The document discusses different types of soups including clear soups, thick soups, and other specialty soups. It covers the classifications and ingredients of soups as well as the basic principles of preparing soups such as using cold water, appropriate cutting sizes, and protein choices. The document also provides instructions for an egg drop soup recipe.
The document discusses different types of soups including clear soups, thick soups, and other specialty soups. It covers the classifications and ingredients of soups as well as the basic principles of preparing soups such as using cold water, appropriate cutting sizes, and protein choices. The document also provides instructions for an egg drop soup recipe.
The document discusses different types of soups including clear soups, thick soups, and other specialty soups. It covers the classifications and ingredients of soups as well as the basic principles of preparing soups such as using cold water, appropriate cutting sizes, and protein choices. The document also provides instructions for an egg drop soup recipe.
The document discusses different types of soups including clear soups, thick soups, and other specialty soups. It covers the classifications and ingredients of soups as well as the basic principles of preparing soups such as using cold water, appropriate cutting sizes, and protein choices. The document also provides instructions for an egg drop soup recipe.
GRADE AND SECTION: _____________________________________________SCORE: ____________
Prepare Soups Required for Menu Items
Soups Soups 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.
Classifications of Soups A. Clear Soups Clear Soups are soups based on a clear, unthickened 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. 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. A good quality consommé is crystal – clear, has a good body, amber to brown in color, and completely fat-free. 1. 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. 2. Vegetable soup – clear seasoned stock or broth with the addition of one or more vegetable, meat, or poultry. 3. Consommé’ – rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.
B. Thick Soups Thick Soups 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. 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 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. 1. Cream soups – are soups thickened with roux, beurremanie, liaison or other thickening agents, plus milk, or cream. 2. Purees – vegetable soup thickened with starch. 3. Bisques – are thickened soups made from shellfish. 4. Chowders – are hearty soups made from fish, shellfish or vegetables usually contain milk and potatoes. 5. Veloutes – soup thickened with egg, butter and cream. C.
Other types of soup
1. Dessert soup a. Ginataan – a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl served hot or cold. b. Osheriku – a Japanese asuki bean soup. c. Tonge sui – a Chinese soup. 2. Fruit soup can be served hot or cold depending on the recipe where dried fruits are used like raisins and prunes. Fruit soup may include milk, sweet or savory dumplings, spices or alcoholic beverages like brandy and champagne. 3. Cold soup is variations on the traditional soup wherein the temperature when served is kept at or below temperature. 4. Asian soup is a traditional soup which is typical broth, clear soup, or starch thickened soup. Other thickening agents for soup 1. rice 2. flour 3. grain 4. corn starch
1stPrinciple. Start 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. Cut vegetables 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 base: beef, chicken, pork and fish All bones are washed, roasted or blanched; roasted for brown sauce and blanched for white stock.
4th Principle. Simmer
Gentle extractions aid in flavor and nutrition. Boiling causes cloudiness through agitation of the ingredients.
5th Principle. Skim
Keep the stock clear. The scum on top of stocks contains impurities.
Cooking soups Meats, Poultry and Fish • 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 cook. 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 the soup.
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.
Read the question carefully and choose the letter of the correct answer. USE SEPARATE PAPER.
1. Which of the following is a clear soup?
A. bisque B. bouillon C. cream D. puree
2. What substance is added to give taste to the food?
A. decoration B. flavoring C. seasoning D. thickening
3. What type of soup can be served either hot or cold?
A. ancient soup B. cold soup C. dessert soup D. fruit soup
4. What utensil is appropriate in serving hot soup?
A. bowl B. basin C. soup bowl D. tray
5. What makes a soup appetizing?
A. garnish B. ingredients C. taste D. all of the above PLEASE STUDY FOR YOUR PERFORMANCE AND OUTPUT EGG DROP SOUP Tools and Equipment • casserole • stockpot with cover • gas or electric stove • knife • chopping board • mortar and pestle • strainer • measuring cup • measuring spoon • wooden spoon • soup ladle
Procedure: 1. In a 2-quart soup pot, pour 6 cups of chicken broth to a simmer. Add the soy sauce, sherry, pepper, and salt. 2. Beat the egg whites lightly. Drizzle into the chicken broth mixture. 3. Mix the cornstarch with the remaining ½ cup chicken stock until lump free. Add to the soup. Stir in the sesame oil, garnish with scallions and serve hot.
