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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