Recommended
More Related Content
Similar to Soups.ppt
Similar to Soups.ppt (20)
More from AngelicaPampag
More from AngelicaPampag (20)
Recently uploaded
Recently uploaded (20)
Soups.ppt
- 2. Prepare & Cook Basic Soups Soups, unlike Sauces are a dish in their own right. Soups may be served as a meal on their own, or as a first course on a menu. A soup can set the tone for a meal. It is important as they can influence the whole meal.
- 3. Quality points of Soup. • Be of a good recognised flavor and taste. • Have Seasoning, which compliments the main flavors. • Be free from grease and scum. • Have a good defined color. • Be of a definite consistency, I.E. not lumpy or thick. • Stimulate the digestive juices.
- 4. Type of Soups. • Clear • Broth • Puree • Cream • Miscellaneous
- 5. Clear Soups. • Consommé. • Fortified quality stock. • Flavoured with Meat, Poultry, Fish or Vegetables. • Strained through muslim and a named garnish is added to finish dish.
- 6. Broth Soups. • Made from Unthickened stock. • With the addition of finely cut Vegetables and either Meat or Fish. • They often contain Cereal such as Pearl Barley or Rice. • Sweated Broth’s contain Fish or Shellfish called Chowders.
- 7. Puree Soups. • Thickened by its own ingredients, such as Vegetables, Cereals. • Where starchy ingredients are used these act as a self thickeners • Croutons are usually served as a garnish. • Once cooked the soup is sieved or liquidised.
- 8. Cream Soups. • A Puree soup made with the addition of a Béchamel sauce and Stock. • The Béchamel sauce is the thickening agent. Other types of Cream soups. • Puree soups finished with the addition of cream.
- 9. Miscellaneous Soups. • Also known as unclassified soups, examples are: • Muligatawney Soup (curry flavoured). • Kidney Soup, Turtle Soup, Oxtail Soup. • French Onion (Beef Stock based). • Fish Bisque (Shellfish I.E. Lobster). • Cold Soups served chilled.
- 10. Finishing and Presenting Soups. • During the service period soups can evaporate and the consistency must be adjusted to ensure quality is maintained. • A 250 ML ladle or large ladle is used to serve soup. • Hot Soups should be served at 90 c (194 f). • Cold Soups should be served at 3 c (37f).
- 11. Garnishing Soups. • The main garnish may be added to the soup or kept separate and added to the bowl before the liquid is added. • It is important to keep the garnish at the correct temperature.