Week 3: Soups
The following file is week three slides
| week3_soups.key |
Soups
Characteristics of a good soup
-Flavor (complexity and layers)
-Appearance (Consistency in knife cuts)
-Texture (Pleasant mouth feel, not greasy, al dente)
Every soup needs:
-Aromatic base
-Good Stock
-Garnish
Clear Soups: Stock or Broth
-Stock uses bones but broth uses bones with meat
-Broth has more flavor
-Stock neutral flavor
Consumme:
-Stock or broth that’s been clarified
-Removes impurities for an ideally clear liquid
-Rich in flavor
-High Gelatin Content
Clarification Process:
-Start with a cold degreased stock that is high quality
-Mixed with a Clearmeat..ground meat, egg whites, tomato concassee, mire poix
-Add onion burle, sachet
-Place over heat.
-Stir as you bring it up to a simmer
-Allow raft to form, make a steam vent.
-Simmer for an hour to an hour and a half
-Strain many time cheese cloth
-Season
-If the soup is greasy use a paper towel to damp the top if the soup.
Broth Soups:
-Broth or stock as liquid
-Sweat aromatics, hard items, meats
-Simmer in liquid
-Add crucial garnish
-Serve
Cream:
-Cooking the main item typically in a veloute or bechemel
-Thickening comes from a roux
-Strained Smooth and rich
-Add milk at the end of the cooking process. Make sure the milk is heated up in a separate pan.
-Make sure to use sweet aromatics
Puree:
-Cook vegetable is stock or water
-Thickening comes from a starch ingredient
-When finished cooking place in blender or food mill to finish the pureeing process.
-Season and serve
Other Soups
Bisques (Shellfish Puree)
-Thickened with rice. Cream & Puree soup technique
Chowder
Potage
Characteristics of a good soup
-Flavor (complexity and layers)
-Appearance (Consistency in knife cuts)
-Texture (Pleasant mouth feel, not greasy, al dente)
Every soup needs:
-Aromatic base
-Good Stock
-Garnish
Clear Soups: Stock or Broth
-Stock uses bones but broth uses bones with meat
-Broth has more flavor
-Stock neutral flavor
Consumme:
-Stock or broth that’s been clarified
-Removes impurities for an ideally clear liquid
-Rich in flavor
-High Gelatin Content
Clarification Process:
-Start with a cold degreased stock that is high quality
-Mixed with a Clearmeat..ground meat, egg whites, tomato concassee, mire poix
-Add onion burle, sachet
-Place over heat.
-Stir as you bring it up to a simmer
-Allow raft to form, make a steam vent.
-Simmer for an hour to an hour and a half
-Strain many time cheese cloth
-Season
-If the soup is greasy use a paper towel to damp the top if the soup.
Broth Soups:
-Broth or stock as liquid
-Sweat aromatics, hard items, meats
-Simmer in liquid
-Add crucial garnish
-Serve
Cream:
-Cooking the main item typically in a veloute or bechemel
-Thickening comes from a roux
-Strained Smooth and rich
-Add milk at the end of the cooking process. Make sure the milk is heated up in a separate pan.
-Make sure to use sweet aromatics
Puree:
-Cook vegetable is stock or water
-Thickening comes from a starch ingredient
-When finished cooking place in blender or food mill to finish the pureeing process.
-Season and serve
Other Soups
Bisques (Shellfish Puree)
-Thickened with rice. Cream & Puree soup technique
Chowder
Potage
Vocabulary
Garnish: To use food as an attractive decoration.
Cream Soup: Flavored broth thickened with a white sauce
Puree Soup: A food/soup that has been processed by mashing, straining or fine chopping to achieve a smooth pulp.
Chowder: A hearty soup made from fish, shellfish and/or vegetables, usually containing milk and potatoes and often thickened with roux.
Bisque: A thick French cream soup made of pureed fish, shellfish, poultry, meat or vegetables and traditionally thickened with rice.
Potage: porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush.
Garbure: A vegetable or meat soup so thick it could be considered a stew or casserole dish. Garbure has many variations, but most commonly contains cabbage, beans, potatoes and bits of pork, bacon or preserved goose.
Alumette: A julienne cut of a potato
Batonnet: A basic knife cut measuring 1/4" X 1/4" X 2"
Julienne: A basic knife cut measuring 1/8” X 1/8” X 2”
Paysanne: A basic knife cut measuring 1/2 X 1/2 X 1/8 inch
Tournet: A basic knife cut measuring 2 inch long, 3/4 inch in diameter, with seven sides and flat ends.
Garnish: To use food as an attractive decoration.
Cream Soup: Flavored broth thickened with a white sauce
Puree Soup: A food/soup that has been processed by mashing, straining or fine chopping to achieve a smooth pulp.
Chowder: A hearty soup made from fish, shellfish and/or vegetables, usually containing milk and potatoes and often thickened with roux.
Bisque: A thick French cream soup made of pureed fish, shellfish, poultry, meat or vegetables and traditionally thickened with rice.
Potage: porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush.
Garbure: A vegetable or meat soup so thick it could be considered a stew or casserole dish. Garbure has many variations, but most commonly contains cabbage, beans, potatoes and bits of pork, bacon or preserved goose.
Alumette: A julienne cut of a potato
Batonnet: A basic knife cut measuring 1/4" X 1/4" X 2"
Julienne: A basic knife cut measuring 1/8” X 1/8” X 2”
Paysanne: A basic knife cut measuring 1/2 X 1/2 X 1/8 inch
Tournet: A basic knife cut measuring 2 inch long, 3/4 inch in diameter, with seven sides and flat ends.
CULA 100: Concepts and Theories of Culinary Techniques
Case Study: Week 3
Point Value: 25 points
You are working and setting up your station for the dinner shift when you remember that you were assigned to produce the Chicken Consommé for that night. Although the previous shift left the consommé mis en place is in place it is now 5:30 pm and there are reservations for 6:30 pm. When you look on the cart, you see the following items: warm Chicken Stock, ground beef, mirepoix, whole eggs that have been cracked into a bowl, fresh tomato, and various herbs. You put the pot on the stove, combine all of the ingredients, turn the burner up to high and bring the consommé to a rapid boil hoping to get it done before the first order is placed.
Answer the following questions based upon the Case Study:
Do you have the proper ingredients to make a Chicken Consommé? Why or Why not.
Yes, But you need the eggs whipped without yokes. You also need a Sachet d'epices.
Do you have enough time to produce a quality consommé for the evening’s service? Why or Why not.
No, the soup with not be clear and the raft could possibly sink.
What could be the results of exposing the consommé to high heat and a rapid boil during the clarification process?
You could cook the whites to fast and break it, also the raft could sink.
What are the proper steps required to produce a quality consommé?
Properly made raft and simmering time. If it comes out cloudy strain more and degrease.
Case Study: Week 3
Point Value: 25 points
You are working and setting up your station for the dinner shift when you remember that you were assigned to produce the Chicken Consommé for that night. Although the previous shift left the consommé mis en place is in place it is now 5:30 pm and there are reservations for 6:30 pm. When you look on the cart, you see the following items: warm Chicken Stock, ground beef, mirepoix, whole eggs that have been cracked into a bowl, fresh tomato, and various herbs. You put the pot on the stove, combine all of the ingredients, turn the burner up to high and bring the consommé to a rapid boil hoping to get it done before the first order is placed.
Answer the following questions based upon the Case Study:
Do you have the proper ingredients to make a Chicken Consommé? Why or Why not.
Yes, But you need the eggs whipped without yokes. You also need a Sachet d'epices.
Do you have enough time to produce a quality consommé for the evening’s service? Why or Why not.
No, the soup with not be clear and the raft could possibly sink.
What could be the results of exposing the consommé to high heat and a rapid boil during the clarification process?
You could cook the whites to fast and break it, also the raft could sink.
What are the proper steps required to produce a quality consommé?
