April 9, 2015 Culinary Sciences Warm-up: Come up with a list of 5-10 soups that you have heard of and/or sampled. Objective: IWBAT identify and define different types of soups. IWBAT classify a soup given a recipe or description. Advanced Culinary Sciences Warm-up: Give two examples of cephalopods. Objective: IWBAT define sustainable seafood.

Stocks, Sauces, & Soups Chapter Six Part Three - Soups

Soups are often served at the beginning of a meal and give the chef an opportunity to make a good first impression Preparing soups helps you learn more about basic culinary techniques, seasonings, garnishing, and serving foods Intro

There are two basic kinds of soup—clear soups and thick soups. Clear soups include flavored stocks, broths, and consommés. (chicken noodle soup, minestrone, French onion) Thick soups include cream soups and purée soups. Other soups don’t fit exactly into these categories: Chowders and Bisques, as they utilize specific ingredients and/or techniques There are many variations of these basic soups: ▫ Dessert soups (like a chilled strawberry soup) ▫ Fruit soups (like gazpacho, a chilled tomato soup) ▫ Cold soups (vichyssoise, a chilled potato soup from France) ▫ Traditional regional soups (New England clam chowder) Basic kinds of soups

Soups must be cooked properly Most are cooked to a gentle simmer and stirred occasionally Cooking too long causes loss of nutrients Finishing techniques are important when preparing soup for service. Soups should also be garnished just before service. Stock or broth is the basic ingredient in clear soups. Broth is made from a combination of water; vegetables; beef, fish, chicken, or veal; mirepoix; and bouquet garni. One type of clear soup is consommé. This is a rich, flavorful broth or stock that has been clarified. Preparing soups

Stock or broth is the basic ingredient Review: Broth vs. Stock Consommé is a clear, rich, flavorful broth or stock that has been clarified ▫It is clarified with a clearmeat, which is a mixture of ground protein, mirepoix, tomatoes, egg whites, and oignon brûlé (“burnt onion” – French term for a charred onion that adds flavor and color to a liquid) ▫The impurities rise to the surface of the broth in the form of a raft, and the result is pure, clear, and clarified ▫ make-consomme-souphttp:// make-consomme-soup Clear soups

Consommé

Clear soups – Broth-based soups It is simple to transform a stock or broth into a broth-based soup May be served with a vegetable or meat garnish Examples: chicken noodle, minestrone, Chinese hot and sour soup laurentiis/winter-minestrone- recipe2.html#lightbox-recipe-videohttp:// laurentiis/winter-minestrone- recipe2.html#lightbox-recipe-video

Two kinds – Cream Soups and Purée Soups Both made with liquid and either sachet d’épices or bouquet garni Then a puréed main ingredient is added to provide the main flavor Thick soups

Cream soups are thickened with an added starch, such as roux You can use a béchamel or velouté as the base Must be thick with a smooth texture Should never be boiled because the milk fat will break down and the soup will become watery drummond/broccoli-cheese-soup-recipe.htmlhttp:// drummond/broccoli-cheese-soup-recipe.html Thick soups – cream soups

A creamy soup (the creaminess varies) usually made from pureed shellfish shells, such as lobster, shrimp, or crab Shells are pureed along with the vegetables, making the texture slightly grainy Then the soup is strained and finished with cream, then garnished and served Pale pink or red Flavor of shellfish Bisque

Hearty, thick soups made similarly to cream soups Not pureed before the cream is added Usually thickened with roux and typically include large pieces of the main ingredients (usually potatoes and seafood) and garnishes chowder htmlhttp:// chowder html Chowder

Thickened by the starch found in the puréed main ingredient, such as potatoes Coarser than cream soups But should be liquid enough to pour from a ladle Examples ▫Split pea soup ▫Baked potato soup ▫Butternut squash soup ▫ butternut-squash-soup htmlhttp:// butternut-squash-soup html Thick soups – purée soups

There are two basic kinds of soup—clear and thick. Clear soups include flavored stocks, broths, and consommés. Thick soups include cream and purée soups. Stock or broth is the basic ingredient in clear soups. Consommé is a rich, flavorful broth or stock that has been clarified. Cream soups are made with a thickener, such as roux. The main flavor in cream soups should be the major ingredient. The main difference between a purée and cream soup is that cream soups are usually thickened with an added starch. Purée soups are thickened by the starch found in the puréed main ingredient (such as potatoes). There are many kinds of soup, including cold soups, fruit soups, and vegetable-based soups. 6.3 Summary

Assessment Using cookbooks (or the internet), find a soup for each of the 6 soups you learned about today 1.Broth based soup 2.Consomme (may need internet for this soup) 3.Cream soup 4.Puree soup 5.Chowder 6.Bisque For each soup above, find: A.Title of recipe B.Title of cookbook and page number found (or interent source) C.Is this a clear or thick soup? D.What makes this soup recipe fit into the category it is in?

Example: 1.Broth-based soup A.Recipe Title: Hot and Sour Soup B.Source: How to Cook Everything, The Basics (pp ) C.This soup is a broth-based soup because it is thin in consistency. The main ingredient is chicken or vegetable stock. It does not contain cream as a thickener, or any other thickener such as roux.

Creative Problem Solving Process (check all that are included)  Understanding the Problem/Issue  Generating Ideas (Divergent, Creative Thinking)  Preparing for Action (Convergent, Critical Thinking) Literacy for Technical Subjects (check all that are included)  Argument Writing-focused on discipline-specific content  Explanatory Writing-focused on technical processes  Close Reading of Complex Text in technical subjects CCSSI Math Standards of Practice (check all that are included)  Make sense of problem and persevere in solving them  Reason abstractly and quantitatively  Construct viable arguments and critique the reasoning of others  Model with mathematics  Use appropriate tools strategically  Attend to precision  Look for and make use of structure  Look for and express regularity in repeated reasoning Universal Design for Learning (UDL) (must use all)  Representation: Presenting information and content in different ways (the “what” of learning)  Action and Expression: Differentiating the ways that students can express what they know (the “how” of learning)  Engagement: Stimulating interest and motivation for learning (the “why” of learning)