tailieunhanh - Lecture Professional cooking (6/e): Chapter 9 - Wayne 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 Chapter Objectives 1. Describe three basic categories of soups. 2. Identify standard appetizer and main course portion sizes for soups. 3. State the procedures for holding soups for service and for serving soups at the proper temperature. 4. Prepare clarified consommé. 5. Prepare vegetable soups and other clear soups. 6. Prepare cream soups. 7. Prepare purée soups. 8. Prepare bisques, chowders, specialty soups, and national soups. A wide variety of ingredients, seasoning, and garnishes can be used for soups You can use the worlds finest ingredients or use leftovers to make quality soup Remember if you use leftovers, you have to follow strict sanitation principles A soup’s quality is determined by its flavor, appearance and texture Types of Soups Clear soups Broths and bouillons Vegetable soups Consommé Thick soups Cream soups Purées Bisques Chowders Potages Classifications (cont’d) Specialty and National Soups Turtle Soup, Gumbo, Peanut, Cold fruit . | Chapter 9 Soups Chapter Objectives 1. Describe three basic categories of soups. 2. Identify standard appetizer and main course portion sizes for soups. 3. State the procedures for holding soups for service and for serving soups at the proper temperature. 4. Prepare clarified consommé. 5. Prepare vegetable soups and other clear soups. 6. Prepare cream soups. 7. Prepare purée soups. 8. Prepare bisques, chowders, specialty soups, and national soups. A wide variety of ingredients, seasoning, and garnishes can be used for soups You can use the worlds finest ingredients or use leftovers to make quality soup Remember if you use leftovers, you have to follow strict sanitation principles A soup’s quality is determined by its flavor, appearance and texture Types of Soups Clear soups Broths and bouillons Vegetable soups Consommé Thick soups Cream soups Purées Bisques Chowders Potages Classifications (cont’d) Specialty and National Soups Turtle Soup, Gumbo, Peanut, Cold fruit soups Soups from Italy, France, Spain - Yours is_? Vegetarian and Low-fat soups Good fresh vegetables, rich stocks - Good Vegetarian and Low Fat Soups The appeal of vegetarian soups depends on the freshness and quality of the vegetables. Review the vegetarian chapter for the types of vegetarian diets to match up with soups. Service of Soups Standard portion sizes Appetizer portion: 6 - 8 oz Main course portion: - 10 - 12 oz Temperature Hot soups – served in hot cups or bowls Cold soups – served in chilled bowls 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! Temperatures Service of Soups Garnishes of Soups Garnishes in the soup Meat, poultry, pasta, rice Toppings Herbs, grated cheese, egg yolks, sour cream Accompaniments Crackers, cheese straws, wafers Consommé A consommé is a stock or broth that has been .