give white stock a light

color. Browned bones and tomato pate give color to dark stocks. Improper uses of coloring

ingredients can overwhelm the color and flavor of a stock.

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Types of Stock

Brown Stock White Stock Fish StockChicken Stock

IngredientsA good quality stock result only when it is clean, wholesome ingredient in the right

quantities are use. The basic ingredients of any stock are bones, mirepoix, seasonings and a

water.

Bone: beef and veal bones, chicken bones, fish bones and other bones

Mirepoix: mirepoix is a vegetable mixture. The vegetables use to make mirepoix is carrot,

onion and celery.

Seasoning: peppercorns, bay leaves, thyme, parsley stems and garlic

Preparation Methods A good meat stocks can be extracted in 8 hours, although some meat stock may be

simmered for 12 to 24 hours. Fish stocks cannot be simmered more than 2 hours or chicken

stocks more than 6 hour without clouding.

Certain common procedure are essential to preparation of a good stock. Place the bones

in a stockpot, add enough cold water to cover them, and bring the pot to a boil. From the top,

skim of the scum (coagulated protein). Then lower the temperature to simmer.

Most chefs start their stocks from cold water, saying that the stock will has more flavor

and they want get a clearer stock. The scum remains in the bones and does not become free

in the stock.

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The mirepoix and seasoning may be included with the bones at the start or added later as

the stock simmers, depending on the type of stock. When the stock is done, it is drawn

through the spigot or poured from the pot into a china cap covered with cheesecloth. It can

be used immediately or stored for later use.

Classification of StocksStocks are classified according to ingredients and color. The four major types are: brown

stock, white stock, chicken stock and fish stock.

Brown stock

One of the most commonly called-for stock in the classic and contemporary repertoire

of any kitchen is likely to be brown veal stock. Brown stock usually is made of beef and

veal bones.

Beef bones: from a more mature animal- it give a rich flavor.

Veal bones: from a younger animal- provide gelatin that give body to the stock

Brown stocks are prepared by first cooking meaty bones and meat trim to a deep

brown colour, as well as the mirepoix and a tomato product, before they are simmered.

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Yhis change both the flavor and colour of the finished stock. Brown stocks are especially

valuable in sauce cookery, as they are used as the foundation for brown sauce, demi-glace

and pan gravies.

White stock

White stock is more delicately flavored than brown stock. White stock are made from

the meaty bones and trim from veal, beef, and poultry. The bones are frequently blanched

in order to remove any impurities that might cloud or discolour the finished stock.

Ordinary white stock is classically prepared from veal meat and bones, with the addition

of poultry carcasses.

The bones are not browned. They are cut, washed, and placed in the cold water, which

is then brought to a boil. Change the water if the stock appear cloudy at the start. Simmer

from 4 to 6 hours. Add the mirepoix and sachet about halfway through. The finished

stock is strained and used or stored.

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A white beef stock (neutral stock) is often prepared by first simmering the stock at a

higher temperature than would be used for mot stocks for a several minutes. The aim is to

produce a stock with nearly neutral flavor. It is often favored for use in vegetable soups

or bean dishes. White beef stock can contribute a significant body to these dishes, while

still allowing the flavor of the primary ingredient to pre-dominate.

Chicken stock

Chicken stock is prepared in the same way as white stock but is simmered for only 2

to 3 hours. Add the mirepoix and seasoning after the first hour of simmering. For white

stocks some of the chef eliminate the carrots from the mirepoix to assure proper coloring,

but this is a matter of preference. Chicken stock must always be strained before use or

storage.

Fish stock

Bones, heads, skin and trimmings from white, lean, deep-sea fish are typically use for

a fish stock. Rich, fatty fish such as salmon, mackerel or trout give a strong and slightly

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dark stock. Do not wash the fish bones, because the cooking time is so short, the delicate

flavor may be washed away. Cold water containing the bones and trimming is brought to

a boil, skimmed and simmered. Add the mirepoix and seasoning immediately after

skimming.

An acid such as lemon juice often is added to a simmering fish stock. Simmer only 30

to 45 minutes. Overcooking will cause the stock to become cloudy.

Glaze, Essence and Fumet

Glaze

A glaze is a stock that has been strained and simmered until reduced one-fourth in

volume. The mixture is syrup and will coat a spoon. A stock simmered until half the

volume is lost is called a demi-glaze. Glaze and demi-glaze are used to enhance the flavor

of soup and sauces or to enrich the final product.

Essence

An essence also is a rich stock. It is used to flavor an enrich items. It contains a rich

stock, wine, vegetable, and herbs. After simmering, the liquid is strained and reduced to

the desired consistency- usually that of demi-glaze. Some popular essence are ham, fish

mushroom, chicken and game.

Fumet

A fumet is a rich essence that has been further reduced and has sherry or medeira wine

added to it. Fumets and essences have the same uses.

Care after Preparation

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Stock must be handled with care because they are excellent media for bacterial growth. A

stock should be cooled rapidly to below 45°F. Leaving it in the danger zone too long

quickly produces a sour stock.

A stock is best cooled when transferred into small containers. Place the containers in

an ice bath in the sink until the stock temperature is below 45°F. then refrigerate or freeze

it.

Soups

A good soup is made with quality ingredients and proper methods. One way to classify

soup is according to consistency because this reflects their ingredients and dictates their

use. Soups that cannot be classified this way are best classified according to their main

ingredients

A light soup should introduce a heavy meal. A heavier soup can precede a light meal

or a sandwich or salad. Some heavy soups are meals in themselves. Many of these

substantial soups are specialty soups.

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Thin soups Thick soups Special soups

SOUPS

Thin Soups

The thinnest soups are clear. Broths, bouillons. Consommés and other thin soups are

made from clear stocks with only a few ingredients.

Broth

A broth is a rich, flavorful stock

Bouillon

A bouillon is made from stock, extra meat, and seasonings. A bouillon has a fairly strong

flavor of the main meat ingredient

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Consommé

A consommé is considered the perfect clear, thin soup. One make it by clarifying a rich

stock or broth, using added meat and flavoring ingredients. Other thin soups include light

vegetable soup, milk or light cream soup, light bisque or puree soup, and some cold

soups, such as vichyssoise.

Thick Soups

The difference between thin and thick soups is sometimes slight. A puree can be thin and

light, or it can be quite heavy and thick. Some vegetable soups are very heavy because they

contain many ingredients. Many heavy soups are thickened with rice, potatoes, macaroni,

starch, or eggs. A chowder or gumbo also can be thickened by many ingredients.

Special Soups

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Special soups can be thick or thin. They form a separate category because of their

specific ingredients, methods of preparation, or origins. French onion soup, the

mulligatawny of India, scotch broth with its typical barley, olla podrida of spain, Russian

borcht, and Italian Minestrone fall into this category.

Many specialty soups are served cold, for example, delicate avocado soup seasoned with

lemon and sherry, jellied madrilène, gazpacho and chilled fruit soups.

Preparation of Soup

Quality ingredients and proper production techniques are very important in soup preparation.

Attention must be given to the soup’s consistency, seasoning, garnish, and special

production needs.

Consistency

A thin soup may often be watery because the stock itself lacks enough body. Good body in

stock results from an ample amount of the gelatin that comes from bone of young animals.

Additional body can come from thickening agents, such as starches, rice, macaroni,

potatoes, or pureed legumes. Meat , fish, poultry, and vegetable are also ‘body builders’.

Seasoning

When soup is seasoned, the flavors should blend, as in a balanced musical ensemble, one

element should not predominate. Adding spices and other seasonings toward the end of

preparation ensures maximum flavor. Delicacy of seasoning is the key.

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Garnish

A thin soup is often enriched by a garnish cut from the food item for which the soup is

named. Creativity in soup garnishing, such as thr use of sour cream, croutons, vegetable

cuttings, and so on, is desired.

Special Procedures in Soup Production

The following are standard procedure for making a good soup.

1. Always skim the surface of the stock. Whenever you prepare a stock for soup production, skim off both fat and scum as they appear. This produces a clearer and better soup.

2. Strain your stocks and soups. You should strain all stocks after completion to remove impurities and obtain a clearer soup. some soups (particularly thin one) need to be strain through a china cap covered with cheesecloth. Bouillons, consommés and other clear soups should be so clear and sparkle.

3. Use spices with discretion. Subtle seasoning is the key. A stock or soup should be blend of flavors. Some chefs remove the small round part of clove because it can give a slight bitterness. Other crack whole peppercorn in order to extract more flavor. Spice should not be added unless in a sachet bagor bouquet garni. Spices should be in the stock or soup only long enough to contribute their flavor, then the sachet bag or bouquet garni hould be removed.

4. Saute vegetable garnishes for improved flavor. Some saute vegetables added to soups to improved the flavor.

Care after Preparation

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Most soups sour easily and must be handled just like stock. Cool your soup quickly in a

sink, and refrigerate it as soon as possible. A thick soup cool more quickly when stirred.

Carryover soups can have many uses. many can be added to the stockpot (if they are the

right kind). A soup can also be used as a base for other dishes. Often soups can be combined

to make a new soup. for example, soup du jour can often be nothing more than ‘cream-of-

yesterday’s soup”. a carryover cream of tomato soup blended with a carryover split pea soup

make a mongole soup. a carryover cream of potato soup can readily be made into a potato

soup á la Jackson.

You can plan a run-out time for soups to reduce carryover. For backup you can always

use one of the so-called “convenience soups”. Many of these soups are good of quality and

can be used in emergencies.

SaucesA sauce is richly flavored, thickened liquid used to complement another dish. The sauce

selected to accompany any dish to heighten its flavor, enhance it appearance, and make it

more digestible. It should flow over the food and provide a thin coating, rather than disguise

the dish itself. Preparing sauces gives you an opportunity to display your creative and

imaginative skills. However, there are certain standards that must be met when you prepare a

sauce.

The function of sauce

Sauces add the following qualities to foods

Moistness

Flavor

Richness

Appearance (color and shine)

Interest and appetite appeal

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The Structure of Sauces

Sauces are made of three kinds of ingredients:

A liquid, the body of the sauce

A thickening agent

Additional seasoning and flavoring ingredient

A liquid ingredient provides the body or base of most sauces. There are five basic basic type

of sauces are called the mother sauces. The most frequently used sauces are based on

stocks. The quality of these sauces is directly related to the preparation skills of the person

who making the stocks.

Mother sauces

Mother sauces are the foundation for the entire classic repertoire of hot sauces. The mother

sauce can can be seasoned and garnishing to create a wide variety of small or compound

sauces. these five mother sauces are distinguished principally by the liquids and thickeners

used to create them.

LIQUID MOTHER SAUCE

Milk Bėchamel sauce

White stock Veloutė sauce

Brown stock Espagnole sauce

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Tomato Tomato sauce

Butter Hollandaise

Five mother sauce

Bėchamel Sauce

Bėchamel sauce is the easiest mother sauce to preparare. Traditionally, it is made by adding

heavy cream to a thick veal veloutė. Although some chef still believe a bėchamel should

contain veal stock, today the sauce is almost always made by thickening scalded milk with a

white roux and adding seasoning. Often use for vegetable, egg and gratin dishes, bėchamel

has fallen into relative disfavor ecently because of its rich, heavy nature. It is nevertheless

important to understand its production and its place in traditional sauce making.

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A properly made bėchamel is rich, creamy and absolutely smooth with no hint or

graininess. The flavor of the onion and clove used to season it should be apparent but not

overwhelm the sauce’s clean, milky taste. The sauce should be the color of heavy cream and

have a deep luster. It should be thick enough to coat food lightly but should not taste like the

roux used to thicken it

Veloutė Sauce

Veloutė sauce are made by thickening a white stock or fish stock with roux. The white stock

can be made from veal or chicken bones. A veloutė sauce made from veal or chicken stock

usually used to make one of two intermediary sauces-allemande and supreme- from which

many small auce derived. Allemande sauce is made by adding lemon juice and liaison to

either a veal or chicken veloutė. Supreme sauce is made by adding cream to a chicken

veloutė.

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A properly made veloutė should be rich, smooth and lump free. If made from chicken or

fish stock, it should taste a chicken or fish. A veloutė mad from veal stock should have a

more neutral flavor, the sauce should be ivory-colored, with a deep luster. It should be thick

enough to cling to foods without tasting like the roux used to thicken it.

Espagnole Sauce

the mother sauce of the espagnole or brown sauce family is full bodied and rich. It is made

from a brown stock to which brown roux, mirepoix and tomato purėe has been added. Most

often this sauce is used to prodce demi-glaze. Brown stock is also used to make jus liė.

Demi-glaze and jus liė are intermediary sauces uses to create the small sauces of the

espagnole family.

Tomato Sauce

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Classic tomato sauce is made from tomatoes, vegetable, seasoning and white stock and

thickened with a blond or brown roux. In today’s kitchens, however, most tomato sauces are

not thickened with roux. Rather, they are created from tomatoes, herbs, spices, vegetables

and other flavoring ingredients simmered together and purėed.

a gatrique is sometimes added to reduce the acidity of a tomato sauce. To prepare a

gastrique, caramelize a small amount of sugar, then thin or deglaze with vinegar. This

mixture is then used to finish the tomato sauce.

a properly made tomato sauce is thick, rich and full-flavored. Its texture should begrainier

than most other classic sauce, but should still be smooth. The vegetables and other seasoning

should add flavor, but none should be pronounced. Tomato sauce should not be botter,

acidic or overly sweet. It should be deep red and thick enough to cling to food.

Hollandaise Sauce

Hollandaise and the small sauce derived from it are emulsified sauces. egg yolks, which

contain large amount of water, lemon juice or vinegar. When the egg yolks are vigorously

whipped with the liquid while the warm butter is slowly added, the lecithin coats the

individual fat droplets and holds them in suspension in the liquid.

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A properly Made hollandaise is smooth, buttery, pale lemon-yellow-colored and very rich.

It is lump-free and should not exhibit any signs of separation. The buttery flavor should

dominate but not mask the flavors of the egg, lemon and vinegar. The sauce should be frothy

and light, not heavy like mayonnaise.

Standard Quality for Sauce

Good sauces meet the following satandard of quality:

Consistency and body: smooth with no lump. Not too thick or pasty, but thick

enough to coat the food lightly

Flavor: distinctive but well balance. Proper degree of seasoning, no starch taste. The

flavor should be selected to enhance or complement the food or to provide a pleasing

contrast.

Appearance: smmoth, with a good shine and good color

CONCLUSION

Stocks are thin, flavored liquids made by simmering meat, bones, vegetables, spices,

and other substances. Some stocks can be just a plain liquid. Scrap ingredients can be used

to make a stock, if they are of good quality. Seasoning include bay leaf, thyme, cloves,

peppercorns, garlic and parsley. Stocks are lightly salted and may be started in either cold or

hot water.

Soup categories includes thin, thick, and special soup. thin soup served with hearty

meals. The meat flavor in consommé and bouillon stimulate the appetite. Thick soup are

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used with lighter meals or constitute meals in themselves. Soup to be carried over should be

cooled immediately and refrigerated.

Sauces are used with other foods to enhance their flavor, appearance, nutritional value

and moistness. Thickening agent are use to give body and consistency for sauces. other

ingredients ar stock seasoning and sometimes a garnish. Mother sauces are the foundation of

many small sauces. Achieving proper consistency, preventing curdling and obtaining proper

flavor blend take skills on the saucier. Standard in sauce preparation dictate the appearance,

consistency, flavor and overall eating quality of the fininsh product.

REFERENCES

BOOK

Donald V.Laconi. Fundamentals of Professional Food Preparation. Chapter 9, stocks and

soup. Chapter 11, sauces. page 31-50.

Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel. On Cooking-a text book of culinary

Fundamental. Chapter 10, Stocks and sauces. page 184-209.

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