Lesson Plan

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Lesson Plan 25Food PreparationSoups, Sauces
Gravies
January 1999
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OBJECTIVEUpon completion of this lesson, you
will be able to

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

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REFERENCES

• Armed Forces Recipe Service, NAVSUP P-7.
• Food Service Operations, NAVSUP Pub 421.
• Food Service Practical Handbook, P4061.4.

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INTRODUCTION

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

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SOUPS

• Hot soup is nutritious, popular, and economical.
• Excellent beginning for a meal.
• Wets the appetite for the rest of the meal.

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Ingredients

• 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.

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• 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.

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• Paste
• Flour and cornstarch mixed in cold water.
• Example Bean Soups.

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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.

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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.

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Commercially-Prepared Soups

• Canned.
• Condensed.
• Ready to serve.
• Dehydrated and instant soups.
• Wide variety available in Coast Guard Dining
  Facilities.

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Sauces

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

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Types of Sauces

• Cream or White Sauce
• Medium sauces are used to bind ingredients
  together in scalloped meat, fish, egg and
  vegetable dishes.

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• Cream sauces are made with
• Butter and margarine.
• Flour.
• Milk.
• Cream sauces must be cooked over low heat and
  stirred constantly to avoid scorching.

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• 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.

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

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

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• Serving Points
• Ensure a proper amount is served.
• Observe the 3-hour rule.
• Maintain the proper temperatures.

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Gravies

• 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.

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• 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.

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• Characteristics of a Good Gravy
• Smooth as cream.
• Compliments 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.

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Serving Points

• Serve hot over hot foods.
• Cover container of gravy after it has simmered.
• Prevents formation of a skin on top.