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VEGETABLE AND FRUIT COOKERY

Cooking is incomplete without fruits and vegetables. A variety of fruits are available in India. We have
the king of fruits – the Mango, which is the pride of our nation. Apart from mangoes and their
varieties a lot of different fruits are available here, such as apples, grapes, bananas etc. Fruits can be
had uncooked and cooked too, they form a major component of desserts in continental cookery.
Today we are able to have access to a lot of exotic fruits too, which otherwise were not available in
India, like – kiwi fruits, mangosteens, star fruit, etc.
Vegetables are an integral part of cookery, for both vegetarians and nonvegetarians. No meal is
complete without a vegetable be it Indian or continental. Vegetables add color to the menu, and also
fiber for the body. Vegetables and fruits provide a lot of nutrition to the body. ‘An apple a day keeps
the doctor away’ is a well-known adage. A poor man’s apple – the banana
is a power-packed fruit, which gives valuable micro-nutrients to all.

Uses of fruits in cookery

• In jam making – plum, pineapple

• As a dessert – fruit salad

• For garnishing – cakes

• Making sauces – apples

• Making jelly

• As a filling for a dessert pineapple upside down

• Fruits in jelly

Vegetables refer to all plants or parts of plants which can be eaten raw, cooked or preserved in some
form. Vegetable are of great importance in our diet and especially with regard to the present trend
when the people are shifting towards the vegetarian side. These play a very important role in our diet
properly choose, properly cooked or raw. They make an invaluable contribution to the supply of
vitamins and minerals. Whenever possible, we should serve two vegetable in our diet also salads
should be given the importance and hence must be made in both the meals. Generally, vegetables
have high water content, which ranges from 70-90%.
The various components of vegetables are:

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1. Carbohydrates: carbohydrates are present in the form of starch, sugar, cellulose & pectin
substances. Starch is the chief nutrients of roots & tubers & the content of sugar is highest in
beetroot, carrots & turnips. Cellulose is a source of roughage and becomes coarse & tough
with age.
2. Minerals and vitamins: the vegetable also contains minerals and vitamins.
CLASSIFICATION OF VEGETABLES

1. CABBAGE FAMILY: Consist of vegetables used for their head, leaves or flowers also known as
BRASSICA. E.g. Cabbage, Brussels Sprouts, Cauliflower, Kohlrabi, Broccoli etc
2. STALK VEGETABLE: Stalk vegetables are plant stems that are high in cellulose. E.g. Asparagus,
Celery, Bok Choy etc.
3. LEAFY VEGETABLES: Leafy vegetables are plant grown specifically for their edible leaves. E.g.
Spinach, Kale, Sorrel etc.
4. SALAD GREENS: Endive, Lettuce
5. SEEDS, EDIBLE PODS AND YOUNG SHOOTS: This is a broad category of vegetables it includes
Peas, Snow peas, All types of beans, Bean sprout, Corn etc.
6. VEGETABLE FRUITS: Botanically vegetable fruit are considered fruits; however they are used in
the kitchen as vegetables. E.g. Cucumber, Okra, Egg plant, Tomatoes, Pepper, Squash etc.
7. BULBS: Bulbs are stems holding A food reserve in the fleshy, overlapping which give shape to
the vegetable. E.g. Onion, Scallion, Green onion, Shallots, Garlic etc.
8. FUNGI: Mushrooms are not actually vegetables. They are an edible fungus. There are over
38,000 kinds of mushrooms. Three quarter of these are edible. E.g. Mushroom, Morel, Truffles
etc.
9. TUBERS: These are formed from underground stems, which extend from the root of the plant.
E.g. Jerusalem Artichoke, Carrot, Potatoes, Raddish, Turnips etc.
10. SPATIALITY VEGETABLES: There are vegetables which do not fit it any other category. E.g.
Artichoke, Rhubarb etc.

Are you curious about why some vegetables and fruits change color while cooking? The answer lies in
the pigments present in these foods. Understanding pigments and color changes can help you cook
healthier, tastier and more visually appealing meals. In this blog, we will discuss the pigments
responsible for color changes in vegetables and fruits, how to cook them to retain their color and
nutrients, and some tips to enhance the visual appeal of your dishes.

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Pigments and their Role in Color Changes

Pigments are responsible for the vibrant colors of fruits and vegetables. They are essential for plant
growth and health, and they also provide numerous health benefits for humans. The three primary
pigments found in fruits and vegetables are chlorophyll, carotenoids, and anthocyanins.
Chlorophyll
Chlorophyll is the pigment responsible for the green color in plants. When vegetables are cooked,
chlorophyll can break down and lose its color, resulting in a dull or brownish appearance. To preserve
the green color, it is essential to cook vegetables quickly and not overcook them. Adding a small
amount of baking soda to the cooking water can also help to preserve the green color by neutralizing
acids that can break down the chlorophyll.
Carotenoids
Carotenoids are the pigments responsible for the orange, yellow, and red colors in fruits and
vegetables. These pigments are also antioxidants, which protect the body from damage caused by
free radicals. When vegetables are cooked, carotenoids can become more available for absorption,
making them even more nutritious. However, overcooking can cause the color to fade, and some
carotenoids, such as beta-carotene, can be destroyed by heat. To preserve the color and nutrients of
carotenoid-rich vegetables, it is essential to cook them quickly and not overcook them.
Anthocyanins
Anthocyanins are the pigments responsible for the red, purple, and blue colors in fruits and
vegetables. These pigments are also antioxidants and have anti-inflammatory properties. When fruits
and vegetables are cooked, anthocyanins can break down, resulting in a loss of color. To preserve the
color, it is important to cook these foods quickly and not overcook them. Adding a small amount of
acid, such as lemon juice, to the cooking water can also help to preserve the color by stabilizing the
pigment.
Tips for Cooking and Serving Colorful Vegetables and Fruits
Now that you understand the role of pigments in color changes, here are some tips to help you cook
and serve colorful vegetables and fruits:
• Cook vegetables and fruits quickly to preserve their color and nutrients.

• Avoid overcooking, which can cause the color to fade and nutrients to be lost.

• Add a small amount of baking soda to the cooking water for green vegetables to help preserve
their color.

• Add a small amount of acid, such as lemon juice, to the cooking water for red, purple, and blue
fruits and vegetables to help preserve their color.

• Use a variety of colorful fruits and vegetables to add visual appeal to your dishes.
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• Cut fruits and vegetables into different shapes and sizes to add visual interest.

• Use contrasting colors to create visually appealing dishes.

Conclusion
Cooking colorful vegetables and fruits can be a fun and healthy way to add visual appeal to your
meals. Understanding the pigments responsible for color changes and how to cook them properly can
help you retain their color and nutrients. By following the tips outlined in this blog, you can create
beautiful and nutritious dishes that are as visually appealing as they are delicious.

Reasons for which vegetables are cooked

1. To soften the product

2. To improve the flavor.

3. To increase the digestibility.

4. To preserve the vegetables.

Effects of heat on vegetables

Cooking is the application of heat to food to make it safer to eat, digestible and more palatable.
Cooking also changes the appearance of the food. Heat breaks down the cellulose and the starches
present, changes and blend flavor within the food, and also destroy bacteria to make food digestible.
• CARBOHYDRATES: Caramelization and Gelatinization. Both sugar and starch are
carbohydrates. Caramelization is browning of sugars and Vegetables get softened by the
gelatinization of the starch.
• VEGETABLE FIBERS: Fibbers are a group of complex substances that give structure and
firmness to plant. they cannot be digested. Heat breaks down the fibers. Alkali makes fiber
softer but make them mushy and lose essential vitamins.
• MINERALS, VITAMINS, PIGMENTS AND FLAVOUR COMPONENTS: Minerals dissolve in water
during cooking. Vitamins and pigments may also be destroyed by prolonged cooking. Pigment
and flavor may also determine whether the food is appetizing enough to eat or not.
• PROTEIN: When heat is applied to the protein they become firm or they start to coagulate
with heat. Proteins become tough and dry when exposed to high heat.
Various Rules For Vegetable Preparation
1. Do not let the vegetable soak in water unless necessary.

2. Wash the vegetables just before peeling.

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3. Cook or bake the vegetable in their skin.

4. Use the minimum amount of liquid during boiling.

5. Use the water in which the vegetables are boiled (pot liquor).

6. Use the correct cooking medium which can be acidic, alkali or neutral.

7. Cut the vegetable as near to the cooking time as possible.

8. Serve the food as soon as it is ready for the service.

9. Keep the oxygen away from the vitamin-rich foods by covering them with water.

10. For uniform doneness, cut into uniform sizes before cooking.

11. If vegetable must be cooked in advance, slightly undercook them, cool rapidly in cold water,
drain and refrigerate, then reheat to order.

Suggestive cooking for different vegetables

• Boiling: This is the most common method of cooking vegetables. For green vegetables such as
peas, french beans, etc. The vegetables are put in boiling water and cooked for the minimum
time possible and refresh to avoid overcooking. Green vegetables while boiling should not be
covered; otherwise, their color will be changed to olive green. Root vegetables should be
placed in cold water and the pot should be covered by a lid, the water is brought to boiling
point then simmer till the vegetables are cooked.

• Steaming: vegetables are cut into even size after washing and placed in the steamer for
cooking. This method helps in the maximum preservation of the nutrients and good for peas,
beans, cauliflower, cabbage, etc.
• Braising: vegetables after blanching are laid on aromatic to be braised such as cabbage, onion,
etc.
• Baking: vegetables baked in a baking oven suitable for potatoes, tomatoes, pimentos, etc
• Roasting: some vegetables can be roasted. They are placed in a hot pan containing oil and
condiments suitable for potatoes, onions, and parsnips, etc.
• Shallow frying: it is applicable for mushrooms, onions, pepper, tomatoes, etc.
• Deep frying: vegetables such as potatoes, brinjals and onions can be deep-fried but a loss of
vitamins takes place in this method of cooking.
• Grilling: small potatoes can be grilled to give color.

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•Stewing: vegetables such as marrows, peas, etc. Can be stewed.

How to Retain the color of Green Vegetables
• Cook them uncovered to allow the vegetables volatile acid to escape. when the vegetables are
cooked with a cover, the plants natural acid in leeched into the cooking liquid and is trapped
there creating an acidic cooking medium. This combined with the heat present and destroys
the pigment.

• Cook them quickly until just “Al Dente”, Extended exposure to heat will destroy the color.

• Steam Green vegetables whenever possible, this shorten the cooking time, allows for less acid
build-up and retain more color.

1. Brunoise: vegetables are cut into fine dices.

2. Macedoine: vegetables are cut into ½ cm dices.
3. Julienne: vegetables are cut into very thin strips (1 ½ ˝ long).
4. Jardinière: vegetables are cut into baton shape (1˝ x ¼ ˝ x ¼ ˝).
5. Paysanne: vegetables are cut into small triangles, circles and squares- uniform shape.
6. Wedges: tomato or lemon cut into four or six pieces.
7. Mirepoix: vegetables mixed (onions, carrots, celery, leeks) cut into rough dices.
8. Chiffonade: Shredded leafy vegetables.
9. Matignon: Evenly cut root vegetables.
10. Chateau: Turning of vegetables into barrel shape.

VEGETABLE YIELDS:

Yield percentage and quality of some vegetables is as follows:-

S.no Vegetable Yield % Quality

1 French beans 85% Firm, evenly green & should break at 90º bent.

2 Beetroot 45 % Firm, small, round & leaves on head.

3 Cabbage 80% Firm and Heavy

4 Celery 60% Bright green, tender and have green leaves

5 Corn 25% Moist and Green Husk

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6 Cucumber 70% Firm and crisp

7 Brinjals 90% Dark, Purple and Heavy

8 Garlic 80% White, Firm and Dry Skin

9 Leeks 80% Outside should be green and fresh

10 Cauliflower 50% Should have tight bulb and white in color

11 Mushroom 90% Whitecap and Firm

12 Lady Finger 90% Small, Bright and Green

13 Onions 90% Firm and Bright Skin

14 Herbs 80% Bright green and Crisp

15 Peas 40-50% Fresh and Firm Pods

16 Capsicum 80% Bright Green and Shinny

17 Raddish 90% Firm, tender and crisp

18 Spinach 50% Bright and dark green

19 Tomatoes 90% Bright red, firm a and heavy

20 Turnips 65% Small, firm and heavy

21 Lettuce 60% Outer leaves should be fresh and green

22 Spring Onions 70% Bright, unblemished green ends and firm bulb

23 Pumpkins 60% Heavy firm and hard rind

24 Carrots 70% Fresh, crisp, hard and not too big

25 Potatoes 80% Pale yellow, dry skin

Fruits can be divided into the following groups:

Tree and Stone Fruits: Include all apples, apricots, cherries, peaches, pears, plums, etc.
Citrus Fruits : Include grapefruits, lemons, limes, mandarins, oranges, etc.
Soft Fruits and Berries: Include blackberries, blackcurrants, blueberries, gooseberries, mulberries,
raspberries, redcurrants, strawberries, etc.

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Exotic Fruits: Include bananas, cranberries, dates, figs, grapes, guavas, kiwi fruit, lychees, mangoes,
mangosteens, melons, papayas, passion fruits, pineapples, pomegranates, rambutans, and star fruits.
Cooking of Fruits
Preparing and Pureeing Fruit: Fruit purees and sauces make appetizing additions to desserts and even
savory dishes. For purees and some sauces, place the fruit in a roomy saucepan over gentle heat so it
cooks evenly. Stir constantly then either mash the fruit with a fork and sieve or whizz in a blender. For
coulis (usually made with soft or stone fruits), the fruit can often just be mashed or blended in a food
processor and then sieved before serving Other Methods of Cooking Fruits: Boiling is too fierce for
delicate fruits, but gentle simmering preserves their texture. For soft and stone fruits, the fruit should
simply be warmed through in the liquid. Poach fruit in a single layer so the heat can reach all the
pieces evenly – use a deep frying pan rather than a saucepan.
Fruit poaches well in most liquids, from plain water to dense sugar syrup too. A standard method for
poaching is to bring the liquid to a simmer then gently place the fruit in with a spoon. Reduce the heat
immediately so the liquid is
barely bubbling, and cook until tender. Stewing is a similar method, often using a covered saucepan
and just enough liquid to cover the fruit and keep it moist. The fierce heat from a grill or barbecue
concentrates the sugars and can cause the fruit to blacken before it’s cooked through, so you’ll need
to keep an eye on it – but the results can be a revelation. Thread small pieces of evenly sized fruit on
to skewers to stop them falling through the barbecue rack or grill
large slices of fruit such as pineapple or mango.
Preserving Fruits
Fruit can be made into jams, jellies, pickles, and chutneys, or can be bottled whole. The most suitable
method of preserving depends on the type of fruit and its quality and ripeness. Under-ripe fruit is fine
for chutneys, jams and jellies but
over-ripe fruit is only good for making chutney and shouldn’t be used for making jam.
Drying is also a delicious way of preserving fruits and intensifies their flavours and most fruits can be
dried effectively.

SALAD
WHAT IS A SALAD?
. Some of the definitions which best describe a SALAD are:
1. A dish of raw leafy green vegetables often tossed with pieces of other raw or cooked
vegetables, fruit, cheese, or other ingredients and served with a dressing.
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2. A cold dish of chopped vegetables, fruit, meat, fish, eggs, or other food, usually prepared with
a dressing, such as mayonnaise.

3. Food mixtures either arranged on a plate or tossed and served with a moist dressing; usually
consisting of or including greens.

4. A salad is food served with dressing. The food can be a cold dish, or green vegetables or a
mixture of fruits, or a hot mixture of hot piquant food, or a frozen mixture of bland fruits, or
chopped food in hot aspic, coleslaw potato or meat. (Theory of cookery)

In general, salads are cold preparations made from raw, cooked or blanched vegetables, singly or in
combination, and can include other items such as fresh herbs, fruits, nuts and cooked eggs, pasta,
rice, fish, meat and poultry.
Salads in different countries are known by a different name. Some of the common names’s it is
pronounced are:
Nederland: Salade, Sla, Mengsel
French: Salade
German: Salat
Italian: Insalata
Portuguese: Salada
Spanish: Ensalada
Swedish: Salad, Grönsallad
A SALAD CAN BE SERVED IN VARIOUS DIFFERENT COURSES, SUCH AS:
1. SALAD COURSE: In a very formal meal experience, salads are sometime served after a main
course. Such salads are light and refreshing in nature and provide a change from the heavy
main course. Well-dressed salad greens and savoury vegetables are a popular choice.
2. MAIN COURSE: It is also substantial enough as a main dish. One of the body building foods
such as meat, fish, egg or cheese forms the base. The volume and richness of these salads are
adequate to satisfy a normal appetite.
3. ACCOMPANIMENTS: The salad is also served as accompaniment with the main course.
A SALAD CAN BE OF TWO TYPES:
SIMPLE OR PLAIN SALAD
These salads can be further subdivided in green salad or salad in season, which is served raw or
cooked. Such salads normally use only a single kind of vegetable as a base and only one or two
ingredients in small quantity as decoration or garnish.
Some examples of such salads with appropriate dressing are:

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NAME INGREDIENTS DRESSINGS

VINAIGRETTE / MUSTARD
CABBAGE CABBAGE JULIENNE
CREAM

CUCUMBER ROUNDELS OF CUCUMBER VINAIGRETTE

LETTUCE SALAD LEAVES VINAIGRETTE

SLICES OF TOMATO WITH

TOMATO VINAIGRETTE
CHOPPED PARSLEY

ROUDLES OR DICED
BEETROOT MUSTARD CREAM
COOKED BEETROOT

COMPOUND SALAD
Compound salads are more elaborate salads which consist of more than one ingredient. Such salads
can be further subdivided in four major groups:
1. FISH BASED
2. VEGETABLE BASED
3. POULTRY,GAME OR MEAT BASED
4. FRUIT BASED.
A SALAD CAN BE SUBDIVIDED IN FOUR MAJOR PARTS:
BASE:
The base may be made up of lettuce, cabbage or any other leafy vegetables. It must cover the bottom
part of the salad. The leaves must be clean and thoroughly washed because they can contain a lot of
soil and insects. Preferably all the salads leaves must be washed with chlorine solution.
SOME OF THE SALAD LEAVES USED IN MAKING OF A SALAD ARE:
ARAGULA: With its peppery and slightly bitter flavor, arugula is a terrific green to be used in a
salad. It can be gently braised, too.
BELGIAN ENDIVE: These crunchy, slightly bitter leaves are often used to make hors d’oeuvres, but
they can also be chopped and added to salads, or braised to make an exquisite salad.
CRESS: This is a peppery green that’s great in salads, sandwiches, and soups. It’s attractive enough to
make a good garnish as well. There are several varieties, including watercress, upland cress, curly
cress, and land cress. Cress is highly perishable, so try to use it as soon as possible after you buy it.
CURLY ENDIVE: This crisp, bitter green leave can be used in salads or cook it as a side dish. The outer
leaves are green and somewhat bitter; the pale inner leaves are more tender and mild.

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ICEBERG: This is prized for its crispness and longevity in the refrigerator, but it’s a bit short on flavor
and nutrients. It’s one of the most readily available lettuces in India and is mostly used by a number of
hotels to prepare salads.
LOLLO ROSSO: This mild, tender lettuce has ruffled red edges.
RADICCHIO: With its beautiful coloring and slightly bitter flavor, radicchio is wonderful when
combined with other salad greens.
ROMAINE LETTUCE: Romaine combines good flavor and crunch, plus it has a decent shelf life in the
refrigerator. It’s the preferred green for Caesar salad. Green romaine is the most common variety,
but you can sometimes find red romaine, which is tender.
RED SANGRIA LETTUCE
Thick rose blushed leaves over a blanched pale-yellow heart make for an attractive lettuce.
Very good eating quality
BELGIAN ENDIVE: These crunchy, slightly bitter leaves are often used to make hors d’oeuvres, but
they can also be chopped and added to salads, or braised to make an exquisite (and expensive) side
dish. Select heads with yellow tips; those with green tips are more bitter. Their peak season is the
late fall and winter.

BIBB LETTUCE This butter head lettuce has delicate, loose leaves and lots of flavor. The only
downside is that it’s usually expensive
MIZUNA OR SPIDER MUSTARD Mizuna has tender leaves and a pleasant, peppery flavor.
RED MUSTARD: This has a pungent, peppery flavor that adds zip to salads.
DANDELIONS: Dandelions have a somewhat bitter flavour, which Europeans appreciate more than
Americans. Older dandelion greens should be cooked; younger ones can be cooked or served raw as
a salad green. They’re available year-round, but they’re best in the spring.
BODY
The body comprises of the main ingredient of the salad. It must be proportional to the base. The body
must comprise of small bite size pieces of the ingredients. The ingredients used should have a balance
of flavors and taste.
GARNISH
The main purpose of a garnish is to add a eye appeal to the finished product. But a certain number of
times it can also be added to improve the taste of the salad. Can be either a part of the body also. It
should be kept simple.
Some of the most widely used salad garnishes are:

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DRESSINGS

A Dressing is served with all salads, it is used to flavour the salad provides food value and improves
palatability and appearance. Dressing may be in liquid or semi liquid form. It can be made with a
variety of ingredients ranging from oil-vinegar, cream, yogurt, egg, and cheese.
Various oil used for making a dressing are:
• OLIVE OIL

• WALNUT OIL

• SALAD OIL

• GROUNDNUT OIL

• SESAME OIL

• GRAPESEED OIL

• HAZELNUT OIL

Various vinegar used for making a dressing are:

• TERRAGON VINEGER

• BALSAMIC VINEGER

• RED WINE VINEGER

• WHITE WINE VINEGER

• MALT VINEGAR

• SHERRY VINEGAR

• RASPBERRY VINEGAR

• CIDER VINEGER

SOME COMMONLY USED DRESSINGS ARE:

Sauce Louis – Mayonnaise and heavy cream combined with chopped green pepper and green onion
seasoned with chilli sauce and Worcestershire sauce and lemon juice.
Blue cheese dressing – Creamy dressing containing crumbled blue cheese.
Roquefort dressing – Vinaigrette containing crumbled Roquefort or blue cheese.
French dressing- Three parts Oil and one part vinegar with mustard and garlic.

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English dressing- one part of oil and two part vinegar, English mustard and seasoning.
American vinaigrette- equal quantities of vinegar and oil, mustard and seasoning.
Lorenzo dressing – Vinaigrette with chili sauce and chopped watercress.
Anchovy dressing – Vinaigrette and mashed anchovies.
Italian dressing – Vinaigrette with garlic and herbs: oregano and basil and dill.
Half-and-half dressing – Half mayonnaise and half vinaigrette seasoned with minced garlic and
mashed anchovies and grated Parmesan cheese; especially good for combination salads.
Mayonnaise – Egg yolks and oil and vinegar.
Russian dressing – Mayonnaise with horseradish grated onion and chilli sauce or catsup; sometimes
with caviar added.
Salad cream – A Creamy salad dressing resembling mayonnaise.
Thousand Island dressing – Mayonnaise with chilli sauce or tomato ketchup and minced olives and
peppers and hard-cooked egg.
Acidulated cream: Three part of thin cream to one part of lemon juice, salt and pepper.

STOCKS

Stocks are thin liquids flavored by soluble extracts of meat, poultry, fish, and vegetables. It is a liquid
in which meat or meat bones, fish or fish bones and various vegetables have been cooked to extract
flavor. ‘Fonds de cuisine’ is a kitchen stock. Stocks are nutritious, strongly flavored liquids. They are
important foundation liquids that they are used in the preparation of various dishes such as soups,
sauces, gravies, stews, curries, braising, rice and cold dishes. The preparation of stocks, calls for
understanding, care, and discerning taste. Long, slow simmering of food and cold water used for stock
(except for fish stock) is required to draw out the flavor – and nutrients into the liquids. After cooking
is properly stored for a day it ripens and gives a fuller flavor. To improve the taste of Indian curries,
pulaos etc, it is important that stocks be used.

Preparation of Stock

As the stock is an important ingredient in various dishes, care should be taken in the preparation as
follows:
• All fat should be removed from bones at the outset, as the stock becomes very greasy and becomes
rancid soon.
• Marrow must be removed and put aside for use as a separate dish (marrow toast) or as garnish
(petite marmite-Soup)

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• The stock should only simmer. If allowed to boil, the agitation and particles of fat cause
emulsification to become milky or cloudy.
• Bouquet garni should be tied to a handle of the stockpot. Cut large pieces of vegetables and add
later on, as it flavors the stock. If allowed to remain in the pot too long, the vegetables will begin to
disintegrate, discoloring the stock.
• The scum should be discarded.
• For storing, the stock should be strained and liquid should be cooled. No fat should be allowed to
remain on the surface, as heat is prevented from escaping and may cause the stock to turn or become
sour.
• Stock could be stored in a refrigerator or cold room.
• Stocks turn cloudy, if boiled too rapidly and if a lid is used and not carefully strained and not
skimmed properly.

Stocks form the foundation for

1. Soups

2. Stews

3. Braised dishes

4. Sauces

5. Gravies

6. Cold food

Few Basic Rules Commonly Prescribed for Preparing Stock

1. The stock ingredients are simmered starting with cold water. This promotes the extraction of
collagen, which may be sealed in by hot water.

2. Stocks are simmered gently, with bubbles just breaking the surface, and not boiled. If a stock is
boiled, it will be cloudy.

3. Salt is usually not added to a stock, as this causes it to become too salty, since most stocks are
reduced to make soups and sauces.

4. Meat is added to stock before vegetables, and the “scum” that rises to the surface is skimmed
off before further ingredients are added.

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5. The fat can be removed after the stock is finished and cooled, as it floats, separates, and
solidifies into globs within the stock, and can be removed with ease.

6. Stocks can be frozen and kept indefinitely but are better fresh.

Basic Ingredients in Stock Preparation

Stock is made by simmering various ingredients in water, including some or all of the following. Stocks
can be made using pressure cookers, as cooking time is reduced.
Meat
Leftover cooked meat, such as that remaining on poultry carcasses, is often used with the bones of
the bird or joint. • Fresh meat makes a superior stock and cuts rich in connective tissue such as shin or
shoulder of beef or veal are commonly recommended. They can either be used alone or added in
lower proportions to the remains of cooked poultry to provide a richer and fresher-tasting stock. •
Quantities recommended are in the ratio of 1 part fresh meat to 2 parts water. • Pork is considered
unsuitable for stock in European cooking due to its greasiness – but was used in earlier periods. •
Mutton was traditionally avoided due to the difficulty of avoiding the strong tallowy taint imparted
from the fat.
Bones
Veal, beef, and chicken bones are commonly used. The flavor comes from the cartilage and
connective tissue in the bones. Connective tissue has collagen in it, which gets converted into gelatin
that thickens the liquid. • Stock made from bones needs to be simmered for longer than stock made
from meat. Pressure cooking methods shorten the time necessary to extract the flavor from the
bones.
Mirepoix
A combination of onions, carrots, celery, and sometimes other vegetables are used. • Often the less
desirable parts of the vegetables (such as carrot skins and celery ends) are used since they will not be
eaten.
Herbs and spices
The herbs and spices used to depend on availability and local traditions. • In classical cuisine, the use
of a bouquet garni (or bundle of herbs) consisting of parsley, bay leaves, a sprig of thyme, and possibly
other herbs, is common. • This is placed in a sachet to make it easier to remove once the stock is
cooked

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Many chefs use ratios to help them remember the basic proportion of the ingredients used in stock
making.
• Bones: 50%

• Mirepoix: 10%

• Water: 100%

However, given here is a more detailed ratio of the ingredients used.

INGREDIENT PROPORTIONS:

Ingredients White Brown Fish

For 4 liters of stock
Bones 2.5kg 2.5kgs 2kgs
Mirepoix 500g 500g 250g
Water 5lit 5lit 4lit
Sachet 1 no 1no 1no
Tomato product — 250g —
White Wine — — 250ml
PROCEDURES:
Making stock may seem to be a simple procedure. However, there are many steps involved. You must
understand not only what to do, but also why you are doing it.
Blanching of the Bones:
We know that proteins coagulate when heated. Many proteins dissolve in cold water but solidify into
small particles or into froth and scum when heated. It is these particles that make a stock cloudy.
Much of the technique of stock making involves avoiding cloudiness to produce a clear stock. The
purpose of blanching the bones is to rid them of the impurities, which cause cloudiness. The bones of
young animals are highest in blood and other impurities that cloud and discolor stocks. Chefs tend to
disagree on the importance of blanching. Some feel that the process causes flavor loss. Others feel it
is necessary to produce a clear stock. Fishbones are not blanched because of their short cooking time.
Blanching involves the following steps:
1. Cut bones into small pieces and rinse in cold water. This washes off the blood and some of the
other impurities. This step is especially important if the bones are not absolutely fresh.
2. Place the bones in a stockpot and cover with cold water. Remember, impurities dissolve easily in
cold water.
3. Bring the water to a boil. As the water heats, impurities solidify (coagulate) and rise to the surface

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as scum.
4. Drain the bones and rinse them well. The bones are now ready for the stockpot.
5. To make brown stock, one more step is involved: Browning of the bones in the oven. This will
impart the required color to the stock.
Procedure for preparing stock:
1. Add the blanched bones to cold water.
2. Bring the water to a boil, then reduce to a simmer.
3. Skim the scum that rises to the surface, carefully.
4. Add the mirepoix and the sachet. (add tomato products if used)
5. Do not let the stock boil rapidly. Keep it at a low simmer. Boiling makes the stock cloudy.
6. Skim the surface as often as required.
7. Keep the water level above the bones. Cooking bones exposed to air will turn them dark and
discolor the stock.
8. Simmer for the recommended time:
Brown stock: 6 to 8 hours
White stock: 3 to 4 hours
9. Skim the surface and strain the stock through a clean muslin/Tammy cloth.
10. Cool the stock as quickly as possible. Cooling the stock quickly and properly is important.
Improperly cooled stock can spoil easily because it is a good breeding ground for bacteria. Do not
refrigerate hot stock. It will damage the refrigerator and cause other foods to spoil as well.
Note: For Brown Stock, the mirepoix may be browned with the bones.
When the bones are half browned, add the mirepoix. However, some chefs prefer to add the mirepoix
directly to the stock.
FISH STOCK:
Fish stock is prepared from fish bones obtained after cleaning, cutting, trimming and filleting fish.
These are thoroughly washed and then allowed to sweat in a little oil or butter in a covered pan over
medium heat. Water is then poured into the pan and brought to a boil. The scum formed is skimmed
off regularly and the mirepoix added before allowing the stock to simmer for 20 to 25 minutes.
Because of the short cooking time involved, fish stock is often referred to as Court Bouillon (court
meaning short in French).
REDUCTION & GLAZES
Stocks can be concentrated by boiling or simmering them to reduce them and evaporate part of the
water. This is called reduction or reducing.
A glaze is a stock that is reduced till it coats the back of a spoon. It is so concentrated that is solid and
rubbery when refrigerated. Glazes are used as flavorings in sauce making and in some meat, fish,

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poultry and even vegetable preparations. Only small amounts are needed, as they are very
concentrated. There are three types of glazes:
1. Meat glaze or glace de viande made from brown stock.
2. Chicken glaze or glace de volaille made from chicken stock.
3. The fish glaze or glace de Poisson made from fish stock (sometimes called Fumet).
The cost, both in terms of money, material and time of making stocks in the kitchen has led to the
widespread use of concentrated convenience products known as bases. The maybe powders or pastes
which are diluted with water to make a flavored liquid similar to stocks. Nestle, Maggi, and Knorr are
the leading international manufacturers of these bases.
Glazes can be considered to be bases, and in fact, they are the original bases, used long before the
modern versions.
Bases vary greatly in quality. The best ones are composed mainly of meat extracts. These are
perishable products and need to be refrigerated. However, a lot of bases are primarily salt (an
expensive way of buying salt). Read the list of ingredients on the box or packet and avoid those, which
list salt first!
USING BASES:
– Bases can be improved by simmering them with a little mirepoix, meat trimmings and bones. This
improves the taste and gives a `fresher’ and more natural flavor to the stock.
– Bases can be added to stocks to supplement their flavor and taste and reduce the cooking time.
– Bases are added to stocks to supplement them when only a little is on hand.
There is no substitute for a well-made stock. But it is also true that a good base may be better than a
poorly made stock!!

Without stocks, there would be no French cuisine. It is called fonds de cuisine, which translates
literally as “Foundations of cooking”. They are a crucial element in soups, sauces, braises, and stews.
Good stocks are made by simmering raw meat or fish, and bones, with aromatic vegetables and herbs,
peppercorns, water, and a little salt. Richly colored brown stocks, made with beef and veal, are made
by first browning the meat and bones in the oven before simmering them with the remaining
ingredients; brown stocks are used in brown sauces and with red meats and game. Light-colored
white stocks, made with veal,
poultry and fish require no browning and have a lighter flavor suitable for the delicate flavors of
poultry, fish, and vegetables.
Stocks must be simmered long enough to extract the maximum flavor from the ingredients. For a veal
stock, this means at least 3.5 hours, while a chicken stock requires only 2.5 hours and a fish stock just

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20 minutes. The stock must be carefully skimmed after it is brought to a boil to remove any fat and
gray scum that rise to the surface, but it must never be boiled during cooking, as this would make it
cloudy.
Stocks may be refrigerated for several weeks provided they are brought to a boil every 2 to 3 days. Or
they may be reduced to a thick, syrup glaze, called a glace, that will set to a very firm consistency
when chilled and may be refrigerated for several months (glaces are used as sauce bases of or to
intensify the flavor of and give body to sauces). Stocks may also be frozen for several months; it
makes good sense to freeze them in small quantities so that you need thaw only the amount
necessary.

SAUCES

Sauces are the next most important part of the French & continental cuisine. These sauces can be
derived from stocks by using different thickening agents. Sauces are capable of adding variety to the
dishes by imparting color, flavor, texture and even drama to a great extent. Sauces are of different
types. They vary by way of the basic ingredient used, color and consistency. These sauces are integral
for plate presentations and add to the overall improvement of the product.
A sauce is liquid, creamy or semi-solid food served on or used in preparing other foods. Sauces are not
normally consumed alone; they add flavor, moisture, and visual appeal to the final dish. The sauce is a
French word taken from the Latin salsus, meaning salted. Possibly the oldest sauce recorded is garum,
the fish sauce used by the Ancient Romans. Sauces may be used for savory dishes or for desserts. They
can be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, or
can be cooked like béchamel and served warm or again cooked and served cold like apple sauce.
Some sauces are industrial inventions like Worcestershire sauce, HP sauce, or nowadays mostly
bought ready-made like soy
sauce or ketchup, other are still freshly prepared by the cook. Sauces for salads are called salad
dressing. Sauces made by deglazing a pan are called pan sauces. A cook who specializes in making
sauces is a saucier.
Definition
Sauces are liquid or semi-liquid mixtures. A keen sense of smell, delicate sense of taste, a light, strong
hand for blending – all contribute to the perfect sauce. Long ago, Grimande de la Royere, philosopher
and gastronomer wrote: “The sauce is to culinary art, what grammar is to language”. A perfect sauce
has a colorful appearance, is glowing in its rich smoothness, its texture is that of velvet, and it has a

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definite taste. It has natural flavor and complements the food it accompanies, rather than mask its
taste.
Importance of Sauces in Food Preparation
• Enhances flavor.
• Some sauces help in digestion, e.g. mint sauce, apple sauce with roast pork.
• It gives moistness to the food, e.g. white sauce adds creaminess to firm and dry food.
• Adds color to the food. Hollandaise sauce served on a vegetable adds colour. Tomato sauce goes
with Fish a l‘orly.
• Served as an accompaniment, sometimes gives a contrasting taste to another food, e.g. cranberry
sauce with roast turkey.
• Sometimes gives the name to the dish. E.g. Madeira wine when added to brown sauce it is called
Sauce Madeira.
• Enhances the nutritional value of the dish.
• Dress and complements the food that needs some additional quality and makes the food more
palatable.
• Gives tartness and contrast or balances a bland food.

Thickening Agents

These are different ingredients added to give the thick consistency to a sauce. The different agents
make each sauce unique by way of its taste, color, consistency & flavor.

Roux
It is a fat and flour mixture, which are cooked together. It is cooked to various degrees, namely white,
blond or brown. Equal quantities of flour and butter and margarine are taken to prepare the different
colored roux. The colour acquired depends upon the degree of cooking of the flour and the color of
the sauce depends upon the liquid and roux used. While preparing the sauce, the boiling liquid should
never be added to a hot roux as it may become lumpy, a cold liquid to a hot roux or hot liquid to an
old roux may be added to get a smooth texture.
Starch
Arrowroot, corn flour, fecule (potato starch), tapioca are used to thicken the sauce. A paste should be
made of cold liquid and starch and then stirred into boiling liquid and allowed to boil, till the starch is
cooked. It gelatinizes at 93°C.
Starch contains no gluten and gives a clear sauce and thickens more as it cools.

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Beurre Maine
It is chiefly used for fish sauces. Equal quantities of flour and butter are kneaded, and very little
quantity is added at a time to the boiling liquid and stirred well to form a smooth consistency.
Yolks of Eggs and Cream
It is a liaison, added as a finishing agent at the end of cooking. The product is never boiled when the
liaison is added, or it would curdle. The liaison is added to thicken delicate cream or veloute sauces or
cream soups. Yolks of eggs are used to prepare the mayonnaise by emulsifying with oil.
Blood
It is usually used for game cooking. It thickens the sauce and gives a particular flavor e.g. preparation
of Jugged Hare.
Sauces could be grouped as follows:
• Basic sauces
• Cold Basic Sauces
• Butter Sauces
• Others sauces (miscellaneous)

CLASSIFICATION OF SAUCES

Sauces may be classified in several ways. Here is one system.

1. By serving temperature warm or cold

2. By flavor: blandness or piquancy

3. By acidity

4. By sweetness

5. By color

6. By base: neutral or meat.

In general, Sauce can be classified under two major heads as follows:

Proprietary Sauces
: Of the owner, or Held in private ownership, or Manufacture and sale of which is restricted by
patent.
Proprietary Sauces Denotes:
• Sauces that are not made in the kitchen, but can be purchased from the market.

• They are imported or procured locally.

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• They have a unique taste which cannot be reproduced by anybody.

• It has a secret recipe, guarded by patents.

• They are multipurpose in their use.

The examples are Tomato Ketchup, HP Sauce, Tobasco Sauce, Worcestershire sauce, English Mustard
sauce, French Mustard sauce, Chilli sauce, etc.
Preparatory Sauce
Very much made in the kitchen by following a standard recipe and traditional guidelines. Depending
upon the style of making they are classified as follows:

The function of the Sauce in Culinary work

• Sometimes sauces are used to add a contrast in taste to another food. Apple sauce with fresh
roast pork serves the same purpose. Broadly speaking any condiment or mixture of food,
which serves to contrast with or compliment another food, can be termed a sauce. In this
broad sense, a peanut butter and jelly mixture would be a sauce to a piece of bread if they
were served together.
• Some sauces are used to add sharpness or tanginess to bland food. A remoulade sauce served
with shrimp is an example of a piquant sauce.
• Sauces may add to the appearance of food, sometimes as a coating which is poured or
brushed over the food to give a pleasing appearance to an otherwise uninteresting item.

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the chaud-froid sauce made with cream or mayonnaise and gelatin is used to coat various food
items.
• Sauces such as barbeque sauce are used to modify the original flavor of food, blending the
sauce flavor with the flavor of the food.
• Some sauces are used to disguise or mask the original flavor of the food. As the French use the
word `mask’ in regard to sauces, masking a food with jelly or sauce is to completely cover it
physically hiding its appearance. Masking does not change the true flavor of the food.
• Sauces should never be used to change the flavor of food material, only to enhance or to
compliment the flavor of the food.

• Salad dressings such as French dressing and mayonnaise could also in this sense be considered
sauces. However, sauces are usually considered those mixtures served with meats, entrees,
desserts, and other major foods as a compliment or contrast to their flavor.
General faults in sauce production
1. Lumpiness: This may be caused by the following ……
• Roux is too dry when liquid is added.

• Adding liquid too quickly and not stirring continuously.

• Incorrect temperature of roux and liquid. One should be hot and others should be cold.

• Formation of the skin when the sauce comes in contact with air and becomes dry. This
can be prevented by putting a film of melted butter on the surface of the sauce or by
using a greased paper.

• By allowing the sauce to congeal on the sides of the cooking vessel which later could be
stirred into the sauce.

2. Poor gloss: This is caused by insufficient cooking of the sauce or using a sauce which has not
been passed, tammied or liquidized. High gloss is achieved by preparing the sauce correctly
and added by the addition of butter just prior to service, called ‘mounting with
butter’ or ‘monster au beurre’
3. Incorrect consistency: This is the result of incorrect formula balance. Over and undercooking is
ultimately lead to an incorrect consistency.
4. Greasiness: Too much fat in roux or failure to skim off surface grease as it rises. The use of
greasy stock may cause this fault.

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5. Poor color: Incorrect cooking of the roux in the early stage, using dirty cooking vessel or
utensils may cause poor color.
6. Raw starch flavor: This causes due to the insufficient cooking of starch. Starch needs to reach
to boiling point and simmered it for a further period to avoid for a raw starch flavor.
7. Bitterness: This is caused by over-browning or burning of the roux.

Sauces are an essential component of any kitchen, and understanding the foundations of sauces is
crucial for every chef. Mother sauces are the five basic sauces in French cuisine, and from them, many
other sauces are derived. In this blog, we will delve into the world of mother sauces and their
derivatives, specifically Bechamél Sauce, Velouté Sauce, Espagnole Sauce, Hollandaise Sauce, and
Mayonnaise Sauce.

Introduction to Mother Sauces

Mother sauces are the five basic sauces in French cuisine and are the foundation for numerous other
sauces. The five mother sauces are Bechamél Sauce, Velouté Sauce, Espagnole Sauce, Hollandaise
Sauce, and Tomato Sauce. The base ingredients for these sauces are simple and consist of a liquid, a
thickening agent, and flavoring ingredients.
Bechamél Sauce
Bechamél Sauce is a white sauce made from milk, butter, and flour. It is one of the most commonly
used mother sauces and is the base for many creamy sauces. Bechamél Sauce is used in dishes like
macaroni and cheese, lasagna, and gratins.
Velouté Sauce
Velouté Sauce is a sauce made from a light stock, like chicken, fish, or veal, and a blond roux. It is a
delicate sauce that is used in dishes like chicken pot pie, seafood stews, and creamed vegetable soups.
Espagnole Sauce
Espagnole Sauce, also known as brown sauce, is a rich and dark sauce made from beef or veal stock,
mirepoix (a combination of diced onions, carrots, and celery), and tomato paste. It is a base for many
other sauces, such as demi-glace, bordelaise, and sauce chasseur.
Hollandaise Sauce
Hollandaise Sauce is a creamy and tangy sauce made from egg yolks, butter, and lemon juice. It is a
classic sauce for eggs benedict, asparagus, and fish dishes.
Mayonnaise Sauce
Mayonnaise Sauce is a cold emulsion sauce made from oil, egg yolks, vinegar, and mustard. It is used
as a dressing for salads, sandwiches, and as a dip for fried foods.

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Derivatives of Mother Sauces

The five mother sauces are the foundation for many other sauces, and by adding or changing
ingredients, countless sauces can be created. Here are some of the most popular derivatives of the
mother sauces:
Bechamél Sauce Derivatives
• Mornay Sauce: Bechamél Sauce with added grated cheese.

• Soubise Sauce: Bechamél Sauce with added sautéed onions.

• Nantua Sauce: Bechamél Sauce with added crayfish butter.

Velouté Sauce Derivatives

• Allemande Sauce: Velouté Sauce with added egg yolks and cream.

• Bercy Sauce: Velouté Sauce with added shallots, white wine, and fish stock.

• Poulette Sauce: Velouté Sauce with added mushrooms, cream, and lemon juice.

Espagnole Sauce Derivatives

• Demi-glace: Espagnole Sauce with added veal stock, reduced by half.

• Bordelaise Sauce: Demi-glace with added red wine and shallots.

• Sauce Chasseur: Demi-glace with added mushrooms, shallots, white wine, and tomato paste.

Hollandaise Sauce Derivatives

• Béarnaise Sauce: Hollandaise Sauce with added shallots, tarragon, and vinegar reduction.

• Mousseline Sauce: Hollandaise Sauce with added whipped cream.

• Maltaise Sauce: Hollandaise Sauce with added orange juice and zest.

Mayonnaise Sauce Derivatives

• Tartar Sauce: Mayonnaise Sauce with added chopped pickles, capers, and herbs.

• Aioli Sauce: Mayonnaise Sauce with added garlic and olive oil.

• Remoulade Sauce: Mayonnaise Sauce with added mustard, capers, and herbs.
Summary table for derivatives of mother sauces
Bechamél Sauce
Mornay Sauce Liaison + cheese + bechamel

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Parsley Sauce Bechamel+ fresh cream + butter + chopped parsley

Crème Sauce Fresh Cream + bechamel

Oignon Sauce Minced onion+ fresh cream + bechamel

Egg Sauce Dices of boiled egg + bechamel

Velouté Sauce
Allemande (Mushroom sauce) Velouté + chopped mushrooms + liaison

Supreme (Strained Mushroom) Velouté simmered with chopped mushrooms and strained + liaison

Aurore (Tomato Sauce) Velouté + cooked and strained tomato puree

Cardinal (Seafood Sauce) Velouté + lobster butter+ fresh cream

Caper sauce Velouté + mutton stock + Capers

Espagnole Sauce
Demi Glaze Equal parts of brown sauce + brown stock and reduced to half

Madeira Sauce Espagnole + Madeira wine

Bigararde (Orange Sauce) Demi glaze + reduced red wine and orange juice + red currant jelly

Diable (Devil Sauce) Demi glaze + reduced white wine and vinegar + cayenne pepper

Pepper sauce Espagnole + red wine + crushed peppercorns

Hollandaise Sauce
Maltaise (Orange Sauce) Hollandaise + juice of blood oranges + blanched juliennes of orange zest

Mousseline (Cream Sauce) Hollandaise + whipped double cream

Béarnaise (Mustard Sauce) Hollandaise +Dijon mustard

Choron (Tomato sauce) Béarnaise + cooked tomato purée

Mayonnaise Sauce
Aioli (Garlic sauce) Mayonnaise + pounded garlic cloves

Chantilly (Cream Sauce) Mayonnaise + stiffly beaten whipped cream

Verte (Green Sauce) Mayonnaise + purée of blanched spinach, watercress and parsley

Tartare Sauce Mayonnaise + chopped gherkins +capers + herbs

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Thousand Island Tartare + ketchup

Conclusion
Mother sauces and their derivatives are the backbone of French cuisine and are the foundation for
countless other sauces. Understanding the basics of these sauces and their derivatives is essential for
any chef or home cook looking to elevate their culinary skills. By mastering the art of sauces, you can
take your dishes to the next level and impress your guests with a variety of delicious and complex
flavors.

Contemporary Sauces
The broad category of contemporary sauces includes beurre blanc, coulis, compound butters and a
variety of miscellaneous sauces, such as relishes, salsas and compotes. The primary factors
distinguishing contemporary sauces from the grand sauces are the following –
• They usually take less time to prepare.

• They are more likely to be specifically tailored to be a given food or technique.

• They have a lighter color, texture and flavor than some of the grand sauces.

• They are more likely to be thickened and finished using emulsions, modified starches or
reduction and less likely to contain roux.

Some of the popular contemporary sauces are:

• Roasted Tomato Coulis.

• Tomatillo Salsa Verde.

• Red Pepper and corn relish.

• Rosemary Oil.

• Basil Oil.

• Chemichurri sauce.

• Red onion marmalade.

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