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Unit ObjectivesUnit Objectives
Students will be able to: list different categories of soups. identify principles of soup production.understand concepts of various thickening
agents.prepare different types of soups.
SoupSoup• A liquid, savory food commonly made
with meat, poultry, fish, or vegetable stock as its base.
• Soups can be served either hot or cold
• Specialty soups have their own set of principles.
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SoupsSoupsWide variety of ingredients,
seasonings, and garnishes
World’s finest ingredients or leftovers can be used to make quality soup◦If you use leftovers, follow strict
sanitation principles
The quality of a soup is determined by its ingredients, flavor, appearance, and texture
Types of SoupsTypes of Soups• Clear soups and Broths
• Thick Soups◦ Cream soups◦ Purée soups
• Other Soups (Specialty)◦ Bisque and Chowders◦ Cold soups
Broth Based SoupsBroth Based Soups• Broth- A flavorful liquid obtained from
the long simmering of meats and/or vegetables.
• Vegetables:• Complement one another• Visually attractive• Add when appropriate• Cook grain/pasta separately.
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Broth Based Soup Broth Based Soup ProductionProduction• Sauté, sweat or simmer the
ingredients.
• Add broth or stock.
• Add seasonings.
• Continue to simmer until the desired flavor is achieved – skim as needed
• Adjust seasonings.7
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Thick Soup- CreamThick Soup- Cream• Any soup with the addition of
cream/milk
• Variations:o Veloute finished with heavy cream.o Béchamel based soups.
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Thick Soup- PureeThick Soup- Puree• Puree
•Finely chopped/mashed ingredients
• Used as a thickener•Usually done toward the end of cooking•Distinct impact on texture •Sometimes ½ of garnish not pureed for
desired texture
• Soup can be finished with cream (vegetable)
Specialty SoupsSpecialty Soups Special ingredients or techniques
that reflect regional cuisine.
•Bisque – traditionally, thick soups made from shellfish and thickened with cooked rice.
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•Chowder - Typically contain potatoes, milk, pork or bacon fat, onions, celery and often shellfish, fish or vegetables.