66 Page

Stock
A stock is the liquid that forms the foundation of sauces and
soups. Simmering various combination of bones, vegetables, and
herbs extracts their flavors to create this foundation.

ELEMENTS OF A STOCK

1. Nourishing Element
It is the most important ingredient in a stock for it provides flavor,
nutrients, and color.

2. Mirepoix
A mix of coarsely chopped vegetables that is used in a stock to
add flavor, nutrients and color.

3. Bouquet Garni
It is a combinationof fresh herbs and vegetables, such as
carrots, leeks, celery, thyme, and parsley stems, that are tied in a
bundle with butcher's twine.

4. Liquid
This brings out the maximum flavor of the ingredients and
prevents the stock from turning cloudy.
These ingredients are usually mixed in the following proportions to
make most stocks:
• 5 parts nourishing elements
• 1 part mirepoix
• bouquet garni
• 10 parts liquid

Food Selection and Preparation

 67 Page

COMMERCIAL STOCK BASES

Stocks can be purchased in a powdered or concentrated form,
called a base. A better-quality commercial stock base will list fish,
meat, or poultry extracts rather than salt or sodium first.

TYPES OF STOCKS

White Stock - it is made from chicken, beef, veal, or fish bones

simmered with vegetables.

Brown Stock - is made from either beef, veal, chicken or

game. It gets its color from roasting the ingredients without water, in a
hot oven.

Fish Stock - is made by slowly cooking the bones of lean fish

or shellfish. If lemon juice or other acids are added to the water, the
result is a flavorful liquid called a fumet.

Vegetable Stock - which don't include meat products, are an

important addition to many healthful dishes.

Glazes - it is the stock that is reduced and concentrated. Thus

results in a flavorful, thick, and syrupy liquid that turns solid when
refrigerated.

COOLING AND STORING STOCKS

Some Ways to Cool the Stocks

1. Using Rapi-Kool Container - a brand of container that can be

filled with water and then frozen. And is then put into the stock to
speed up the cooling process.

2. Pour the stock into a container that is less than 4 inches deep and
place it in the refrigerator.

Stock can be stored for several days in a walk-in or reach-in

refrigerator.

Food Selection and Preparation

 68 Page

Sauce
Sauce
Is a flavored, thickened liquid. And usually formed by adding a
thickening agent, seasonings and flavorings to stock.

SAUCE INGREDIENTS

Liquid Ingredients
In most sauces it serve as the base, or body. And you will
commonly use some type of stock as the base too.

Thickening Agents

Flour - bread or all-purpose flour is most often used to thicken

the fat from the pan in which the entrée has been sautéed.

Cornstarch - a powdery, dense flour with almost twice the

thickening power of flour.

Arrowroot - It is made from the roots of several tropical plants.

It creates a clearer sauce than cornstarch does.

Instant Starches - have been dried after being cooked. They

can thicken a liquid without being heated.

Bread Crumbs - Because they are cooked, it can thicken a

liquid quickly.

Vegetable Purées - foods that have been mashed, strained or

finely chopped into a smooth pulp. A coulis is a sauce made
from fruit or vegetable purée.

Food Selection and Preparation

 69 Page

Seasonings and Flavorings

It will add the finishing touches. Salt, pepper, mustard, vinegar,
spices and herbs can all change the flavor of a sauce.

STORAGE
If a sauce must be stored, pour melted butter on top or cover the
sauce with oiled parchment paper before storing. It should be labeled,
dated and kept refrigerated.

MOTHER SAUCES
The five basic sauces are known as mother sauces or grand
sauces.

1. Sauce Espagnole - which is a French for Spanich sauce, is made

from thickened brown stock and also contains some type of tomato
product and has few added seasonings.

2. Tomato Sauce - is made by simmering a tomato product with

flavorings, seasonings and stock or another liquid.

3. Béchamel Sauce – also known as a cream sauce or a white

sauce, it is made by thickening milk with a white roux, seasonings
and flavorings.

4. Velouté – also known as blond sauce, is made by thickening a

light-colored stock with a light-colored roux.

5. Hollandaise Sauce - made from emulsified egg yolks, clarified

butter(purified), seasonings and often lemon juice.

OTHER SAUCES

1. Salsa - can include a combination of raw vegetables or fruits,

spices, onions and chiles.

2. Relishes - it is often made with fruits or vegetables, this sauce

may be used as a condiment or a sauce for meat, poultry and fish.

3. Gravy - a type of sauce made from meat or poultry juices; a liquid

such as milk, cream or broth and a thickening agent such as a roux.
Food Selection and Preparation
 70 Page

4. Compound Butters - it is made by adding seasonings to softened

butter.

5. Independent Sauces - Applesauce, cocktail sauce, sweet and

sour sauce and barbecue sauce are four common examples of
independent sauces.

Food Selection and Preparation

 71 Page

Soups
TYPES OF SOUPS

Clear Soups
A clear soup is made from clear stock or broth and it is not
thickened.

Broth - sometimes called a bouillon, is made from simmered

meat and vegetables.

Consommé - a concentrated, clear soup that is made from a

rich broth.

Vegetable Soup - one of the easiest clear soups to prepare.

Meat-based stock or broth is used most often. For vegetarian
soup, use a vegetable-based stock or broth.

Thick Soups
A thick soup is not a clear or transparent and it includes a
thickening agent such as roux, cream or a vegetable purée.

Purée Soups - Soups that are thickened by grinding the soup's

main ingredient in a food processor or blender.

Cream Soup - a velvety-smooth, thick soup.

Specialty Soups
It highlight the cuisine of a specific region or reflects or shows the
use of special ingredients or techniques.

Food Selection and Preparation

 72 Page

Bisques and Chowders

• Bisque is made with a concentrated stock of shellfish, such as

lobster or shrimp, plus cream and roux.

• Chowder is made from fish, seafood or vegetables. It may be

compared to stews because they are hearty, chunky soups.

Cold Soups - Yogurt, cream or puréed fruit is often used as a

thickener for cold soups.

International Soups - are linked to different nations or cultures.

There are many different types of soups from all different cultures:
• Ginataan is a soup from the Philippines.
• Oshiruko is a Japanese bean soup.
• Gumbo is a Creole soup from South America.
• Mulligataway soup from India has curry as a flavoring.
• Menudo is a traditional Mexican soup that has tripe and
hominy.

SOUP PRESENTATION
The size and type of the cup or bowl is usually determined by the
type of soup, the meal at which it is served, and when during the
meal it will be eaten. The temperature of the bowl or cup will influence
the presentation of the soup too.

SOUP GARNISHES

Garnishes such as parsley or sour cream often make the

difference between an appetizing appearance and a dull one.

Garnish Guidelines

• Garnishes should be attractively arranged.

• Vegetables or meats for garnishes should be cut about the

same size and shape.

• The flavor and texture of the garnish should complement the

soup.

Food Selection and Preparation

 73 Page

• If you use vegetables or starches as garnishes, cook them

separately so they will not cloud the soup.

• Do not overcook garnishes.

SOUP STORAGE
When you make large batches of thick soup, cool and refrigerate
the soup. Heat the base over low heat, then add the milk or cream to
the base. Restock the soup when necessary.

Food Selection and Preparation

 74 Page

Cereals
Cereals
These are cultivated plants of the grass family (Gramineae) that
is also grain, which yield edible starchy pods or grains suitable for
food.

MAJOR CEREALS

1. Corn, or maize (Zea mays)

For human consumption, corn is sold as a fresh vegetable or is
canned or frozen. The grain also is processed into a growing number
of food products, including corn flour, corn oil, corn syrup, and many
other by-products.

Corn Varieties

DENT CORN - also called "field" corn. In this kind of corn

kernels have both hard and soft starches.

FLINT CORN - The endosperm of this maize kernel is soft and

starchy in the center. Kernel in this type of maize are rounded
on top.

POP CORN - It posseses an exceptional popping qualities. The

grain are used for human consumption and is the basis of pop-
corn confections.

FLOUR CORN - It also known as soft corn. It resembles the

flint corn in appearance and characteristics.

Food Selection and Preparation

 75 Page

SWEET CORN - The sugar and the starch make the major
component of the endosperm that result sweetish taste of the
kernels.

WAXY CORN - The endosperm of the kernel when cut or

broken gives a waxy appearance.

Indian Corn - has white, red, purple, brown or multicolored

kernels.

Corn Products

Extruded Snacks and Breakfast Cereals - corn flour and corn

meal are major materials in these products.

Cornstarch, Modified Corn Starch, Dextrins and Corn

Syrup - this group of products are used as ingredients for food
products like meat and poultry formulations, baked products
and confectionery as well as beverages.

Fermented Corn Products - Examples of these are Bourbon

whiskey and vinegar which can also be made from corn.

Corn Oil - derived from corn embryo which contains the lipids
in corn.

Corn Cookery

Boiling, Steaming - Used for this kind of cooking are the waxy
white variety and the yellow sweet corn variety.

Grilling - The husks are removed and the ear of corn placed
directly over coals to cook.

2. Rice
Most rice is milled for direct and local consumption. Other
products in which rice also used for breakfast cereals and such
alcoholic beverages as Japanese cake.

Food Selection and Preparation

 76 Page

Rice Varieties

LONG GRAIN RICE- Milled grains that are at least three to four
times as long as they are wide, it is 6.61 to 7.5 mm. Due to its
starch composition, it separate, light and fluffy when cooked.

MEDIUM GRAIN RICE- it is between 5.51 to 6.6 mm. Since

the cooked grains are moist and tender than long grain rice.
The rice has a greater tendency to stick together.

SHORT GRAIN RICE- is less than 5.5 mm, this rice is short
and the best for sushi. It has a sticky texture when cooked.

Rice Cookery

Steaming - The Visayan puso is cooked in this manner.

Sauté - Risotto, paella, and pilaf are rice dishes with added
savory ingredients.

Fried Rice

• Lugaw and Arroz Caldo - porridge dishes with or

without pieces of meat or chicken or tripe.

• Rice Cakes - are sweet, most are cooked with coconut

milk and some are made with whole rice grains, some with
stone ground galapong. Examples of common rice cakes;
suman, moron, patupat, puto, kutchinta, bibingka, and kalamay.

Rice Products

Rice Snack Items - ready to eat snack items are rice crackers,
pop rice, pinipig and extruded rice snacks.

Rice-derived ingredients - rice grits and rice flour

Fermented Rice Products

tapuy - rice wine of the Mountain Province, Bontoc, Ifugao and
rice vinegar.

Food Selection and Preparation

 77 Page

Other Rice Products: Rice Coffee, Canned Rice, Instant Rice

and Noodles

3. Oats (Avena sativa)

Is considered to be a whole grain food. It means that it contains
more vitamins, fiber, minerals as well as phytonutrients than other
processed or refined grains.

Nutritive Value of Oats

Fat, protein, and calories:

You can eat oatmeal for breakfast because it supplies calories,

fat, and protein that is important for the activities of the whole day. In
per serving, it also provides 4 grams fat and 6 grams protein.
Consumption of oats will not only supply you energy but also helps to
maintain muscle mass, body fluids, cell structure and tissue.

Carbohydrate:

Oats are a healthy source of Carbohydrates. While you intake

oats, you will get 28 grams carbohydrate and 4 among them come
from dietary fiber. Fiber is very important for proper digestion.
Moreover, it helps to maintain the weight of your body and the weight-
loss procedure.

4. Wheat
In modern times, wheat is used to produce meal, breakfast
cereals, and flour baker products.

Two Main Classes

Hard Wheat - yield strong flour flavor for bread making

Soft Wheat - is very good for making biscuits

Food Selection and Preparation

 78 Page

Legumes
TYPES OF LEGUMES

1. Chickpeas
Two types of chickpeas
Desi chickpeas, the smaller variety are wrinkled in appearance
and may be brown, yellow, orange, black or green.
Kabuli chickpeas, known for their nutty flavour are round and
white to cream in colour.

Main culinary uses of chickpeas

 Chickpeas are easily added to salads, soups and casseroles or
can be roasted to produce a crunchy nut-like snack.
 Traditionally desi chickpeas are also ground into flour (besan)
and used in various ethnic dishes such as Indian snack mix.

2. Beans
Different types of beans

Adzuki beans - are round, commonly red beans traditionally

used in Asian sweets. The paste is commonly used in pastries
and cakes.
Black beans, or black turtle beans - are black, oval shaped
beans popular in Mexican and Brazilian dishes.

Borlotti beans - are cream coloured with red speckled

markings and turn light brown when cooked. They are popular
in Italian dishes and can be used in excellent in soups and
stews, as well as cold bean salads.

Food Selection and Preparation

 79 Page

Cannellini beans - are white beans with the same shape as a

kidney bean. They have a mild, nutty taste with creamy texture
and are popular in Italian dishes.

Edamame beans - are young soybeans which are usually

eaten whilst still inside the pod. These are soft and edible.

Faba (fava) beans, or broad beans - are cream coloured,

oval-shaped and usually flattened beans.

Lima beans - also called butter beans as they have a buttery

texture, are white and flattened beans. They are great for
soups, salads, bean mash or dips as well as casseroles.

Mung beans - are egg shaped and generally green in colour.

Mung bean flour can be used to make bread and pasta like
vermicelli or spaghetti.

Navy beans, or haricot beans - are small, oval white beans

and commonly used to make commercial baked beans.

Pinto beans - are cream coloured, speckled with brown. They

are the most common bean used for refried beans.

Red kidney beans - are a deep red colour. They hold their
shape well when boiled so are easy to add to almost any dish
to add some variety.

Soybeans - are green when raw (known as edamame) and

white when dried.

3. Peas
Five Main Types of Peas

Blackeyed peas - are a type of cowpea. They are cream

coloured with a black spot.

Blue peas - are round, green peas often used for canned peas.

Dun peas - are dimpled, greenish-brown colour.

Food Selection and Preparation

 80 Page

Maple peas - are round, with a brown, mottled or speckled

outer coat and yellow centre. They are used for stock.

White peas - are round, with a white outer coat and yellow
inner. They used as yellow split peas and for pea flour.

Main culinary uses of Field Peas

 Fresh or frozen green (immature) peas is commonly eaten as a

vegetable.
 Dry whole or split peas are excellent in soups.
 Yellow split peas are commonly used in dhal curries.
 Field peas can also be roasted to make a crunchy snack.

4. Lentils

Yellow lentils and red lentils - are small and round. They are
commonly used in soups and Indian curries.

Green lentils - larger than other lentils and have a flattened

seed. They are sturdier so work well in slow cooking and
burgers.

French or Puy lentils - dark green in colour. They have a

nutty flavour and hold their shape when boiled so are great in
salads or a side dish.

Other culinary uses for Lentils

 Lentil flour can be used to make a variety of foods.

 Immature pods and sprouted seeds may also be eaten as a
vegetable.

Food Selection and Preparation