Food PreparationSoups, Sauces & Gravies

Lesson Objectives

Explain the different types of and proper procedures for preparing soups, sauces and gravies.

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Introduction

• Soups, sauces and gravies are combined together under one heading because of their similarity of ingredients and preparation techniques.

Soups

• Hot soup is nutritious, popular, and economical.

• Excellent beginning for a meal.• Whets the appetite for the rest of the meal.

Stock

• Stock– Broth made from meat or poultry.– One basic stock can be used to prepare a

dozen different types of soup.– Stock made from dehydrated soup and gravy

bases saves time, labor, and space.– These bases contain salt, therefore, the

amount of salt added should be determined by careful tasting during cooking.

• Roux– Mixture of fat and flour.– Cold or hot roux may be used, depending

upon the particular recipe.– Used to thicken most soups, sauces and

gravies.

Roux

• Paste– Flour and cornstarch mixed in cold water.– Example: Bean Soup.

Paste

Classifications

• Light (Broth) - Clear or un-thickened broth to which finely diced vegetables, rice or noodles are added.

• Heavy - From stock, vegetables and pasta or rice are added.

• Cream - Made with milk, stock, vegetables and lightly thickened. They should be heated to serving temperature, but never allowed to boil.

• Chowder - Special category of hearty soups. Usually made with fish and shellfish.

Specific Points on Making Soup

• Addition of ingredients– Add according to the recipe– Avoid over/under cooking– Addition of acidic foods (e.g. tomatoes) may

cause curdling– Many spices increase intensity of flavor if

cooked for prolonged periods

• Test taste before serving

Commercially-Prepared Soups

• Canned– Condensed– Ready-to-Serve– Dehydrated and Instant Soups.

• Wide variety available in Navy General Messes.

Sauces

• Add to the appearance, flavor of food, but they should never be overpowering.

Types of Sauces

• Cream or White Sauce– Medium sauces are used to bind ingredients

together in scalloped meat, fish, egg and vegetable dishes.

– Cream sauces are made with:• Butter and margarine• Flour• Milk

– Cream sauces must be cooked over low heat and stirred constantly to avoid scorching.

• Butter Sauces– Are white or cream sauces with a high

percentage of butter or margarine and little or no seasoning other than salt.

– Used principally with green vegetables, such as asparagus and broccoli, and with fish and shellfish.

Types of Sauces (cont’d)

• Other Sauces– Pizza– Tomato– Creole– Sweet and sour– Commercially-prepared sauce mixes– Tartar Sauce– Bar-B-Que– Cocktail

Types of Sauces (cont’d)

• Standards for Preparing a Good Sauce– Should not overpower the flavor of food it

accompanies.– Should be of proper consistency.– Should be thoroughly cooked.

Standards for a Good Sauce

• Ensure a proper amount is served• Observe the 4-hour rule• Maintain the proper temperatures

Serving Points

Gravy Types

• Cream Cream gravies are made by added milk to the roux

instead of stock or water.

• Natural Pan Gravy (au jus) Un-thickened gravy that is served with roast beef.

Water or stock is added to meat dripping and the gravy is simmered.

• Brown Gravy– Brown gravy is prepared by cooking the flour and fat

mixture (roux) until it is browned.– Brown gravy is the basic to make giblets, mushroom,

onion, and vegetable gravies.

• Smooth as cream• Complements the flavor of the entree it

accompanies• Always thickened with a roux• The longer a roux is cooked, the less

thickening power it has.• Use reconstituted soup or gravy base as

stock• Season to taste

Characteristics of a Good Gravy

Serving Points

• Serve hot over hot foods.• Cover container of gravy after it has

simmered.– Prevents formation of a “skin” on top.

Any Questions?

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Test for Lesson 25

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1. What is the definition of ‘stock’?2. What is a roux? 3. What is a paste? 4. Name and define 4 classifications of soup. 5. What are the types of commercially prepared

soups?6. Gravy is always thickened with a _______. 7. What are 3 standards of preparing a sauce? 8. What is another name for natural pan gravy?9. Name 3 ingredients of a cream/white sauce. 10. The longer a roux is cooked it loses what

property?

Test for Lesson 25

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Turn in Answer Sheet now.

Any Questions?

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