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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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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

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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