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Lesson 5 Class Notes

The document discusses soups and stocks. It defines a stock as a flavored liquid produced by simmering bones and aromatics in water, while a soup should make a good first impression with fresh, quality ingredients and a light texture. The document outlines key ingredients for stocks, such as mirepoix, bones, bouquet garni, and sachet d'epices. It recommends cooking times for different stocks and defines the main categories of soups, such as purees, cream soups, broths, clear soups, bisques, cold soups, potages, and chowders.

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Katrina Bianca Buot Piencenaves
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66 views

Lesson 5 Class Notes

The document discusses soups and stocks. It defines a stock as a flavored liquid produced by simmering bones and aromatics in water, while a soup should make a good first impression with fresh, quality ingredients and a light texture. The document outlines key ingredients for stocks, such as mirepoix, bones, bouquet garni, and sachet d'epices. It recommends cooking times for different stocks and defines the main categories of soups, such as purees, cream soups, broths, clear soups, bisques, cold soups, potages, and chowders.

Uploaded by

Katrina Bianca Buot Piencenaves
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Culinary

Fundamentals
with Lab

Lesson 6
Soups & Stock

A stock is a clear, flavored liquid A soup is an introduction to the meal


produced by simmering bones and so it important that it makes a good
aromatics in water. first impression.
A soup should have a fresh clean
flavor, good-quality ingredients and a
light texture so as not to fill the diner
but rather to stimulate the appetite.

2
Ingredients and
Flavorings of Stocks
3
1. Mirepoix and Matignon

Mirepoix- consists of equal


quantities of carrot, onion
and celery.

Matignon- a combination of
standard mirepoix plus diced
smoked bacon/smoked ham
and mushroom and herbs.

4
2. Bones

The bones needs to be


washed and trimmed of
excess fat. They should
be cut into small pieces
to allow for full flavor
extraction.

5
3. Bouquet Garni

This is a bundle of aromatics


usually consists of peppercorns,
parsley stalks, bay leaf and
thyme

6
4. Sachet de Epices-

Combination of peppercorn, thyme,


bay leaf, cloves of garlic and parsley
sprig, and placed in a cheese cloth
then tied with a yarn.

7
Note:
⬗ Green leafy vegetables are not added to the stock since
their green coloring will impact the stock.
⬗ Starchy vegetables are also not added as they will make the
stock cloudy.
⬗ Strongly flavored vegetables are not added as their strong
flavor will dominate the finished stock.

8
Recommended
Cooking Time of
Stocks
⬗ Fish and Shellfish- 20 mins
⬗ Poultry- 2-3 hours
⬗ Veal and Beef- 6-8 hours
⬗ Vegetables- 30 mins

10
Making Soups

11
⬗ Main Categories of Soups

1. Puree- made with starchy vegetables and/or pulses and stock.

⬗ Purées can be made in a blender, or with special implements such as a


potato masher, or by forcing the food through a strainer, or simply by
crushing the food in a pot.

12
2. Cream- a soup prepared using cream, light cream, half
and half or milk as a key ingredient

3. Broth- is traditionally made by simmering meat in water,


often with vegetables and herbs

13
⬗ 4. Clear- also called passed soups, as any chunks of
ingredients are taken out of the soup, and you are left
with a liquid soup. Consommé, a French clarified
meat or fish broth, is a classic version of a clear soup
⬗ Can be garnished with finely cut vegetables,
dumplings, poached quail egg or poached meat.

14
⬗ 5. Bisque- is a smooth, creamy, highly seasoned soup of
French origin, classically based on a strained broth of
crustaceans. It can be made from lobster, langoustine,
crab, shrimp, or crayfish. The French bisque is one of the
most popular seafood soups around the world.

15
6. Cold - Cold soups are a particular variation of traditional soup, wherein the
temperature when served is kept at or below room temperature. They
may be sweet or savory. Gazpacho is a classic example of a chilled soup.

16
7. Potage- a thick soup made from a variety of ingredients usually
rice.

i.e. Black rice potage

17
8. Chowder- a soup with cream or milk mixed with
ingredients such as potatoes, sweet corn, smoked fish,
clams and prawns, etc.

i.e. crab and corn chowder

18
Thank You.
References:

https://www.theculinarypro.com/classic-knife-cuts

20

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