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.