Stock, sauce, and soup (N02/13/24)

Stock

• Consistency: usually thin

• Rich, flavorful liquid

• Used as a base for soups, sauces, and other dishes

• Base means foundation

• It becomes flavorful by gently simmering bones, meat, seafood, and vegetables in water or wine to extract their flavor, aroma, color, and nutrients.

• Add herbs, spices, and aromatic vegetables to add flavor.

Sauce

• Consistency: usually thick

• Increase flavor and palatability

• Enhance the appearance, nutritional value, and moisture of the food

• The use of perfectly made sauce can turn even that plainest, blandest of dishes into something delectable

• Sauces adds life to the dish

Soup

• Consistency: also usually thin

• It is a dish, may be hot or cold

  • Two types of soup:

    • Hot soup and cold soup

• Made by combining various ingredients with liquid

• Meat and vegetables are the most common ingredients used in making soups

• Considered as a versatile dish wherein it can be eaten any time of the day

  • Why soup is versatile? Because it can be an appetizer or a main dish as long as the taste fits.

• Can be served as an appetizer or a main dish

• It is like stock but with more ingredients.