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Chapter 11
1.
C H A
P T E R ELEVEN SOUPS “ A first-rate soup is more creative than a second-rate painting. – Abraham Maslow, American psychologist (1908 - 1970) ” Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
2.
After studying this
unit 2 SOUPS You will be able to: – Prepare a variety of clear and thick soups – Garnish and serve soups appropriately Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
3.
Soup Overview
3 SOUPS Great soups can be made from the finest and most expensive ingredients or from leftovers from the previous evening’s dinner service and trimmings from the day’s production. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
4.
Escoffier’s Classification of
Soups 4 SOUPS Clear soups Purées Cullises Bisques Veloutés Cream soups Special soups Vegetable soups Foreign soups Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
5.
Modern Classifications of
Soup 5 SOUPS Clear soups – Broths – Consommés Thick soups – Cream soups – Purée soups Bisques Chowders Cold soups Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
6.
Clear Soups
6 SOUPS Broths Broth-based soups Consommés Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
7.
Procedure for Preparing
Consommés 7 SOUPS Start with cold, grease-free stock Add clearmeat for 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
8.
Finished Consommé
8 SOUPS Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
9.
Thick Soups
9 SOUPS Cream soups – Thickened with a roux or other starch Purée soups – Rely on a purée of the main ingredient to thicken Some purée soups are finished with cream Some purée soups are thickened slightly with roux Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
10.
Preventing Curdling
10 SOUPS Never add cold milk or cream to hot soup. Temper the milk/cream or heat it before adding Add milk/cream to the soup just before service Do not boil after milk/cream added Finish cream soup with Béchamel or cream sauce Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
11.
Puréed Soup
11 SOUPS Purée of Split Pea Soup Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
12.
Other Soups
12 SOUPS Bisque – Generally made from crustaceans and thickened with roux Chowder – Hearty soups with chunks of the main ingredient and garnishes Cold soups – Some require cooking and some are prepared cold Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
13.
Cold Soup
13 SOUPS Vichysoisse (Cold Potato-Leek Soup) Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
14.
Guidelines for Garnishing
Soups 14 SOUPS The garnish should be attractive The meats and vegetables used should be neatly cut into an appropriate and uniform shape and size The garnish texture and flavor should complement the soup Starches and vegetables used as garnishes should be cooked separately Garnishes should be cooked just until done; meat and poultry should be tender but not falling apart Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
15.
SAFETY ALERT -
Uncooked Cold Soup 15 SOUPS Uncooked cold soups are PHF/TTS foods because they are never heated and may contain dairy products. – Always prepare small batches as close to service time as possible – Keep at or below 41ºF at all times – Cover and store leftovers properly Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
16.
Soup Service
16 SOUPS 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
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