Preparing soups, Information about soups.pptx

Cooking.

1. PREPARING SOUPS

2. SOUPS ARE BASED ON STOCKS ADDED WITH OTHER INGREDIENTS FOR VARIETY OF FLAVOR, CONSISTENCY, APPEARANCE AND AROMA. WHAT IS A SOUP?

3. Clear soups CLASSIFICATION OF SOUPS: Thick soups Other types of soup

4. A. CLEAR SOUPS Clear soups are soups based on a clear, un-thickened broth or stock. They maybe served plain or garnished with a variety of vegetables and meats. They are very similar to stocks, except that broth are based on meats rather than bones so they are richer and have a more defined flavor.

5. 1 2 3 BROTH AND BOUILLON – ARE SIMILAR TO STOCK IN TECHNIQUE AND IN COOKING TIME. THE MAJOR DISTINCTION BETWEEN BROTH AND STOCK IS THAT BROTHS CAN BE SERVED AS IS, WHEREAS STOCKS ARE USED IN PRODUCTION OF OTHER DISHES. 3 Types of Clear soups: VEGETABLE SOUP – CLEAR SEASONED STOCK OR BROTH WITH THE ADDITION OF ONE OR MORE VEGETABLE, MEAT, OR POULTRY. CONSOMME – RICH, FLAVORFUL STOCK OR BROTH THAT HAS BEEN CLARIFIED TO MAKE IT PERFECTLY CLEAR AND TRANSPARENT.

6. B. THICK SOUPS Thick soups are soups that are thickened to provide a heavier consistency. Thick soup is cream soup based on bechamel sauce and s finished with heavy cream. Bechamel sauce - milk thickened with roux. Veloute sauce base - usually finish with a liaison of heavy cream egg yolk.

7. 5 TYPES OF THICK SOUPS; Cream soups Purees Bisques Chowders Veloutes

8. C. OTHER TYPES OF SOUPS Dessert soup a. Ginataan b. Osheriku c. Tonge sui 2. Fruit soup - served hot or cold depending on the recipe where dried fruits are used like raisins and prunes. 3. Cold soup - is variations on the traditional soup wherein the temperature when served is kept at or below temperature. 4. Asian soup - a traditional soup which is typical broth, clear soup, or starch thickened soup.

9. OTHER THICKENING AGENTS FOR SOUP: Rice Flour Grain Corn starch

10. INGREDIENTS OF SOUP: Meat (chicken, beef, pork, lamb, fish Salt Pepper Vegetables (carrots, string beans, turnips, tomatoes, mushroom, celery, leak) Onion Garlic Water Eggs Cornstarch Seasoning (msg, convenience products) Butter Cream Garnishes (slices of lemon, egg, shredded vegetables pimiento strips)

11. BASIC PRINCIPLES OF PREPARING SOUP: 1st Principle. Start with cold water 2nd Principle. Cut vegetables to appropriate size for the type of stock 3rd Principle. Select your protein base: beef, chicken, pork and fish 4th Principle. Simmer 5th Principle. Skim

12. COOKING SOUPS: 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. Allow a little more time in cooking. Soaked beans, lentils and black-eyed peas should be added with the liquid so they will fully cook. A small-diced cut of potatoes, carrots and winter squashes will require 30-45 minutesto cook. These vegetables should be added during the final 15-20 minutes of cooking the soup. Meats, Poultry and Fish Grains and Pasta Beans and Legumes Dense or starchy vegetables Green Vegetables

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