Essentials in learning how to make soup, stocks and sauces

THE three “S” of Cookery, as part of the Home Economics subject of the Technical Vocational Livelihood track in senior high school, that students must memorize by heart are the soup, stocks and sauces. They are one of the foundation ingredients of many dishes and it is important to know how to make each one and to make each one well. They are often very cheap to make and lift the flavor of a lot of foods, but the added beauty is that it is more economical – they may be frozen for future needs so you will always have some to hand.

This topic will provide the student with the base knowledge for creating the flavorful soups, stocks and sauces, which are arguably, the greatest test of a cook’s culinary skills. I do not know about you but all food with meat, chicken, pork, fish, fruits and vegetable as a base, all taste different or become more tasteful when there is sauce or when accompanied with soup and stocks. Or, to put it the other way, these three are the highlight of every meal. There is always on how these three are prepared that makes the food great or fail.

Stocks are rich, flavorful liquids used as a base for soups, sauces and other dishes. Usually produced by simmering meat, fish or poultry flesh and bones, vegetables and seasoning with liquid, there are several types of stocks. The following are the essentials: ( 1) brown stock - beef or veal bones in lightly oiled roasting pan and browned in an oven; (2) white stock - simmered and un-browned veal or beef bones, to provide more delicate flavors; (3) chicken stock - sometimes referred to as white stock, it is prepared by simmering chicken bones with mirepoix and seasonings; and (4) fish stock - uses bones, heads, skin and trimmings from lean, white deep-sea fish.