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Chapter 11
Chapter 11
Chapter 11
Chapter 11
Chapter 11
Chapter 11
Chapter 11
Chapter 11
Chapter 11
Chapter 11
Chapter 11
Chapter 11
Chapter 11
Chapter 11
Chapter 11
Chapter 11
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Chapter 11

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On Cooking …

On Cooking
Soups

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  • 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 - UncookedCold 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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