Introduction to Hearty Soups PROPERTY OF PIMA COUNTY

Bellwork Recall from our last soup lesson, what are the 3 categories of soups?

Bellwork--Answers Recall from our last soup lesson, what are the 3 categories of soups?

Objectives Define terms related to hearty soups. Compare/Contrast the different types of hearty soups.

Terminology Roux: equal parts fat and flour, used to thicken soups. Starch: rice, barley,

Terminology Puree: Type of hearty soup made by simmering, then mashing vegetables or fruits.

Graphic Organizer Write down information from the presentation into “Thickener” area on the Vocab

Process of Thickening Starch traps water, decreases “free-flowing” water Starch heats up & untangles,

Types of Thickeners 1. Roux: equal parts fat and flour by weight. Hot soup-cold

What would be an advantage for each type of thickener? PROPERTY OF PIMA COUNTY

Thickener Advantages 1. Roux: adds richness (higher in fat), good for milk based soups.

Jumbled Sort Put the strips in order. Be prepared to share PROPERTY OF PIMA

Types of Soups Cream Soup Pureed Soup Bisque Chowder PROPERTY OF PIMA COUNTY JTED,

Sort Answers #1—(Steps to Making Cream Soup) Sweat mirepoix and main ingredient. Add flour

Sort Answers (cont. ) #2—(Steps to Making Pureed Soup) Sweat mirepoix. Add desired liquid

Sort Answers (cont. ) #3—(Steps to Making Bisque) Sweat mirepoix. Add tomato paste and

Sort Answers (cont. ) #4—(Steps to Making Chowder) Render Bacon until caramelized. Add mirepoix

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Introduction to Hearty Soups PROPERTY OF PIMA COUNTY JTED, 2010 CUL-Soups-Power. Point 2. ppt 1

Bellwork Recall from our last soup lesson, what are the 3 categories of soups? What differentiates them? Be prepared to share! PROPERTY OF PIMA COUNTY JTED, 2010 CUL-Soups-Power. Point 2. ppt http: //www. musthavemenus. com/clipart/bowl-of-soup. html 2

Bellwork--Answers Recall from our last soup lesson, what are the 3 categories of soups? What differentiates them? Clear: very clear, richly flavored liquid. Hearty: thickened broth with ingredients (pureed or left whole). Specialty: soup specific to a region or ethnicity. PROPERTY OF PIMA COUNTY JTED, 2010 CUL-Soups-Power. Point 2. ppt 3

Objectives Define terms related to hearty soups. Compare/Contrast the different types of hearty soups. Compare thickeners in hearty soups. Classify steps to produce hearty soups. PROPERTY OF PIMA COUNTY JTED, 2010 CUL-Soups-Power. Point 2. ppt 4

Terminology Roux: equal parts fat and flour, used to thicken soups. Starch: rice, barley, potatoes, pasta, etc. , used to flavor and thicken soups. Chowder: thick, rich soup containing chunks of vegetables. Stew: soup of meat, vegetables and thickened liquid. PROPERTY OF PIMA COUNTY JTED, 2010 CUL-Soups-Power. Point 2. ppt 7

Terminology Puree: Type of hearty soup made by simmering, then mashing vegetables or fruits. Cream: Type of hearty soup made by adding milk or milk product. Bisque: A classic stock-based soup which includes seafood. PROPERTY OF PIMA COUNTY JTED, 2010 CUL-Soups-Power. Point 2. ppt 8

Graphic Organizer Write down information from the presentation into “Thickener” area on the Vocab Squares. PROPERTY OF PIMA COUNTY JTED, 2010 CUL-Soups-Power. Point 2. ppt 10 10

Process of Thickening Starch traps water, decreases “free-flowing” water Starch heats up & untangles, trapping even more water http: //www. labwater. com/article. asp? id=129&title=What_are_the_chemical_properties_of_water PROPERTY OF PIMA COUNTY JTED, 2010 CUL-Soups-Power. Point 2. ppt 11

Types of Thickeners 1. Roux: equal parts fat and flour by weight. Hot soup-cold roux. 2. Arrowroot: tuber that is dried and ground. 3. Cornstarch: the endosperm of a corn kernel dried and ground. 4. Vegetable Starch: rice, barley, potatoes, pasta, etc. cooked and mashed or added in powdered form. PROPERTY OF PIMA COUNTY JTED, 2010 CUL-Soups-Power. Point 2. ppt 12

What would be an advantage for each type of thickener? PROPERTY OF PIMA COUNTY JTED, 2010 CUL-Soups-Power. Point 2. ppt 13

Thickener Advantages 1. Roux: adds richness (higher in fat), good for milk based soups. 2. Arrowroot: shiny finish, adds body, great for acidic bases, quick to thicken, gluten free. 3. Cornstarch: shiny finish, adds body, gluten free. 4. Vegetable Starch: uses ingredients, no worries about lumps/whisking, gluten free. PROPERTY OF PIMA COUNTY JTED, 2010 CUL-Soups-Power. Point 2. ppt 14

Jumbled Sort Put the strips in order. Be prepared to share PROPERTY OF PIMA COUNTY JTED, 2010 CUL-Soups-Power. Point 2. ppt 15 15

Types of Soups Cream Soup Pureed Soup Bisque Chowder PROPERTY OF PIMA COUNTY JTED, 2010 CUL-Soups-Power. Point 2. ppt 16

Sort Answers #1—(Steps to Making Cream Soup) Sweat mirepoix and main ingredient. Add flour to make a roux. Add warm stock, whisk-in vigorously. Simmer 30 minutes. Puree in blender until smooth. Strain through chinois. Return to simmer, finish with hot cream. Season to taste. PROPERTY OF PIMA COUNTY JTED, 2010 CUL-Soups-Power. Point 2. ppt 17

Sort Answers (cont. ) #2—(Steps to Making Pureed Soup) Sweat mirepoix. Add desired liquid (stock) and bring to a simmer. Add flavoring and sachet d’spices; simmer until tender. Remove sachet and reserve 20% of liquid. Puree remaining liquid, thin with reserved liquid as necessary. Return to simmer, season to taste. PROPERTY OF PIMA COUNTY JTED, 2010 CUL-Soups-Power. Point 2. ppt 18

Sort Answers (cont. ) #3—(Steps to Making Bisque) Sweat mirepoix. Add tomato paste and sauté lightly. Add flavoring ingredients and caramelize. Deglaze pan. Add sachet d’epices and stock, simmer 20 -25 min. Add heavy cream, simmer to nappe consistency. Puree. Strain through chinois. Simmer and season to taste. PROPERTY OF PIMA COUNTY JTED, 2010 CUL-Soups-Power. Point 2. ppt 19

Sort Answers (cont. ) #4—(Steps to Making Chowder) Render Bacon until caramelized. Add mirepoix and cook until onions are translucent. Add flour—make a roux. Add stock and flavoring ingredients and sachet d’epices. Simmer until ingredients are fully cooked. Finish with hot cream. PROPERTY OF PIMA COUNTY JTED, 2010 CUL-Soups-Power. Point 2. ppt 20