CHAPTER 12 SOUPS Does your lab site serve soups? Make or buy?

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CHAPTER 12SOUPSDoes your lab site serve
soups?Make or buy?
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Soups

• Wide variety of ingredients, seasonings, and
  garnishes
• Worlds finest ingredients or leftovers can be
  used to make quality soup
• If you use leftovers follow strict sanitation
  principles- reheat to 165º
• The quality of a soup is determined by its
  flavor, appearance, and texture

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Types of Soups

• Clear soups and broths
• Thick Soups
• Cream soups - roux
• Purée soups starchy vegetables or legumes
• Other Soups
• Bisque and chowders
• Cold soups

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Shrimp Bisque
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Serving Soups

• Temperatures
• Remember to serve Hot Food Hot and Cold Food
  Cold
• Clear soups 210 F
• Hot cream soups 190-200 F
• Cold soups 40 F
• Safety Alert
• If you are using high protein food items, please
  heat and cool properly

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Garnishing Soups

• The word garnish has two meanings when applied to
  soups
• Food added to soups as a decoration
• Foods that serve as decorations but also as
  critical components of the final product

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Consommés

• Consommé is a stock or broth that has been
  clarified to remove impurities so that it is
  crystal clear
• Clarification Process
• Use a clearmeat of egg whites lean, ground
  meat, poultry, or fish seasoning mirepoix
  acidic ingredient
• Create raft as albumin coagulates products
  rise to top
• Simmer
• Strain carefully
• Degrease

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Beef Consommé
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Check your understanding

• What are the advantages to the customer of
  serving a puree soup vs a cream soup?
• Which roux has more thickening power and why?
• What is a raft made from and why is it used?

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