Powerpoint presentation of "Soups" in Principles of food production. Disclaimer: I do nor own the rights not property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi

1. SOUPSSOUPS
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2. SOUPSSOUPS == IS A LIQUID FOOD DERIVEDIS A LIQUID FOOD DERIVED
FROM MEAT, POULTRY, FISH ANDFROM MEAT, POULTRY, FISH AND
VEGETABLES.VEGETABLES.
CLASIIFICATIONS OF SOUPS:CLASIIFICATIONS OF SOUPS:
 CLEAR SOUPSCLEAR SOUPS
 THICK SOUPSTHICK SOUPS
 SPECIALTY AND NATIONAL SOUPSSPECIALTY AND NATIONAL SOUPS

3. CLEAR SOUPCLEAR SOUP
SOUPS ARE ALL BASEDSOUPS ARE ALL BASED
ON A CLEARON A CLEAR
UNTHICKENED BROTHUNTHICKENED BROTH
OR STOCK.OR STOCK.
BROTHBROTH == IS AIS A
FLAVORFUL LIQUIDFLAVORFUL LIQUID
OBTAINED FROM THEOBTAINED FROM THE
SIMMERING OF MEATSSIMMERING OF MEATS
AND VEGETABLESAND VEGETABLES
BROTH OR BOUILLONBROTH OR BOUILLON
== ARE BOTH SIMPLEARE BOTH SIMPLE
CLEAR SOUPSCLEAR SOUPS
WITHOUT SOLIDWITHOUT SOLID
INGREDIENTS.INGREDIENTS.

4.  VEGETABLE SOUPVEGETABLE SOUP == IS AIS A
CLEAR SEASONED STOCKCLEAR SEASONED STOCK
OR BROTH WITH THEOR BROTH WITH THE
ADDITION OFADDITION OF
VEGETABLES, ANDVEGETABLES, AND
SOMETIMES MEAT,SOMETIMES MEAT,
POULTRY, AND STARCHES.POULTRY, AND STARCHES.
CONSOMMECONSOMME == IS A RICHIS A RICH
FALVORFUL STOCK ORFALVORFUL STOCK OR
BROTH THAT HAS BEENBROTH THAT HAS BEEN
CLARIFIED TO MAKE ITCLARIFIED TO MAKE IT
PERFECTLY CLEAR ANDPERFECTLY CLEAR AND
TRANSPARENT.TRANSPARENT.

5. CLEAR SOUPSCLEAR SOUPS
 CONSOMMECONSOMME = MEANS COMPLETED OR CONCENTRATED. IS A= MEANS COMPLETED OR CONCENTRATED. IS A
CLARIFIED STRONG CONCENTRATED, STOCK OR BROTH.CLARIFIED STRONG CONCENTRATED, STOCK OR BROTH.
 BASIC INGREDIENTSBASIC INGREDIENTS:: CLEARMEATCLEARMEAT = MIXTURE OF= MIXTURE OF
INGREDIENTS USE TO CLARIFY A STOCK.INGREDIENTS USE TO CLARIFY A STOCK.
 LEAN GROUND MEATLEAN GROUND MEAT – ONE OF THE MAJOR SOURCES OF– ONE OF THE MAJOR SOURCES OF
PROTEIN THAT ENABLES THE CLEARMEAT TO DO ITS JOB. ITPROTEIN THAT ENABLES THE CLEARMEAT TO DO ITS JOB. IT
HAS TO BE LEAN MEAT.HAS TO BE LEAN MEAT.
 EGG WHITESEGG WHITES - BEING MOSTLY ALBUMIN, THEY GREATLY- BEING MOSTLY ALBUMIN, THEY GREATLY
STRENGTHEN ITS CLARIFYING POWER.STRENGTHEN ITS CLARIFYING POWER.
 MIREPOIXMIREPOIX – THAY GIVE ADDED FLAVOR TO THE CONSOMME,– THAY GIVE ADDED FLAVOR TO THE CONSOMME,
AND THEY HELP TO GIVE SOLIDIFY TO THE RAFT.AND THEY HELP TO GIVE SOLIDIFY TO THE RAFT.
RAFTRAFT –– IS COAUGULATED CLEARMEAT, FLOATING IN AIS COAUGULATED CLEARMEAT, FLOATING IN A
SOLID MASS ON TOP OF A CONSOMME.SOLID MASS ON TOP OF A CONSOMME.
 ACID INGREDIENTSACID INGREDIENTS – TOMATO PRODUCTS FOR MEAT AND– TOMATO PRODUCTS FOR MEAT AND
POULTRY, LEMON JUICE AND WHITE WINE FOR FISH AREPOULTRY, LEMON JUICE AND WHITE WINE FOR FISH ARE
OFTEN ADDED. THEY HELPS COAGULATE THE PROTEIN.OFTEN ADDED. THEY HELPS COAGULATE THE PROTEIN.

6. MAKING OF CONSOMMEMAKING OF CONSOMME

7. HOW CLARIFICATION WORKSHOW CLARIFICATION WORKS
 COAGULATION OF PROTEINS IS IMPORTANT INCOAGULATION OF PROTEINS IS IMPORTANT IN
STOCK MAKING. ONE OF THE MAJOR CONCERNSSTOCK MAKING. ONE OF THE MAJOR CONCERNS
WAS HOW TO KEEP COAGULATED PROTEINS FROMWAS HOW TO KEEP COAGULATED PROTEINS FROM
MAKING THE STOCK CLOUDY.MAKING THE STOCK CLOUDY.
 THIS IS THE SAME PROCESS OF COAGULATION THATTHIS IS THE SAME PROCESS OF COAGULATION THAT
ENABLES US TO CLARIFY STOCKS TO PERFECTENABLES US TO CLARIFY STOCKS TO PERFECT
TRANSPARENCY.TRANSPARENCY.
 SOME PROTEINS LIKE ALBUMIN WILL DISSOLVE INSOME PROTEINS LIKE ALBUMIN WILL DISSOLVE IN
COLD WATER, WHEN THE WATER IS HEATED, THEYCOLD WATER, WHEN THE WATER IS HEATED, THEY
GRADUALLY SOLIDIFY AND COAGULATE AND RISEGRADUALLY SOLIDIFY AND COAGULATE AND RISE
TO THE SURFACE. IF WE CONTROL THIS PROCESSTO THE SURFACE. IF WE CONTROL THIS PROCESS
VERY CAREFULLY, THESE PROTEINS COLLECT ALLVERY CAREFULLY, THESE PROTEINS COLLECT ALL
THE TINY PARTICLES THAT CLOUD A STOCK ANDTHE TINY PARTICLES THAT CLOUD A STOCK AND
WILL CARRY THEM TO THE SURFACE.WILL CARRY THEM TO THE SURFACE.

8. EMERGENCY PROCEDURESEMERGENCY PROCEDURES
 CLARIFYING HOT STOCKCLARIFYING HOT STOCK – cool at least 10 minutes in– cool at least 10 minutes in
cold water bath, mix ice cubes w/ the clearmeat.cold water bath, mix ice cubes w/ the clearmeat.
 CLARIFYING W/OUT MEATCLARIFYING W/OUT MEAT – you can clarify with egg– you can clarify with egg
white alone. Use at least 3-4 egg whites per gallon ofwhite alone. Use at least 3-4 egg whites per gallon of
stock, plus some mirepoix if possible. Great care isstock, plus some mirepoix if possible. Great care is
necessary because the raft will be very fragile.necessary because the raft will be very fragile.
 FAILED CLARIFICATIONFAILED CLARIFICATION - if clarifications fails or raft- if clarifications fails or raft
breaks, because you let it boil, strain the consommé,breaks, because you let it boil, strain the consommé,
cool it as much as you can, then carefully add it to thecool it as much as you can, then carefully add it to the
mixture of ice cubes and egg whites, carefully return tomixture of ice cubes and egg whites, carefully return to
the simmer and the basic method.the simmer and the basic method.
 POOR COLORPOOR COLOR – consommé made from brown stock,– consommé made from brown stock,
should have an amber color not dark brown. To correct ashould have an amber color not dark brown. To correct a
pale consommé cut onion in half and place cut half in apale consommé cut onion in half and place cut half in a
flat stove top until its black or charred. Add this to theflat stove top until its black or charred. Add this to the
raft.raft.

9. ..
 THICK SOUPSTHICK SOUPS
ARE OPAQUE RATHERARE OPAQUE RATHER
THAN TRANSPARENT.THAN TRANSPARENT.
THEY ARE THICKENEDTHEY ARE THICKENED
EITHER BY ADDING AEITHER BY ADDING A
THICKENING AGENTTHICKENING AGENT
SUCH AS A ROUX OR BYSUCH AS A ROUX OR BY
PUREEING ONE ORPUREEING ONE OR
MORE OF THEIRMORE OF THEIR
INGREDIENTS TOINGREDIENTS TO
PROVIDE A HEAVIERPROVIDE A HEAVIER
CONSISTENCY.CONSISTENCY.

10. THICK SOUPSTHICK SOUPS
 CREAM SOUPSCREAM SOUPS – classics cream soups– classics cream soups
are described as diluted flavored sauces. Whatare described as diluted flavored sauces. What
we now have, are divided into groups:we now have, are divided into groups:
 VELOUTE SOUPSVELOUTE SOUPS – consisted of veloute– consisted of veloute
sauce, pureed flavoring ingredient, white stock,sauce, pureed flavoring ingredient, white stock,
to dilute liason to finish.to dilute liason to finish.
 CREAM SOUPSCREAM SOUPS –consisted of bechamel sauce,–consisted of bechamel sauce,
pureed flavoring ingredients, milk or white stockpureed flavoring ingredients, milk or white stock
to dilute cream to finish.to dilute cream to finish.

11.  Cream soupsCream soups = soups that are= soups that are
thickened with roux or buerrethickened with roux or buerre
manie, liason or othermanie, liason or other
thickening agents and have athickening agents and have a
addition of cream and milk.addition of cream and milk.
 PureePuree = are soups that are= are soups that are
naturally thickened by pureeingnaturally thickened by pureeing
one or more of theirone or more of their
ingredients, they are not asingredients, they are not as
soups as creamy as creamsoups as creamy as cream
soups they maybe made fromsoups they maybe made from
starchy ingredients such asstarchy ingredients such as
dried legumes, potatoes, anddried legumes, potatoes, and
rice. Purees may or may notrice. Purees may or may not
contain milk or cream.contain milk or cream.

12.  ChowdersChowders = are hearty= are hearty
American soups made fromAmerican soups made from
fish, shellfish and orfish, shellfish and or
vegetables. They are made invegetables. They are made in
different ways, they usuallydifferent ways, they usually
contain milk and potatoes.contain milk and potatoes.
 BisquesBisques = are thickened soups= are thickened soups
made from shellfish. They aremade from shellfish. They are
usually prepared like creamusually prepared like cream
soups and are almost finishedsoups and are almost finished
with creamwith cream
 PotagePotage = is a French term for= is a French term for
soup it can be clear or thick.soup it can be clear or thick.
 Potage clairPotage clair = is a clear soup= is a clear soup
in frenchin french

13. STANDARDS OF QUALITY FORSTANDARDS OF QUALITY FOR
CREAM SOUPSCREAM SOUPS
 THICKNESSTHICKNESS – about the consistency of a– about the consistency of a
heavy cream not to thick.heavy cream not to thick.
 TEXTURETEXTURE – smooth no graininess or– smooth no graininess or
lumps except garnish.lumps except garnish.
 TASTETASTE – distinct flavor of the main– distinct flavor of the main
ingredient, no starchy taste fromingredient, no starchy taste from
uncooked roux.uncooked roux.

14. PUREE SOUPSPUREE SOUPS
 Are made by simmering of dried or freshAre made by simmering of dried or fresh
vegetables, specially high starch vegetables, invegetables, specially high starch vegetables, in
stock or water, then pureeing the soup. Theystock or water, then pureeing the soup. They
are easy to prepare.are easy to prepare.
 Pureed soups are not as smooth and refined asPureed soups are not as smooth and refined as
cream soups but are heartier and coarser incream soups but are heartier and coarser in
texture and character.texture and character.
 Techniques vary greatly, depending on theTechniques vary greatly, depending on the
ingredients and the desired results.ingredients and the desired results.

15.  SPECIALTY SOUPS & NATIONALSPECIALTY SOUPS & NATIONAL
SOUPSSOUPS
= this catch all category that includes= this catch all category that includes
soups that don’t fit well into mainsoups that don’t fit well into main
categories and soups that are nativecategories and soups that are native
to particular countries or regions.to particular countries or regions.
EX: Borscht, Minestrone, GazpachoEX: Borscht, Minestrone, Gazpacho
 Specialty soupsSpecialty soups are distinguishedare distinguished
by unusual ingredients or methods.by unusual ingredients or methods.
EX: Cold fruit soup:EX: Cold fruit soup:
Jellied consomméJellied consommé
VichyssoiseVichyssoise
Cucumber and avocado soupCucumber and avocado soup

16. SERVICE OF SOUPSSERVICE OF SOUPS
 APPETIZER PORTIONAPPETIZER PORTION – 200-250ml (6-8oz)– 200-250ml (6-8oz)
 MAIN COURSE PORTIONMAIN COURSE PORTION - 300-350ml (8-12oz)- 300-350ml (8-12oz)
GARNISH:GARNISH:
Clear soup & consomméClear soup & consommé - vegetables are often considered- vegetables are often considered
garnishes. Usually brunoise, julienne, or parissiene.garnishes. Usually brunoise, julienne, or parissiene.
Cream soupsCream soups – are usually garnished with carefully cut– are usually garnished with carefully cut
pieces of vegetables from which they are made.pieces of vegetables from which they are made.
Toppings:Toppings:
Clear soups are definitely serve w/out toppings to let theClear soups are definitely serve w/out toppings to let the
attractiveness of the clear broths and the carefully cutattractiveness of the clear broths and the carefully cut
vegetables to speak for themselves.vegetables to speak for themselves.
Thick soupsThick soups - cream, fresh herbs, croutons, parmesan- cream, fresh herbs, croutons, parmesan
cheese, paprika, bacon bits, sliver toasted almonds, eggs.cheese, paprika, bacon bits, sliver toasted almonds, eggs.
Accompaniments:Accompaniments: melba toast, corn chips, bread sticks,melba toast, corn chips, bread sticks,
cheese straws, profiteroles, whole grain waffle, crostini orcheese straws, profiteroles, whole grain waffle, crostini or
bruschetta.bruschetta.

17. GarnishGarnish

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