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Unit Objectives

Unit Objectives. Students will be able to: list different categories of soups. identify principles of soup production. understand concepts of various thickening agents. prepare different types of soups. Soup. Soup.

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Unit Objectives

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  1. Unit Objectives Students will be able to: • list different categories of soups. • identify principles of soup production. • understand concepts of various thickening agents. • prepare different types of soups.

  2. Soup

  3. Soup • A liquid, savory food commonly made with meat, poultry, fish, or vegetable stock as its base. • Soups can be served either hot or cold • Specialty soups have their ownset of principles.

  4. Soups • Wide variety of ingredients, seasonings, and garnishes • World’s finest ingredients or leftovers can be used to make quality soup • If you use leftovers, follow strict sanitation principles • The quality of a soup is determined by its ingredients, flavor, appearance, and texture

  5. Types of Soups • Clear soups and Broths • Thick Soups • Cream soups • Purée soups • Other Soups (Specialty) • Bisque and Chowders • Cold soups

  6. Broth Based Soups • Broth- A flavorful liquid obtained from the long simmering of meats and/or vegetables. • Vegetables: • Complement one another • Visually attractive • Add when appropriate • Cook grain/pasta separately.

  7. Broth Based Soup Production • Sauté, sweat or simmer the ingredients. • Add broth or stock. • Add seasonings. • Continue to simmer until the desired flavor is achieved – skim as needed • Adjust seasonings.

  8. Thick Soup- Cream • Any soup with the addition of cream/milk • Variations: • Veloute finished with heavy cream. • Béchamel based soups.

  9. Thick Soup- Puree • Puree • Finely chopped/mashed ingredients • Used as a thickener • Usually done toward the end of cooking • Distinct impact on texture • Sometimes ½ of garnish not pureed for desired texture • Soup can be finished with cream (vegetable)

  10. Chowder- Typically contain potatoes, milk, pork or bacon fat, onions, celery and often shellfish, fish or vegetables. Specialty Soups • Special ingredients or techniques that reflect regional cuisine. • Bisque– traditionally, thick soups made from shellfish and thickened with cooked rice.

  11. Borscht Seafood Gumbo Specialty Soups

  12. 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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