Soup *G11 Flashcards
Soup definition
Flavoured liquid food derived from meat, poultry, fish and veg
Soup classifications *3
*thin, clear
*thick
*special
Bouillon/broth *4
*boil bones
*add mirepoix/garni
*simmer for 4-6hrs
*skim foam + strain with cheesecloth
Consommé *3
*stock base + meat trimming + mirepoix + bouquet garni
*clarify with egg white
*strain till completely clear
Types of garnish on consommé *2
*consommé royal- cube eggs of custard
*consommé cardine - cooked rice
Types of thin clear soup *2
*bouillon
*consommé
Types of thick soups *3
*puree
*cream soup
*veg soup
Purée *2
*boil veg with stock
*liquidise to make purée
Cream soup *2
*bechamel sauce veg purée
*milk and cream added
Veg soup *2
*one+ veg types boiled
*not strained - veg pieces
Types of special soups *3
*bisque
*chowder
*traditional
Bisque *2
*shellfish and fish stock
*thickened with roux and cream
Chowder *2
*thick and chunky with potato cubes and onions
*normally with seafood, thick stew
Traditional *3x2
*borscht - Russian beetroot
*mulligatawny - Indian curry
*bouillabaise - French seafood
Purchasing soup ingredients *5
*should be fresh
*meat must not have too much fat
*veg brightly coloured
*vacuum packed
*soak dried beans and lentils first
Purchasing convenience soups *3
*dehydrated powder
*canned
*vacuum-packed
Soup as a first course
should not be too rich or filling
*200-250ml
Soup as a main course
Thicker with more filling
300-350ml
Garnish for consommé
Different veggie shapes
Topping as deco *4
Cream
Herbs
Bacon
Croutons
Accompaniments
Items served on the side
*5
*bread
*crackers
*bread sticks
*cheese straws
*melba toast
Melba toast
Thin slices of toast
To cook lightly in fat (not browning)
Sauté
Purée vs liquidise *2
*puree - juiced/placed in sieve to obtain smooth pulp
*liquidise - turn solids into pulp using liquidiser
