1. Food Preparation Soups, Sauces & Gravies

2. Lesson Objectives
Explain the different types of and proper procedures for preparing soups, sauces and gravies.
Explain the different types and proper procedures of preparing soups, sauces and gravies. 2

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

4. Soups Hot soup is nutritious, popular, and economical.
Excellent beginning for a meal.
Whets the appetite for the rest of the meal.
Hot soup is nutritious, popular, and economical.
Excellent beginning for a meal.
Whets the appetite for the rest of the meal.

5. 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.
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.

6. Roux 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
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.

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

8. 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.
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.

9. 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
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

10. Commercially-Prepared Soups
Canned
Condensed
Ready-to-Serve
Dehydrated and Instant Soups.
Wide variety available in Navy General Messes.
Canned
Condensed
Ready-to-Serve
Dehydrated and Instant Soups
Wide variety available in Navy General Messes.

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

12. 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.
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.

13. Types of Sauces (cont’d)
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.
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.

14. Types of Sauces (cont’d)
Other Sauces
Pizza
Tomato
Creole
Sweet and sour
Commercially-prepared sauce mixes
Tartar Sauce
Bar-B-Que
Cocktail
Other Sauces
Pizza
Tomato
Creole
Sweet and sour
Commercially-prepared sauce mixes
Tartar Sauce
Bar-B-Que
Cocktail

15. Standards for a Good Sauce
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 Preparing a Good Sauce
Should not overpower the flavor of food it accompanies.
Should be of proper consistency.
Should be thoroughly cooked.

16. Serving Points Ensure a proper amount is served
Observe the 4-hour rule
Maintain the proper temperatures
Ensure a proper amount is served
Observe the 4-hour rule
Maintain the proper temperatures

17. Gravy Types Cream Natural Pan Gravy (au jus) Brown Gravy
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.
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.

18. Characteristics of a Good Gravy
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
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

19. Serving Points Serve hot over hot foods.
Cover container of gravy after it has simmered.
Prevents formation of a “skin” on top.
Serve hot over hot foods.
Cover container of gravy after it has simmered.
Prevents formation of a “skin” on top.

20. Any Questions? 20

21. Test for Lesson 25 What is the definition of ‘stock’? What is a roux?
What is a paste?
Name and define 4 classifications of soup.
What are the types of commercially prepared soups?
Gravy is always thickened with a _______.
What are 3 standards of preparing a sauce?
What is another name for natural pan gravy?
Name 3 ingredients of a cream/white sauce.
The longer a roux is cooked it loses what property? 21

22. Test for Lesson 25
Turn in Answer Sheet now. 22

23. Any Questions? 23