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Ähnlich wie Chapter 11 (8)
Chapter 11
- 1. C H A P T E R ELEVEN
SOUPS
“ A first-rate soup is more creative than a second-rate painting.
– Abraham Maslow, American psychologist (1908 - 1970)
”
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 2. After studying this unit 2
SOUPS
You will be able to:
– Prepare a variety of clear and thick soups
– Garnish and serve soups appropriately
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 3. Soup Overview 3
SOUPS
Great soups can be made from the finest and most
expensive ingredients or from leftovers from the previous
evening’s dinner service and trimmings from the day’s
production.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 4. Escoffier’s Classification of Soups 4
SOUPS
Clear soups
Purées
Cullises
Bisques
Veloutés
Cream soups
Special soups
Vegetable soups
Foreign soups
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 5. Modern Classifications of Soup 5
SOUPS
Clear soups
– Broths
– Consommés
Thick soups
– Cream soups
– Purée soups
Bisques
Chowders
Cold soups
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 6. Clear Soups 6
SOUPS
Broths
Broth-based soups
Consommés
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 7. Procedure for Preparing Consommés 7
SOUPS
Start with cold, grease-free stock
Add clearmeat for 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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 8. Finished Consommé 8
SOUPS
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 9. Thick Soups 9
SOUPS
Cream soups
– Thickened with a roux or other starch
Purée soups
– Rely on a purée of the main ingredient to
thicken
Some purée soups are finished with cream
Some purée soups are thickened slightly
with roux
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 10. Preventing Curdling 10
SOUPS
Never add cold milk or cream to hot soup. Temper
the milk/cream or heat it before adding
Add milk/cream to the soup just before service
Do not boil after milk/cream added
Finish cream soup with Béchamel or cream sauce
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 11. Puréed Soup 11
SOUPS
Purée of Split Pea Soup Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 12. Other Soups 12
SOUPS
Bisque
– Generally made from crustaceans and
thickened with roux
Chowder
– Hearty soups with chunks of the main
ingredient and garnishes
Cold soups
– Some require cooking and some are prepared
cold
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 13. Cold Soup 13
SOUPS
Vichysoisse (Cold Potato-Leek Soup)
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 14. Guidelines for Garnishing Soups 14
SOUPS
The garnish should be attractive
The meats and vegetables used should be neatly
cut into an appropriate and uniform shape and
size
The garnish texture and flavor should complement
the soup
Starches and vegetables used as garnishes
should be cooked separately
Garnishes should be cooked just until done; meat
and poultry should be tender but not falling apart
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 15. SAFETY ALERT - Uncooked
Cold Soup 15
SOUPS
Uncooked cold soups are PHF/TTS foods
because they are never heated and may contain
dairy products.
– Always prepare small batches as close to
service time as possible
– Keep at or below 41ºF at all times
– Cover and store leftovers properly
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 16. Soup Service 16
SOUPS
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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel