0
Unit Objectives <ul><ul><li>Students will be able to: </li></ul></ul><ul><li>list different categories of soups. </li></ul...
Soup
Soup <ul><li>A liquid, savory food commonly made with meat, poultry, fish, or vegetable stock as its base.  </li></ul><ul>...
Soups <ul><li>Wide variety of ingredients, seasonings, and garnishes </li></ul><ul><li>World’s finest ingredients or lefto...
Types of Soups <ul><li>Clear soups and Broths </li></ul><ul><li>Thick Soups </li></ul><ul><ul><li>Cream soups </li></ul></...
Broth Based Soups <ul><li>Broth -  A flavorful liquid obtained from the long simmering of meats and/or vegetables. </li></...
Broth Based Soup Production <ul><li>Sauté, sweat or simmer the ingredients. </li></ul><ul><li>Add broth or stock. </li></u...
Thick Soup- Cream <ul><li>Any soup with the addition of cream/milk </li></ul><ul><li>Variations: </li></ul><ul><ul><li>Vel...
Thick Soup- Puree <ul><li>Puree </li></ul><ul><ul><li>Finely chopped/mashed ingredients </li></ul></ul><ul><li>Used as a t...
Specialty Soups <ul><li>Special ingredients or techniques that reflect regional cuisine. </li></ul><ul><ul><li>Bisque   – ...
Specialty Soups <ul><li>Borscht </li></ul><ul><li>Seafood Gumbo </li></ul>
Garnishing Soups <ul><li>The word garnish has two meanings when applied to soups: </li></ul><ul><ul><li>Food added to soup...
Upcoming SlideShare
Loading in...5
×

PowerPoint

1,862

Published on

0 Comments
2 Likes
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total Views
1,862
On Slideshare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
81
Comments
0
Likes
2
Embeds 0
No embeds

No notes for slide
  • 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
  • in
  • Transcript of "PowerPoint"

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

      Clipping is a handy way to collect important slides you want to go back to later.

    ×