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Stock is the basis of all meat sauces, soups and purees. It is the juice extract from the gentle simmering of ingredients such as, meat bones, fish or vegetables.

When making a stock, the object is to draw the goodness from the materials and create a flavoursome liquid that can be used to create sauces and soups. A good stock can only be achieved by using quality ingredients. A stock should never boil and should not be seasoned. Simmering a stock over long periods of time helps to create the required flavour.

Colour can be achieved when making a stock. Brown stock is made by colouring the bones at the beginning of the cooking process, either by roasting in the oven or on the hob. Not colouring bones will result in a white stock. These are the main two types of stocks used:

Soups were originally a basic sustenance in most houses. It would consist of a one-pot meal including a chunk of bread to accompany. Soup was a meal in itself, very hearty and filling. For example, Scotch broth, minestrone, pea and ham chowder, creamy soups and many more. Soups are classed into categories, they include the base flavour, whether it is passed or unpassed and how it is finished/garnished. Examples would be, cream of tomato soup, which is passed and garnished. Welsh cawl is unpassed and left chunky, vegetables are visible. Soups can also be served chilled, such as Gazpacho - a spanish tomato and vegetable soup served on ice or Vichyssoise; a simple pureed soup served chilled.

Sauce is a liquid that has been thickened. Sauces add flavour and moisture to dishes, they also contribute to overall texture and contrast. They can enhance the nutritional value of a dish. Sauces should always be smooth, look glossy, have a definite flavour, be light in texture, free flowing, thickened in moderation and be seasoned correctly.

Sauces are categorised as the five french mother sauces. These sauces are then used as a base for most other sauces. Modern adaptations are found, but in the 20th century Auguste Escoffier changed some 19th century bases and came up with the 5 mother sauces. They are; sauce bechamel, sauce tomato, sauce veloute, sauce espagnole and hollandaise sauce.

Each sauce being the base for secondary sauces for example - Sauce bechamel would be needed to make Morney sauce. Sauce veloute would be needed to make Supreme sauce.

Thickening sauces can be done using a wide range of ingredients such as - Cornflour, arrowroot, rice, butter and flour. Sauces can be stored in a refrigerator or a freezer for up to 3 months. Refrigerated temperature between 2 degrees and 5 degrees.

A bechamel sauce is the first sauce you will make as a catering student, give it a try at home and see what you think. Perhaps you can use it as part of a dish, don’t forget to take some photographs of your work.

Good luck.