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Food Preparation Soups, Sauces & Gravies. Lesson Objectives. Explain the different types of and proper procedures for preparing soups, sauces and gravies. 2. Introduction.

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Food preparation soups sauces gravies
Food PreparationSoups, Sauces & Gravies

Lesson objectives
Lesson Objectives

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



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


  • Hot soup is nutritious, popular, and economical.

  • Excellent beginning for a meal.

  • Whets the appetite for the rest of the meal.


  • 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.

Food preparation soups sauces 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.


  • Paste

    • Flour and cornstarch mixed in cold water.

    • Example: Bean Soup.


  • 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
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
Commercially-Prepared Soups

  • Canned

    • Condensed

    • Ready-to-Serve

    • Dehydrated and Instant Soups.

  • Wide variety available in Navy General Messes.


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

Types of sauces
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.

Types of sauces cont d
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.

Types of sauces cont d1
Types of Sauces (cont’d)

  • Other Sauces

    • Pizza

    • Tomato

    • Creole

    • Sweet and sour

    • Commercially-prepared sauce mixes

    • Tartar Sauce

    • Bar-B-Que

    • Cocktail

Standards for a good sauce
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.

Serving points
Serving Points

  • Ensure a proper amount is served

  • Observe the 4-hour rule

  • Maintain the proper temperatures

Gravy types
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.

Characteristics of a good gravy
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

Serving points1
Serving Points

  • Serve hot over hot foods.

  • Cover container of gravy after it has simmered.

    • Prevents formation of a “skin” on top.

Test for lesson 25
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?


Test for lesson 251
Test for Lesson 25

Turn in Answer Sheet now.