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  • Discuss concept of garnish and pasta or grains adding heartiness to product. Starch in grain/pasta/starchy food (potato), can be added earlier to add body to the soup
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  • Unit Objectives
      • Students will be able to:
    • list different categories of soups.
    • identify principles of soup production.
    • understand concepts of various thickening agents.
    • prepare different types of soups.
    •  
  • Soup
  • Soup
    • A liquid, savory food commonly made with meat, poultry, fish, or vegetable stock as its base.
    • Soups can be served either hot or cold
    • Specialty soups have their own set of principles.
  • Soups
    • Wide variety of ingredients, seasonings, and garnishes
    • World’s finest ingredients or leftovers can be used to make quality soup
      • If you use leftovers, follow strict sanitation principles
    • The quality of a soup is determined by its ingredients, flavor, appearance, and texture
  • Types of Soups
    • Clear soups and Broths
    • Thick Soups
      • Cream soups
      • Purée soups
    • Other Soups (Specialty)
      • Bisque and Chowders
      • Cold soups
  • Broth Based Soups
    • Broth - A flavorful liquid obtained from the long simmering of meats and/or vegetables.
    • Vegetables:
      • Complement one another
      • Visually attractive
      • Add when appropriate
      • Cook grain/pasta separately.
  • Broth Based Soup Production
    • Sauté, sweat or simmer the ingredients.
    • Add broth or stock.
    • Add seasonings.
    • Continue to simmer until the desired flavor is achieved – skim as needed
    • Adjust seasonings.
  • Thick Soup- Cream
    • Any soup with the addition of cream/milk
    • Variations:
      • Veloute finished with heavy cream.
      • Béchamel based soups.
  • Thick Soup- Puree
    • Puree
      • Finely chopped/mashed ingredients
    • Used as a thickener
      • Usually done toward the end of cooking
      • Distinct impact on texture
      • Sometimes ½ of garnish not pureed for desired texture
    • Soup can be finished with cream (vegetable)
  • Specialty Soups
    • Special ingredients or techniques that reflect regional cuisine.
      • Bisque – traditionally, thick soups made from shellfish and thickened with cooked rice.
      • Chowder - Typically contain potatoes, milk, pork or bacon fat, onions, celery and often shellfish, fish or vegetables.
  • Specialty Soups
    • Borscht
    • Seafood Gumbo
  • Garnishing Soups
    • The word garnish has two meanings when applied to soups:
      • Food added to soups as a decoration
      • Foods that serve as decorations but also as critical components of the final product