Classification of Stocks, Glazes and Essences

Learning Objectives:

1. Identify the different classification of Stocks, glazes and

Essences
2. Enumerate the basic components of stocks, glazes and essences
3. Learn to make different kinds of stocks, glazes and essences

Definition of Terms

Stock- foundational thin liquid of many soup produced when meat, poultry,
seafoods/ and/or their bones, vegetables are reduced and strained

Bouquet garni- a bundle of aromatic herbs and spices rolled up and tied
together with a twine

Broth-a stock made from meat or meat/bone combination and some water with
little or no flavoring. They are seldom reduces and therefore not as strong-
flavored as stocks.

Bouillon is a broth made from meat and vegetables and then strained to remove
any solid ingredients

Sachet de epices- Also

Made up of strong flavored herbs and spices placed in a sachet, tied and added
to dishes for stocks, glazes or essences

essences and glazes when stocks are reduced down into more concentrated
and flavor some liquids

Whatever the temperature, all soup are based on stocks or broths, from these
foundation are added ingredients lending each kind of soup its own name and
unique characteristics.

To make a really good stock you need Stocks which cooking is based. Many
glazes and essences are then made from the stocks. A good stock is based on

1. Choosing the correct ingredients

2. Using the correct preparation method
3. Storage
4. Planning a production schedule

The components of a stock:

1. Bones contains more collagen which converts to gelatin and become
 more flavorful extract which impart rich thickness and body to the
stock

2. Water. Pure, clean, cold water is more preferred in making a stock.

Simmering the water and ingredients generates more flavor. Cold
water can efficiently transfer more flavor to the liquid than hot water.

3. Flavors or flavoring ingredients adds a new flavor to food

1. Mirepoix - made up of onions, celery and carrots often added to
Stocks. If carrots is replaced with leeks or shallots it creates a
near colorless stocks thus providing white mirepoix.
2. Salt or other potent seasonings are also added
3. Bouquet garni- made up of parsley, thyme, bay leaf although
other aromatics like cloves, rosemary, sage and garlic cloves and
whole peppercorns
4. Seasoning-any compound that enhances the flavor already found
Naturally in food. Salt is considered universal seasoning.
5. Convenient products are seasoning and food enhancers that
come readily in powder or cubes. Example of which are chicken
commercial chicken, pork, beef, fish and vegetable cubes and
powder

4. Vegetables They are often not added until the last remaining hours of
preparation to prevent it to become mushy with overcooking and preserve its
flavor. The size of the vegetable cuts also varies. The longer simmering it needs
the bigger the cut.

The stocks that you have to make will depend on the ingredients you use and
the way it is prepared. There are four main stocks that are generally produced
in the kitchen:
1. chicken
2. white beef
3. brown beef
4. fish

Basic Procedure in making Meat (Beef, pork, lamb) Stock

1. Cube or grind the meat or if you are using beef bones, cut it in about
3 inch sections
2. soak the bone is a bowl or pot of cold water using 2 cups of water to
every cup of meat or pound of bones or adding enough water to
cover it about 1 ½ inch to cover them.

3. After ½ hour of soaking, heat to a boiling point and reduce it to a bare simmer
for up to 3 to 4 hours. Skim the scum after adding vegetables or Mirepoix
For Poultry:

The more mature the poultry used the more flavorful the stock, ideally the back
and neck part.

1. Soak the bone in enough cold water to cover it, about 1 ½ to 2 inches
2. Bring to a simmer with the lid off. Cook in a simmer for about an hour, whole
bird for four hours. The frothy fats should be skimmed off repeatedly as
necessary
3. Add the remaining ingredients (vegetables, seasoning), cover with the lid and
simmer for another hour. Chicken bouillon is sometimes added if the stock lacks
flavor.
4. Another method to add richness to the flavor is, you have to roast the bones
and vegetables first before adding water and simmer.

For Fish :
1. Use backbones or frames, head or tail of a lean white meat. Wash the bones
thoroughly. For the head, remove the gills the eyes and skin.
2. Combine other ingredients with the bones. The floating fish frames are often
pushed down to extract more flavor. Heating time should not exceed more than
half an hour. Celery should be omitted replaced with leeks, carrots can be left
out if golden color is not desired.
3. Vegetables should be cut short because of short cooking time.

For Vegetables:

1. Preparing vegetable stock has the most advantage over other stocks. Less
expensive, less messy, less time production.
2. Takes only about half an hour.
3. Vegetables and seasoning under poultry stock can also be used for fish.

When the stock is cloudy, use the clarification process.

To start the clarification process, whisk a mixture of egg white, lean raw
minced meat, finely diced mirepoix vegetables and ice into cold stock. This is
the only time the stock is stirred or disturbed in any way. If it is, it would undo
the process and you would have to start again.

Storage of Stock

1. Do not put the stock in the refrigerator while it is hot

 2. Place the hot stockpot in a sink of cold water until it becomes luke warm .
Leave it uncovered for less than an hour. When cool refrigerate. Shelf Life can
last for five days, for frozen stocks, it can live up to a month

Job Sheet 5.1-1

Make Different Kinds of Stocks
Title: PREPARE Meat stocks (White and Brown)
(Meaty beef bones yield: 4 kg)

Performance Objective: Given the materials, tools and ingredients you

need to make various stocks following the
standardized recipe.
Supplies, Tools & Equipment : Knife, Liquid measuring cup,
Measuring Spoon, saucepan, wire whisk, spatula,
Bowl, stock pot, ladle, knives, chopping board
INGREDIENTS/ MEASUREMENT:
Beef bones 4 kg
Mirepoix:
Onion 200g
Celery 100g , cube
Carrots 100g, cube
Bouquet Garni:
Bay leaf 1 pc
Thyme 1/8 teaspoon
Peppercorn 1 teaspoon
Parsley stem 3 pcs
Cloves 1 whole
Water 7.5 liter
Water extra
Salt to taste
MISE EN PLACE:
1. Chopped beef bones, 3 inches.
2. Blanch bones starting with cold water.
3. After blanching, rinse bones first with hot water, then with cold
water to remove any remaining impurities.
4. Make a mirepoix. Cut all the vegetables in cube. Set aside
5. 5. Make a sachet bag consisting of bay leaf, thyme, peppercorn,
6. parsley, and cloves.
7. Set aside
METHODS:
1. Cover the bones with cold water and bring to simmering
temperature.
2. Add salt and skim occasionally.
3. After 11/2 to 2 hours add sachet bag and mirepoix.
4. Simmer for another 11/2 to hours.
5. Strain through a cheesecloth or fine chinoise.

Note: Beef stock is used for soups, vegetables and meat preparation
For Brown Stock roast bones for 3-4 hours until brown.
Saute in 1 table spoon tomato sauce and mirepoix using the 1
tablespoon drippings from roasted bones. Then follow steps 1-5

Job Sheet 5.1-1

Make Different Kinds of Stocks
Title: PREPARE Chicken Stock

Performance Objective: Given the materials, tools and ingredients you

need to make various stocks following the
standardized recipe.
Supplies, Tools & Equipment : Knife, Liquid measuring cup,
Measuring Spoon, saucepan, wire whisk, spatula,
Bowl, stock pot, ladle, knives, chopping board
INGREDIENTS/ MEASUREMENT:
Ingredients:
Chicken back bones 3 kgs
Mirepoix:
Onion 150g cube
Celery 75g cube
Carrots 75g cube
Bouquet Garni in a sachet in bag:
Bay leaf 1 pc
Thyme 1/8 teaspoon
Peppercorn 1 teaspoon
Parsley stem 3 pcs
Cloves 1 whole
Water 5 liter
Salt to taste
Steps/ Procedure:
MISE EN PLACE:
1. If chicken bones are not very fresh, blanch chicken bones, starting
with hot water.
2. Wash, rinse, sanitize, peel and combine vegetables for mirepoix .
3. Make a sachet bag consisting of bay leave, thyme, peppercorn,
parsley, and cloves.

METHODS:
1. Add cold water to blanch bones.
2. Bring to a slow boil simmer.
3. Add salt and skim off impurities.
4. Simmer for 45 minutes and add sachet bag and mirepoix.
5. Continue simmering for another approx. 45 minutes.
6. Skim of impurities if necessary
7. Strain carefully through a cheesecloth or fine chinois.

Note: If bones are fresh, blanching is not needed.

Chicken stock is used for sauces, soups, glazing liquid and
chicken dish preparation.

Assessment Method:

Demonstration , Performance Criteria checklist, Direct Observation and

Oral Questioning

Job Sheet 5.1-1

Make Different Kinds of Stocks
Title: PREPARE Fish Stock

Performance Objective: Given the materials, tools and ingredients you

need to make various stocks following the
standardized recipe.
Supplies, Tools & Equipment : Knife, Liquid measuring cup,
Measuring Spoon, saucepan, wire whisk, spatula,
Bowl, stock pot, ladle, knives, chopping board
Ingredients:
Fish bones and trimming (Fresh, white, lean fish )3kg
Sachet bag 1
Cold water 5 liter
Dry white wine 500 ml
Matignon 300g
Mushroom trimming, fresh 50g
Salt 10g

Mis en place:
1. Wash fish bones/trimmings very well under cold running water.
2. Chop bones into rather small pieces.
3. Wash, rinse, sanitize vegetables.
4. Cut vegetables into matignon size.
5. Make a sachet bad consisting of peppercorns, by leaves, cloves, parsley
stem and dill.
Methods:
1. Combine fish bones, water, white wine, matignon, mushroom
trimmings, salt, and sachet bag in stock pot and bring to simmer.
2. Simmer for approximately 25 – 30 minutes.
3. Strain carefully through a cheesecloth/chinois and immediately cool
down or use stock for further preparation.

Note: Fish stocks are used for sauces, soups, and fish fumet. If fish is simmered
longer than 30 minutes, it will turn bitter and cloudy.
 Job Sheet 5.1-1
Make Different Kinds of Stocks
Title: PREPARE Vegetable Stock

Performance Objective: Given the materials, tools and ingredients you

need to make various stocks following the
standardized recipe.
Supplies, Tools & Equipment : Knife, Liquid measuring cup,
Measuring Spoon, saucepan, wire whisk, spatula,
Bowl, stock pot, ladle, knives, chopping board
INGREDIENTS/ MEASUREMENT:

Leeks 300gms
Onion, white 150 g
Garlic, peeled 100g
Carrots 300g
Cabbage 150g
Fennel bulb (anise) 100g
Stalk Celery 150 g
Tomato, fresh, red 100g
Sachet de epic/bag 1
Olive oil 125ml
Water 6 liters
Salt, iodized 10g

Mise en place:
1. Wash, sanitize, rinse, trim and cut leeks into matignon.
(ensure that all layers are clean.
2. Wash, sanitize, rinse, peel and cut onions, garlic, carrots,
cabbage, fennel bulb and celery into matignon size.
3. Wash, sanitize, rinse and cut tomatoes into cubes.
4. Sanitize parsley and thyme.
5. Crush peppercorns.
6. Make sachet bag consisting of peppercorn, clove, bay leaves,
parsley stem and thyme.
Methods:
1. Heat up olive oil and sauté leeks, onions, and garlic.
2. Add remaining vegetables and continue sautéing briefly.
3. Add cold water and bring to simmer.
4. After 15 minutes, add sachet bag.
5. Simmer stock for about 45 minutes to one hour and skim
frequently.
 6. Strain carefully through a cheese cloth or chinois.

Note: Vegetables stock is used mainly for soup and vegetables dishes, but
it can be used for vegetable grain dishes and glazing liquid.

Kinds of Soup

Soups have almost endless variety in content and nutritive value which can be
fitted into luncheon or dinner menus to serve different purposes such as:
1. To stimulate appetite for the rest of the meal.
2. To give nourishment to persons unable for any reason, to take
solid foods.
3. To be the mainstay of the meal.
4. To supply large amounts of proteins, carbohydrates, minerals
and vitamins.

Most soups are made from stock. Stock is the liquid left from cooking meat,
poultry or vegetables. For instance, soups are sometimes named from the
principal ingredient or an imitation of it, as the names potato soup, beef soup,
macaroni soup, mock-turtle soup testify. Again, both stimulating and nutritious
soups may be divided into thin and thick soups, thin soups usually being clear,
and thick soups, because of their nature, cloudy. When the quality of soups is
considered, they are placed in still different classes and are called broth, bisque,
consomme, puree, and so on. Another important classification of soups results
from the nationality of the people who use them. While soups are classified in
other ways, it will be sufficient for all practical purposes if the housewife
understands these three principal classes. The two general classes of soup
already mentioned permit of numerous methods of classification.

CLASSES DENOTING CONSISTENCY.--As has already been pointed out,

soups are of only two kinds when their consistency is thought of, namely, clear
soups and thick soups.

CLEAR SOUPS are those made from carefully cleared stock, or soup
foundation, and flavored or garnished with a material from which the soup
usually takes its name. There is no other soup of this kind, bouillon and
consomme being the two leading varieties, but in order to be palatable, they
require considerable care in making. Consomme is a well-seasoned stock,
which is the liquid left from cooking meat such as veal, poultry or a combina-
tion of both while Bouillon is seasoned beef stock, free of fat and clarified
THICK SOUPS are also made from stock, but milk, cream, water, or any
mixture of these may also be used as a basis, and to it may be added for
thickening meat, fish, vegetables, eggs, or grain or some other starchy material.
Soups of this kind are often made too thick, and as such soups are not
appetizing, care must be taken to have them just right in consistency.

CLASSES DENOTING QUALITY.-- When attention is given to the quality of

soup, this food divides itself into several varieties, namely, broth, cream soup,
bisque, chowder, and puree.

1. BROTHS have for their foundation a clear stock. They are sometimes a thin
soup, but other times they are made quite thick with vegetables, rice, barley, or
other material, when they are served as a substantial part of a meal.

2. CREAM SOUPS are highly nutritious and are of great variety. They have for
their foundation a thin cream sauce, but to this are always added vegetables,
meat, fish, or grains. Cream Soup is made from thin or medium white sauce to
which is added puree made from one or more vegetables. Among the vegetables
most commonly used for cream soup are corn, peas, asparagus, tomatoes,
celery, mushrooms, onions and white potatoes. In order to lower the fat content
of a cream soup, cream is lessened and substituted with starch like rice or
potato.

3. BISQUES are thick, rich soups made from game, fish, or shell fish,
particularly crabs, shrimp, etc. Occasionally, vegetables are used in soup of
this kind. Bisques are usually made by combining thin white sauce with
chopped sea food and often with some of the liquid in which the sea food has
been cooked.
4. CHOWDERS are soups that have sea food for their basis. Vegetables and
crackers are generally added for thickening and to impart flavor. Chowders are
another variation of cream soup. They always contain diced or chopped
vegetables or sea foods. Bits of browned salted pork and diced white potatoes
are ingredients of a true chowder.

5. PUREES are soups made thick partly or entirely by the addition of some
material obtained by boiling an article of food and then straining it to form a
pulp. When vegetables containing starch, such as beans, peas, lentils, and
potatoes, are used for this purpose, it is unnecessary to thicken the soup with
any additional starch; but when meat, fish, or watery vegetables are used,
other thickening is required. To be right, a puree should be nearly as smooth
as thick cream and of the same consistency.

CLASSES TYPICAL OF PARTICULAR COUNTRIES.--Certain kinds of soup

have been made so universally by the people of various countries that they
have come to be regarded as national dishes and are always thought of as
typical of the particular people by whom they are used. Among the best known
of these soups are Borsch, a soup much used by the Russian people and made
from beets, leeks, and sour cream; Daikan, a Japanese soup in which radishes
are the principal ingredient; Kouskous, a soup favored by the people of
Abyssinia and made from vegetables; Krishara, a rice soup that finds much
favor in India; Lebaba, an Egyptian soup whose chief ingredients are honey,
butter, and raisin water; Minestra, an Italian soup in which vegetables are
combined; Mulligatawny, an Indian rice soup that is flavored with curry;
Potroka, another kind of Russian soup, having giblets for its foundation;
Soljinka, an entirely different variety of Russian soup, being made from fish
and onions; and Tarhonya, a Hungarian soup containing noodles

Production of Different Soup

Production of Soups:

Soup Recipes range from creamy and full of flavor (and usually fat!) to very
tasty lower cholesterol recipes (with less fat!)

Lots of people think that soups should be eaten only during the winter months.
Not so! There are many great recipes that taste wonderful right smack dab in
the middle of the hottest part of the summer, like delicious Gazpacho soup or a
long time summer favorite, cold Cucumber soup. Having said that, when winter
season approaches, cooking hearty soups not only pleases the tummy, but they
serve as an entire meal too. When you've had an amazing day of play or work
out in the cold, nothing beats a wonderful cup of hot Beef Consommé or a
steaming, hearty stew to warm up the body as well as the soul.

Here’s some tips in making a hearty soup:

1. Don't rush perfection. Good and tasty soup is worth the wait, so don't
cheat yourself or the process. Cooking soup, as easy as it is, is more than just
throwing a bunch of ingredients into a pot of water and bringing it to a boil.
Although you probably could make a good soup that way, there's a few things
you can do to make it even better.

Even small things like paying attention to the preparation - such as cutting
and slicing and dicing. Do it well and clean the veggies thoroughly to get rid of
any residual grit and sand. And then, slow cooking your soups really blends
the flavors of your ingredients and adds delectable textures. Any other way,
just doesn't cut it!

2. All the best tasting soup recipes use fresh ingredients. Lots of folks
might tell you that great soups can be made with any kind of leftover foods.
However, how many upscale restaurants have you been too that are willing to
risk their reputation by serving soup made with leftovers? It doesn't happen
very often. Advice from the professionals always comes back to: use the
freshest ingredients possible.

3. For more hearty and rib-sticking soups, use cream instead of water for
the base. What works best are milk and cream soups that have potatoes and
beans as part of the recipe. Another alternative is using a tomato, beef or
chicken base. It really just depends on what type of soup you want to make.

1. The Difference Between Chicken Stock and Broth

The basic difference between chicken stock and broth comes from its
characteristics. A chicken broth will actually react in a different way when used
for deglazing a sauté pan than it will if you were using a stock. And here's the
reason: stock is often used as an alternative to cream or butter when binding
up pan drippings. It actually binds up the drippings beautifully for a sauce,
where as broth will not do that. Stock has more gelée in it and that's the agent
that helps with the binding process when making sauces.
The type of chicken parts you use and the amount of gelée extraction depends
on the length of your reduction. Knowing this, will help you determine if you
want to make chicken stock or broth.
Here are some key factors about the differences between chicken stock and
chicken broth:

Chicken Broth - usually made with the meat and parts of the chicken. It has a
high flesh to bone ratio. You can use whole chickens or an assortment of
chicken parts. Some experts believe that the best results for a broth is to use
stewing chickens rather than the fryers and roasters that are easily found in
your grocery store. However, I've made delicious broths from roasters if you
absolutely cannot find a stewing chicken. Lots of times, you can ask your
butcher or poultry manager to order a stewing chicken if they don't have any
on hand. At sea level, the reduction time for chicken broth can be as long as 3
hours.
Chicken Stock - is made up mostly form chicken parts that have a lower ratio
of flesh to bone. Good parts to use would be necks, backs and breast bones.
You can easily get the boney parts of the chicken at your local grocery store.
Just ask for them at the meat counter and they will either have them on hand
or will be happy to order them for you. Also, save your bones! Just gather up
leftover chicken bones and freeze them until you are ready to use when making
stock. To get the maximum amount of gelée from your stock, reduction time at
sea level is about 6 hours.
Flavoring both broths and stocks comes from herbs, vegetables and salt and
pepper.

2. A bisque is a type of soup that is rich, thick and creamy in texture. It's been
pureed to give it that smooth taste and is traditionally made with cognac or
wine, cream and a blend of spices to flavor seafood. Bisques, as the name
suggests, was first found in France. Today, however, you can find bisques all
over the world and with a huge variety of flavors - not necessarily having to do
with seafood, either.

If you are making a traditional bisque, it would go something like this:

sautéed seafood in a heavy pan and then add the broth. The broth is made by
mixing wine with your soup stock and a variety of spices in the pan. The
seafood (still in its shell if crustaceans are used) then simmers in this aromatic
base stock until cooked through. Once cooked, it is then puréed (shells and all)
in a food processor.

After being puréed, cream is added to the mixture. As it cooks, the cream helps
to thicken the soup into the desired consistency. Now it's ready to be served
and you can garnish with some beautiful cracked pepper or sprig of parsley.

Difference between a Bisque and a Chowder. Chowder is also a creamy

soup, most of the time a seafood soup. The difference between bisque and
chowder is that chowder has thick chunks of ingredients in the rich base, while
the bisque has a creamy, smooth texture. Bisque is often served at high-end
events because of it's smooth, creamy texture, complex and interesting flavors,
and beautiful colors. One of the most popular bisque recipes is Lobster Bisque.
Because of the long cooking process involved, Lobster Bisque has a wonderful
many-layered flavor. Today's way of cooking means that the lobster shell gets
removed. However, old-time traditionalists believe that bisque is not truly
bisque without the finely puréed shells that serve to thicken the soup.
3. Chowder typically a rich and creamy soup full of chunks of ingredients that
almost make it like a stew. The ingredients usually include seafood, vegetables
and cream.

Traditionally made chowder has a base of bacon and is thickened up with

crackers that have been broken into the base. Today, there are all kinds of
variations using everything from seafood and poultry, to just using vegetables
like a Creamy Corn Chowder.

The most famous chowders are found here in the United States. And the MOST
famous one would be Clam Chowder! There are two styles of clam chowder.
One is called New England style clam chowder and uses a base of cream. The
other popular version of clam chowder is called Manhattan style clam chowder
and it uses a base of pureed tomatoes. Both are delicious and both have a
hearty and warm flavor.

4. Most soups are pretty comforting food – they're warm, tasty, and satisfying.
But cream soups are even more special. They have a velvety texture and a
creamy smoothness that make them just as perfect for a fancy restaurant as
for a warm meal with the family.

A homemade soup has so much more flavor, and it's just better for you!

No preservatives, no strange chemicals, and you

control everything that goes in. If you have to restrict
your salt intake, it's as easy as getting a smaller
measuring spoon.

So what exactly is a cream soup? Well, as you can

guess from the name, the thing that really makes it a
cream soup is... cream! Or at the very least, milk.

The three basic elements that make up a cream soup: the base,
the thickener, and the cream. Then I'll talk about how to put them
together to make a delicious cream soup.

 The base is usually made of vegetable puree

 Thickeners are made with either roux or slurry
 Finished with a little bit of cream

.
Video Viewing:

Note: For actual demonstration of Soup making Watch Video Presentation in

various soup production. This video viewing has your trainer’s close
supervision. Prepare for some oral questioning for subject evaluation.

Job Sheet 5.2-1

PREPARE Soup
Title:
Chicken and Corn Chowder

Performance Objective: Given the materials, tools and ingredients you

need to make Chowder Soup following the
standardized recipe.
Supplies, Tools & Equipment : Knife, Liquid measuring cup, Measuring
Spoon, saucepan, wire whisk, spatula, sauce
Sauce pan, stockpot bowl, cutting board, ladle
INGREDIENTS/ MEASUREMENT:
400 grams chicken breast
1 teaspoon salt
2 carrots
2 onion, sliced
12 cups water
12 bacon strips
1 cup chopped onions
1 cup cubed celery
1 cup cubed carrots
1 cup all purpose flour
14 cup chicken stock
2 can small corn kernels
Steps/ Procedure:

1. In a saucepot, put chicken breast, salt, onion, and water. Bring

to a boil. Cook for 20 minutes.
2. Strain out chicken stock. Set aside. Remove chicken breast from
the bone. Slice meat into cube. Set aside.
3. In a sauté pan, put bacon strips. Cook until brown. Set aside
cooked bacon strips. Retain about 2 tablespoon of the bacon
drippings.
4. In s saucepot, using the bacon drippings, sauté onion until soft.
Add chicken meat. Mix well. Add celery and carrots. Cook for 5
minutes. Add flour. Stir well. Add the chicken mixture to the
chicken stock. Add corn kernels to the soup mixture. Let
simmer. Stir until thick.

To serve: Put soup in a bowl, top with chopped bacon. Serve while hot.
May serve parsley-garlic bread on the side.

Job Sheet 5.2-1

PREPARE Soup
T Creamy Carrot Soup

Performance Objective: Given the materials, tools and ingredients you

need to make Cream Soup following the
standardized recipe.
Supplies, Tools & Equipment : Knife, Liquid measuring cup, Measuring
Spoon, saucepan, wire whisk, spatula, sauce
Sauce pan, stockpot bowl, cutting board, ladle,
ingredients
INGREDIENTS/ MEASUREMENT:
44 grams butter
2 medium onion, chopped
6 long strips bacon, chopped
1 kg carrots, cubed
12 Cups chicken stock
2 pcs. Chicken cube
1 cup cream
Dash salt/pepper
Procedures:
1. Melt butter in a large saucepan, add onion and bacon, stir constantly
over heat until onion is soft.
2. Add carrots to pan, then chicken stock and cube, bring to a boil,
reduce heat, cover, simmer for about 30 minutes or until carrots are
tender.
3.Remove saucepan from heat.
4.Blend or process mixture in several batches until smooth.
5.Return mixture to pan, stir in cream, reheat, stirring constantly
without boiling.
6. Season with salt and pepper. Serve hot
Assessment Method:
Demonstration , Performance Criteria checklist, Direct Observation and
Oral Questioning

Prepare Hot and Cold Sauces

Learning Objectives:

1. Learn what are the five Mother Sauces and how to make them.
2. Know the standard procedure on how to make hot sauce and cold
sauce.
3. Know the correct consistency and characteristics of each mother
sauces.
4. Identify variety of thickening agents and convenience products in
making a sauce.

Introduction:
This topic will enhance/develop trainee’s knowledge, skills and attitude
in preparing different kinds of Mother sauces and their derivatives. Also, they
will identify hot and cold sauces. KSA of these will enable trainees to eventually
prepare himself/herself to pass future assessment and to be competent in
preparing classical to contemporary sauces. Sauces played an important role in
the enhancement of flavour, aroma, texture, appearance and consistency of
most dishes.
The basic types of sauces are the Grand/Mother sauces, Coulis (pureés),
Dessert, and Cold sauces (which we will cover later}. We will focus on the jobs
of the mother sauces and we will follow up with the recipes for them as we go
on.)
The reason these sauces are called “Grand” or “Mother” is because they are the
beginning of many other sauces.
 Five French Mother or Grand Sauces.
They are Brown Sauce/ Espagnole, Velouté, Béchamel, Tomato,
and Hollandaise. There are two others Buerre Blanc and Mayonnaise that also
can be used to create many more sauces. Another is the Demi-glace which is a
very rich brown sauce. Utilizing brown roux and a deeply roasted bones to give
it its distinct rich brown color. The sauce can be used to make Demi-Glace
which is debatably a mother sauce in its own right.

1. VELOUTE is made by using a white (chicken, fish, or veal) stock, which we

then thicken with a blond roux. This is your typical “gravy” that we make at
home. This is a necessity in kitchens at home, and professional alike. It can
serve as a base for stews like a chicken pot pie, and can spawn many varieties.
2. BECHAMEL
The basic cream sauce, Béchamel, is made from milk and white roux which is
flavored with aromatics. (onion, thyme, bay leaf, nutmeg.) We make this sauce
and thicken it ahead of time to help with costs over using heavy cream. A lot of
sauces can be made from Béchamel like Mornay (with cheese and liquor)
3. TOMATO sauce is pretty self- explanatory, this is made of tomato puree with
roux and spices, and frankly there are not a ton of variations like the others,
but the addition of meats will make Bolognese. Typically we will use a Tomato
sauce as an addition to other sauces like Béchamel to make a Rosé for
instance.
4. HOLLANDAISE, but the fact that there are many derivatives from it, we
pretty much consider it as a Mother sauce. One of the most common is
Béarnaise, Mousseline which is made by adding whipped cream.
5. BROWN/ESPAGNOLE is made from rich brown stock and brown roux or a
demi-glace

BUERRE BLANC
Buerre Blanc is also one of those sauces that doesn’t get the credit it
deserves. Yet it is a basic sauce that is just made from a wine reduction to
which butter is added. It is a great sauce and has a classic, light flavor that is
exceptional. Literally translated, it means Butter, White.
MAYONNAISE
Of the sauces here, this is the only cold one, yet it serves as a base for many
condiments, dipping sauces, and the like. Tartar sauce? It comes from
mayonnaise, and that is just one example. You can make your own easily, and
skip all of the preservatives in the store brought brands. It is also better to
make sauces derived from a base that has no additional flavors added to it like
the store bought.
Needless to say this is just the beginning of your venture in to making sauces.

Among the Five Grand Sauces the Bechamel (hot) and the Mayonnaise(cold) are
among the oldest and longest use because of many sauces and dips that may
be derived from it.

Components of a Sauce:

1. Thickeners
2. Fats
3. Stocks
4. Flavors

1. Thickeners: Helps the sauce become rich and thick. Best example
are the use of starches( flour, cornstarch, tapioca, potato starch, cassava
starch, arrow roots).

1.1. ROUX (rooh) is a cooked mixture of equal parts of fats and

flour.

1.1. 1. White roux- cooked for only a few minutes, just enough
to cook out the raw taste. It is used as thickening agent for products based
milk. It should be white and rich.

1.1. 2. Blond roux- known as pale roux. This is cooked quite

longer than the white. Color should change slightly dark. Finish product has
ivory color.

1.1. 3. Brown Roux is cooked until light brown in color with

nutty aroma. These should be cooked over a low heat.

1.2. SLURRY- a mixture of starch diluted in water or stock

before it is added to your dish.

2. Fats : Cooking fats used in preparing roux:

2.1. Clarified Butter-melted butter where solid milk and butter

fats are separated. Provides finer sauce because of its flavor.
 2.2. Margarine has an inferior flavor to butter

2.3. Animal fats like chicken fats, pork and beef drippings, lard.

2.4. Vegetable oil or shortening not preferred by most chef because

they add no flavor.

3. Stocks are extracted flavored liquid from the long boiling and simmering
of beef, chicken, fish bones and slices of vegetables.
( See previous Information Sheet on Kinds of Stocks for review)

3.1. Brown Stock

3.2. White Stock

3. 3. Fish Fumet or Essence

3.4. Vegetables Stocks

4. Flavors: Add taste to the sauce

4.1. Reduced liquid of cooked dish

4.2. Herbs and Spices

4.3 Seasonings

4.4. convenient based stock or broth (cubes or powder)

Types of Sauces:

1. Hot sauce- when a sauce undergoes a direct heat method of

cooking and usually used for main dishes

2. Cold- when a sauce is prepared with less use or without a

direct heat method usually they are served as fruit sauces,
dips and dressings. Example is mayonnaise.

Mayonnaise uses emulsification. This is when eggyolk is

whisk briskly to blend in oil and acid(Vinegar or lemon juice)
to form one mixture.
BECHAMEL
TOOLS : Knife, Liquid measuring cup, Measuring spoon
Saucepan/saucepot, wire whisk, spatula, sauce bowl

INGREDIENTS/ MEASUREMENT:
½ cup Fresh milk
TT ( to taste) salt and nutmeg
1 T clarified butter
1 T flour

PROCEDURE:

1. In saucepan/saucepot, set a low fire to make a roux : Place 1 T of clarified

Butter allow it to melt then sprinkle 1 T of flour (to avoid lumps) Stir well until
well blended
2. Add the milk. Continuously stirring until it thickens.
4. Flavor the sauce by adding, nutmeg and salt. Stir well.
5. Remove from heat and transfer in a sauce bowl.

MAYONNAISE
TOOLS : Wire whisk, Liquid measuring cup , Measuring spoon
Mixing bowl (Plastic or Chinaware)

INGREDIENTS/ MEASUREMENT:
¼-1/2 cup Olive oil/corn oil
¼ tsp mustard
1tsp Lemon /calamansi juice or vinegar
1 egg yolk
Pinch of Salt and Sugar
PROCEDURE
1. Wash whole egg, separate egg white from egg yolk. Use egg
yolk only.
2. Beat egg yolk using wire whisk Until lemony in color.
3. Add mustard and lemon juice, salt and sugar.. Beat the
mixture until well blended.
4. Add oil little by little in a strands while continuously
beating the mixture until emulsified and well blended.