Basic Principles of Preparing Soup COOKERY 10.pptx

COOKERY 10

1. Basic Principles of Preparing Soup

2. 1st Principle. Starting with Cold Water Why cold water? Most protein, vitamins and minerals dissolve in cold water. Part of the flavor comes from these components. Using hot water would lessen the flavor and nutritive content of stock.

3. 2 nd Principle. Cutting vegetable to appropriate size for the type of stock. The size of cut helps the maximum flavor to be extracted.

4. 3rd Principle. Select your protein based. Beef, Chicken, Pork and Fish. All bones are washed, roasted or blanched. Roasted for brown sauce and blanched for white stock.

5. 4th Principle. Simmering Gentle extractions aid in flavor and nutrition. Boiling causes cloudiness through agitation of the ingredients.

6. 5th Principle. Skimming Keep the stock clear. The scum on top of stocks contains impurities.

7. Cooking soups Meats, Poultry and Fish # Cuts of meat that are less tender should be added early in the cooking process # Poultry needs to be added early enough so that it cooks thoroughly # Add fish closed to the end of the cooking process to keep it from overcooking.

8. Cooking soups Grains and Pasta # Allow a little more time in cooking. Beans and Legumes # Soaked beans, lentils and black-eyed peas should be added with the liquid so they will fully cook

9. Cooking soups Dense or Starchy Vegetables # A small-diced cut of potatoes, carrots, and winter squashes will require 30–45 minutes to cook.

10. Cooking soups Green Vegetables: # These vegetables should be added during the final 15–20 minutes of cooking the soup.

11. Adjusting Consistency Thick soups may continue to thicken during cooking and may need additional stock or water added to adjust the consistency

12. Degreasing Broth-based soups maybe prepared in advance, cooled and refrigerated. This facilitates removing of congealed fat from the surface. Skim the top layer of fat from a hot soup with a ladle, alternately.