TLE

• Stocks are a flavorful liquid prepared by simmering meaty bones from meat or poultry, seafood and/or vegetables in water with aromatics until their flavor, aroma, color and body, and nutritive value are extracted
• French terms used for stocks

  • fond
  • broth
  • bouillon
  • fumet
  • age
• Fond


  Meaning base, a fitting definition for these liquids because they are the foundation of many different food preparations
• Classification of Stocks


  • White Stocks
  • Brown Stocks
  • Fish Stocks
  • Vegetable Stocks
• White Stocks


  • Made with white meat or beef, veal bones, chicken carcasses, and aromatic vegetables
• Brown Stocks


  • Made with beef, veal, and poultry meat and bones. The bones are roasted until golden in color, not burnt
• Fish Stocks


  • Categorised separately from the other basic stocks because of its limited usage. The basis of fish preparation is fumet or fond
• Vegetable Stocks


  • A neutral stock composed of vegetables and aromatic herbs sautéed gently in butter, then cooked in the liquid
• Ingredients in Preparing Stocks

  • Bones
  • Mirepoix
  • Acid products
  • Scraps and left-over
  • Seasoning and spices
  • Bouquet garni
• Mirepoix


  The French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks. Use 2 parts onion, 1 part celery and 1 part carrot
• Bouquet garni


  Assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock
• Guidelines for preparing stocks

  • Follow the correct procedures for cooling and storing stock
  • Follow the cooking time for stock
  • Start cooking the ingredients with cold water to promote extraction of protein
  • 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 to become too 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
• You are planning to make different kinds of stocks for future use
• At the kitchen, you saw the following ingredients: carrots, onions, celery, half cut chicken, paprika, fish trimmings, pepper corn, fish sauce, bay leaf, ginger powder, vinegar, and lemon
• Classify these ingredients based on the following questions:
• 1. Which of those ingredients will fall under spices category?
• 2. What are the common ingredients in preparing mirepoix?
• 3. Which ingredient may be used best in getting the main flavor of the soup?
• Analyze the situation and complete the concept map by providing the needed information. Write the needed ingredients and its function to make your "Nilagang Baka" tastes good.
• Soups are usually served as the first course for lunch and supper. It is primarily served to whet the appetite. In case an appetizer is served first, soup is the second course.
• Soups are based on stocks added with other ingredients for variety of flavor, consistency, appearance, and aroma.
• A well-prepared soup always makes a memorable impression. Soups offer a full array of flavoring ingredients and garnishing.
• Clear Soups


  Soups based on a clear, unthicken broth or stock. They may be served plain or garnished with a variety of vegetables and meats.
• Broth and bouillon


  • Simple clear soup without solid ingredients. Broth and bouillon are like stock in technique and in cooking time. The major distinction between broth and stock is that broths can be served as is, whereas stocks are used in production of other dishes.
• Vegetable soup


  • Clear seasoned stock or broth with the addition of one or more vegetables, meat, or poultry.
• Consommé


  • Rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.
• Thick Soups


  • Soups that are thickened to provide a heavier consistency. Thick soup is a cream soup based on béchamel sauce and is finished with a heavy cream. A béchamel sauce is milk thickened with roux. But some thick soups are velouté sauce - based, stock thickened with roux. A velouté sauce base is usually finished with a liaison of heavy cream egg yolk.
• Cream Soups


  • Purees - vegetable soup thickened with starch.

  Bisques - are thickened soups made from shellfish.

  Chowders - are hearty soups made from fish, shellfish or vegetables usually contain milk and potatoes.

  Veloutés - soup thickened with egg, butter, and cream.
• Ingredients of soup


  • Meat (chicken, beef, pork, lamb, fish)
  • Salt
  • Pepper
  • Vegetables (carrots, string beans, turnips, tomatoes, mushrooms, celery, leak)
  • Onion
  • Garlic
  • Water
  • Eggs
  • Cornstarch
  • Seasoning (MSG, convenience products)
  • Butter
  • Cream
  • Garnishes (slices of lemon, egg, shredded vegetables, pimiento strips)
• Basic Principles of Preparing Soup

  • Starting with Cold Water
  • Cutting vegetables to appropriate size for the type of stock
  • Select your protein based. Beef, Chicken, Pork and Fish. All bones are washed, roasted, or blanched
  • Simmering Gentle extractions aid in flavor and nutrition
  • Skimming Keep the stock clear