Stocks, Soups, and
Sauces
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Stocks
 Are often called
the chef’s building
blocks because
they form the base
for many soups
and stocks.
2

A STOCK IS…
 A flavorful liquid made by gently
simmering bones and/or vegetables
in a liquid to extract their flavor,
aroma, color, body and nutrients.
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The Four Essential Parts
of a
Stock Are
 Mirepoix
 Aromatics
 Liquid
 Major Flavoring
Ingredient
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Ingredients:
1) Bones – major ing.
Chicken stock – chx bones
White stock – beef, beal, pork bones
Brown stock – beef,veal browned in an
oven.
Fish stock – fish bones and trimmings
from fillet
fumet – often used for flavorful fish stock,
esp. made with wine.
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2. Mirepoix –(meer-pwah) aromatic veg. , 2 nd
most impt. Contributors. Carrots, onion,
celery. Chopped coarsely.
3. Acid prod. – Acid help dissolve connective
tissue. (Lemon, vinegar, tomato products)
4. Scraps & left overs.
5. Seasoning & spices – “aromatics”. Salt is
impt. Ing.
Sachet – herbs & spices usually tied in a
cheesecloth
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 Bouquet garni – assortment of fresh herbs,
tied in a bundle with string.
(thyme, parsely stems, bay leaves,
cloves,garlic)
Ingredients proportion:
Bones – 50%
Mirepoix – 10%
Water – 100%
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Types of Stock
 White Stock
 Brown Stock
 Fumet
 Court Bouillon
 Glace
 Remouillage
 Bouillon
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TYPES OF STOCK:
Bouillon – in french cuisine, is a simply “broth”,
made by simmering a mirepoix and aromatic herbs
(boquet garni), with either beef, vel or poultry.
Fumet – is a concentrated stock, particularly one
made from fish and mushroom, used to add flavor
or to less intensely flavored stock
Consomme- is a clear soup made from richly
flavored stock that has been clarified usually a
fining process thru the use of egg protein (egg
white)

Court bouillon – a flavored liquid for poaching
and quick cooking foods. Traditional uses
include poaching fish and sea food
Glace – stock that is reduced until it coats the
back of the spoon, making it so concentrated.
Demi Glace – is a rich brown sauce use as a
base for many sauces
Remoulage – “rewetting” stock made from
bones that already been used once. Discard the
mirepoix and herbs after draining. Add fresh
mirepoix.

Bones For Stock Are
Prepared By:
 Blanchi
ng
 Brownin
g
 Sweatin
g
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Blanching – to get rid of some impurities that can
cause cloudiness. Steps: rinse bones in cold
water, to wash away the blood. Impurities dissolve
easily in cold water. Hot water retards extraction.
Bring water to bloil, as the water heat, impurities
solidify and rise to the surface. Drain the bones
and now ready for stock pot.
Browning – put the bones in an oven about 375F
for 1 hr. to brown
Sweating Bones or Shells. Bones or shell are
used in fumets. The proteins present in fish bones
and shellfish can take on an unacceptable flavor if
allowed to cook to long.

Sweating is a procedure that starts flavor release
quickly. The stock can e cooked in less than 45
minutes, with full extraction of body and flavor.
1. Heat a small amount of oil or clarified butter in
a rondeau.
2. Add the bones or shells and mirepoix.
3. Cook over moderate heat, stirring occasionally,
until the flesh on the bones turns opaque, or the
shells have a bright color, and the moisture is
released from the mirepoix

What Four Qualities
Are Stocks Evaluated
On?
1. Flavor
2. Color
3. Aroma
4. Clarity
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Cooling and Storing
Stock
 Put the stockpot in the ice-bath and stir often.
When cool,
place in the refrigerator.
 Break down the large amounts of stock into
smaller amounts.
Place stock in small containers in the
refrigerator.
Stir occasionally
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Preparing Soups
 Any good soup is made with the best
ingredients available.
 Clear Soups & Thick Soups
are the two basic types
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Helpful Hints For Cream
And Purée Soups:
 If a cream soup becomes
too thick, add water or
stock until the correct
consistency is achieved.
Never use heavy cream- it
can hide the flavor of the
main ingredient.
 If the soup has a sour or
“off” flavor, or has
curdled, discard it. Cream
soups have a brief
storage time once the
cream has been added.
 To store cream soups 17

Classifications of soup
1. Clear soups – are all based on clear,
unthickend broth or stock.
a. broth or bouillon – clear soups without
solid ingr.
b. Vegetable soup – clear, seasoned stock
with veg,meat, and starches.
c. Consomme’ – rich, flavorful stock or
broth that has been clarified by adding
eggwhite.
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2) Thick soup – are opaque rather than
transparent.
a. Cream soup – soups are thicken with
roux, beurre maine, liaison or other
thickening agents.
b. Purees’ naturally thickened by pureeing of
the ingredients. Until they are smooth and
creamy as cream soup.
c. Bisques – thickened soup made from
shellfish with cream
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d. Chowder – hearty soups made from fish
and shellfish and or veg. Usually contain
milk and potatoes.
e. Potage – term associated with thick, hearty
soups.
3. Specialty & National Soup – native soups
from the other countries.
4. Vegetarian soups and Low fat soup – veg.
based soup. No meat
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Which Soups Are Clear
And Which Soups Are
Thick?
 Consom Clear
mé Soup
 Bisque Thick
 Broth Soup
 Cream Clear
 Purée Soup
Thick
Soup 21

Garnish:
1. Garnishes – vegetables (brunoise shape)
2. Toppings – clear serve w/o topping
Thick soups: fresh herbs(parsely, asge, celery
leaves, leek (jullienne), sliced toasted almonds,
grated cheese, sieved eggyolk, croutons,
parmesan cheese, crumbled bacon, paprika,
flavored butter, sour cream
Accompaniments:
They are serve with crackers. Corn chips, bread
sticks, cheese straws, whole grain wafers
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From Which Country Does
Each Specialty Soup
Originate?
 Borscht  Russia
 Gazpacho  Spain
 Gumbo  Louisiana
 Minestrone  Italy
 Vichyssoise  France
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Cooling And Finishing
Techniques
 Remove surface fat
from soup before
service.
 Blot with strips of un-
waxed brown butcher
paper to eliminate
unwanted fat.
 Soups should be
garnished just before
service. 24

Sauces
- A flavorful liquid, usually to thickened,
used to season, flavor and enhance
the food
 Add moisture and richness to food
 Introduce complementary and
contrasting flavors
 Enhance the appearance of food
 Add texture to the dish 25

Structure of Sauces:
1. Liquid ( base of the most sauces)
- white stock – veloute sauce
- crown stock – brown sauce, espagnole
(ess pahn yohl).
- Milk – bechamel
- tomato plus stock – tamato sauce
- Clarified butter - hollandaise
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2. Thickening Agents :
a. Starches – flour, corn starch, arrowroot,
maize, bread crumbs, rice flour.
b.Roux = mixture of equal parts of fat and
flour.
c. Flour – Bread flour less starch.
d. Eggyolk
e. Liaison – a mix. Of eggyolk and cream,
used to enrich and lightly thickened the
sauce
f. Reduction 27

Beurre maine – (burr mahnyay) mixture of equal parts of
soft raw butter, flour worked together to form a smooth
paste. It is used for quick thickening at the end of
cooking to finish a sauce.
White wash – a thin mixture of flour and cold water. Not
recommended.
How to make liason :
Beat together eggyolk and cream in stainless. 2-3 parts cream: 1 part
eggyolk
Slowly add a little hot liquid to the liaison beating constantly. This is
known as “tempering”
Off the heat, add the warm, diluted liaison to the rest of the sauce.
Stirring well as you pour in
Return the sauce to low heat to warm it gently, but do not heat higher
than 180F or it will curdle.
Hold for service above 140F

The Five Grand Sauces
Béchamel
Veloute
Espagnole (Brown)
Tomato
Hollandaise
Bernaise
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 Bechamel – classic standard white sauce.
Simply milk and roux.
 Veloute – bases of many variations. Made
of roux and stock.
 Espanogle – “brown sauce” , more
complicated than bechamel and veloute.
It accompany red meats. Extra flavor is
added like the mirepoix
 Tomato sauce - pureed tomato sauce is
the main ingr. (coulis) (koo-lee), puree of
veg. of fruits 30

 Hollandiase – considered an egg thickener
sauce, but the egg is not thickened by
coagulation. It works by emulsification
 Bearnaise – Major ingredient is not a stock
or milk but butter
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Miscellaneous Sauces
 Coulis
 Jus
 Compound Butters
 Salsa
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How Do Miscellaneous
Sauces Function?
 They Function in much the same way
that grand sauces do. They add flavor,
moisture, texture, and color to the dish.
 They also allow chefs to change the
menu items by providing a lower-fat
alternative to the usually heavy grand or
derivative sauces.
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Thickeners
Are added to sauces to give them
additional richness and body
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Examples of
Thickeners:
 Beurre manié
 Liaison
 Slurry
 Roux
 White roux
 Blond roux
 Brown roux
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To Pair the Correct Sauce
with a Meal
The sauce should be suitable for the
style of service.
The sauce should be suitable for the
main ingredient’s cooking technique.
The sauce’s flavor must be appropriate
for the flavor of the food it is
accompanying.
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