1. BAC 101 Culinary Foundation Level 1 1
Soup (1865) William Adolphe Bouguereau SOUPS
Chef Mehernosh Dhanda

2. Scope
2
 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 & History
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 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 Soup
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 Clear soups
 Broths
 Consommés
 Thick soups
 Cream soups
 Purée soups
 Bisques
 Chowders
 Cold soups
BAC 101 Culinary Foundation Level 1

7. Clear Soups
7
 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 Soups
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 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 1
9
 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 work
10
 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 Soups
11
BAC 101 Culinary Foundation Level 1

12. Procedure for Preparing
12 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 Soups
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 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 Soups
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 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 Soups
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 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 Soups
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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 Garnishing
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Soups
 Attractive
 Neatly cut, uniform shape and size
 Color contrast
 Texture
 Temperature
 Complement the soup
 Flavors
BAC 101 Culinary Foundation Level 1

19. Garnishing & presentation
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styles
BAC 101 Culinary Foundation Level 1

20. Garnishing & presentation
20
styles
BAC 101 Culinary Foundation Level 1

21. Garnishing & presentation
21
styles
BAC 101 Culinary Foundation Level 1

22. Soup Service
22
 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 Service
23
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 you
25
BAC 101 Culinary Foundation Level 1