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10 soups

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  • 1. BAC 101 Culinary Foundation Level 1 1Soup (1865) William Adolphe Bouguereau SOUPS Chef Mehernosh Dhanda
  • 2. Scope2  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.3  A soup is a flavorful nutritious liquid generally consumed before a meal BAC 101 Culinary Foundation Level 1
  • 4. Origins & History4  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. BAC 101 Culinary Foundation Level 1
  • 5. 5 Escoffier’s Classification of Soups  Clear soups  Refer LABENSKY S.R.;HAUSE A.M. (2007) On Cooking: A textbook of Culinary  Purées Fundamentals Fourth Edition, Pearson  Cullises Prentice Hall, ISBN 0-13-171327-2 page 279  Bisques  Veloutés  Cream soups  Special soups  Vegetable soups  Foreign soups BAC 101 Culinary Foundation Level 1
  • 6. Modern Classifications of Soup6  Clear soups  Broths  Consommés  Thick soups  Cream soups  Purée soups  Bisques  Chowders  Cold soups BAC 101 Culinary Foundation Level 1
  • 7. Clear Soups7  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 BAC 101 Culinary Foundation Level 1
  • 8. Thick Soups8  Cream soups Cream  Thickened with a roux or of tomato soup other starch  Cream of tomato soup  Cream of mushroom soup  Purée soups  The puree itself is the thickening agent in the soup Puree Dubarry  Some purée soups are finished with cream  Some purée soups are thickened slightly with roux  Puree Crecy  Puree Dubarry BAC 101 Culinary Foundation Level 1
  • 9. Classroom Activity 19  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 work10 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 Soups11 BAC 101 Culinary Foundation Level 1
  • 12. Procedure for Preparing12 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. BAC 101 Culinary Foundation Level 1
  • 13. Other Soups13  Bisque  Generallymade from crustaceans and thickened with roux  Bisque d’homard  Chowder  Heartysoups with chunks of the main ingredient and garnishes  NewEngland clam BAC 101 Culinary Foundation Level 1 chowder
  • 14. Cold Soups14  Some cold soups may be cooked & then served cooled  Canadian cheese soup Canadian cheese soup  Chilled Pumpkin soup  Some may be prepared with raw ingredients  Gazpacho  Vichyssoise Gazpacho BAC 101 Culinary Foundation Level 1
  • 15. Convenience Soups15  After end of World War II  Developed basically for military & naval use  Marketing concepts - TV Dinners  Global reach & use  Today’s social & familial structure BAC 101 Culinary Foundation Level 1
  • 16. Convenience Soups16 Advantages Disadvantages  Better shelf life  Generates solid  Easy storage & waste inventory  High chemical  Standard flavor & content yield  Not nutritious  Cost effective in  No scope for bulk use creativity BAC 101 Culinary Foundation Level 1
  • 17. 17 BAC 101 Culinary Foundation Level 1
  • 18. Guidelines for Garnishing18 Soups  Attractive  Neatly cut, uniform shape and size  Color contrast  Texture  Temperature  Complement the soup  Flavors BAC 101 Culinary Foundation Level 1
  • 19. Garnishing & presentation19 styles BAC 101 Culinary Foundation Level 1
  • 20. Garnishing & presentation20 styles BAC 101 Culinary Foundation Level 1
  • 21. Garnishing & presentation21 styles BAC 101 Culinary Foundation Level 1
  • 22. Soup Service22  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 Service23 BAC 101 Culinary Foundation Level 1
  • 24. 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 you25 BAC 101 Culinary Foundation Level 1

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