1. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 CHAPTER 12 SOUPS Does your lab site serve soups? Make or buy?

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

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

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

5. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Serving Soups Temperatures –Remember to serve “Hot Food Hot” and “Cold Food Cold” Clear soups 210° F Hot cream soups 190-200° F Cold soups 40° F Safety Alert –If you are using high protein food items, please heat and cool properly

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

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

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

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

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