The document discusses the history and types of soups. It begins with definitions of soup and discusses origins dating back 6000 BC. Escoffier's classification of soups from the late 19th century is presented, including clear soups, purées, bisques, veloutés and cream soups. Modern classifications include clear broths and consommés, thick cream and purée soups, bisques, chowders and cold soups. Guidelines for preparing and garnishing different soup types are provided. Students are assigned group work to research and present on international soups.
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A very detailed information for hospitality and culinary professionals who wants to learn about Various Accompaniments & garnishes, The presentation will brief you about role of Accompaniment and garnish in the presentation of the Food & service to the guest.
This Power Point Presentation will give the basic idea for how to make the cuts of vegetable. you will give get all information about various types of vegetable cuts along with there uses in food preparation.
Powerpoint presentation of "Sauces" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
A very detailed information for hospitality and culinary professionals who wants to learn about Various Accompaniments & garnishes, The presentation will brief you about role of Accompaniment and garnish in the presentation of the Food & service to the guest.
This Power Point Presentation will give the basic idea for how to make the cuts of vegetable. you will give get all information about various types of vegetable cuts along with there uses in food preparation.
Powerpoint presentation of "Stocks" in Principles of food production.
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Powerpoint presentation of "Soups" in Principles of food production.
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About stocks, its classification, guidelines in preparing, ingredients and different kind of spices and seasoning.. resources from kto12 grade 10 lesson.
Powerpoint presentation of "Stocks" in Principles of food production.
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Powerpoint presentation of "Soups" in Principles of food production.
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Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Powerpoint presentation of "Fish and Shellfish" in Principles of food production (.
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Don't forget to follow me on twitter @joviinthecity
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xoxo
-Jovi
About stocks, its classification, guidelines in preparing, ingredients and different kind of spices and seasoning.. resources from kto12 grade 10 lesson.
soup is a liquid food consisting of meat , seafood, vegetables, cereals or poultry. types of soups thin soups,thick soups,special and national soups.
consommes
broths
purees
bisques
coulis
veloutes
chowders
and international soups.
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1. BAC 101 Culinary Foundation Level 1 1
Soup (1865) William Adolphe Bouguereau SOUPS
Chef Mehernosh Dhanda
2. Scope
2
Origin & definition
Escoffier’s classification of soups
Modern classification of soups
Guidelines for garnishing soups
Service of soups
BAC 101 Culinary Foundation Level 1
3. Definition.
3
A soup is a flavorful nutritious liquid generally
consumed before a meal
BAC 101 Culinary Foundation Level 1
4. Origins & History
4
Soups go as far back as about 6,000 BC.
The word soup comes
from French soupe ("soup", "broth"), which
comes through Vulgar Latin suppa ("bread
soaked in broth")
Commercial soup was first consumed
in France in the 16th century, to describe a
highly concentrated, inexpensive soup, sold by
street vendors, that was advertised as
an antidote to physical exhaustion.
BAC 101 Culinary Foundation Level 1
5. 5
Escoffier’s Classification of Soups
Clear soups Refer LABENSKY S.R.;HAUSE A.M.
(2007) On Cooking: A textbook of Culinary
Purées Fundamentals Fourth Edition, Pearson
Cullises Prentice Hall, ISBN 0-13-171327-2 page
279
Bisques
Veloutés
Cream soups
Special soups
Vegetable soups
Foreign soups
BAC 101 Culinary Foundation Level 1
7. Clear Soups
7
Broths- a broth is defined by
as a soup in which there are
solid pieces of meat or fish,
along with some vegetables,
rice, barley or pulses.
Scotch Broth -
mutton, barley and various
vegetables
Consommés - is a type of
clear soup made from richly
flavored stock or bouillon that
has been clarified usually
through a fining process
involving egg protein.
Consommé Julienne
BAC 101 Culinary Foundation Level 1
8. Thick Soups
8
Cream soups Cream
Thickened with a roux or of tomato soup
other starch
Cream of tomato soup
Cream of mushroom soup
Purée soups
The puree itself is the
thickening agent in the soup Puree Dubarry
Some purée soups are finished
with cream
Some purée soups are
thickened slightly with roux
Puree Crecy
Puree Dubarry
BAC 101 Culinary Foundation Level 1
9. Classroom Activity 1
9
Divide into 2 groups
Log onto Wikipedia
Read & list down 20 International soups in the
next 5 minutes
Come up & share your findings with the class
in the next 15 minutes
BAC 101 Culinary Foundation Level 1
10. Group work
10
Group 1: Prepare charts on any 25 international soups
Group 2: Prepare charts on any 25 international soups
No duplication
Monday 17 September 2012 - 1000 hrs
Cheers!!
BAC 101 Culinary Foundation Level 1
12. Procedure for Preparing
12 Consommés
Start with cold, grease-free stock
Add clear meat or clarification
Slowly bring to a simmer
Clearmeat will form a raft
Create a hole in the raft to allow liquid to bubble
through
After simmering, carefully strain through several
layers of cheesecloth
Serve piping hot with appropriate garnish
Quick chill & freeze if going to be stored.
BAC 101 Culinary Foundation Level 1
13. Other Soups
13
Bisque
Generallymade from
crustaceans and
thickened with roux
Bisque d’homard
Chowder
Heartysoups with
chunks of the main
ingredient and
garnishes
NewEngland clam
BAC 101 Culinary Foundation Level 1
chowder
14. Cold Soups
14
Some cold soups may be
cooked & then served
cooled
Canadian cheese soup
Canadian cheese soup
Chilled Pumpkin soup
Some may be prepared
with raw ingredients
Gazpacho
Vichyssoise
Gazpacho
BAC 101 Culinary Foundation Level 1
15. Convenience Soups
15
After end of World War II
Developed basically for military & naval use
Marketing concepts - TV Dinners
Global reach & use
Today’s social & familial structure
BAC 101 Culinary Foundation Level 1
16. Convenience Soups
16
Advantages Disadvantages
Better shelf life Generates solid
Easy storage & waste
inventory High chemical
Standard flavor & content
yield Not nutritious
Cost effective in No scope for
bulk use creativity
BAC 101 Culinary Foundation Level 1
22. Soup Service
22
Serve cold soup cold
At a temperature below 41°F
Often served in an iced bowl with an iced spoon
Serve hot soup hot
Near boiling, 210°F, is ideal
BAC 101 Culinary Foundation Level 1
24. 24
Group work:
Conduct a survey of a minimum 300 students
of different colleges at MU Food court on
studying the student preference of Soups.
Prepare a Word doc report & PPT presentation
on your findings.
Submission date: Wednesday, 3 October
2012
BAC 101 Culinary Foundation Level 1
25. Thank you
25
BAC 101 Culinary Foundation Level 1