1. SOUPS & SAUCES

2. https://www.youtube.com/watch?v=7WRxEY8o3kc

3. Roux Roux: thickening agent made of equal parts fat and flour. 1. Melt fat2. Add flour3. Cook over medium heat until thick

4. Knife skills and soup Medium dice-vegetables Small dice-vegetables Chop-vegetables (mirepoix) Mince-garlic, ginger Chiffonade- garnishing

5. Mirepoix Mix of 2 parts onion, 1 part carrots, 1 part celery, chopped Flavor base for a wide variety of stocks, soups and sauces. The three ingredients are commonly referred to as aromatics.

6. 5 Mother/Grand Sauces Tomato Hollandaise Espagnole Veloute Béchamel How can we remember these?

7. Béchamel Sauce A white sauce made of a roux and cream or milk Thickener-Roux Liquid-Milk or cream

8. Tomato Sauce Sauce made with tomato Puree, vegetables and seasoning Thickener-Tomato paste Liquid-Tomato’s juice

9. Hollandaise Sauce made with eggs, butter and lemon juice Thickener-Egg yolks Liquid-Melted butter

10. Espagnole Sauce Brown sauce made roux, beef stock, tomatoes and a caramelized onions/carrots mixture. Thickener-Roux Liquid-Brown stock

11. Veloute Sauce White sauce made with a roux, and some type of stock like poultry or fish stock. Similar to béchamel because you start with a roux, instead of cream you add stock, color depends on the stock used. Thickener- roux Liquid- Stock

12. Appliances Used in Soup Making Immersion Blender Food Processor /Blender

13. Soup Preparation Soups made from STOCK clear thin flavorful Soups made from CREAM opaque thick mellow

14. Preparing Soups Cream Soup Base of the soup is usually a Béchamel. Classic white sauce, made with a roux, and cream is added. Examples: Cream of potato, Cream of broccoli, Cream of Vegetable

15. Preparing Soups Stock Soup Liquid from cooking meat, poultry or fish (stock/broth) Added to mirepoix and other vegetables Examples: Chicken Noodle

16. Types of Soups Appetizer – before the meal Side– with the meal Main Dish – is the meal Dessert – after the meal (sweet)

17. HOW DO SOUPS MEET THE GUIDELINES FOR MYPLATE?

18. Nutrients in Soups Protein – meats, beans Vitamins - vegetables Minerals – seasonings, vegetables Carbohydrates – noodles, vegetables Fat – broth, cream ***Food value can be increased by serving other foods with soup

19. Market Forms of Soups Canned: heat n serve or condensed Dried: pieces or powder to rehydrate Frozen: heat and serve Concentrated: condensed, add water and heat

20. Storage of Soups Hot on the stove ready to serve KEEP OUT OF THE DANGER ZONE (What is the Danger Zone?) Cold in the fridge or freezer Shallow Containers to cool soups quickly and then place in fridge/freezer

21. Soup Storage Soups should be stored in shallow containers so that it cools quickly

22. Principles of Soup Making Make ahead so flavors will blend Choose fresh and good quality ingredients Simmer soup to blend flavors Avoid over cooking Creamy soups Ingredients should be cut into bite-sized pieces Use a variety of cuts (shapes) Garnish with a topping for aesthetics: cheese, herbs, sour cream