SOUP REPORT. learning materials in home economics

Learning materials

1. Discuss and Demonstrate soup, stocks and broth. JESSELYN C. HERNANDEZ Presenter

2. Discuss and Demonstrate soup, stocks and broth. Diffentiate soup, stocks and broth Discuss the fundamentals of stocks and broth Demonstrate a soup product

3. This lesson covers the skills, knowledge, and attitudes required to prepare various stocks, sauces, and soup in a commercial kitchen or catering operation

4. Stocks A stock is a very flavorful liquid that is made by gently cooking bones and other ingredients such as vegetables in a liquid. This extracts flavor, aroma, body, color, and nutrients.

5. There different types of stocks: WHITE STOCK is a clear, pale liquid made by simmering poultry bones. BROWN STOCK is an amber-colored liquid made by browning and then simmering beef, veal, or game bones. FUMET (foo-MAY ) is a very flavorful, light colored stock made with fish bones. COURT BOUILLON (court boo-YON) is a very aromatic vegetable broth, and is used for poaching fish or vegetables

6. All stocks contain four parts: Part 1 is the major flavoring ingredient, which usually consists of the bones and trimmings from meat, poultry, or fish. Bones may be from any part of the animal, including the neck or tail, arm or leg. Many have marrow. They must be prepared by blanching, browning, or sweating.

7. All stocks contain four parts: Part 2 is the liquid. That liquid is usually water, but may also include wine or vinegar. Foam or scum may accumulate on this liquid as the bones cook. This is called the ‘raft’, and consists of meat or protein foams.

8. All stocks contain four parts: Part 3 is the mirepoix ( meer -PWAH). The standard mirepoix is 50% onions, 25% carrots, and 25% celery… all chopped in small pieces when simmering time is short, and large pieces when simmering time is an hour or longer.   A ‘white’ mirepoix, for white stock or a fumet, may have mushrooms substituted for the carrots.

9. All stocks contain four parts: Part 4 is the aromatics. These are the herbs, spices, and flavorings that create a savory smell.  

10. SOUP CLEAR AND THICK. Clear soups include stocks, broth. A broth is made from water, vegetables or meat. A good broth should be pale, with a distinct flavor of the major ingredient. There are two categories of soups:

11. SOUP A basic soup consists of some combination of meat, a tomato product, seasonings, egg white, and/or oignon brûlé (oy- NYON broo-LAY There are two categories of soups:

12. SOUP The second category of soups is THICK SOUPS which include cream soups, pureé soups, bisques, chowders, and specialty soups There are two categories of soups: A cream soup is made with a thickener, the most common of which is called a roux ( roo ); a fat and flour mixture

13. 1. Sauté the main flavoring ingredient in a small amount of butter or oil 2. Add flour and cook briefly to eliminate the starchy taste. 3. Add the stock and vegetables; simmer ‘til tender. 4. Add cream; heat; garnish; serve. If you are adding pre-cooked vegetables, you may eliminate the stock. 5. Boiling cream soups breaks down the milk fat, causing the soup to become thin and Procedure in preparing soup

14. A bisque (BISK) is a cream soup made from shellfish such as lobster, shrimp, or crab.The shells are puréed along with the other ingredients, making it somewhat grainy in texture. A bisque that is correctly prepared is pink/red in color, is high in calcium, and has a shellfish flavor Types of Soup

15. A chowder is a very hearty soup, usually creamed, and with large chunks of ingredients. New England Clam Chowder has a cream base;has a tomato base. Types of Soup

16. Minestrone is an Italian, tomato- based vegetable soup. Vichyssoise (vee- shee -SWAH) is a cold potato and leek soup from France. Types of Soup

17. Gazpacho ( gahz -PAH- cho ) is a cold, tomato-based soup made with cucumbers, onions, green peppers, and garlic from Spain. Bouillabaisse (boo-yah- bess ) is a soup containing at least 3 kindsof fish, mirepoix, and herbs/spices .   Types of Soup

18. Meat (chicken, beef, pork, lamb, fish) Salt Pepper Vegetables Onion • Butter Garlic • Cream Water Eggs Cornstarch Garnishes (slices of lemon, egg, shredded vegetables, pimiento strips) Ingredients of soup

19. Broth Broths are similar to a clear soup but the liquid is a little cloudy and contains all types of vegetables, meat, chicken. This should be cut into regular shapes and floating in the soup. In this soup we use either barley or oat, it gives the cloudiness of the soup

20. Examples of broth soup Scotch broth is a  soup  originating in  Scotland . The principal ingredients are usually  barley , stewing or braising cuts of  lamb, mutton  or  beef , root  vegetables  (such as  carrots ,  swedes , or sometimes  turnips ), and dried  pulses  (most often  split peas  and red  lentils ).  Cabbage  and  leeks  are often added shortly before serving to preserve their texture, colour and flavours .

21. Chicken broth is made with  meat and bones  and is simmered on the stove for a relatively short amount of time. It's got a light chicken flavor and is perfect to use in soups, like our ultimate chicken noodle soup.

22. Cream Mushroom Soup

23. Chicken Broth

24. Thank you