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Lecture Professional cooking (7/E): Chapter 9 - Gisslen

Chapter 9 - Soups. After reading this chapter, you should be able to: Describe three basic categories of soups, identify standard appetizer and main course portion sizes for soups, state the procedures for holding soups for service and for serving soups at the proper temperatures,. | Chapter 9 Soups Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Clear soups are all based on a clear, un-thickened broth or stock. Broth and bouillon Simple, clear soups without solid ingredients Vegetable soup: a clear, seasoned stock or broth with the addition of one or more vegetables. And, sometimes, meat or poultry products and starches. Consommé: a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent. Understanding Soups Classification of Soups Thick soups opaque soups thickened either by adding a thickening agent, such as a roux, or by puréeing one or more of their ingredients. Cream soups: thickened with roux, beurre manié, liaison, or other added thickening agents. Plus milk and/or cream Purées: naturally thickened by puréeing one or more of ingredients. Purées are normally based on starchy ingredients. Understanding Soups Classification of Soups Bisques: thickened soups made from shellfish and . | Chapter 9 Soups Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Clear soups are all based on a clear, un-thickened broth or stock. Broth and bouillon Simple, clear soups without solid ingredients Vegetable soup: a clear, seasoned stock or broth with the addition of one or more vegetables. And, sometimes, meat or poultry products and starches. Consommé: a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent. Understanding Soups Classification of Soups Thick soups opaque soups thickened either by adding a thickening agent, such as a roux, or by puréeing one or more of their ingredients. Cream soups: thickened with roux, beurre manié, liaison, or other added thickening agents. Plus milk and/or cream Purées: naturally thickened by puréeing one or more of ingredients. Purées are normally based on starchy ingredients. Understanding Soups Classification of Soups Bisques: thickened soups made from shellfish and almost always finished with cream. The term bisque is sometimes a marketing term rather than a technical term. Chowder: hearty soups made from fish, shellfish, and/or vegetables. Chowder usually contain milk and potatoes. Understanding Soups Classification of Soups Potage : Potage is a term sometimes associated with thick, hearty soups, but it is actually a general term for soup. A clear soup is called a potage clair in French. Understanding Soups Classification of Soups Specialty and National Soups Specialty soups are distinguished by unusual ingredients or methods. Turtle soup Gumbo Peanut soup Cold fruit soup Cold soups Jellied Consommé Cold cream of cucumber soup Vichyssoise Understanding Soups Classification of Soups Vegetarian Soups and Low-fat Soups Vegetable soups for vegans must contain no meat or any other animal product. Must be made with water or vegetable stock to bind thick soups. Use a starch slurry or a roux made with oil rather than butter to .