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Unit of Competency 2 - Prepare Stocks, Sauces and Soups

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Unit of Competency 2 - Prepare Stocks, Sauces and Soups
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.
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
1.Bones 2.Mirepoix- is the French term for the combination of coarsely chopped onions, carrots and celery used to flavor stock 3.Acid Products 4.Scraps and leftovers 5.Seasonings and spices
1. Follow the correct procedure for cooling and storing stock. 2. Follow the cooking time for stock. 3. The stock ingredients are boiled starting with cold water. 4. Stocks are simmered gently, with small bubbles at the bottom but not breaking at the surface. 5. Salt is not usually added to a stock, as this causes it become salty. 6. 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.
1. Bay leaf 2. Cajun Seasonings 3. Cinnamon 4. Curry Powder 5. Flax Seed 6. Ginger 7. Mustard 8. Nutmeg 9. Oregano 10.Paprika 11.Pepper and peppercorn 12.rosemary
Learning Outcome 2
? Based on stocks added with other ingredients for variety of flavor consistency, appearance, and aroma. ? Well prepared soup always makes a memorable impression.
? 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. Consomm¨¦- rich, flavorful stock or broth that has been clarified to make it perfectly.
? 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.
? Dessert soup a. Ginataan- a Filipino Soup b. Osheriku- A Japanese Soup c. Tonge sui- a Chinese Soup ? Fruit soup ? Cold Soup ? Asian soup
? 1. rice ? 2. flour ? 3. grain ? 4. cornstarch
? Meat ? Salt ? Pepper ? Vegetable ? Onion ? Garlic ? Water ? Eggs ? Cornstarch ? Seasonings ? Butter ? Cream ? Garnishes
? Starting with cold water ? Cutting vegetables to appropriate size for the type of stock. ? Select your protein based. ? Simmering ? Skimming
Unit of Competency 2 - Prepare Stocks, Sauces and Soups
? 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.
? 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.
? 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.
? Roux- is a cooked mixture of equal parts by weight of fat and flour. 1. Fat. a. Clarified Butter b. Margarine c. Animal Fat d. VegetableOil and Shortening 2. Flour
? Discarding ? Oiling- Off ? PoorTexture ? Syneresis ? Oil Streaking
Unit of Competency 2 - Prepare Stocks, Sauces and Soups
? Chilled Stock can be frozen in 1 gallon amounts to be used for sauces. ? The stock should never be put in the refrigerator while it is hot. ? Place the hot stock pot in a sink full of cold water and ice cubes until it is look warm. ? Refrigerated stock cools better in shallow pan. ? Stock lasts up to five days if covered but it is best used in two days.
? Sauces should be kept in an airtight container and stored in a cool dry place away from the moisture, oxygen, lights and pest. ? Sauces made with dairy products should be kept out of temperature danger zone. ? Thickened sauce should also be prepared, served, and stored with caution.
? Skim the surface and strain off the stock ? Cool the stock quickly as possible. ? When cool refrigerate the stock in covered containers
? By adding water ? By using other liquid like evaporated milk, coconut milk, and fruit juices.

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Unit of Competency 2 - Prepare Stocks, Sauces and Soups

  • 2. 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. 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. 1.Bones 2.Mirepoix- is the French term for the combination of coarsely chopped onions, carrots and celery used to flavor stock 3.Acid Products 4.Scraps and leftovers 5.Seasonings and spices
  • 5. 1. Follow the correct procedure for cooling and storing stock. 2. Follow the cooking time for stock. 3. The stock ingredients are boiled starting with cold water. 4. Stocks are simmered gently, with small bubbles at the bottom but not breaking at the surface. 5. Salt is not usually added to a stock, as this causes it become salty. 6. 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. 1. Bay leaf 2. Cajun Seasonings 3. Cinnamon 4. Curry Powder 5. Flax Seed 6. Ginger 7. Mustard 8. Nutmeg 9. Oregano 10.Paprika 11.Pepper and peppercorn 12.rosemary
  • 8. ? Based on stocks added with other ingredients for variety of flavor consistency, appearance, and aroma. ? Well prepared soup always makes a memorable impression.
  • 9. ? 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. Consomm¨¦- rich, flavorful stock or broth that has been clarified to make it perfectly.
  • 10. ? 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. ? Dessert soup a. Ginataan- a Filipino Soup b. Osheriku- A Japanese Soup c. Tonge sui- a Chinese Soup ? Fruit soup ? Cold Soup ? Asian soup
  • 12. ? 1. rice ? 2. flour ? 3. grain ? 4. cornstarch
  • 13. ? Meat ? Salt ? Pepper ? Vegetable ? Onion ? Garlic ? Water ? Eggs ? Cornstarch ? Seasonings ? Butter ? Cream ? Garnishes
  • 14. ? Starting with cold water ? Cutting vegetables to appropriate size for the type of stock. ? Select your protein based. ? Simmering ? Skimming
  • 16. ? 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.
  • 17. ? 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.
  • 18. ? 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.
  • 19. ? Roux- is a cooked mixture of equal parts by weight of fat and flour. 1. Fat. a. Clarified Butter b. Margarine c. Animal Fat d. VegetableOil and Shortening 2. Flour
  • 20. ? Discarding ? Oiling- Off ? PoorTexture ? Syneresis ? Oil Streaking
  • 22. ? Chilled Stock can be frozen in 1 gallon amounts to be used for sauces. ? The stock should never be put in the refrigerator while it is hot. ? Place the hot stock pot in a sink full of cold water and ice cubes until it is look warm. ? Refrigerated stock cools better in shallow pan. ? Stock lasts up to five days if covered but it is best used in two days.
  • 23. ? Sauces should be kept in an airtight container and stored in a cool dry place away from the moisture, oxygen, lights and pest. ? Sauces made with dairy products should be kept out of temperature danger zone. ? Thickened sauce should also be prepared, served, and stored with caution.
  • 24. ? Skim the surface and strain off the stock ? Cool the stock quickly as possible. ? When cool refrigerate the stock in covered containers
  • 25. ? By adding water ? By using other liquid like evaporated milk, coconut milk, and fruit juices.