Prepare stocks, sauces and

soups
SITHCCC007
 Introduction
Making stocks, soups and sauces is not difficult if general production principles are
followed carefully. Selecting the right ingredients, combining them in the correct
quantities and using them appropriately are the keys to success.

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 Mise en Place
Mise en place literally translated from the French means ‘to set in place’ or
‘everything in place’. In cooking the term is used to describe the preparation done
before starting the actual service period.

Mise en place for stocks, soups and sauces may be to fully cook a dish like a bulk
batch of base soup or make stock for other cooking uses. Some sauces will be
finished off during service, but the bulk of the work would be done before service.

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 The ‘Standard Recipe’
The main purpose for using standard recipes is to:
 
• Maintain a consistent quality in food production.
• Record the food cost for each menu item.
• Control the portion size.
• Establish the food cost percentage for each menu item.
• Write accurate food orders.
• Assist in the training of new staff.

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 Standard recipe cards

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 Activity 1
 
A seafood soup has 40 grams of assorted seafood, which is added in the soup bowl
as it is served. Assuming no waste how many portions will you get from 1 kg of
assorted seafood?

If a steak has 50 ml of mushroom sauce and you have 2 litres of sauce. Assuming
no waste how many portions will you get from 2 litres?

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 Stocks
Stock are basically flavoured water made by slowly simmering meat, poultry or
fish and their bones with various vegetables and herbs to extract maximum flavour
into the water. A clear, well-flavoured stock is the main aim in stock production.

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 Common problems
• Stock is boiled too rapidly.
• Starchy ingredients are used, such as potatoes.
• During the cooking process a lid has been placed on the stock pot.
• The stock has not been strained properly.
• During cooking the stock has not been skimmed adequately.
• Inferior ingredients have been used.
• The stock has been cooked too long.
• Fish stock has been cooked too long and becomes bitter.

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 Activity 2
 
What flavours of stock can you think of that would be used in a commercial
kitchen preparing European style foods and what do you think those stocks would
be used for?

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 Equipment
A stockpot (freestanding, fixed or tilted) is used to hold the stock during cooking.

A Chinois is a cone-shaped mesh strainer and is used to strain the stock so that it is
free of impurities.

A roasting tray is a high-sided stainless steel tray, which is recommended for the
browning of bones.

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 Ingredients
• Bones
• Vegetables
• Bouquet garni
• Water
• Bay leaves
• Parsley
• Lemon juice and white wine
• Trimmings
• Salt – the non-ingredient

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 Activity 3
 
Which of the following ingredients are good ingredients for making stock?
Circle the correct answer.

See the student resource for the list of ingredients.

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 Basic stocks and their uses
• White beef stock (Fonds Blanc)
• Brown beef stock (Estouffade or Fonds Brun)
• Fish stock (Fonds de Poisson)
• Chicken stock (Fonds Blanc de Volaille)
• Brown game stock
• Vegetable stock
• Special purpose stocks
• Dessert stocks and stock syrups

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 Cooking times
Suggested cooking times for stocks:

The following cooking times are recommended for individual stocks, though the
times will vary depending on the size of the bones used.

Beef stock 8 hours.

Chicken stock 2 – 4 hours.

Fish stock 20 minutes.

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 Storage of stocks
• Store stocks for up to one week in the refrigerator or cool room within the
temperature range of 0 to 5ºC.
• Stocks may be stored for up to three months in the freezer at minus 18ºC.
• It is important to completely cool the stock before placing it in the refrigerator,
cool room or freezer.
• To speed the cooling process, the stock may be placed in small containers
which can be put into iced water. The stock is then stirred to evenly reduce the
heat.
• Use a cartouche when storing stocks.
• Label and date all stored stocks.

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 Glazes and essences
A good glaze has the following characteristics:
 
• Syrupy consistency.
• Concentrated flavour.
• Glossy appearance.
• Free of impurities.

The most common glazes are:

• Glace de viande (meat glaze).

• Glace de volaille (chicken glaze).
• Glace de poisson (fish glaze).

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 Soups
Soups are usually served as a starter or entrée on a traditional European menu, but
thick and hearty soups can be served as a meal by themselves accompanied with
some nice bread.

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 Classification of soups
• Clear
• Broth
• Puree
• Cream
• Bisque
• Cold
• Chowder

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 Activity 4
 
Tell us about your favourite soup. Why is it your favourite? What do you like about
that particular soup and what ingredients do you think it contains and what
thickening agent is used to make the soup (if any)?

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 Ingredients
• Stocks
• Vegetables
• Meats
• Thickening agents
• Poultry
• Herbs
• Garnishes
• Croutons

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 Classical vs Modern soups
 
In the 1980’s just about all soups made were classical soups usually originating
from a particular origin. It is important to know what these soups are, where they
originate from and how to make them. However, many modern style soups are
creations of the kitchen rather than of history and tradition.

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 National soups
National soups differ from country to country because of their ingredients and the
influence of local food products. All have their individual taste, aromas and
historical backgrounds, which reflect the gastronomic culture from which they
originated.
 

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 Activity 5
 
Food is a very important part of the culture and tradition of a country so many
countries have a soup which would be considered a national soup. Write down
three soups you can think of that are considered a national soup and what country
that soup in from and the main ingredients.

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 Classical soups
• Consommé
• Puree soup
• Lobster bisque
• Minestrone
• Velouté soups
• French onion soup
• Borsch

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 Consommé
A consommé soup is the classic clear soup, most commonly beef consommé but
there are also chicken, duck and mushroom as common varieties.

• Raft
• Gelatine filter method

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 Service of soups
Hot soups are served at a temperature over 85ºC; cold soups are served chilled. One
litre of soup serves five entree portions (0.200 litre per serve). A soup may be served
in any of the following:
 
• Soup tureen.
• Soup bowl, mug or plate.
• Hollowed-out vegetable.
• Crockpot.

Storage of soup
The recommended storage life for a soup is up to three days, if stored in a
refrigerator at a temperature range of 0ºC to 5ºC or up to three months in a freezer.

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 Reconstitution of soups
• Frozen soups should be thawed prior to reconstitution to prevent the soup from
scorching.
• Heat alone is sufficient to reconstitute clear soups.
• The addition of a liquid, for example, stock, milk or water is recommended for
thicker soups.
• Soups must be brought to boiling point to kill bacteria.
• Once a soup is reconstituted, consistency and flavour may need adjusting.
• Soups containing a liaison (egg yolk and cream) are not suitable for
reconstitution as they cannot be re-boiled.

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 Sauces
The main functions of sauces are to provide moisture, flavour, richness, colour,
interest and eye appeal to the food.

Sauces can also be used to bind ingredients as in dishes such as a lasagne where
bolognaise sauce and béchamel sauce are bound with the pasta to create one dish.

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 Classical vs Modern sauces
Classical sauces include: Modern sauces include:
   
• Béchamel. • Jus.
• Veloute. • Foams.

• Demi glace. • Oils.

• Dressings.
• Hollandaise.
• Purees.
• Béarnaise. • Reductions.
• Mayonnaise. • Smears.

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 Foams
Foams are used to add flavour to a dish without adding much to the heaviness of
the dish. They are served in small quantities as a side on the presentation plate
rather than over the food in the old style.

There are two types of foams:

 
• A whipped foam like using a mixer or a cappuccino milk frother.
• Incorporating gas from N2O cartridges in a siphon to create a dense foam.

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 Oils
• Parsley oil – Green.
• Chilli oil – Red.
• Crayfish oil – Red.
• Basil oil – Green.
• Tomato oil – Red.
• Saffron oil – Yellow.
• Lemon oil – Yellow.
• Smoked oils.

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 Warm dressings
• Preserved lemon and black olive dressing to go over a fish.
• Warm potato and thyme dressing over an eggplant stack.
• Coriander, ginger and lime dressing over grilled chicken.
• Saffron dressing over fish or seafood.

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 Vegetable purees/smears
• Cauliflower puree.
• Beetroot puree.
• Herb purees.
• Garlic puree.
• Sweet potato.
• Pumpkin.
• Celeriac.
• Avocado.

Reductions
Reductions become intensely flavoured and are used in smaller quantities than
sauces were used in the 1980’s.

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 Three main ingredients of a classical sauce
• Stocks
• Thickening agents
• Flavourings

Presentation
 
The presentation of sauces at the time of service must be given the same attention
as the presentation of any other part of the dish.

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 Basic sauces and some of their derivatives
• Béchamel
• Demi-Glace
• Jus
• Velouté
• Hollandaise
• Béarnaise
• Mayonnaise
• Tomato sauce

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 Activity 7
 
While the rules of what sauce is served with what food or dish are much more
relaxed than in the past basic flavour combinations still work well together, so you
will often see Tartare sauce served with seafood but it does not really go well on
roast lamb. Match the sauce with the type of food it has traditionally or most
commonly been served with:

• Demi Glace
• Bechamel
• Hollandaise sauce
• Cocktail sauce
• Veloute sauces
• Cranberry sauce
• Mint sauce
• Pepper sauce

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 Qualities of hot sauces
To produce a quality, basic hot sauce you will need to pay careful attention to the
following:

• Consistency
• Flavour
• Colour
• Gloss

Faults in basic hot sauce production

 
There are many reasons why a sauce may be faulty. Refer to the table in the
student resource to see common faults which occur in sauce making, the likely
causes and how they can be remedied.

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 Alcohol in sauces
In some cases, a chef may finish a sauce at the last minute with a splash of alcohol
to give a full flavour of the alcohol to the sauce. In these cases, it would be more a
liqueur such as Pernod or Grand Mariner rather than a wine.

Quality
Naturally speaking, the better the wine, the better the sauce therefore, good wine
must be used for cooking. A poor unpleasant wine will make a poor unpleasant
sauce.

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 Thickening agents
Modern style dishes and chefs prefer a lighter style of sauce based more on a
reduction and maybe use a small amount of starch, such as cornflour.

Gelatine
We don’t really add gelatine to thicken hot sauces but a good stock will draw
gelatine from the bones and a reduction sauce

Plain flour
Plain flour is a traditional ingredient to thicken sauces

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 Roux
A roux is made of equal quantities of fat and flour, thoroughly blended and cooked.

• White roux (roux blanc)

• Blond roux (roux blond)
• Brown roux (roux brun)
• Beurre manie

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 Non-traditional starches
With advanced in technology and European chefs learning techniques from Asian
cookery, some chefs may use a variety on non-traditional starches to thicken
sauces.

• Cornflour
• Arrowroot
• Potato starch
• Modified starches

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 Egg-based thickeners
Egg yolk and cream liaison: A liaison consists of a well-whisked mixture of egg
yolks and cream, which is used to slightly thicken sauces and soups.

Sabayon: A sabayon consists of egg yolk and a liquid that thickens by the process
of emulsification.

Egg yolks: Egg yolks are used to thicken sweet and savoury custards.

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 Enriching hot sauces
Liaison: Besides being a thickening agent a liaison also adds richness and
smoothness to a veloute.
Cream: Cream is most commonly used to enrich veloute and béchamel sauces.
Butter: Finishing a sauce with butter is called ‘Monter au beurre’.

Reconstitution of hot sauces

 
• Only reheat the amount of sauce required each time.
• Keep the remainder of the sauce stored appropriately.
• Do not re-freeze thawed sauces.

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 Service of hot sauces
Temperature

The temperature for holding and serving hot sauces should be above 60°C.
 
Quantities

The number of serves from one litre of any hot sauce will depend on the nature of
the dish and the type of establishment.

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 Storage of hot sauces
The Australian standard for cooling is to cool to 21°C in the first two hours, then to
5°C in the next four hours.

Sauces may be frozen at minus 18°C.

All sauces must be labelled and dated.

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 Warm Emulsion Sauces
An emulsion is a uniform mixture of two previously unmixable liquids. In the case
of warm emulsion sauces such as hollandaise and béarnaise, the unmixable liquids
are clarified butter and a vinegar reduction.

Adjusting the consistency of a sauce: If a warm emulsion sauce is too thick, add a
small amount of warm water or reduction and whisk it in to thin it down. If it is too
thin, prepare a new sabayon with a small amount of reduction and whisk the sauce
slowly into the sabayon.

Holding temperature for service: Warm emulsion sauces must be held in a warm
place in the temperature range between 30 to 37ºC.

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 Cold emulsion sauces
A cold emulsion sauce has two unmixable liquids, vinegar and oil, which are
emulsified with egg yolk.

Food safety: Many food poisoning incidents have been caused by salmonella
contamination of mayonnaise sauces.

How to rescue a separated (split) sauce: Add a few drops of boiling water on the
side of the bowl and slowly whisk to incorporate the mixture.

Storage of cold emulsion sauces: A mayonnaise should be stored in the refrigerator

between the temperature ranges of 1ºC to 5ºC.

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 Dressing
 
A dressing may be defined as a liquid used to flavour salads; an example of a
dressing is vinaigrette (French dressing).

A variety of ingredients, such as mustard, sugar, herbs and citrus can be added to
vinaigrette for flavour; however, a change in the ratio of oil to vinegar is then
required.

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 Miscellaneous sauces
• Gravy
• Beurre blanc
• Coulis
• Brown butter sauce (beurre noisette)
• Black butter (beurre noir)
• Sauces based on cream reduction
• Cold miscellaneous sauces
• Chaud-froid sauce

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 Convenience products
Convenience products are available in the following forms:
 
• Dehydrated vegetables, herbs, spices, boosters, instant soups and sauces.
• Canned soups, sauces, vegetables, fruits, ham, fish.
• Liquid essences, stock, soup and sauce bases, prepared sauces, dressings.
• Frozen seafood, meat, poultry, vegetables, pastry, fruit, potatoes (chips), ice
cream.
• Pastes, garlic, ginger, horseradish, chillies, tomatoes.

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 Wastage control
• Keep track of bookings and seasonal factors to calculate the amount of food to
prepare; avoid over production.
• Take extra care of valuable ingredients; small amounts cost a lot of money.
• Purchasing good quality produce which requires only minimal preparation thus
reducing wastage. If inferior produce is purchased, excessive wastage occurs
when items have to be heavily trimmed to achieve, a state suitable for
consumption.
• Working in a clean, hygienic manner.
• Date label and store food in an appropriate manner.
• Following the standard recipe and not going off track in unauthorised directions.
• Making use of quality trimmings and offcuts in another way.

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 Using quality trimmings
• Only use good quality fresh ingredients, don’t use old or rubbish food.
• Only use trimming that have been hygienically handled and stored.
• Some left over foods can be made into soups.
• Some vegetable and onion trimmings can be used for mirepoix.
• Sandwich fillings also are good uses for trimmings.
• Some trimmings can be pureed and used as a puree.
• Some trimmings also make good garnishes which can add colour to your dishes.
• Small pieces of vegetable trimmings can be used in salads.
• Small pieces of cheese can be used in sauces.
• Oversupply of fresh ingredients can be used to plan menu and special items to
use food while it is still fresh.
• Trimming can also be used as an antipasti item.
• Trimming can be used in a sauce to fill Vol au Vents.

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 Cleaning and Sanitising
Cleaning: This is when we clean equipment to remove visible dirt, dust and food
scraps.
 
Sanitising: This involves reducing the number of micro-organisms by killing them
and controlling their growth.
 
Detergents and Sanitisers
 
Detergents: Detergents are chemicals designed to lift food, grease and dirt; they
also help wash away micro-organisms

Sanitisers: Sanitisers are agents designed to kill or control the growth of micro-
organisms.

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 Important Assessment Note
 
The ‘Performance Evidence’ criteria for this unit requires the student to submit
evidence of the student:
 
 Each of the FOUR stocks listed in the performance evidence
 Each of the FOUR stocks MUST be used in a recipe
 Each of the EIGHT sauce listed in the performance evidence
 Each of the FOUR styles of soups listed in the performance evidence
 Prepare the sauces or soups for at least SIX DIFFERENT customers
 
The student will need to ensure that these criteria is satisfied.
 
Please ensure that you read in full both the ‘Performance Evidence’ and the
‘Knowledge Evidence’ in the training package for the unit to be aware of ALL
assessment criteria required.
 
This information is located at the beginning of the student resource.
 

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 These PowerPoints are designed to match
Version 2.1 of the student resource.

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