Transcript Soups_1_[1]

Soups
Objectives:
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Definition of soup
Two main types of soups
Market forms of soups
Nutritional values of soups
Soup serving methods
Soup garnishes
Introduction:
- Soups are served all over the world, and they
are wonderful time-savers and appetite
satisfiers.
- Soup is a food that is made by combining
ingredients such as meat and vegetables in
stock or hot/boiling water, until the flavor is
extracted, forming a broth.
- Soup may be served as an appetizer, to
stimulate the appetite, or it may be served as the
main dish of the meal.
- A hot soup must be served piping hot
- A cold soup must be served icy cold
- There are two main types of soups:
- Clear soups (ex.: broths)
- Thick soups (ex.: cream soups)
There are two main types of
soups:
• 1st - Soups made from
meat stock. Meat stock is
a broth made by cooking
meat with water and it
requires long, slow cooking.
Beef, veal, lamb or chicken
can be cooked separately or
in combinations.
Examples:
– Bouillon is a clear soup
made from lean beef.
– Consommé is a clear soup
made from two or three kinds
of meat (beef-veal-chicken)
Second - thick (cream) soups:
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Cream Soups: Soups made
without meat stock and
replaced with milk or cream.
The base is a white sauce
made by combining thin white
sauce with cooked, mashed or
strained vegetable, fish or
meat pulp.
Examples:
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Bisques are cream soups made
with thin white sauce, with fish or
vegetable stock added.
Chowders are cream soups with
pieces of different vegetables,
fish, and/or potatoes.
Thickened with Flour:
Stock and cream based soups can be
thickened with flour.
This is commonly done using a roux.
Types of soups:
• Appetizer soup: Usually a starter soup,
used to prepare the stomach for food.
• Side soup: Used as part of the meal and to
provide additional nutrients.
• Main Course/ Entrée soup: This soup is to
be the main dish of the meal, usually
containing some type of protein.
Types of soups:
• Main Course/ Entrée
soup: This soup is to
be the main dish of
the meal, usually
containing some type
of protein.
• Dessert Soups:
Served at the end of
meal, cold, and
usually use fruits.
Market forms of soups:
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Canned soups
Dried soups
Frozen soups
Concentrated soups
Food Nutritional Value
Clear soups are made from stock and have little food value.
Made up of water, flavored with meat extracts & seasonings.
– These soups are served at the beginning of the meal to stimulate
the appetite, or in the invalid’s diet to provide some nourishment
in a form which is easily digested.
Thick or Cream soups are made from milk or cream and
contain all of the food nutrients:
- Proteins and vitamins from the milk.
- Minerals and vitamins from the vegetables.
- Carbohydrates from the thickening agent.
- Fat from the fat used in the white sauce.
– These are practically all of the body’s requirements in one dish.
They fill you up. The food value of soup is also increased by the
crackers and bread served with it.
How do soups contribute to
good nutrition based on
MyPyramid?
• Soups can contain many of the basics
nutrients: Protein, Fat, Vitamins, Minerals,
Water, and Carbohydrates.
• Soups naturally keep more vitamins and
minerals as liquids used for cooking are
also eaten.
What can be used to thicken a
soup?
• Roux – a mixture of flour and butter, then
added to a hot liquid.
• Pureed vegetables, like potatoes.
• Pasta – pasta absorbs liquids and helps to
add carbohydrates to the meal.
Mother Sauces and Soups:
• Bechamel – this is a traditional sauce that
is used in making most cream based
soups.
• Tomato sauce – this is used in many
different soups and adds vitamins and
minerals.
FIFO
FIFO means first in and first out.
• This is a stock rotation techniques that
helps use foods before they go bad.
• FIFO is important when using canned
goods as it helps use the oldest product
first.
Define Mirepoix
• Mirepoix is a combination
of carrots, celery and
onions.
• Mirepoix, either raw,
roasted or sautéed with
butter, is the flavor base
for a wide number of
dishes, such as stocks,
soups, stews and sauces.
Soup Serving Methods
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Soup dishes are always deep.
Soup plates are used for dinner soup.
Soup bowls and cups are used for luncheon
soups.
A soup spoon is smaller that a tablespoon
and larger that a teaspoon.
Bouillon spoons are small round-bowled
spoons.
In using a soup spoon, dip the spoon away
from you. Take the soup silently with the lips
from the side of the spoon and not the tip.
Do not leave spoon in soup dish. When not
using it, place on the plate.
When soup is served in a bouillon cup it is
customary to take a few spoonfuls and then it
is permissible to set the spoon on the plate,
and drink the remainder of the soup from the
cup.
It is permissible to put two or three pieces of
crackers or toast on top of soup. NEVER
crumble crackers or toast in your soup and
then stir it.
Soup Garnishes
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Croutons - both as a
garnish and
accompaniment.
Grated cheese - sprinkle
over top of soup.
Thin slices of frankfurters
- float on top of soup.
Bits of crisp bacon sprinkle over top of soup.
Heavy Whipped Cream –
dollop on top of soup
Parsley, chives, or
watercress - cut very finely
and sprinkle over top of
soup.