SOUPS, SAUCES, STOCKS

Soup is a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are e tracted, forming a broth. !raditionally, soups are classified into two main groups" clear soups and thick soups. !he established #rench classifications of clear soups are bouillon and consomm. !hick soups are classified depending upon the type of thickening agent used" puresare vegetable soups thickened with starch$ bisques are made from pur%ed shellfish or vegetables thickened with cream$ cream soups may be thickened with b%chamel sauce$ and velouts are thickened with eggs, butter, and cream. &ther ingredients commonly used to thicken soups and broths include egg,'() rice, lentils, flour, andgrains$ many popular soups also include carrots and potatoes. *oups are similar to stews, and in some cases there may not be a clear distinction between the two$ however, soups generally have more liquid than stews. +,-./0 /.+.,&12 *&34 (e ample recipe) Ingredients 566 grams chicken breast 5 pcs. reg. size hotdog (sliced thinly) 7 cloves garlic (minced) 8 white onions (minced) ( large bell pepper (seeded and sliced into strips) freshly ground black pepper 8 tablespoon cooking oil 8 carrots (sliced into thin strips) 956 grams elbow or shell shape macaroni noodles 8 cups evaporated milk ( medium cabbage (roughly shredded) fish sauce : patis chopped spring onions$ optional salt ; msg.$ optional about < to = cups water Cooking Instructions (. >oil the chicken in 7 cups water. *ave the broth to be used later. &r you may use leftover fried, grilled or steamed chicken. 8. *hred the chicken meat with your fingers. *et aside. 9. *aute garlic and onion in oil over medium heat. 7. .dd the bell pepper and cook until aromatic.

5. <. ?.

*tir in the shredded chicken. .dd *eason lightly with ground black pepper. .dd the carrots, then the macaroni. @ive it a stir to get the fat all around the pasta. =. 4our in the chicken broth and 7 cups water. *immer then add on sliced hotdog. A. 4our in the milk, stirring gently. (6. .dd the cabbage. #rom this point, the macaroni and the cabbage will cook at about the same time. ((. *eason with fish sauce or salt ; msg. .dd the spring onions and serve hot.

2n cooking, a sauce is liquid, creaming or semiBsolid food served on or used in preparing other foods. *auces are not normally consumed by themselves$ they add flavor, moisture, and visual appeal to another dish. Sauce is a #rench word taken from the Catin salsa,'() meaning salted. 4ossibly the oldest sauce recorded is garum, thefish sauce used by the .ncient ,omans. *auces need a liquid component, but some sauces (for e ample, pico de gallo salsa orchutney) may contain more solid elements than liquid. *auces are an essential element in cuisines all over the world. *auces may be used for savory dishes or for desserts. !hey can be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, or can be cooked like bechamel and served warm or again cooked and served cold like apple sauce. *ome sauces are industrial inventions like Dorcestershire sauce, H4 sauce, or nowadays mostly bought readyBmade like soy sauce or ketchup, others still are freshly prepared by the cook. *auces for salads are called salad dressing. *auces made bydeglazing a pan are called pan sauces. . cook who specializes in making sauces is a saucier. !omato *auce with /acaroni (e ample recipe)

( tbs olive oil ( brown onion, chopped 8 garlic cloves, crushed ( =66g can 2talian diced tomatoes ( tbs tomato paste (:9 cup chopped fresh continental parsley (:8 tsp caster sugar *alt ; freshly ground black pepper 766g dried macaroni pasta

(. Heat the oil in a large frying pan over medium heat. .dd the onion and cook, uncovered, stirring often, for 9 minutes or until it softens slightly. .dd the garlic and cook, stirring, for ( minute or until aromatic. 8. *tep 8 *tir in the tomatoes and tomato paste. 2ncrease heat to high and bring to the boil. ,educe heat to medium and simmer, uncovered, stirring often, for <B? minutes or until the sauce reduces and thickens slightly. 9. *tep 9 *tir in the parsley and sugar. !aste and season with salt and pepper. 7. *tep 7 /eanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Erain and return to the pan. 5. *tep 5 .dd the sauce to the pasta and toss to combine. *erve immediately.

Stock is a flavoured water preparation. 2t forms the basis of many dishes, particularly soups and sauces. !raditionally stock is made by simmering various ingredients in water. . newer approach is to use a pressure cooker. !he ingredients may include some or all of the following" Meat Ceftover cooked meat, such as that remaining on poultry carcasses, is often used along with the bones of the bird or joint. #resh meat makes a superior stock and cuts rich in connective tissue such as shin or shoulder of beef or veal are commonly recommended, either alone or added in lower proportions to the remains of cooked poultry to provide a richer and fresherBtasting stock. Fuantities recommended are in the ratio of ( part fresh meat to 8 parts water. 4ork is considered unsuitable for stock in -uropean cooking due to its greasiness (although (Ath century recipes for consomm% and traditional aspic included slices of mildham) and mutton was traditionally avoided due to the difficulty of avoiding the strong tallow taint imparted from the fat. Bones

Geal, beef, and chicken bones are most commonly used. !he flavor of the stock comes from the cartilage and connective tissue in the bones. +onnective tissue has collagen in it, which gets converted into gelatin that thickens the liquid. *tock made from bones needs to be simmered for longer than stock made from meat. 4ressure cooking methods shorten the time necessary to e tract the flavor from the bones. Mirepoix /irepoi is a combination of onions, carrots, celery, and sometimes other vegetables. &ften, the less desirable parts of the vegetables (such as carrot skins and celery ends) are used that may not otherwise be eaten. !he use of these parts is highly dependent upon the chef, as many do not appreciate the flavors that these portions impart. Herbs and spices !he herbs and spices used depend on availability and local traditions. 2n classical cuisine, the use of a bouquet garni (or bag of herbs) consisting of parsley, bay leaves, a sprig of thyme, and possibly other herbs, is common. !his is often placed in a sachet to make it easier to remove once the stock is cooked. !oday, readyBmade stock and stock cubes consisting of dried, compressed stock ingredients are readily available. !hese are commonly known as bouillon cubes, as cooking base in the 3*, or as & o cubes in >ritain, after a common brand of stock cube sold there. !he difference between broth and stock is one of both cultural and colloquial terminology but certain definitions prevail. *tock is the thin liquid produced by simmering raw ingredients" solids are removed, leaving a thin, highlyBflavored liquid. !his yields classic stock as made from beef, veal, chicken, fish and vegetables. >roth differs in that it is a basic soup where the solid pieces of flavoring meat or fish, along with some vegetables, remain. 2t is often made more substantial by adding starches such as rice, barley or pulses. !raditionally, broth contained some form of meat or fish$ however, nowadays it is acceptable to refer to a strictly vegetable soup as a broth. !04-* &# *!&+H

Chicken stock should be cooked for 9I7 hours. Fish stock is made with fish bones and finely chopped mirepoi . #ish stock should be cooked for 86B85 minutesJcooking any longer spoils the flavor. +oncentrated fish stock is called Kfish fumet.K 2n Lapanese cooking, a fish and kelp stock called dashi is made by briefly (9I5 minutes) cooking skipjack tuna (bonito) flakes called katsuobushi in nearly boiling water.

Fond b anc, or white stock, is made by using raw bones and white mirepoi . +hicken bones are the most common for fond blanc. Fond brun, or brown stock. !he brown color is achieved by roasting the bones and mirepoi . !his also adds a rich, full flavor. Geal bones are the most common type used in a fond brun. !omato paste is often added (sometimes thinned tomato paste is painted onto the roasting bones). !he acid in the paste helps break down the connective tissue helping accelerating the formation of gelatin, as well as giving color to the stock. ! ace "iande is stock made from bones, usually from veal, that is highly concentrated by reduction. Ha# stock, common in +ajun cooking, is made from ham hocks. $us is a rich, lightly reduced stock used as a sauce for roasted meats. /any of these are started by deglazing the roasting pan, then reducing to achieve the rich flavour desired. %a#b stock should be cooked for 5 hours. !o make a lamb jus, start with a chicken stock and roasted lamb necks and bones. Master stock is a special +hinese stock used primarily for poaching meats, flavoured with soy sauce, sugar, ginger, garlic, and other aromatics. Pra&n stock is made from boiling prawn shells. 2t is used in *outheast .sian dishes such as laksa. 'ea stock should be cooked for = hours. 'e(etab e stock is made only of vegetables. )e#oui a(e is a second stock made from the same set of bones.

4,-4.,21@ *!&+H . few basic rules are commonly prescribed for preparing stock"

!he stock ingredients are simmered starting with cold water. !his promotes the e traction of collagen, which may be sealed in by hot water. *tocks are simmered gently, with bubbles just breaking the surface, and not boiled. 2f a stock is boiled, it will be cloudy. *alt is usually not added to a stock, as this causes it to become too salty, since most stocks are reduced to make soups and sauces.

/eat is added to a stock before vegetables, and the KscumK that rises to the surface is skimmed off before further ingredients are added. 2f the cook wants to remove the fat, after the stock is finished it is cooled and the fat, which floats, separates and solidifies into globs within the stock, which can be removed with ease. *tocks can be frozen and kept indefinitely but are better fresh. !he refrigerator shelf life of a stock is three to four days, but the stock can be boiled at the end of this period and the life e tended another three to four days. *tock can be kept for e tended periods in this manner.

+hicken *tock (e ample recipe) 4rep !ime" (5 mins. +ooking !ime " 7 hours 2ngredients 8 pounds chicken thighs and legs, skins removed - traBvirgin olive oil ( large onion, cut into (Binch dice 8 ribs celery, cut into (Binch dice 8 carrots, peeled and cut into (Binch dice 9 cloves garlic, smashed 8 bay leaves (6 sprigs thyme Eirections 4reheat oven to 785 degrees #. 4lace chicken thighs and legs on a sheet pan. Cightly coat with oil and roast until golden, about 95 to 75 minutes. +oat a large, deep stock pot lightly with olive oil. .dd the onions, celery, carrots and garlic to the pot and bring it to a medium high heat. +ook the vegetables stirring frequently until they start to get soft and are very aromatic, about = to (6 minutes. ,emove the chicken from the oven and add to the pot of vegetables along with the bay leaves and thyme. #ill the pot with water. 4lace the pot on a burner on high heat. >ring to a boil and reduce to a simmer. -ventually a gray scum will form on the top of the water. *kim the scum and the fat off the top of the water. *immer for 8 (:8 to 9 hours. ,efill the water as it evaporates. *train stock and discard the chicken and veggies. *tore the stock in smallish containers, plastic pint and quart containers from +hinese take out are perfectM ,ecycleM

2f not using right away freeze for later use.

*.C.E
Sa ad is a popular, readyBtoBeat dish made of diverse ingredients, usually served chilled or at a moderate temperature. /any people use the word KsaladK to describe light, savory leafy vegetable dishes, most often served with a sauce or dressing, but the category may additionally include dishes made of ingredients such as fruits, grains, meats, seafood and sweets. !hough many salads use raw ingredients, some use cooked ingredients$ most salads use vegetables, though fruit salads also e ist. #our /ain !ypes of *alad (. Appeti*er B #or a starter to stimulate the appetite, and it is served at the beginning of the meal. /ake it with crisp greens, fruit or raw vegetables, and keep the servings small. 8. Acco#pani#ent B *erved with main the course of the meal either on dinner or salad plate. !his salad should contrast pleasantly with the rest of the meal in color, flavor, and te ture. 3se crisp greens, fruits, or vegetables whether raw or cooked. 9. Main +ish B /ust be substantial and satisfying. /ake it with meat, fish, eggs, poultry, vegetables, fruit or a combination of fruit and cheese. !his is served in mealBsized portions and often served hot. 7. +essert B !his may be a sweetened, molded or frozen salad made of fruit gelatin or fruit mi ture. Dhipped cream is usually added to the dressing. !his salad furnishes the meal with a color, flavor and te ture treat. ,utrients in a Sa ad /inerals and vitamins come made to order in the fresh fruits and vegetables found in salads. *alads provide plenty of bulk or roughage to aid good digestion and elimination. !his regularity will help you grow stronger and more healthy and beautiful. !he main course salads of eggs, fish, meat, poultry and cheese serve as body builders and provide protein for the body. 4asta and potatoes provide carbohydrates.

Princip es o- Sa ad Makin( ./ P ace on a chi ed p ate or dish at east 0 hours be-ore ser"in(/ 1/ Prepare sa ad dressin( 1 to 2 hours and chi / 2/ Make 3ust be-ore eatin(/ 4/ Choose -resh and (ood 5ua it6 produce/ 0/ Sa ads shou d ook neat, but not abored o"er/ 7/ Hand e (reens as itt e as possib e/ 8/ A"oid too #uch dressin(/ 9/ +o not put the dressin( on or sa t sa ad unti 3ust be-ore ser"in(/ :/ Break or tear into bite;si*e pieces/ .</ Use no #ore than 2 ;4 in(redients/ ../ =n(redients shou d be &e ;drained/ .1/ Co#bine crisp &ith so-t in(redients -or contrast in texture/ .2/ Toss &ith a -ork to (i"e the tossed rather than s#ashed appearance/ .4/ Ser"e i##ediate 6/ *.C.E E,-**21@* a. Ginaigrette 'inai(rette is an emulsion of vinegar and a form of oil, such as soybean oil, canola oil, olive oil, corn oil, sunflower oil, safflower oil, peanut oil, or grape seed oil, and sometimes flavored with herbs, spices, and other ingredients. 2t is used most commonly as a salad dressing, but also as a cold sauce or marinade. How to /ake GinaigretteN =n(redients>

8 tablespoons vinegar or lemon juice ( teaspoon salt (:8 teaspoon black pepper < to = tablespoons olive or vegetable oil

Preparation> 3se a fork to mi together the vinegar, salt, pepper and any additional seasoning. @radually beat or whisk in the oil. !aste, adjust the seasoning and use immediately. *tore unused vinaigrette in a glass jar in the fridge. *hake or whisk well before using.
b. Mayonnaise Mayonnaise often abbreviated as mayo, is a thick, creamy sauce often used as a condiment. It is a stable emulsion of oil, egg yolk and either vinegar or lemon juice, with many options for embellishment with other herbs and spices. Lecithin in the egg yolk is the emulsifier. Mayonnaise varies in color but is often white, cream, or pale yellow. It may range in texture from that of light cream to thick. How to Make Mayonnaise Ingredients ! egg yolk" !#$ teaspoon fine salt !#$ teaspoon dry mustard $ pinches sugar $ teaspoons fresh s%uee&ed lemon juice ! tablespoon white wine vinegar ! cup oil, safflower or corn 'irections In a glass bowl, whisk together egg yolk and dry ingredients. (ombine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. )tart whisking briskly, then start adding the oil a few drops at a time until the li%uid seems to thicken and lighten a bit, *which means you+ve got an emulsion on your hands,. -nce you reach that point you can relax your arm a little *but just a little, and increase the oil flow to a constant *albeit thin, stream. -nce half of the oil is in add the rest of the lemon juice mixture. (ontinue whisking until all of the oil is incorporated. Leave at room temperature for ! to $ hours then refrigerate for up to ! week.

+,0*!.C +&,1 *.C.E (e ample recipe)

I./01'I1.2)

6 ears corn 2 medium vine tomatoes, chopped 3 scallions, thinly sliced crosswise 2 sprigs fresh basil 1 lime, juiced 1/4 cup extra virgin olive oil 1/2 teaspoon coarse salt

1/4 teaspoon ground blac! pepper

'I01(2I-.)

1.

STEP 1
"emove corn !ernels from cobs and place in a large bowl#

2.

STEP 2
$ith the side of a spoon, scrape corn mil! from cobs into the bowl# %dd remaining ingredients and stir to combine#

3.

STEP 3
&orn salad can be made a day ahead and stored in the fridge# "emove from fridge at least 3' minutes before serving# 4&!.!& *.C.E (-O./4C- ,-+24-)
I./01'I1.2)3
4 cups cubed red potatoes !5 slices bacon, cut into !6inch pieces 7 cup mayonnaise ! tablespoon 'ijon mustard $ teaspoons granulated sugar ! teaspoon salt 4 hard6boiled eggs, chopped ! stalk celery, diced ! small onion, chopped 8 medium green pepper, chopped

'I01(2I-.)3
!. 9oil the potatoes until they are fork tender. *If you+re not sure how to boil the potatoes, this is a good resource., 'rain the potatoes and set aside. $. Meanwhile, cook the bacon in a skillet over medium6low heat until crisp. 0emove bacon with a slotted spoon and place on a paper towel6lined plate to drain. :our off all but $ tablespoons of the bacon drippings in the skillet. ;. <dd the mayonnaise, mustard, sugar and salt to the reserved bacon drippings in the skillet and whisk to combine.

4. In a large bowl, combine the potatoes, eggs, celery, onion and green pepper. :our the dressing over the ingredients and gently stir to evenly coat. )tir in the bacon. =. (over and refrigerate for at least ; hours before serving.

/.1@& *.C.E (-O./4C- ,-+24-) ingredients

$ teaspoons balsamic vinegar $ teaspoons fresh lemon juice ! teaspoon sugar !#$ teaspoon salt !#4 teaspoon black pepper ; tablespoons extra6virgin olive oil ! *!6lb, firm6ripe mango, peeled and cut into !#$6inch cubes ! large tomato, cut into !#$6inch cubes ! small red onion, halved lengthwise and thinly sliced crosswise !#; cup fresh cilantro leaves

preparation >hisk together vinegar, lemon juice, sugar, salt, and pepper until sugar is dissolved, then add oil, whisking until emulsified. <dd remaining ingredients and toss until coated. >.+&1 /.+.,&12 *.C.E (-O./4C- ,-+24-))
Ingredients
1 pound sliced bacon

1 (16 ounce) package elbow macaroni

1 cup mayonnaise

1/2 cup sour cream


2 tablespoons prepared yellow mustard

1/4 cup white sugar

1/4 cup cider vinegar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3 tomatoes, seeded and chopped

1 large cucumber, peeled and chopped

4 hard cooked eggs, chopped

1/2 cup chopped celery

1/2 cup sliced green olives

Directions
1! 2! "lace bacon in a large, deep skillet! #ook over medium high heat until evenly brown! $rain, crumble and set aside! %ring a large pot o& lightly salted water to a boil! 'dd the macaroni pasta, and cook until al dente, ( to 1) minutes! $rain and rinse with cold water! *hisk the mayonnaise, sour cream, mustard, sugar, vinegar, salt, and pepper in a large bowl until the sugar has dissolved! 'dd the bacon, pasta, tomato, cucumber, egg, and celery! +ently &old until the salad is evenly covered with the dressing! ,prinkle with the sliced olives to serve!