On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey CHAPTER 12 SOUPS Does your lab site serve soups? Make or buy?

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Soups Wide variety of ingredients, seasonings, and garnishes World’s finest ingredients or leftovers can be used to make quality soup –If you use leftovers follow strict sanitation principles- reheat to 165º The quality of a soup is determined by its flavor, appearance, and texture

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Types of Soups Clear soups and broths Thick Soups –Cream soups - roux –**Purée soups – starchy vegetables or legumes Other Soups –Bisque and chowders –Cold soups

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Shrimp Bisque

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Serving Soups Temperatures –Remember to serve “Hot Food Hot” and “Cold Food Cold” Clear soups 210° F Hot cream soups ° F Cold soups 40° F Safety Alert –If you are using high protein food items, please heat and cool properly

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Garnishing Soups The word garnish has two meanings when applied to soups –Food added to soups as a decoration –Foods that serve as decorations but also as critical components of the final product

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Consommés Consommé is a stock or broth that has been clarified to remove impurities so that it is crystal clear Clarification Process –Use a “clearmeat” of egg whites; lean, ground meat, poultry, or fish; seasoning; mirepoix; acidic ingredient –Create raft – as albumin coagulates & products rise to top –Simmer –Strain carefully –Degrease

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Beef Consommé

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Check your understanding What are the advantages to the customer of serving a puree soup vs a cream soup? Which roux has more thickening power and why? What is a raft made from and why is it used?

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458