SOUPS & STOCKS

• Fonds de cuisine:

  • Foundation of cooking
  • Stocks made from bones for soups
• Soup:

  • Stock/broth seasoned with spices
  • Broth made from bones with meat
• Mirepoix:

  • Combination of celery, carrots, and onions
• Stocks:

  • Flavorful liquid used in cooking
  • Brown stock: beef/veal bones browned in an oven
  • White stock: beef/veal bones
  • Fish stock: fish bones
  • Chicken stock: chicken bones
• Ingredients in preparing stocks:

  • Bones
  • Mirepoix (celery, carrots, onions)
  • Acid products
  • Scarp & leftovers
  • Seasoning and spices
  • Bouquet garni (fresh herbs)
• Guidelines in preparing stocks:

  • Follow correct procedures for cooking and storing
  • Follow cooking times
  • Boil starting with cold water
  • Salt not needed
  • Meat added before vegetables
• Classification of soups:

  • Clear soup
  • Thick soup
  • Other types of soup
• Clear soups:

  • Broth and bouillon
  • Vegetable soups
  • Consommé
• Thick soups:

  • Cream soups
  • Purees
  • Bisques
  • Chowder
  • Veloutes
• Other types of soup:

  • Dessert soup
  • Fruit soup
  • Cold soup
  • Asian soup
• Clear soup:

  • Unthickened broth/stock
  • Good quality broth/consommé is crystal clear
  • Combination is called clarification
• Broth & bouillon:

  • Simple soup with solid ingredients
  • Similar to stock in technique and cooking time
• Vegetable soup:

  • Clear seasoned stock/broth with vegetables, meat, or poultry
• Consommé:

  • Rich, flavorful stock/broth clarified
• Thick soups:

  • Thickened for heavier consistency
  • Bechamel sauce finished with heavy cream
• Bechamel sauce:

  • Milk thickened with roux
• Roux:

  • Mixture of butter and flour
• Veloute sauce:

  • Finished with liaison
• Liaison:

  • Thickening agent of sauce based on egg yolks
• Cream soups:

  • Thickened with roux, beurremanie, liaison, milk, or cream
• Purees:

  • Vegetable soup thickened with starch
• Bisques:

  • Made from shellfish and crustaceans
• Chowder:

  • Hearty soups with milk and potatoes
• Veloutes:

  • Egg, butter, and cream
• Dessert soup:

  • Ginataan (Filipino soup with coconut milk)
  • Osheriku (Japanese asuki bean soup)
  • Tonge sui (Chinese soup)
• Fruit soup:

  • Hot or cold with dried fruits like raisins and prunes
• Cold soup:

  • Served below temperature
• Asian soup:

  • Traditional soup
• Thickening agents:

  • Rice, flour, grain, cornstarch, eggs, cream
• Soup ingredients:

  • Meat, vegetables, seasoning, garnishes
• Cooking meats, poultry, and fish:

  • Add fish at the end
  • Poultry added early
• Grains and pasta:

  • Require a little more time
• Beans and legumes:

  • Soaked before cooking
• Dense or starchy vegetables:

  • Small-diced cuts like potatoes, carrots, and winter squashes cooked for 30-45 minutes
• Cooking green vegetables:

  • 15-20 minutes during or at the end of cooking
• Thick soup:

  • Continues to thicken during cooking
• Degreasing:

  • Cooled and refrigerated to remove congealed fat
• Mirepoix:

  • 2 parts onions, 1 part celery, 1 part carrots