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3rd L2Preapare Soup For Required Menu Items

The document discusses different types of soups including clear soups, thick soups, dessert soups, and soups from different cuisines. It covers basic principles for preparing soup such as starting with cold water, appropriate vegetable cuts, selecting proteins, simmering, and skimming. Adjusting consistency is also addressed.

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Rissa Regpala
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151 views25 pages

3rd L2Preapare Soup For Required Menu Items

The document discusses different types of soups including clear soups, thick soups, dessert soups, and soups from different cuisines. It covers basic principles for preparing soup such as starting with cold water, appropriate vegetable cuts, selecting proteins, simmering, and skimming. Adjusting consistency is also addressed.

Uploaded by

Rissa Regpala
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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Lesson 2:

Prepare Soups
Required for
Menu Items
SOUP
❖ are based on stocks added with other ingredients for
variety of flavor, consistency, appearance and aroma.
A well-prepared soup always makes a memorable
impression. Soups offer a full array of flavoring
ingredients and garnishing opportunities. Soups also
allow the use of trimmings and leftover creatively.
SOUP
❖ As the centerpiece of a meal, there is nothing as comforting as
a bowl of homemade soup. With the popularity of soups
nowadays, there is an increasing nutrition consciousness and
desire for light or simple meals. Soup can be served hot or cold.
It can be elaborate mixture of various seafood or simple fresh
herbs with vegetables. In the end, soups are an easy, cheap,
and versatile meal.
SOUP
❖ according to the dictionary (MW, 2004), is “a liquid
food with stock as its base and often containing
pieces of solid food.”
Classification of
Soup
1. Clear Soup
• They are soups based on a clear, unthicken broth
or stock. They may be served plain or garnished
with a variety of vegetables and meats. They are
very similar to stocks, except that broths are
based on meats rather than bones so they are
richer and have a more defined flavor. Broths can
be used as a liquid in preparing soups. A good
quality broth should be clear, aromatic and rich-
tasting with a very evident flavor of the major
ingredient.
1. Clear Soup
• One strong and clear broth or stock is a
consommé. It is made by combining lean
chopped meat, egg whites, mirepoix,
herbs and spices and an acidic ingredient
like tomatoes, wine, or lemon juice. The
combination is called ―clarification‖
since the particles that make the broth
appear cloudy are trapped as it cooks.
1. Clear Soup
• A good quality consommé is crystal –
clear, has a good body, amber to brown in
color, and completely fat-free.
1. Clear Soup

✔ Broth and bouillon simple clear soup without


solid ingredients. 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.
•
1. Clear Soup

✔ Vegetable soup – clear seasoned stock or


broth with the addition of one or more
vegetable, meat, or poultry.

✔ Consommé’– rich, flavorful stock or broth


that has been clarified to make it
perfectly clear and transparent.
1. Clear Soup

✔ Vegetable soup – clear seasoned stock


broth with the addition of one or more
vegetable, meat, or poultry.

✔ Consommé’– rich, flavorful stock or br


that has been clarified to make it
perfectly clear and transparent.
2. Thick Soup
❖ are soups that are thickened to provide a heavier
consistency. Thick soup is a cream soup based on
béchamel sauce and is finished with a heavy cream. A
béchamel sauce is milk thickened with roux. But some
thick soups are veloute sauce-based, stock thickened
with roux. A veloute sauce base is usually finished with
a liaison of heavy cream egg yolk. A thick soup should
have a velvety smooth texture and the thickness of
heavy cream. It is always essential to strain out the
solids and at times to puree and put back in the soup.
Cream soups may be served hot or cold.
2. Thick Soup
Cream soups – are soups thickened with roux,
beurremanie, liaison or other thickening agents, plus
milk, or cream.
Purees – vegetable soup thickened with starch
Bisques – are thickened soups made from shellfish.
Chowders – are hearty soups made from fish,
shellfish or vegetables usually contain milk and
potatoes.
Veloutes – soup thickened with egg, butter and
cream.
2. Thick Soup
• A kind of cream soup based on crustaceans like shrimps and
lobsters is bisque. It is made by simmering a crustacean in a
stock or a fish fumet. Another thick vegetable soup is the
chowder made with broth, milk or water as base, then
thickened with roux. Cold, thick soups such as vichyssoise
(made of boiled and puréed leeks, onions, potatoes, cream, and
chicken stock) are simply cream soups served cold. Others
like gazpacho or a chilled cantaloupe soup are based on a
puree of cooked or raw ingredients brought to the correct
consistency by adding fruits or vegetable juice as a liquid
3. Dessert Soup
Ginataan – a Filipino soup made from coconut
milk, milk, fruit, and tapioca pearl served hot
or cold.
sheriku – a Japanese asuki bean soup
Tonge sui – a Chinese soup b. Fruit Soup can
be served hot or cold depending on the recipe
where dried fruits are used like raisins and
prunes.
4. Fruit soup may include milk, sweet or savory
dumplings, spices or alcoholic beverages like
brandy and champagne.
5. Cold soup is variations on the traditional
soup wherein the temperature when served
is kept at or below temperature.
6. Nationality or Specialty Soups – These soups
are originated from a particular geographic
are or region. These can be thin or thick.
Basic Principles
of Preparing
Soup
1stPrinciple. 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
2ndPrinciple. Cutting vegetable to
appropriate size for the type of stock. The size of
cut helps the maximum flavor to be extracted.
Example 1: A fish stock only simmer for a half
hour (30 minutes) so the cut should be julienne
(thin strips: ¼ inch thick 2-3 inches long)
Example 2: A brown stock simmers for 4-6 hours
and sometimes 24 hours, so the cut should be 1
cubed so that stock will have time to extract the
flavor and will not fall apart after a long cooking.
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
4th Principle. Simmering Gentle extractions aid
in flavor and nutrition. Boiling causes
cloudiness through agitation of the ingredients.
5th Principle. Skimming Keep the stock clear.
The scum on top of stocks contain impurities
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.
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 cooked.
Dense or Starchy Vegetables
A small-diced cut of potatoes, carrots and winter squashes will require 30-45
minutes to cook
Green Vegetables
These vegetables should be added during the final 15–20 minutes of cooking
Adjusting Consistency

✔ Thick soups may continue to thicken during


cooking and may need additional stock or
water added to adjust the consistency.
✔ 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

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