10 soups

1. Soups Chef Mehernosh Dhanda 1 BAC 101 Culinary Foundation Level 1 Soup (1865) William Adolphe Bouguereau

2. Scope Origin & definition Escoffier’s classification of soups Modern classification of soups Guidelines for garnishing soups Service of soups 2 BAC 101 Culinary Foundation Level 1

3. D efinition. BAC 101 Culinary Foundation Level 1 3 A soup is a flavorful nutritious liquid generally consumed before a meal

4. Origins & History BAC 101 Culinary Foundation Level 1 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.

5. Escoffier’s Classification of Soups Clear soups Purées Cullises Bisques Veloutés Cream soups Special soups Vegetable soups Foreign soups Refer LABENSKY S.R.;HAUSE A.M. (2007) On Cooking: A textbook of Culinary Fundamentals Fourth Edition, Pearson Prentice Hall, ISBN 0-13-171327-2 page 279 5 BAC 101 Culinary Foundation Level 1

6. Modern Classifications of Soup Clear soups Broths Consommés Thick soups Cream soups Purée soups Bisques Chowders Cold soups 6 BAC 101 Culinary Foundation Level 1

7. Clear Soups 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 7 BAC 101 Culinary Foundation Level 1

8. Thick Soups Cream soups Thickened with a roux or other starch Cream of tomato soup Cream of mushroom soup Purée soups The puree itself is the thickening agent in the soup Some purée soups are finished with cream Some purée soups are thickened slightly with roux Puree Crecy Puree Dubarry 8 BAC 101 Culinary Foundation Level 1 Cream of tomato soup Puree Dubarry

9. Classroom Activity 1 BAC 101 Culinary Foundation Level 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

10. Group work BAC 101 Culinary Foundation Level 1 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!!

11. Preparation of Soups BAC 101 Culinary Foundation Level 1 11

12. Procedure for Preparing 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. 12 BAC 101 Culinary Foundation Level 1

13. Other Soups Bisque Generally made from crustaceans and thickened with roux Bisque d’homard Chowder Hearty soups with chunks of the main ingredient and garnishes New England clam chowder 13 BAC 101 Culinary Foundation Level 1

14. Cold Soups Some cold soups may be cooked & then served cooled Canadian cheese soup Chilled Pumpkin soup Some may be prepared with raw ingredients Gazpacho Vichyssoise  14 BAC 101 Culinary Foundation Level 1 Gazpacho Canadian cheese soup

15. Convenience Soups BAC 101 Culinary Foundation Level 1 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

16. Better shelf life Easy storage & inventory Standard flavor & yield Cost effective in bulk use Generates solid waste High chemical content Not nutritious No scope for creativity 16 BAC 101 Culinary Foundation Level 1 Advantages Disadvantages Convenience Soups

17. BAC 101 Culinary Foundation Level 1 17

18. Guidelines for Garnishing Soups A ttractive N eatly cut, uniform shape and size Color contrast Texture Temperature C omplement the soup Flavors 18 BAC 101 Culinary Foundation Level 1

19. Garnishing & presentation styles 19 BAC 101 Culinary Foundation Level 1

20. 20 BAC 101 Culinary Foundation Level 1 Garnishing & presentation styles

21. 21 BAC 101 Culinary Foundation Level 1 Garnishing & presentation styles

22. Soup Service 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 22 BAC 101 Culinary Foundation Level 1

23. BAC 101 Culinary Foundation Level 1 23 Soup Service

24. BAC 101 Culinary Foundation Level 1 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

25. Thank you BAC 101 Culinary Foundation Level 1 25