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SOUPS
Chapter Overview
A well-prepared soup always makes a memorable first impression. Soups offer a full array of flavoring ingredients and garnishing opportunities. Soups also allow the chef to use trimmings and leftovers creatively, an important profit-making consideration for any foodservice establishment.
Chapter Objectives
After reading and studying this chapter, you will be able to Understand how to properly cook, finish, garnish, reheat, adjust consistency, and degrease clear and thick soups Prepare and evaluate the quality of clear soups, including consomms, broths, and hearty broths Prepare and evaluate the quality of thick soups, including pures, cream soups, chowders, and bisques Understand general guidelines for working with soups Serve hot and cold soups in the correct manner
Consomm
Key Terms and Concepts
basting consomm garnish clarification degrease impurities coagulate double consomm raft
Hearty Broths
Key Terms and Concepts
hearty broth hearty vegetable soup
Cream Soup
Key Terms and Concepts
bchamel pure soup velout soup cream soup straining liaison velout
Chowder
Key Terms and Concepts
chaudire thickener chowder hearty broth
Pure Soups
Key Terms and Concepts
legume pure soup render
Bisques
Key Terms and Concepts
bisque vegetable-based bisque crustacean thickener
5. Another name for broth is hearty vegetable soup. 6. Clarification ingredients should be very cold at the start of cooking time. 7. The lower the heat used to make a consomm, the better.
8. A chaudire is a light or small chowder, based on vegetables. 9. The major distinction between stocks and broths is that broths can be served as is, whereas stocks are used in the production of other dishes.
Multiple Choice
Circle the single best answer for each 10. A cream soup a. should have a lightly thickened consistency. b. should be thick and chunky. c. always includes cream. d. is always made with chicken stock. 11. A double broth can be made with ____________ as the base liquid. a. water. b. milk. c. remouillage. d. wine. 12. Which of the following is not typically included in a clarification? a. lean ground meat. b. onions. c. tomatoes. d. whole eggs. 13. A vegetable-based bisque is prepared in the same manner as a a. pure soup. b. chaudire. c. cream soup. d. hearty vegetable soup. 14. Bisques are traditionally thickened with a. roux. b. rice. c. a liaison.
18. The best broths are made from the ______________________, including meat cuts from the ______________________ parts of animals. 19. Classically, a cream soup is based on a _______________. sauce and finished with
Matching
Select the single best match for each item 20. Broth 21. Consomm 22. Hearty broth 23. Cream soup 24. Chowder 25. Bisque a. Perfectly clear; completely fat-free; rich flavor; discernible body; aromatic b. Rich flavor; velvety texture; lightly thickened consistency c. Rich flavor; velvety texture; lightly thickened consistency; classically made from seafood d. Clear, golden; rich taste; aromatic; good flavor; noticeable body; surface fat e. Slightly coarse or grainy; consistency similar to heavy cream f. Rich color, flavor, and aroma; vegetables give it texture and body
Essay/Short Answer
Answer each question as fully as possible
26. What is a clarification, and why is it used? What are the typical ingredients?
27. What size and consistency should soup garnishes be? What are the three ways of bringing garnishes to service temperature before adding them to soups?
28. What is the basic formula for 1 gallon of meat or poultry broth? For one gallon of fish or shellfish broth? For vegetable broth?
29. Define what is classically meant by cream soup and velout soup. What is the more contemporary understanding of cream soup?
30. Why should cream and liaison soups be finished just prior to service? How should the cream and liaison be added?