Sarah R Labensky CCP Alan M Hause Priscilla

Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

Chapter 11 Soups Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel On Cooking Labensky, Hause & Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

Chapter 11 Soups CLNART – 060 Culinary Orientation & Techniques Chef Louis Eguaras, PSB, CPFC Fall 2014 On Cooking Labensky, Hause & Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

Key Terms béchamel cream sauce oignon brûlé raft render velouté On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

Learning Objectives After this lecture, you should be able to complete the following Learning Objectives On Cooking 11. 1 Prepare a variety of clear and thick soups 11. 2 Garnish and serve soups appropriately Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

Learning Objective 11. 1 On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel Prepare a variety of clear and thick soups © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

11. 1 Clear and Thick Soups Escoffier’s Classifications of Soups Clear soups Cream soups Purées Special soups Cullises Vegetable soups Bisques Veloutés On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel Foreign soups © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

11. 1 Clear and Thick Soups Modern Classifications of Soups Clear soups Thick soups Bisques Chowders Broths Consommés Cream soups Purée soups Cold soups On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

11. 1 Clear and Thick Soups Clear Soups Broth-based soups Consommés On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

11. 1 Clear and Thick Soups Preparing Consommés Start with cold, grease-free stock Add clearmeat for clarification Slowly bring to a simmer Preparing clearmeat On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

11. 1 Clear and Thick Soups Preparing Consommés Raft Crust formed from clearmeat and impurities On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

11. 1 Clear and Thick Soups Preparing Consommés Create a hole in the raft Simmer Strain through cheesecloth On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

11. 1 Clear and Thick Soups Preparing Consommés Oignon brûlé Charred onion halves On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

11. 1 Clear and Thick Soups Cream Soups Thickened with a roux or other starch On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

11. 1 Clear and Thick Soups Cream of Broccoli soup Béchamel Leading sauce, milk with Velouté white roux Leading sauce, Cream sauce white stock with roux Cream added to béchamel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

11. 1 Clear and Thick Soups Preventing Curdling Never add cold milk/cream to hot soup Add milk/cream to the soup just before service Do not boil after milk/cream added Finish cream soup with Béchamel or cream sauce On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

11. 1 Clear and Thick Soups Purée soups Purée of the main ingredient to thicken Some finished with cream Some thickened with roux Render To melt and clarify fat On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

11. 1 Clear and Thick Soups Other Soups Cold soups Chowder Bisque On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

Learning Objective 11. 2 On Cooking Garnish and serve soups appropriately Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

11. 2 Garnish and Serve Soups Appropriately Guidelines for Garnishing Soups Attractive Items neatly cut Complement the soup Cook starches an vegetables separately Cooked just until done On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

11. 2 Garnish and Serve Soups Appropriately Soup Service Serve cold soup cold Below 41°F Iced bowl/spoon Fresh Peach and Yogurt Soup On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel Gazpacho © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

11. 2 Garnish and Serve Soups Appropriately Soup Service Serve hot soup hot Near boiling 210°F is ideal French Onion Soup On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel Minestrone © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

Chapter Summary On Cooking 11. 1 Prepare a variety of clear and thick soups 11. 2 Garnish and serve soups appropriately Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved

Chapter 11 Soups END On Cooking Labensky, Hause & Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved