Date post: | 19-Jan-2015 |
Category: |
Documents |
Upload: | mehernosh-dhanda |
View: | 1,460 times |
Download: | 9 times |
BAC 101 Culinary Foundation Level 1 1
SOUPSChef Mehernosh Dhanda
Soup (1865) William Adolphe Bouguereau
BAC 101 Culinary Foundation Level 1
2
Scope
Origin & definition Escoffier’s classification of soups Modern classification of soups Guidelines for garnishing soups Service of soups
BAC 101 Culinary Foundation Level 1
3
Definition.
A soup is a flavorful nutritious liquid generally consumed before a meal
BAC 101 Culinary Foundation Level 1
4
Origins & History
Soups go as far back as about 6,000 BC. The word soup comes
from French soupe ("soup", "broth"), which comes through Vulgar Latin suppa ("bread soaked in broth")
Commercial soup was first consumed in France in the 16th century, to describe a highly concentrated, inexpensive soup, sold by street vendors, that was advertised as an antidote to physical exhaustion.
5
BAC 101 Culinary Foundation Level 1
Escoffier’s Classification of Soups
Clear soups Purées Cullises Bisques Veloutés Cream soups Special soups Vegetable soups Foreign soups
Refer LABENSKY S.R.;HAUSE A.M. (2007) On Cooking: A textbook of Culinary Fundamentals Fourth Edition, Pearson Prentice Hall, ISBN 0-13-171327-2 page 279
BAC 101 Culinary Foundation Level 1
6
Modern Classifications of Soup Clear soups
Broths Consommés
Thick soups Cream soups Purée soups
Bisques Chowders Cold soups
7
BAC 101 Culinary Foundation Level 1
Clear Soups
Broths- a broth is defined by as a soup in which there are solid pieces of meat or fish, along with some vegetables, rice, barley or pulses. Scotch Broth - mutton, barley and
various vegetables Consommés - is a type of
clear soup made from richly flavored stock or bouillon that has been clarified usually through a fining process involving egg protein. Consommé Julienne
8
BAC 101 Culinary Foundation Level 1
Thick Soups
Cream soups Thickened with a roux or
other starch Cream of tomato soup Cream of mushroom soup
Purée soups The puree itself is the
thickening agent in the soup Some purée soups are finished
with cream Some purée soups are
thickened slightly with roux Puree Crecy Puree Dubarry
Cream of tomato soup
Puree Dubarry
BAC 101 Culinary Foundation Level 1
9
Classroom Activity 1
Divide into 2 groups Log onto Wikipedia Read & list down 20 International soups
in the next 5 minutes Come up & share your findings with the
class in the next 15 minutes
BAC 101 Culinary Foundation Level 1
10
Group work
Group 1: Prepare charts on any 25 international soups
Group 2: Prepare charts on any 25 international soups
No duplication Monday 17 September 2012 - 1000 hrs
Cheers!!
BAC 101 Culinary Foundation Level 1
11
Preparation of Soups
BAC 101 Culinary Foundation Level 1
12
Procedure for Preparing Consommés Start with cold, grease-free stock Add clear meat or clarification Slowly bring to a simmer Clearmeat will form a raft Create a hole in the raft to allow liquid to
bubble through After simmering, carefully strain through
several layers of cheesecloth Serve piping hot with appropriate garnish Quick chill & freeze if going to be stored.
13
BAC 101 Culinary Foundation Level 1
Other Soups
Bisque Generally made from
crustaceans and thickened with roux Bisque d’homard
Chowder Hearty soups with
chunks of the main ingredient and garnishes New England clam
chowder
14
BAC 101 Culinary Foundation Level 1
Cold Soups
Some cold soups may be cooked & then served cooled Canadian cheese soup Chilled Pumpkin soup
Some may be prepared with raw ingredients Gazpacho Vichyssoise
Gazpacho
Canadian cheese soup
BAC 101 Culinary Foundation Level 1
15
Convenience Soups
After end of World War II Developed basically for military & naval
use Marketing concepts - TV Dinners Global reach & use Today’s social & familial structure
16
BAC 101 Culinary Foundation Level 1
Better shelf life Easy storage &
inventory Standard flavor &
yield Cost effective in
bulk use
Generates solid waste
High chemical content
Not nutritious No scope for
creativity
Advantages Disadvantages
Convenience Soups
BAC 101 Culinary Foundation Level 1
17
BAC 101 Culinary Foundation Level 1
18
Guidelines for Garnishing Soups Attractive Neatly cut, uniform shape and size Color contrast Texture Temperature Complement the soup Flavors
19
BAC 101 Culinary Foundation Level 1
Garnishing & presentation styles
20
BAC 101 Culinary Foundation Level 1
Garnishing & presentation styles
21
BAC 101 Culinary Foundation Level 1
Garnishing & presentation styles
BAC 101 Culinary Foundation Level 1
22
Soup Service
Serve cold soup cold At a temperature below 41°F Often served in an iced bowl with an iced
spoon Serve hot soup hot
Near boiling, 210°F, is ideal
BAC 101 Culinary Foundation Level 1
23
Soup Service
BAC 101 Culinary Foundation Level 1
24
Group work: Conduct a survey of a minimum 300
students of different colleges at MU Food court on studying the student preference of Soups.
Prepare a Word doc report & PPT presentation on your findings.
Submission date: Wednesday, 3 October 2012
BAC 101 Culinary Foundation Level 1
25
Thank you