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Chapter 43 Soups Soup is a liquid food that is made by combining ingredients, such as meat,meat vegetablesvegetables or legumes in stocklegumesstock or.

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Presentation on theme: "Chapter 43 Soups Soup is a liquid food that is made by combining ingredients, such as meat,meat vegetablesvegetables or legumes in stocklegumesstock or."— Presentation transcript:

1 Chapter 43 Soups Soup is a liquid food that is made by combining ingredients, such as meat,meat vegetablesvegetables or legumes in stocklegumesstock or hot water, until the flavor is extracted, forming a broth.waterbroth Soup Du Jour (de ZHOOR) means “soup of the day.”

2 Objectives Identify various soups, stews, and sauces. Explain ways to thicken a liquid. Describe and demonstrate how to make soups, stews, and sauces. Explain how to store soups, stews, and sauces.

3 Key Terms Au Jus Bisque Bouillon Broth Consommé Cornstarch Gelatinization Reduction Roux Sauce Soup Stew Stock

4 Making Broth -But vegetables and animal bones with herbs in a pot and cover with cold water. -Simmer for several hours. -Cool and skim off fat.

5 Thickening Agents Reduction – simmering an uncovered mixture until some of the liquid evaporates. Grain Products – –Prepared grain product – rice, barley... –Flour and Cornstarch – Cornstarch – fine, white powder that is pure starch from the endosperm of the corn kernel.

6 Thickening Agents Roux – mixture of equal amounts of flour and fat. The thickening process is called gelatinization.

7 Types of Soups Clear Soups –Consommé - clarified broth completely strained of all particles and sediment. Cream Soups –Pureed in a blender. –Bisque – rich cream soup that uses shellfish as a base.

8 Types of Soups Chunky –Chowder –Mulligatawny –Minestrone Fruit Soups Cold Soups

9 Stews Stew – Any dish prepared by stewing, or simmering small pieces of food in a tightly covered pan. –Goulash –Irish stew –Dovi –Israeli wheat berry stew –Posole –Burgoo

10 Stews Have remained popular because you can use inexpensive cuts of meat to make stews. –The cooking process helps to tenderize the meat.

11 Making a Stew 1.Cut meat into small pieces. 2.Coat the meat in flour and brown. 3.Remove meat from pan and remove excess fat. 4.Sauté veggies in remaining fat. 5.Return meat to pan, add seasoning and add water until covering meat. Simmer for 2 or 3 hours.

12 Market forms of soups: 1.Canned soups 2.Dried soups 3.Frozen soups 4.Concentrated soups

13 Chunky Broth Soups – have larger chunks of vegetables, meat, poultry, seafood, pasta, etc.

14 Corn Chowder with Lobster Clam Chowder Manhattan Clam Chowder Cream Soups

15 Chicken Vegetable Soup Chicken Noodle Soup Broth Soups Broth Soups

16 Cream of Broccoli Soup Baked Potato Soup Cream Soups Cream of Mushroom soup

17 Taco Soup Beef Vegetable Soup Broth Soups

18 Italian Wedding Soup

19 Black Bean Soup

20 Tortilla Soups

21 Chilled Gazpacho Vichyssoise (leeks & potatoes)

22 Minestrone Chicken Asparagus Chowder

23 Chili Cook Off Cincinnati Chili White Chicken Chili

24 Spices Cumin seeds Chili Powder

25 Bouillon Cubes or Granules

26 How to enhance canned soups: soup videos from Food network: How to butcher a chicken:


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