Unit of Competency 2 - Prepare Stocks, Sauces and Soups

Prepare Stocks, Sauces and Soups

1. Prepare Stocks, Sauces and Soups

2. Prepare Stocks for Required Menu Items Principles in Preparing Stocks Stocks- are among the most basic preparations found in preparations found in professional kitchen. - It is a flavorful liquid prepared by simmering meaty bones from meat or poultry, seafoods and or vegetables in water with aromatics until their flavor, aroma, color and nutritive value are extracted.

3. Classification of Stocks Chicken Stocks - made from the chicken bones. White Stocks - made from beef or veal bones. Brown Stock - made from beef or veal bones that have been browned in an oven. Fish Stock - made from fish bones and trimmings left over after filleting

4. Ingredients in Preparing Stocks Bones Mirepoix - is the French term for the combination of coarsely chopped onions, carrots and celery used to flavor stock Acid Products Scraps and leftovers Seasonings and spices

5. Guidelines for preparing stocks. Follow the correct procedure for cooling and storing stock. Follow the cooking time for stock. The stock ingredients are boiled starting with cold water. Stocks are simmered gently, with small bubbles at the bottom but not breaking at the surface. Salt is not usually added to a stock, as this causes it become salty. Meat is added to the stock before the vegetables and the scum that rises to the surface is skimmed off before further ingredients are added.

6. Different kinds of Spices and Seasonings Bay leaf Cajun Seasonings Cinnamon Curry Powder Flax Seed Ginger Mustard Nutmeg Oregano Paprika Pepper and peppercorn rosemary

7. Prepare Soups Required for menu Items Learning Outcome 2

8. Soups Based on stocks added with other ingredients for variety of flavor consistency, appearance, and aroma. Well prepared soup always makes a memorable impression.

9. Classifications of Soup Clear soup - They are soup based on a clear, unthicken broth stock. a. broth and bouillon- simple clear soup without solid ingredients. b. Vegetable soup - clear seasoned stock or broth with the addition of one or more vegetable, meat or poultry. c. Consommé - rich, flavorful stock or broth that has been clarified to make it perfectly.

10. Classifications of Soup Thick soup -are soups that are thickened to provide a heavier consistency. a. cream soup - are soup thickened with roux. b. purees - vegetable soup thickened with starch. c. Bisques - are thickened soups made from shellfish d. chowders - are hearty soups made from fish shellfish or vegetables contain with milk and potatoes. e. Veloutes - soup thickened with egg, butter and cream.

11. Other types of soup Dessert soup Ginataan - a Filipino Soup Osheriku - A Japanese Soup Tonge sui- a Chinese Soup Fruit soup Cold Soup Asian soup

12. Thickening Agents for soup 1. rice 2. flour 3. grain 4. cornstarch

13. Ingredients of soup Meat Salt Pepper Vegetable Onion Garlic Water Eggs Cornstarch Seasonings Butter Cream Garnishes

14. Basic Principles of Preparing Soup Starting with cold water Cutting vegetables to appropriate size for the type of stock. Select your protein based. Simmering Skimming

15. Identify the following statement. Write your answer on your notebook. 1. It is based on stocks added with other ingredients for variety of flavor consistency, appearance, and aroma. 2. It is a simple clear soup without solid ingredients. 3. These are thickened soups made from shellfish. 4. It is soup thickened with egg, butter and cream. 5. It is a rich, flavorful stock or broth that has been clarified to make it perfectly.

16. Enumeration. 6-7 Thickening agents of soup 8-10 Ingredients of soup

17. Prepare Sauces Required for Menu Items

18. Sauces Serve a particular function in the composition of a dish. Enhance the taste of the food to be served as well as add moisture or succulent to food that cooked dry. Is a flavorful liquid, usually thickened that used to season, flavor and enhance other food.

19. Basic Sauces for Meat, Vegetables, and Fish White sauce- basic ingredients is milk which is thickened with flour enriched with butter. Veloute Sauce- its chief ingredients are veal, chicken and fish broth. thickened with blonde roux Hollandaise Sauce rich emulsified sauce made from butter, eggyolks , lemon juice, and cayenne. Brown Sauce/ Espagnole - Brown roux based sauce Tomato- made from stock (ham/pork) and tomato products seasoned with spices and herbs.

20. Variation of Sauces Hot Sauce- made just before they are to be used. Cold Sauce- cooked ahead of time, then cooled, covered, and placed in the refrigerator to chill.

21. Thickening Agent Roux- is a cooked mixture of equal parts by weight of fat and flour. Fat. Clarified Butter Margarine Animal Fat Vegetable Oil and Shortening 2. Flour

22. Common Problems in Sauce Discarding Oiling- Off Poor Texture Syneresis Oil Streaking

23. Read and answer the questions honestly. Write your answer on your notebook

24. I. Identification: It is a clear thin liquid flavored by soluble substance extracted from meat, poultry, and fish and their bones. It is based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma. It is a flavorful liquid , usually thickened that is used to season, flavor and enhance other foods. It is a cooked mixture of equal parts by weight of fat and flour. It is a rich emulsified Sauce made from butter, eggyolks , lemon juice and cayenne.

25. II. Enumeration: 1-5 Basic Sauces for meat, vegetables and fish 6-7 Variation of Sauces. 8-11 Example of fats 12-15 Common problems in Sauce.