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Soups VRQ2 Theory Unit 707 UPK 707. Broths  These are soups made using the appropriate stock and vegetables.  These soups have a high proportion of.

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Presentation on theme: "Soups VRQ2 Theory Unit 707 UPK 707. Broths  These are soups made using the appropriate stock and vegetables.  These soups have a high proportion of."— Presentation transcript:

1 Soups VRQ2 Theory Unit 707 UPK 707

2 Broths  These are soups made using the appropriate stock and vegetables.  These soups have a high proportion of ingredients to stock (50 : 50) and are hearty filling food.  Must use a very well flavoured stock as base.  Ingredients must be neatly prepared, can’t hide any mistakes!

3  Can be lightly thickened with own ingredients, ie; barley, rice or pasta  Examples;  Minestrone  Scotch broth  Cock a Leekie  Cultivateur  Paysanne

4 Puree Soups  Composed of a single basic ingredient i.e. Single vegetable, combination of vegetable or Single item of poultry, game, meat or fish  Supported by a thickening agent which could be : Rice for puree of poultry, fish and certain veg Potatoes, Root Vegetables, Pumpkins

5 Liquids  Generally;White bouillon Also milk 2 LTRS of liquid to 1 litre of actual puree

6 Examples of Puree Soups  Potage St Germain – Green pea soup  Potage Crecy – Carrot Soup  Potage Parmentier – Leek and Potato Soup  Potage Egyptienne – Yellow pea soup

7 Thick Soups – Potages Lié  These soups come in several forms, there are the unpassed types, such as Broths and Potages  These soups are made by cooking various types of meat and vegetables in stock  The thickening coming from either cereals or a farinaceous component.

8 Cream Soup  Are soups that are made from stocks and cooking liquors that can not thicken themselves without a thickening agent they are often thickened with flour and always finished with cream and/or milk.  A puree soup that has been finished with cream is referred to as a cream soup.

9 Alternative method for Cream soups.  Make a roux (45g butter, 45g flour)  Use infused milk (500ml) to make a thick Bechamel, pass and reboil.  Add cooked pureed and passed ingredient (500g) to Bechamel, add cream (100ml) season and garnish.

10 Velouté soups.  A thick soup made from white stock and a roux, finished with a liaison of egg yolks and cream.

11 Examples Of Velouté and Cream Soups  Velouté Doria – Cucumber Soup  Velouté Agnès Sorrel – Chicken, Mushroom and Tongue Soup  Crème Dubarry – Cauliflower Soup  Crème de Champignons – Mushroom Soup  Crème de Tomate – Tomato Soup

12 Thickened Passed Soups  These soups usually are comprised of a roux base, or farinaceous base to act as the thickener to suspend the liquidised ingredients, they can be divided into;  Puree  Cream  Velouté  Bisques  Brown Soups

13 Tradition garnishes  Croutons or fried bread for veg purees  Small dice of poultry or game – meat soup  Small dice of the cooked Fish – fish based ! All puree soups are to be liquidised and finished last minute with 100g butter per 1 litre of soup

14 Consommé- Clear Soups  Consommés are Soups made from clarified stocks  The base stock should be very strong, as these soups should be well flavoured  After clarification, these soups should be crystal clear  Garnishes can be used, or the consommé can be chilled to set it, chopped and served cold

15 Basic Recipe-Clarification  500g Minced Shin of Beef  Salt  4 x Egg whites  Cold white or brown beef stock  Carrot, onion, celery, leek finely chopped  Bouquet Garni  Peppercorns

16 Clarification raft

17 Consommé examples  Royale – Flavoured egg custards (Half egg, Half cream)  Brunoise – Carrot turnip, white of leek, celery, onion, petit pois & French green bean cut into squares, pluche of chervil  Carmen – Pimento & tomato puree  Belle Fermière – julienne of cabbage, diamonds of French beans  Bellini – semolina gnocchi  Dianne – Game flavoured consommé, quenelles of pheasant forcemeat Brunoise of celery & pearl barley  Celestine – Rounds of pancake layered with chicken forcemeat & truffle  Madrilène - Chicken flavoured with tomato, celery & red pimento (served hot or cold)

18 Consomme Brunoise and Royale Garnish

19 Bisques  Bisques are thickened soups made from shellfish  The thickening agent in these soups’ is rice  Shrimp, Prawns, Crab and Lobster are all used to make these soups  These Crustacea should always be used live when making these soups  Their shells are used as a great deal of flavour is contained in them.

20 Bisques – Cont.  When cooked the entire mass is liquidised and then passed.  A powerful liquidiser is required  You may wish to remove the hard claw and carapace shells before processing to limit the amount of “chalkiness” in the finished soup  Cream is used to finish the soup for service

21 Some examples of Bisques  Bisque de Crevettes – Shrimp Bisque  Bisque de Crabe – Crab Bisque  Bisque de Homard – Lobster Bisque

22 Foreign Soups, Potage Etranger  These are soups which have no classification.  Gazpacho, Mulligatawny

23 Cold Soups Cold Soups  These are a good addition to any chefs repertoire  These are refreshing alternatives to hot soups in the summer months  Jellied Consommes  Cold Veloutes and Cream soups  Appropriate garnish  Hygiene considerations  Examples : Vichyssoise, Gazpacho

24 Brown Soups  This classification is of soups that are peculiar to England  They are brown thickened soups  The brown colour is usually from gravy browning  Examples;  Brown Windsor  Thick Oxtail Soup

25 Questions ????


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