1. Week 5
Stock, Sauce, and Soup
. 2248 email: tpavit@wu.ac.th 1

2. Outline
• Stock
, ,
• Sauce
, , ,
,
• Soup
,
2

3. Stock
3

4. (Stock)
• Stock
•
4

5. 5

6. 1. White Stock
2. Brown Stock
3. Fish Stock
Fumet Fish Stock
4. Court Bouillon
6

7. White beef stock
Brown Stock
Chicken stock
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8. Court bouillon Fish fumet
Fish Stock
8

9. Remouillage Broth
9

10. Estouffade Glace de viande
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11. •
•
•
11

12. 3
1.
2.
Mirepoix -
50:25:25
3.
Bouquet garni – Thyme, bay leaves,
peppercorn, parsley
12

13. stock
1. /
3-4
2.
3.
13

14. 1. –
2. (85OC)
3.
4. –
Chinois
5.
6. –
2-3
7. -
14

15. Cooking Times for Stocks
• White Beef Stock
8 to 10 hours
• White and Brown Veal
6 to 8 hours
• White Poultry and Game Bird Stocks
4 to 6 hours
• Vegetable Stocks
30 to 40 minutes, depending on ingredients and
size of the veggies cut
15

16. 1. Flavor •
2. Color •
3. Aromatic •
4. Clarity •
16

17. กF
ก F ก ก กก ก F ก
ก / ก F F
F F ก
F F Mirepoix
F -ก ก F ก ก
F / F ก ก/ ก F F F
F ก
F F F Fก ก F Fก ก F ก ก
F ก
F -ก ก F ก ก
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18. Sauce
18

19. The Purpose of Sauces
• Most sauces have more than one function in a
dish
• A sauce that adds a counterpoint flavor, for
example, also introduce textural and visual
appeal.
• Sauces generally serve one or more of the
following purposes.
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20. The Purpose of Sauces
1. Introduce complementary or counterpoint flavors
Sauces that are classically paired with particular
foods illustrate this function.
2. Add moisture or Succulence
3. Add visual interest
a sauce can enhance a dish’s appearance by
adding luster and sheen
4. Adjust texture
many sauces includes a garnish that adds
texture to the finished dish
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21. Sauce -
•
•
(Thickening agent)
21

22. •
•
Grand sauce
22

23. • ( ) Liquid, the
body of the sauce
•
Thickening agent
•
Additional seasoning and
flavoring ingredients
23

24. Sauce Structure
Liquid
Thickening
Agent
Flavoring &
Seasoning
24

25. 1. Liquid
Liquids Leading Sauce
• White Stock Veloute Sauce
(Chicken, veal, fish)
• Brown Stock Espagnole Sauce
• Milk Bechamel Sauce
• Tomato plus Stock Tomato Sauce
• Clarified Butter Hollandaise Sauce
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26. 2. (Thickening agent)
(gelatinization)
26

27. 1. Roux
3
• White Roux
White Roux
• Blond Roux
/
• Brown Roux
Brown Roux Blond Roux
27

28. - Wheat Flour
3
• (Bread flour)
• (All-purpose flour)
• (Cake flour)
28

29. 2. (Cornstarch)
(Cornstarch)
2
3. (Arrowroot)
29

30. 4. Beurre Manié (Burr Mahn-yay)
Mahn-yay)
(lee-yah-zon)
5. Liaison (lee-yah-zon)
(Coagulation)
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31. 1. (Reduction)
(Reduction)
2. (Straining)
(Straining)
3. (Monter au Buerre)
Buerre)
finishing with butter
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32. 3.
/
32

33. Sauce Pairing
• Certain classic sauce combinations endure because
the composition is well balance in all areas: taste,
texture, and eye appeal
• When choosing an appropriate sauce, it should be:
1. Suitable for the style of service
2. Matched to the main ingredient’s cooking
3. Appropriate for the flavor or the food with which
it is paired
33

34. Guidelines for Plating Sauces
• Maintain correct temperature
• Consider the texture of the food being served
• Serve an appropriate portion of sauce
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35. Sauce Families
35

36. 1. Leading Sauces
Liquid + thickening agent = Leading Sauce
• Leading Sauce = Mother Sauces
The Leading Sauces
Leading S. Liquid Thickening Agent
Béchamel Milk + White Roux
Velouté White Stock + White or Blond Roux
Espagnole Brown Stock + Brown Roux
Tomato Tomato + Stock + (optional Roux)
Hollandaise Butter + Egg Yolks
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37. 2. Small Sauces
Leading Sauces + Additional Flavoring
1. Second leading white Sauces
2. Demi-glace
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38. The Small Sauces
Leading Sauce Secondary Sauce Small Sauce
Béchamel Cream / Mornay
Cheddar Cheese /
Mustard
Veal Velouté Allemande Poulette / Aurora
Curry
Chicken Velouté Supreme Mushroom / Albufera
Curry
Fish Velouté White wine Sauce Normandy /
Mushroom
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39. Béchamel
39

40. Velouté
40

41. Espagnole
41

42. Tomato
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43. Hollandaise
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44. Béchamel Derivatives
44

45. Béchamel Derivatives
45

46. 46

47. Demi-
Demi-Glace Derivatives
47

48. Tomato Sauces
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49. Warm Butter Emulsion Sauces
(Hollandaise Style)
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50. 1. Savory Sauce
2. Sweet or Dessert Sauce
50

51. Savory Sauce
1. White Sauce
** Béchamel, Velouté, Allemande, Supreme
2. Brown Sauce
** Espagnole, Chasseur, Robert, Demi-glace, Gravy
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52. Sweet or Dessert Sauce
1. Honey Sauce
2. Chocolate Sauce
3. Vanilla Sauce
4. Apricot Sauce
52

53. • Pan Gravy
roux
• Salsa
• Chutney
• Compound Butter
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54. 1.
2.
3.
4.
5.
54

55. 1.
2.
3.
55

56. 1.
2.
3.
4.
56

57. Soup
57

58. Soup
•
•
appetizer
58

59. 1. Clear Soup
Are all based on a clear, unthickened broth or
stock
2. Thick Soup
they are thickened either by adding a thickening
agent, such as roux or by pureeing one or more
of their ingredients to provide a heavier
consistency
3. Specialty & National Soup
59

60. 1. Clear Soup
1. Broth and Bouillon
(
)
Beef Broth
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61. 1. Clear Soup
2. Vegetable Soup
is a clear soup, seasoned stock
or broth with the addition of
one or more vegetables.
Clear Vegetable Soup
3. Consommé
(and Double Consommé)
is a rich, flavorful stock or
broth that has been clarified to
make it perfectly clear and
transparent.
Chicken Consomme
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62. Making Consomme
62

63. 2. Thick Soup
1. Cream Soups
are soup that are
thickened with roux,
beurre manie, liaison
or other thickening
agents, plus milk
and/or cream. They
are similar to
Bechamel sauce.
63

64. The Classic Cream Soups
1. Veloute soups consisted of
Velouté sauce
Pureed flavoring ingredient
White stock, to dilute
Liaison, to finish
2. Cream soups consisted of
Béchamel Sauce
Pureed flavoring ingredient
Milk (or white Stock), to dilute
Cream, to finish
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65. 2. Thick Soup
2. Purees
are soups that are naturally
thickened by pureeing one or
more of their ingredients.
Made by simmering dried or
fresh vegetables, especially
high-starch vegetables, then
pureeing the soup. Puree
Soup are not as smooth and
creamy as cream soups
65

66. 2. Thick Soup
3. Bisques
are thickened soups made from
shellfish. They are usually prepared
like cream soups and are almost
always finished cream. (Flour/Rice)
4. Chowders
are heavy soups made from fish,
shellfish and/or vegetables. Although
they are made in many ways, they
usually contain milk and potatoes
66

67. 3. Specialty and National Soups
• Soup that don’t fit well into the main
categories and soups that are native to
particular countries or regions.
67

68. SERVICE OF SOUPS
Standard Portion Size
– Appetizer portion:
6 – 8 oz. (200 – 250 ml.)
– Main Course portion
10 – 12 oz. (300 – 350 ml.)
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