Soups

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Soups

  1. 1. SOUPS .
  2. 2. SOUPS = IS A LIQUID FOOD DERIVED FROM MEAT, POULTRY, FISH AND VEGETABLES. CLASIIFICATIONS OF SOUPS:  CLEAR SOUPS  THICK SOUPS  SPECIALTY AND NATIONAL SOUPS
  3. 3. CLEAR SOUP SOUPS ARE ALL BASED ON A CLEAR UNTHICKENED BROTH OR STOCK. BROTH = IS A FLAVORFUL LIQUID OBTAINED FROM THE SIMMERING OF MEATS AND VEGETABLES BROTH OR BOUILLON = ARE BOTH SIMPLE CLEAR SOUPS WITHOUT SOLID INGREDIENTS.
  4. 4.  VEGETABLE SOUP = IS A CLEAR SEASONED STOCK OR BROTH WITH THE ADDITION OF VEGETABLES, AND SOMETIMES MEAT, POULTRY, AND STARCHES. CONSOMME = IS A RICH FALVORFUL STOCK OR BROTH THAT HAS BEEN CLARIFIED TO MAKE IT PERFECTLY CLEAR AND TRANSPARENT.
  5. 5. CLEAR SOUPS       CONSOMME = MEANS COMPLETED OR CONCENTRATED. IS A CLARIFIED STRONG CONCENTRATED, STOCK OR BROTH. BASIC INGREDIENTS: CLEARMEAT = MIXTURE OF INGREDIENTS USE TO CLARIFY A STOCK. LEAN GROUND MEAT – ONE OF THE MAJOR SOURCES OF PROTEIN THAT ENABLES THE CLEARMEAT TO DO ITS JOB. IT HAS TO BE LEAN MEAT. EGG WHITES - BEING MOSTLY ALBUMIN, THEY GREATLY STRENGTHEN ITS CLARIFYING POWER. MIREPOIX – THAY GIVE ADDED FLAVOR TO THE CONSOMME, AND THEY HELP TO GIVE SOLIDIFY TO THE RAFT. RAFT – IS COAUGULATED CLEARMEAT, FLOATING IN A SOLID MASS ON TOP OF A CONSOMME. ACID INGREDIENTS – TOMATO PRODUCTS FOR MEAT AND POULTRY, LEMON JUICE AND WHITE WINE FOR FISH ARE OFTEN ADDED. THEY HELPS COAGULATE THE PROTEIN.
  6. 6. MAKING OF CONSOMME
  7. 7. HOW CLARIFICATION WORKS  COAGULATION OF PROTEINS IS IMPORTANT IN STOCK MAKING. ONE OF THE MAJOR CONCERNS WAS HOW TO KEEP COAGULATED PROTEINS FROM MAKING THE STOCK CLOUDY.  THIS IS THE SAME PROCESS OF COAGULATION THAT ENABLES US TO CLARIFY STOCKS TO PERFECT TRANSPARENCY.  SOME PROTEINS LIKE ALBUMIN WILL DISSOLVE IN COLD WATER, WHEN THE WATER IS HEATED, THEY GRADUALLY SOLIDIFY AND COAGULATE AND RISE TO THE SURFACE. IF WE CONTROL THIS PROCESS VERY CAREFULLY, THESE PROTEINS COLLECT ALL THE TINY PARTICLES THAT CLOUD A STOCK AND WILL CARRY THEM TO THE SURFACE.
  8. 8. EMERGENCY PROCEDURES     CLARIFYING HOT STOCK – cool at least 10 minutes in cold water bath, mix ice cubes w/ the clearmeat. CLARIFYING W/OUT MEAT – you can clarify with egg white alone. Use at least 3-4 egg whites per gallon of stock, plus some mirepoix if possible. Great care is necessary because the raft will be very fragile. FAILED CLARIFICATION - if clarifications fails or raft breaks, because you let it boil, strain the consommé, cool it as much as you can, then carefully add it to the mixture of ice cubes and egg whites, carefully return to the simmer and the basic method. POOR COLOR – consommé made from brown stock, should have an amber color not dark brown. To correct a pale consommé cut onion in half and place cut half in a flat stove top until its black or charred. Add this to the raft.
  9. 9. ARE OPAQUE RATHER THAN TRANSPARENT. THEY ARE THICKENED EITHER BY ADDING A THICKENING AGENT SUCH AS A ROUX OR BY PUREEING ONE OR MORE OF THEIR INGREDIENTS TO PROVIDE A HEAVIER CONSISTENCY. . .  THICK SOUPS
  10. 10. THICK SOUPS  CREAM SOUPS – classics cream soups are described as diluted flavored sauces. What we now have, are divided into groups:  VELOUTE SOUPS – consisted of veloute sauce, pureed flavoring ingredient, white stock, to dilute liason to finish.  CREAM SOUPS –consisted of bechamel sauce, pureed flavoring ingredients, milk or white stock to dilute cream to finish.
  11. 11.   Cream soups = soups that are thickened with roux or buerre manie, liason or other thickening agents and have a addition of cream and milk. Puree = are soups that are naturally thickened by pureeing one or more of their ingredients, they are not as soups as creamy as cream soups they maybe made from starchy ingredients such as dried legumes, potatoes, and rice. Purees may or may not contain milk or cream.
  12. 12.     Chowders = are hearty American soups made from fish, shellfish and or vegetables. They are made in different ways, they usually contain milk and potatoes. Bisques = are thickened soups made from shellfish. They are usually prepared like cream soups and are almost finished with cream Potage = is a French term for soup it can be clear or thick. Potage clair = is a clear soup in french
  13. 13. STANDARDS OF QUALITY FOR CREAM SOUPS  THICKNESS – about the consistency of a heavy cream not to thick.  TEXTURE – smooth no graininess or lumps except garnish.  TASTE – distinct flavor of the main ingredient, no starchy taste from uncooked roux.
  14. 14. PUREE SOUPS  Are made by simmering of dried or fresh vegetables, specially high starch vegetables, in stock or water, then pureeing the soup. They are easy to prepare.  Pureed soups are not as smooth and refined as cream soups but are heartier and coarser in texture and character.  Techniques vary greatly, depending on the ingredients and the desired results.
  15. 15. SPECIALTY SOUPS & NATIONAL SOUPS = this catch all category that includes soups that don’t fit well into main categories and soups that are native to particular countries or regions. EX: Borscht, Minestrone, Gazpacho  Specialty soups are distinguished by unusual ingredients or methods. EX: Cold fruit soup: Jellied consommé Vichyssoise Cucumber and avocado soup 
  16. 16. SERVICE OF SOUPS APPETIZER PORTION – 200-250ml (6-8oz)  MAIN COURSE PORTION - 300-350ml (8-12oz) GARNISH: Clear soup & consommé - vegetables are often considered garnishes. Usually brunoise, julienne, or parissiene. Cream soups – are usually garnished with carefully cut pieces of vegetables from which they are made. Toppings: Clear soups are definitely serve w/out toppings to let the attractiveness of the clear broths and the carefully cut vegetables to speak for themselves. Thick soups - cream, fresh herbs, croutons, parmesan cheese, paprika, bacon bits, sliver toasted almonds, eggs. Accompaniments: melba toast, corn chips, bread sticks, cheese straws, profiteroles, whole grain waffle, crostini or bruschetta. 
  17. 17. Garnish

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