Tle 3rd Quarter - Soups

• It is made by combining lean chopped meat, egg whites, mirepoix, herbs and spices, and an acidic ingredient like tomatoes, wine, or lemon juice

  Clear Soup
• The combination is called - "clarification" since the particles that make the broth appear cloudy are trapped as it cooks

  Clear Soups
• (Examples of Clear Soups)

  Simple clear soup without solid ingredients

  Broth and bouillon
• (Examples of Clear Soups)

  Clear seasoned stock or broth with the addition of one or more vegetable meat or poultry

  Vegetable Soup
• (Examples of Clear Soups)

  Rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent

  Consommé
• Are soups that are thickened to provide a heavier consistency

  Thick Soups
• (Examples of Thick Soups)

  Soups thickened with roux, beurre manid, liaison or other thickening agents, plus milk, or cream

  Cream Soups
• (Examples of Thick Soups)

  Vegetable soup thickened with starch

  Purees
• (Examples of Thick Soups)

  Are thickened soups made from shellfish

  Bisques
• (Examples of Thick Soups)

  Are hearty soups made from fish, selfish, or vegetables usually contain milk and potatoes

  Chowders
• (Examples of Thick Soups)

  Soup thickened with egg, butter and cream

  Veloutes
• (Examples of Dessert Shop)

  Filipino soup made from coconut milk, milk, fruit and tapioca pearl served hot or cold

  Ginataan
• (Examples of Dessert Soup)

  A japanese asuki bean soup

  Osheriku
• (Examples of Dessert Soup)

  A chinese soup

  Tonge Sui
• Can be served hot or cold depending on the recipe where dried fruits are used like raisin and prunes

  Fruit Soup
• This is variations on the traditional soup wherein the temperature when served is kept at or below temperature

  Cold Soup
• This is a traditional soup which is typical broth, clear soup, or starch thickened soup

  Asian Soup
• Other thickening agents for soup

  • Rice
  • Flour
  • Grain
  • Corn starch
• ( Principles )

  Most protein, vitamins, and minerals dissolved in cold water

  1st - Starting with cold water
• ( Principles )

  The size of cut helps the maximum flavor to be extracted

  2nd - Cutting vegetable to appropriate size for the type of stock
• ( Principles )

  All bones are washed roasted or blanched

  3rd - select your protein based beef, chicken, pork and fish
• ( Principles )

  Boiling causes cloudiness through agitation of the ingredients

  4th - simmering gentle extractions aid in flavor and nutrition
• ( Principles )

  Keep the stock clear. The scum on top of stocks contains impurities

  5th - Skimming
• Cuts of meat that are less tender should be added early in the cooking process

  Meats, Poultry, and Fish
• Soaked beans, lentils and black-eyed peas should be added with the liquid so they will fully coo

  Beans and Legumes
• A small-diced cut of potatoes, carrots, and winter squashes will require 30-45 minutes to cook

  Dense or Starchy Vegetables
• Thwss vegetables should be added during the final 15-20 minutes of cooking the soup

  Green Vegetables
• Thick soups may continue to thicken during cooking and may need additional stock or water added to adjust the consistency

  Adjusting Consistency
• Broth-based soups maybe prepared in advance cooled and refrigerated. This facilitates removing of congealed fat from the surface


  Degreasing