Soups - Weber School Districtblog.wsd.net/rsagers/files/2016/04/Soups_2016.pdf · ·...
Transcript of Soups - Weber School Districtblog.wsd.net/rsagers/files/2016/04/Soups_2016.pdf · ·...
Soups
Standard and Objectives:
• Students will demonstrate food
preparation and nutrition of soups and
sauces.• 1: Identify the five Mother sauces used in standard home
and restaurant cooking.
• 2: Identify and prepare the two basic types of soup
(cream and stock).
• 3: Identify and apply proper storage of soups.
• 4: Demonstrate knife skills and cutting techniques in
soup making.
• 5: Identify how soups incorporate nutritional guidelines
from MyPlate.
There are two main types of
soups: • Stock. Stock is a broth
made by cooking meat with water and it requires long, slow cooking. Beef, veal, lamb or chicken are commonly used.
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)
:
• Cream: Soups made without meat stock and replaced with milk or cream. The base is a Bechamel combined with cooked, mashed or strained vegetable, fish or meat pulp.
• Examples: – 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.
How is a stock made?
1. Combine the main flavoring ingredient (meat,
poultry, fish, or vegetables) and cold water.
2. Bring to a boil and then simmer until the stock
develops flavor, body, and color. (Some stocks
may take up to 24 hours to properly cook.)
3. Skim as necessary.
4. Add the mirepoix (2 parts onion, 1 part carrot and 1
part celery) and aromatics - usually during the last
hour of cooking.
5. Strain, then use immediately, or cool and store
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.
• 2 parts onion, one part
carrots, one part celery.
Thickening Soups:
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:
• Dessert Soups:
Served at the end of
meal, cold, and
usually use fruits.
What is the difference between
an appetizer soup and a Main
dish soup?
Appetizer is a starter
soup – smaller in size
and doesn’t contain
protein.
• Main/ Entrée:
Larger serving and
contains protein.
Contains more
nutrients.
Market forms of soups:
1. Canned soups/Condensed soups: Soups that have been cooked down to reduce
the liquid and need additional liquid added to
prepared.
2. Dried/ Concentrated Soups
(Need added water)
3. Frozen soups
Roux:
• When making a roux, butter is added to
flour and mixed together to make a paste,
then add to heated milk to make a cream
based soup.
Food Nutritional ValueClear 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
MyPlate?
• 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.
5 Mother Sauces:
• Bechamel
• Veloute
• Espagnole
• Tomato
• Hollandaise
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.
Which Mother Sauce makes a
great base for a cream soup?• Bechamel
• With the addition of vegetables, cheese or
meat.
Why are knife cuts important
when making soup?Uniform knife cuts make food items cook
more evenly.
Knife cuts and Measurements:• Medium Dice – ½ inch cube
• Small Dice – ¼ inch cube
• Diagonal – 1/8 inch slices with angled
knife blade.
• Brunoise – 1/8 inch cube
• Batonnet – ¼ in. x ¼ in. x 2 ½ to 3 inches
in length.
• Chiffonade – 1/8 inch ribbons on diagonal
• Julienne – 1/8 in x 1/8 in x 2 ½ inches
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.
Soup Storage:
• Soups should be stored in smaller, shallow
containers in the refrigerator. This allows
the soup to cool more rapidly and prevents
food borne illness.
• Foods should be cooled from135 degrees
to 71 degrees in the first 2 hours and then
from 70 to 41 degrees in 4 hours.
Refrigerator Temperature:
• Refrigerator temperature should be at 41
degrees or less.
Soup Serving Methods1. Soup dishes are always deep.
2. Soup plates are used for dinner soup.
3. Soup bowls and cups are used for luncheon soups.
4. A soup spoon is smaller that a tablespoon and larger that a teaspoon.
5. Bouillon spoons are small round-bowled spoons.
6. 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.
7. Do not leave spoon in soup dish. When not using it, place on the plate.
8. 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.
9. 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
1. Croutons - both as a garnish and accompaniment.
2. Grated cheese - sprinkle over top of soup.
3. Thin slices of frankfurters- float on top of soup.
4. Bits of crisp bacon -sprinkle over top of soup.
5. Heavy Whipped Cream –dollop on top of soup
6. Parsley, chives, or watercress - cut very finely and sprinkle over top of soup.