Soups- Chapter 22 http://www.youtube.com/watch?v=M2lfZg-apSA&feature=related
Clear Soups <ul><li>Clear soups are used in many types of restaurants </li></ul><ul><ul><li>Often have vegetables, starche...
Broth Soups <ul><li>Common broth soups include minestrone, vegetable, and chicken noodle soup </li></ul><ul><li>When prepa...
Consommé <ul><li>A perfectly transparent and intensely flavorful soup that’s made by clarifying  stock </li></ul><ul><li>F...
Consommé
Thick Soups <ul><li>These soups are filling because of their dense consistency </li></ul><ul><li>Thickened with puree, sta...
Puree Soups <ul><li>A soup thickened using a puree of well-cooked ingredients </li></ul><ul><li>Cooked until soft then ble...
Cream Soups <ul><li>Consists of milk or stock thickened with both flour and pureed ingredients then often finished with cr...
Bisques <ul><li>A seafood based soup that is thickened with either rice or a roux </li></ul><ul><li>Shrimp, lobster bisque...
Chowder <ul><li>An American seafood based soup that is flavored with dairy product, bacon and potato, thickened with flour...
Specialty Soups <ul><li>Cold soups </li></ul><ul><ul><li>Gazpacho- cold tomato soup </li></ul></ul><ul><ul><li>Vichyssoise...
Garnishing Soups <ul><li>A well garnished soup improves the appearance and texture of the finished soup </li></ul><ul><li>...
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Soups chapter 22

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Soups chapter 22

  1. 1. Soups- Chapter 22 http://www.youtube.com/watch?v=M2lfZg-apSA&feature=related
  2. 2. Clear Soups <ul><li>Clear soups are used in many types of restaurants </li></ul><ul><ul><li>Often have vegetables, starches and pieces of meat floating in them </li></ul></ul><ul><ul><li>Further divided into broth soups and consommés </li></ul></ul>
  3. 3. Broth Soups <ul><li>Common broth soups include minestrone, vegetable, and chicken noodle soup </li></ul><ul><li>When preparing broth soups, different vegetables, starches and meats are cooked in a flavorful broth or stock </li></ul>
  4. 4. Consommé <ul><li>A perfectly transparent and intensely flavorful soup that’s made by clarifying stock </li></ul><ul><li>Finest of the clear soups, expensive because it’s time consuming </li></ul><ul><li>Clarifying involves removing all impurities from the stock, involves something called “clearmeat” </li></ul><ul><ul><li>Mixture of ground meat, vegetables and eggs whites added to a stock to trap impurities </li></ul></ul>
  5. 5. Consommé
  6. 6. Thick Soups <ul><li>These soups are filling because of their dense consistency </li></ul><ul><li>Thickened with puree, starch based thickeners, or a combo of both </li></ul><ul><li>Thick soups are divided into 4 groups </li></ul><ul><ul><li>1. puree soups </li></ul></ul><ul><ul><li>2. cream soups </li></ul></ul><ul><ul><li>3. bisque soups </li></ul></ul><ul><ul><li>4. chowders </li></ul></ul>
  7. 7. Puree Soups <ul><li>A soup thickened using a puree of well-cooked ingredients </li></ul><ul><li>Cooked until soft then blended until smooth </li></ul><ul><ul><li>Legumes, potatoes, winter squash or rice </li></ul></ul>
  8. 8. Cream Soups <ul><li>Consists of milk or stock thickened with both flour and pureed ingredients then often finished with cream </li></ul><ul><li>Richest and silkiest of all soups </li></ul>
  9. 9. Bisques <ul><li>A seafood based soup that is thickened with either rice or a roux </li></ul><ul><li>Shrimp, lobster bisques </li></ul>
  10. 10. Chowder <ul><li>An American seafood based soup that is flavored with dairy product, bacon and potato, thickened with flour </li></ul><ul><li>Clam Chowder </li></ul>
  11. 11. Specialty Soups <ul><li>Cold soups </li></ul><ul><ul><li>Gazpacho- cold tomato soup </li></ul></ul><ul><ul><li>Vichyssoise- cold cream of potato and leek soup </li></ul></ul><ul><ul><li>Borscht- beet and red cabbage soup </li></ul></ul>
  12. 12. Garnishing Soups <ul><li>A well garnished soup improves the appearance and texture of the finished soup </li></ul><ul><li>Garnishes should be in bite-sized pieces </li></ul><ul><li>Garnishes should be tender </li></ul><ul><li>Hot soups should be served hot, and cold soups should be </li></ul>

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