PREPARATION OF STOCK, SOUPS AND

SAUCES
STOCKS - It is 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.

Classifications of Stock
Chicken Stock - made from the chicken bones. Has light golden color, is clear, and
mild in flavor. Used as a base in soups and a substitute for water. Less gelatin
content compared to brown stock.
Brown Stock - Made with beef bones. The color and flavor of the stock is due to
the caramelization. Used for gravies, stew. Used as a base in preparing demi-glace
espagnole and in preparing other advanced sauces.
Vegetable Stock - Used in soups with no meat. Flavor enhancer in place of water.
Recommended in preparing vegetarian dishes.
Fish Stock - Made from bones of non-fatty (lean fish) and finely chopped
mirepoix. Recommended in preparing seafood dishes as in preparing chowder.
Clear with a fish flavor.

SOUPS - are based on stocks added with other ingredients for variety of
flavor, consistency, appearance and aroma. Soups offer a full array of
flavoring ingredients and garnishing opportunities.

Classifications of Soups
Clear Soups - They are 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 - a savory liquid made of water in which bones,
meat, or vegetables have been simmered. used in production of other
dishes.
Consommé - made by adding a mixture of ground meats, together with
mirepoix (a combination of carrots, celery, and onion), tomatoes, and
egg whites into either bouillon or stock.
Vegetable soup - clear seasoned stock or broth with the addition of one
or more vegetable, meat, or poultry.
Julienne soup - this is delicately flavored soup containing shredded
vegetables and aptly named after French word, “Julienne” meaning a
particular way of cutting the vegetables.

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.
Cream soups - are soups thickened with roux, beurremanie, liaison or
other thickening agents, plus milk, or cream.
Bisque - a creamy, thick soup that includes shellfish. Bisque is a method
of extracting flavour from imperfect crabs, lobsters and shrimp that are
traditionally not good enough to send to market.
Purees - vegetable soup thickened with starch.
Chowders - are hearty soups made from fish, shellfish or vegetables
usually contain milk and potatoes
Veloute - soup thickened with egg, butter and cream.
Potage - this is term sometimes associated with certain thick, hearty
soups, but it is actually a general for soup.

OTHER TYPES OF SOUP

A. Dessert soup
Ginataan – a Filipino soup made from coconut milk, milk, fruit, and
tapioca pearl served hot or cold.
Osheriku – a Japanese asuki bean soup
Tonge sui – a Chinese soup
Fruit Soup - can be served hot or cold depending on the recipe where
dried fruits are used like raisins and prunes. Fruit soup may include
milk, sweet or savory dumplings, spices or alcoholic beverages like
brandy and champagne.
 
Cold soup - is variations on the traditional soup wherein the
temperature when served is kept at or below temperature.

PREPARATION OF SAUCES
SAUCE - one of the important components of a dish.
Sauces serve a particular function in the composition of a
dish. These enhance the taste of the food to be served as
well as add moisture or succulence to food that are
cooked dry
Basic Sauces for Meat, Vegetables, and Fish
White sauce - Its basic ingredient is milk which is thickened with flour
enriched with butter. The other term is BECHAMEL SAUCE.
Red Sauce - The other term used is Tomato sauce. Made with
thickened brown stock and tomato. Good for pasta meat and poultry.
Brown sauce - Otherwise known as Espagnole. Prepared from brown
roux, butter, flour onion and celery. Goof for chicken and meat.
Yellow sauce - Otherwise known Hollandaise sauce. Prepared from egg
yolks, butter, wine and spices. Served with fish and vegetables.

DIFFERENT SAUCE THICKENING AGENTS

FLOUR - This can be used in a number of different ways as a sauce-
thickening agent, but the most common is either flour roux or white
wash.
CORNSTARCH - This is a thickening agent which, when mixed with
water, juice, or stock and subjected to heat, provides a glossy semi-
clear finish to a product.
LIAISON - It is a mixture of cream and beaten egg yolks that is added to
soups and sauces to improve color, increase flavor, improve texture
and bind them together.
ARROWROOT - It works similar to cornstarch and has a more neutral
taste, making it popular choice.
WHITE WASH - It is composed of flour and water and resembles
whitewash in color and consistency.
BEURRE MANIE - It is used as a quick thickening in some of the small
sauces.

METHOD OF COOKING SAUCE

ROUX (ROO) - It is used to thicken sauces. It is a
combination of flour and fat, cooked together to form a
paste. The fat is melted and the flour is then stirred in
and cooked in a medium heat.
TYPES OF ROUX
White roux - The mixture of the fat and flour is cooked just for 2-3
minutes on medium flame, the raw flavor of the flour is just cooked out
while maintaining the white color of the mixture. This roux is used in
white sauce preparation such as béchamel because of the color. 
Blond roux - Also called as yellow roux or golden roux. Blonde roux is
cooked for 3-5 minutes. This roux is used in making of veloute and
other sauces which require golden texture.
Brown Roux - This roux is cooked for 8-10 minutes until the mixtures
develops dark brown nutty color which has more pronounced and
sharper aroma. This roux is used in brown sauce preparation such has
espagnole and other brown gravies.

POULTRY DISHES
Poultry consumption in the Philippines has increased
remarkably in the last decade. This is evident in the popularity
of chicken dishes in restaurants all over the country. Poultry
refers to several kinds of fowl that are used as food and the
term includes chicken, turkey, duck, pigeon, and quail. These
are usually domesticated raised mainly for meat and/or eggs.
Birds such as smites that are hunted for food are games.
 PREPARATION OF POULTRY
FOR COOKING
SLAUGHTER AND BLEEDING
• the killing of animals for food.
• Live birds are not given food for 8 to 24 hours before slaughter for
easy removal of the internal organs.
• Use sharp knife in slaughtering.
• The chicken is held upside down to control the movement of the
struggling animal
DEFEATHERING - The feathers are removed by rubbing.
EVISCERATION - Slitting the abdominal cavity and pulling the internal
organs in one piece.
DEBONING - the removal of chicken’s bones.

CUTTING INTO PARTS

Dark meat- drumsticks, wings, thighs, necks, backs and rib cage.
White meat- breasts (fleshy part)
Variety meat- gizzard, liver, heart (internal organs)

DIFFERENT CUTS OF POULTRY

Whole chicken - these are marketed either fresh or frozen.
Halves - The chicken is split from front to back through the backbone
and keel to produce two halves of approximately equal weight.
Breast quarters - halves may be further cut into which include the wing.
A breast quarter, including portions of the back, is all white meat.
Split breast - it is a breast quarter with the wing removed.
Whole chicken wing - it is an all-white meat portion composed of three
sections; the drummette, mid-section and tip.
Wing drumette - it is the first section between the shoulder and the
elbow.
Wing mid-section with tip - it is the flat center section and the flipper
(wing tip)
Wing mid-section - it is the section between the elbow and the tip,
sometimes called the wing flat or mid-joint.
Whole chicken leg - it is the drumstick-thigh combination. The whole
leg differs from the leg quarter in that it does not contain a portion of
the leg quarter in that it does not contain a portion of the back.
Thigh - it is the portion of the leg above the knee joint.
Drumsticks - these include the lower portion of the leg quarter (the
portion between the knee joint and the hock)
Giblet - it includes heart, liver, and neck.

LESSON 3
MOIST HEAT METHOD - Common Filipino dishes are tinola,
sinampalokang manok, manok na pinaupo, and relyeno.
DRY HEAT METHOD - usually reserved for young tender
poultry.
STEPS IN FABRICATING CHICKEN
1. Cut along center of breast bone.
2. Using the knife, scimitar may be preferred but a fillet knife would work well
too. Cut along one side of the breast bone to the base of the chicken.
3. Separate skin that is attached to breast from leg quarter
4. With your thumb under the wing joint press upward and out to separate
joint
5. With knife, cut between joint to remove and cut any skin not separated
from carcass yet.
6. Cut around wing joint to remove wing.
7. A small thin piece of meat located on underside of breast that can be
removed by pulling the tenderloin, good for chicken tenders. Repeat steps
3-9 for the other side of breast.
8. Cut around leg quarter going up high towards backbone then circling down
toward other side.
9. Halfway through you will hit the joint.
10. Using your thumb push up and out to snap apart joint.
11. Finish cut through joint to remove leg quarter. Repeat steps 10- 13 for
other leg quarter.

DRESSING POULTRY
1. Prepare boiling water for scalding
2. The usual way of killing the fowl is to make a cut under the ear and through
the windpipe. Do this as quickly as possible.
3. Hold the chicken head down several minutes to let the blood run off into a
cup or saucer.
4. Pour cold water over the chicken to wet the feathers. Then dip it a while in
a hot water and pull off the feathers.
5. Remove the pin feathers with the point of a small knife and the thumb.
6. If the bird is an old one, singe it to remove the feather. Hold it over the fire
and turn the fowl around to singe it on all sides.
7. Rub the entire with salt then rinse well.
8. Turn back the skin of the neck bone close to the shoulders, and cut off the
neck.
9. Pull out the windpipe together with the stomach.
10.Make an opening below the breast bone and reach for the entrails.
11.Take a tight hold of the entrails with the hand and draw them out.
12.Separate the heart, liver, and gizzard from the intestines.
13.Cut carefully around the gizzard up to the inner lining.
14.Remove the inner sac, taking care to keep it whole.
15.Trim the heart and press out any blood that has become hard.
 16.Remove the gall bladder carefully, taking the discolored part of the liver
with it.
17.Wash the chicken inside and out.
18.Keep the chicken in a cool place until it is ready for cooking.

DRAWING POULTRY
1. Cut off the head.
2. Cut off the neck close to the body.
3. Cut to enlarge the vent.
4. Dislodge entrails by hand and pull out entrails and fat.
5. Set aside the giblets.
6. Pull out the tendon.
7. Twist and break bone.

THAWING CHICKEN
Refrigerator- this is the best method, if you have time. Keep your chicken off the kitchen
counter and in the fridge.

Cold water- place chicken in its original wrap or watertight plastic bag in cold water; change
water every 30 minutes.

Microwave- for quick-thawing of chicken (raw or cooked) use the microwave.

DIFFERENT METHODS OF COOKING POULTRY

Poultry is a particularly versatile meat that is suited to many different methods of
cookery. It is important to make sure that the bird you have chosen is suited to the method of
cookery for each recipe.

Frying- this is the common and easiest method of cooking poultry.

● Shallow frying- It is suitable for the most tender and best quality cuts of
poultry.
● Deep frying- it can be used for coated poultry portions.
Roasting- it is an excellent method of cooking whole poultry.
Broiling- the poultry is cooked over live coal.
Braising- the method is the same as that for braising of other meats.
Stewing- poultry of more than a year old should be cooked slowly in water to soften
the tough connective tissues.